Super-Small Deep-Dish Pizzas

Super-Small Deep-Dish Pizzas

14_01_culinary_pizzas1 (14.5-ounce) can diced tomatoes

1/2 cup red wine

1 tablespoon minced oregano

2 garlic cloves, minced

Salt and pepper, to taste

1 (16-ounce) can store-bought biscuit dough

1/2-pound Italian sausage, casings removed

1 green bell pepper, seeded and diced

1 1/2 cups shredded mozzarella

1/4 cup grated Parmesan cheese

Preheat oven to 400°F. Place tomatoes, wine, oregano, and garlic in a small saucepan over medium heat; season with salt and pepper. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.  Cut each piece of biscuit dough into thirds. Lightly grease 24 small (2-inch) tart shell tins and place a piece in the center of each. Gently press and spread dough along the bottom and up the sides of the tin. {Tip: If you don’t have small tart shell tins, use a muffin tin.} Press 1 tablespoon of the sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan in a small bowl and sprinkle mixture over top. Spoon 1 tablespoon of sauce over the cheeses and sprinkle with the remaining Parmesan. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let pizzas cool for a few minutes before removing from pans. Serve warm.

Chicken Cutlets with Honey, Lemon, and Ginger Sauce and Ginger-Honey Walnuts

Chicken Cutlets with Honey, Lemon, and Ginger Sauce and Ginger-Honey Walnuts

Gcutletsinger-Honey Walnuts

2 teaspoons extra-virgin olive oil

1/2 teaspoon grated ginger

1 small clove garlic, grated

1/2 cup walnut halves

1 tablespoon honey

1/2 teaspoon coarse salt

 

Lemon Chicken

1 1/2 pounds boneless and skinless chicken breasts (see note)

Coarse salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons extra-virgin olive oil

1 teaspoon grated ginger

1 clove garlic, grated

1/4 cup fresh lemon juice

1/4 cup chicken broth

2 tablespoons honey

1 thinly sliced scallion (about 1 tablespoon, green part only)

 

To make the walnuts, place the oil, ginger, and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick. With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets. Place them on a large piece of plastic wrap, sprinkle with salt and pepper, and cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch. Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour. Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle. Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned. As the cutlets are cooked, transfer to a platter and cover with foil to keep warm. Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger, and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth, and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.

Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans

Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans

14_04_groceries_salad1/2 cup broken pecans

1 tablespoon honey

1/2 teaspoon coarse salt

Freshly ground black pepper

 

3 tablespoons honey

3 tablespoons red wine vinegar

1/2 teaspoon coarse salt

 

1 large or 2 small ripe Bartlett, Anjou, or Bosc pears, quartered, cored, and sliced 1/4 inch thick

4 cups torn mixed salad greens

2 slices bacon, crisp cooked and crumbled

4 ounces (about 1 cup) Stilton, cut into small cubes or crumbled

 

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with the salt and a grinding of black pepper. Set aside to cool. To make the dressing, whisk the honey, vinegar, and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens.

Everybody Loves Chocolate Pudding

Everybody Loves Chocolate Pudding

14_08_nutrition_choco1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.

Kiddie Cobb Salad

Kiddie Cobb Salad

14_08_nutrition_variety2 cups chopped butter, red leaf, or romaine lettuce

1/2 cup chopped tomato or 10 cherry tomatoes, halved

1/2 large ripe avocado, cubed

2 or 3 slices smoked turkey, coarsely chopped

2 hard-boiled eggs, peeled and chopped

2 tablespoons crumbled blue cheese (optional)

 

1 teaspoon soy sauce

2 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil

 

Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES: the salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

Cachaça Grilled Chicken Recipe

Cachaça Grilled Chicken Recipe

cachacachicken_01 pound boneless skinless chicken thighs
3 cloves garlic, finely crushed
1/2 teaspoon oregano, dried or fresh chopped
4 tablespoons Cachaca
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
few sprigs Italian parsley, finely chopped
lime wedges, to serve (optional)

Open out the chicken thighs and place them on a cutting board. Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness. Place in a shallow dish and add the garlic, oregano, cacha̤a, olive oil, salt and pepper. Use your hands to toss and coat the chicken, working the marinade into the flesh. Cover with plastic wrap and chill for at least 4 hours. Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until hot. If you like, thread the chicken onto metal skewers, which will make it easier to turn them on the barbecue. Cook on the griddle or barbecue for 3 to 5 minutes on each side, until just cooked through Рthe chicken should feel firm when lightly pressed. Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.

