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.

Rotisserie Chicken with Fire & Ice Salsa

Rotisserie Chicken with Fire & Ice Salsa

1 cup chopped seeded watermelon
1 cup chopped strawberries
1/4 cup chopped red onion
2 tablespoons chopped jalapeño pepper
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar (optional)
1 (3- to 4-pound) store-bought rotisserie chicken

Combine watermelon, strawberries, onion, jalapeño and mint in medium bowl. Pour olive oil and lime juice over salsa and sprinkle with sugar. Stir gently. Cover bowl and refrigerate. Salsa can be made up to 1 day in advance.

Bagna Cauda

Bagna Cauda

Bagna cauda, a warm, buttery Italian sauce with anchovies and garlic, is a great and way to enjoy an assortment of fresh veggies & meat. Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d’oeuvre at your next party. Notes: If you don’t have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source.

bagna-cauda-su-1140616-xAbout 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)

6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)

1 baguette (8 oz.), thinly sliced

1/2 cup butter

1 cup olive oil

1/4 cup minced garlic

1 can (2 oz.) anchovies, drained and finely chopped

Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter. Place vegetables and bread in baskets or dishes. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or Canned Heat flame. Watch mixture and stir often so garlic doesn’t burn; adjust heat as needed. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.

Spiced Mussels with Oven Fries

Spiced Mussels with Oven Fries

5db16d2d-44c5-4e22-9845-29d523b22f9e2 (about 1 pound) large russet potatoes, cut into 1/2-inch-thick fries

5 tablespoon olive oil

1 teaspoon fresh-ground pepper

1/4 cup mayonnaise

1 teaspoon lemon juice

2 teaspoon hot paprika

1/4 teaspoon curry powder

1 1/2 teaspoon ground cumin

1/2 teaspoon ground allspice

1 1/2 pound mussels, cleaned and debearded

 

Heat oven to 425 degrees F. 40 minutes before preparing mussels. Toss potatoes with 2 tablespoons oil and 1/2 teaspoon pepper and spread out on a nonstick baking pan. Roast, turning occasionally, until crisp and golden — about 30 minutes. Ten minutes later, stir the mayonnaise, lemon juice, 1/2 teaspoon paprika, and curry together. Cover and refrigerate.  After 5 minutes, heat the cumin, allspice, and remaining 1 1/2 teaspoons paprika and 1/2 teaspoon pepper, and the remaining 3 tablespoons of olive oil in a small saucepan over medium heat until fragrant — about 30 seconds. Keep warm. Ten more minutes, heat a large cast-iron or heavy-bottomed skillet over high heat. Add the mussels and cook, stirring occasionally, until mussels are open and juices have evaporated — about 5 minutes. Remove skillet from heat and toss in the seasoned olive oil. Serve immediately with the oven fries and spiced mayonnaise.

 Serves: 2

NOTE: Fresh mussels must be alive. To check, lightly tap the shell; if the mussel does not close its shell, discard it and any cooked mussels that have not opened.

 

 

 

 

 

spinach and corn pancakes

spinach and corn pancakes

½ C. whole-wheat flour
1 C. fat-free (skim) milk
2 T. vegetable oil
2 large eggs
1 C. frozen chopped spinach, thawed and drained
1 C. frozen whole corn kernels, thawed
¼ tsp. ground black pepper
Nonstick cooking spray

Measure flour into a large mixing bowl. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth. Add spinach, corn, and pepper to mixture, and stir well. Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray. Spoon batter ¼ cup at a time onto the pan. Cook each pancake for 2–3 minutes, or until the bottom holds together and is golden brown. Carefully flip and cook the second side for an additional 1–2 minutes. Serve immediately.

Yield: 16 pancakes
Serving Size: 4 Pancakes
Calories: 227
Fat: 10g
Fiber: 4g

Cheddar Goldfish Crackers with Peanut Butter Spread

Cheddar Goldfish Crackers with Peanut Butter Spread

CLV_goldfish-lgn1 cup all-purpose flour

4 tablespoon cold unsalted butter, cut into small pieces

8 ounce grated extra-sharp Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon fresh-ground pepper

1/2 cup peanut butter

1 tablespoon honey

1/8 teaspoon cayenne pepper, optional

 

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Crispy Oven Chicken Fingers

Crispy Oven Chicken Fingers

CLV_chickenfingers-tV7sZ8-lgn2 cup buttermilk

2 clove garlic, crushed

1 tablespoon hot-pepper sauce

1 teaspoon kosher salt

1 teaspoon fresh-ground pepper

2 pound boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips

1 package (7-ounce) sesame crispbread, such as WASA

6 tablespoon unsalted butter, melted

 

Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400 degrees F. Lightly coat 2 baking pans with oil and set aside. Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Baked Pork Chops with Apple Cranberry Sauce

Baked Pork Chops with Apple Cranberry Sauce

For pork 670px-Make-Baked-Pork-Chops-With-Apple-Cranberry-Sauce-Step-4-Version-2chops:
4 boneless pork chops (about 3 oz. each)
¼ tsp. ground black pepper
1 medium orange, rinsed, for ¼ tsp. zest (use a grater to take a thin layer of skin off the orange; save the orange for garnish)
½ T. olive oil

For sauce:
¼ C. low-sodium chicken broth
1 medium apple, peeled and grated (about 1 C) (use a grater to make thin layers of apple)
½ cinnamon stick (or 1/8 tsp. ground cinnamon)
1 bay leaf
½ C. dried cranberries (or substitute raisins)
½ C. 100 percent orange juice

Preheat oven to 350 ºF. Season pork chops with pepper and orange zest. In a large sauté pan, heat olive oil over medium heat. Add pork chops, and cook until browned on one side, about 2 minutes. Turn over and brown the second side, an additional 2 minutes. Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 °F). Add chicken broth to the sauté pan and stir to loosen the flavorful brown bits. Set aside for later. Meanwhile, place grated apples, cinnamon stick, and bay leaf in a small saucepan. Cook over medium heat until the apples begin to soften. Add cranberries, orange juice, and saved broth with flavorful brown bits. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick. Peel the orange used for the zest, and cut it into eight sections for garnish. Serve one pork chop with ¼ cup of sauce and two orange segments

Meatball Soup

Meatball Soup

CLX0106COOK009-lg1 pound ground beef

1/2 pound ground pork

1 cup onion, finely chopped

4 clove garlic, finely chopped

1 1/2 teaspoon instant tapioca

1 (about 2 teaspoons) lemon zest

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon red pepper, crushed

3 tablespoon olive oil

6 cup low-sodium chicken broth

3 sprig fresh oregano, chopped

3 sprig parsley, chopped

1 1/2 tablespoon fresh oregano

1 1/2 tablespoon parsley

 

Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally — 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth — about 20 seconds. Shape into 1-inch meatballs and set aside. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs — 12 at a time — until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through — about 3 minutes. Serve hot.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

 

Crunchy Chicken Fingers with Tangy Dipping Sauce

Crunchy Chicken Fingers with Tangy Dipping Sauce

½ tsp. crunchy-chicken-fingers crab seasoning (or substitute ¼ tsp. paprika and ¼ tsp. garlic powder for a sodium-free alternative)
¼ tsp. ground black pepper
1 T. whole-wheat flour
12 oz. boneless, skinless, chicken breast, cut into 12 strips
2 T. fat-free (skim) milk
1 egg white (or substitute 2 T. egg white substitute)
3 C. cornflake cereal, crushed

¼ C. ketchup
¼ C. 100 percent orange juice
¼ C. balsamic vinegar
2 T. honey
2 tsp. deli mustard
1 tsp. Worcestershire sauce

Preheat oven to 400 ºF. Mix crab seasoning, pepper, and flour in a bowl. Add chicken strips, and toss well to coat evenly. Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well. Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.) Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF). Meanwhile, prepare the sauce by combining all ingredients and mixing well. Serve three chicken strips with ¼ cup dipping sauce.

Zesty Vegetable Lasagna

Zesty Vegetable Lasagna

CLX0106Cook098-de2 1/2 cup ricotta cheese

1 cup Pecorino Romano cheese, grated

3 clove garlic, finely chopped

1 tablespoon dried oregano

1 tablespoon dried basil

1 large egg

1 teaspoon (each) salt, pepper, crushed red pepper

2 tablespoon extra-virgin olive oil

1 pound Cremini mushrooms, roughly chopped

1 large onion, peeled and sliced 1/4-inch thick

2 (each) red and yellow bell peppers, seeded and sliced into 1/4-inch-thick strips

12 ounce fresh baby spinach

4 1/2 cup marinara sauce

1 pound no-boil lasagna noodles, such as Barilla

1 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick

 

Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside. Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

 

Lemony Tuna Salad

Lemony Tuna Salad

1/4 C. mpicRWdzGVayonnaise
4 tsp. lemon juice
2 tsp. grated lemon peel
Salt and pepper
1 6oz can solid white tuna, drained
1 C. canned white beans, rinsed
1/2 English cucumber, cut into 1/2″ cubes
1/4 C. finely chopped red onion
1 large head romaine lettuce, shredded
1 C. cherry tomatoes, chopped

In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper. Arrange the romaine in 4 large plates and top with the tuna salad and tomatoes.

