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).

Pumpkin Spice Whipped Greek Yogurt

Pumpkin Spice Whipped Greek Yogurt

Pumpkin Spice Whipped Greek Yogurt

 

1 C. whole fat or 2% plain Greek yogurt (such as Fage)

1/4 C. heavy whipping cream (at least 36% milk fat)

2 T. maple syrup

1/2 tsp. vanilla extract

1/2 tsp. pumpkin spice

1/4 tsp. ground cinnamon

pinch of salt (optional)

1/3 C. canned pumpkin (unsweetened with pumpkin as the only ingredient)

 

Add ingredients: Add all ingredients except the canned pumpkin to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Whip yogurt: Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed. After about 2 minutes of whisking, pause mixing and use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in. Continue mixing for another 2-3 minutes, or until soft peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.  Add pumpkin: Add the canned pumpkin to the mixing bowl and fold in by hand until well mixed.  Serve & store: Place the mixture into individual portion containers or a large bowl with a lid. Enjoy now or place in the fridge for 3-4 hours – the whipped Greek yogurt will thicken as it chills. Top with whipped cream if you wish! Store in a sealed container in the fridge for up to 5 days.

Actually Good Vinaigrette (+ ways to use)

Actually Good Vinaigrette (+ ways to use)

Actually Good Vinaigrette (+ ways to use)

 

½ cup [105 g] extra-virgin olive oil

1½ T. balsamic or red wine vinegar

1½ T. water (see note*)

1 T. Dijon mustard

1½ tsp. maple syrup or a big pinch of sugar

1 garlic clove, crushed through a press, or ½ tsp. garlic powder

Salt

 

In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving.  Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.

 

Tossed with crisp greens, shaved Pecorino or Parmesan, + a bit of flaky sea salt (add water)

Drizzled over burrata, strawberries, tomatoes, and thyme (don’t add water)

Coat potatoes or other veggies before roasting with vinaigrette instead of oil (don’t add water)

Use in your favorite garden salad

Mixed into a cold lobster salad (add water)

As a dipping sauce for artichokes (add water)

Drizzled over roasted squash stakes, dates, feta, and rosemary (add water

Brushed onto bread for an antipasto sandwich (don’t add water)

Hellzapoppin Cheese Rice

Hellzapoppin Cheese Rice

Hellzapoppin Cheese Rice

 

4 cups cooked rice

4 eggs

2 T. minced onion

1 T. Worcestershire sauce

2 tsp. salt

1 pound grated sharp Cheddar

small pinch each of thyme and marjoram

1 package chopped frozen spinach

1 cup milk

4 T. melted butter

 

Beats the eggs till they’re light. Then add the milk and all the seasonings. Finally, fold in the cheese, spinach and rice and pour the whole works into a greased casserole. After pouring the melted butter over it, set it in a 375 degree oven to bake for 35 minutes

Prosciutto Parmesan Chicken

Prosciutto Parmesan Chicken

Prosciutto Parmesan Chicken

 

100 g prosciutto

4 boneless, skinless chicken thighs or breasts

½ C. parmesan cheese, grated

1 T. olive oil

fresh cracked pepper

 

Place one piece of chicken at a time in a ziploc bag, bash it with a rolling pin a few times so that it has an even thickness. Lightly sprinkle parmesan on one side of the chicken pieces. Cover with layers of prosciutto so that the cheese is protected. Heat a frying pan with a bit of oil, when its nice and hot put the chicken in, prosciutto side down and cook for 3-3½ minutes per side over med-high heat.

Moon Spell Cookies

Moon Spell Cookies

Moon Spell Cookies

 

1 cup of finely grated almonds (optional)

1 ¼ cups of flour

¼ cup of confectioner’s sugar

¼ cup of butter

1 egg yolk

 

Combine almonds, flour, and sugar. Work in butter and egg yolk until well blended. Set it in the fridge until chilled. Roll into crescent moon shapes or use a cookie cutter. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for:

 

Love – Add a few pinches of rosemary, sweet basil, cinnamon, and honey.

