Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken

 

4 (5.5 oz each) boneless, skinless chicken breast cutlets, (22 ounces total)

¼ cup seasoned breadcrumbs

¼ cup panko breadcrumbs

1 T. grated Parmesan cheese

½ tsp. Italian seasoning

½ tsp. dried parsley

½ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

1 large egg, beaten

1 T. olive oil

3 T.  butter

1 garlic clove, minced

2 tsp. chopped parsley

¼ tsp. garlic salt

1 oz freshly shredded Parmesan cheese

 

Pre-heat the oven to 425. Line a baking sheet with parchment paper or aluminum foil and set aside. Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick. In a shallow dish, add the seasoned breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, pepper and garlic powder and stir to combine. Prepare the beaten egg in a separate shallow dish. Dip each chicken breast into the egg and flip around to coat. Hold up the chicken and allow any excess egg to drip off. Lay the coated chicken in the crumb mixture and flip to coat. Press the breadcrumb mixture lightly into the chicken. In a large skillet (you may need to do this in two batches with half the oil each time), add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 minutes until the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet. In a small bowl, stir together the light butter spread, minced garlic, parsley, and garlic salt until combined. Spread a little over two tsp. of the garlic butter over the surface of each piece of breaded chicken. Sprinkle about a T. of shredded Parmesan over top of the garlic butter on each piece. Place in the pre-heated oven. Bake for 14-18 minutes until chicken is fully cooked through.

Lemon-Rhubarb Bars

Lemon-Rhubarb Bars

Lemon-Rhubarb Bars

 

2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp. kosher salt

3/4 pound (6–10 stalks, depending on size) red rhubarb, chopped
1/2 cup water
1/3 cup plus 2/3 cup granulated sugar
2 T. fresh lemon juice
1/2 tsp. freshly grated lemon zest
2 large eggs, plus 2 egg yolks
1/3 cup all-purpose flour
Powdered sugar, for dusting

 

Preheat your oven to 350° and set a rack to the middle position. Grease the bottom of a 9-by-13-inch baking pan, then line with a piece of parchment paper that’s long enough to drape over the sides of the pan. In a large bowl, use a handheld or stand mixer on low speed to combine the butter, flour, sugar, and salt until they come together as a dough. Press this evenly into the bottom of the baking pan, then bake until it’s just beginning to turn golden, 15 to 20 minutes. In a 3- or 4-quart pot, combine the chopped rhubarb with the water and 1/3 cup sugar. Set over medium-high heat, cover, and simmer, stirring occasionally, until the rhubarb is completely broken down, 8 to 10 minutes. Remove from heat and let sit for 5 minutes. Use an immersion or standing blender to completely purée the rhubarb, then add the remaining 2/3 cup sugar, lemon juice, and lemon zest. Stir and set aside. In a large bowl, whisk together the eggs and yolks. Once the rhubarb purée is cool enough to touch, add it to the eggs and whisk to combine, then stir in the flour until smooth. Pour the topping over the shortbread crust and bake until it’s set and barely beginning to turn golden at the edges, 20 to 25 minutes. Remove from the oven and let cool at room temperature for 30 minutes, then chill, uncovered, for at least 3 hours. Run a knife along the edge of the pan to loosen the slab, then lift it out in one piece and cut into equal squares. Just before serving, dust with powdered sugar.

Rhubarb Cookies

Rhubarb Cookies

Rhubarb Cookies

 

2 sticks (225g) unsalted butter

3/4 cup (150g) granulated sugar

1/2 tsp. salt

1 large egg

2 tsp. vanilla extract

2 3/4 cups (375g) all purpose flour

1/2 cup (160g) rhubarb jam, cooled and well-stirred

 

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until very light and fluffy, about 30 more seconds. Scrape down the sides and bottom of the bowl with a flexible spatula and beat for a few more seconds to combine. Add the flour and mix together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix. Measure out 1 slightly heaped T. (20g or #50 disher) balls. Roll smooth and make a thumbprint with the ball cupped in your hand to avoid cracks. Place each thumb-printed disc on the baking sheet with an inch or two between each one. Fill each one with 1/2 tsp. jam (do not go over the level of the cookie). Bake for 15 minutes, letting them fully cool on the tray.

