Broiled Balsamic Tomatoes with Spinach & Mozzarella

Broiled Balsamic Tomatoes with Spinach & Mozzarella

a911fc92bb6f814555585b412604bc7f2 Good Quality Tomatoes
Balsamic Vinegar
EVOO
Spinach
Garlic
Salt & Pepper
Mozzarella

Cut tomatoes in half, sprinkle balsamic vinegar over the cut sides. Place in Ziploc bag, add a little extra vinegar and set aside. Marinate tomatoes in balsamic vinegar for 30 minutes. While marinating, mince garlic. Heat a small amount of EVOO over medium heat and add the garlic, stirring constantly. Add in spinach, toss to coat, cover and remove from heat to allow spinach to wilt. Remove tomatoes from bag and lay on a baking sheet; season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.

Chinese Barbecue Ribs (Char Sui)

Chinese Barbecue Ribs (Char Sui)

6358d074a5e845ce4d49c85d3eeb1c8bRibs: 2 slabs of baby back ribs, cut into individual bones
or
Pork: 4 pounds pork loin cut into strips across the grain, about 1″ wide, 2″ tall

1/2 cup hoisin sauce
1/2 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce such as Tabasco
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1 tablespoon five spice powder
1 teaspoon red food coloring

About the ribs. Many Chinese restaurants use spareribs that are chopped into 3-4″ riblets with a cleaver. If you want, your butcher can make you riblets with her band saw. If not, you can do them whole. I like baby backs for this recipe because they are meatier on top of the bone.

About the Chinese ingredients. There are no substitutes for hoisin sauce, five spice powder, or sesame oil. They are responsible for most of what we think of as the flavor of Chinese food in the US. Five spice powder is easy to make at home (click the link above for my recipe), but the others are not easily made. Click on the links for more info on these ingredients. If you have trouble finding them in your grocery store, try Amazon.com.

About the hot sauce. If you have an Asian-style chili sauce you can use it, but any old hot sauce will work fine in this marinade since it provides more heat than flavor. The recipe above produces mild heat. Add more if you love pain.

About the food coloring. Food coloring is necessary for the authentic color. I am told by readers that you can substitute beet root powder for the red food coloring or fermented bean red curd, but I’ve never tried them. There is very little used in this recipe and most is discarded with the unused marinade. There are natural food colorings made from achiote and its seeds annato, or cochineal (a.k.a. carmine), an insect. If you want to leave it out, the food will still be great, but it won’t have the traditional festive color.

Optional. After about 2 1/2 hours, paint the meat with a glaze of honey and roast an additional 30 minutes. Then garnish with sesame seeds or chopped chives or chopped green onions.

Mix the marinade thoroughly in a bowl. Don’t skip the booze. It helps penetrate, and even if you’re a teetotaler, don’t worry, there isn’t any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, use apple juice or water, but booze is better. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish. Marinate the meat for at least 1 hour in a metal bowl or zipper bags. Overnight is better. Discard the used marinade. It is contaminated with meat juice. Don’t marinate in a plastic bowl. The coloring might stain it. As much as I am a fan of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your grill or oven to about 225°F. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan of water with a rack on top of it under the meat. Indoors, this is important or drippings will burn in the pan. Roast ribs for about 3 hours without wood (I think it is cleaner and brighter sans lumber), loin strips for about 1 1/2 hours.

Pan Roasted Halibut with Soy-Lemon Sauce

Pan Roasted Halibut with Soy-Lemon Sauce

4 6-ounce center-cut halibut fillets, skin offhalibut
2 large minced shallots
1 pint cherry tomatoes, halved
2 T. white wine
2 T. soy sauce
1/3 C. chopped preserved lemons
1/4 C. chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook

Pre-heat oven to 400 degrees. In a large sauté pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.

Red Onion, Parsley, and Preserved Lemon Salad

Red Onion, Parsley, and Preserved Lemon Salad

3 C. thinly sliced red onions
1/2 C. coarsely fresh flat-leafed parsley leaves
2 T. olive oil
Peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 C. preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 tsp. ground coriander
A pinch cayenne, or to taste
Coarse salt to taste

In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.

