Dungeness Crab & Tillamook Cheddar Strata

Dungeness Crab & Tillamook Cheddar Strata

Dungeness Crab & Tillamook Cheddar Strata

 

The combination of bread, eggs, cream, and overnight soaking results in a soufflé-like dish. Assemble this dish the night before and refrigerate. Add the crab just before baking. Instead of using crab, you can cook 1 pound of breakfast sausages, and then cut each sausage into thirds and mix with the bread and cheese.

 

6 large eggs

2 C. half-and-half

2 C. grated Tillamook cheddar cheese

10 slices French bread, cut into 1-inch cubes

8 ounces Dungeness crabmeat

2 T. chopped fresh parsley

Fresh tomato salsa, for serving

 

Generously butter a 10-inch cast iron skillet. Whisk the eggs and half-and-half together in a medium bowl until well blended. In another bowl, mix together the cheese and bread cubes, and then spread evenly in the buttered skillet. Pour the egg mixture over the top. Cover and refrigerate for at least 2 hours or overnight. When ready to bake, position a rack in the center of the oven and preheat to 3 50°F. Spread the crabmeat over the eggs, and then place the skillet in the oven and bake the soufflé until puffed and lightly browned, about 50 minutes. Remove from the oven, sprinkle with parsley, cut into wedges, and serve with a fresh tomato salsa.

Tahini Brownies

Tahini Brownies

Tahini Brownies1 Bar of cooking chocolate, such as 60 or 70% bittersweet, 100 g
1/2 C., plus one T. of tahini
1 1/2 C. all-purpose flour
1 heaping tsp. baking powder
1 C. powdered sugar
~ 2/3 C. combination of rum and orange juice

Preheat the oven to 350F. Melt the chocolate in a double-boiler. Meanwhile, mix the tahini, orange juice and rum in a large bowl. Add the melted chocolate and the powdered sugar. Mix well. Sift the flour and baking powder into the mixture, and again mix well. Grease an 8 inch baking pan and line with parchment paper. Pour in the batter, spreading it as evenly as possible. Bake for 15 to 20 minutes, until the outside is crispy, and still slightly gooey inside.

Lucky 7 Onion Tart

Lucky 7 Onion Tart

2 T. plus 2 tsp. Olive oil
4 Cloves Garlic, chopped
1/2 C. Sliced Green Onions
1 C. Shopped Shallots
2 1/4 C. Sliced Red Onion
2 1/4 C. Sliced Brown Onion
1 3/4 C. Cottage Cheese
4oz. Feta Cheese
1 tsp. Oregano
2 C. Leeks, sliced (white only)
1 1/2 C. Sifted Flour
1 T. Baking Poder
2 T. Finely chopped Chives
1/4 tsp. Salt
1/3 C. Butter, wrapped in plastic and frozen
1/2 C. Evaporated Milk
1 C. Shredded Mozzarella

Heat olive oil in large non-stick skillet and sauté garlic, green onion, shallot, red onion, and brown onion over medium low heat about 30 minutes, stirring frequently. While onions are cooking, combine cottage and feta cheese and 1/2 tsp. Oregano in food processor and whirl until smooth. Wash leeks carefully and steam until tender. Drain on paper towels. Preheat oven to 425. To make crust combine flour, baking powder, chives, remaining oregano and salt in medium bowl. Grate frozen butter into flour mixture. Use a pastry blender to mix until the flour is the constancy of oatmeal. Make a well and pour in all milk at once. Mix dough with knife. It will be moist. Knead dough on lightly floured surface 8 to 10 times. Press dough into 10-12” pie plate. Cover with half the mozzarella. Pour in half the cottage/Feta mixture and remaining mozzarella. Spread cooked onions in the pie pan next. Cover with remaining cheese mixture. Arrange drained leeks over cheese. Bake 20-25 minutes or until crust is golden brown. Let stand 15 minutes before slicing.

Pasta Fagioli (Pasta Fazool)

Pasta Fagioli (Pasta Fazool)

pasta-fagioli1 cup dried white beans, such as cannellini or Great Northern, soaked overnight
4 T. olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 – 2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
1 fresh rosemary sprig, finely chopped
About 3 1/2 cups boiling water
1/3 package (lb.) fusilli, small pasta shells, small ziti, or other small pasta
Salt and freshly ground black pepper to taste
1/4 cup minced flat-leaf parsley
Freshly grated Parmigiano cheese for garnish

Drain the beans and set aside. Heat the oil in a large heavy saucepan over medium heat and gently saut̩ the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes. Add the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water. Bring back to a boil, reduce the heat, and simmer, covered, until the beans are tender Р1 to 1 1/2 hours, depending on the age and size of the beans. ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid. When the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill. STIR the puree back into the beans. Add the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper. Serve in a warm soup tureen or in individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley, and some Parmigiano. Pass more cheese and olive oil with the soup.

