Homemade Flour Tortillas

Homemade Flour Tortillas

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2 cups bread flour
1 tsp baking powder
1 tsp salt
1/4 cup vegetable shortening or lard
3/4 cup hot (115-130 degrees) water- I just let the tap get as hot as it can.

Combine all ingredients in a large bowl or the bowl of a heavy-duty stand mixer. Mix by hand or on low speed until the dough comes together. Knead by hand or with the dough hook on low to medium speed until smooth, 4-6 minutes.
Divide the dough into 8 pieces and roll them into balls. Cover and let rest for 20 minutes.
Roll out each ball of dough into a 6-8 inch round about 1/8 inch thick. If the dough is resistant, move to the next piece and return later to finish rolling. Heat a large cast-iron or nonstick skillet over medium heat. Slide the tortillas into the skillet one by one, cooking until brown spots appear, about 30 seconds on the first side, 15 seconds once flipped. Cover the cooked tortillas to keep warm while you cook the rest. Serve warm.

Stove Top Meat Loaf in Tomato Gravy

Stove Top Meat Loaf in Tomato Gravy

IMG_37251 lb. hamburger
1 med. chopped onion
1 cup (more or less) crushed cracker crumbs, or bread crumbs
1/4 cup Bell pepper
1 egg
1/4 cup catsup
Salt and pepper to taste

Mix all the above. If too dry to stick together, add a little milk. Divide meat mixture. Pat into two small loaves. Carefully roll or sprinkle flour on all sides. In a deep fry pan, lightly brown loaves, one at a time in about 1 inch hot oil. Using a large spatula, carefully remove from the pan onto a platter. Brown about 3 heaping tablespoons flour in the pan drippings. Now stir in a pint of stewed tomatoes, add water as needed to make a smooth gravy, and season with salt and pepper. Gently place the meat loaves into the tomato gravy, cover pan and cook on a low heat for about 30 to 45 minutes. Serve with creamed potatoes or cooked rice. This will be one of the most moist meat loaves you’ve ever put into your mouth.

Garlicky Spicy Eggplant Dip

Garlicky Spicy Eggplant Dip

spicyeggplantdip_22 medium eggplant
2 cloves garlic
1 T. extra virgin olive oil
handful fresh mint
1 tsp hot red pepper flakes
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
Salt and pepper to taste

Begin by roasting your eggplant. I had roasted mine the day before so unfortunately there are no pictures of that, but if you’re uncertain on what to do it’s very easy. Preheat your oven to 450 F. Put your eggplant on a cookie sheet with a rim as it will release some juice as it roasts. Let the eggplant roast away for about 45 min – 1 hour, turning it over halfway through so that it cooks evenly. You should see some charring where it was sitting on the sheet, and you can tell that it’s done when it has collapsed and juices have started to leak out….in the nicest way possible. Let the eggplant cool down, and then scoop the insides out and into a food processor. If you roast the eggplant long enough you can actually just cut off the top and peel the skin away in one big chunk. Add the two cloves of garlic to the food processor and puree the mixture until you can’t see any white chunks of garlic whirring by you. Peel the mint leaves off of the stems and add this to the pureed eggplant along with the spices and a generous sprinkling of salt. Process this and you’re done!

Braised Chicken with Shallots and Mushrooms

Braised Chicken with Shallots and Mushrooms

4 1/2 lbimg9l. assorted chicken pieces, preferably drumsticks and thighs
Salt and freshly ground pepper, to taste
3 T. olive oil
6 to 8 shallots, chopped
3 garlic cloves, chopped
1 bottle (750 ml) full-bodied white wine
3 T. small pieces dried mushrooms, such as chanterelle or porcini
2 cups chicken broth
2 T. coarsely chopped fresh tarragon
3/4 cup heavy cream
A few drops of fresh lemon juice (optional)
2 T. chopped fresh chives
1 to 2 T. chopped fresh chervil or flat-leaf parsley

Preheat an oven to 350°F. Season the chicken with salt and pepper, then rub with the olive oil. Heat a large, heavy fry pan over medium-high heat. Working in batches, sear the chicken, turning occasionally, until browned, 10 to 15 minutes. Transfer to a platter. Pour off all but 1 T. of the fat from the pan and place over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine, increase the heat to high and bring to a boil. Cook until reduced by half, 10 to 15 minutes. Stir in the mushrooms, broth and 1 T. of the tarragon. Pour the sauce into a deep roasting pan large enough to hold the chicken in a single layer. Arrange the chicken in the sauce. Transfer to the oven and roast until the chicken is opaque throughout, 35 to 40 minutes. Increase the oven temperature to 400°F. Roast until the edges of the chicken skin are crisp, about 5 minutes. Transfer the chicken to a deep platter and cover loosely with aluminum foil. Skim the fat off the sauce. Place the pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7 to 8 minutes. Stir in the cream. Adjust the seasoning with salt, pepper and lemon juice. Pour the sauce over the chicken. Sprinkle with the chives, chervil and the remaining 1 T. tarragon. Serve immediately.