Chile Dust

Chile Dust

Chile Dust

 

2 T. Tajín

2 T. sweet paprika

2 T. sumac

2 T. Aleppo pepper

2 tsp. cayenne pepper

2 tsp. kosher salt

 

Mix all ingredients together and love your life. Store in an airtight container for up to 6 months.

Breakfast Tostadas

Breakfast Tostadas

Breakfast Tostadas

 

4 (6-inch) corn tortillas

2 large eggs

salt and pepper, to taste

1 cup fat free refried beans

1/8 tsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. cumin

2 oz peeled and sliced avocado

4-6 cherry tomatoes, sliced or chopped

4 T. salsa

4 lime wedges

2 tsp. chopped cilantro

 

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy. *During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a T. of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.

Cheesy French Onion Crockpot Potatoes

Cheesy French Onion Crockpot Potatoes

Cheesy French Onion Crockpot Potatoes

 

1 T. Salted Butter

40 oz Frozen Shredded Potato Hashbrowns (it will work with 30oz of potatoes, too – just remove ½ cup half and half)

8 oz Sour Cream

1.4 oz French Onion Soup Mix

2 cups Half and Half

2 cups Trader’s Joe’s Unexpected Cheddar shredded (or gruyere or sharp white cheddar)

1 tsp. Fresh Thyme Leaves leaves only

2 tsp. Kosher Salt

2 cups Orange Sharp Cheddar

 

Use 1 T. of Salted Butter to grease the inside of the crockpot. Add all ingredients (besides the 2 remaining cups of orange sharp cheddar) to the crockpot and stir. Place the lid on top and cook for 4 hours on high heat – stirring about 2 hours in. 10 minutes before the four hours is up, stir in 1 cup of of the remaining cheese and then add the other cup on top. Place the lid back on and cook for 10 more minutes. Season with salt and pepper before serving if needed.

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

 

2 lbs ground beef

½ cup old fashioned oats

¼ cup ketchup plus more for drizzle

½ cup bbq sauce plus more for serving

1 T. yellow mustard

1 egg

1 cup onion finely diced

1 clove garlic minced

1 T. Worcestershire

2 tsp. salt

1 tsp. garlic powder

1 tsp. dried parsley

 

Preheat the oven to 375F degrees. Add all ingredients to a large bowl and mix by hand. Try not to overmix otherwise you will get tough meatloaf. Once everything looks combined, add it to a greased 10″ cast iron skillet, bread pan, or shaped into a loaf in another oven safe dish. Pat the loaf into shape and add a drizzle of ketchup on top. Bake for 45 minutes or until the center reaches 160-165F degrees. Drain the grease and broil for 5-10 minutes or until the ketchup is caramelized on top. Serve with more spicy barbecue if desired!

Leftover Turkey Ramen

Leftover Turkey Ramen

Leftover Turkey Ramen

 

12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)

1 quart chicken broth

1 small piece fresh ginger root peeled

5 oz ramen noodles just noodles, not the kind with flavor packets

1 cup fresh baby spinach

2 T.  sesame oil

soy sauce to taste

scallions optional for sprinkling

 

Heat a large skillet over medium-high heat and brown the turkey in one T.  of sesame oil. Season with soy sauce and continue cooking until done. Meanwhile in a large pot bring the broth and the ginger root to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the spinach. Add the remaining T.  of sesame oil and season with soy sauce to taste. Add the turkey to the soup and serve with chopped scallions.

Chile Relleno Casserole

Chile Relleno Casserole

Chile Relleno Casserole

 

6 large Poblano Peppers

2 large Eggs

⅓ cup Milk

1 8.5 oz box Jiffy Cornbread Mix

1 T. Olive Oil

1 cup Low Moisture Mozzarella Cheese

1 cup Sharp Cheddar

4 oz Cream Cheese

½ tsp. Garlic powder

For Serving

Sour Cream

Spicy Salsa

Hot Sauce

 

Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred. Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam. Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside. Preheat oven to 400°F. Peel the skin off the peppers and remove seeds. Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder. Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole. Place in the oven and bake for 25-30 minutes, until the cornbread is golden brown and set. Let cool slightly, then serve with sour cream and salsa or hot sauce.