Italian Picnic Sandwich

Italian Picnic Sandwich

14_08_nutrition_sandwich2 thin slices prosciutto

One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally

2/3 cup loosely packed baby arugula

1 teaspoon balsamic vinegar

1 teaspoon extra-virgin olive oil

 

Pile the prosciutto on the bottom half of the baguette. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half. Wrap well or store in a snug container.

 

Pickled Onions, Watermelon Radishes and Raw Chayote

Pickled Onions, Watermelon Radishes and Raw Chayote

5 cups white vinegar
2 cups honey
2 star anise
2 cinnamon sticks
6 whole cloves
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon cumin seeds
4 red onions
15 watermelon radishes
8 chayote
2 cups micro cilantro

Place vinegar in pot, add honey and spices. Bring to a boil. Julienne onions and thinly slice radishes on mandolin. Place onions and radishes in vacuum-seal bag and pour hot vinegar solution into bag ¼ full and vacuum seal the bag. Let compressed radishes and onions sit in solution for 30 to 45 minutes. On mandolin, slice chayote in thin strips. At service, add chayote strips to the solution with the onion and radishes.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Rio-style Grilled Chicken (Galeto)

Rio-style Grilled Chicken (Galeto)

P1200681x3 whole spring chickens

Marinade:
1/2 cup white wine
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, finely ground

Basting:
1 bottle ale
An herb brush

Garnish:
Farofa, toasted

Cut chickens in half. Set aside. Place white wine, cilantro, parsley, onion, garlic, oil, salt and pepper in a blender and purée until smooth. Marinate chicken for up to 2 hours. Skewer the chicken halves and season with additional salt and pepper. Grill the chickens over a charcoal fire and baste the chicken with the ale, brushing the meat every 5 minutes with an herb brush. Serve with toasted farofa.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Child-Friendly Mexican Fondue

Child-Friendly Mexican Fondue

10 oz. old Cheddar cheese, grated

5 oz. sharp processed Cheddar cheese, grated

3 T. cornstarch

1 cup unsweetened apple cider

2 tsp. freshly squeezed lime juice

1 T. mild salsa

2 T. chopped fresh cilantro

 

In a bowl, combine old Cheddar, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside. In the top of double boiler set over simmering (not boiling) water, combine apple cider and lime juice; bring to a simmer. Add cheese mixture by handfuls to double boiler, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in salsa, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately. Tips: For a spicier fondue, use hot instead of mild salsa, or stir in 1 T. chopped pickled jalapeños to the cheese just before transferring to fondue pot. Sharp processed Cheddar cheese is found in the refrigerator section of the supermarket. Its strong flavor makes it a wonderful addition to fondues. Grate directly from refrigerator while still cold.

Heirloom Tomato and Plum Salad

Heirloom Tomato and Plum Salad

¼ cup freshly squeezed lemon juice (2 lemons)
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large heirloom tomatoes, sliced into wedges
2 plums, sliced into wedges
4 oz arugula

Place the lemon juice, olive oil, salt and pepper in a mason jar and shake vigorously till emulsified. Combine tomatoes, plums and arugula in your serving bowl. Just before serving, top with vinaigrette to taste.

Carolina Chicken Pilau

Carolina Chicken Pilau

1 tsp. olive oil

4 small bone-in chicken-breast halves, skin removed

2 slice bacon, cut in 1/4-inch dice

1 large onion, cut lengthwise in half then thinly sliced crosswise

1 C. long-grain rice

1 can (14 1/2-oz.) chicken broth

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 C. loosely packed fresh parsley leaves, chopped

 

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium; add bacon and cook 4 minutes or until browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Discard all but 2 tsp. bacon fat from skillet. Add onion to same skillet and cook, covered, 10 minutes or until tender and lightly browned, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 C. water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 minutes or until juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.

 

Melopita

Melopita

melopitaFor the Filling:

1 lb. soft Myzithra or Ricotta cheese
3 eggs, lightly beaten
1/2 cup honey
zest of one lemon, grated
3 T. flour
1/4 cup sugar
Ground cinnamon and more honey for serving

For the crust: (You can also substitute a prepared pie shell)

1 1/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 egg yolk
1 tsp. vanilla extract
1 T. brandy or cognac
2 T. ice water
8 T. (1 stick) unsalted butter, cut in to 1/4 inch pieces

Preheat the oven to 350 degrees.