Crispy Pan-Roasted Fennel Potatoes

Crispy Pan-Roasted Fennel Potatoes

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1 1/2 lb. Waxy potatoes, peeled, boiled and rinsed
1 small fennel bulb, very thinly sliced, the green chopped, for the topping
1 1/2 tablespoons fennel seeds
olive oil
sea salt
black peppercorns, crushed in a mortar

Let the potatoes cool and dry on a wire rack for at least 1 hour or a day and cut them into thick slices. In a large heavy pan, heat a generous splash of olive oil and fry the potatoes on medium-high for a few minutes on each side until golden brown. Cook them in batches and turn them one by one with a fork to keep their shape. Season with salt and pepper. Heat a splash of olive oil in another pan and cook the fennel seeds on medium heat for 1 minute (they shouldn’t get dark). Pull the pan off the heat, take just the seeds out with a tablespoon and set them aside. Put the pan back on and add the fennel slices, sauté them on medium for about 1 minute on each side without getting dark, they should be al dente. Gently mix the roasted potatoes, fennel seeds and slices in the pan and season with salt and pepper to taste, serve immediately.

Beefy Sour Cream Hot Dish

Beefy Sour Cream Hot Dish

hotdish1 lb. lean ground beef
12 oz. egg noodles
8 oz. sour cream
8 oz. cream cheese
4 oz. grated sharp cheddar cheese
2 cans tomato sauce
1 bunch green onions

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Raspberry Crème Fraîche Tart with Lavender Honey

Raspberry Crème Fraîche Tart with Lavender Honey

2354941 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg

4 oz cream cheese, softened
1/4 cup Crème Fraîche
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)

9-inch fluted round tart pan (1 inch deep) with a removable bottom
Heavy-duty foil
Pie weights or raw rice
Accompaniment: warm lavender honey

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights. Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack. Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add Crème Fraîche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side. Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature. Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.

Bulgur with Asparagus and Preserved Lemon Dressing

Bulgur with Asparagus and Preserved Lemon Dressing

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For the dressing:
1 preserved lemon
7 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin (freshly ground if possible)
1/4 teaspoon freshly grated black pepper

For the asparagus and bulgur:
1 pound asparagus, cut into 2-inch lengths
2 tablespoons olive oil
1/2 red onion, chopped
1 cup bulgur
1/2 teaspoon kosher salt
1/4 cup chopped toasted walnuts (I toasted mine for 10 minutes in a 350-degree oven, but listen to your nose; when they smell fragrant, they’re done)

To make the dressing, cut the preserved lemon in half. Chop one half and place all of it in a blender. Use a spoon to remove the pulp from the remaining half and add only the pulp to the blender. Save the rind for another use. Add the remaining dressing ingredients to the blender and process until smooth. Set aside. To make the asparagus and bulgur, bring a large pot 2/3 full of salted water to a boil and add the asparagus. Cook just until tender, about 4 minutes. Drain and immediately plunge the asparagus into cold water. If not shocking asparagus, cook just 3 minutes, since they will continue to cook off the heat. Cool, drain, and set aside. Place a large skillet over medium-high heat and add the 2 tablespoons of olive oil. Add the onion and cook for 1 minute. Add the bulgur and cook, stirring, until lightly toasted, 4 to 5 minutes. Add 2 cups of water and the salt and bring to a boil. Cover the skillet, reduce heat to a simmer and cook until the water has evaporated and the bulgur is tender, 12 to 15 minutes. Fluff with a fork, and bring to room temperature. Place the cooled bulgur in a large serving bowl. Toss with asparagus and walnuts, and drizzle dressing overtop. Fold to coat salad with dressing. Serve at room temperature. Salad will keep in the refrigerator for several days.

