Ham, Leek & Gruyere Baked Egg Cup

Ham, Leek & Gruyere Baked Egg Cup

2057wfd_gruyerefinal_dms2 tablespoons butter
2 leeks, green and white parts cleaned and thinly sliced
2 cloves garlic, finely chopped or grated
2 sprigs thyme, leaves removed
2 tablespoons flour
1 1/2 cups chicken stock
Salt and freshly ground black pepper
Nonstick cooking spray
6 thin slices deli ham or prosciutto
1 cup Gruyere cheese, shredded
6 eggs

Preheat oven to 375ºF. In a medium-size skillet, melt the butter over medium-high heat. Add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft. Sprinkle the flour over the veggies and cook about a minute. Whisk in the stock and bring up to a bubble to thicken the mixture up. Season with salt and freshly ground black pepper and reserve. While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. Line each cup with a slice of ham or prosciutto folded in half. Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole (if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set. Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve a green salad alongside.

Pear Fritters

Pear Fritters

Screen%20Shot%202013-09-17%20at%201_09_59%20PM1 egg, beaten
1/2 C. milk
2 tsp. sugar
1 tsp. ground cinnamon
1 C. self-rising flour
1 C. sour cream
1/4 C. vegetable oil
3 pears, peeled, cored and sliced horizontally

Combine the beaten egg, milk, sugar, cinnamon, and flour. Mix well and add sour cream. Heat 2 tablespoons oil to 375 degrees. Dip pears in batter, carefully place in oil, and cook 1-2 minutes. Turn and cook 1-2 minutes more. Add oil as needed. Remove fritters and drain. May be sprinkled with powdered sugar or cinnamon sugar. Serve warm.

Peas & Carrots

Peas & Carrots

WU0313H_peas-and-carrots-recipe_s4x3_jpg_rend_sni12col_landscape

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Melt the butter in a sauté pan over medium heat. Add the carrots and sauté until they are tender. Add the peas and salt and pepper to taste and sauté until they are thawed and cooked through. Stir in the chopped basil before serving.

The Ultimate Roast Chicken Provencal

The Ultimate Roast Chicken Provencal

tu1a06_ultimate_roast_chicken_jpg_rend_sni12col_landscapeHerb Paste
Leaves from 1 bunch of fresh flat-leaf parsley
Leaves from 1/4 bunch of fresh thyme
Leaves from 1 bunch of fresh tarragon
4 garlic cloves
1/4 C. EVOO
Kosher salt and freshly ground black pepper

1 (3.5 pound) chicken
Kosher salt and freshly ground black pepper
1 lemon, cut in half, plus 1/2 lemon sliced paper thin
3 big tomatoes, cut into wedges
4 small zucchini, cut into 1/2″ thick rounds
1 red onion, thinly sliced
Leaves from 4 fresh thyme sprigs
EVOO

Preheat oven to 400. Throw the parsley, thyme, tarragon, garlic and EVOO in a blender, season well with salt and pepper, and puree to a green paste. Rinse the chicken with cool water inside and out and pat dry with paper towels. Set the chicken on a cutting board, and season the cavity generously with salt and pepper. Stuff the lemon halves into the cavity. Fold the wing tips under the bird and tie the legs together with kitchen string to give it a nice shape while it cooks. Rub the chicken all over with the herb paste so it’s well coated. Put the chicken in a large roasting pan fitted with a rack and scatter the tomatoes, zucchini, onion, lemon slices, and thyme around. Give the vegetables a big, healthy dose of EVOO – 1/4 cup should do it – and sprinkle with salt and pepper. Put the chicken into the oven and roast for 1 hour, then check on it with an instant-read thermometer by popping it into the thickest part of the thigh. When it reads 160, the bird is cooked. Take the pan out of the oven and let the chicken rest for about 10 minutes before carving so the juices have a chance to settle into the meat. Serve with the roasted vegetables.

