Birds Nest Egg Cups

Birds Nest Egg Cups

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

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

Crispy Edamame

Crispy Edamame

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

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

Spinach and Cheese Strata

Spinach and Cheese Strata

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

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

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

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

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

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

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

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

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

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

Pancake Apple Rings

Pancake Apple Rings

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

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

Bread Dipping Spices

Bread Dipping Spices

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

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

Rhubarb Lemonade

Rhubarb Lemonade

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

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

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

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

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

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

Cook All Night BBQ Beef Brisket

Cook All Night BBQ Beef Brisket

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

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

Ancho Barbecue Sauce

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

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

Cheesy Zucchini Bites

Cheesy Zucchini Bites

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

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

Cheesy Cauliflower Tots

Cheesy Cauliflower Tots

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

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

How to Make Dog Bread

How to Make Dog Bread

Dog Breads

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

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

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

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

Grilled Chicken with Cherries, Shallots, and Arugula

Grilled Chicken with Cherries, Shallots, and Arugula

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

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

15 Ways to Doctor a Deli Potato Salad

15 Ways to Doctor a Deli Potato Salad

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

Taco Potato Salad
Taco Potato Salad

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

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

Easy Salt & Vinegar Roasted Chickpeas

Easy Salt & Vinegar Roasted Chickpeas

7db85214d8795eef876b11210c3d862c

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

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

Salted Caramel Dulce de Leche Cheesecake Bars

Salted Caramel Dulce de Leche Cheesecake Bars

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

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

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

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

10 caramel chews
Fleur de sel

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

Red Wine Beef Stew

Red Wine Beef Stew

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

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

Italian Layer Bake

Italian Layer Bake

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

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

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

1-rotel-canned-tomato-salsa-recipe-mountain-mama-cooks-2 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey (do not leave this out!  It makes the salsa taste like restaurant salsa!)
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Avocado Salad with Heirloom Tomatoes

Avocado Salad with Heirloom Tomatoes

1 159495222791b15d2cb3553715168fbfhalf avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (fleur de sel if you can get it)

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

Pie Fries

Pie Fries

pfriesCut pie crust into strips w/ fluted pastry wheel. Brush w/ melted butter. Sprinkle w/ cinnamon sugar. Bake at 375 about 15 minutes. Eat “as is” or dip into jam, pie filling or frosting

 

Jam Straws

Jam Straws

jamstraws1 package puff pastry (2 sheets)
1/4 C. seedless raspberry jam
Flour for dusting
Powdered sugar for sprinkling

Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside. Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2″ larger on each side. Cut crosswise into two rectangles. Heat 1/4 C. of jam in microwave for15-20 seconds, just enough to loosen the consistency. With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin – not too hard, or your jam will squish out. Slice into long strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar. Repeat process with second sheet of puff pastry. Very pretty served in colorful paper cones

Mushroom and Brie Bisque with Puff Pastry Toppers

Mushroom and Brie Bisque with Puff Pastry Toppers

1untitled/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence

Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

German Soft Pretzel Sticks

German Soft Pretzel Sticks

43daf9d93c99322275584dc2afd50bb1½ cup light brown sugar
2 cups warm water (about 110 degrees)
5½ teaspoons active dry yeast
¼ cup vegetable or canola oil
5¾ cups all-purpose flour, plus more for kneading
¾ cup baking soda
1 large egg beaten with 1 tablespoon of water
1 Tablespoon of butter (for buttering parchment)

In a large bowl of stand mixer, combine the brown sugar and 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2¾ cups of flour; the dough will be slightly sticky. Knead until smooth and silky, about 3 minutes. If the dough is very sticky, knead in up to ¼ cup more flour. Transfer the dough to a large, greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes. Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces. Roll each piece into a 7-8 inch stick about ½ inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes. Heat up 1 cup of hot water on burner. Keep hot until needed. (Or heat in microwave.) In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds. Turning once after 15 seconds. Add about 1 cup of hot water before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly. Add another cup of hot water before second batch. Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until deeply browned, about 10 minutes. Serve warm or at room temperature.

Egg Muffins

Egg Muffins

eggm15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don’t have Spike, use any type of seasoning blend that’s good with eggs.)
1-2 C. grated low fat cheese
3 green onions diced small
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin C. layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin C. to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin C. until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat. Use silicone muffin tins or individual silicone C., spray them with nonstick spray, and put them on a large cookie sheet to catch spills. The two ingredients I think are essential are cheese and green onions. Other than that, the varieties are endless. Put cheese, meat, or veggies in the muffin C. first, then pour in beaten eggs. When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan. Let the muffins cool for 15-20 minutes before you store them in the refrigerator. (I used to freeze them, but I find they keep in the fridge for over a week and I like them best when they haven’t been frozen.) Here’s my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they’re hot, grab the bag and run out the door with a quick breakfast. (Don’t heat for too long or they can get rubbery.) I confess, I eat them in the car on the way to school.