Mini Muffuletta Sandwiches

Mini Muffuletta Sandwiches

8 small bunsMini_muffaletta_sandwiches-sk
15 ounces olive salad
8 thin slices deli ham
8 thin slices hard salami
8 thin slices provolone cheese
Olive salad dip (recipe follows)

Preheat oven to 350 degrees F. Lay out the bottom and top of the buns. Spread an equal amount of olive salad onto each half. Add ham, salami and provolone cheese to the bottom half of each bun. Wrap each sandwich in foil. Add sandwiches to the oven and bake for about 15 minutes until warmed and the cheese is melted. Serve warm with olive salad dip.

Olive salad dip recipe

1/3 cup olive salad
2 tablespoons Parmesan cheese
2-3 tablespoons olive oil

Add all ingredients together and stir. If the sauce is too thick, add more olive oil.

Preserved Lemon Vinaigrette with Parsley and Mint

Preserved Lemon Vinaigrette with Parsley and Mint

img_73521 preserved lemon
2-3 cloves of garlic
small handful of fresh mint (about 1/4 cup when chopped fine)
medium handful of fresh parsley (about 1/2 cup when chopped fine)
1/2 cup white wine vinegar
1.5 cups extra virgin olive oil
salt and white pepper to taste
500 ml mason jar with a lid

Slice lemons and remove any seeds. Finely mince lemon until pulpy and add to mason jar. With a microplane, grate garlic into mason jar. Chop parsley and mint very fine and add to jar. Add vinegar and oil and shake until well mixed and emulsified. You probably don’t need to add salt (the lemons are salty), but taste and add salt and pepper to taste.

Basil-Tomato Chicken Skillet

Basil-Tomato Chicken Skillet

RU226810_jpg_rendition_largest_ss1 tablespoon olive oil
1 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup quartered fresh mushrooms
1/2 cup chopped onion (1 medium)
3 cups red and/or yellow cherry tomatoes, halved
4 cups fresh spinach
1/4 cup snipped fresh basil
2 tablespoons finely shredded Parmesan cheese

In a 12-inch skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Sprinkle with salt and pepper. Remove from skillet. Add mushrooms and onion to skillet. Cook for 3 to 5 minutes or until mushrooms and onion are tender and lightly browned, stirring occasionally. Return chicken to skillet; stir in tomatoes. Cook about 2 minutes or until heated through. Add spinach and basil; toss just until spinach is wilted. Divide chicken mixture among dinner plates. Sprinkle with cheese.

Yield: 4 servings
Calories: 212
Fat: 6g
Fiber: 3g

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

med105767_1210_food186_vertGruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach
12 or 24 slices cooked bacon

Split popovers in half, and toast on a baking sheet under broiler for 2 minutes. Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes. Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

Glazed Brunch Apples

Glazed Brunch Apples

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Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

School Morning Waffles

School Morning Waffles

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2 C. Bisquick
1 ½ C. Buttermilk
1 large Egg
2 T. Canola Oil

Preheat waffle iron until hot. Mist with cooking spray. Heat oven to 250 degrees with a baking sheet inside (for keeping waffles hot while you prepare more). Mix biscuit mix, buttermilk, egg and oil in mixing bowl and stir until well incorporated. Ladle appropriate amount for your waffle iron into the hot waffle iron and cook until finished (about 1/3 C. for 3-5 minutes). Transfer to oven to keep warm while you repeat with remaining batter. Serve

Mamaliga Baked with Cheese

Mamaliga Baked with Cheese

Mămăligă (pronounced mer mer li ger) is a polenta that many call the national dish of Romania. While once thought to be peasant food, it has slowly made its way to homes and the tables of upscale restaurants around the world. Romanian’s combine cornmeal with butter and cheese to produce a unique polenta that is wonderful with eggs, cheese, mushrooms or the soured cream they call smântană

1 cup + 2 tablespoons coarse ground cornmealmamaliga10-1
4 cups water
1/4 cup butter
1-1/2 cups crumbled feta cheese
1/2 cup kashkaval or provolone, grated
Salt and freshly ground black pepper
Garnish:
Bacon and scallions, sliced lengthwise

Preheat oven to 375 degrees F. Grease a 9-inch springform pan. Set aside. Place cornmeal in a large, heavy skillet and dry-fry over medium heat until it changes color, about 3 to 4 minutes. Remove from heat. Slowly add water, stirring constantly to combine. Add a pinch of salt. Return to heat. Continue to stir until cornmeal begins to thicken. Cover, reduce heat and cook for 25 minutes, stirring often. When a spoon leaves a trail in the mixture it is done. Remove from heat. Stir in butter and feta cheese. Season well with salt and pepper. Spoon mixture into prepared pan. Bake until firm, about 25 to 30 minutes. Cool. Let sit for 2 to 3 hours, or overnight. Sprinkle with provolone, bacon and scallions. Serve with a mushroom ragu, sour cream or a chunky tomato sauce. Yield: 6 servings.

