Simple White Sauce Pizza

Simple White Sauce Pizza

Simple White Sauce Pizza

 

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

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

Kosher salt

Freshly ground black pepper

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

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

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

5 T. heavy cream, divided

 

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

Party Potatoes

Party Potatoes

Party Potatoes

 

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

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

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

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

½ tsp. paprika

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

 

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

 

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

 

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

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

 

1 ½ pounds turkey tenderloin (about 2 tenderloins)

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

2 T. salted butter, diced into small pieces

 

2 T. olive oil

2 T. apple cider vinegar

2 T. honey

1 T. dijon mustard

3 garlic cloves crushed

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

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

1 tsp. sea salt

¼ tsp. pepper

 

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

Mexican Charro Beans with Ham

Mexican Charro Beans with Ham

Mexican Charro Beans with Ham

 

4 slices uncooked bacon chopped

1 C. diced precooked ham

14 ounces prepared Pico de Gallo sauce

4 C. canned pinto beans

1 medium onion

1 pinch Salt to taste

fresh cilantro, finely chopped

sour cream, a dab on each serving for garnish

 

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

Italian Sliders

Italian Sliders

Italian Sliders

 

1 T. butter

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

¾ lb thin sliced salami, diced

1 lb ham, sliced on the thinner side

½ lb provolone cheese

1 medium yellow onion, diced

1 7 oz can sliced black olives, drained

¾ C. sliced pepperoncinis, drained

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

Dried Oregano

Black Pepper

1 T. butter

 

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

Bruschetta Tray

Bruschetta Tray

Bruschetta Tray

 

1 7 oz olive bruschetta

1 7 oz Italian tomato bruschetta

1 7 oz blue cheese olives

1 7 oz marinated ollives

1 5 oz basil pesto

1 7 oz marinated artichokes

1 6 oz hard salami

6 oz Genoa salami

2 heads Belgian endive

tomatoes on the vine

¼ lb Camembert soft ripened cheese

¼ lb feta cheese

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

Monte Cristo Pinwheels

Monte Cristo Pinwheels

Monte Cristo Pinwheels

 

1 box frozen puff pastry 2 sheets, thawed

2 T. Dijon mustard

16 slices thin black forest ham

12 slices Swiss cheese

½ C. strawberry jam

2 T. powdered sugar, for dusting

 

 

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

Chicken Burrito Skillet

Chicken Burrito Skillet

Chicken Burrito Skillet

 

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

1/8 tsp. salt

1/8 tsp. pepper

2 T. olive oil, divided

1 C. uncooked long grain rice

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

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

1 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

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

1 C. shredded Mexican cheese blend

1 medium tomato, chopped

3 green onions, chopped

 

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

Gnocchi Chicken Skillet

Gnocchi Chicken Skillet

Gnocchi Chicken Skillet

 

1 package (16 ounces) potato gnocchi

1 pound ground chicken

1/2 C. chopped onion

2 T. olive oil

1 jar (26 ounces) spaghetti sauce

1/4 tsp. salt

1/4 to 1/2 tsp. dried oregano

Shredded Parmesan cheese, optional

 

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

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

 

1 medium zucchini (about ½ pound)

1 tsp. olive oil

¼ tsp. salt, or to taste

⅛ tsp. coarse ground black pepper, or to taste

 

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

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

 

12 large eggs

¼ C. milk (whole milk or 2% is best)

¼ tsp. kosher salt

¼ tsp. coarse ground black pepper, more to taste

 

Optional Mix-Ins (1 ½ C. total)

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

vegetables (see note)

shredded cheese

sliced green onions

 

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

 

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

 

12 x 17-inch pan – 14 minutes

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

9 x 13 inch pan –  24 minutes

Triple Cherry Berry Watermelon Smoothie

Triple Cherry Berry Watermelon Smoothie

Triple Cherry Berry Watermelon Smoothie

 

1 large frozen banana

1/2 C. frozen strawberries

1/2 C. frozen raspberries

1/2 C. frozen cherries

1 C. fresh cubed watermelon

1/2 C. unsweetened almond milk

 

