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.

One-Pan Beef Stir Fry with Noodles

One-Pan Beef Stir Fry with Noodles

One-Pan Beef Stir Fry with Noodles

 

1.5 pounds steak sliced 1/4 inch thick

1.5 tsp. cornstarch

1 tsp. salt

½ tsp. pepper

⅛ cup peanut oil

1 red onion cut into thin wedges

1 red pepper sliced into 1/4 inch strips

1 mead broccoli cut into florets

3 medium carrots sliced diagonal 1/4 inch thick

8 ounces mushroom sliced 1/4 inch thick

4 cloves garlic minced

1 T.  fresh ginger grated

4 scallions

2 bundles udon noodles optional

 

1/2 cup soy sauce

1/4 cup brown sugar

3 T.  rice vinegar

1/2 T.  fish sauce

1/2 T.  sesame oil

1/2 tsp. red pepper crushed

 

Once all the ingredients are prepared, toss the sliced beef in a large bowl with the cornstarch, salt, and pepper. Use tongs to ensure each piece is fully coated. Heat oil in a cast iron wok, braiser skillet, or Dutch Oven. Sear the meat on both sides and remove to a plate while cooking the vegetables. Add the heartier vegetables such as the carrots and peppers and sauté for about 5 minutes. Add the remaining vegetables (minus the green onions and sesame seeds) and sauté another five minutes. Whisk the sauce ingredients in a medium bowl to combine. Add the meat, cooked noodles if using, and sauce to the vegetable skillet. Cook and continue to toss for 5-10 minutes until all is coated and sauce has thickened. To cook the noodles in the finished stir fry, add 2 cups of water and the noodles, then cover with a lid for 10 minutes at a simmer. Or, cook the noodles in a separate pot nd drain off the excess starch and water. Top with green onions and sesame seeds for garnish.

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

 

6 (1 ½ lb | 680 g) chicken thighs bone in, skin on

1 pound (453 g) potatoes diced

1 tsp. sea salt

1 tsp. black pepper

1 T.  garlic clove

1 T.  crushed dried oregano

¼ cup (2.02 fluid oz | 60 ml) extra virgin oil

2 medium (7.05 oz | 200 g) red bell pepper cut in cubes

3 small red onion chopped

2 medium lemon

¼ cup (1.55 oz | 45 g) green olive

¼ cup (1.55 oz | 45 g) black olive

 

¼ cup (2.29 oz | 65 g) feta cheese crumbled

¼ cup fresh parsley chopped

 

Preheat the oven to 395 F. Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes.  Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes.  Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta. Roasted chicken thighs with bell peppers, olives, and garlic on a baking sheet. Garnish with parsley and serve.

One Pot Italian Sausage Orzo

One Pot Italian Sausage Orzo

One Pot Italian Sausage Orzo

 

1 pound Italian sausage spicy or mild

1 and ½ cup orzo

6 cups beef broth or 6 cups water & 2T beef consume

1 tsp. low sodium soy sauce

¾ cup white onion diced

3 cloves garlic clove

½ tsp. salt

½ tsp. black pepper

½ tsp. dried thyme

1 tsp. Italian seasoning

4 ounces cream cheese

 

You’ll need a large pot with a lid like a soup pot or Dutch oven. Over sausage and onions over medium-high heat, cook it for 5 minutes. Add garlic, salt, pepper, thyme, Italian seasoning, and orzo. Cook 2 minutes or until fragrant. Pour in the soy sauce and beef stock. Bring to a boil. Reduce heat to low and cover. Cook for 12 minutes or according to the instructions on your package of orzo. Remove the lid and test orzo for doneness. If it’s not done put the lid back on and allow it to cook 1 to 2 minutes longer. If it’s done add the cream cheese and stir until the cream cheese melts. Let it simmer 5 to 10 minutes. Serve and enjoy.

Lemon Curd Fluff Bars

Lemon Curd Fluff Bars

Lemon Curd Fluff Bars

 

12.7 -ounces lemon curd

8 -ounces cream cheese at room temperature

8 -ounces Cool Whip

1 and ½ cups vanilla wafers crushed

6 T.  butter melted

 

Spray a 9×9-inch baking pan or glass pan with non-stick spray or line with parchment paper. In a bowl, mix the crushed vanilla wafers and the melted butter. Press the mixture into your prepared pan. Refrigerate while you’re mixing the filling. With a hand mixer or stand mixer, beat the cream cheese until smooth. Add the lemon curd and mix until it’s well combined. Fold in the Whipped Cream (Cool Whip) carefully. Spoon the filling into your crust. Cover and refrigerate 1 hour before cutting and serving. Cover or store in an airtight container 4 days. The crust starts to get a little soggy after that.

