Best Chicken and Leek Casserole

Best Chicken and Leek Casserole

Best Chicken and Leek Casserole

 

olive oil, for cooking

8 chicken thighs, (with or without skin)

1 shallot, finely diced

3 medium sized leeks, thoroughly washed and chopped into rounds

250 g button mushrooms, sliced

several stems fresh thyme, de-stalked

zest of half a lemon

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

250 ml (1 C.)  chicken stock

250 ml (1 C.) fresh cream

salt and freshly ground black pepper

flat leaf parsley, to finish

 

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

Olive, Feta and Herb Muffins

Olive, Feta and Herb Muffins

Olive, Feta and Herb Muffins

 

2 tsp baking powder

8 3/4 oz of plain flour

1/2 tsp salt

1/2 tsp black pepper, freshly ground

1 1/2 oz of cheddar, grated

3 free-range eggs, beaten

8 T. of semi-skimmed milk

1 2/3 fl oz of extra virgin olive oil

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

1 T. of tarragon, chopped

2 T. of flat-leaf parsley, chopped

1/4 bunch of thyme, leaves only

3 1/2 oz of feta

1 3/4 oz of cream cheese

1 1/2 oz of pumpkin seeds

butter for greasing

 

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

Citrus Salad with Spiced Vanilla Syrup

Citrus Salad with Spiced Vanilla Syrup

Citrus Salad with Spiced Vanilla Syrup

 

1/2 C. sugar

1 vanilla bean, split, seeds scraped out and reserved

4 whole allspice

2 green cardamom pods, crushed to release seeds

2 grapefruit, preferably 1 pink and 1 white

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

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

 

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

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

 

1 T. extra-virgin olive oil

1 T. butter

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

1 ½-2 T. honey

3-4 fresh thyme sprigs

½ tsp. dried tarragon leaves

1 tsp. kosher salt

Freshly ground black pepper

1 tsp. balsamic vinegar

4 ounces goat (or feta) cheese

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

Caramel

¼ C. sugar

1 T. water

1 ½ tsp. butter

1 tsp. balsamic vinegar

 

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

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

 

6¼ C. cake flour

1 tsp. salt

½ tsp. baking soda

½ tsp. cream of tarter

1 C. butter, softened

1¼ C. sugar + ¼ C.

¾ C. powdered sugar

¾ C. canola oil

2 T. fresh orange juice

1 T. orange zest

⅛ tsp. orange extract, optional

1 tsp. vanilla, optional

2 eggs

 

6 ounces white chocolate chips

1 (8 ounce) package cream cheese, softened

¼ C. butter, softened

2 T. fresh orange juice

⅛ tsp. orange extract

3 C. powdered sugar

orange food coloring, if desired

 

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

Gorgeous Veggie Board

Gorgeous Veggie Board

Beet Hummus

 

1 roasted beet peeled and chopped

1 can chickpeas (15 oz) drained

2/3 cup tahini

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

2 cloves garlic chopped

1/3 cup olive oil

1 teaspoon cumin or more to taste

1 teaspoon kosher salt

1 handfull chopped herbs

 

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

 

Everything Bagel Hummus

 

1 can chickpeas, rinsed and drained

2 teaspoons garlic

¼ cup tahini

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons water

1 tablespoon Everything Bagel Seasoning

 

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

Broken Glass Jello

Broken Glass Jello

Broken Glass Jello

 

(4) 3 ounce boxes Jello gelatin, assorted colors

4 C. boiling water

(2) .25 ounce envelopes unflavored gelatin

2 C. hot water

14 ounce can sweetened condensed milk

1 tsp. vanilla

 

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

French Dip Braid

French Dip Braid

French Dip Braid

 

1 yellow onion, thinly sliced

1/2 C. beef broth

Salt, to taste

Pepper, to taste

1 can crescent sheet or rolls

2 T. mayonnaise

1 T. fresh horseradish, grated

7 slices Swiss cheese

8 ounces roast beef deli slices

Egg wash (1 egg plus 1 T. water)

 

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

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

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

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

 

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

Caribbean Green Seasoning

Caribbean Green Seasoning

Caribbean Green Seasoning

 

1 bunch cilantro

1/2 bunch parsley

2 stalks celery

3 green onions/scallion

10 cloves garlic

1 small onion

1 inch ginger

8 sprigs thyme

 

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

Golden Garlic Parmesan Cruffins

Golden Garlic Parmesan Cruffins

Golden Garlic Parmesan Cruffins

 