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

Fluffy Peanut Butter Frosting

Fluffy Peanut Butter Frosting

Fluffy Peanut Butter Frosting

 

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

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

2 C. powdered sugar

1 tsp. vanilla

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

 

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

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

 

2 slices whole grain or gluten free bread

1/4 cup low fat ricotta

1/2 fresh lemon, juiced

1/2 T. honey

4 figs, sliced

2 T. pistachio pieces

1 tsp. lemon zest

 

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

Fluffy Vanilla Frosting

Fluffy Vanilla Frosting

Fluffy Vanilla Frosting

 

5 T. flour , plain/all purpose

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

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

1 1/2 tsp. vanilla extract

Pinch of salt

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

Chocolate Frosting option:

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

 

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

 

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

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

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

Easy Pizza Fondue

Easy Pizza Fondue

Easy Pizza Fondue

 

1 1/2 cups shredded mozzarella cheese

1/2 grated Parmesan cheese

1 T. all-purpose flour

2 cloves garlic minced

3/4 cup dry white wine or broth

2/3 cup drained canned diced tomatoes

1 T. balsamic vinegar

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

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

 

Serve with:

cubes of crusty bread

pepperoni sticks

salami cubes

cooked sausage chunks

bell pepper chunks

mushrooms

grape tomatoes

ham

pineapple

black olives

 

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

Runny Eggs on Creamy Scallion-Bacon Grits

Runny Eggs on Creamy Scallion-Bacon Grits

Runny Eggs on Creamy Scallion-Bacon Grits

 

Salt

1½ cups instant grits

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

⅓ cup freshly grated Parmigiano-Reggiano

¼ cup finely chopped scallions, white and green parts

4 slices bacon, cooked crisp and crumbled

Freshly ground black pepper

8 extra-large eggs

 

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

Tajin Pineapple Glazed Pork Skewers

Tajin Pineapple Glazed Pork Skewers

Tajin Pineapple Glazed Pork Skewers

 

½ cup of Tajín Mild Hot Sauce

¼ cup pineapple juice

1 tsp. garlic powder

1 tsp. onion powder

¾ tsp. cornstarch, dissolved in water

800 grams of pork loin, cut into large cubes

10 spring onions, stemmed, cut into halves

4 pineapple slices, cut into squares

2 T. cambray onion stems, sliced

2 T. of white sesame seeds

Wooden skewers submerged in water

 

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

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

 

1 lb  Lean Ground Beef (96% lean)

1 Green pepper (sliced)

1 Yellow pepper (sliced)

1/4 Yellow onion (sliced)

1/2 cup Mushrooms

1 T. Steak seasoning

1 T.  Avocado Oil

1/2 cup Gruyere cheese

6 slices Provolone cheese

 

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

Pan-Seared Scallops with Spicy Raspberry Sauce

Pan-Seared Scallops with Spicy Raspberry Sauce

Pan-Seared Scallops with Spicy Raspberry Sauce

 

2 T. Raspberry Preserves

Juice and Zest of 1 Lemon

½ C. Raspberries

2 T. Water

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

1 Lb. Scallops

Salt and Pepper, to taste

1 T. Olive Oil

1 T. Butter

1 Pkg. Parmesan Risotto

 

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

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

 

6 Vietnamese Brown Rice Spring Roll Wrappers

Stir Fried Mushrooms with Garlic and Ginger

1/2 a cucumber, peeled and cut into match sticks

dandelion greens, snapped in half or in thirds

cilantro, stems and leaves, pulled apart into smaller pieces

 

2 T. fish sauce

1/2 tsp. coconut sugar

1 tsp. vinegar

1 garlic clove, crushed

1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)

 

Dip a spring roll wrapper in some warm water.  Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

 