Hawaiian Shoyu Hot Dogs Recipe

Hawaiian Shoyu Hot Dogs Recipe

Hawaiian Shoyu Hot Dogs Recipe

 

8 beef hot dogs

1 T.  vegetable oil

1/4 cup soy sauce

3 T.  (firmly-packed) brown sugar

Rice, cooked

 

Slice the hot dogs into 1/4-inch slices on the diagonal. In a medium-sized frying pan over medium-high heat, add oil and heat until warm.  Add the hot dogs and cook until they start to brown at the edges.  Next, add in the soy sauce and brown sugar; stir until sugar is dissolved.   Sauté the hot dogs in the sauce until the sauce starts to thicken and the hot dogs get a nice glazed look.  Remove from heat.  Serve the hot dogs over the cooked rice and drizzle a little of the sauce on top.

Salmon with Green Garlic Butter

Salmon with Green Garlic Butter

Salmon with Green Garlic Butter

 

.75 lb. salmon fillet, skin on one side

Olive oil spray

Salt and fresh-ground black pepper

2 tbsp. unsalted butter

1/4 cup green garlic, white and tender green parts finely chopped

1 tbsp. lemon juice

 

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

Pan-Fried Razor Clams

Pan-Fried Razor Clams

Pan-Fried Razor Clams

 

1 cup all-purpose flour

Coarse salt and freshly-ground pepper to taste

3 eggs, beaten

1 (3.25-ounce) package Panko (Japanese-style crumbs), approximately 2 1/4 cups

1 pound medium-size razor clams (fresh or frozen), cleaned*

1 cup vegetable oil

Lemon slices

Cocktail sauce

 

Place the flour in a pie pan and season with salt and pepper.  Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. Dry the clams thoroughly with a paper towel.  NOTE:  If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil. Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end.  NOTE: Be careful, as you want the clams to remain in one piece. Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs.  Place breaded clam on a rack or plate; repeat process with remaining clams.  Let clams stand for 20 to 30 minutes for the breading set up. While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat.  Add the butter.  Heat the oil (but not so hot as to smoke). When the oil is hot, use tongs or a spatula to carefully add the clams.  Do not crowd the clams.  Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side.  NOTE:  It is important not to overcook the clams or they will be tough. Allow the oil to heat back up in between each round of cooking your clams. Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate.  Repeat until all clams are cooked and serve as soon as possible while warm.  Serve Pan-Fried Razor Clams with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.

Senate Bean Soup

Senate Bean Soup

Senate Bean Soup

 

1 cup dried navy beans sorted, rinsed, and drained

3 quarts water

1 (1/4 to 1/2-pound) thick slice of ham or ham bone with meat

2 T.  butter

3 medium onions, finely chopped

4 stalks celery (including tops), finely chopped

3 cloves garlic, finely chopped

1 cup mashed potatoes, prepared

1 1/2 tsp. salt

1/2 tsp. white pepper

1/4 cup parsley leaves, fresh, finely chopped

 

Place beans in a large soup pot, cover with cold water, and let sit overnight.  Drain and rinse beans. A quick-soak method: cover dried beans with cold water; bring just to a boil.  Remove from heat; cover and let stand 1 to 2 hours.  Drain and rinse beans. In the same soup pot over medium-high heat, bring the 3 quarts of water to a boil.  Reduce heat to low; add beans and ham bone or ham.  Cover pot and let simmer 1 hour. In a large frying pan over medium-high heat, melt butter.  Add onions, celery, and garlic; saute until vegetables are soft.  Add vegetables and mashed potatoes to the cooked soup and let simmer an additional 1 hour or until beans are thoroughly cooked. Remove ham bone or ham piece.  Cut ham into small pieces, removing bone and fat; return to soup pot.  Add salt and white pepper. Serve in soup bowls and garnish with chopped parsley.