Prosperity – Add cinnamon, nutmeg, basil, and grated lemon peel.

Protection – Add cloves, rosemary, anise, and cinnamon.

Psychic Ability – Add star anise, nutmeg, orange, and thyme.

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Very thin sandwich bread (Susan used Pepperidge Farm Very Thin Bread)
1-inch star cookie cutter
2 parts butter to 1 part olive oil
2 or 3 minced (or pressed) garlic cloves
Glass jar
Festive ribbon

Carefully cut out star shapes from the bread with the cookie cutter. Melt the butter with the oil and garlic. Fry stars until brown (both sides), being very careful so that they keep their shape. Remove from the pan and let cool. Package in a pretty jar tied with a ribbon.

Real Cream of Mushroom Soup

Real Cream of Mushroom Soup

Real Cream of Mushroom Soup

6 T. salted butter, divided
1 pound sliced fresh button mushrooms
1 small onion, chopped
1 tsp. kosher or sea salt, plus more to taste
1/4 tsp. freshly ground black pepper
3 T. all-purpose flour
1 cup chicken broth
2 cups whole milk or half-and-half
1-1/2 cups sour cream, at room temperature
Garnish: chopped fresh parsley

Melt 3 T. butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and pepper, and cook, stirring often, until golden brown, about 15 minutes. Transfer to a bowl and set aside. Reduce heat to medium and melt remaining 3 T. butter. Add flour and cook, stirring, until glossy, about 3 minutes. Slowly drizzle in chicken broth and milk (or half-and-half), whisking as you go. Increase heat to a simmer and cook until mixture thickens, whisking often, about 5 minutes. Reduce heat to medium-low, stir in the reserved mushroom mixture, and cook 10 minutes, stirring occasionally. Remove from heat and add the sour cream. Serve garnished with chopped fresh parsley.

Snow Pudding with Light Custard Sauce

Snow Pudding with Light Custard Sauce

Snow Pudding with Light Custard Sauce

2 packages unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice (approximately 2 lemons)
2 cups sugar
2 cups boiling water
5 egg whites

Dissolve unflavored gelatin in cold water. Add lemon juice, sugar, boiling water. Let gel until syrupy and just starting to set, approximately 45 minutes. Beat egg whites until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white, approximately 5 minutes. Rinse a 1-1/2- to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with Light Custard Sauce. If you don’t have a baking mold, you can use a large bowl and then scoop the pudding to serve.

 

Light Custard Sauce:

 

1 quart milk

5 egg yolks

1/2 cup sugar

pinch of salt

2-1/2 T. cornstarch

1 tsp. vanilla

 

In a double boiler or over low heat, heat milk. Beat egg yolks until fluffy, then slowly add to milk, then sugar and a pinch of salt. Heat mixture, stirring, then remove about 1/4 cup and dissolve cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10 to 15 minutes). Let cool, then add vanilla.

Perfect Pulled Pork

Perfect Pulled Pork

Perfect Pulled Pork

 

1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

 

1 T. ground cumin

1 T. garlic powder

1 T. onion powder

1 T. chili powder

1 T. cayenne pepper

1 T. salt

1 T. ground pepper

1 T. paprika

1/2 cup brown sugar

 

1/2 cup salt

1/2 cup brown sugar

2 quarts cold water

2 bay leaves

3 T. dry rub mix

 

Mix Dry rub ingredients well and store in an air tight container.  For brine:  Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Start the pork: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Magic Dust

Magic Dust

Magic Dust

 

3 T. allspice berries

2 T. coriander seeds

2 T. yellow mustard seeds

1 T. black peppercorns

1 T. cumin seeds

1 T. fennel seeds

1 tsp. cloves

20 cardamom pods

5 star anise pods

1 cinnamon stick

 

In a large pan over low heat, toast the allspice, coriander, mustard, peppercorns, cumin, fennel, cloves, cardamom, star anise, and cinnamon, stirring, until fragrant, about 6 minutes. Allow to cool slightly, then transfer to a spice grinder or high-speed blender and grind into a fine powder. Store in an airtight container at room temperature for up to a year.