Winter White Lasagna

Winter White Lasagna

2073wfd_whitefinal2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed from casing
1 pound button mushrooms, sliced
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend

Preheat an oven to 375ºF. Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes. Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground black pepper and reserve. While the meat is browning up, place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13×9″ baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.

Red Robin Seasoning

Red Robin Seasoning

RRSeasoning4

3 T. salt
1 T. instant tomato soup mix (Knorr tomato with basil works great)
2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container.

Orange Pomegranate Salad

Orange Pomegranate Salad

Pomegranate-Orange-Salad2/3 cup olive oil
1/3 cup orange juice
2 tablespoons honey
Salt and pepper
2 oranges, cut into supremes or 1 can (11 ounces) mandarin oranges, drained
1 pkg. (5 to 6 ounces) arugula or spring mix lettuce
1/4 to 1/2 cup pomegranate seeds
1/2 cup goat or feta cheese, crumbled

Add first 3 ingredients to a glass jar with a lid. Add a little salt and pepper. Screw on lid and shake well. Shake dressing well before serving. Put arugula or lettuce in a large bowl. Drizzle a little of the dressing over the salad. Toss to coat. Place on one big platter or individual plates. Top with oranges, pomegranate seeds and cheese.

Extra dressing keeps in the fridge for up to 4 days. To cut an orange into supreme, slice off the top and bottom of the rind. Then remove the rest of the rind, slicing from top to bottom, making sure to remove all the pith but leaving as much fruit as possible. Next, slice through the fruit along either side of each membrane to remove only the fruit sections.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Herb Fritters

Herb Fritters

l_R1797511 C. flour

1 tsp. salt

1 large egg, lightly beaten

1 C. cold dark beer

1 C. chopped mixed fresh herbs, such as basil, chives, dill, parsley, rosemary, sage, tarragon and thyme

1/2 C. mayonnaise

Juice and grated peel of 1 lemon

Dash hot pepper sauce

Peanut oil, for frying

 

In a medium bowl, combine the flour and salt. Whisk in the egg and beer until smooth. Stir in the herbs and let stand for 15 minutes. Preheat the oven to 200. Line a baking sheet with paper towels and set aside. In a small bowl, combine the mayonnaise, lemon juice, lemon peel and hot sauce and set aside. Fill a large, heavy saucepan with enough oil to reach a depth of 3 inches; heat to 365 degrees on a deep-fry thermometer. Whisk the batter and, working in batches, drop by tablespoonful and fry, turning occasionally, until the fritters are crisp and golden, 3-4 minutes. Using a slotted spoon, transfer to the baking sheet; keep warm in the oven. Repeat with the remaining batter. Serve with the lemon sauce.

Ricotta Pancakes with Pancetta, Peas and Corn

Ricotta Pancakes with Pancetta, Peas and Corn

ricotta5 ounces thick sliced pancetta or bacon, cut into small pieces
1/2 pound fresh green peas, shelled (1/2 cup)
1/2 C. fresh corn kernels
1 T. butter, plus more for frying
Juice of 1 lemon
1 C. ricotta cheese
1 C. plain whole milk yogurt, preferably Greek
2 large eggs
1/2 C. flour

In a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain; reserve the skillet. In the skillet, stir together the peas and corn and 1 tablespoon butter and cook until al dente, about 5 minutes. Remove from heat and season with the lemon juice, salt and pepper. Keep warm. In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 teaspoon salt until smooth. Stir in the flour until blended. In a large nonstick skillet or on a griddle, melt 1/2 tablespoon butter. Ladle about 3 tablespoons batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1-2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining batter. Serve 2 pancakes per person with the pancetta-vegetable mixture.