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

 

6 large eggs, lightly beaten

¼ cup whole milk

1 T.  butter

4 large butter croissants

4 T.  mayonnaise

4 tsp. dijon mustard

6 ounces ham or turkey, thinly sliced

6 slices cheddar cheese

 

In a medium bowl whisk together the eggs with whole milk. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside. Prepare the sandwiches. Slice each croissant in half. On one half spread one T.  mayonnaise and on the other half spread one tsp. mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese. To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted. To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer. To heat from frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively, preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

 

1 pound heirloom tomatoes (various sizes and colors if possible)

1 tsp. kosher salt (plus more for seasoning)

3 ounce grated sharp cheddar cheese

½ cup mayonnaise

1 T.  cider vinegar

2 scallions (white and light green parts finely chopped)

1 T.  chopped dill

2 tsp. brown sugar

1 tsp. mustard seeds

1 tsp. celery seeds

freshly cracked back pepper (as needed for seasoning)

1 (14-oz) package all-butter puff pastry *(thawed in the refrigerator if frozen)

dill sprigs (for serving, optional)

 

Cut the tomatoes into ⅓ to ½‑inch thick slices. Arrange tomatoes slices on a large, rimmed baking sheet lined with a thick layer of paper towels. Season with 1 tsp. salt and top with another layer of paper towels. Let the tomatoes stand at least 10 minutes so that the paper towels absorb the excess juices and the tomato liquid doesn’t seep out while baking and make the crust soggy. In a medium bowl stir together cheese, mayonnaise, cider vinegar, scallions, chopped dill, brown sugar, mustard seeds, celery seeds and season with a big pinch each of salt and black pepper. Set aside. On a lightly floured work surface using a lightly floured rolling pin, roll out the puff pastry to about a 10-by-15-inch rectangle that is about ¼‑inch thick. Lay the rolled puff pastry sheet on a parchment-lined rimmed baking sheet. Chill at least 20 minutes before proceeding.  Meanwhile, set the oven rack in the lowest position. If you have one place a pizza stone on the rack and preheat oven to 425°F. Once the pastry has chilled spread cheese mixture evenly over top, leaving a 3/4‑inch border. Discard the wet paper towels covering the tomatoes then pat the tomatoes dry with fresh paper towels. Lay the drained and dried sliced tomatoes in a slightly overlapping single layer on top of the cheese mixture, maintaining the border. Use the prettiest slices you may not need them all. Season with salt and pepper. Bake until crust is golden brown, 25 to 30 minutes; let cool at least 5 minutes before sliding the tart onto a serving plate. Top with dill sprigs (if using) before slicing. Serve warm or at room temperature.

Persimmon Jelly Tarts

Persimmon Jelly Tarts

Persimmon Jelly Tarts

 

Persimmon Jelly

3 Cups Diced Ripe Persimmons

2 Cups Water

½ Cup Sugar

1 T. Lemon Juice

⅛ – ¼ tsp. Ground Cinnamon, to preference

Tart Crust

2½ Cups Flour

1 tsp. Sugar

1 tsp. Salt

¾ Cup (1½ sticks) Chilled Unsalted Butter, cut into small cubes

¼ Cup Ice Water

1 Egg, well beaten, for egg wash

Raw Sugar, for sprinkling (granulated white sugar is fine)

 