To make crust in Food Processor: Add flour, sugar, and salt to the bowl. Pulse a few times to mix. Add chilled butter pieces and process until crumbly, like wet sand. Add egg yolk, vanilla, brandy, and 1 T. ice water. Process until dough pulls together and forms a ball away from the sides. Add an additional T. of water if it seems too dry. Turn out on to a lightly floured surface and flatten dough in to a round disk. Chill dough while you prepare the filling.

To make the crust by hand: In a large mixing bowl, add flour, sugar, and salt. Mix to combine. Add the butter pieces and using two forks or a pastry blender, cut the butter in to the flour. (You can also use your hands for this.) The mixture should resemble coarse sand when the butter is incorporated fully. Add egg yolk, vanilla, brandy, and water and mix to incorporate, kneading dough into a smooth ball. Flatten in to a round disk and chill while mixing the filling.

Make the Filling: To a medium sized bowl add Myzithra or Ricotta cheese, eggs, honey, lemon zest, flour, and sugar. Mix well until all ingredients are combined.

Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish. Lightly grease the pan’s bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.
Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won’t jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time. Serve on a plate drizzled with honey and sprinkle with ground cinnamon.

Guadalajara Beef

Guadalajara Beef

1 bottle (12 ounces) Mexican dark beer

1/4 cup soy sauce

2 cloves of garlic (minced)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon hot pepper sauce

4 beef bottom sirloin steaks or boneless tri tip steaks (4 to 6 ounces each)

Salt and black pepper

Red, green, yellow bell peppers cut lengthwise into quarters, seeded (optional)

Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in a large shallow glass dish or heavy plastic bag. Add beef cover dish or close bag. Marinate in the refrigerator for up to 12 hours turning beef several times. Remove beef from marinade and discard marinade. Season with salt and pepper.

Oil hot grill to prevent sticking. Grill beef and peppers, if desired on covered grill about 8 to 12 minutes turning once. Beef should be medium doneness and peppers tender

Black Bean Omelet with Avocado Salsa Verde

Black Bean Omelet with Avocado Salsa Verde

NHB_omelet1 cup Black beans, cooked
3 Tbsp. Canola oil
2 T. White onion, diced
1 ea Serrano chile, minced
6 ea. Eggs
½ tea. Sea salt
1 tea. Canola oil
¼ cup Mozzarella cheese, grated
Avocado Salsa Verde

In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated. Season to taste, set aside and keep warm. In a bowl, the beat eggs and salt. Heat an 8-inch skillet over medium-low heat and add the butter and then pour in the ¼ of the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are nearly set, sprinkle the ¼ of the bean mixture over one side; sprinkle with ¼ cup grated cheese. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with a dollop of Avocado Salsa Verde.

Avocado Salsa Verde

1 large Avocado, peeled, seeded and cut in ½” diced
1 Tomato, seeded and cut into ¼” dice
2 T. Red Onion, finely chopped
1 tsp. minced and seeded Serrano Chile
½ tsp. minced Garlic
1 T. fresh Lime Juice
2 T. chopped Cilantro
Large Pinch Sugar
Salt & Pepper

Combine all ingredients and refrigerate at least one hour before serving.

Cheese Crackers

Cheese Crackers

cheesecrackers38 oz extra-sharp cheddar cheese, shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Directions: Pre-heat oven to 375

In a stand mixer fitted with a paddle attachment, combine cheese, butter, and salt. Add the flour and mix until pebble like in consistency. Slowly add in the ice water and mix until a dough forms. Flatten dough in to a disk and wrap in cling wrap. Refrigerate for 1 hour. Roll dough out as thinly as possible. Use a Cube-It cutter to create your square crackers. Place on a parchment lined cookie sheet and bake for 5-10 minutes until golden brown

Carne Asada (Grilled Skirt Steak)

Carne Asada (Grilled Skirt Steak)

Carne Asada on BBQ2 cups of orange juice

1/4 C. Red Wine Vinegar

1 tablespoon of lime juice

1 tablespoon of ground cumin seed

1 tablespoon of minced garlic

1 tablespoon of finely chopped cilantro

1 teaspoon salt

1 teaspoon pepper

3lb. Skirt Steak

Combine marinade ingredients. Place meat in a large Ziploc bag and pour in marinade; massage to coat well. Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally. Place meat on a grill 4-5 inches above a solid bed of medium-hot coals. Cook until meat is done to your liking (about 5 minutes on each side for rare, 6 minutes for flank steak). Slice diagonally across grain and serve with salsa and tortillas, if desired.

