Fava (Puréed Yellow Split Peas)

Fava (Puréed Yellow Split Peas)

fava_170w_170hFava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong).

 

1 lb 2 oz yellow split peas

1 small red onion, peeled

2 garlic cloves, peeled

About 1 1/2 teaspoons salt

olive oil for serving

1 large red onion, sliced, for serving

handful of capers with leaves for serving

 

Rinse the fava, then put into a pot and cover with cold water. Bring to a boil. Drain and give the fava a shower in a colander. Rinse out the pot, put the fava back in and add four cups of hot water. Bring to a boil, add the whole onion and garlic and simmer, partly covered, for about 30 minutes. Remove the lid and simmer over low heat, stirring from time to time, for about 30 minutes more or until all the water has been absorbed and it starts glooping on the surface. Stir in the salt to taste. Discard the onion and garlic cloves, and pulse the fava, with a hand-held blender if you have one, or in a food processor until smooth like soft mashed potato–much will have collapsed on its own and it may not even be necessary to purée. Leave it to sit for a bit, then spoon into a serving dish. Drizzle a good amount of olive oil over the top. Serve warm with the onion slices, capers, and a grinding of pepper. Note: If you have made it beforehand, you will need to add some water and beat it to thin out again to a soft creamy mash, as it will have set in a clump.

Caprese Benedict with Basil Hollandaise

Caprese Benedict with Basil Hollandaise

basilholl4 English muffin halves

8 ounces fresh mozzarella, sliced thinly

1 large heirloom tomato

8 large fresh basil leaves

1 tablespoon white vinegar

4 large eggs

Black pepper and kosher salt

 

1 egg yolk

2 tablespoons lemon juice

2 large basil leaves

¼ cup melted butter

kosher salt

black pepper

 

Put a shallow pot of water over medium heat to simmer and add the vinegar. While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in the blender and puree until very smooth. Season to taste with salt and pepper and set aside. Toast the English muffins until crispy and top them with the mozzarella, tomatoes and basil. Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes. Drain gently and top the benedict with the egg. Spoon the Basil Hollandaise over the egg. Serve hot.

 

Bread Snails

Bread Snails

breadstick-snails-R133306-ss1 Tube Refrigerated Breadsticks

Purchased Basil Pesto

Coarsely Shredded Carrot

 

Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.

Parmesan-Rosemary Crackers

Parmesan-Rosemary Crackers

crackersstacked**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours. Also: Bake these the day you serve them. They don’t keep well.

3/4 cup all-purpose flour

1 teaspoon coarse salt

Pinch of white pepper

2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish

3 tablespoons chilled unsalted butter, cut into small pieces

1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese

5 tablespoons sour cream

1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.) Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.

Healthy Homemade Fruit Snacks

Healthy Homemade Fruit Snacks

newsquare2/3 cup fresh lemon juice or fresh orange juice (if you don’t like sour go with orange!)

2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)

1 – 2 T. honey

5 T. gelatin 

Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote. Puree mixture using an immersion blender or small blender. Let sit, off heat, for 5 – 10 minutes. Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.) Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.

Note: I like to keep these in my fridge (I love cold things!), but they do transport and keep nicely at room temperature.

Margarita Fruit Dip

Margarita Fruit Dip

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1/3 cup frozen (thawed) margarita drink mix (from 10-ounce can)

2 T. orange juice

1 teaspoons grated lime peel

1/4 cup whipping (heavy) cream

Whole strawberries

 margarita-fruit-dip-recipe

Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour. Serve dip with strawberries.

 

Grilled Mini Pitas

Grilled Mini Pitas

Take 8 pita bread rounds and mix & match your recipe from these options…

sauce options topping choices finishing touch possibilities
1/2 cup KRAFT Classic Caesar Dressing 2 cups KRAFT Shredded Pizza! Four Cheese, 1/2 cup OSCAR MAYER Real Bacon Bits, 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips 1 cup shredded romaine lettuce
1/2 cup KRAFT Original Barbecue Sauce 2 cups KRAFT Four Cheese Mexican Style Shredded Cheese; 4 cups mixed red, green and yellow pepper strips; 1 small red onion, sliced 1/4 cup chopped cilantro
1/2 cup KRAFT Greek Vinaigrette Dressing 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese; 1 small red onion, chopped; 1/2 cup kalamata olives, cut in half 1/2 cup chopped cucumbers
1 cup TACO BELL® Thick & Chunky Salsa 2 cups KRAFT Shredded Cheddar Cheese, 1 cup frozen BOCA Ground Crumbles, 1 cup frozen corn 2 avocados, sliced

Then follow our 3 simple steps:

HEAT grill to medium heat. Spread pitas with sauce. Add toppings.

PLACE pita on sheet of heavy-duty foil on grate of grill; cover with lid. Grill 10 to 13 min. or until cheese is melted.

TOP with finishing touches.