Persimmon Jelly: In a large pot on medium-high heat, bring the persimmons & water to a boil. Turn down to medium-low, cover, & simmer until the persimmons are soft. Mash well with a potato masher & simmer a bit longer until the mixture is very soft & pulpy. Strain the mixture very well through a fine mesh strainer or flour sack/cheese cloth. You should have about 1¾ – 2 cups of liquid. Pour the liquid back into the pot & bring to a boil on medium-high. Stir in the sugar, lemon juice, & cinnamon. Cook until the mixture thickens & measures 220ºF on a candy thermometer, stirring occasionally so it doesn’t stick to the bottom of the pot, & to deter the liquid from bubbling over. Pour the liquid into a shallow, heat resistant dish to help it cool quicker while you work on the crust. Tart Crust: In a large bowl whisk the flour, sugar, & salt. Using your fingers, rub in the cubed butter until the mixture is crumbly. Drizzle in the water & cut it in with the side of a spoon until the mixture just comes together in a shaggy dough. Mound the dough together & then split in half. Wrap each half in a large sheet of plastic wrap, flattening into discs about ½-inch thick. Chill in the fridge for about 30 minutes. Pre-heat your oven to 375ºF. Line a large baking tray with parchment paper. Remove 1 of the doughs from the fridge & roll to about ⅛-inch thickness (it will be crumbly to begin with but will soften up). Using an overturned bowl that is about 5-inches in diameter or a 5-inch diameter circle template cut from card-stock, cut out 6 discs from the dough & lay on the tray, re-rolling the dough as needed. Building & Baking: Spoon about 1 T. of the persimmon jelly into the center of each dough circle & spread to within ½-inch of the edges. Fold 3 sides of each disc towards the center to create a triangle, overlapping the edges slightly & leaving a triangle opening in the center. Pinch the corners well to close. Brush the tarts lightly with the beaten egg & sprinkle with sugar. Bake on the middle oven rack for about 20-25 minutes, or until golden & the jelly center is bubbling. Remove to a cooling rack. Repeat the process with the rest of the dough & jelly. Store in an airtight container. Makes about 12 tarts.

Finnish Pancakes (Pannukakku)

Finnish Pancakes (Pannukakku)

Finnish Pancakes (Pannukakku)

 

1 cup full fat milk

4 eggs

1/2 tsp vanilla extract

1 1/2 tsp lemon zest

1 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp salt

1/4 cup white sugar

1/4 cup melted butter

3/4 cup blueberries fresh or frozen

1/4 cup maple syrup

Icing sugar and/or lemon zest for garnish

 

In a medium bowl, whisk very well the milk, eggs, vanilla, lemon zest, flour, baking powder, salt and sugar. Make sure there are no lumps. Set aside to rest for 30 min. Melt the butter and set aside. Measure 1/4 cup of blueberries and set aside. Place a 9 by 13 inch baking dish (or similar size) in your oven and preheat to 425° F. Add the remaining 1/2 cup of blueberries and maple syrup in a small sauce pan. Heat on low until the blueberries are warm. Mash them a bit with a fork. Set the sauce aside. Remove the baking dish from the oven and quickly pour in the melted butter. Brush butter up the sides of the dish and pour in the batter. Top with reserved blueberries and return to the oven as fast as you can. Bake for 20-25 minutes, or until set. If after 15 minutes the pancakes are already browned, cover loosely with tin foil. The pancakes with rise very high and be very puffy. When taken out of the oven, they will deflate. Top with lemon zest and/or icing sugar if desired. Serve the cut portions on plates and spoon the blueberry sauce on top.

Middle Eastern Steak and Potato Casserole

Middle Eastern Steak and Potato Casserole

Middle Eastern Steak and Potato Casserole

 

3 Roma tomatoes, thinly sliced.

2 pounds Yukon Gold potatoes, thinly sliced.

1 pound of flank steak, cut into 3 inch by half inch strips, against the grain.

1 1/2 tsp. salt and 1 tsp. pepper.

1 tsp. Allspice.

1 yellow onion, peeled and thinly sliced.

1/4 cup olive oil.

1/4 cup water.

Two to three T.  chopped flat leaf parsley.

 

Pre heat the oven to 375 degrees F. Spray a broiler proof two quart casserole with spray oil. Place the tomato slices on the bottom of the casserole, reserving enough for an even layer of tomatoes on the top of the casserole. Top the tomato slices with an even layer of half of the potato slices. Top the potato slices with all of the steak slices. Season with half of the salt, pepper and Allspice. Top the steak with all of the onion slices. Top the onions with an even layer of the rest of the potato slices. Arrange the tomato slices in a single layer on top. Drizzle with the olive oil and water, and sprinkle with the rest of the salt, pepper, and Allspice. Cover the dish with foil, and bake for one hour and 15 minutes. Remove the foil and place the dish under the broiler for about 2 to 5 minutes.  Sprinkle with the parsley, and serve.