Chocolate Domino Cookies

Chocolate Domino Cookies

CLX0106COOK001-lg1 1/2 cup unsweetened cocoa

1 1/4 cup all-purpose flour

1 teaspoon salt

3/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup light-brown sugar

1 tablespoon vanilla extract

1 teaspoon vanilla extract

1/2 cup heavy cream

1/4 cup large white chocolate chips

 

Sift the cocoa, flour, and salt together into a medium bowl and set aside. Beat the butter and sugars with an electric mixer on medium-high speed until light and fluffy. Reduce speed to low and gradually add the cocoa mixture. Add the vanilla extract and cream and beat until a dough forms. Wrap tightly and refrigerate for 1 hour. Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Roll the dough to 1/4-inch thickness, cut 16 2- by 4-inch rectangles, and place on baking sheets. Score each rectangle in the middle — the short way — and press in the chips to create dominos. Place the cookies on a prepared baking sheet. Chill for 15 minutes. Bake for 13 minutes. Cool on the pan for 5 minutes. Cool completely on a wire rack.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Peruvian Causa with Potato, Crabmeat and Avocado

Peruvian Causa with Potato, Crabmeat and Avocado

3/4 pound new potatoes, scrubbed
1 1/2 teaspoon Creole mustard
2 tablespoons lemon juice
1 tablespoon plus 2 teaspoons Spanish sherry vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon fresh thyme leaves, minced
1 cup corn kernels, blanched in boiling water for 1 minute
1/2 cup inner celery ribs, rinsed and finely chopped
1 cup crabmeat
1 Hass avocado
1/4 cup olives, Niçoise or arbequina, pitted and chopped
1 tomato, skinned, seeded and chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons fresh chives, minced

Place the potatoes in a pot and cover with water. Bring to a simmer over medium heat and cook until potatoes are tender when pierced with a knife, about 30 minutes. Drain and chill. Whisk the mustard, lemon juice, vinegar, oil, Tabasco sauce and thyme together in a bowl. Peel the potatoes and dice into 1/4-inch cubes. Combine diced potatoes, corn, celery and crabmeat. Toss with dressing. Gently fold in avocado, olives and tomato. Season with salt and pepper. Top with the chopped chives.

Classic Pineapple Upside-Down Cake

Classic Pineapple Upside-Down Cake

1 can (20 1/2 ounce) pineapple rings in pineapple juice

12 tablespoon unsalted butter

1/2 cup light brown sugar, lightly packed

1/2 cup dark brown sugar, lightly packed

1/3 cup chopped pecans

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

2 large egg yolks

1 1/2 teaspoon vanilla extract

1 1/2 cup granulated sugar

 

Heat oven to 325 degrees F. Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat. Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside. Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy. Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes. Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Apple, Pecan, and Blue Cheese Salad with Dried Cherries

Apple, Pecan, and Blue Cheese Salad with Dried Cherries

12 ounces Salad Greens (spring Mix)

2 whole Apples, Cored and Sliced Very Thin

1/2 cup Pecan Halves

1/4 cup Dried Cherries

6 ounces, weight Blue Cheese, cut into Chunks

1 Tablespoon (heaping) Dijon Mustard

1 Tablespoon Maple Syrup (more To Taste)

1 teaspoon Apple Cider Vinegar (more To Taste)

1/4 cup Olive Oil

Salt And Pepper, to taste

6648588063_f4266bfe72_z

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

Three Cheese Tortellini with Dandelion Pesto

Three Cheese Tortellini with Dandelion Pesto

6 oupestonces dandelion greens, rinsed, chopped and spun dry in a salad spinner
¼ cup pine nuts
½ cup grated Parmesan and Romano cheese
1 tablespoon chopped garlic
1 teaspoon kosher salt
1 cup extra virgin olive oil
1 package Buitoni three cheese tortellini

In a food processor, process dandelion greens, pine nuts, grated cheese, chopped garlic and kosher salt until the greens are finely chopped. Slowly drizzle the olive oil into the food processor while running, stopping to scrape down the sides and process again until the mixture reaches the consistency of pesto. Place pesto in bowl and refrigerate until ready to use. Boil tortellini according to package directions and drain pot. Add enough pesto to hot pasta in pot to thoroughly coat pasta and toss. Transfer to serving bowl and serve while hot. Remaining pesto can be refrigerated for up to a week and used in other dishes.