Lemon Crumb Bars

Lemon Crumb Bars

exps37583_SD1115455D16A1 pkg. lemon cake mix
1/2 C. cold butter, cubed
1 egg
2 C. crushed saltines (about 60 crackers)
3 egg yolks
1 14oz can sweetened condensed milk
1/2 C. lemon juice

In a large mixing bowl, beat cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 C. of the mixture for topping. Press remaining mixture into 13×9″ baking dish coated with nonstick cooking spray. Bake at 350 for 18-20 minutes or until edges are lightly browned.
In a small mixing bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Store in refrigerator.

Clams in a Light Fennel and Shallot Broth

Clams in a Light Fennel and Shallot Broth

EDOC96251 1/2 pounds (675 g) little neck clams
2 tablespoons olive oil
1 large shallot, diced
1 medium fennel bulb, diced
2 medium Yukon gold potatoes, peeled and diced
1 quart (1 liter) chicken stock
2 tablespoons finely chopped parsley
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Pinch piment d’Espelette
Chives and fresh parsley, to garnish

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid. In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes. Add the parsley, salt and pepper and puree it in a blender. Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d’Espelette on top.

Strawberry Freeze

Strawberry Freeze

1strawberry-lemon-smoothie quart fresh strawberries

2 C. vanilla ice cream, softened

1 3oz pkg strawberry gelatin

1/2 C. boiling water

2 tsp. lemon juice

Serving day: 7UP (2 liters)

Additional strawberries for garnish

In large bowl, mash strawberries and add ice cream. In separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight. Serving day: Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.

Pan-Fried Pork Wrapped in Prosciutto

Pan-Fried Pork Wrapped in Prosciutto

IMG_3364One 1½-pound pork tenderloin, cut crosswise into 4 equal pieces
Salt and freshly ground black pepper
4 thin slices prosciutto di Parma
3 tablespoons olive oil
12 fresh sage leaves
2 tablespoons drained capers
1 tablespoon butter
1 lemon
6 ounces baby spinach leaves, washed, stems removed

Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes. Sprinkle the pork with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sauté pan over a high heat. Once hot, drizzle 1 tablespoon of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through. Transfer the pork to a plate and repeat with the remaining pork . Do not wipe out the pan. Immediately add the remaining 1 tablespoon of oil and the sage leaves to the same pan. Cook for 1 minute. Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors. Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper. Meanwhile heat the remaining 1 tablespoon of olive oil in a separate large sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté for 2 minutes or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates. Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve.

Cheddar and Chile Egg Casserole

Cheddar and Chile Egg Casserole

l_R1796513 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder
Salt

Preheat the oven to 350.

Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.

Sour Cream Cut Out Cookies

Sour Cream Cut Out Cookies

sour-cream-cut-out-cookies-with-cream-cheese-icing-051 C. butter
1/4 tsp. salt
2 C. sugar
1 egg beaten
1 tsp. vanilla
1 C. sour cream
4 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda

Cream together butter, sugar and salt. Add beaten egg. Blend in vanilla and sour cream. Sift together dry ingredients and add to creamed mixture. Refrigerate 1 hour. Roll out dough and cut into desired shapes. Bake at 375 for 9-12 minutes or until edges start to turn golden brown. Cool completely. Frost with your favorite icing.