No-Bake Minions Cookies

No-Bake Minions Cookies

No-Bake Minions Cookies

 

Pepperidge Farm Milano Cookies (any flavor)

Yellow candy melts

Blue candy melts

Black candy melts

Small candy eyes

Large candy eye

 

Line a baking sheet with parchment paper or wax paper. Melt the yellow candy melts according to the package instructions. Dip one flat side of each cookie into the candy melts then place it on the baking sheet. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the blue candy melts according to the package instructions. Dip the lower one-third of each cookie into the candy melts then return it to the baking sheet. Transfer a portion of the melted candy melts into a piping bag, snip off the tip and pipe the straps of the overalls. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the black candy melts according to the package instructions. Transfer the candy melts to a piping bag, snip off the tip and pipe a variation of mouths (smiling, frowning, scowling, etc.) onto the cookies above the overalls. Next, pipe a variation of hairstyles at the tops of the cookies, then pipe a line (below the hair) across each cookie and immediately place two small eyes or one large eye on each cookie. Refrigerate the cookies for 5 minutes until the candy melts have fully hardened then serve or use as a cupcake topper.

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

 

2 tbsp. olive oil

2 tbsp. green garlic, white and tender green parts finely chopped

Pea tendrils, about 4 cups roughly chopped (this was the amount in the bag from the farmers market)

Ground smoked sea salt

Fresh ground black pepper

Pinch of red pepper flakes

 

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

Quick & Easy Corn Fritters

Quick & Easy Corn Fritters

Quick & Easy Corn Fritters

 

3 cups corn kernels

1 cup all-purpose flour

1 T.  sugar

1 tsp. baking powder

2 large eggs, lightly beaten

3/4 cup heavy cream

Vegetable oil, for frying

Sliced scallions, for serving

Sour cream or garlic aioli, for serving

 

In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ tsp. salt and ¼ tsp. pepper. Stir in the eggs and heavy cream until the batter is well-combined. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-T.  mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed. Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

OAMC Pulled Pork

OAMC Pulled Pork

OAMC Pulled Pork

 

1 boneless pork shoulder, 6 to 7 pounds, cut into 2-inch pieces

1 large orange, cut into eighths

8 garlic cloves, crushed with the side of a knife

1 jalapeno chile, stemmed, halved lengthwise, and seeded

2 medium fresh bay leaves

4 small yellow onions, halved through the equator

5 quarts water

2 T. kosher salt

 

In a large stockpot or Dutch oven, combine the pork, orange, garlic, jalapeno, bay leaves, onions, and water and bring to a boil over medium-high heat. Skim off any foam from the surface and turn down the heat to a simmer. Cover and simmer for 2 hours, opening and stirring every 30 minutes. After 2 hours, pull one piece of pork out of the pot and check to see if it can be shredded by pressing it against the side of a bowl. If it’s not yet ready, re-cover the pot and continue to simmer the pork until it can be shredded, checking every 15 minutes. When the pork is ready, drain the contents of the pot through a fine-mesh strainer set over a large heatproof bowl or other vessel. Transfer the pork to a metal bowl. Discard the orange pieces, garlic, jalapeño halves, bay leaves, and onion halves. Return the liquid to the pot and place on the stove to reduce over high heat. While the liquid is reducing, use two forks to shred the pork. Once the liquid has reduced to about 4 cups (it will be thick and bubbly), remove from the heat and stir in the salt. Pour the liquid over the shredded pork and use a rubber spatula to fold the meat and liquid together until the liquid is fully incorporated. TO FREEZE: Let cool to room temperature. Divide into 1-pound portions and package in your preferred freezer-safe container (we suggest vacuum pouches or zip-top plastic bags). Label and date and freeze for up to 9 months. TO THAW: Use the pull and thaw method (see this page) or the cold water method (see this page). TO REHEAT: To use a microwave, use the defrost setting to thaw and reheat the pork slowly. If your microwave doesn’t have an auto-defrost setting, set the microwave on a medium-low setting (3 out of 10 on ours) and microwave in 4-minute increments, stirring after each increment. Make sure the container is microwave safe and vented.