Homemade Cheez-Its (Cheddar Cheese Crackers)

Homemade Cheez-Its (Cheddar Cheese Crackers)

baked-cheese-crackers11 cup all-purpose flour

4 tablespoons unsalted butter, cut into small pieces

8 ounces sharp cheddar cheese, grated

3/4 teaspoon salt

1/2 teaspoon ground mustard (optional)

2 tablespoons cold water

In a food processor, pulse everything except water together until it looks like coarse crumbs. While pulsing, add in water 1 tablespoon at a time. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes. Meanwhile, preheat oven to 350 degrees. Roll out dough (quite thin–I think mine would have been slightly better had they been a bit thinner) and cut into squares. Use a toothpick, or the end of a scissors (I had to improvise, the toothpick wasn’t making a big enough hole for my liking) to poke a hole in the middle of each cracker. Place crackers on lined baking sheet. You can place them fairly close together, as they do not really expand. Bake for 13-15 minutes or until crispy. Mine could have gone a bit longer–they aren’t quite like the crackers you buy in the store. *note: I used my food processor shredder blade to shred an 8 ounce blade of cheese. It takes about two seconds…and since I was already getting the food processor dirty, it was a no-brainer.

Dark Chocolate Soufflé

Dark Chocolate Soufflé

souffles-su-600574-xAdd cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

 

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

1 cup chopped bittersweet or semisweet chocolate (5 to 6 oz.)

4 large eggs, separated

2 tablespoons rum or 1 teaspoon vanilla

1/8 teaspoon cream of tartar

1/4 cup sugar

Lightly sweetened softly whipped cream

 

Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat. Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see “Crowning Glory” below). Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one. Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.

 

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

 

 

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

Notes: Use dried tomatoes that are moist, soft, and pliable; if they aren’t, soak them in hot water until soft, 5 to 15 minutes, then squeeze out water. Or use oil-packed tomatoes and squeeze out the oil. You can prepare the dishes (step 1), make the sauce (step 2), and separate the eggs up to 4 hours ahead; cover sauce and eggs separately and chill. Stir the chilled white sauce over low heat until hot before proceeding with step 3.

 

tomato-souffle-su-600637-x1/4 cup (1/8 lb.) butter

1/4 cup all-purpose flour

1 1/4 cups milk

1 teaspoon dried tarragon

1/4 teaspoon salt

1 cup thawed frozen corn kernels

1/3 cup finely chopped dried tomatoes

1/2 cup grated parmesan cheese

8 large eggs, separated

1/4 teaspoon cream of tartar

Shrimp-Onion Relish

 

Generously butter a 2 1/2- to 3-quart soufflé dish or six 1 1/2- to 2-cup soufflé dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, tarragon, and salt, and continue stirring until sauce boils and thickens, 2 to 3 minutes. Add corn and dried tomatoes and stir until hot, about 1 minute. Remove from heat. Add parmesan cheese and stir until melted. Add egg yolks and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dish (or dishes). If higher than 3/4 full, use a foil collar (see “Crowning Glory” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake large soufflé in a 350° regular or 325° convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes. Bake small soufflés in a 375° regular or convection oven, 20 to 25 minutes. Serve immediately, scooping portions from single soufflé with a large spoon. Pass the shrimp-onion relish to spoon over each serving as desired.

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Classic Cheese Soufflé

Classic Cheese Soufflé

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.  Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles. Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé. Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal. Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

cheese-souffle-su-600573-2-l

1/4 cup (1/8 lb.) butter

1/4 cup all-purpose

1 1/4 cups milk

1/4 teaspoon cayenne

1/4 teaspoon salt

1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)

6  large eggs, separated

1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see “Crowning Glory,” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

No-Bake Lemon Pie

No-Bake Lemon Pie

1 (14oz) can sweetened condensed milk (Eagle Brand)
1/2 C. lemon juice
1 (8oz) tub cool-whip
1 9-inch graham cracker crust

pie

Whisk together milk and lemon juice. Carefully fold in cool-whip. Pour into prepared graham cracker crust. Refrigerate 4 hours, or until firm.

Croque Monsieurs

Croque Monsieurs

mons2 T. of butter
3 T. flour (I used brown rice flour to make it gluten free)
2 cups of hot milk
1 tsp. of salt
1/2 tsp. of pepper
Pinch of nutmeg
12 ounces of Gruyere cheese, grated
1/2 C. freshly grated parmesan
8 croissants or 16 slices of white bread
Dijon mustard
8 ounces of ham, sliced

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Melt butter in a small sauce pan, add flour and stir for 2 minutes. Slowly pour in hot milk and whisk until sauce is thick. Remove from heat and stir in salt, pepper, nutmeg, 1/2 C. of Gruyere cheese and Parmesan cheese. Stir until cheese is melted and set aside. Cut the croissants in half and place on the cookie sheet. Bake for 4 minutes, flip and bake for an additional 2 minutes. Remove croissants, spread Dijon mustard on one half. Add the ham and Gruyere Cheese, top with croissant. Spoon cheese sauce over each sandwich, top with more Gruyere cheese. Bake in the oven for 5 minutes or until tops are browned.

Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

2 jalapeño chile peppeCaribbean-Baked-Chicken-with-Mangors, halved and seeded (wear plastic gloves when handling)
1/2 med onion, halved
2 cloves garlic, minced
1 slice (1/4” thick) peeled fresh ginger
1 T. extra virgin olive oil
1 T. white wine vinegar
1 tsp. jerk seasoning
1 tsp. ground allspice
4 boneless, skinless chicken breast halves
1/2 mango, peeled and finely chopped
1 T. chopped cilantro leaves

Preheat oven to 450 degrees F. Coat 13” x 9” baking pan with cooking spray. In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping machine a few times to scrape down inside of container. Spread jalapeño mixture on both sides of chicken breasts. Place into prepared baking pan. Bake 30 minutes or until thermometer inserted into thickest portion registers 170 degrees F and juices run clear. Place chicken onto 4 plates, and scatter mango on top. Sprinkle with cilantro.

Salted Caramels

Salted Caramels

1 cup heavy cream
5 tablespoons unsalted butter, cubed
1 teaspoon large flake sea salt (Recommended: Maldon)
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Line an 8-inch square baking pan with lightly oiled parchment paper. Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it’s reached a boil, remove it from the heat and set it aside. In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it is golden brown in color. Do not stir. Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248ºF on a thermometer, about 12 minutes. Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours. Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat. Kelly’s Notes: Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor. For an added salty kick, top the caramels with additional sea salt after you’ve poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.

Pupusas Revueltas

Pupusas Revueltas

1 lb. chicken breast, la_santaneca_pupusas_optground
1 T. vegetable oil
1/2 lb. lowfat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded, minced
1 small tomato, finely chopped
1/2 tsp. salt
5 C. instant corn flour (masa harina)
6 C. water

In nonstick skillet, sauté chicken in oil over low heat until it turns white. Stir chicken constantly to keep it from sticking. Add onion, garlic, green pepper, and tomato. Cook chicken mixture through. Remove skillet from stove and let mixture cool in refrigerator. Meanwhile, place flour in large mixing bowl and stir in enough water to make stiff, tortilla-like dough. When chicken mixture has cooled, mix in cheese. Divide dough into 24 portions. With your hands, roll dough into balls and flatten each into 1/2–inch thick circle. Put spoonful of chicken mixture in middle of each circle of dough and bring edges to center. Flatten ball of dough again until it is 1/2–inch thick. In very hot iron skillet, cook pupusas on each side until golden brown. Serve hot.

Yield: 12 servings
Serving Size: 2 Pupusas
Calories: 290
Fat: 7g
Fiber: 5g

Maple and Spice Snack Mix

Maple and Spice Snack Mix

1/4 C. sugar free pancake syrup
2 T. unsalted butter, cut up in small chunkssyrup
1 T. chili powder
1/2 tsp. salt
1/4 tsp. cinnamon
3 C. air popped popcorn
3 C. mixed nuts, unsalted
1 C. wheat nuts
1/3 C. dried blueberries with no sugar added

Pour the syrup into a medium size saucepan. Place over low heat. Add the butter and let it begin to melt. Sprinkle in the chili powder, salt and cinnamon. Stirring often continue to cook on low until the butter has completely melted. Set the oven temperature to 300 degrees. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan. Pour the syrup mixture over the top and toss to coat all the ingredients completely. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly. Cool the snack mix to room temperature before storing in a container.

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

This recipe doesn’t require exact measurements, just make it to fit your appetite.

burrata

Burrata cheese
Tomato slices
Asparagus spears
Prosciutto
Arugula
Fresh basil leaves
French bread slices
Good quality extra virgin olive oil
Freshly ground pepper and kosher salt

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.

Sausage and Burrata Pasta

Sausage and Burrata Pasta

Sausage-and-Burrata-Pasta-680t1 pound pasta, rotini or small shells work great
2 tablespoons olive oil
1 onion, chopped very fine
1 pound bulk pork sausage, sweet or spicy
1 teaspoon, chopped garlic
1 29 ounce can of tomato sauce
1 cup of white wine or chicken broth
1 cup half and half
½ cup parmesan cheese
1 burrata ball
Additional olive oil to drizzle
Fresh ground sea salt and pepper
Additional parmesan cheese to garnish
Fresh basil to garnish (optional)

Cook pasta according to package instructions and drain when ready. I prefer to cook it al dente for this recipe. In a large skillet over medium heat, add olive oil and add onions. Sauté the onions and when they are soft, approximately 3 minutes, add the bulk sausage. Cook for approximately 5 minutes and use a wooden spoon to break up the sausage into crumbles. Add the garlic and sauté for an additional 3 minutes. Stir in the tomato sauce and white wine. Simmer for approximately 10 minutes. Lower the heat to low and slowly stir in the half and half. When well blended, stir in the parmesan cheese and continue to stir until creamy. Add the drained sauce to the skillet and simmer for an additional 5 minutes on low until the sauce is slightly absorbed by the pasta. Remove the burrata from the container and absorb any of the excess water with a paper towel. Plate the pasta on a large bowl and top with the burrata immediately. The heat from the pasta will warm and melt the burrata slightly. Drizzle olive oil on top of the burrata and season with fresh ground sea salt and pepper. Garnish with additional parmesan cheese or parmesan shavings and fresh basil

Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Salt (optional), for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 T. chopped fresh basil, or 1 tsp. store-bought pesto
1 pint (2 C.) grape or cherry tomatoes, or 2 C. chopped tomatoes (from 2 medium-size tomatoes)
1 tsp. capers, drained
¼ C. pre-shredded Parmesan cheese

Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once. (For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like)

Pasta Shells with Tuna, Lemon and Olives

Pasta Shells with Tuna, Lemon and Olives

Salt, for cooking pasta, optional
8 ounces medium-size pasta shells
1 (6-ounce) can solid white albacore tuna, packed in water, drained
1 C. store-bought olive salad
1 tsp. grated lemon zest
1 T. fresh lemon juice
2 tsp. capers, drained, for garnish
1/4 C. chopped fresh basil or parsley, for garnish
Lemon wedges, for garnish

Bring a large pot water to boil over high heat. Add salt, if using, and stir in pasta shells. Reduce heat to medium-high and cook shells, uncovered, 8 minutes until al dente (firm to the bite). Meanwhile, place tuna, olive salad, lemon zest and juice in a food processor fitted with metal blade or blender and puree 30 seconds until smooth. Drain pasta shells well in a colander, shaking it a few times to remove any water that clings to pasta. Return shells to pot. Fold in the sauce and stir to coat pasta well. Serve at once, garnished with capers, basil and lemon wedges.

Yield: 4 servings
Calories: 763
Fat: 58g
Fiber: 2g

Bean and Bacon Soup

Bean and Bacon Soup

1 pound small dry beans soaked overnight
2 diced carrots
2 stalks diced celery
1/2 diced onion
1 small can tomato sauce or 1 cup V-8
2 tablespoons bacon grease (reserve from bacon)
2 small dried whole chili peppers (optional)
1 bay leaf
salt and pepper to taste.

Cook a few slices of bacon; reserve fat. Set aside for garnish. Sauté the carrots, celery and onion in the bacon grease. Drain the bean of the soaking water and rinse well. Put sautéed vegetables, beans, chili peppers and bay leaf in crock pot. Fill to within 2 inches of top (this is in my 6 quart) cover and set on High. Depending on the beans it will take 6 to 8 hours to cook soft. If you need it to cook longer just add more water at the beginning. At this point add tomato sauce, salt and pepper. Let cook for 1/2 more and its ready.

Caprese Salad Re-Do

Caprese Salad Re-Do

Caprese-SaladEveryone loves a caprese salad!  What’s not to like – a little tomato, fresh mozzarella, a few basil leaves, some olive oil and balsamic vinegar – perfect ingredients all stacked up into one salad.   But what if you don’t want to stack them up?

Try freshening up your presentation with this idea:

Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side.  Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice.  Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top.  Drizzle it with your favorite sea salt – and voila!  An update to everyone’s favorite caprese salad!

Roast Pork Tenderloin with a Fig and Chipotle Jam

Roast Pork Tenderloin with a Fig and Chipotle Jam

10271/2 c fig preserves
1 to 2 T. canned chipotle peppers in adobo sauce
1 lb. pork tenderloin
Salt and pepper
1 lime, cut in quarters

Place a rack in the center of the oven and preheat the oven to 450 degrees. Place the fig preserves and the chipotle peppers in a food processor or a blender and pulse until the mixture is smooth–about 30 seconds. Set aside. Place the pork tenderloin in a 13 by 9 glass or ceramic baking dish and season the pork with salt and pepper. Spoon the jam mixture evenly over the pork. Roast the pork until it browns and the juices run clear when pierced with a fork and the meat is still barely pink–20 to 25 minutes. Remove the baking dish from the oven and cover the meat with foil and let it rest for 10 minutes. Slice the tenderloin and serve with the lime quarters.

Pork Chops with Green Olives & Lemon

Pork Chops with Green Olives & Lemon

2 cq5dam_web_616_462pork chops, on the bone
Salt and freshly ground black pepper
Pinch sugar
2 tablespoons olive oil
3/4 cup/175 ml white wine
Skin 1 preserved lemon, chopped
1/2 cup/85 g green olives, with pits
Small handful chopped fresh rosemary or thyme

Branch cherry tomatoes
Olive oil, for drizzling

Season the chops with salt and pepper. “Season” also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a sauté pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side. To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.

Mojito

Mojito

mojitoJuice of 1/2 lime
1 tsp. granulated sugar
2 to 3 sprigs fresh mint
1 1/2 ounces white rum
Crushed ice
Soda water

Mix the lime juice with the sugar in a highball glass until the sugar dissolves. Drop in the mint and add the rum and ice. Stir. Fill the glass with soda water. Finish with another sprig of mint.