McDonald’s Big Mac Sauce

McDonald’s Big Mac Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.

Salvadoran Pupusas

Salvadoran Pupusas

Salvadoran Pupusas

 

½ head green cabbage, cored and shredded

1 small white onion, sliced

2 medium carrots, grated

4 C. boiling water

1 C. distilled white vinegar

1 T. dried oregano

2 tsp. kosher salt

 

1 tsp. vegetable oil

1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes

1 tsp. salt

1 medium tomato, diced

½ green bell pepper, diced

1 small white onion, diced

PUPUSA DOUGH

 

4 C. masa harina

2 tsp. salt

3 C. cold water

 

1 C. grated mozzarella cheese

1 C. refried bean, cooked

1 T. vegetable oil, for frying

 

Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain. In a liquid measuring C. or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any leftover liquid in the bowl to an airtight jar or container. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture. Fill a small bowl with water and a bit of oil and set near your workstation. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round. Fill the dough round with ½ T. chicharrón paste, 1 tsp. refried beans, and 1 tsp. mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas. Serve the pupusas with curtido. Enjoy!

Mediterranean Mushroom Tacos

Mediterranean Mushroom Tacos

Mediterranean Mushroom Tacos

 

one 10 ounces package Crimini mushrooms

2 cloves garlic, minced or pressed using a garlic press

1 1/2 T. olive oil

1 tsp. ground turmeric

1 tsp. dried basil

1/2 tsp. cumin

1/2 tsp. cracked black pepper

1/4 tsp. salt

For tacos:

 

Sautéed mushroom blend (ingredients above)

1 plum tomato, diced

1/2 cucumber, diced

1/3 C. tahini (sesame paste)

2 T. lemon juice

1 clove minced garlic

4 corn tacos

 

Wash mushrooms well and dice using a chef’s knife. Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and sauté until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and sauté an additional 1-2 minutes. Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.

Apples in a Robe

Apples in a Robe

6 – 8 Tart Apples, peeled, cored and quartered
1/3 C. Rum
1/3 C. Sugar
2 tsp. Cinnamon
1 171/4 oz. pkg. Frozen Puff Pastry
1 Egg
2 T. Water

Place apple quarters in a bowl and sprinkle with rum, sugar and cinnamon. Let stand for 30 minutes. Roll both sheets of frozen puff pastry to about 1/4 to 1/8 inch thickness and cut out squares large enough to enclose apple quarters. Place one quarter in the center of a pastry square; lift 4 corners towards the center and pinch the sides together. Bend the corner tips back so part of the apple is visible at the top. Repeat with remaining apples. Beat the egg with the water. Brush pastries with the mixture and chill 30 minutes. Preheat oven to 450 degrees. Bake apple quarters for 5 minutes, then reduce heat to 350 degrees and bake for 15 to 20 minutes more.

Yield: 24 to 32 pieces

Pane Fritto Con Acciuda

Pane Fritto Con Acciuda

23 oz. anchovies
3 cups flour
1 teaspoon granulated sugar
Pinch of salt
1/4 oz. dry yeast
1 egg
2 cups water
1 tablespoon olive oil
3 cups corn oil

Drain the anchovies and cut each fish into thirds. Set aside. Combine flour, sugar, salt, and yeast in a bowl. Beat egg and combine with water and 1 tablespoon of oil. Add the egg mixture to the flour and mix until blended. Dough should be soft and runny. Place in a bowl, cover, and let rise for one to one and a half hours. When the dough is double the original size, remove it from the bowl and set it on a pastry board. Pinch off 1 teaspoon, flatten it in the palm of your hand, place an anchovy in the center and seal it inside by rolling the dough into a ball. If the dough is too soft to handle, allow it to remain in the bowl. Keep a little extra flour on hand. Take a teaspoon, dip into the dough, and pull up enough dough to fill the spoon. With flour on your fingers, trim off any hanging dough. Place the anchovy in the center of the dough and fold the dough over it. Do not place it on a board, but drop it directly into hot oil, coaxing it from the spoon with a floured finger. Place a two quart pot over medium-high heat. Heat to hot. Add oil. Allow to heat. Drop anchovy balls into the hot oil one at a time. They will puff immediately. Allow to brown. Turn. Remove and drain. Eat warm. Anchovy Puffs are best eaten immediately. You can make a sweet version by omitting the stuffing with anchovies, frying, and then coating with sugar or honey.