1 1/2 Tablespoon Olive Oil, divided

8 to 12 oz Broccoli Florets, cut into bite-size pieces

1 pound Ground Turkey

1 Tablespoon Lemon Pepper Seasoning

2 cloves Garlic, crushed or minced

1 Tablespoon Chopped Calabrian Peppers (optional)

8 oz Jumbo Pasta Shells

3 1/2 cups Chicken Broth

Juice of 1 Lemon

3 oz Parmigiano Reggiano or Parmesan, freshly grated

15 oz (1 3/4 cup) Low Fat Ricotta

1/4 cup Milk

Zest of 1 Lemon

Black Pepper and Red Pepper Flakes, to taste

 

Use a food processor to blend the ricotta, lemon zest, and milk together until smooth. Set aside. Heat one tablespoon of oil in a large pot over medium-high heat. Once hot, add the broccoli and cook 4-5 minutes, stirring occasionally, until the broccoli is vibrant green and slightly browning in spots. Transfer to a bowl and set aside. Add the remaining half tablespoon of oil to the pot, followed by the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking. To the fully cooked turkey, add the lemon pepper seasoning, garlic, and Calabrian chiles. Stir together and cook until the garlic is fragrant, about one minute. Add the pasta shells, chicken broth, and lemon juice. Cook, uncovered, for 16-20 minutes until the pasta is just shy of al dente and very little to no broth remains. If the broth cooks off too quickly, add another 1/2 cup as needed. Turn the heat to low and fold in the parmigiano reggiano, followed by the ricotta sauce and cooked broccoli. (You can add another ounce or two of cheese if your sauce isn’t as thick as you’d like.) Garnish with red pepper flakes, black pepper, additional grated parmesan, and lemon juice, if desired.

Seared Deer Steaks with a Cilantro, Lime, and Jalapeno Sauce

Seared Deer Steaks with a Cilantro, Lime, and Jalapeno Sauce

Seared Deer Steaks with a Cilantro, Lime, and Jalapeno Sauce

 

4 deer steak medallions cut about three inches thick (or elk, pronghorn, moose, etc)

Salt and Pepper

1 Cup chopped cilantro

1 Jalapeno, sliced into rings

2 Teaspoons fresh grated ginger

2 Cloves garlic, minced

Juice of two limes

4 Tablespoons coconut aminos

2 avocados

Cherry tomatoes

Asparagus

2 Tablespoons olive oil

 

Preheat oven to 400 degrees. Place cherry tomatoes and asparagus on a baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season with salt and pepper.  Roast in oven for 12-15 minutes until the cherry tomatoes start to burst.

Prepare the cilantro jalapeno sauce in a large bowl. Add chopped cilantro, diced jalapenos, two teaspoons fresh grated ginger, the juice of two limes, and four tablespoons of coconut aminos to the bowl. Stir and set aside.  Let steaks come to room temperature for 10-15 minutes before cooking. Heat medium skillet over high heat. Cook steaks three minutes per side for medium rare. Once steaks are cooked to liking, pour the cilantro jalapeno sauce into the hot pan around the steaks.  Allow to cook for one minute.To plate, place a steak medallion on a plate. Top with half an avocado, roasted cherry tomatoes, and asparagus. Pour quarter of the cilantro jalapeno sauce over the entire plate.  Enjoy!

Hamburger Mushroom Bake

Hamburger Mushroom Bake

Hamburger Mushroom Bake

 

1 pound of lean ground beef

6 ounces of cream cheese

3 eggs

5 cups 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.

No Peek Chicken and Rice Casserole

No Peek Chicken and Rice Casserole

No Peek Chicken and Rice Casserole

 

2 cups long grain white rice

1 (10.5 ounce) can cream of chicken soup

1 (10.5 ounce) can cheddar cheese soup see notes

2 cups chicken broth low sodium

2 pounds chicken tenders or breasts see notes

1 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/2 teaspoon paprika

1/4 teaspoon onion powder

1/2 teaspoon black pepper

1 ounce packet of onion soup mix

Fresh chopped parsley

 

Preheat the oven to 375 degrees. In an oven safe skillet or 9×13 baking dish add the long grain rice, cream of chicken soup, cheddar cheese soup and chicken broth and mix until combined. In a small bowl mix the garlic powder, Italian seasoning, paprika , onion powder and black pepper together. Pat the chicken tenders dry with paper towels and season both sides with the seasoning mixture. Place the seasoned chicken on top of the soup mixture and sprinkle the onion soup on top evenly. Cover the casserole with foil or a tight fitting lid and bake for 1 hour. Fluff with a fork, sprinkle the fresh chopped parsley on top, and serve!