1 sheet puff pastry, thawed

3 T. unsalted butter, melted

2 cloves garlic, minced

1/4 C. grated Parmesan cheese

1/4 C. shredded mozzarella cheese

1 T. fresh parsley, finely chopped

1 tsp. Italian seasoning

 

Preheat your oven to 375°F (190°C) and grease a muffin tin.  Roll out the puff pastry sheet on a lightly floured surface and brush it with the melted butter. Sprinkle the minced garlic, Parmesan cheese, mozzarella cheese, parsley, Italian seasoning, salt, and pepper evenly over the puff pastry. Roll the pastry tightly into a log, then slice into 6 equal pieces.  Place each piece into a greased muffin tin cavity, with the cut side facing up. Bake for 20-25 minutes, or until the cruffins are golden brown and puffed. Allow to cool slightly before removing from the tin. Serve warm and enjoy!

Crispy Puff Pastry Garlic Twists

Crispy Puff Pastry Garlic Twists

Crispy Puff Pastry Garlic Twists

 

3 sheets puff pastry, defrosted

60 grams softened butter

2 T. garlic seasoning mix

40 grams finely grated parmesan cheese

 

Preheat the oven to 200°C (390°F) and line a large tray with a baking mat, ensuring it’s ready for the pastry twists. Lay out the first sheet of puff pastry on a clean surface. Brush it liberally with melted butter to give the twists a rich flavor. Sprinkle half of the spice mixture evenly over the buttered pastry sheet, followed by half of the Parmesan cheese for an extra burst of flavor. Take the second sheet of puff pastry, brush one side with butter, and place it buttered side down on top of the first sheet.  Brush the top of the second sheet with more butter, then sprinkle the remaining spices and Parmesan over it. Butter one side of the third pastry sheet and lay it on top of the existing layers.  Lightly use a rolling pin to compress and combine the layers; be gentle to ensure you only reduce the height by 1mm or less. This step will help integrate the flavors across all layers. Cut the layered pastry in half lengthwise for easier handling, then cut into 1cm-wide strips crosswise. Carefully twist each strip into a corkscrew shape and place it onto the prepared baking tray, making sure to leave a small gap between each twist for even baking. Bake the twists in the preheated oven at 200°C for 20 minutes. After the initial baking time, rotate the tray for even cooking and return it to the oven for an additional 15 minutes, or until the twists are evenly golden brown through all layers. If the tops are browning too quickly, reduce the temperature to 180°C (356°F). Allow the twists to cool slightly after removing them from the oven to help them set and become crisp. Serve them on their own or paired with your favorite dip or condiment. Enjoy the savory flavors and flaky texture of these delightful pastry twists!

Orange and Poppy Seed Friands

Orange and Poppy Seed Friands

Orange and Poppy Seed Friands

 

1 1/2 C. icing sugar mixture

1 C. almond meal

1/2 C. plain flour, sifter

1/4 C. poppy seeds

2 oranges, finely grated zest

185 gram melted butter

6 egg whites

Syrup

1 C. sugar

1 C. water

1/2 C. orange juice

1 orange, peeled strips of zest

 

Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 12-hole friand pan. In a bowl, combine icing sugar, almond meal, flour, poppy seeds and zest. Mix in butter, stirring gently, until just combined. In a clean bowl, lightly whisk egg-whites until frothy. Fold through almond mixture. Divide mixture evenly between friand recesses. Bake 20-25 minutes, until cooked when tested. To make syrup: Meanwhile, in a small saucepan, combine all syrup ingredients. Stir over a low heat until sugar dissolves. Bring to boil. Reduce heat. Simmer, without stirring, 4-5 minutes, until reduced slightly. Pierce each hot friand in several places with a wooden skewer. Slowly pour over warm syrup, allowing to soak into friands. Serve warm.

Spaghetti Pasta Salad (with Italian Dressing)

Spaghetti Pasta Salad (with Italian Dressing)

Spaghetti Pasta Salad (with Italian Dressing)

 

1 16 oz pkg thin spaghetti, halved

1 C. cherry tomatoes, halved

1 C. cucumber, diced

1 C. Salami slices (or pepperoni, or both), cut into small pieces

1 medium green pepper, diced

½ small red onion, diced

½ C. black olives, drained, thinly sliced

1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)

1 C. grated Parmesan cheese

1 tsp. paprika

Salt & pepper to taste

 

1 ½ C. Extra Virgin Olive Oil

3 T. red wine vinegar

1 T. dried oregano

1 ½ tsp. dried basil

1 T. fresh squeezed lemon, plus more to taste

2 garlic cloves, minced

3 T. Parmesan cheese

Salt and pepper to taste

 

Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.  Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!