 

Leftover Pulled Pork

 

Pork Carnitas

BBQ Pork Pizza

Pulled Pork Rice Bowl

Taco, Burrito, Quesadilla, Nachos

Soy-Ginger Pork with Noodles and Greens

Lemongrass Pulled Pork Banh Mi

Sticky Hoisin Pulled Pork and Slaw Burger

Hungarian Pulled Pork Soup

Pulled Pork Shepherd’s Pie

Sticky Pork Lettuce Wraps

Pulled Pork Migas

Pulled Pork Mac and Cheese

Chili

BBQ in a Blanket with Buttermilk Ranch

Pulled Pork Rigatoni

Shredded Pork Carnitas

Cuban Inspired Stewed Pork (Ropa Vieja)

Shredded Pork Sticky honey-Garlic Pork with White Rice

Pulled Pork Chili Verde

 

 

BBQ Pork Mac n Cheese Bake

 

1 cup uncooked white rice, rinsed

3 T. salted butter

4 1/2 cups shredded cooked pork

3 garlic cloves, minced

1/2 cup chicken broth

1/3 cup honey

2 T. chili garlic sauce

2 T. soy sauce

1 tsp. toasted sesame oil

1/2 tsp. red pepper flakes, for garnish

 

Cook the rice according to the package instructions. In a large skillet, melt 2 T. of the butter over medium-high heat. Add the shredded pork and press it into an even layer. Cook, undisturbed, for 4 to 5 minutes, until it starts to crisp on the bottom, then flip and cook for 4 to 5 minutes on the second side. Transfer the pork to a bowl and set aside In the same skillet, melt the remaining 1 table-spoon butter. Add the garlic and cook, stirring, for 2 to 3 minutes, until fragrant. Add the broth, honey, chili garlic sauce, soy sauce, and sesame oil and whisk to combine. Bring to a simmer, then cook for about 5 minutes, until the sauce has reduced slightly. Return the pork to the pan and toss to combine with the sauce.  Serve the pork over the rice, garnished with the red pepper flakes.

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

 

1 1/2 cups heavy whipping cream, cold

1/4 cup confectioners’ sugar

1 T.  vanilla extract

15 ice cream sandwiches

1 1/2 cups raspberries

Chocolate chips, for garnishing

 

Line a 9×5-inch loaf pan with plastic wrap so that it hangs over on all sides. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar and vanilla extract on medium-high speed until stiff peaks form. (Alternately, use a handheld beater.) Unwrap the ice cream sandwiches and arrange them in a single layer on the bottom of the loaf pan, trimming them as needed to fit the shape of the pan. Top the ice cream sandwiches with a third of the whipped cream then add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top then another layer of ice cream sandwiches followed up the final third of whipped cream. Cover the pan securely with plastic wrap and freeze the cake for a minimum of 2 hours or until it is firm. When ready to serve, use the plastic wrap overhangs to lift the cake out of the pan. Top it with the raspberries and chocolate chips then slice and serve immediately.

Lil’ Smokies Pigs in a Blanket

Lil’ Smokies Pigs in a Blanket

Lil’ Smokies Pigs in a Blanket

 

1 package Lil’ Smokies sausages

1 sheet frozen pizza dough, thawed

1 egg, beaten (for egg wash)

1–2 tablespoons sesame seeds

Optional dipping sauces: spicy mustard, marinara, ranch, BBQ

 

Preheat the oven to 400.  Roll out the pizza dough into a rectangle. Using a pizza cutter or sharp knife, cut the dough into long strips about 2 inches wide. Wrap the Lil’ Smokies — Place one Lil’ Smokie near the top edge of each dough strip. Roll downward, wrapping the dough around the sausage.  Leave a little sausage sticking out on each end.  Transfer the wrapped Smokies to a parchment‑lined baking sheet. Brush each one lightly with the egg wash. Sprinkle generously with sesame seeds.  Bake for 10–12 minutes, or until the dough is golden brown. If the dough browns before the sausages are heated through, loosely tent with foil and continue baking until done. Serve warm with your favorite dipping sauces like spicy mustard, marinara, or BBQ.