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

1 lb. boneless, skinless chicken breast, cut into small 1” chunks

3 T. extra virgin coconut oil

3 large cloves garlic, finely chopped

2 T. fish sauce

2/3 T. coconut aminos

2-3 T. fresh lime juice

¼ C. chopped fresh cilantro

3-4 green onions, finely chopped

8 oz. package of broccoli slaw

1 large carrot, cut into thin julienned strips or shredded

 

Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos and lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro.

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

1 C. shredded cooked Chicken

¼ C. thinly sliced Carrot

¼ C. thinly sliced Celery

3 T. Mayo

2 T. finely chopped Red Onion

1 T. slivered Almonds

1 ½ tsp. Coconut Aminos

½ tsp. Honey

1/8 tsp. ground Ginger

1/8 tsp. Garlic Powder

 

Using a spoon, mix all the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.

German Stew

German Stew

1 lb. Link Sausage
2 medium Onions, chopped
1 tsp. Salt
1/4 C. Celery, diced
4 Carrots, cut up
1 can Stewed Tomatoes
4 Potatoes, quartered
1/2 head Cabbage, cut into chunks
Pepper to taste

Boil sausage with onions, celery and 1 tsp. salt in water for 20 minutes. Let cool and skim off fat. Return to stove and add carrots. When carrots are about half done, add tomatoes and potatoes. Top with cabbage chunks. Cover and cook until tender.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Mighty Hero Sandwiches

Mighty Hero Sandwiches

1 lb. round loaf sourdough bread
1/4 C. balsamic vinegar
1 T. olive oil
1 tsp. dried oregano
1 tsp. dried parsley flakes
1/4 tsp. pepper
2 cloves garlic, minced
1 C. sliced fresh mushrooms
6 (1/4-inch thick) tomato slices
2 purple onion slices, (1/4-inch thick) separated into rings
2 C. shredded zucchini
1 C. (4 oz.) Fat Free Mozzarella Shreds
4 oz. Deli Thin Sliced Bologna
4 oz. Thin Oven Roasted Turkey Breast

Slice Bread in half horizontally. Remove soft bread from inside each half, leaving 1/2-inch-thick shells; set shells aside. Reserve soft bread for another use. Combine vinegar and next five ingredients in a shallow dish; add mushrooms, tomato and onion. Let stand 15 minutes. Drain, reserving marinade. Brush marinade inside bread shells. Layer half each of zucchini, mushroom mixture, and cheese in bottom half of loaf; top with bologna. Repeat layers; top with turkey and remaining half of loaf. Wrap in plastic wrap; chill. To serve, unwrap loaf; cut into wedges.

Fried Zucchini Flowers

Fried Zucchini Flowers

24 zucchini flowers, with stems
4 C. EVOO
2 large Eggs, beaten
2 C. Flour
Fresh Basil, thinly sliced
Finely Grated Parmesan Cheese
Salt & Pepper to taste

fried_zucchini_flowers

Gently remove the pistil from the center of each flower. Cut stems to about 1 inch. Rinse gently with water. Make sure blossoms are dry before using. Heat 1” oil in a 12” sauté pan over medium-high heat until oil is hot but not smoking. Beat eggs and set aside in shallow dish. Combine flour, basil, cheese, salt and pepper in its own dish. Dip zucchini blossoms, one at a time, in beaten egg. Let most egg drain away, then roll in flour, shaking off excess. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels.