White Texas Sheet Cake

White Texas Sheet Cake

White Texas Sheet Cake

 

1 cup unsalted butter

1 cup water

2 cups all-purpose flour

1½ cups granulated sugar

1 teaspoon baking soda

¼ teaspoon table salt

½ cup sour cream

2 eggs lightly beaten

1 teaspoon clear vanilla extract

 

¾ cup unsalted butter cubed

½ cup milk

6 cups confectioners sugar

½ teaspoon almond extract

2 cups walnuts chopped and divided

Fresh berries for garnish optional (blueberries, strawberries, blackberries, raspberries)

 

Preheat the oven to 350 degrees.  Grease an 18×13” (large jelly roll baking sheet) rimmed ½ sheet pan well with nonstick spray or shortening. a. Note: A large rimmed cookie sheet, or a jelly roll pan works best for this recipe. Using a 9×13 standard cookie sheet is too small. In a medium saucepan, melt the butter over medium/low heat. Once melted, whisk in the water then bring to a low boil for 30 seconds. Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals. In a large glass mixing bowl, combine the flour, granulated sugar, baking soda, and salt with a spoon or spatula and stir to combine. a. Note: Use a glass that can allow some* heat when the butter/water mixture is added. Pour the warmed butter mixture into the flour and mix by hand with a spatula. Once combined, add the sour cream, eggs, and vanilla. Continue mixing, and make sure to scrape the bottom and sides of the bowl. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 12-15 minutes until the cake is cooked. While the cake is cooling, make the icing. In a medium saucepan over low heat, melt the butter. Once melted, add the milk and continue whisking until combined. Add 1 cup of confectioner sugar at a time, whisking each time until the sugar is combined. This process will take approximately 5 minutes. Add the almond extract with the final cup of powdered sugar, and then mix until smooth and blended.

Magic Fairy Fruit Wands

Magic Fairy Fruit Wands

Magic Fairy Fruit Wands

 

1 small watermelon

1 pound red grapes

½ pound blackberries

½ pound strawberries

2 rolls fruit leather (we used Fruit by the Foot)

heavy duty skewers

star or heart-shaped cookie cutter

 

Cut the watermelon. Cut the watermelon into 1-inch rounds. Using a star cookie cutter, cut out pieces of watermelon and set them aside.  (Cut any leftover watermelon into cubes to snack on later.) Slice. Using a pizza cutter, slice the fruit leather into 10 to 12-inch pieces, then into two strings per piece. Build the wands. On each skewer, add pieces of berries and grapes leaving about 2 inches from the top.  Tie the fruit leather “strings” to the skewer in between the top of the berries and below the watermelon. Place the watermelon star on the top of the skewer without the top poking through. If making these for small kids, trim the pointed part of the skewer before placing the watermelon star on top. When selecting fruit for the wands, pick fruit with skin or that isn’t very ‘wet’ to the touch like strawberries, blackberries, blueberries, raspberries, and grapes. Use heavy-duty skewers or two thin skewers per wand as the watermelon toppers can get a little heavy once all the fruit is stacked on the skewer. If making these in advance, wait to add the fruit leather ribbons otherwise the moisture from the fruit will make them sticky and wet while the fruit wands sit.