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

 

¾ pound cured meat, salami

¾ pound prosciutto

¾ pound hard aged cheese

¾ pound blue cheese

1 8 oz brie cheese, filled with jam

4 yellow cheese slices, to spell out “Grateful” with cookie cutter

½ C. green olives

¼ C. pumpkin seeds, make sure they are like in the picture below

⅓ C. marcona almonds

⅓ C. pecans

1 C. fruit, sliced apple, pears, dried apricots

1 English cucumber, small slices (maybe only use 1/4-1/2?)

12 ounces assorted crackers, I like the little rosemary square ones from Trader Joe’s

Dried cherries or cranberries, to fill in any open areas

fresh sage and rosemary, for garnish

2 C. Thanksgiving sweets, chocolates, maple leaf cookies, candy corn

½ C. jam

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

 

Unsalted butter, for greasing baking dish

1 1/2 cups canned pumpkin purée

2 cups whole milk

5 large eggs

1/4 cup sugar

2 tsp. pumpkin pie spice

1 T.  vanilla extract

12 cups 1-inch bread cubes

Maple syrup, for serving

 

Preheat the oven to 375°F. Grease a 9×13-inch baking pan with butter.  In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, pumpkin pie spice and vanilla extract. Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan. Cover the pan with foil and bake the French toast for 30 minutes until the egg mixture is almost fully set then remove the foil and continue baking the French toast for 20 to 25 minutes until the bread is deep golden brown. Remove the French toast from the oven, spoon it onto serving plates and top it with maple syrup.  When it comes to toppings, a dusting of powdered sugar, fresh pomegranate arils and a drizzle of warm maple syrup is my trio of choice. I love the pairing of pumpkin and pomegranate, as the juicy seeds add a pop of color and flavor to each autumnal bite. Any variation of bread will work in this recipe, however, I find that a crusty French baguette or loaf of sourdough yield the best texture and soak up the most custard. (You could even try using croissants, though!)

Homemade Turkey Seasoning

Homemade Turkey Seasoning

Homemade Turkey Seasoning

 

3 T. Kosher salt

1 T. Garlic powder

1 T. Onion powder

1 tsp. Smoked paprika

2 tsp. Dried sage

2 tsp. Dried rosemary

2 tsp. Dried thyme

1 tsp. Dried oregano

¼ tsp. Turmeric

1 tsp. White sugar

 

Mix all ingredients together in a small bowl until evenly combined. Store in an airtight container until ready to use. Rub directly over a whole turkey, turkey breast, or turkey legs before roasting, or mix into melted butter to make a flavorful compound butter.

Cherry Bounce

Cherry Bounce

Cherry Bounce

 

1½ oz. cherry vodka

2 oz. cranberry juice

½ oz. fresh lime juice

Club soda

1 cherry, for garnish

 

Fill a shaker with ice. Add vodka, cranberry juice, and lime juice. Shake and strain into a tall glass filled with ice. Top with club soda and garnish with cherry.

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

 

Two big pork chops (the sort only a good local butcher sells, bone-in if poss)

3-4 apples (nothing fancy whichever variety you have in the house will do)

1/2 can of apple cider

Generous handful of shallots

Couple sprigs of fresh thyme

Handful of sage leaves

 

Olive oil

Salt + Pepper

 

Pre-heat your oven to 180C/350F. Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper. When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavour it. When it’s nice and hot, fry your chops so that they brown on each side.  Then rest them on their crackling until it starts to crisp.  Throw in your shallots and fry until soft and just starting to brown.  Remove your chops and place on one side. Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves. Then nestle your chops back into position, surrounded by apples. Pour in about half a can of cider, enough so that the chops are swimming in it but not drowned in it.  Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done!  Serve in the pan.  You could add a side of mash, fresh greens, roasted veg, buttered peas, a crisp salad, or just a crunchy baguette. A simple but really quite spectacular supper

Healthy Hair Breakfast Smoothie

Healthy Hair Breakfast Smoothie

Healthy Hair Breakfast Smoothie

 

1 cup unsweetened almond milk

1/2 peeled, frozen banana

1/2 cup gluten free whole oats

2 T.  shelled hemp seeds

1 tsp ground cinnamon

1 serving collagen peptides

1 scoop of black sesame seeds (optional- for extra iron)

 

Combine ingredients in a high-powered blender and process until smooth.