Easy Beef Stroganoff with Parsley Noodles

Easy Beef Stroganoff with Parsley Noodles

DSC_00071 pound beef tenderloin or top sirloin, cut into 1-inch cubes
Salt
2 tsp. paprika
1 can (14oz) low-sodium beef broth
1 can (8oz) tomato sauce
1 package (1.3oz) onion soup mix
1 package (8oz) pre-sliced fresh mushrooms
black pepper
1 pound egg noodles
¼ C. chopped fresh parsley
1 T. all-purpose flour
1 C. sour cream

Season the beef cubes all over with salt and the paprika. Melt two T. of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, two to three minutes. Reduce the heat to medium. Pour ¼ C. of the broth into a measuring C. and set it aside. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste. Let the mixture come to a boil, stirring, then reduce heat to low and let simmer, uncovered, until the Stroganoff thickens and the beef and mushrooms are cooked through – 20 to 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Add salt and stir in egg noodles. Reduce heat to medium and cook the noodles uncovered until al dente, 7 to 8 minutes. Drain well, the toss with the remaining 2 T. of butter and the parsley. Cover to keep warm and set aside. Place flour in the reserved quarter C. of broth and whisk until free of lumps. Pour broth slowly into the hot beef, stirring constantly. Spoon ½ C. of the beef mixture into a small bowl. Add the sour cream to that ½ C. and stir to combine. Add the slightly heated sour cream mixture to the pan of beef and stir until mixed well. Raise the heat to medium and cook until very hot, but do not allow beef to boil. Serve over noodles.

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Caramelized Shallot and Crispy Sage Macaroni and Cheese

carmelized-shallot-and-crispy-sage-macaroni-and-cheese-cake-batter-and-bowl-blog-kerstin-sinkevicius1 pound orecchiette pasta
2 tablespoons olive oil
2 cups chopped shallots
2 cloves garlic, minced
5 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
1 teaspoon salt
1/4 cup chopped fresh sage

Prepare pasta according to package directions. Briefly, bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain. Heat olive oil over medium heat in a large pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Add garlic and sauté one additional minute. Meanwhile, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat. Mix orecchiette pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Yield: 8 servings
Calories: 685
Fat: 41g
Fiber: 2g

Mac n’ Cheese with Mushrooms and Broccoli Rabe

Mac n’ Cheese with Mushrooms and Broccoli Rabe

img00444-20100822-19042 T. Extra virgin olive oil
8 oz. Shitake mushrooms, stems removed, sliced thin
8 oz. Cremini or button mushrooms, stems removed, sliced thin
salt and pepper to taste
8 oz. Broccoli rabe, stems removed, cut into bite sized pieces
1 lb. Orecchiette pasta
1/3 cup butter
1/3 cup flour
3 cups milk
Pinch nutmeg
Pinch cayenne
1/2 lb. Gruyere cheese, grated
1/2 lb. Sharp cheddar cheese, grated

Topping:
1/2 cup Panko bread crumbs
salt and pepper to taste
1 T. dried herbs (thyme, parsley, oregano, etc.)
2 T. butter, melted

Preheat oven to 350. Heat a sauté pan with olive oil. Add mushrooms to sauté pan and season with salt and pepper. Sauté until softened and brown in color. Meanwhile, bring a large pot of salted water to a boil. Blanche broccoli rabe in water until just tender. Remove from water and add to mushroom sauté. Sauté for another 3-4 minutes. Set mixture aside. Bring salted water back up to a boil and cook pasta until al dente. Set aside. In a large stock pot, melt butter on medium heat, then whisk in flour to make a roux. Be sure to cook the mixture a couple minutes to get rid of the raw flour taste. Whisk in milk and stir until it comes to a boil. Once boiling, add nutmeg, cayenne, salt, pepper and cheeses. Stir until the cheese is melted. Add mushrooms, broccoli rabe and orecchiette to cheese sauce – mix well to combine, coating the pasta and vegetables with the sauce. Pour into a deep casserole dish. Prepare the topping: Combine panko, salt, pepper and dried herbs to taste. Melt butter and mix into crumbs with a fork. Sprinkle the topping over the mac n’ cheese. Bake at 350 for 15 minutes until bubbly. After 15 minutes, put the casserole dish on a medium broil to evenly brown the top.

Sierra Nevada Pale Ale & Fiscalini Farms Cheddar Cheese Soup

Sierra Nevada Pale Ale & Fiscalini Farms Cheddar Cheese Soup

4f8464e1bade0f173db3132e20c79565½ C. onion, fined diced
1 T. garlic, minced
6 slices of bacon, diced
1 T. butter
½ C. all-purpose flour
6 C. vegetable broth (I used chicken broth)
1-12 oz. bottle Sierra Nevada Pale Ale beer
2 C. heavy cream
2 T. Worcestershire sauce
2 tsp. prepared horseradish
2 T. Dijon mustard
2 Bay leaves
Salt, to taste
Pepper, to taste
½ lb. grated cheddar cheese
Sourdough Croutons, for serving (recipe follows) – don’t skip!
Chive Oil, for garnish
Extra bacon bits, for garnish (optional)

Heat a 6 qt. stockpot over medium heat and add the diced bacon. Cook until bacon is 2/3’s done. Add the butter, onions and garlic and continue cooking an additional 3 minutes or until the onions are translucent. When ready, mix in the flour to make your roux, cook for additional 3 minutes. Using a whisk, slowly add the stock and heavy cream until it has all been incorporated. Bring contents of stockpot to a boil; add the Worcestershire sauce, mustard, horseradish and bay leaves. Reduce heat and simmer for 20 minutes. Add the ale and cheddar cheese, whisk soup until smooth and all the cheese has melted and has been thoroughly incorporated. Remove the bay leaves, adjust the seasoning, and keep hot until you are ready to serve. Garnish with Ahwahnee Sourdough Croutons and Chive Oil, and extra bacon bits if desired