Almond Crusted Chicken Breasts stuffed with Cherries

Almond Crusted Chicken Breasts stuffed with Cherries

8 (6 ounce) boneless skinless chicken breast halves
1/4 cup dried apricots
3/4 cup dried cherries
2 eggs
1/4 cup flour
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 1/2 cups whipping cream
1 cup tawny port
1 1/2 tablespoons chopped shallots
1/2 cup finely chopped whole blanched almonds or slivered almonds
2 tablespoons unsalted butter
1/2 cup dry breadcrumbs

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chicken breasts. Spoon about 2 tablespoons fruit onto center of each chicken piece. Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees. In 12-inch skillet heat butter and oil over medium heat. Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side. Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear. Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat. At the same time, in another saucepan, reduce the cream by half. Strain the port mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally. Remove skewers and place chicken on sauce. Garnish with mint sprigs, if desired.

Tomato, Onion, and Roasted Lemon Salad

Tomato, Onion, and Roasted Lemon Salad

1tomato-onion-and-roasted-lemon-salad-940x560 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
½ teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh mint leaves, torn if large
¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool. Whisk pomegranate molasses, allspice, and remaining 1 T. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Lemon Parmesan Pork Chops

Lemon Parmesan Pork Chops

9a283e71a95127aaaddc855f22fcd9402 large eggs
1 cup panko bread crumbs
¾ cups grated Parmesan cheese
Zest of 1 lemon
4-6 boneless thin cut pork loin chops
Salt and freshly ground black pepper
6 T. olive oil
Lemon wedges for serving (optional)

Whisk the eggs in a pie plate to blend. Place bread crumbs in another pie plate. Place the cheese and lemon zest in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with cheese and lemon mixture, patting to adhere. Dip the chops into the eggs, then coat completely with the panko bread crumbs, patting to adhere. Heat up 3-6 tablespoons of olive oil in a large skillet over medium heat. Add pork chops and cook about 6 minutes on each side, or until nice and golden brown and the temperature reaches 150 degrees in the center of the meat. *Optional-Serve with lemon wedges. Squeeze lemon juice over top of chops and enjoy!

Moroccan Chicken with Lemon and Olives Recipe

Moroccan Chicken with Lemon and Olives Recipe

2 tsp. paprikamc
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. freshly ground pepper
2 T. olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
1 C. green olives, pitted
1/2 C. water
1/2 C. raisins
1/4 C. chopped fresh cilantro
1/4 C. chopped fresh flat-leaf parsley

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 C. water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.

Pan Poached Alaskan Salmon Picatta

Pan Poached Alaskan Salmon Picatta

½ cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary
1 T. butter
1 T. capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately ¼ cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired.

Tootsie Rolls

Tootsie Rolls

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

Baked Oven Fries

Baked Oven Fries

3 r2a6cb18786958142a7bbea9b8f79e5a4usset potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 T. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475Ëš F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Preserved Lemon Hummus

Preserved Lemon Hummus

Goodie-Godmother-Preserved-Lemon-Hummus1 preserved lemon, rinsed under cold water, pulp and rind roughly chopped
1/2 C. sesame tahini
2 T. miso paste
2 cloves garlic, peeled
1/4 tsp. cayenne pepper
4 T. olive oil
1 16-ounce can chickpeas (keep the liquid)

Combine the lemon, tahini, miso, garlic, cayenne, olive oil, chickpeas, and 4 T. of chickpea liquid in a blender or food processor. Blend until smooth. Add more chickpea liquid if necessary to get to a good, silky consistency. I predict you will taste this to see that it is the right consistency, and then you will eat most of it out of the blender. This is that kind of hummus.

Easy Roasted Shrimp with Green Goddess Dip

Easy Roasted Shrimp with Green Goddess Dip

untitled1 pound large raw shrimp (12-15 count ideal, 16-20 count okay), peeled and deveined with tail on
1 tablespoon olive oil
salt and pepper, to taste

1/2 cup mayonnaise
4 scallions, trimmed and roughly chopped (use white and green)
1/2 cup fresh basil leaves (about 12 to 15 large leaves)
2 tablespoons lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon garlic powder
1/2 cup plain Greek yogurt (I use 0% fat; sour cream including lite versions may be substituted)