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

 

6 oz bacon optional sliced into ½ inch strips

½ cup all purpose flour

Soup

12 oz fresh wild or cultivated mushrooms *see note

8 oz Yukon gold potatoes diced ½ inch 2 cups

1 T.  minced garlic

4 oz 1 small finely chopped onion

4 oz 1 rib celery trimmed and diced ½ inch

3 oz 1 small leek

½ cup dry white wine

1 tsp. dried thyme

2 dried bay leaves

2 T.  unsalted butter

5 cups light colored chicken or vegetable stock

1 cup heavy cream

2 T.  crumbled dried mushrooms such as porcini (optional-*see note below)

Kosher salt and fresh ground black pepper

For serving

Fresh chopped herbs especially chives dill, or tarragon

Wedges of fresh lemon

oyster crackers optional

 

Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.

Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.

Meyer Lemon Cupcakes with Raspberry Buttercream

Meyer Lemon Cupcakes with Raspberry Buttercream

Meyer Lemon Cupcakes with Raspberry Buttercream

 

1½ cups all purpose flour

1 tsp. baking powder

¼ tsp. kosher salt

½ cup unsalted butter, softened

1 cup sugar

3 large eggs

½ cup whole milk

1 tsp. vanilla extract

3 T. Meyer lemon juice, divided

1 T. Meyer lemon zest

For the buttercream

½ cup butter, room temperature

1 tsp. vanilla

⅓ cup raspberry jam

3 cups powdered sugar

1-2 T. milk

 

Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended. Add in the vanilla, 2 T. lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined. Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely. For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated. With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

 

12 slices toasted baguette

1 cup Almond Ricotta

12 cherries, pitted and halved

12 sprigs of fresh thyme

1 T.  olive oil

kosher salt

honey (agave for vegans)

balsamic glaze

 

Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 T.  of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly. Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.

One Pot Broccoli Mac and Cheese

One Pot Broccoli Mac and Cheese

One Pot Broccoli Mac and Cheese

 

1 lb. elbow macaroni

1 lb. broccoli, stems and florets chopped into bite-sized pieces

2½ cups whole milk

2 tsp. kosher salt, plus more to taste

½ tsp. garlic powder

8 oz. American cheese, shredded

 

Stir together the macaroni, broccoli, whole milk, salt, garlic powder, and 3 cups of water in a large pot or Dutch oven. Bring to a rapid simmer over high heat, then reduce the heat to medium. Simmer for 8-12 minutes, stirring every 2 minutes to ensure that the pasta doesn’t stick to the bottom of the pot. Once the pasta is cooked through and the liquid has thickened to the consistency of heavy cream, stir in the cheese. Season to taste with salt before serving

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

 

1 1/2 T.  unsalted butter

2 cups (about 16) marshmallows

1/2 tsp. vanilla extract

3 cups Rice Krispies cereal

 

2 1/2 T.  unsalted butter

1 tsp. pumpkin pie spice

3 cups (about 24) marshmallows (See Kelly’s Note)

2 tsp. orange food coloring

4 cups Rice Krispies cereal

Whipped cream, for decorating (optional)

Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip

 

Coat an 8-inch round cake pan with cooking spray. Set it aside. Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling. Make the Rice Krispies filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated. Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).  Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.  Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start

Baked Green Enchilada Bean and Cheese Quesadillas

Baked Green Enchilada Bean and Cheese Quesadillas

Baked Green Enchilada Bean and Cheese Quesadillas

 

2 T. canola oil

1 yellow onion, diced

3 garlic cloves, minced

2 tsp. ancho chili powder

1 tsp. cumin

1 tsp. kosher salt

2 T. water

15 oz refried pinto beans

8 oz cheddar cheese, shredded

8 flour tortillas

¼ cup green enchilada sauce, plus more for dipping

 

Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and sauté for 4 minutes, or until translucent. Stir in the garlic and sauté until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Sauté for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat. Heat oven to 400F. Spread the flour tortillas out on a clean work surface. Divide the pinto bean mixture between the tortillas, spreading it to cover half of each tortilla. Top with the cheese and then fold the unadorned half of the tortilla over the mixture. Place the stuffed tortillas on a baking sheet. Bake for 8 minutes. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes. Serve with extra enchilada sauce on the side for dipping.