Three Meat Cowboy Breakfast Hash

Three Meat Cowboy Breakfast Hash

Three Meat Cowboy Breakfast Hash

 

4 slices thick cut bacon chopped

1 cup diced ham

1 poblano pepper diced

4 ounces chorizo

½ diced yellow onion

1 garlic clove minced

¼ – 1/3 cup canola oil or fry oil

3 medium red potatoes chopped

1 T. butter

2 – 4 eggs

chopped green onion and/or shredded cheese for serving optional

 

In a medium cast iron skillet, begin browning the bacon. As it browns, stir in the ham. When the ham begins to brown stir in the Poblano and cook for about 2 minutes, stirring occasionally. Set aside. In a large cast iron skillet, add the chorizo and cook over medium-high heat. As the meat begins to brown, stir in the onion and garlic. Continue cooking until the meat as browned and onions are tender, stirring occasionally. Add the chorizo mixture to the bacon skillet. Return to the empty skillet and add the fry oil. Heat over medium-high heat. Stir in the potatoes and cook until golden brown and tender, stirring occasionally. Drain any excess grease, if needed. Add the meat mixture to the larger potato skillet. Return to the empty skillet, clean if needed (so the eggs don’t stick). Melt the butter over medium heat. Add the eggs and cook over-easy. Place the eggs on top of the hash skillet. Top with green onions or cheese, if desired. Serve immediately.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

1 pound Ground Chicken

1 cup Ricotta Cheese

1 cup Chopped Spinach fresh or frozen works

1/2 cup Breadcrumbs

1 Egg

1 cup Heavy Cream

1/2 cup Parmesan Cheese freshly grated

2 cloves Garlic minced

1 tsp. Italian Seasoning

1 T. Olive Oil

2 T. Fresh Herbs

 

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs. Grease a baking dish with olive oil or butter and place the meatballs evenly apart. Bake the meatballs for 25-30 minutes until cooked through and browned on the outside. In a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens. Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning. Pour the Spinach Alfredo Sauce over the meatballs and gently toss to coat evenly. Return to the oven and bake for an additional 10 minutes. Remove from oven, garnish with fresh herbs, and serve warm.

Green Tomato Shakshuka

Green Tomato Shakshuka

Green Tomato Shakshuka

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

2 Cubanelle peppers or other sweet green frying peppers—stemmed, seeded and thinly sliced

Kosher salt and freshly ground black pepper

2 medium garlic cloves, thinly sliced

1 jalapeño chile—stemmed, seeded and thinly sliced lengthwise

1 tsp. ground coriander

½ tsp. toasted cumin seeds

1 tsp. thyme leaves, roughly chopped

4 large green tomatoes (about 2½ pounds/1.2 kg), roughly chopped

4 large eggs ¼ pound (115 g) feta cheese, crumbled, for garnish

Cilantro leaves, for garnish

 

In a large deep skillet, heat the oil over medium-low heat. Add the onion and peppers and a large pinch of salt and cook, stirring frequently, until soft, 15 to 20 minutes. Add the garlic and jalapeño and cook over moderate heat until softened, about 2 minutes. Add the coriander, cumin seeds and thyme and cook until fragrant, about 1 minute. Add the tomatoes, cover the pan and cook over medium-low heat until the tomatoes start to break down, about 10 minutes. Use a spoon to break up the tomatoes and cook, uncovered, until a thick sauce forms, about 10 minutes longer. Season with salt and pepper.