Collection of French Bread Spreads

Collection of French Bread Spreads

Collection of French Bread Spreads

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Cheese & Olive French Bread Spread

8 tablespoons butter, softened
1/2 cup mayonnaise
1/2 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup chopped fresh chives
1 (3 1/2 ounce) can sliced black olives, drained
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
1 (16 ounce) French bread, sliced in 1 inch slices

Combine butter and mayonnaise and stir until well combined; stir in the grated cheeses, chives, black olives, garlic salt and pepper. Spread one side of each slice of bread thickly with butter mixture; lay the slices spread side up on a cookie sheet and slide under the broiler until the edges are brown, watching carefully to as not to burn the bread. Serve warm.
Italian Bread Spread

½ cup softened butter
1 teaspoon Italian dressing
½ teaspoon garlic powder
Hot Pepper Spread

½ cup softened butter
½ teaspoon crushed red pepper
dash pepper
dash salt
Sun-Dried Tomato Spread

Ingredients
1/2 cup softened Butter
2 Tbsp. finely chopped, drained sun-dried tomatoes packed in oil
1 shallot or small onion, finely chopped
1 clove garlic, finely chopped
½ C. Parmesan + 1 clove Pressed Garlic + 3 T. EVOO

1 T. thinly sliced Garlic + ½ C. chopped Tomato + 2 T. EVOO + salt

¼ C. chopped Tarragon, Rosemary, Chives or Parsley + ¼ C. Parmesan + 3 T. EVOO

½ C. shredded Sharp Cheddar + 4.5oz. diced Green Chiles

Diced Plum Tomatoes + Mozzarella Cheese + Oregano + Basil + EVOO

Clean No-Knead Roasted Garlic and Aged Cheddar Crusty Bread

Clean No-Knead Roasted Garlic and Aged Cheddar Crusty Bread

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3 cups stone ground whole wheat bread flour (you can use all-purpose but it won’t be clean)
1/4 cup gluten flour (available at the bulk store) (this is optional but your bread will not rise as well without it)
1 3/4 tsp. salt
1/2 tsp. active dry yeast
1 1/2 cups water (tap cold, not ice cold)
10 cloves roasted garlic, roughly chopped
1 1/2 cups grated aged cheddar cheese

Using a large bowl, add flours, salt and yeast and stir with a whisk until well combined. If adding flavors, add them now to the dry ingredients and mix well, making sure the garlic pieces are broken up and spread throughout the flour. Add water, and using a spoonula or wooden spoon, mix well so that the flour is wet. It will look like a wet lump. Cover the bowl with a piece of plastic wrap and a tea towel, stick in the back corner of the counter and leave it alone for 12-18 hours. In the morning, the dough should have doubled in size. Heavily flour your countertop and pour the dough out. Shape it into a rough ball (you will need to flour your hands as well). Lay the plastic wrap over the dough ball and let rest. Heat oven to 450 degrees. Once it gets to temperature, put a large (6 quart) dutch oven (enamelled cast iron pot), either round or oval, with a lid, into the oven and heat it for 30 minutes. Take the pot out (remember it is HOT!), spray with a little olive oil spray and drop dough into the pot. Put the pot back into the oven and cook, covered for 30 minutes. Take off the lid and bake for an additional 15 minutes. Remove from pot and cool on a rack.

Dippy Eggs with Cheese-Fried Toast Soldiers

Dippy Eggs with Cheese-Fried Toast Soldiers

Dipper-Eggs-003Note: The recipe indicates to use a cast-iron skillet, but we found a non-stick skillet was easier to use and clean.