Ahwahnee Sourdough Croutons

1 sourdough baguette
1 T. clarified butter (I used bacon fat)
2 T. olive oil
4 garlic cloves, crushed
1/4 C. chopped parsley
1/2 C. finely grated Parmesan Reggiano cheese
Salt, to taste
Pepper to taste

Remove crust from the bread; cut bread into small cubes, 1/2-inch by 1/2-inch, which should yield approximately four C. of bread cubes. Warm clarified butter and olive oil together over moderate heat in a large sauté pan; add garlic and sauté lightly to perfume olive oil-butter blend; remove garlic. Add bread cubes to sauté pan with olive oil-butter blend, then add the parsley, cheese, salt and pepper. Coat all bread cubes evenly. Arrange seasoned bread cubes on a sheet tray, and bake at 350 degrees F until golden brown, approximately 12 minutes.

No Boil Mac & Cheese

No Boil Mac & Cheese

1/2 orecchietteC. (1 stick) unsalted butter, divided
1/4 C. all-purpose flour
3 C. whole milk
1 T. kosher salt plus more
1/2 tsp. freshly ground black pepper plus more
1 pound elbow macaroni (or other small pasta like orecchiette)
2 C. shredded cheddar, divided
2 garlic cloves, chopped
1 C. panko (Japanese breadcrumbs)
2 T. chopped flat-leaf parsley

Preheat oven to 400°. Melt 1/4 C. of the butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, for 1 minute. Whisk in milk and 3 C. water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 T. salt and 1/2 tsp. pepper. Remove sauce from heat.

Toss pasta and 1 1/2 C. cheese in a 13 x 9 x 2-inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 C. butter in a large skillet over medium heat (at this point, I sautéed about 1/4 C. chopped pancetta for a few minutes before adding the remaining ingredients). Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 C. cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Ways to Doctor a Deli Roast Chicken

Ways to Doctor a Deli Roast Chicken

1. ShredIMG_8860-300x225 or chunk chicken while warm, place on top of a bowl of hot pasta, and add a dollop of pesto or black-olive paste.

2. Slice chicken, pile on top of slices of bread, and then put Swiss cheese on top. Pass under the broiler and serve with avocado slices and a spicy mayo.

3. Put slices of warm chicken on toast, add slices of crisp bacon and ripe tomato, then blanket with your favorite cheese sauce (or cheese, I suppose)

4. Serve warm on toasted bread or a bed of cooked spinach with a chutney or your favorite salsa.

5. Shred chicken and scatter over a salad.

6. Top sliced chicken with mushrooms that have been sautéed in olive oil with a bit of dry sherry or dry white wine.

7. Shred the meat, layer onto warmed flour tortillas along with black beans, shredded cheese, salsa, and avocado (if you’ve got it).

8. Spread Dijon mustard all over the chicken, sprinkle it with black pepper, then shower it with chopped fresh tarragon and bake in 350 oven until warmed through.

9. Save juices from deli packaging to make gravy then spoon over the sliced chicken and mashed potatoes.

10. Chop chicken into bite-sized pieces and toss with chopped pecans, green grapes, a little minced onion, tarragon, and enough mayo to pull the salad together. Season with salt and serve with sliced tomato.

11. Spread #10 on tortillas, roll up, and slice into pinwheels.

12. Chop chicken, heat it along with favorite curry sauce, and serve over basmati rice.

13. Spread mayo on slices of sourdough bread. Layer slices of chicken, jellied cranberry sauce, and slices of sharp cheddar. Top with more bread, brush sandwich w/ olive oil. Grill or broil until cheese melts and bread is golden brown on both sides.

14. Place chicken slices on split squares of hot corn bread. Boil the juices from the packaging and spoon on top.

15. Serve sliced chicken codl w/ a quick gribiche sauce made by adding chopped sour pickles, capers, parsley, and minced hard-cooked egg to your favorite salad vinaigrette.

Rosemary–Pine Nut Cookies

Rosemary–Pine Nut Cookies

IMG_38653 T. heavy cream
1 T. plus 1 1/2 tsp. honey
1 T. plus 1 1/2 tsp. sugar
1 T. plus 1 1/2 tsp. all-purpose flour, sifted
1/4 vanilla bean, scraped
1 T. plus 1/2 C. butter, divided
1/2 C. pine nuts, lightly toasted
2 sprigs of rosemary
1/4 C. plus 2 T. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 C. plus 2 T. pastry flour
1/4 C. cornmeal or polenta