Which Wine To Use

Which Wine To Use

wines

Fish fillets, shellfish, vegetables Light, crisp whites: dry riesling, muscadet and unoaked sauvignon blanc and chardonnay
Beef or lamb chunks, tuna or salmon steaks Soft, juicy reds such as merlot, syrah, beaujolais and cotes du rhone
Chicken light, crisp whites or soft, juicy reds
Apricots, plums, pears, tropical fruit Sweet whites, such as sweet riesling, white zinfandel, muscat and sauternes
Berries, figs Sweet reds, such as ruby port and port-style zinfandel
Blue Cheese Fortified Liqueur Tawny, Shiraz Cabernet, Shiraz;
Soft, creamy cheese Chardonnay, Cabernet Merlot, Merlot;
Goat’s & Sheep’s Cheese Merlot, Cabernet Merlot, Chardonnay, Shiraz;
Hard Cheese Shiraz Cabernet, cabernet Sauvignon, Chardonnay, Shiraz
Italian Cuisine: Cream Sauce Semillon Chardonnay, Chardonnay, Sauvignon Blanc, Pinot Noir;
Italian Cuisine: Tomato Sauce Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir
Mexican Cuisine: Green Chile Sauce Chardonnay, Sauvignon Blanc, Chardonnay-Riesling;
Mexican Cuisine: red Chile Sauce Shiraz, Merlot, Cabernet Blends
Asian Cuisine: Chinese & Thai Semillon Chardonnay, Shiraz Cabernet, Cabernet Blends;
Asian Cuisine: Sushi Riesling, Chardonnay, Sauvignon Blanc
Indian Cuisine: Tandoori Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir
Indian Cuisine: Curries Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir

wine-and-food-pairing-chart

Bacon Cheeseburger Pizza

Bacon Cheeseburger Pizza

132faafbf-0a51-494e-8cc1-825a84ef9f05 loaf (1 pound) unsliced French bread
1 pound ground beef
1 medium onion, chopped
1 jar (14oz) pizza sauce
1 large tomato, seeded and chopped
8 slices bacon, crisply cooked and crumbled
2 C. finely shredded pizza cheese blend (mozzarella and Cheddar)

Heat oven to 400. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet. Cook beef and onion in 10″ skillet over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese. Bake 12-15 minutes or until pizza is hot and cheese is melted.

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

 

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

 

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.  Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, being careful to cover all the nooks and crannies, as well as the center tube.  If you don’t want to use baking spray with flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.  Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.  Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Easy Juices for a Beginning Juicer

Easy Juices for a Beginning Juicer

Easy Juices for a Beginning Juicer

 

For Green Goddess Juice:

3 stalks of celery

1/2 large cucumber, cut into quarters

1 medium green apple, cut into eighths

1 medium pear, cut into eighths

 

For Ginger Zinger Juice:

2 medium apples, cut into eighths

5 carrots (no need to peel)

1/2 inch fresh ginger

1/4 lemon (remove peel to avoid bitterness)

 

For Tropi-Kale Juice:

1/4 of a fresh pineapple, skin and core removed, and cut into 1” strips

4 kale leaves

1 ripe banana, peeled

 

For Antioxidant Blast Juice:

2 medium beets, cut into quarters and the greens

1 cup blueberries

1 cup halved, hulled strawberries

 

For Immune Booster Juice:

2 oranges, quartered (remove peel for less bitterness)

1/4 lemon (remove peel for less bitterness)

1 medium apple, cut into eighths

1/2” fresh ginger

 

For Not-So-Sour Apple Juice:

2 tart apples, cut into eights

5 kale leaves

 

For Kale Kickstart Juice:

1 orange, quartered (remove the peel for less bitterness)

1 cup halved and hulled strawberries

2 kale leaves

3 carrots

1 ripe banana

 

For Cucumber Cooler Juice:

1/4 ripe cantaloupe, seeds removed, cut into chunks (no need to peel)

2 stalks celery

1/2 cucumber, cut into slices

1/4 lemon (remove peel to reduce bitterness)

 

For All Flavors:

Juice all the ingredients following the instructions for normal juicing in your juicer manual. Drink immediately, or let chill for an hour and then enjoy.

Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

21226206-76cf-4218-b72d-fb32fe0ef4ea8oz uncooked capellini (angel hair) pasta
1 T. vegetable oil
1 pound boneless, skinless chicken tenders, cut into 1″ pieces
1 medium onion, cut into 8 wedges
2 C. small broccoli flowerets
1/2 C. sugar snap peas
1 C. chicken broth
1 T. chopped fresh or 1 tsp. dried thyme leaves
1 tsp. grated lemon peel
4 tsp. cornstarch
1 1/2 tsp. lemon pepper
1 C. cherry or grape tomatoes, cut in half

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 12″ skillet over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until chicken is brown.  Add broccoli and peas to chicken mixture. Cook over medium-high heat for 4-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cook over medium-high heat for 1-2 minutes or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated.