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

 

Wraps that rival your favorite sub shop? I’ve got you covered. I’m not kidding, they’re that good. Super low in carbohydrates, high in healthy fats and protein, this is a great lunch for keto lovers. Meals like these are great because the heart of the dish is the same, but you can doctor it to suit all of your family’s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

 

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

½ C. Ranch Dressing, plus a couple T. for drizzling

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

 

Preheat an electric pressure cooker using the SAUTÉ function. After pressing the SAUTÉ button, press the ADJUST button until MORE is highlighted (see Note below). When the display panel reads HOT, add the bacon and diced onion to the pot. Cook, stirring, until the bacon is crispy, about 10 minutes. If it begins to stick to the bottom of the pot, add 1 T. of the butter. Use a slotted spoon to transfer the bacon and onion to a paper towel. Leave all those delicious juices in the pot. Season the cubed chicken breasts with the sea salt and black pepper. Add the remaining butter to the pot and then the chicken. Cook, stirring the chicken, until it browns on all sides, about 5 minutes. Add the parsley, garlic powder, and dried onion, then stir. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 4 minutes. When the pot beeps to let you know it’s finished cooking, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add ½ C. ranch dressing and the bacon/onion mixture to the chicken and combine. Spoon the chicken mixture on the lettuce leaves. Top with the tomatoes, green onions, and a drizzle of ranch dressing, and wrap the leaves around the mixture to serve. Note: Your pot might not have an ADJUST button; if that is the case just press the SAUTÉ button until MORE is highlighted.

Taco Seasoning

Taco Seasoning

Taco-Seasoning-BLOG-380x4501 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano

Combine all of the ingredients in a small bowl.

Crooks Corner Shrimp and Grits

Crooks Corner Shrimp and Grits

picqpmQqY12 pieces bacon
2 lb. shrimp
4 c. mushrooms, sliced
2 garlic cloves, minced
2 c. scallions, chopped
8 tsp. lemon juice
Tabasco sauce, to taste
Salt and pepper, to taste
4 T. parsley, chopped

Dice bacon and fry until edges are browned. Add shrimp in an even layer in skillet. Cook until barely pink. Remove shrimp from pan – they continue to cook while the grits are cooking and you do not want them to become over cooked and tough.] Add sliced mushrooms to skillet and sauté for 4 minutes. Add garlic, scallions, lemon juice, tabasco sauce, and salt. Cover, remove from heat, and set aside. Cook grits according to the Creamy Cheese Grits recipe below. Add shrimp back to pan with mushrooms and toss. Serve over grits.

Creamy Cheese Grits:

4 c. chicken broth
½ c. whipping cream
1 c. uncooked quick-cooking grits
Pinch Nutmeg, optional
2 c. (8 oz.) Sharp Cheddar cheese, shredded

Combine chicken broth and cream in a large saucepan; bring to a boil. Gradually stir in grits and return to a boil. DO NOT add all at one time. Cover, reduce – heat, and simmer 5 to 7 minutes “stirring along.” Stir in a pinch of nutmeg if desired. Add cheese. Cool a few minutes. If it gets too thick, add more chicken stock.
The Original Crook’s Corner Shrimp and Grits

1 pound fresh shrimp, peeled
6 slices bacon
Peanut oil
2 cups sliced mushrooms
1 cup sliced scallions
1 large clove garlic
4 Tbsp. lemon juice
Hot sauce
Chopped fresh parsley
Salt and pepper
1 recipe cheese grits (see below)

Wash the shrimp and pat dry. Dice the bacon and cook until crisp in a large skillet. Drain bacon and reserve. Add enough oil to the bacon fat to make a thin layer. When hot, add shrimp. Stir about and add mushrooms when the shrimp starts to color. Add scallions and the garlic through a press. Season to taste with lemon, hot sauce, parsley and salt and pepper. Divide the cheese grits among four warm plates. Spoon the shrimp and bacon over and serve immediately.

For Cheese Grits

4 cups water
1 cup Grits
1/2 tsp. salt
4 Tbsp. butter
1 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan
Pinch of white pepper, cayenne and nutmeg

Bring the water to a boil. Slowly stir in the grits. Reduce heat and continue cooking, stirring frequently, for about 20 minutes — or until the grits are thick and tender. Stir in salt and butter. Stir the cheese and seasonings into the grits. Adjust to taste.

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

 

3 pounds meaty bones of choice (from chicken, beef, lamb, or pork)

4 stalks celery, diced

2 large carrots, diced

1 medium yellow onion, thinly sliced

¼ C. fresh flat-leaf parsley

1 T. apple cider vinegar

1 tsp. fine sea salt

 

Place 4 quarts of water and all of the ingredients inside your electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/− buttons until the display reads 90 minutes. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure, about 25 minutes. Once the liquid has cooled to warm or room temperature, carefully strain the broth through a fine mesh strainer into a bowl. Ladle into quart size glass jars and discard bones and vegetables. Store in the refrigerator for 6 days, or freeze in tempered glass jars (leave 2: head space for expansion) for up to six months.