To prepare the rosemary–pine nut cookies, place the cream, honey, sugar, vanilla bean seeds, and 1 T. butter in a heavy-bottomed saucepan and cook over high heat, stirring only once to ensure even cooking, until the mixture reaches 230ºF on a candy thermometer. Take off the heat and whisk in the all-purpose flour. Pour the mixture into a bowl and fold in the pine nuts and 1 of the rosemary sprigs. Let the mixture stand for 15 minutes. Remove and discard the rosemary sprig. (This mixture can be made in advance, and stored in the refrigerator for up to a week. Bring it to room temperature before rolling out the cookies.) In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining 1/2 C. butter and the powdered sugar until it is creamy and smooth, scraping down the sides as needed. Add the vanilla extract and salt and mix until combined. Add the flour and polenta and mix until combined. The dough will be soft. Shape the dough into a disk and wrap the disk in plastic. Chill for at least 2 hours or overnight. Preheat the oven to 350ºF. On a well-floured surface, roll out the cookie dough to 1/8-inch thick. Cut out circles of dough using a 1 1/4–inch round cutter. Place the circles of dough on a parchment-lined baking sheet. Work the pine nut mixture between your fingers, creating a thin disk about the size of a dime. Place the circle on a cut-out cookie and garnish with fresh rosemary sprigs, about three leaves for each cookie. Once all of the cookies are finished and garnished, bake them for about 15 minutes until they are golden brown. Cool on a wire rack.

Dinner Doctor’s Chinese Chicken

Dinner Doctor’s Chinese Chicken

¼ C. low sodium Soy Sauce
3 T. Dry Cooking Sherry
2 T. Cornstarch
2 tsp. sugar
1 lb. chicken tenders, rinsed and patted dry
1 T. Vegetable Oil
4 Scallions, both white and green parts, sliced on the diagonal
2 T. chopped peeled fresh Ginger
2 cloves Garlic, sliced

Place soy sauce, sherry, cornstarch and sugar in a medium-size mixing bowl with ¼ C. of water and whisk until the cornstarch is dissolved. Stir in chicken tenders and set bowl aside. Pour the oil into a large skillet and heat over medium heat. Add scallions, ginger and garlic and cook, stirring until soft, 2 minutes. Drain the marinade from the chicken; do not discard the marinade. Add chicken to skillet and cook for 1 minute on each side. Pour the marinade over chicken, reduce heat to medium low and stir until chicken is cooked through, and sauce has thickened, 6 to 7 minutes. Serve at once.

Seared Beef with Cipollini Onions and Horseradish Dumplings

Seared Beef with Cipollini Onions and Horseradish Dumplings

2 a9fa8f24929cc2898339da03ad1414d5pounds Cipollini onions
2 ½ pound chuck roast cut into about 16 pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 tablespoons softened butter divided
2 tablespoons extra virgin olive oil
1 pound whole baby bella or button mushrooms
½ cup white wine
1 tablespoon sugar
2 quarts beef stock
½ cup port wine
Small bunch of thyme tied together with twine
2 bay leaves
1 teaspoon gravy flavoring such as Kitchen Bouquet
Additional 1 teaspoon salt, as needed
Additional ½ teaspoon freshly ground black pepper, as needed
2 tablespoons flour

To make the Dumplings
1 ¼ cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon fresh thyme
â…“ cup Greek yogurt
1 tablespoon prepared horseradish
2 tablespoons milk

Bring a medium pot of water to a boil and plunge in all of the onions; skin, root and all. Boil three minutes then plunge into cold water. Drain and bring to the cutting board. Cut off the root end and squeeze from the other end and the onion will pop out. If the other end has a long stem, you may want to trim a little off so the stem does not hold the onion from sliding out. Set onions aside. Salt and pepper both sides of the cut up beef. In a large Dutch oven or heavy bottomed pot over medium high heat, place two tablespoons of butter with the two tablespoons of olive oil. Once hot and starting to get frothy, add half of the beef (do not crowd meat) and sear on all sides. Once browned on all sides (8-10 minutes per batch), repeat for second half of beef. Set all of the seared beef aside. Reduce to medium and add one more tablespoons of butter and then add onions. Sauté three minutes then remove to a separate bowl. Add whole mushrooms and sauté for three more minutes. Add onions back in with mushrooms and add white wine and sugar. Cook for two minutes scraping up and bits from the bottom. Strain onions and mushrooms out to a bowl and refrigerate until later in this recipe. To the liquid left in the pot, add reserved beef and any liquid from the beef, beef stock, port wine, thyme bundle, bay leaves and kitchen bouquet. Bring to a boil, lower heat and cover. Cook on simmer for two hours. After two hours, remove cover and taste. If needed, add additional salt and pepper. Mix last two tablespoons of softened butter with two tablespoons of flour to form a paste and add to hot stock and beef. Stir to combine and add in reserved onions and mushrooms along with any liquid in the bowl. Bring back to hot. While beef is reheating, in a medium bowl, sift flour, baking powder, baking soda and salt. Stir in thyme, yogurt, horseradish and milk to form a gooey dough. Drop by spoonfuls into the hot beef mixture, close lid and reduce to a simmer. Cook covered for 15 minutes. Serve the dumplings in a bowl with the beef and onions.