Halloween Candy Bark

Halloween Candy Bark

Halloween Candy Bark

 

3 cups bittersweet chocolate chips

2 cups assorted candy, cut into bite size pieces

 

Line a baking sheet with parchment paper. Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth. Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened. Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

 

1/4 cup pine nuts

3/4 cup basil

1/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic)

1/4 cup good parmesan cheese

1/2 tsp. kosher salt, plus more to taste

2 T. extra virgin olive oil

1/2 lb whole wheat pasta

1 T. butter

1 lb sugar snap peas, trimmed and sliced 1/4 inch thick

freshly ground black pepper

fresh ricotta, for serving

 

Toast the pine nuts in a small, dry skillet over medium heat until they start to smell nutty and turn golden, about 3 minutes.  Pour the nuts onto a plate to cool. In the bowl of a food processor, combine the pine nuts, basil, garlic scapes, cheese and salt.  Process until the herbs are finely chopped and everything is mixed.  Add the oil and process until smooth.  Add salt to taste. Bring a large pot of heavily salted water to a boil.  Add the pasta and cook until al dente. While the pasta is cooking, melt the butter in a medium skillet.  Add the peas and a pinch of salt and sauté until they are crisp-tender, about 3 minutes. Drain the pasta, reserving about 1/2 cup pasta water and toss with the pesto and peas.  Add pasta water as needed so the pesto becomes more sauce-like.  Season with salt to taste.  Top with dollops of fresh ricotta and black pepper.

Next-Level Rice Crispy Treats

Next-Level Rice Crispy Treats

Next-Level Rice Crispy Treats

 

½ cup (113 g) unsalted butter

2 10-oz bags mini marshmallows, divided

¾ tsp. kosher salt

4 oz (113 g) high quality white chocolate, coarsely chopped

¾ tsp. vanilla bean paste

8 cups (256 g) crispy rice cereal

 

Grease a 9×13-inch baking pan with baking spray, dabbing away any excess with a paper towel. Set aside. In a large heavy-bottomed pot, melt the butter over medium-low heat. Once melted, add in one and a half bags of the mini marshmallows and the salt. Stir to combine until the marshmallows are almost completely melted. Add in the white chocolate and stir until smooth. Add in the vanilla and stir again to combine. Decrease the heat to low and add in the rice cereal. Stir until completely combined, then add in the remaining marshmallows. Continue to mix just until the marshmallows are starting to melt but are still mostly whole. Remove the pan from the heat and quickly pour the mixture into the prepared pan. Use an offset spatula to pat it into an even layer. Set aside to cool for at least 45 minutes, then cut into squares and serve.

Cheesy Gruyere and Scallion Bread

Cheesy Gruyere and Scallion Bread

Cheesy Gruyere and Scallion Bread

 

4 T. unsalted butter, melted and cooled

2.5 cups (325 g) all purpose flour

1.5 tsp. baking powder

1 tsp. fine sea salt

½ tsp. baking soda

3 T. scallions, thinly sliced

1 T. minced chives

2 cups (198 g) grated Gruyere cheese

2 large eggs

1 cup (240 mL) buttermilk

 

Heat oven to 350F. Grease a 9×5-inch loaf pan and set aside. In a large bowl, whisk together the flour, baking powder, salt, baking soda, scallions, chives, and 1.75 cups of the gruyere. In a medium bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet ingredients to the dry ingredients and fold together to combine. Pour the batter into the prepared loaf pan and spread it in an even layer. Sprinkle the remaining gruyere over the top of the loaf. Place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow to cool for at least 10 minutes in the pan, then remove the loaf to a wire rack and allow it to cool completely before cutting and serving.