Skillet Barbeque Pork Chops

Skillet Barbeque Pork Chops

unnamed4 – 1″ thick pork chops, trimmed of fat
1 T. EVOO
1 can tomato sauce
2 T. brown sugar
2 T. vinegar
1 tsp. dry mustard
2 T. Worcestershire sauce

Sear chops in EVOO over medium-high heat until browned on both sides. Meanwhile, combine remaining ingredients and whisk to combine. Pour over browned chops. Bring almost to a boil, then reduce heat and simmer chops in sauce for 10 – 15 minutes, or until cooked through.

Tea Party Lemonade

Tea Party Lemonade

1 large can frozen pink lemonade
1 ½ quarts sparkling water
½ c. mint leaves, chopped
½ tsp. ground cloves

Blend the pink lemonade with the sparkling water and stir to dissolve. Add mint and cloves. Serve over crushed ice in a tall glass.

40 Garlic Clove Chicken & Creamed Spinach Mashed Potatoes

40 Garlic Clove Chicken & Creamed Spinach Mashed Potatoes

40 cloves of garlic (about 3 heads), peeled
2 tablespoon vegetable oil
8-10 pieces of cut up chicken (you can use breast or thighs)
Small handful of flat leaf parsley, roughly chopped
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and black pepper

2 lb. potatoes
1/2 cup heavy cream
2 tablespoon unsalted butter
1 teaspoon salt
1/3 teaspoon black pepper
6 cups baby spinach

40 clove garlic chicken

Pre-heat your oven to 450 degrees F. Pat the chicken and skin dry with paper towels and season with 1 teaspoon of salt and ½ teaspoon of pepper. Heat the oil in an oven-safe skillet. Place chicken in skillet skin-side down, and cook until the skin is well browned, about 7-10 minutes. Transfer the chicken to a plate skin-side up and set aside. Remove all the fat (the fat from the chicken will have rendered out and add to the oil you began with) until you’re left with just 1 tablespoon of oil and reduce the heat to medium-low. Add the garlic and cook until evenly browned for about 1 minute. Add in the chicken stock to deglaze the pan. Scrape the brown bits off the pan and into the garlic. Add in the chopped parsley and cream. Return the chicken to the dutch oven, skin side up and remove from heat. Cook the chicken about 20-25 minutes in the oven, or until the juices run clear.

Cover potatoes with salted cold water in a large saucepan and simmer, uncovered for 20 to 30 minutes. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered. Drain potatoes in a colander and cool slightly. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes and spinach until almost smooth. Season to taste and keep warm.

Get the chicken and place the pieces on a serving dish. Mash the garlic in the pan and stir in the unsalted butter. There will be more than enough heat to melt it and make the sauce glossy

Cheesy Beef & Macaroni

Cheesy Beef & Macaroni

Cheesy_Pasta_Salsa_Skillet1 cup Uncooked elbow macaroni
1 lb. Lean ground beef
1/2 cup (1 med.) Chopped onion
1 can tomato soup
1/2 soup can Water
3/4 cup (3 oz.) Cheddar cheese, chunked or shredded
1/8 tsp. Garlic powder
Pinch Ground oregano
¾ tsp. pepper
1 (4 oz.) can Mushrooms, drained (optional)

Cook macaroni as directed on package for aI dente (tender but firm). Drain. Set aside. In large skillet, brown beef with onion until done. Drain fat. Add tomato soup, water, cheese, garlic powder, oregano and pepper to beef. Simmer 5 minutes until cheese melts and mixture is bubbly. Optional: add drained mushrooms. Add cooked macaroni. Combine mixture. Cover, remove from heat and let stand for 5 minutes before serving.

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

 

1 (10.5 oz) log goat cheese

1/2 C. plain Greek yogurt

1/4 C. fresh mixed herbs, (try basil, cilantro, dill)

Salt and pepper

1 loaf of crusty seedy whole grain bread

Olive oil

Flaky Sea Salt

4 T. of butter melted

1/2 tsp. sweet paprika

1/2 C. Harissa (the sauce, not powder)

2-8 poached eggs depending how many servings you are making

1 avocado pitted and sliced

Sesame seeds for garnish

 