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

1 big bunch of thin asparagus
2 T. olive oil
Salt
1/3 C. bottled balsamic vinaigrette
1/2 C. roasted red pepper strips, buy the jarred kind or make them yourself
1/4 C. pitted Kalamata olives
4 C. baby arugula, trimmed and torn into pieces

Preheat oven to 400º. Rinse the asparagus spears, pat dry, and snap off and discard the tough ends. Place the asparagus in a shallow baking pan, drizzle with the olive oil, and sprinkle with salt. Bake the asparagus until it just begins to take on a roasted appearance, 5 to 6 minutes. Meanwhile, warm the balsamic vinaigrette in a small saucepan over low heat. Do not let it come to a boil. Remove the baking pan from the oven and toss the red pepper strips and olives with the hot asparagus. Either divide the arugula among 8 plates or place the salad in a bowl. Top it with the asparagus mixture. Spoon the warmed dressing over the salad and serve at once.

Orange Balsamic Glazed Chicken Thighs

Orange Balsamic Glazed Chicken Thighs

10d6aa7bda6109dba34f162c1fbfccb010-12 chicken thighs or a breast per person
3 tablespoons of olive oil
1/2 teaspoon of salt
Cracked black pepper
1/2 cup of honey (I use raw organic)
1/4 cup of orange juice
Zest from one orange
3 tablespoons of balsamic vinegar (better quality)
2 tablespoons of fresh sage or 2 teaspoons of dried

Place the rack so it’s about 6-8 inches away from the broiler and preheat the oven with the broiler on low (if you have a dual setting) if not, just broil. Brush or spray (if you have an oil atomizer) each piece of chicken and season with salt and pepper. Lay on your broiler pan. Place in the oven for 10-12 minutes (keeping a watchful eye on it the last few minutes) until golden. Then flip each piece over, brush with oil and season again. Back in the oven for another 10-15 minutes. While the chicken is broiling, in a large measuring cup or small bowl, blend the honey, juice, zest, vinegar and sage. Whisk until well combined. Set aside. Remove the chicken and pierce to ensure that the chicken is fully cooked and that juices run clear (no pink meat). Then brush or spoon the glaze over top of each one. Broil for 3 or so minutes and flip. Repeat. Coat well with the glaze. Broil for another 3-4 minutes. Remove and cover with foil for 10 minutes. Serve and enjoy. I served this along with grilled pineapple.

5 Step Something Salad

5 Step Something Salad

1. Something Green (spring mix, watercress, spinach, romaine, any of a number of lettuces, herbs, etc.)
2. Something Sweet (carrot, pear slices, tomatoes, apple slices, berries, grapes, dried fruit, roasted red peppers, etc.)
3. Something Crunchy (toasted pine nuts, sliced almonds, pecan or walnut halves, croutons, canned French fried onions, etc.)
4. Something Tangy (crumbled feta, blue cheese, or goat cheese)
5. Something to Dress It Up (as simple as oil and vinegar, to as complex as you like with your chosen salad combination)

Chili-Lime Steak Salad with Creamy Lime Dressing

Chili-Lime Steak Salad with Creamy Lime Dressing

For Chili-Lime Steak Saladthe Chili-Lime Steak:
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/8 – 1/4 tsp. cayenne pepper
3/4 tsp. salt
1/4 tsp. black pepper
1 lime
1-2 lbs flank steak (tenderloin, NY strip or tri-tip could also be used)

Juice the lime into a small bowl, add the spices and stir to combine. If it seams a little too dry you can add a tsp. of extra virgin olive oil to thin it out. Place the steak in a shallow dish and use your hands to rub the mixture on all sides. Pre-heat the grill and let the steak sit for 15 minutes. Grill for 5-7 minutes on each side (if using flank steak). When it is finished remove the steak and let it sit for 5 minutes before slicing it into 1/4″ strips against the grain.

For the salad:

1-2 lbs flank steak, prepared as above
1 head romaine lettuce (or other green to your taste)
1 pint cherry or grape tomatoes, halved or quartered
1/2 red onion, thinly sliced
1 can black beans, drained and rinsed
1-2 avocados, sliced
1 can black olives, halved or quartered
1 can corn, drained, if desired
Optional: tortilla chip, cilantro for garnish

Toss salad ingredients together. Add dressing and toss well again to coat.

Creamy Lime-Cilantro Dressing:

1 1oz. package Hidden Valley Ranch Dressing Mix (do not follow the directions on the package)
1 C. mayonnaise
1/2 C. milk
1 lime
2 cloves garlic, roughly chopped
1/2 C. cilantro, roughly chopped
1/4 C. salsa verde
hot sauce to taste

Place all of the ingredients above into a blender and blend it up.

German Potato Soup

German Potato Soup

German%20Potato%20Salad%20Soup1 onion, chopped
1 leek, trimmed and diced
2 carrots, diced
1 cup chopped cabbage
1/4 cup chopped fresh parsley
4 cups beef broth
1 pound potatoes, diced
1 bay leaf
1 to 2 teaspoons pepper
1 teaspoon salt, optional
1/2 teaspoon caraway seeds, optional
1/4 teaspoon nutmeg
1 pound bacon, cooked and crumbled
1/2 cup sour cream

Combine all ingredients except bacon and sour cream. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours. Remove bay leaf. Use a slotted spoon to remove potatoes. Mash potatoes and mix with sour cream. Return to slow cooker. Stir. Add bacon and mix thoroughly.