Turkey Cassoulet with Butter Beans

Turkey Cassoulet with Butter Beans

Turkey Cassoulet with Butter Beans

 

4 turkey drumsticks

1 tsp. freshly cracked pepper

1 tsp. sea salt

1/2 tsp. paprika

2 T. canola oil

4 cups low-sodium organic chicken stock

2 cups canned whole San Marzano tomatoes, crushed by hand

1/2 cup fresh parsley leaves, minced

2 tsp. pure maple syrup

2 cloves garlic

2 yellow onions, sliced

1 bay leaf

1 sprig fresh thyme

2 cup uncooked butter beans, rinsed (1/2 lb.)

 

Preheat the oven to 325 degrees F.  Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.  Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.  Ladle the butter beans and sauce onto the serving plates and top with a drumstick.

Plain Bakery Style Muffins

Plain Bakery Style Muffins

Plain Bakery Style Muffins

 

Want blueberry muffins? Fold in a cup of blueberries. Prefer chocolate chips? Stir them in. Like things simple? These plain muffins are delicious on their own with just butter and honey. The neutral base takes on whatever flavors you add in – vanilla extract, lemon zest, cinnamon, or even savory additions like cheese and herbs. And that means that with this recipe, you’re learning one muffin recipe where the limits are your own imagination.

 

1/2 cup butter, softened

2 large eggs

1 cup granulated sugar

1 cup plain Greek yogurt

1/2 cup whole milk

2 cups all-purpose flour

1/2 tsp. baking soda

2 tsp. baking powder

Pinch of salt

 

Preheat oven to 350 degrees F° and line a muffin tray with parchment paper. Set aside. In a large bowl, whip butter, eggs, and sugar. Add yogurt and whip again until smooth. Add the dry ingredients and mix until half incorporated. Slowly add the milk, mixing on low until a thick, smooth batter comes together. Divide the batter evenly between the prepared muffin tray. Bake for 25-30 minutes, depending on the range of your oven and the size of your muffin pan (I used a large muffin pan). The muffins will be golden, and the cake tester will come out clean. Remove and let rest on a wire rack to cool. Serve with your favorite jam, a pat of butter, or a drizzle of honey. Enjoy!

Honey Ginger Bok-choy Salad

Honey Ginger Bok-choy Salad

Honey Ginger Bok-choy Salad

 

1 bunch Swiss chard

1 lb. bok-choy, tot-soi, or mustard greens (all of the mustard family and pretty interchangeable)

1 bunch peppergrass

3 radishes

4 tomatillos

2 scallions

pinch of shaved parmesan cheese (garnish)

pinch of sunflower seeds (garnish)

 

Roasted Garlic

1/2 C. sesame oil

1/2 C. rice vinegar

3 T. honey

juice of 1 lemon

nub of ginger (finely chopped)

salt to taste

 

First you are going to want to roast your garlic, what I do is chop the top of the garlic head so you can see all the cloves, place it on a piece of aluminum foil, drizzle oil or butter over it and sprinkle with salt and pepper (I prefer cayenne), wrap in foil and toss in oven/ toaster oven for 30-45 min at 375 degrees. Once garlic is cooked, let stand until at room temperature.  While the garlic is roasting you can prep your veggies. Chop your greens, scallions and peppergrass and toss in bowl. Dice tomatillos and thinly slice radishes, set aside. Once your garlic is roasted and cooled to room temperature, add to mixing bowl. Peel and finely chop nub of ginger, add to mixing bowl. With whisk mix in honey, sesame oil, rice vinegar, lemon juice, and salt to bowl with garlic and ginger. (can also put through food processor or blender) Toss salad with dressing so evenly covered. Put in serving dishes top with radish, tomatillo, sunflower seeds, and shaved parmesan. Enjoy!

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

 

1 lb red potatoes – diced into 1/2″ pieces

1/2 a yellow onion – large dice

1 T. olive oil

1/2 tsp. kosher salt

1/8 tsp. smoked paprika

4 large eggs

1 cup cottage cheese

1 tsp. onion powder

1 cup shredded sharp cheddar cheese

2 T. finely diced chives

 

Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes. While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth.  After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes. Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving.