Bacon Pancakes

Bacon Pancakes

2bpc C. extra light and fluffy complete pancake and waffle mix
Water
2 T. unsalted butter
1 package cooked bacon
maple syrup

Prepare pancake mix with water as label directs to make about 15 pancakes. Heat large griddle over medium heat; brush with 1 tsp. butter. Arrange 3 slices bacon about 3 inches apart on warm griddle; cook 1 minute or until bacon begins to sizzle. Pour scant 1/4 C. pancake batter over bacon to cover; cook 1-1/2 to 2 minutes or until bubbles burst around edge of pancakes. Turn pancakes and cook 1-1/2 to 2 minutes longer or until bottoms are golden brown. Transfer pancakes to plate; keep warm. Repeat with remaining batter, bacon and butter. Serve pancakes with maple syrup.

Zesty Toasted Oyster Crackers

Zesty Toasted Oyster Crackers

crackers¾ C. Vegetable Oil
1 pkg. Ranch Dressing Mix
1 tsp. dried Dill
1 tsp. Lemon Pepper
10oz. pkg. Oyster Crackers

Preheat the oven to 350. Place oil in mixing bowl and stir in the dressing mix, herbs and seasonings. Add oyster crackers and toss until they are well coated. Transfer to a rimmed baking sheet and bake until crisp, 3-4 minutes. Do not over bake, as they will quickly burn. Serve warm or allow to cool completely and store in a air tight tin container in a cool, dry place for up to 1 week.

Sauteed Chicken with Olives, Capers and Lemons

Sauteed Chicken with Olives, Capers and Lemons

2 lemons, sliced ¼ inch thick
¼ cup plus 1 tablespoon extra-virgin olive oil
6 skinless, boneless chicken thighs, about 1 pound
1-2 tablespoons rice flour or all-purpose flour
1 fat garlic clove, minced
1 cup chicken broth
¾ cup Sicilian green olives
¼ cup capers
2 tablespoons butter
2 tablespoons parsley
Kosher salt and freshly cracked black pepper

91137e214b752555a9ead8f63c4cadcfBring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1½ tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken. Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top. Serve with sautéed spinach, kale or Swiss chard on the side

Prosciutto-Wrapped Chicken with Asparagus

Prosciutto-Wrapped Chicken with Asparagus

18dfd797fb6047a6e4e61fe1d919108ad pound chicken breast, sliced thin (2-3 breasts)
Salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream

If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or sauté it with some oil). In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.

Tomato, Basil and Parmesan Tartlets

Tomato, Basil and Parmesan Tartlets

4 (2.1 oz.) pkg. frozen mini phyllo shells
12 oz. reduced-fat cream cheese, at room temperature
1 (8 oz.) pkg. shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 large eggs, slightly beaten
1 cup oil-packed sundried tomatoes, chopped and drained
1 cup fresh basil, chopped
2 cloves garlic, minced
Black pepper

Preheat oven to 350. Divide the frozen phyllo shells between two rimmed baking sheets.
Set the baking sheets aside. Place cream cheese, mozzarella cheese, Parmesan cheese, eggs, sundried tomatoes, basil and garlic in bowl of a large mixer or a food processor. Blend on low speed of mixer or pulse of food processor until ingredients come together and are well combined. Season with black pepper. Place 1 teaspoon of mixture in each phyllo shell.
Bake until cheese bubbles and the shells are crisp and brown. 8-10 minutes. Remove from oven and serve warm. Can be made earlier in the day and reheated in preheated 350 oven for 3-4 minutes.

Artichoke and Feta Puff Pastry Pizza

Artichoke and Feta Puff Pastry Pizza

1 sheet frozen puff pastry (half a 17.3oz box)
1/2 C drained oil-packed sun-dried tomatoes
1 jar (6oz) marinated artichoke hearts, drained
1 C (4oz) pre-crumbled feta cheese
1/3 C pre-chopped pecans or pine nuts (optional)
1 tsp chopped fresh oregano, or 1/2 tsp dried

Preheat oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an 8″ square or 8×10″ rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by chopped tomatoes, artichokes, nuts, if using, and oregano. Bake until the pastry puffs up tall and is golden brown, 20-25 minutes. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter, and serve.