Roasted Fennel with Parmesan Cheese

Roasted Fennel with Parmesan Cheese

Roasted Fennel with Parmesan Cheese

 

2 fennel bulbs

kosher salt

fresh ground black pepper

1 T. olive oil

3/4 cup Parmesan cheese, fine grated

 

Preheat oven to 375 degrees F, (190° C). Cut stem and root off the fennel bulb. Remove outer layer of fennel bulb and rinse with cold water if you notice some soil. Pat dry. Slice lengthwise into 1/4 to 1/3 inch slabs. Place in greased sheet pan in one layer. Sprinkle with salt, pepper and good olive oil. Grate or sprinkle Parmesan cheese on fennel slices. Bake in oven for 40 to 50 minutes until the fennel is nicely browned. Serve hot

Cheesy Italian Dunkers

Cheesy Italian Dunkers

Cheesy Italian Dunkers

 

8 slices Italian baguette, sourdough bread or other sturdy white bread

4 T. salted butter

2 tsp. . garlic powder

4 oz . Mozzarella cheese, shredded

2 oz. Parmesan cheese, shredded

1-2 cups marinara sauce

 

Pre-heat oven to 400°F. Put butter in a small bowl and place in microwave to melt, 30 secs. Then stir in the garlic powder. Line a large baking sheet with foil or parchment paper. Then, lay out bread on the baking sheet and brush with the garlic butter, (one side only). Add the shredded Parmesan cheese to the bread then with the Mozzarella cheese. Place in the oven until the cheese is melted and is starting to brown, 15 to 20 mins. Heat marinara sauce on the stove top or in a microwave. Serve the bread slices hot with the marinara sauce on the side.

Creamy Garlic Sauce

Creamy Garlic Sauce

Creamy Garlic Sauce

 

On pasta, vegetables, potatoes

 

2 T. olive oil

4 large garlic cloves, minced

1 shallot, minced

1 cup dry white wine

2 T. fresh parsley, chopped

2 T. fresh basil, chopped

1 tsp. dried thyme

1 cup heavy cream

 

In a skillet on low heat, add olive oil and shallot. Cook 4 to 5 minutes until the shallot is soft. Then add the minced garlic and stir for 20 to 30 seconds until the garlic is fragrant. Be careful not to brown the garlic. Immediately add the white wine, parsley, basil, and thyme and simmer until the wine has reduced by half, 10 minutes. Strain the sauce with a fine strainer if desired. Turn the heat to medium high and add the cream. Cook this for 5 minutes until the sauce starts to thicken. Taste and add salt if necessary. Serve warm.

Corned Beef in the Oven

Corned Beef in the Oven

Corned Beef in the Oven

 

1 3 to 5 lbs Corned Beef brisket, flat cut

1 yellow onion, peeled and quartered

3 carrots, cleaned and coarse chopped

2 celery stalks, cleaned and chopped

3 bay leaves

4 cups chicken broth, substitute vegetable broth

4 cups water

seasoning packet that comes with the meat

 

It is recommended to prepare and cook the corned beef a day before you plan to serve it. This makes carving the beef easier and there is less hassle when preparing the side dishes along with the corned beef. Adjust the oven rack to the middle and preheat the oven to 300°F. Rinse the brisket under cold water and then trim the fat cap leaving about 1/4″ of fat on the meat. Place the beef, broth, water, onion, carrots, celery, bay leaves, and the seasoning packet into a large Dutch oven, (or other oven-safe pot). Cover the pot with a tight-fitting lid or foil and place it into the oven. Bake until the meat is fork-tender which will take 3 to 5 hours depending on the size of the brisket. Start checking the meat at 3 hours. Once cooked, place the meat in a baking dish. Strain all of the broth using a mesh strainer into a large bowl or jar. Discard all of the vegetables. Add 1 or 2 cups of broth to the baking dish with the meat and cover tightly with plastic wrap and refrigerate overnight. Also, refrigerate the cooking liquid if you intend to make gravy. To serve the corned beef, place the brisket on a cutting board and slice against the grain into 1/4″ slices. Then return the slices to the baking dish with the cooking liquid and cover with foil. Place the dish into a preheated 350°F oven for 25 to 30 minutes. serve hot.