Shrimp – Preheat oven to 400F. Place shrimp on a baking sheet (I line with foil for easy cleanup), drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Bake for about 7 to 10 minutes, or until just pink, firm, and cooked through; don’t overbake. Baking time will vary based on size of shrimp. While shrimp are baking, make the dip. Dip – To the canister of a food processor, add the mayo, scallions, basil, lemon juice, salt, pepper, garlic, and blend on high speed until combined, about 1 minute. Add the Greek yogurt and blend until combined. Taste, check for seasoning balance, and make any necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. Dip will keep airtight in the fridge for up to 1 week (make a double-batch and use as a veggie dip or salad dressing). Shrimp are best warm and fresh but will keep airtight in the fridge for up to 3 days.

Preserved Lemon Kale Caesar

Preserved Lemon Kale Caesar

a4118d6e194763119b26581aa9812abd4 ounces (about 1/4 loaf) any seeded sourdough bread
2 T. olive oil
1/2 tsp. salt
1 large bunch lacinato kale, washed and dried, removed from the stalks, and torn into 2-inch pieces
1 T. red wine vinegar
The flesh of 1 preserved lemon, rinsed under cold water (peel right off of the peel and remove the seeds)
The rind of 1/2 preserved lemon, roughly chopped
2 garlic cloves, peeled
1 tsp. honey
Fresh-ground black pepper
1/3 C. olive oil
1 egg yolk
1/2 C. grated Parmesan cheese

Make the croutons: Preheat the oven to 350 degrees. Tear the bread into rough, bite-size pieces and toss with the olive oil and salt. Spread on a baking sheet, and bake for 12 to 15 minutes, stirring occasionally. Set aside to cool. Make the dressing: Combine the vinegar, preserved lemon flesh, garlic, honey, and pepper in a blender. Blend until well combined. Then, with the motor running on low speed, slowly add the olive oil through the whole in the lid of the blender. Stop the motor and add the egg yolk. Blend for a few seconds. Pour 3/4 of the dressing over the kale and toss well. Taste, and add more dressing if you think it needs it. Sprinkle the Parmesan, chopped lemon rind, and croutons over top of the salad and toss again.

No-Bake Double Chocolate Peanut Butter Granola Bars

No-Bake Double Chocolate Peanut Butter Granola Bars

chocpbgranolabars-72/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
Heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob’s, or similar; don’t use whole-rolled oats, pulse/grind briefly if that’s what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided

Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine. Return bowl to micro and heat for 1 more minute on high power, and stir to combine. Add vanilla, cocoa, optional salt, and whisk to combine. Add oats and stir to combine. Add 1 cup rice cereal and gently stir to combine so cereal doesn’t become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they’re set up. However, if your mixture seems extremely thick or dry, and doesn’t quite need the entire second cup or cereal, refrain from adding it all. Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips. Turn mixture out into prepared pan and pack it down firmly with a spatula or hands. Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula. Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up. Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months.

Crescent Topped Cheeseburger Casserole

Crescent Topped Cheeseburger Casserole

0df33074-9d41-4489-956e-c1de3c5eef0b1 lb lean (at least 80%) ground beef
1/4 C. chopped onion
1/4 C. chopped dill pickles
1/2 C. water
1/2 C. ketchup
1 T. yellow mustard
1/8 tsp. pepper
1 1/2 C. shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
1 T. sesame seed

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper. Spoon beef mixture into 11×7-inch (2-quart) glass baking dish. Sprinkle with cheese. Unroll dough; press into 12×8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed. Bake 25 to 30 minutes or until deep golden brown.

Bacon Curls

Bacon Curls

bcurls

Take strips of bacon and wrap around either rolled up tin foil or wooden dowels. Cook bacon in an oven until cooked thoroughly and let cool on a paper towel-lined plate. Remove the foil or dowels carefully and serve as a fancy addition to your breakfast plate!