 

Melt in Your Mouth Oven Roasted Potatoes

Melt in Your Mouth Oven Roasted Potatoes

potato

1 T. olive oil

1/2 lb. hickory smoked, thick sliced bacon

3 1/2 lb. Yukon Gold Potatoes

2 cloves garlic, minced

1/4 cup Parmigiano-Reggiano, freshly grated

Coarse salt

Fresh ground pepper

Fresh parsley

 

Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes. Meanwhile, partially freeze bacon for easier cutting. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon. Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings. Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes. While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano. Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well. Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large. Place cut side down on prepared pan and sprinkle with coarse salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!

Fried Asparagus, Ham & Cheese Bundles

Fried Asparagus, Ham & Cheese Bundles

9894b5c3637ce24410227644cacce0c24 thin slices mild, easy to melt cheese
4 Asparagus Spears, cooked until just tender
4 thin slices cooked Ham
Beaten Egg for coating
Flour for coating
Olive Oil

Put 1 slice of the mild cheese and 1 asparagus spear on each slice of cooked ham and carefully roll each one up to form a cylinder. Dip the ham rolls in the egg and then the flour, then fry them in a little hot oil until they are golden brown. Serve immediately.

Caramelized Onion, Rosemary and Fresh Tomato Bread

Caramelized Onion, Rosemary and Fresh Tomato Bread

tomatobread3 tablespoons olive oil

1 cup chopped onions

Salt

Freshly ground black pepper

1 tablespoon chopped garlic

1 package active yeast

1 tablespoon sugar

1 1/2 cups warm water (about 110 degrees F)

2 tablespoons finely chopped fresh rosemary

3 cups bread flour

1 tablespoon salt

Flour, for dusting

4 medium tomatoes, rinsed, cored and ends removed

Crushed red pepper

Olive oil, for brushing

2 ounces Fontina Cheese, grated

2 ounces Gorgonzola cheese, crumbled

 

In a sauté pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 4 minutes. Add the garlic. Continue to sauté for 30 seconds. Remove from the heat and cool. In a large mixing bowl, combine the yeast, sugar, 2 tablespoons of the oil, warm water, rosemary, and caramelized onions. Whisk until the yeast dissolves. Set aside and let rest for 10 minutes. Stir in the flour, 1 cup at a time, until all is incorporated and the dough has come together. Flour a smooth surface and knead the dough several times. Grease a large bowl with 1 teaspoon of the oil. Add the dough, turn once and cover with plastic wrap. Place in a warm, draft free area and let rise for 2 hours, or until double in size. Preheat the oven to 400 degrees F. Divide the dough in half, working with one half of the dough at a time, divide the dough into 6 pieces. Form each piece into round balls. Roll each ball into 4-inch rounds. Place the rounds on parchment lined baking sheets. Lay 4 slices of the tomatoes over each round of dough. Season with salt and crushed red pepper. Lightly brush the tops of each round of dough with olive oil. Allow the rounds to rest for 20 minutes. Place in the oven and bake for 15 minutes. Repeat the above process with the remaining dough. Remove the pans from the oven and sprinkle each round with both of the cheeses. Place back in the oven and bake until the cheese melts. Remove from the oven and serve warm.

Cheese Mole (Mole de Queso)

Cheese Mole (Mole de Queso)

3 ea. Pasilla chile, stemmed, seeded, veined
2 ea. Guajillo chile, stemmed, seeded, veined
1 ea. Garlic clove
½ ea. White onion
250 g Queso fresco, sliced
½ cup Canola oil
Salt to taste

Dry roast the cleaned chiles in a comal over medium-low heat until soft and aromatic. Cover with boiling water and soak for 15 minutes or until soft. Transfer the chiles, garlic, and onion to a metate and grind until smooth. Heat 2 tablespoons of oil and fry the chile mixture; season to taste with salt. Cut the cheese in medium-thick slices. Heat ¼ cup of oil and fry the cheese until it is seared and golden on both sides. Place the cheese on the plate and cover with the mole. Serve with warmed corn tortillas.