Chicken Stew with Pierogies

Chicken Stew with Pierogies

wfd1/2 lb. (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
3 T. extra-virgin olive oil (EVOO), divided plus some for coating the pierogies
3 1/2 lb. boneless, skinless chicken breasts and thighs, cut into chunks
Salt and freshly ground black pepper
2 large onions, chopped
4 carrots, peeled and chopped
5 cloves garlic, smashed and roughly chopped
2 T. flour
2 rounded tablespoons sweet paprika
1 T. cumin
1/2 tsp. dried marjoram
2 bay leaves
1/2 C. white wine
2 1/2 C. chicken stock
1 28-ounce can crushed tomatoes
4 T. butter
24 potato pierogies
1/2 C. sour cream
1/4 C. chives, chopped
Optional:
1 T. lemon zest
1 T. rosemary, chopped
2 T. parsley, chopped

Place a large pot of water over high heat and bring up to a boil for the pierogies. Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scrapping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened. While the stew is cooking, cook the pierogies according to the package in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side. Serve the stew in large bowls with about a tablespoon of sour cream and chopped chives. Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

1-10 ears Corn on the Cob (you can cook just 1, or as many as you can fit in the pot)

 

Cut the ends off of the ears of corn (you can fit more in this way). Shuck it if you want to. Place the trivet in the pot, and pour in 1 1/2 cups of water (2 cups for the 8 qt) Stack the ears of corn in the pot. Close the lid and set the steam release knob to the sealing position. Press the Pressure Cook/Manual button or dial, then the + or – button or dial to select 2 minutes (3 to 4 minutes for unshucked corn).  When the cooking cycle is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and carefully remove the corn. Slather with butter and sprinkle with salt, and enjoy!

Cuban Barbecued Pork Chops

Cuban Barbecued Pork Chops

1/4 C. Old El Paso taco sauce
1 T. brown sugar
1 T. strong black coffee
1 T. rum
1 tsp. frozen orange juice concentrate
4 (3/4″ thick) boneless pork loin chops

af3bf6ab-7aa4-4465-bf2f-d940e984c5b7

In small bowl, combine all ingredients except pork chops; mix well. Place pork chops in nonmetal dish or large resealable food storage plastic bag. Pour taco sauce mixture over pork chops; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours or overnight to marinate. Heat grill. When ready to grill, remove pork chops from marinade; reserve marinade. Place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 11-13 minutes or until pork is no longer pink in center, turning once and brushing with reserved marinade. Discard any remaining marinade.

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

 

1 large green tomato

Kosher salt

Freshly ground black pepper

1/2 cup all-purpose flour

1 large egg

1 tablespoon buttermilk

1 1/2 cups panko Japanese-style breadcrumbs

1/2 – 1 cup olive oil, for frying

For serving

1 medium avocado

1 teaspoon fresh lemon juice, or more to taste

4 large eggs

 

Prep tomatoes. Trim 1/2-inch from the stem and blossom ends of the tomato and discard. Slice tomato into 1/4-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside. Prep coating. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish. Coat tomatoes. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere. Cook tomatoes. Heat 1/2 cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels. For serving: Prep avocado. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste. Plate tomatoes. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside. Cook eggs. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don’t touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.