Onion Pull Apart Rolls

Onion Pull Apart Rolls

2bf99d5da9bac485c4532236c918a518e Tablespoons water
1/2 cup dehydrated onion or dried minced onion
3 cups bread flour
2 1/3 teaspoons salt
1/4 cup sugar
3 teaspoons instant yeast
1 cup whole milk plus 1 to 2 Tablespoons if needed
3/4 cup softened butter, divided

Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened. Combine bread flour, salt, granulated sugar, and the instant yeast in an electric mixer with dough hook attachment. Mix on low speed for 30 seconds. Add milk, and 1/4 cup of butter. Mix on low speed for 2 minutes until all ingredients are moistened. Add half of the onions and 1 to 2 tablespoons of milk if needed. Increase speed to medium-low and mix until dough forms. Cover bowl with a dry towel dusted with flour and allow the dough to rest for 5 minutes. On a floured surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough. Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out. Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes. Place dough back on floured surface and fold in half in the opposite direction as before. Roll back into a 12 by 9 inch rectangle. Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle. Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours. Preheat oven to 350 F; grease a metal 12-muffin pan. Remove dough from refrigerator and cut into thirds lengthwise. Cut each strip into fourths. Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up. Sprinkle the remaining onion over the rolls. Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly. Bake for 15 to 20 minutes or until goldenbrown. Serve warm with butter.

Spicy Potato Tagine with Preserved Lemon and Olives

Spicy Potato Tagine with Preserved Lemon and Olives

tagine2 pounds red potatoes
1 small onion, grated and squeezed dry, plus 1 medium onion, thinly sliced
3 T. extra virgin olive oil
1/3 C. grated tomato (discard skin)
1/4 tsp. ground ginger
1/4 tsp. hot Hungarian paprika
Pinch of ground cumin
1 tsp. crushed garlic
1 bay leaf
1/4 fresh lemon
2 T. chopped flat-leaf parsley
2 T. chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

Peel the potatoes and thickly slice into a bowl of cold water. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 C. hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon. To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard. Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don’t put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that’s placed over the burner) to distribute heat evenly.

Zesty Italian Crescent Casserole

Zesty Italian Crescent Casserole

dea859a0-23ef-4fbf-84eb-bd3e46dcc1f91 lb. lean ground beef
1/4 C. chopped onion
1 C. tomato pasta sauce
6 oz. (1 1/2 C.) shredded mozzarella or Monterey Jack cheese
1/2 C. sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 C. grated Parmesan cheese
2 T. butter or margarine, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Birds Nest Egg Cups

Birds Nest Egg Cups

1 24 bnecoz. bag of shredded hash browns
2 tsp. salt
1 tsp. pepper
2 T. oil (I use olive oil)
1/3 C. shredded cheddar
Bacon bits or 8-10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 C. shredded cheese.  Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cup. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups.

Crispy Edamame

Crispy Edamame

1edamame (12 oz.) package frozen shelled edamame (green soybeans)
1 T. olive oil
1/4 C. grated parmesan cheese
Salt & pepper to taste.

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Spinach and Cheese Strata

Spinach and Cheese Strata

strata3 T. unsalted butter
1½ C. onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 C. cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 C.)
2 oz. finely grated Parmesan (about 2/3 C.)
9 large eggs
2¾ C. milk

Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sauté until soft, about 5 minutes. Add ½ tsp. of the salt, ¼ tsp. of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ tsp. of the salt and ¼ tsp. of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350˚ F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

8176488372_e477eaa366For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese

4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Pancake Apple Rings

Pancake Apple Rings

applepancakeApple cider
Lemon juice and zest
Cinnamon
1 C. Bisquick Baking Mix
1 Egg
1/2 C. Milk
1 Tsp. Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples, pared and cored

To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half. Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated. Grease griddle. Core and cut apples crosswise in 1/8-inch slices. Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.

Bread Dipping Spices

Bread Dipping Spices

Bread Dipping Sauce1 T. chopped Italian flat leaf parsley
1 T. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1 T. fresh Basil
1/8 tsp. dried rosemary (or 1/2 tsp. fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice

Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice. In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 T. extra virgin olive oil over top of the spice mixture. Serve with French bread for dipping.

Rhubarb Lemonade

Rhubarb Lemonade

6rl lemons
2 stalk rhubarb, cut into 1-inch pieces
1 C. sugar
4 C. water

Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 C. Combine rhubarb, lemon zest, sugar and 2 C. water in saucepan. Bring to a boil, stirring, until sugar is dissolved and rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour mixture into pitcher. Add remaining 2 C. water. Pour over ice and garnish with lemon slices.