Charred Brussels Sprouts with Warm Honey Glaze

Charred Brussels Sprouts with Warm Honey Glaze

Charred Brussels Sprouts with Warm Honey Glaze

 

1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1tsp. finely grated lemon zest

 

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

 

6 large eggs

½ cup skim milk

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. black pepper

4 oz shredded 50% reduced fat sharp cheddar cheese

4 oz thinly sliced deli ham, chopped into small pieces

 

Pre-heat your oven to 375. Mist a 9×13 baking dish with cooking spray. Break the eggs into a blender and add the milk, flour, salt, and pepper. Run the blender until the mixture is smooth. Pour the mixture into an even layer in the prepared baking dish. Place the dish in the heated oven and bake for 12-15 minutes until the eggs are set with no runny spots. Sprinkle the shredded cheddar evenly over the surface of the egg bake and top with the pieces of deli ham. Return the dish to the oven for a minute to warm the filling. Remove from the oven and let sit for 3-5 minutes until cool enough to handle. Run a spatula around the outside edge of the omelet to release the edges. Start with a short side and tightly roll the omelet up over the filling until it reaches the other side. Transfer the rolled omelet to a cutting board or serving platter, seam side down. Use a sharp knife to slice the omelet roll into twelve ¾” slices. Serve warm.

Sun Ray Smoothie

Sun Ray Smoothie

Sun Ray Smoothie

 

½ cup Greek yogurt

½ cup orange juice

¼ cup passion fruit purée

1 ripe banana

1 T. flax seeds

1 in piece of ginger, peeled and grated

½ tsp. ground turmeric

½ cup ice

 

In a blender, combine the yogurt, orange juice, passion fruit purée, banana, flax seeds, ginger, turmeric, and ice and blend on high until smooth. Now, get out there and take on the day!

Zucchini Corn Fritters

Zucchini Corn Fritters

Zucchini Corn Fritters

 

3 cups packed shredded zucchini

1 cup corn kernels

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

½ cup all-purpose flour

3 ounces shredded 2% Milk Mozzarella Cheese

1 ounce Parmesan cheese, finely shredded

2 T. olive oil

 

Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released. Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture ¼ cup at a time, making ¼ cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm

Air Fryer Garlic Balsamic Green Beans

Air Fryer Garlic Balsamic Green Beans

Air Fryer Garlic Balsamic Green Beans

 

12 oz uncooked trimmed green beans

1 T. olive oil

1 ½ T. balsamic vinegar

2 large garlic cloves, finely grated

¼ tsp. red pepper flakes

¼ tsp. salt

 

Place all of the ingredients into a mixing bowl and stir to coat. Use your fingers to separate the grated garlic and massage it into the green beans. Transfer the coated green beans to the basket of your air fryer, spread into an even layer, and drizzle any remaining coating on top of the beans. Set the air fryer to 375/380 degrees Fahrenheit (mine only goes by tens so I did 380) and cook for 10-14 minutes until cooked to your preference. Check the taste and add more salt if desired.

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

 

1 large onion thinly sliced

2 sweet onions sliced thin

8 T. butter divided

1 cup pineapple juice

1 cup pineapple diced

2 tsp. Dijon mustard

1 tsp. Worcestershire

12 rolls I used slider size

12 slices leftover ham

12 slices of Swiss cheese

6-8 slices fried bacon

1 tsp. poppy seeds

 

Jerk BBQ Sauce

 

1 cup of your favorite BBQ Sauce

1/3 cup pineapple juice

1 T. soy sauce

1-2 tsp. spicy curry powder depending on your taste

1/4 tsp. cinnamon

1 jalapeno seeded + chopped

 

To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.

 

Mini Loaded Tater Tot Cups

Mini Loaded Tater Tot Cups

Mini Loaded Tater Tot Cups

 

48 regular-sized frozen tater tots

3 slices center cut bacon

2 oz shredded 2% milk sharp cheddar cheese

¼ cup light sour cream

1 tsp. chopped chives

 