Preheat boiler to high. Make the goat cheese- In a food processor or blender blend herbs and add salt and pepper. Add yogurt and goat cheese and blend until smooth, add salt and pepper to taste. Make the toast- brush olive oil on bread, broil it on a baking sheet on high 1-2 minutes. Watch closely so you don’t burn it. In a saucepan melt butter with paprika on medium then take off burner. Poach eggs depending on how many servings or guests. For each serving spoon a little goat cheese on a plate. Top goat cheese with a couple of small spoonfuls of harissa and add 1-2 poached eggs. Drizzle eggs with butter with paprika butter. Add a few slices of avocado and sprinkle with sesame seeds. Serve with toast on the side, and more harissa on the side.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

 

1½ lbs. beef flank steak cut into strips

1½ C. beef stock

3-4 cloves garlic finely minced

½ C. soy sauce

1 T. honey

2 T. toasted sesame oil

Salt and black pepper to taste

2 T. arrowroot

3 C. rice cooked

1 T. toasted sesame seeds optional

 

Add flank steak to Instant Pot. In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil. Season with salt and black pepper, to taste. Pour mixture on top of beef. Cover Instant Pot, lock lid, and seal vent. Cook on “Manual/High” for 10 minutes. Quick release once done cooking. Remove ¼ C. of liquid and stir in the arrowroot. You could also substitute the arrowroot for 2 T. of cornstarch. Use a fork or whisk to combine it together. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits. Serve over white rice or brown rice and enjoy!

Western Beans

Western Beans

westernbeans4 Bacon strips, diced
1 Onion, chopped
15oz. can Whole tomatoes with liquid, chopped
15oz. Pinto beans, drained
15oz. Kidney beans, drained
1/3 C. Uncooked lentils
1 1/3 C. Water
2 T. Catsup
1 tsp. Garlic powder
¾ tsp. Chili powder
½ tsp. Ground cumin

Lightly fry bacon in heavy 3-quart saucepan. Add onion. Cook until transparent. Add tomatoes, pinto beans, kidney beans, lentils, water, catsup, garlic powder, chili powder and ground cumin. Cook over medium heat for 45 minutes.

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

 

2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)

2 eggs

1 1/2 C. chicken broth (or 1 1/2 C. water with 1 1/2 tsp better than bouillon chicken base)

2 C. frozen white sweet corn

6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)

1/4 C. diced green onions

2 medium tomatoes, diced

3 small to medium ripe avocados, sliced into bite size pieces

Kosher salt and freshly ground pepper to taste

 

Juice from one lemon (about 3 Tbsp)

3 T. extra virgin olive oil

1 tsp kosher salt

1/8 tsp. black pepper

1 tsp. dried dill

 

Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If you’re using fresh chicken you don’t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken. Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting. While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl. Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs. Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.

Champagne Punch

Champagne Punch

2 cups Granulated sugar
2 cups Fresh lemon juice
1 750ml bottle dry white wine
1 750ml bottle champagne
2 Large bottles of soda water
1/4 cup Orange liqueur
1 Pineapple quartered, grated

In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. Let mixture chill and serve in small glasses.

Leek & Potato Gratin with Smoked Salmon and Brie

Leek & Potato Gratin with Smoked Salmon and Brie

3327-1Canola oil cooking spray
1 1/2 cup 2% milk
1/4 cup All-Purpose Flour
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 1/2 pounds medium Yukon Gold potatoes, peeled and cut into (1/4-inch) thick slices
2 medium leeks, trimmed and thinly sliced
1 (4 ounce) package Smoked Salmon
1 (4.4 ounce) wheel Brie, cut into small cubes

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with oil. In a bowl, whisk together milk, flour, salt and pepper. Layer half of the potatoes in the dish, top with half of the leeks and dot with half of the Brie. Pour over half of the milk mixture and arrange salmon slices over the top. Repeat with remaining potatoes, leeks, Brie and milk mixture. Cover with foil (sprayed with oil) and bake for 45 minutes. Uncover and continue baking until liquid is absorbed and potatoes are golden, about 20 minutes more. Let sit for 10 minutes before serving.

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

Cranberry-Orange Steel Cut Oatmeal (Instant Pot)

 

2 C. Quick Cooking Steel Cut Oats

5 C. Water

1 1/2 C. Fresh Cranberries

1 C. Unsweetened Almond Milk

1 1/2 tsp. Vanilla Extract

1 Orange, Juice & Zest

1 Tsp. Ground Cinnamon

 

Place all the ingredients into the base of a pressure cooker. Seal the lid and set the steam valve to ‘sealed’. Cook on manual high pressure for 4 minutes and allow the steam to release naturally. Once the steam pin has dropped, remove the lid, stir, and enjoy! I topped mine with a drizzle of honey, some cranberry sauce, and a couple of orange slices!