Thai Chicken Crescent Sandwiches

Thai Chicken Crescent Sandwiches

58162907-32e7-48c4-b7b2-53e658379cc62 T. plain yogurt or sour cream
1 T. peanut butter
2 tsp. curry powder
1 tsp. ginger
1/2 tsp. garlic powder
1 1/2 tsp. soy sauce
1 C. frozen cooked chicken breast, thawed
1 1/2 C. shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C. mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well. Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5″ square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Cast Iron Potatoes

Cast Iron Potatoes

Cast Iron Potatoes

 

2 tablespoons olive oil

2 large baking potatoes

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 tablespoons butter

2 tablespoons Parmesan cheese

Salt, to taste

Pepper, to taste

 

Preheat oven to 375°F. Brush bottom and sides of a baking dish or cast iron skillet with olive oil. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet. Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Cheddar-Stuffed Mushrooms

Cheddar-Stuffed Mushrooms

picrJ7ALU24 large fresh mushrooms, about 2 inches in diameter, cleaned
1/4 C. sliced green onions
1 clove garlic, finely chopped
1/2-3/4 tsp. Tabasco Pepper Sauce
1/4 C. Margarine or Butter
2/3 C. fine dry breadcrumbs
1/2 C. shredded cheddar cheese (about 2 ounces)

Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup. Cook and stir chopped stems, green onions, garlic and pepper sauce in butter in large skillet over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Place caps on baking pan. Bake at 425 for 8-10 minutes or until heated through.

Cilantro Lime Chicken Taco Salad

Cilantro Lime Chicken Taco Salad

Cilantro Lime Chicken Taco Salad

1/2 cup mayonnaise

1/2 cup buttermilk

1/3 cup salsa verde chunky preferred

1/3 cup cilantro chopped

1 tablespoon lime juice

2 cloves garlic pressed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

 

Salad

1 tablespoon extra-virgin olive oil

1/2 cup onion finely chopped

4 large chicken breasts diced into bite size pieces

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

14.5 ounces tomatoes diced, with green chiles, 1 can

15 ounces black beans drained and rinsed, 1 can

3 tablespoons cilantro finely chopped

Cilantro lime rice (recipe included)

Shredded lettuce

tomatoes diced

cheese shredded

avocado

tortilla chips

 

Cilantro Lime Rice

1 cup long grain white rice

1 1/4 cups Water

1 teaspoon salt

1 tablespoon lime juice

3 tablespoons cilantro fresh and chopped

1 tablespoon oil optional

 

Preparing the Dressing: In a blender jar, combine mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pulse until well combined. Refrigerate for several hours or overnight. Select Sauté function on the Instant Pot. When hot, add oil and onion to pot. Sauté onion for 3 minutes. Add chicken and sauté for 2 minutes. Add tomatoes, salt, cumin, and black pepper. Lock the lid in place. Select Manual on the Instant Pot and adjust to high pressure. Set to 2 minutes cook time. When timer beeps, use a quick pressure release to release the pressure. Remove the lid. Select sauté and cook stirring frequently, until liquid has cooked off. Stir in black beans and cilantro. Serve over lettuce topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing. To Make the Cilantro Lime Rice: Add the rice, water, 1 tablespoon oil and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 7 minutes. After 7 minutes do a quick pressure release. Fluff rice with a fork. In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add rice and toss until thoroughly mixed.

Fiesta Taco Casserole

Fiesta Taco Casserole

1 pound ground beef
1 can (15-16oz) spicy chili beans, undrained
1 C. salsa
2 C. coarsely broken tortilla chips
1/2 C. sour cream
4 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 C. shredded Cheddar or Monterey Jack cheese (4oz)
Tortilla chips, shredded lettuce, salsa if desired

44ec6722-6c64-4d52-9aba-a772e93e537e

Heat oven to 350. Cook beef in 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

Chocolate, Orange, and Olive Oil Mini Lava Cake

Chocolate, Orange, and Olive Oil Mini Lava Cake

Chocolate, Orange, and Olive Oil Mini Lava Cake

 

4 T. all-purpose flour

1/4 tsp. seasoning (orange zest)

4 T. of Sugar

1 pinch salt

1 T. of Bitter Cocoa Powder

1/2 tsp. baking powder

1 Medium egg

4 T. of Milk

2 T. Extra-Virgin Olive Oil

 