Mario Batali’s Ragu Bolognese

Mario Batali’s Ragu Bolognese

ragu-bolognese_recipe_1000x400_14217119235265 tablespoons extra-virgin olive oil
3 tablespoons butter
3 medium carrots, finely diced
1 medium onion, diced
3 ribs celery, finely diced
4 cloves garlic, sliced
3/4 pound veal, ground
3/4 pound pork, ground
3/4 pound beef, ground (ground chuck)
6 ounces tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Cooked pasta
Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft, but not browned, about 15 minutes. Add the veal, pork, and beef and stir into the vegetables. Lower the heat slightly and cook, Continue cooking, stirring occasionally to keep the meat from sticking together, until well-browned and all the fat has cooked off, about 45 minutes to 1 hour. Add the tomato paste, stir to incorporate, and cook slowly for about 30 minutes. Add the milk, stir and scrape up any browned bits off the bottom of the pan, and allow to simmer another 45 minutes. Add the wine, simmer about 10 minutes until reduced, decrease the heat to low, cover, and simmer for another hour. Season with salt and pepper, to taste, and remove from the heat. When ready to serve, transfer the pasta directly out of the boiling water into the saucepan with the appropriate amount of the hot ragu bolognese, and toss so that the pasta is evenly coated. Serve with freshly grated Parmigiano-Reggiano.

Puffy Cheese Twists

Puffy Cheese Twists

Slice thawed puff pastry into 1/3” strips. Holding strip at each end, working quickly, dredge it in a shallow dish of grated parmesan cheese. Turn one end clockwise to twist the strip into a gentle corkscrew. Sprinkle with cayenne or paprika. Bake at 400 until golden brown and aromatic, about 15 minutes. Serve alongside a soup and salad, or try it as a dipper for your favorite dip as a change.

Cumin Chicken with Black Beans

Cumin Chicken with Black Beans

cumin-chicken-rs-633289-x4 thin sliced, boneless, skinless chicken breasts (1/2” thick. Pound if necessary)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
corn kernels cut from 4 cobs (lightly steam on the cob before removing)
1 1/4 cups cherry or grape tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar

Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and pepper. Slice chicken and arrange on top of beans.

Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

Slow-Cooker-Lemon-Chicken12 boneless, skinless chicken thighs
Kosher or sea salt to taste
¾ teaspoon pepper, divided
2 tablespoons olive oil, divided
1 lemon, sliced (optional)
1 cup chicken broth (fat free, low sodium)
3 tablespoons freshly squeezed lemon juice
¼ cup flour, optional corn starch
½ teaspoon ground cumin
¾ cup pitted green olives

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. Add lemon slices as a garnish to serve, if using.

How to Doctor Store-Bought Lemonade

How to Doctor Store-Bought Lemonade

untitled-1921-2Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add

1 pint fresh blueberries or raspberries

1 C. crushed strawberries macerated in 2 T. sugar

1 C. lemon and orange slices

½ C. Seedless Cucumber Slices

½ C. Tea or herb steep (like lavender stalks or basil)

Orange, Lemon and Lime Citrus Cookies

Orange, Lemon and Lime Citrus Cookies

Chewy, sugar coated cookies with orange, lemon and lime zest!

Cookiestack-1024x6853/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack. Store in a covered container for up to a week. ENJOY.

Pretzel Bites with Beer Cheese

Pretzel Bites with Beer Cheese

pretzels-banner4 teaspoons active dry yeast
1 & 1/4 cups warm water
5 cups flour
1/4 cup white sugar, plus 1 teaspoon
1/4 cup brown sugar
1 & 1/2 teaspoon salt
4 tablespoons butter, melted and divided
1/2 cup baking soda
2 egg whites
Kosher or coarse sea salt, for topping
cooking spray

In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside for 10 minutes. In a large bowl or stand mixer, combine the flour, white and brown sugars, and salt. Pour the water/yeast mixture and 2 tablespoons melted butter into the bowl. Knead for 6-8 minutes until the dough is smooth. Add extra water if dough is too dry, until you get your desired texture. Lightly oil a large bowl. Shape dough into a ball. Place the dough ball in the bowl, cover with plastic wrap, and allow to rise for one hour. Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray. In a large bowl, combine 4 cups of hot water and baking soda. In a small bowl, whisk together the egg whites and remaining 2 tablespoons of melted butter. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and break off small chunks of dough – Roll the chunks into 1 inch diameter balls (I got about 20-25). Dip the pieces in the baking soda water and place on the baking sheet. Gently drying with a paper towel if they become too wet. Brush each pretzel ball with egg whites/melted butter then sprinkle with kosher salt. Bake for 7-8 minutes, until browned.

Beer Cheese

1/2 cup cream cheese
1/2 cup good beer
1 tablespoon horseradish sauce
1/2 teaspoon garlic powder
1 cup Velveeta, cut into small cubes
1/2 teaspoon cayenne pepper
Freshly ground black pepper

Place cream cheese in a microwave safe bowl and heat for about 30 seconds. Stir until smooth. Stir in beer, horseradish sauce, garlic powder, cayenne pepper, and black pepper. Heat for another 30 seconds in the microwave. Stir until smooth. Add in Velveeta. Heat another 30 seconds, and stir until cheese is melted and smooth.