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

48048ba3bdb8e7df815b1c126fdaea8a1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 cups granulated sugar
1 cup unsalted butter, softened
1 T. lemon zest
4 large eggs
2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 cup + 2 T. milk
1/4 cup + 2 T. sour cream
2 T. fresh lemon juice
2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well

Cream Cheese Frosting
12 oz. cream cheese, softened (1 1/2 pkg.)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp. lemon extract*
3 cups powdered sugar
Blueberries and lemon slices, for garnish (optional)
Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don’t have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 T. of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 27 minutes. Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.

Cream Cheese Frosting: In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake). *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!

Cook All Night BBQ Beef Brisket

Cook All Night BBQ Beef Brisket

3312047940_f8c11fabd5_m4-5 lb. Beef brisket
Garlic powder
Salt and pepper

Preheat oven to 225. Sprinkle garlic powder, salt and pepper all over the brisket and put in baking dish. Bake for 12 hours. When serving, you can slice meat and serve with your favorite BBQ sides, or put the meat in the below BBQ sauce and serve as a sandwich (toasted roll, raw sliced onion, pickles).

Ancho Barbecue Sauce

3 dried ancho chiles, stemmed and seeded
1 T. olive oil
2 C. diced onion
7 cloves garlic, minced
1 C. ketchup
1/2 C. Worcestershire sauce
1/3 C. packed brown sugar
1/4 C. cider vinegar
1/4 C. lemon juice
1-1/2 T. mustard
2 tsp. salt, or to taste

Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30 to 40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and puree. (I skipped that step) Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving.

Cheesy Zucchini Bites

Cheesy Zucchini Bites

3eaa73c0970531b57acc0244dbcaa8f63 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquickâ„¢ mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Caribbean Chicken Chili

Caribbean Chicken Chili

1 medium-size sweet onion
1 tablespoon olive oil
2 cups cubed cooked chicken
1 teaspoon jerk seasoning
2 (15-ounce) cans beans, with liquid
1 chicken-flavored bouillon cube
Dash hot red pepper sauce

Slice onions; you’ll need 1 cup. Place oil in a 4-quart saucepan over medium heat. Add sliced onion and cook, stirring with a wooden spoon until soft, 3 minutes. Add chicken and jerk seasoning and cook, stirring until chicken is coated with seasoning, 1 minute longer. Remove pan from heat and stir in beans with their liquid and bouillon cube and hot red pepper sauce. Fill one of the bean cans with water, add water to the pan and stir. Place pan over high heat until liquid comes to a boil and bouillon cube dissolves. Reduce heat to low, cover pan and let chili simmer 10 minutes. (OLD)

Cheesy Cauliflower Tots

Cheesy Cauliflower Tots

tots1 medium head of cauliflower
2 T. heavy cream
2 T. butter
1/3 C. shredded sharp cheddar
4 egg whites
Salt & pepper to taste
Oil for frying

Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a sauté pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

How to Make Dog Bread

How to Make Dog Bread

Dog Breads

Make the dough from your favorite bread recipe, using a bread maker. Select DOUGH mode. When it’s done, push all the air out of the dough with your hands.  Divide it into 10 (if you make the dough with about 250g flour) and roll each into a ball. Cover with wet paper towels and rest for 15 minutes. Make each into an oval shape.  Cut with a knife to make the ears of the dogs, and let the dough rise until about double in size.  After the rise, make eyes and noses with black beans.  Bake for about 10 minutes at 400F.

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

d947aa6ed17451ae474729f6f581db862 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 T. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 T. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Grilled Chicken with Cherries, Shallots, and Arugula

Grilled Chicken with Cherries, Shallots, and Arugula

161877a312bdb87053e7761100793b329 small shallot, halved lengthwise and thinly sliced
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound (2 halves) boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
8 ounces (2 cups) sweet cherries, pitted and halved
1 cup baby arugula

Combine shallot, vinegar, and 1 tablespoon oil and set aside. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

15 Ways to Doctor a Deli Potato Salad

15 Ways to Doctor a Deli Potato Salad

1. Add pitted kalamata olives that have been cut in half and 1 tablespoon of fresh oregano.
2. Fold in chopped cucumber and plenty of chopped fresh dill.
3. Stir in several slices of smoked salmon that have been cut into slivers.
4. Sprinkle crumbled cooked bacon on top of the salad.
5. Fold in more finely chopped celery for extra crunch.
6. Add a teaspoon of curry powder and some chopped scallions and shredded carrots. Sprinkle with fresh parsley.