Set-up the pressure cooker by filling the inner pot with 1 cup of water. Prepare the cup by spreading a coat of olive oil on inside up to the top edge and set aside. In a measuring cup, add the flour, orange zest (or preferred seasoning), sugar, salt cocoa and baking powders and mix with a fork. Then, add the egg, milk, olive oil and mix vigorously until you have a homogeneous mini-cake batter. Pour into mug. (all separate steps on other site) Place the uncovered cup into the pressure cooker. If you are making more than one cup, arrange them so that they are all straight and not touching the inside of the pressure cooker. Close and lock the pressure cooker lid and choose Manual or Pressure Cook on High for 10 minutes cooking time. When time is up, release pressure. Open the top and with an oven-glove covered hand remove from the pot and serve on a saucer with a teaspoon immediately for the gooey center — it will keep cooking so if you let it rest the interior will solidify.

Savory Pork Carnitas

Savory Pork Carnitas

Savory-Pork-Mexican-Carnitas-31 Boston butt pork roast (3-4 pounds), trimmed of visible fat
1 pkg. reduced-sodium taco seasoning
3 cloves garlic, sliced
1 large onion, quartered
1 can (4oz) whole green chiles, drained
6-8 flour tortillas (10″)
Shredded lettuce
Chopped tomatoes
Sliced avocados
Sour cream or queso fresco
Lime wedges
Chopped fresh scallions or Red Onions and fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chiles in a 4 1/2-6 quart slow cooker and add about 1 cup of water. Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low. Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with shredded lettuce, chopped tomato, sliced avocado, sour cream, and lime wedges. Garnish them with the chopped scallions and cilantro sprigs.

10-minute turkey burgers

10-minute turkey burgers

10-minute turkey burgers

 

1 pound ground turkey

1 egg

½ cup gluten free old fashioned rolled oats

½ cup chopped baby spinach

½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra virgin olive oil

 

Place the turkey, egg, oats, spinach, green onion, onion, salt, and pepper to taste in a bowl.  Mix gently to combine. Form into 6 larger or 8 smaller patties Heat a skillet that has a lid over medium high heat and add the oil. Place the patties in the skillet a few at a time. Sauté the patties until lightly browned about 5 minutes, then flip and cover with lid, cooking additional 3 minutes

Classic Cheese Soufflé

Classic Cheese Soufflé

2421192 T. plain dried bread crumbs or freshly grated Parmesan cheese
4 T. butter or margarine
1/4 C all-purpose flour
1/4 tsp. salt
1/9 tsp. ground red pepper (cayenne)
1 1/2 C milk
8 ounces sharp cheddar cheese, shredded (2 cups)
5 large eggs, separated
1 large egg white

Preheat oven to 325. Grease 2-quart soufflé dish; sprinkle evenly with bread crumbs. In heavy 3-quart saucepan, melt butter over low heat. Stir in flour and ground red pepper until blended; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk. Cook, stirring constantly with wooden spoon, until mixture has thickened and boils. Stir in cheddar; cook, stirring, just until cheese has melted and sauce is smooth. Remove from heat. In small bowl, with wire whisk or fork, lightly beat egg yolks; gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent curdling. Set aside to cool. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cool cheese mixture. Fold in remaining whites, just until blended. Pour mixture into prepared soufflé dish. If desired, to create top-hat effect (center will rise higher than edge), with back of spoon, make 1″ deep indentation all around top of soufflé mixture about 1″ from edge of dish. Bake until soufflé has puffed, is golden brown, and knife inserted 1″ from edge comes out clean, 55-60 minutes. Serve hot.

Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

1 1/2 cups strawberries, hulled and diced

2 T. honey

1/2 cup granulated sugar

1 tsp. lemon juice

1 cup heavy whipping cream

1/2 cup half and half

1 tsp. vanilla extract

 

In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices. Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*). To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined. Pour the mixture into your ice cream maker and follow your manufacturer’s instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving. Recipe Notes: *If you puree the strawberries, I suggest only using 2/3 – 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1 1/2 cups.