Bobby’s Goulash

Bobby’s Goulash

Frame 325

2 T. EVOO
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5oz cans diced tomatoes
1 29oz can tomato sauce
3 T. soy sauce
2 tsp. dried basil
2 tsp. dried oregano
3 cloves garlic, minced
1 tsp. garlic powder
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 C. uncooked elbow macaroni

In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

Cajun Hot Tomato Bread

Cajun Hot Tomato Bread

1 C. Bloody Mary mix

1 C. water

1 package active dry yeast

1/3 C. honey

1/4 C. vegetable oil

1/4 C. chopped green onion tops

1/4 C. chopped parsley

1 clove garlic, pressed

1 tsp. salt

5 1/2 C. flour

 

In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115[F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 C. flour and stir until smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size. Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9x5x3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake 400[F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.

Lemony Asparagus

Lemony Asparagus

2 T. unsalted butter
1 pound thin, tender asparagus, trimmed and cut diagonally into 1 1/2″ pieces
Juice of 1 lemon
1/2 tsp. salt
1/4 tsp. freshly grated ground black pepper
Finely grated zest of 1/2 lemon

In a large skillet, melt the butter over medium-high heat. Add the asparagus and toss to coat. Cover and cook for 2-3 minutes or until the asparagus is bright green and crisp-tender, shaking the pan occasionally. stir in the lemon juice, salt, and pepper. Sprinkle with lemon zest.

Dashimaki Tamago

Dashimaki Tamago

5 eggs

2 tsp. sugar

¼ tsp. salt

½ C. dashi

2 tsp. Japanese soy sauce

Vegetable oil for cooking

Parsley sprigs for garnish

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Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bento, Lunch,

 

Beer Bread

Beer Bread

beer-bread_63053 cup flour, sifted (you must SIFT!)
3 tsp baking powder
1 tsp salt
1⁄4 cup sugar
12 oz can beer
1⁄2 cup butter, melted (1/4 cup will do just fine)

Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan.
Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Bacon Cheeseburger Pizza Pinwheels

Bacon Cheeseburger Pizza Pinwheels

pinwheels1 can Pillsbury Crescent Rolls

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 lb. lean ground beef, cooked and drained

8 slices bacon, cooked and crumbled

3 T. pizza sauce

 

Preheat oven to 375°F. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well. Sprinkle cheddar and mozzarella cheeses on top of crescent rolls. Sprinkle ground beef and bacon. Drizzle with pizza sauce. Roll up like a cinnamon roll and cut into 8 rolls. Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.

 

 

Curried Kale with Sautéed Apple and Onion

Curried Kale with Sautéed Apple and Onion

1 medium Granny Smith apple (peeled & cored, cut into 1/4″-thick wedges)

2 T. Butter

1 medium Onion

1/3 tsp. curry powder (or to taste)

1 lb. Kale (tough stems removed, leaves coarsely chopped)

1/2 C. water

1/2 tsp. tamari soy sauce (or to taste)

 

Heat Butter in a large saucepan over medium high heat until hot but not smoking, then sauté chopped Onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Drizzle with tamari soy sauce and toss to coat evenly.

 

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Cheesy Ranch Breadsticks

Cheesy Ranch Breadsticks

Cheesy Ranch Breadsticks

On a lightly floured surface, roll out 1 pound refrigerated pizza dough into a large oval and transfer to a parchment lined baking sheet. Brush with olive oil and sprinkle with 1/2 (1-ounce) packet ranch seasoning. Cut dough crosswise into 12 long strips, then cut in half vertically. Sprinkle all over with 1 C. shredded Monterey jack cheese and chopped chives. Bake at 425°F until golden, 15 minutes. Serve with ranch dressing.

Crockpot Creamy Sausage and Tortellini

Crockpot Creamy Sausage and Tortellini

1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)

20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)

2-4 cups Low Sodium Chicken Broth (It should not be like soup in the end, try around 3 cups)

2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.

8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.

crockpotsat

Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat. Add the browed sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Top with grated parmesan or mozzarella cheese if desired.