2 thick slices sturdy sandwich bread
1½ tablespoons mayonnaise
¼ cup finely grated Pecorino Romano or Parmesan cheese
1 tablespoon chopped chives (optional)
2 to 4 eggs, depending on appetite
Flaky sea salt and freshly ground black pepper
Smoked paprika

Fill a saucepan with water deep enough to cover the eggs by 2 inches. Bring the water to a simmer, then reduce the heat so that the water is only quivering. Meanwhile, heat a non-stick or cast-iron skillet over medium heat. On a board, spread one side of each slice of bread with a thin coating of mayonnaise. Sprinkle half of the cheese over the slices, then press gently to secure the fleecy layer of cheese. Flip the bread over. Spread the second side with more mayonnaise and cover with the remaining cheese, patting down again. Fry the bread in the hot pan until evenly golden brown and crisp, 3 to 5 minutes per side. Sprinkle with the chives while hot, then set aside to keep warm if needed. Meanwhile, once the water is at the proper temperature, use a strainer or slotted spoon to carefully lower the eggs into their bath. Cook for exactly 6 minutes, adjusting the heat as needed to maintain the barest simmer, with tiny bubbles just breaking the surface. When the timer dings, remove each egg with the slotted spoon and place in an egg cup. Lop off each top with a knife. Season with salt and pepper and paprika. (Alternative: If you don’t have egg cups, run the eggs under cold water until cool enough to handle, then rap the fat end against the counter and peel gently. Place in a small bowl, split, and dip away.) Cut the toasts into strips and have at it. Be sure to keep seasoning the eggs as you devour them.

Lacy Cookies

Lacy Cookies

lacy cookies1/2 C. brown sugar
2 T. butter
1 tsp. vanilla extract
2 T. milk (I used 1 percent, but I think you could use any kind of milk you have in your fridge, including cream)
1/4 C. date honey (or regular honey)
1/3 C. all-purpose flour
1/2 C. almonds; coarsely ground
1/2 tsp. cinnamon
1 heaping tsp orange; zested
1/2 C. dark chocolate (for dipping)

Tips: 1) You must follow the order here. I have accidentally added the almond mixture at the wrong stage and the cookies will not spread. 2) Cool your tray with water each time you remove it from the oven (it will not warp your tray) or get three trays handy because if you drop your batter onto a heated tray the cookies will start to spread instantly and will be oddly-shaped. 3) If you end up with any oddly shaped ones, just take some scissors and cut the edges before the cookies have completely cooled down.

Let’s begin! Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously. Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, grab a bowl and mix the flour, almonds, cinnamon and orange zest together, slowly adding them to the wet mixture and making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it. If the mixture is stiff when you return to it, warm it up over a low flame for a minute or two. Drop teaspoon-sized balls onto your parchment paper, leaving about three inches space between each of the cookies because they will spread a lot. Create a double-boiler to melt the chocolate or melt it in the microwave. Leave them to cook for 6-8 minutes. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside. Once the centers are bubbling and they are a goldeny-brown color, remove them from the oven. Immediately remove the parchment paper from the tray and let them cool on the counter. After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and likely tear. Once you’re able to remove them from the parchment, you can wrap however many you want around the stick of a wooden spoon and create a flute. You can also fold them to create a bowl for ice cream, which I would have done if I hadn’t eaten the rest of the ice cream a few days ago…OR you can teaspoon chocolate onto the flat side of a cookie and sandwich it with another, which is my preference. Place them in the fridge for about 15 minutes to get the chocolate hard. Enjoy!

Zippy Zucchini Fritter

Zippy Zucchini Fritter

2 1/2 cups shredded zucchini
4 eggs
1 (4 ounce) can diced green chiles
3/4 cup dry breadcrumbs
1/3 cup grated Parmesan Cheese
4 cloves fresh garlic minced
1 tsp. chicken flavored soup base
1/4 tsp. pepper
Oil for frying
Grated Parmesan Cheese for garnish

Squeeze as much water as possible from grated zucchini (leaves about 1 cup). Place all ingredients except oil in a bowl and mix well. Pour oil in a skillet to a 1/8 inch depth and heat over medium heat. Drop batter into hot oil 1 heaping tsp. at a time to make 8 fritters. Fry about 5 minutes on one side, turn, and fry until golden brown on the other side. Sprinkle lightly with additional Parmesan Cheese if desired. Serve hot immediately.

Whole Roasted Onions

Whole Roasted Onions

whole-roasted-onions-e14207498954009 small and medium yellow onions
1/4 cup olive oil
2 tablespoons unsalted butter, thinly sliced
coarse sea salt
fresh cracked black pepper
fresh rosemary sprigs

Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Cut the tops off of each onion, but leave most of the skins on the onion. Arrange the onions in a square baking dish or a rimmed sheet pan. Drizzle the olive oil over the onions. Place a thin pat of butter on each onion. Sprinkle generously with salt and pepper and top with a rosemary sprig. Bake for 25 minutes until bubbling and tender. Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned. Remove from the oven and allow to cool slightly. Remove the skins, slice and enjoy warm.