Taco Potato Salad
Taco Potato Salad

7. Stir in diced pimiento peppers and a handful of shredded sharp Cheddar cheese.
8. Sprinkle crumbled blue cheese and cracked black pepper on top.
9. Top each serving with a dollop of caviar and a dusting of minced chives.
10. Season the salad with a teaspoon of ground cumin and add a tablespoon of canned or fresh chopped chile.
11. Fold a tablespoon of prepared horse-radish into a pound of potato salad. Surround the salad with peppery watercress.
12. Add ¼ cup of chopped fresh parsley and a tablespoon of chopped tarragon.
13. Make an American-style salade nicoise by serving steamed green beans, chunks of tuna, and black olives alongside the potato salad.
14. Create a Greek-influenced salad by placing the potato salad in the bottom of a salad bowl and covering it with shredded iceberg lettuce, cucumber slices, bell pepper rings, tomatoes, kalamata olives, and feta cheese.
15. Squeeze the juice of a lemon over the potato salad, the sprinkle with black pepper.

16. Fold in sliced black olives, diced scallions, and season with chile powder.

Easy Salt & Vinegar Roasted Chickpeas

Easy Salt & Vinegar Roasted Chickpeas

7db85214d8795eef876b11210c3d862c

1.5-2 cups cooked chickpeas (one 15-oz can), drained and rinsed
2.5-4 cups white vinegar
1/2-1 tsp fine grain sea salt, to taste
2 tsp extra virgin olive oil

Line a baking sheet with tin foil or parchment paper. Add chickpeas into pot and cover with vinegar. Add a dash of sea salt. Open a window and turn on range hood fan to air out the soon-to-be potent vinegar smell. Bring to a boil and then remove from heat. Let sit in pot for 15-20 minutes, uncovered. Preheat oven to 400F. Carefully drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 25-35 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Enjoy as a high protein snack or as a side to a lunch or dinner. Cool on pan for 5 minutes. They will crisp up as they cool.

Salted Caramel Dulce de Leche Cheesecake Bars

Salted Caramel Dulce de Leche Cheesecake Bars

salted2 1/4 C. graham cracker crumbs (from about 17 whole graham crackers)

2 T. sugar
1/4 tsp. ground cinnamon
10 T. butter, melted

3 8-oz. packages cream cheese, room temperature
1 C. sugar
3 large eggs
1/2 C. dulce de leche
2 tsp. vanilla extract

2/3 C. dulce de leche
2-3 T. heavy whipping cream

10 caramel chews
Fleur de sel

Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed – about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely. Once the cheesecake bar is cooled, pour 2/3 C. dulce de leche sauce and a the 3 T. of whipping cream in a glass measuring C.. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chill until ready to serve. Lastly – (and this is the best part!) when you’re ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel.

Red Wine Beef Stew

Red Wine Beef Stew

1 pkg. bebeef-stew-sl-1867540-xef stew meat
4 T. flour
1 3/4 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 T. veg. oil
1 cup dry red wine
2 (14 1/2 oz.) cans beef broth
1/2 tsp. dried thyme
1 bay leaf
1 turnip
1 8 oz. pkg. mushrooms
1 pkg. baby carrots

Use a heavy bottomed Dutch Oven to cook the stew in, start by dredging the stew meat in flour mixed with the salt, paprika, and pepper then brown the meat in veg. oil in small batches until well browned. As each batch gets done set meat aside. When done browning beef add the wine, broth, thyme, and bay leaf to the Dutch oven and stir well while bringing to a boil lower heat add beef to pot and simmer on low heat for 1 hour after an hour add carrots, peeled and cubed turnip roots, and mushrooms. Cook for another hour to hour 1/2, remove bay leaf and serve.

Italian Layer Bake

Italian Layer Bake

ibake1 (8-oz.) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 lb.)
8 slices deli ham (about 1/2 lb.)
12 slices deli hard salami (about 1/2 lb.)
8 slices Swiss cheese (about 1/2 lb.)
1 (12-oz.) jar roasted peppers, drained
4 eggs, beaten

Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.