Hot Cheddar Puffs

Hot Cheddar Puffs

cheddar-cheese-puffs-b2 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
6 T. butter or margarine, cut into pieces
1/2 tsp. salt
1 C water
1 C all-purpose flour
4 large eggs
4 ounces cheddar cheese, shredded (1 cup)

Preheat oven to 400. Grease two large cookie sheets. In a 3-quart saucepan, combine curry powder, coriander, cumin, and ground red pepper. Cook over medium heat, stirring constantly, until very fragrant, about 1 minute. Stir in butter, salt, and water; heat to boiling over high heat. Remove from heat. With wooden spoon, stir in flour all at once. Return pan to medium-low heat, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheddar. Spoon batter into large pastry bag fitted with 1/2″ plain tip. Pipe batter, about 1 inch apart, on cookie sheets, forming 1″ wide and 3/4″ high mounds. Alternatively, drop teaspoons of dough on cookie sheets. With fingertip dipped in cool water, smooth peaks. Bake puffs until deep golden, 25-30 minutes, rotating cookie sheets between oven racks halfway through baking. Transfer to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat in 400 degree oven 5 minutes to serve hot.

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Lemon Curd Ice Cream

 

1 3/4 C. cream

3/4 C. 2% milk

3/4 C. sugar

1/4 tsp. salt

5 egg yolks

1 C.  lemon curd  (store-bought may be used, but ice cream is better with homemade!)

 

To make ice cream, in a medium size saucepan add cream, milk, 1/2 C. of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 C. sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or overnight. When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturer’s directions.  Add lemon curd the last 5 – 10 minutes of mixing.  Makes about a 1 1/2 to 2 pints of ice cream.

Chicken Marsala

Chicken Marsala

chickenm1/8 tsp. black pepper
1/4 tsp. salt
1/4 C. flour
4 (5 oz. total) chicken breasts, boned, skinless
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside. To skillet, add wine and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over chicken. Cover and cook for about 5–10 minutes or until chicken is done. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings
Calories: 285
Fat: 8g
Fiber: 1g

Strawberry Limeade Slurpie

Strawberry Limeade Slurpie

Strawberry Limeade Slurpie

This is a spectacular summertime treat—so refreshing on a hot day. You can also use this recipe to make ice pops.

 

2 limes, juiced

2 T. agave nectar

6 frozen strawberries

1 C. ice cubes

1 tsp. pure maple syrup

 

Place all the ingredients in a high-powered blender and blend until smooth. Pour into glasses and serve immediately.

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

fa7ece74Good quality beef steak; trimmed of excess fat (and gristle & connective tissue if any). Cut meat into 1-inch cubes.

1 tablespoon olive oil
2 tablespoons minced yellow or white onion
2 tablespoons Worcestershire sauce
1-2 teaspoons hot pepper sauce (Such as Tabasco)
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
Optional: 1/2 cup vodka

In a small saucepan, over medium heat sauté onion in olive oil until translucent. If using vodka add it now and allow to simmer until volume reduces by about half. Stir in remaining ingredients, simmer for a minute or two then reduce heat. Taste for seasonings, and adjust if necessary. (Sauce can be served warm or at room temperature.) Cut meat into approximately 1-inch cubes. If you are going to pan sear them, no need to skewer meat, just salt and pepper the meat and cook in a hot pan, turning as the cubes become brown and done to your liking. Place on a warmed platter with skewers and dipping sauce in a small bowl alongside. To grill or broil, cut meat as directed above, skewer meat, salt & pepper and grill/broil until cooked the way you prefer. I place some dipping sauce on a warm plate/platter, arrange the cooked meat on top, with additional sauce on the side. A shower of minced parsley or chives brightens up the dish.