German Cabbage and Dumplings

German Cabbage and Dumplings

German Cabbage and Dumplings

 

For the Dumplings:

1 C. all-purpose flour

1 tsp. dried thyme or parsley

3/4 tsp. black pepper

1/2 tsp. salt

1/2 tsp. baking powder optional

1/4 tsp. baking soda optional

2 large eggs whisked and at room temperature

1 –3 T. milk as needed

For the Cabbage:

4 T. unsalted butter divided

1 large onion roughly chopped

1 medium cabbage chopped into large chunks

1/4 C. vegetable or chicken stock

1/2 tsp. garlic powder

Kosher salt and freshly cracked black pepper to taste

1 T. fresh parsley roughly chopped (for garnish)

 

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

 

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

Prosciutto Rolls

Prosciutto Rolls

Prosciutto Rolls

 

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

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

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

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

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

Italian Sausage & Shell Pasta Soup

Italian Sausage & Shell Pasta Soup

Italian Sausage Soup

 

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

2 C. fat free chicken broth

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

1⁄2 C. uncooked small shell pasta

2 C. bagged baby spinach leaves

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

2 T. chopped fresh basil

 

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

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

 

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

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

 

4 eggs, lightly beaten

1⁄2 C. mayonnaise

1⁄2 C. milk

2 C. frozen hash browns

1 C. chopped meat, any variety

2 C. broccoli florets (or any veggie)

1 medium onion, chopped

4 ounces green chilies

1 C. cheese, shredded

seasoning salt

pepper

 

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

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

 

1 large baguette

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

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

4oz prosciutto

honey for drizzling

chopped fresh basil for topping

lemon; optional to squeeze over top of the crostini

 

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

Gruyere Cheese Crackers

Gruyere Cheese Crackers

Gruyere Cheese Crackers

 

4 T. unsalted butter, at room temperature

8 ounces gruyere, finely grated

½ tsp. salt

1 C. all-purpose flour

1-2 T. cold milk

salt for dusting

 

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

Hamburger Mushroom Bake

Hamburger Mushroom Bake

Hamburger Mushroom Bake

 

1 pound of lean ground beef

6 ounces of cream cheese

3 eggs

5 C. of sliced mushrooms

2 T. of butter

1 tsp. of dried parsley

Salt and pepper to taste

Grated cheese of your choice (optional)

 

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

Hibiscus Lemon Bars

Hibiscus Lemon Bars

Hibiscus Lemon Bars

 

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

1/4 C. sugar

1 C. flour

pinch of salt

1 tsp. vanilla bean paste

 

1/2 C. fresh squeezed lemon juice

1 T. dried hibiscus or hibiscus tea

3 large eggs

1 1/2 C. sugar

1/2 C. flour

garnish

confectioner’s sugar

 

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

Nasturtium Butter

Nasturtium Butter

Nasturtium Butter

 

1/3 C. Chopped Nasturtium Flowers

1/4 lb (1 stick) real butter

1/2 clove fresh garlic, crushed and minced

1 tsp onion stem minced

1 tsp fresh flat leaf parsley minced

1/2 tsp fresh thyme, minced

 

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

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

 

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

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

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

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

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

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

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

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

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

German Onion Pie

German Onion Pie

German Onion Pie

 

1 9-inch pie crust

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

½ pound bacon, cubed

½ C. heavy cream

⅓ C. fat-free sour cream

2 eggs

¼ tsp. nutmeg

Salt and pepper to taste

 

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

Candied Bacon Crackers

Candied Bacon Crackers

Candied Bacon Crackers

 

1 lb bacon

1 C. brown sugar

1 tsp chili powder

1 box buttery crackers

 

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

Elderberry Syrup

Elderberry Syrup

Elderberry Syrup

2 C. dried elderberries

4 C. cold water

2-3 dried ginger root

1 cinnamon stick

1 C. honey

1 C. vodka or brandy

 

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

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

 

1½ C. all-purpose flour

¼ tsp baking soda

½ tsp baking powder

¼ tsp salt

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

½ C. sugar

½ C. honey

3 large eggs

½ C. buttermilk

1 lemon zested

¾ C. dandelion petals

 