Pre-heat the oven to 425. Mist a 24-count mini muffin tin with cooking spray and position two tater tots into each well. Place the muffin tin into the heated oven and bake for 10 minutes. While the tots are baking, cook the bacon to crisp according to package instructions, and then let it drain on paper towels. Crumble or chop the bacon into small pieces and set aside. When the tots come out of the oven, use something circular that’s either flat or rounded on the bottom and about 3/4” – 1” wide (I used the back of a serving utensil) to push into the center of each pair of tater tots, pressing down the center to form a cup (see photo in post above). Place the potato cups back into the oven for 10 more minutes. Remove from the oven and sprinkle the shredded cheese evenly amongst the cups. Return the cups to the oven for another 5 minutes. Remove the cheesy potato cups from the muffin tin and transfer them to a serving platter. Top each cup with ½ tsp. of sour cream and then sprinkle the crumbled bacon and chopped chives evenly amongst the cups. Serve

Brown Sugar Rubbed Chicken Bites

Brown Sugar Rubbed Chicken Bites

Brown Sugar Rubbed Chicken Bites

 

1 T. dry mustard powder, (such as Colman’s – found by the spices)

2 tsp. packed brown sugar

1 ½ tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

¼ tsp. black pepper

⅛ tsp. cayenne pepper, (this adds a subtle kick, increase to ¼ tsp. if you want it spicier)

1 lb raw boneless, skinless chicken breast, cut into small bite-sized pieces

1 T. olive oil

 

In a small dish, stir together your seasoning mix: mustard powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Place the chicken pieces into a mixing bowl. Add the seasoning mix to the chicken pieces. Stir the contents of the bowl until the chicken pieces are coated with the spices. Add the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces (don’t overcrowd the pan) and stir to break them up and coat them in the oil. Cook the chicken for 6-8 minutes, stirring every couple minutes. Once the chicken is cooked through and a bit golden on the outside, remove from heat and serve.

Fig Cake

Fig Cake

Fig Cake

 

Butter for greasing the pan

4 T. [57g] melted butter

1/2 cup [100g] light brown sugar

1/8 tsp. salt

10.5oz [300g] small fresh figs*

 

1 1/2 cups [200g] flour

1 1/4 tsp. [5g] baking powder

1/4 tsp. [1.5g] baking soda

1/2 tsp. [3g] salt

2 large room temperature eggs

4 T. [55g] melted and cooled butter

3/4 cup [150g] granulated sugar

3/4 cup [170g] plain yogurt**

Optional Flavoring (1-2 tsp. Vanilla, 1-2 drops almond extract, pinch of cinnamon, cardamom, ginger, or cloves, 1 T. Orange Blossom Water, OR1 tsp. Rosewater)

 

To prep the fig and brown sugar bottom: Butter one 8-inch round cake pan. Cover the bottom with a parchment round. Mix together the melted butter, brown sugar, and salt, and pour it over the parchment-covered cake pan. Use an offset spatula to spread the brown sugar out evenly over the bottom until it’s completely covered. Slice the figs in half. Arrange the figs cut-side-down over the buttery brown sugar. To bake the cake: Preheat the oven to 350° F convection (177° C). Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Beat the eggs and butter together until they are very well incorporated. Then add the sugar, yogurt, and orange blossom water, and beat to combine well. Pour the wet mixture over the dry mixture, and stir together just until everything is combined. It won’t be completely smooth, and there might be some tiny lumps; this is completely fine. Don’t over-mix! Carefully pour the batter over the figs, smooth out the top a little bit with a spatula, and bake for about 30 minutes. It’s done once you can insert a toothpick into the center and batter doesn’t stick to it. It may take longer than 30 minutes to cook through, especially if your figs have a lot of moisture. Let it cool for 5 to 10 minutes in the cake pan. Then trace around the edge with a butter knife to make sure it’s loosened from the pan. Place a plate or cake-stand upside-down over the cake. Put on your grippiest oven mitts, and hold the plate and cake together so that your thumbs are underneath the cake pan. Carefully and quickly rotate it away from yourself and give it a quick up-and-down shake to release the cake from the pan. Remove the pan, slice, and serve.

 

* If you can’t find small figs, you can use larger ones. Just make sure you cut them into about 1/2-inch slices instead of cutting them in half. To get the same look as these photos, slice the figs along their equators instead of stem to end.

** If you have Greek yogurt, you can substitute it here, but make sure you water it down before measuring (using either a little milk or water). It needs to be the approximate consistency of plain, unstrained yogurt (Greek yogurt doesn’t have as much moisture).