Easy Rhubarb Cake

Easy Rhubarb Cake

Easy Rhubarb Cake

 

1 cup neutral vegetable oil

2 cups sugar, plus more for sprinkling

4 large eggs

1 T. pure vanilla extract

Zest of 1 lemon

Pinch of kosher salt

1 T. baking powder

3 cups all-purpose flour

1/2 cup milk

3 generous cups chopped rhubarb (from about 5 stalks, cut into 1/2″ pieces, leaves discarded)

Fresh whipped cream or vanilla ice cream, to serve

 

Grease a 9″ x 13″ baking pan and preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk and mixing bowl, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, use a medium- to medium-high setting.) Scrape the bowl. Add the salt, baking powder, and flour and stir on low until the flour mixture is mostly combined. Add the milk and continue to mix the batter on low until smooth. Do not overmix. Stir in half the diced rhubarb. PRO TIP: Mixing the batter on low once the flour is added serves two purposes: First, it prevents a flour “explosion” in the mixer. Second, gentle mixing prevents too much gluten from forming, keeping the cake nice and tender. Pour the rhubarb cake batter into the prepared baking dish and use a spatula to smooth the batter evenly. Scatter the reserved chopped rhubarb all over, and then sprinkle the top of the cake with sugar (about 1 to 2 T.). Bake the cake for about 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Cool fully. Serve the rhubarb cake plain or with whipped cream or ice cream. Strawberry ice cream or vanilla ice cream would be particularly delicious.

Bacon Jam–Crusted Sticky Ribs

Bacon Jam–Crusted Sticky Ribs

Bacon Jam–Crusted Sticky Ribs

 

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

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

1 yellow onion, quartered

4 garlic cloves

¼ cup (55 g) packed brown sugar

¼ cup (60 ml) pure maple syrup

¼ cup (60 ml) apple cider vinegar

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

12 ounces (360 ml) non-hoppy beer

 

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

Rosemary And Olive Frittata

Rosemary And Olive Frittata

Rosemary And Olive Frittata

 

8 eggs

½ cup plain Greek yogurt, plus more for serving

¼ cup shredded Parmesan cheese

2 T. chopped fresh rosemary leaves, divided

½ tsp. sea salt

¼ tsp. freshly ground black pepper

2 T. butter

1 large shallot, chopped

⅓ cup green Castelvetrano olives, pitted and halved

⅓ cup Kalamata olives, pitted and halved

2 ounces plain goat cheese, crumbled

 

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

Classic Chicken Lombardy

Classic Chicken Lombardy

Classic Chicken Lombardy

 

2 boneless, skinless chicken breasts

Salt, to taste

Pepper, to taste

¼ cup flour

1 T. olive oil

1 T. butter

3 cups sliced cremini mushrooms

3 cloves garlic, minced

⅔ cup Marsala wine

⅓ cup chicken broth

½ cup shredded fontina cheese

½ cup shredded Parmesan cheese

2 scallions, sliced

1 T. minced parsley

 

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

Bruised Apple Quick Bread with Brown Butter Frosting

Bruised Apple Quick Bread with Brown Butter Frosting

Bruised Apple Quick Bread with Brown Butter Frosting

 

4 bruised apples—peeled, cored and cut into quarters

2 tsp. ground cinnamon, divided

2 cups (250 g) all-purpose flour

¼ tsp. ground allspice

1½ tsp. baking powder

½ tsp. kosher salt

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

¾ cup (165 g) tightly packed brown sugar

2 eggs, at room temperature

1 tsp. vanilla paste or vanilla extract

Brown Butter Frosting

Flaky sea salt, for garnish (optional)

 

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

 

Brown Butter Frosting

 

¼ cup (½ stick/55 g) unsalted butter

1 cup (125 g) confectioners’ sugar

1 T. plus 2 tsp. whole milk

 

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

Instant Pot Bean with Bacon Soup

Instant Pot Bean with Bacon Soup

Instant Pot Bean with Bacon Soup

 

1 pound dry pinto beans

6 slices bacon

1 28 oz container chicken broth

1 white onion diced

2 jalapenos diced

1 teaspoon onion salt

2 teaspoons salt

2 teaspoons pepper

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

 