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

 

10 oz. rice noodles, cooked al dente

12 oz. boneless pork, cut into bite sized pieces

2 T. vegetable oil, divided

5 cups broccoli florets

8 oz. button mushrooms, sliced

1 lg. sweet pepper, sliced

1/4 cup Mae Ploy sweet chili sauce

1/4 cup Kikkoman low sodium soy sauce

1 1/2 T. Huy Fong chili garlic sauce

1/4 cup dry white wine

2 tsp. sesame oil

pinch of salt

 

Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 T. vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 T. vegetable oil and the sliced mushrooms along with a pinch of salt and cook stirring for 5 mins. Next, add the broccoli, pepper, and wine and cook until softened, 5 to 7 mins. Add the cooked pork and noodles to the skillet and toss to combine. Mix the chili sauce, soy sauce and chili garlic sauce in a small bowl, then pour into the skillet. Toss and cook until the pork and noodles are heated through, 4 mins. Drizzle with sesame oil and serve hot.

Venison Hamburger Sliders

Venison Hamburger Sliders

Venison Hamburger Sliders

 

Venison – 1lb

2 tsp. balsamic vinegar

1/2 tsp. Worcestershire sauce

1 tsp. garlic powder

½ tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

2 T. grated, frozen butter

1 tsp. avocado or high heat tolerant oil

1 cup grated pepper jack (or colby jack) cheese

 

1/2 cup mayo

3 T. ketchup

1 tsp. Dijon mustard

1 T. white vinegar

2–3 tsp. minced dill pickles

1 tsp. brown sugar

1 T. minced shallot or white onion

½ tsp. paprika

½ tsp. cayenne Pepper

Salt and pepper to taste, if desired or needed

 

Lettuce

Tomato

Dill pickles (optional)

Any other burger toppings

Hawiian sweet rolls or slider buns

 

Place venison into a large bowl. Add balsamic, garlic powder,onion powder,  salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat.  Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately.  Mix together all of the burger sauce ingredients in a medium bowl and set aside.  When you’re ready to cook the burgers, preheat a cast iron skillet to medium heat. Add a bit of the high heat tolerant oil.  When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices.  Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust. Add your cheese when you flip your burger over. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done.  Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating.  Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!

Easy Spring Charcuterie Board

Easy Spring Charcuterie Board

Easy Spring Charcuterie Board

 

Radicchio

Radishes

Cherry or grape tomatoes

Carrots, skinny, baby, leave stems on

Pickled green beans, found in the pickle section of grocery store

Mozzarella sticks

Salami or prosciutto

Cocktail cucumbers, or English, thinly sliced

Mini peppers, slice some in half

Snap peas, slice some in half

Onion dip or favorite dip, spinach, artichoke, hummus, salsa

Pepper Jelly Ham Sliders

Pepper Jelly Ham Sliders

Pepper Jelly Ham Sliders

 

2 packages of Hawaiian rolls

1 – 8 oz. jar of pepper jelly

3lb. Classic Boneless Ham, sliced

8 oz. Havarti cheese, grated

4 T. melted butter

1 T. coconut sugar

1 pinch onion powder

 

Preheat the oven to 350 degrees. Cut the rolls in half, keeping them in one big square, and set the top half aside. Set the bottom halves of the rolls into 9×13 inch pans. Spread the pepper jelly onto the rolls in the pans, evenly dividing it. Cut the ham into slices, about 1/2 inch thick, and lay them over top of each sandwich square. Sprinkle the cheese on top of the ham, and top the sandwiches with the other half of the rolls. Mix together the melted butter, coconut sugar, and onion powder. Spread evenly over both dishes. Cover the dishes with tin foil, and bake for 20-30 minutes. You just want the cheese melted and the ham warmed. Slice or pull the sliders apart and serve while hot

Mother’s Day Wedge Salad Bar

Mother’s Day Wedge Salad Bar

Mother’s Day Wedge Salad Bar

 

3 heads iceberg lettuce, cut in quarters

1 lb. baby bay shrimp, rinsed and drained

1 jar sweet red peppers, I use DeLallo

2 avocado, chopped in chunks

3/4 C. feta cheese

3/4 C. cucumbers, chopped

8 strips of bacon, cooked and crumbled

Fresh chives, finely chopped

Fresh dill, finely chopped

Favorite salad dressing

 

Cut the iceberg lettuce heads in half, and then in half again, removing the core from each piece. Place all the pieces on a platter. Arrange the other items in individual serving dishes. Pour salad dressing into small pitcher. Serve!