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Garlic Alfredo Chicken

Garlic Alfredo Chicken

Garlic Alfredo Chicken

 

5 to 6 chicken breasts

¼ cup vegetable oil

1 cup cooked and crumbled bacon

½ cup butter

2 garlic cloves, minced

2 cups heavy cream

¼ tsp. white pepper

¼ tsp. salt

1½ cups grated Parmesan cheese

parsley to garnish

 

Pound the chicken until it is fairly flat and there are not any thicker portions. Salt and pepper the chicken. Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check to make sure it is cooked through completely. Remove chicken from skillet. Wipe skillet to remove any residue. Melt butter over medium heat. Add garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 6 minutes. Remove from heat and slowly add cheese. Return to stove on low and add bacon and cook for 2 to 3 minutes, stirring constantly. Add chicken back in and serve. Sprinkle with Parmesan Cheese and parsley

Smoky Corn with Green Garlic Butter

Smoky Corn with Green Garlic Butter

Smoky Corn with Green Garlic Butter

1. T. green garlic butter
1 cup corn kernels, fresh or frozen
1/2 tsp. smoked paprika

Heat a medium frying pan over medium heat. Add 1 T. green garlic butter. Add corn and smoked paprika and sauté until corn is cooked through, about 2-3 minutes.

To make the green garlic butter, heat a small frying pan over medium heat. Add 2 T. butter and green garlic (1/4 cup green garlic, white and tender green parts finely chopped) and sauté a couple minutes until soft but not brown, reducing heat if needed to prevent burning. Add 1 T. lemon juice and season with salt and pepper (makes about 1/4 cup).

Corn Pancake with Blackberry Sauce

Corn Pancake with Blackberry Sauce

Corn Pancake with Blackberry Sauce

 

4 T. unsalted butter

1/2 cup flour

1/4 cup fine cornmeal

5 eggs

1/3 cup whole milk

2 T. honey

1/8 tsp. salt

1/2 tsp. fresh-ground black pepper

Corn kernels from 2 ears of corn (about 1 cup)

2 cups blackberries

3 T. sugar

 

Preheat oven to 425 F. Add butter to a 2-quart gratin or casserole dish and bake until butter melts and starts to bubble, about 7 minutes. Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together the eggs and milk. Pour into the bowl with the dry ingredients and stir to combine. Whisk in the honey, salt and pepper. Stir in the corn kernels. Remove the dish from the oven and add the pancake batter. Bake until the pancake is well browned around the edges, puffed up and golden on top, about 20-30 minutes. While the pancake bakes, make the blackberry sauce. Heat a medium saucepan over medium heat with the blackberries and sugar. Lower heat a bit and simmer ingredients until the blackberries have broken down into a syrupy sauce. Serve the pancake in wedges topped with blackberry sauce.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Creamy Bacon Chicken

Creamy Bacon Chicken

Creamy Bacon Chicken

 

6 slices thick-cut bacon, chopped

2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)

1 tsp. salt

½ tsp. black pepper

½ tsp. garlic powder

½ tsp. onion powder

¼ cup all-purpose flour

1 T.  olive oil

2 T.  butter

1 small onion, diced

3 cloves garlic, minced

¾ cup chicken broth

1 cup heavy cream

1 T.  fresh thyme, minced

salt and pepper, to taste

Grated parmesan cheese, for serving

 

Add the chopped bacon to a large skillet or Dutch oven set over medium-high heat. Once the bacon is sizzling, reduce the heat to medium-low and cover with a lid. Cook, stirring occasionally until the bacon pieces are golden and release their grease. Remove the lid and continue cooking until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels and set aside. Reserve 2 T.  of bacon grease in the pan, save the rest for later use. Meanwhile, in a small bowl combine the salt, black pepper, garlic powder, and onion powder. Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets. Season both sides of the chicken with the seasoning mixture and transfer the chicken to a large ziplock bag filled with all-purpose flour. Dredge the chicken in the flour until completely covered in flour. Set the pan or skillet with the reserved bacon grease over medium-high heat. Gently shake off any excess flour from the chicken and add the chicken to the skillet. Sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set them aside. In the same skillet set over medium heat add the olive oil, butter, and diced onion. Cook, stirring occasionally until the onion is softened. Mix in the minced garlic and cook for an additional minute, or until fragrant. Stir in the chicken broth and bring to a low boil. Reduce heat to medium-low and stir in the heavy cream, fresh thyme, and bacon. Do not boil the cream sauce. Return the chicken back to the pan. Cover and continue to cook until the chicken reaches an internal temperature of 165°F. Season with additional salt and black pepper, to taste. Serve with freshly grated parmesan cheese, if desired.

DIY Shake and Bake

DIY Shake and Bake

DIY Shake and Bake

 

1 cup breadcrumbs, regular or panko

1 T.  cornstarch

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried parsley

1 tsp. salt

½ tsp. black pepper