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

Chia Seed Fruit Preserves

Chia Seed Fruit Preserves

Chia Seed Fruit Preserves

 

1½ cups fresh blackberries

½ cup water

2 tablespoons honey

1 tablespoon freshly squeezed lemon juice

⅛ teaspoon pumpkin pie spice

2 tablespoons chia seeds

 

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

Meal Prep Spiralized Zucchini Panzanella Salad

Meal Prep Spiralized Zucchini Panzanella Salad

Meal Prep Spiralized Zucchini Panzanella Salad

 

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

1 teaspoon extra‑virgin olive oil

1 teaspoon garlic powder

½ teaspoon dried parsley

6 small zucchini, spiralized

1 pint cherry tomatoes, quartered

1 cup diced roasted red bell pepper

8 ounces baby portabella mushrooms, sliced

4 scallions, sliced, white and green parts

8 tablespoons Zesty Lemon Vinaigrette

12 ounces fresh mozzarella

 

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

 

Dressing

1/4 cup extra-virgin olive oil

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

1 tsp fresh lemon zest

1 clove garlic, minced

1 tsp Dijon mustard

1/2 tsp honey (or maple syrup)

Pinch of red pepper flakes

Salt and freshly ground black pepper, to taste

 

Yield: 8 servings

Calories: 288

Fat: 19g

Fiber: 3g

Classic Basil Pesto

Classic Basil Pesto

Classic Basil Pesto

 

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

 

6 garlic cloves, unpeeled

½ cup pine nuts

4 cups fresh basil leaves

¼ cup fresh parsley leaves

1 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated fine (½ cup)

 

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

Make Ahead Vinaigrette

Make Ahead Vinaigrette

Make Ahead Vinaigrette

 

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

 

1 tablespoon mayonnaise

1 tablespoon molasses

1 tablespoon Dijon mustard

½ teaspoon table salt

¼ cup vinegar

½ cup extra-virgin olive oil

¼ cup vegetable oil

 

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

Prosciutto and Melon

Prosciutto and Melon

Prosciutto and Melon

 

Cucumber

Cantaloupe

Prosciutto

Mint

Olive oil

Balsamic glaze

Sea salt

 

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

Phyllo Appetizers

Phyllo Appetizers

Phyllo Appetizers

 

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

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

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

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

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

 

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

 

Possible Variations

 

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

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

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

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

Rainbow Fruit Salad Jars

Rainbow Fruit Salad Jars

Rainbow Fruit Salad Jars

 

350g natural yogurt

1 T. honey (optional)

100g green grapes

2 kiwi fruits

½ 400g tin apricot halves in light syrup

2 easy peel oranges

8 medium sized strawberries

100g fresh blueberries

 

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

Peruvian Green Arroz con Pollo

Peruvian Green Arroz con Pollo

Peruvian Green Arroz con Pollo

 

1/2 yellow onion

3 garlic cloves, peeled

1 bunch of cilantro leaves

1/2 jalapeño pepper

2 tsp. ground cumin

1/2 tsp. ground paprika

3 C. of chicken stock or water, divided

2 bone-in thighs

3 bone-in drumsticks

Kosher salt

Pepper

1 T. neutral oil

1 C. medium or long-grain white rice

 

Salsa Criolla:

 

1/2 red onion, thinly sliced

Juice from 2 limes

1/2 jalapeño, diced

1 T. minced cilantro

Kosher salt

 

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

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

Marry Me Roasted Cauliflower

Marry Me Roasted Cauliflower

Marry Me Roasted Cauliflower

 

1 medium cauliflower (cut into florets)

1 T. olive oil

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

 

1 T. olive oil

3 cloves garlic (finely minced)

1 tsp. Italian seasoning

1/4 tsp. chili flakes

1 C. vegetable broth (low sodium)

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

1/2 C. chopped sun-dried tomatoes

1/3 C. Parmesan cheese (grated)

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

1 T. fresh parsley (chopped for garnish)

 

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