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

1 lemon zested and juiced

pinch salt

2-3 C. powdered sugar to desired consistency

 

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

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

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

 

Lemon Buttercream Frosting

 

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

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

Grated Egg Avocado Toast

Grated Egg Avocado Toast

Grated Egg Avocado Toast

 

2 hard boiled eggs

2 slices bread

1 avocado

1 T.  butter

pinch coarse sea salt

 

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

 

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

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

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

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

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

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

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

Creamy Tomatillo Dressing

Creamy Tomatillo Dressing

Creamy Tomatillo Dressing

 

1 batch Ranch Buttermilk Dressing

3-5 tomatillos (quartered)

1 handful of cilantro

1 jalepeno (optional)

juice of 1 lime

salt & pepper to taste

 

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

 

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

 

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

Lamb’s Quarters and Tomatoes with Eggs

Lamb’s Quarters and Tomatoes with Eggs

Lamb’s Quarters and Tomatoes with Eggs

 

6 C. greens, cleaned of stems and damaged leaves

1/2 C. diced onion, 1/4” dice

1 T. olive oil

Salt

Freshly ground black pepper

1 C. diced fresh tomato, 1/4” dice

2 T. minced fresh mint or basil

4 eggs

 

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

Creamsicle Protein Shake

Creamsicle Protein Shake

Creamsicle Protein Shake

 

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

1 C. bananas frozen

1 C. ice

½ C. unsweetened unflavored almond milk I used unsweetened

¼ C. Greek yogurt I used Fage 0%

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

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

 

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

Ham Hock & Beans

Ham Hock & Beans

Ham Hock & Beans

 

1 lb. dried Great Northern beans

Cold water

2 T. olive oil

1 large onion, diced

1 stalk celery, diced

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

4 C. low-sodium chicken broth

1 smoked ham hock (about 10-12 ounces)

1 dried bay leaf

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

8 ounces cooked, diced ham

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

Optional, for serving: cornbread

 

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

 

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

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

 

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

4 slices bacon, chopped

1 lb. ground beef

1 medium onion, diced

1 C. diced celery (about 3 stalks)

1 medium green bell pepper, seeded and diced

2 cloves garlic, minced or pressed

1 (15 ounce) can tomato sauce

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

1 T. tomato paste

2 tsp. brown sugar

1 tsp. chili powder

¼ tsp. dried oregano

¼ tsp. ground cumin

Pinch cayenne

Kosher salt and ground black pepper, to taste

2 C. grated sharp cheddar cheese

 

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

Zucchini Galette

Zucchini Galette

Zucchini Galette

 

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

½ 15 oz. package rolled, refrigerated, unbaked piecrust

¾ C. ricotta cheese

¾ C. Parmesan cheese

1 C. shredded mozzarella cheese

1 clove garlic, minced

1 T. olive oil

2 tsp. finely shredded lemon peel

1 T. lemon juice

Salt and pepper to taste

1 egg yolk

Fresh herbs, finely chopped

 

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

No Peek Chicken & Rice

No Peek Chicken & Rice

No Peek Chicken & Rice

 

2 T. olive oil

2 lbs. boneless, skinless chicken thighs

½ tsp. paprika

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

1 small sweet onion, diced

1 C. diced carrots

1 C. diced celery

4 cloves garlic, minced

2 tsp. fresh thyme

1 ½ C. basmati rice

3 C. chicken broth

8 oz. heavy whipping cream

½ C. shredded Parmesan cheese

½ C. shredded Gouda cheese

Kosher salt

fresh cracked pepper

Fresh parsley, chopped for garnish

 

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

Summer Charcuterie

Summer Charcuterie

Summer Charcuterie

 

1 2 oz burrata

3 oz Boursin cheese

1 wedge Manchego cheese

1 small wedge Creamy Tuscano cheese

4 oz Brie cheese

4 oz goat cheese

½ c blueberries

¼ English cucumber, sliced

¼ c smoked salmon and dill dip

4 sheets prosciutto, torn

¼ c pistachios

¼ c mixed nuts

¼ c marcona almonds

1 nectarine

2-3 plumcots, sliced

¼ yellow watermelon, cubed

4-6 Parmesan crostini crackers

15 gluten free Milton’s Crackers

15 seed and grain cracker squares

15 sea salt crackers

Olive oil to drizzle