Quick Strawberry Watermelon Sorbet

Quick Strawberry Watermelon Sorbet

open-uri20150722-16-1jogjun1/2 cup Cold water
5 cups Seedless watermelon, cut into chunks then frozen
1 1/4 cup Frozen strawberries
3/4 cup Sweetener that measures like sugar (or sweetener to taste)
2 T. Lemon juice (or according to taste)

Place all of the ingredients in a blender or food processor, and blend until smooth. (This may take a few times of scraping down the sides of the blender, and possibly a few extra tablespoons of water of water.)

Yield: 4 servings
Calories: 72
Fat: 0g
Fiber: 2g

Lemon Butter Chicken

Lemon Butter Chicken

IMG_5224edit8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.

Yield: 8 Thighs
Calories: 278
Fat: 22.7g
Fiber: .6g

Transylvanian Delight Carrots

Transylvanian Delight Carrots

1 pound carrots
6 to 8 fresh cloves Garlic
4 or more T. butter
1/2 tsp. pepper
Salt and Pepper to taste
Chopped Fresh parsley

Peel carrots and slice diagonally into 1 inch lengths. Peel garlic and slice thinly lengthwise. Place carrots and garlic in a 1 1/2 quart saucepan with enough water to barely cover. Add butter and pepper and cook, covered over medium heat until carrots are tender. Remove cover and cook over high heat until water has boiled away and carrots are glazed with butter about 5 minutes. Salt to taste and garnish with chopped parsley.

Big Daddy’s Big on Flavor Spinach Treats

Big Daddy’s Big on Flavor Spinach Treats

2 ( 10 ounce) packages frozen chopped spinach, cooked and drained
10 cloves fresh garlic, finely chopped
3 cups commercial herb stuffing mix
6 eggs
1/2 cup melted butter
1/2 cup Parmesan Romano cheese mixture
1 1/4 tsp. salt
1/4 tsp. Tabasco
1 (10 3/4 ounce) can condensed cream of celery soup

Combine all ingredients except soup. Shape into small balls, Place on a large ungreased baking pan. Bake uncovered at 325 degrees F for 20 to 25 minutes. Remove to serving dish. Heat soup to boiling and pour over treats. Serve hot.

Sausage & Chestnut Stuffing

Sausage & Chestnut Stuffing

ei1b06_turkey_sausage1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
1 pound fresh chestnuts
1 pound sweet Italian sausage
1 T. extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup homeade or low-sodium store-bought chicken stock
1 T. chopped fresh thyme
2 T. chopped fresh sage
2 T. chopped fresh flat-leaf parsley
2 tsp. coarse salt
Freshly ground pepper
2 large eggs, lightly beaten
Unsalted butter, for baking dish

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture. Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs. To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

Cheeseburger Gnocchi

Cheeseburger Gnocchi

cheeseburger-gnocchi-recipe-021 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
â…“ cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂

The Gobbler

The Gobbler

turkey-sandwich-recipe-gobbler-11 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Bacon and Cheese Bread Quiches

Bacon and Cheese Bread Quiches

12 thin slices bread, crusts removed
butter, for spreading
12 slices ham
4 eggs, lightly whisked
½ cup (125ml) milk
1 cup (200g) ricotta
¾ cup (90g) cheddar

Preheat oven to 200°C (400°F). Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 5–6 minutes or until just golden. Line each bread case with a slice of ham. Place the egg, milk, ricotta and cheddar in a bowl and mix well to combine. Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and golden. Makes 12. Tip: You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.

Pizza Muffins

Pizza Muffins

Pizza_muffins3 cups (450g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1½ cups (180g) grated cheddar
150g ham, chopped
â…” cup (150g) chopped pineapple, drained
â…” cup (160ml) vegetable oil
2 tablespoons tomato paste
2 eggs
1 cup (250ml) milk
Preheat oven to 180°C (350°F). Place the flour, baking powder, 1 cup (120g) cheese, ham and pineapple in a bowl and mix to combine. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine. Add the egg mixture to the flour mixture and mix until just combined. Spoon into 12 x ½ cup-capacity (125ml) muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 12.