Chipotle Beef Noodles

Chipotle Beef Noodles

2 T. unsalted butter
1/4 C. all-purpose flour
2 C. homemade or canned low-sodium chicken broth
1 small canned chipotle chile en adobo, seeded and minced, plus 1 T. adobo sauce
1/2 tsp. chile powder
2/3 lb lean ground beef
1 small yellow onion, finely chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper
10oz wide egg noodles
2 C. grated cheddar cheese
1 C. chopped fresh cilantro leaves

Melt 1 T. of the butter in a medium saucepan over medium heat. Stir in the flour using a wooden spoon. Let the paste cook, stirring constantly, until it is pale blond, about 2 minutes. Gradually stir a little of the chicken broth into the flour mixture. Keep adding the broth a little at a time until you have a smooth paste, then whisk in the remaining broth. Add the chipotle chile, the adobo sauce, and the chile powder; bring to a simmer and then reduce the heat to very low and keep warm until the meat mixture is ready. Bring a large pot of water to a boil for the noodles. Melt the remaining butter in a large skillet over medium-high heat. Add the ground beef, onion, garlic, and some salt and pepper. Cook the meat, breaking it up with a wooden spoon as it cooks, until the meat is browned, 5-8 minutes. Pour off some of the fat in the skillet (place a too-small pot cover in the skillet and use it to hold the meat mixture), then add the sauce to the meat and stir together. When the water boils, add a large pinch of salt and the noodles. Cook according to package directions or until they are al dente. Drain the noodles and stir into the meat sauce. Serve in bowls, sprinkled with cheese and cilantro.

Zia’s Flautas

Zia’s Flautas

1 lb. ground Beef

½ C. New Mexican (Anaheim) Green Chilis, chopped

1 Red Bell Pepper, seeded and julienned

1 Yellow Bell Pepper, seeded and julienned

1 Onion, thinly sliced

½ tsp. Salt

¼ tsp. Cumin

12 Corn Tortillas

Vegetable Oil for Frying

1 C. shredded Lettuce

2 C. Salsa

2 C. Grated Cheddar Cheese

1 C. Guacamole

1 C. chopped Tomatoes

 

Brown beef in skillet and drain the excess fat. Add chiles, bell peppers, onions, salt and cumin and cook until onion and bell pepper are soft. Fry tortillas in oil for a few seconds until soft. Remove and drain on paper towels. Place beef mixture in the center of tortillas, roll them up, and secure with toothpicks. Fry the flautas in oil until crisp. Arrange lettuce on plates, top with 2 flautas per plate, and serve with salsa, cheese, guacamole and tomatoes.

 

Yield:

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Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

4e20f6c0f455518f4077c46eb9962392f boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 T. peeled and minced fresh ginger
1 T. chopped fresh garlic
1/2 cup smooth natural peanut butter (without added sugar) at room temperature
1/4 cup rice vinegar (not “seasoned” vinegar which has sugar)
2 T. soy sauce
2 T. Splenda or sugar (use Splenda for South Beach Diet)
1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
3 T. homemade chicken stock or canned chicken broth
Fresh ground black pepper to taste
About 2 T. peanut oil (depends on your pan)
1 cup unsweetened lite coconut milk (I use Thai Kitchen Lite Coconut Milk)
4 T. finely chopped cilantro (or more), plus more for garnish if desired

Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. (I didn’t.) Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and sauté over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side. (It’s important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.) Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

Throwdown Winner Shrimp and Grits

Throwdown Winner Shrimp and Grits

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1 1/2 lb. (26-30 count) Wild Georgia Shrimp

2 T. Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)

1 T. paprika

1 T. dried Italian seasoning

Freshly ground black pepper

 

Grits:

2 C. water

2 chicken bouillon cubes (recommended: Knorr)

2 T. butter or margarine

1 C. quick grits (recommended: Quaker)

1 T. tomato paste

3/4 C. heavy whipping cream

3 1/2 oz. extra-sharp Cheddar

 

Sauce:

2 T. butter or margarine

1 T. minced garlic

3 T. all-purpose flour

1 C. seafood/shrimp stock

1/2 C. heavy whipping cream

1 tsp. Worcestershire sauce

1/2 tsp. hot sauce (recommended: Texas Pete)

1 slice sugar-cured country ham

 

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 T. butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks. Now sauté the shrimp. In a large sauté pan, melt 2 T. of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay. The roux is next. With all those wonderful drippings from the shrimp in the sauté pan, add 3 T. of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. And last, a little country ham. Cook 1 center slice of cured country ham in a sauté pan, and cut into cubes. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

 

 

Yield:

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Sun-Dried-Tomato Chicken Roll-Ups

Sun-Dried-Tomato Chicken Roll-Ups

full_sun-dried-tomato--ricotta-chicken-roll-ups_CLhXo7cAdKyZg2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1 1/2 pounds)
1/2 pound deli-sliced provolone cheese
1/4 cup extra-virgin olive oil

Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil. Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sundried tomatoes. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.