Corn & Crab Fritters with Lemon Aioli

Corn & Crab Fritters with Lemon Aioli

1RX-CANMANUFACT_Corn-and-Crab-Fritters-with-Lemon-Aioli_s4x3_jpg_rend_sni12col_landscape tablespoon unsalted butter
1 small white onion, finely chopped
1 (11-ounce) can mexicorn, drained
1 (4.5-ounce) can chopped green chiles, drained
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2/3 cup whole milk
2 large eggs
1 (6-ounce) can crab meat, drained
Vegetable oil for pan-frying (~1 T.)
Lemon Aioli
2/3 cup mayonnaise
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1 clove garlic, minced

In a medium skillet over medium heat, melt butter. Add onion; cook, stirring occasionally, until onion softens, 8 to 10 minutes. Remove from heat. Set aside 1 tablespoon Mexicorn for aioli. Combine remaining Mexicorn, and chiles to combine. In a large mixing bowl, combine flour, baking powder, salt, and pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes. Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved Mexicorn in a small mixing bowl. Chill until ready to serve. Remove the corn crab batter from the refrigerator and add enough oil to a large, heavy skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 8 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 minute per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli.

Mini Turkey Meatloaf & Maple Green Beans Sheet Pan Dinner

Mini Turkey Meatloaf & Maple Green Beans Sheet Pan Dinner

223ad66abe668ce7e8e1705d3990a54d2 tsp. Extra Virgin Olive Oil, plus more for oiling the pan
1 pound ground turkey breast
1/2 cup finely chopped yellow onion
1 cup grated sweet potato
1/4 cup barbeque sauce, divided
1 3/4 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 pound green beans, trimmed
1 TB Maple Syrup

Preheat oven to 400°F. Lightly oil a large sheet tray. In a bowl, mix turkey, onion, sweet potato, 3 TB barbeque sauce, 1 tsp salt and 3 tsp pepper. Form into four loaves, brush with remaining
1 TB barbeque sauce and bake on sheet tray for 20 minutes. In a large bowl, toss green beans with maple syrup, oil and remaining 5 tsp salt and 3 tsp pepper. Arrange on sheet tray next to meatloaves and roast until tender and meatloaves are cooked through (165°F), 20 to 25 minutes more.

Sweet Cherries in Honey-Vanilla Syrup

Sweet Cherries in Honey-Vanilla Syrup

Sweet Cherries in Honey-Vanilla Syrup

 

2 lb. sweet red cherries, pitted

¾ C. honey

¾ C. granulated sugar

5 ¾ C. water

½ vanilla bean

 

Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean. Cook over medium-low heat until cherries are warmed through. Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims with a damp paper towel. Top with two-piece lids and rings, and process in a water bath for 10 minutes.

Zucchini Fritters

Zucchini Fritters

2 zucchini
1 1/2 teaspoons salt
1/4 cup chopped basil or parsley
1/4 cup chopped chives or green onions
1/2 teaspoon lemon zest
1 egg
1/2 cup flour
1/2 teaspoon baking powder
3-4 grinds black pepper
1/4 cup olive oil
Trim ends of zucchini and shred on largest holes of box grater. Place in a colander, sprinkle with salt, mix and set over a bowl to drain for 20-30 minutes. Dump drained zucchini onto a clean kitchen towel, wrap up tight and squeeze over the sink. You won’t believe how much water these puppies will leach.  Place “dry” zucchini, chopped herbs and zest in a bowl.  Mix flour and baking powder together in a small bowl and sprinkle over zucchini, adding a few grinds of black pepper. Mix gently. Beat egg in a separate bowl, add to mix and stir just until combined.   Heat oil in pan over medium heat until hot. Add a heaping tablespoon of batter and gently flatten with back of spoon. Fry for about 4 minutes per side. Remove to a plate and repeat with remaining batter. You can keep these warm (or re-warm) in a hot oven, but they’re best eaten immediately.
Quick Pickle Chips

Quick Pickle Chips

Quick Pickle Chips

 

Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

 

3/4 C. seasoned rice vinegar

1/4 C. water

1 garlic clove, peeled and halved

1/4 tsp. ground turmeric

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick

2 sprigs fresh dill

 

 

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)

Family Pork Chops

Family Pork Chops

Salt and pepper to taste
6 pork chops
Onion slices
¾ cup catsup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons vinegar
2 Tablespoons brown sugar
1 teaspoon paprika
1 teaspoon chili powder

Salt and pepper the chops and place them in a shallow baking dish. Top each chop with an onion slice. Make a sauce of the remaining ingredients and pour over the chops, cover and bake at 300° to 325° for about 1½ hours. Uncover for the last 20 minutes. Serves 6. The sauce can be made up and kept on hand. It may be used on chicken, meat loaf, spareribs or stew meat. The gravy is good on rice.