Yogurt Fruit Bars

Yogurt Fruit Bars

picdatokE1 1⁄2 cups whole wheat flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1 (6 ounce) package mixed dried fruit, coarsely chopped
1⁄3 cup chopped walnuts (optional)
1 cup plain fat-free yogurt or 1 cup low-fat plain yogurt
1 large egg
1⁄4 cup apple juice concentrate
2 tablespoons oil
nonstick cooking spray

Preheat oven to 350°F. In a large bowl, mix all dry ingredients. Add dried fruits and walnuts. In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil. Make a well in the center of the dry ingredients and add the wet ingredients until blended. Coat a 9 X 13-inch pan with vegetable spray, spread batter in pan. Bake 45-50 minutes or until done. Cool 10 minutes before slicing. Slice into 8 servings. Freeze in individual portions if desired.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

3 eggs, lightly beaten 252628
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Tomato Pizza Squares

Tomato Pizza Squares

2 slices soft bre4754_jpg-20150309013652~q80,dx720y432u1r1gg,c--ad
1/4 cup quick pizza sauce
2 slices fresh tomato, cut into quarters
2 slices cheese, cut into quarters (mozzarella, Monterey jack, etc)
8 small basil leaves

Preheat oven to 180°C conventional (or 160°C fan-forced). Line a baking tray with baking paper. Remove crusts from bread. Cut each piece into 4 and spread each piece with tomato sauce. Top each piece with tomato and a square of cheese. Place onto a tray and into the oven until the cheese has melted (10-12 mins).  Add a basil leaf to each slice. Cool and wrap in foil.

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

6a00d8341c63d853ef00e5502e2e1c8833-800wi2 T. butter
3 carrots, finely diced (about 1 cup)
2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
2 stalks celery, finely diced (about 1 cup)
1/4 C. all-purpose flour
2 quarts chicken broth
3/4 C. wild rice
1/2 tsp. salt–or to your taste
3/4 C. hot cream (I used 1/4 cup, plus 2/4 C. 1% milk)
3 T. dry sherry
1/4 C. minced chives
3 T. parsley

Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally. Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly. Add the stock to the flour and vegetable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer and then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy. Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.

Rosemary Focaccia

Rosemary Focaccia

3/4 cup, plus 1 T. unbleached all-purpose flourfocacciafinal
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 C. room temperature or warm water
4 tsp. olive oil
1 scant T. fresh rosemary needles
1 large garlic clove, coarsely chopped
flaky sea salt
black pepper

Mix the dough: In a small bowl, whisk together the flour, yeast, and sugar. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Make a well in the center and pour in the water. Using a rubber spatula or a wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough looking, not silky smooth. Do not overmix, as this will cause the dough to become stickier. Let the dough rise: Pour the oil into a small bowl or 2-C. measuring cup. With oiled fingers or an oiled spatula, place the dough in the bowl or C. and turn it over to coat on all sides with the oil. Cover it tightly and allow it to sit at room temperature for 1 to 1 1/2 hours, or until doubled. Preheat the oven to 475 degrees F 30 minutes before baking: Have an oven shelf at the lowest level and place baking stone or heavy baking sheet on it before preheating. Shape the focaccia and let it rise: With oiled fingers, lift the dough out of the bowl or cup. Holding the dough in one hand, pour a little of the oil left in the bowl or C. onto a baking sheet and spread it all over the sheet with your fingers. Set the dough on top and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead very lightly until smooth. Let the dough rest for 15 minutes, covered, to relax it. Using your fingertips, press the dough from the center to the outer edge to stretch it into a rectangle about 9 inches by 6 inches and 1/4 inch high. If the dough resists, cover it with plastic wrap and continue pressing on it with your fingers. Brush the top of the dough with any oil remaining in the bowl or measuring C. and cover it with plastic wrap. Let the dough rise for 20-30 minutes more, or until light and spongy looking. Bake the focaccia: Using your fingertips, press deep dimples at 1-inch intervals all over the dough. Sprinkle it with the rosemary, salt, and pepper. Place baking sheet with the focaccia on the preheated hot stone or hot baking sheet and bake for 5 minutes. Add the garlic, slide a pancake turner underneath the dough to loosen it, and slip it directly onto the stone or heavy baking sheet (this means you will be removing the oiled baking sheet upon which the focaccia spent the first 5 minutes baking). Continue baking for another 5 minutes or until the top begins to brown around the edges.