Churro Pancakes

Churro Pancakes

Churro Pancakes

 

¼ cup butter, melted

2 large eggs

¾ cup water

¾ cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons baking powder

⅛ teaspoon salt

 

¼ cup butter, melted

½ cup granulated sugar

½ tablespoons ground cinnamon

 

Whisk together ¼ cup melted butter (make sure it’s cooled down first) and the eggs. Then whisk in the water, buttermilk, and vanilla extract. ¼ cup butter, melted,2 large eggs, ¾ cup water, ¾ cup buttermilk,2 teaspoons pure vanilla extract Add the flour, sugar, baking powder, and salt to the bowl, and then whisk until the flour is incorporated. Set aside for 5 minutes. 2 cups all-purpose flour,2 tablespoons granulated sugar,2 tablespoons baking powder, ⅛ teaspoon salt Preheat an electric griddle to 375ºF, or a nonstick frying pan over medium-low heat. Meanwhile, get the churro coating ready. Melt ¼ cup butter (I like to melt it in a measuring cup with a spout). Place the melted butter near your griddle or frying pan. Stir together sugar and cinnamon in a flat-bottomed container that is about the diameter of your pancakes. ¼ cup butter, melted, ½ cup granulated sugar, ½ tablespoons ground cinnamon Pour a teaspoon of the melted butter per pancake on the cooking surface. Don’t spread the butter. Pour or scoop out ⅓ cup of batter per pancake on each pool of butter. Cook the first side for 5 to 6 minutes, then flip the pancake and cook 2 to 3 minutes on the second side until both sides are golden brown. Once each pancake is cooked, transfer it to the container of cinnamon sugar. Using a spoon, cover the pancake in cinnamon sugar. Flip the pancake over and spoon more cinnamon sugar on the other side. Light dust off the excess and transfer the pancake to a serving plate. Repeat for the remaining batter. Churro pancakes are best served immediately.

Street Corn Chicken Lettuce Wraps

Street Corn Chicken Lettuce Wraps

Street Corn Chicken Lettuce Wraps

 

1.5 to 2 pounds chicken cooked

2 to 3 T.  olive oil

3 T.  lime juice

¼ tsp. salt

¼ tsp. Ground black pepper

¼ tsp. paprika

 

10 ounces steam fresh corn

1 T.  butter softened

2 T.  mayonnaise

½ tsp. paprika

¼ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

1 lime juice and zest of one lime

3 medium green onions sliced

 

8 whole Romaine lettuce or Bibb whole lettuce leaves

⅓ cup cotija cheese crumbled, or feta

¼ cup cilantro chopped

 

If I’m grilling the chicken, I leave the breast whole. If I’m cooking it on the stovetop, I cube it. Place chicken in a zip-top bag. Whisk together the oil, lime juice, chili powder, cumin, garlic, salt, and pepper, and pour over chicken. Turn the bag several times to coat the chicken. Refrigerate 30 minutes to 4 hours. Allow the chicken to sit on the countertop for 30 minutes before cooking. TO GRILL – Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. STOVETOP – Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don’t crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked.  For the corn: Cook the corn in the microwave according to package instructions. While it is heating, mix the butter, mayonnaise, paprika, salt, pepper, zest and juice of 1 lime, and garlic powder until well combined. Allow the corn to cool for a couple of minutes before stir it into the butter mixture. Refrigerate until you’re ready to build your wraps. Build your wrap: Take a whole lettuce leaf and add chicken, corn, and cheese. Serve warm or room temperature.