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

 

1/3 C. plus 1 T. (90gr) unsalted butter, softened

6 tsp. light brown sugar

3 peaches

1 ½ C. 190gr all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2/3 C. 130gr sugar

1 large egg

1 tsp. pure vanilla extract

½ C. 120ml buttermilk

 

Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray. Divide 1 T. of butter equally into 12 muffin C.. Sprinkle ½ tsp. of brown sugar into each muffin C.. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 C. of cubed peaches. Set aside. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 C. of butter and sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. Add half of the flour mixture into the batter, beat for 1 minute.  Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches. Divide the batter into 12 muffin pan C.. I like to use this large cookie scoop. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

Southern Fried Shrimp

Southern Fried Shrimp

2IP0410_Fried-Shrimp lb. deveined shrimp
2 Ziploc plastic bags
4 cups of flour
4 tsp. salt
2 tsp. pepper
4 tsp. granulated garlic
2 cups cornmeal
6 eggs
4 cups of whole milk
Peanut oil

Peel (leaving tails on) and butterfly thawed shrimp. In each Ziploc bag put 2 cups flour, 1 cup cornmeal, 2 tsp. salt, 1 tsp. pepper, 2 tsp. granulated garlic, close bag and shake well. Mix the 6 eggs in a bowl with the whole milk. Soak the deveined raw butterfly shrimp in the mixture.
Heat two pots of peanut oil (approximately 6 – 8 cups in each pot) to deep fat fry the shrimp. The peanut oil will need to be very hot to deep fat fry. Put one-half of the egg/milk soaked deveined raw butterfly shrimp in each Ziploc bags and shake. Drop battered shrimp into the hot peanut oil. Fry until golden. Using a large-holed spoon remove golden shrimp from peanut oil and place on platter lined with paper towels to soak up the grease.

Dipping Sauce

½ cup mayo
¼ cup catsup
Dash Worcestershire sauce
½ to 1 tsp. sugar to taste
Salt to taste

Mix well and serve with shrimp.

Pan-Fried Feta with Peppered Honey

Pan-Fried Feta with Peppered Honey

Pan-Fried Feta with Peppered Honey

 

1/4 C. honey

1/2-1 tsp. black pepper, plus more for serving

1 T. fresh thyme leaves, plus more for serving

 

1 (10-12 ounce) block feta cheese

1 large egg, beaten

1/3 C. Panko bread crumbs

5 T. extra virgin olive oil

2 T. thinly sliced lemon zest (from about 1 lemon)

1 C. cherry tomatoes

1/4 C. fresh basil, chopped

pita chips or pita bread, for serving

 

To make the honey. Combine all ingredients in a glass jar. To make the feta. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the feta through the egg, turning to coat, remove and allow any excess to drip off. Dredge the feta through the Panko, turning to coat and pressing gently to adhere. Heat 3 T. oil in a medium skillet set over medium heat. When the oil shimmers, add the lemon zest and cook 30 seconds to 1 minute until fried. Remove from the skillet and set aside. To the same skillet add the feta and cook for 2 to 3 minutes per side, until golden brown. Transfer the feta to a serving plate. In a small bowl, combine the tomatoes, 1 T. oil, basil, and a pinch of salt. Serve the feta warm, drizzled with honey and topped with fried lemon, thyme, and tomatoes. Enjoy with pita chips or bread.

Three Bean Bake

Three Bean Bake

½ lb. ground chuck
6 bacon slices, chopped
1 small onion, chopped
1 (15 oz.) can of lima beans, drained and rinsed
1 (15 oz.) can of kidney beans, drained and rinsed
1 (15 oz.) can of pork and beans, DO NOT DRAIN!!
½ cup of brown sugar, packed
½ cup of ketchup
½ cup of barbeque sauce
1 tsp. of dry mustard

Cook the first three ingredients in a large skillet, stirring until the beef crumbles an there is no more pink. Drain and return to the skillet. Stir in the remaining ingredients. Pour into a greased baking dish and bake on 400 degrees for 40-55 minutes.