Scallion-Chicken Noodles

Scallion-Chicken Noodles

6a00d8341c63d853ef00e55229b6b88833-800wi1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 C. peanut oil
1 C. finely chopped scallions
1 T. finely grated fresh ginger
2 T. soy sauce
1 tsp. Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 C. finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Greek Pastitsio

Greek Pastitsio

8 ounces dried elbow or other small tube noodle
8 ounces ground lamb or lean ground beef
1 14 -ounce jar spaghetti sauce with onion and garlic
1 teaspoon ground cinnamon
¼ teaspoon fennel seeds, crushed
1 cup milk
1 1.8-ounce envelope white sauce mix
2 slightly beaten eggs
¼ cup crumbled feta cheese (1 ounce)
½ teaspoon ground nutmeg
¼ cup grated kasseri cheese or provolone cheese (1 ounce)

Cook pasta according to package directions; drain. Set aside. In large skillet, cook ground meat until brown. Drain off fat. Stir in spaghetti sauce, cinnamon and fennel seed; set aside. In medium saucepan, slowly stir milk into white sauce mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gradually stir half of the white sauce into eggs; return all of the mixture to saucepan. Stir in feta cheese and nutmeg. To assemble, layer half of the cooked pasta in a greased 2-quart casserole dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread white sauce mixture over pasta. Sprinkle with kasseri cheese. Bake in a 350 degree F oven about 35 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings. To make Pastitsio ahead, assemble the casserole as directed (do not bake). Cover with freezer wrap, label, and freeze for up to 2 months. To serve, unwrap baking dish; discard freezer wrap. Bake, covered, in a 350 degree F oven for 1-1/2 to 1-3/4 hours or until mixture is heated through.

Southern Baked Beans

Southern Baked Beans

Southern Baked Beans; Paula Deen1 pound dried small white beans.
1 bay leaf
1 15 ounce can of crushed tomatoes
1 large yellow onion, chopped small
1 green bell pepper, chopped small
1 large stalk of celery, chopped small
4-6 large cloves of garlic, well chopped
2-3 T. olive oil
About 1/2 C. ketchup
About 1/2 C. good barbecue sauce
2 heaping T. Dijon mustard
1 tsp. Worcestershire sauce
1 squirt of sriracha, to your taste

Sort through the dried beans and discard bad ones or any dirt. Rinse well and cover with cold water. Let sit over-night. When ready to cook, add the bay leaf and make sure the beans are covered with enough water. Bring the beans to a boil and then lower the heat and cook, slightly covered, on top of the stove until tender, but not mushy. Add more water if necessary as they cook. While beans are cooking, sauté the onions, bell pepper, garlic, and celery until soft, then set aside. When the beans are done, drain off the liquid and retain it. Add the onion mixture, the crushed tomatoes, and the rest of the ingredients. Stir the beans and taste them to see if you need more ketchup, mustard and so forth (I always do). Add bean broth, if necessary, to have the liquid just cover the beans. Cover the pot with a well fitting lid, and bake for about 1 hour at 350 degrees.

Bacon & Egg Surprises

Bacon & Egg Surprises

Lean Bacon (2 regular slices or one very large slice)
2 eggs
2 mushrooms – sliced
1 tomato halved
Green and red pepper – 1 medium slice of each
Low fat grated cheese (about 1 T.)

Partially cook the bacon in the microwave until it is limp. Spray the inside of a ramekin with cooking spray and lay the bacon inside to create a cup overlapping the side of the ramekin. Place the half tomato in the bottom and layer with the mushrooms and peppers. Crack the eggs over the top, careful not to break the yolks. Cover the whole top with low fat grated cheese and bake in an oven for approximately 20 minutes at about 375 F(180 to 200 degrees C). When your surprise is cooked, run a knife around the inside of the ramekin and you should be able to pull the surprise out intact by lifting the bacon that is sticking out at the top.

Mushrooms of the Auvergne

Mushrooms of the Auvergne

262712 medium Mushrooms
3-4 T. Butter
10 leaves fresh Spinach, washed and dried
3 cloves fresh Garlic, minced
3 T. grated parmesan Cheese
¼ tsp. Salt
¼ C. dry White Wine
2 tsp. Water

Wipe mushrooms with damp paper towel to remove surface dirt and discard the stems. In a well-greased casserole, place mushroom caps, tops facing down. In boiling water, blanch spinach for about 3 minutes, wash thoroughly using cold water and drain. Mix well together garlic and butter. Finely mince spinach and mix with garlic butter. Fill mushroom caps evenly with butter mixture and scatter each with Parmesan cheese and salt. Wrap with plastic and chill until ready to bake. Heat oven to 300. To the bottom of casserole, add wine and water and bake for 20 minutes until mushrooms are cooked but still firm. Serve at once when warm and crisp.