Easy Spinach Lasagna

Easy Spinach Lasagna

best-vegetarian-lasagna-recipe3¼ cups ricotta cheese

1½ cups freshly grated parmesan cheese

20 oz. thawed chopped spinach, drained

4 ½ cups chunky vegetable pasta sauce (your choice)

1 box uncooked lasagna noodles

2 ½ cups grated Gouda or Swiss cheese (slices may be used)

â…› tsp. salt

â…› tsp. pepper

 

Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil. Set the pan aside until ready to use. Gently blend the ricotta and parmesan cheeses together, adding salt and pepper. Now spread 1 cup of pasta sauce in the lasagna pan. Place 3 lasagna noodles on top of the sauce. Spread 1¼ cups of ricotta mixture on top of noodles in a light layer. Add about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls. Repeat the layers ending with 3 lasagna noodles and the remaining sauce. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil cover the lasagna and bake for about 30 minutes. Remove the foil and sprinkle the grated Gouda or Swiss cheese on top. (If using slices, lay slices on top of lasagna to cover). Bake uncovered for an additional 15 minutes. Cheese should be golden brown.

 

 

Pasta e Fagioli with Sausage Dumplings

Pasta e Fagioli with Sausage Dumplings

2 tablespoons EVOO 3042PastaSausage6_320_final
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes. Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble. While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine. When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions. Serve the soup with some crusty bread alongside and more grated Parm at the table.

Greek Inspired Shrimp Orzo

Greek Inspired Shrimp Orzo

IMG_8664_JPG110 teaspoons extra virgin olive oil
6 cloves garlic, minced
1 medium white onion, chopped
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1/8 teaspoon crushed red pepper flakes
1 pint cherry tomatoes
2 teaspoons chopped fresh oregano
3/4 pound dry orzo pasta
2 cups chicken stock
1 cup dry white wine (Sauvignon Blanc, Chardonnay – your choice!)
1 pound raw uncooked shrimp, peeled and deveined
Pinch ground red pepper (cayenne)
1/3 cup feta cheese crumbles
Preheat your oven to 400 degrees Fahrenheit. Place a Dutch oven on the stove over medium heat. Add 6 teaspoons of EVOO and all of the garlic to the pot. Let the garlic cook for one minute. Add all of the chopped onions and let cook for two minutes. Season the onions with 1/4 teaspoon sea salt, 1/4 teaspoon fresh cracked black pepper (heretofore referred to as FCBP), and 1/8 teaspoon crushed red pepper flakes. Stir to incorporate that into the onions. After the onions have cooked for five minutes total and they have become slightly softened, add in the whole grape tomatoes. Sprinkle them with 1/4 teaspoon sea salt and 1/4 teaspoon FCBP. Turn the heat up to high and let them cook for five minutes, stirring occasionally. Once the tomatoes have started to soften, stir in 1 teaspoon of the chopped fresh oregano. Reduce the heat to medium and add in the orzo. Stir it into the veggies. Next, pour in the chicken stock and wine. Add 1/2 teaspoon of oregano and stir. Bring this just to a simmer, stirring regularly to make sure that none of the pasta sticks to the bottom of the pot. Once this concoction is simmering, remove it from the heat and place the lid on the pot. Place the pot in the oven on the top rack. Cook for ten minutes. While the orzo is cooking, prepare the shrimp. Place them in a mixing bowl. Drizzle with EVOO and sprinkle in 1/2 teaspoon salt, 1/2 teaspoon FCBP, and a pinch of cayenne. Toss to coat them in these ingredients. Once the orzo has been cooking for ten minutes, take the pot out of the oven and remove the lid. Set your oven to broil on high. Use a fork to search through the pasta for the cherry tomatoes. Use the tines to pop the tomatoes and then squish them so that the juices spill out into the pasta. Stir in the feta crumbles and then make sure the pasta is somewhat smoothed out on top. Dump the shrimp on the top of the pasta. Arrange them in a single layer. Place the pot back in the oven to broil the shrimp. This will take anywhere from five to ten minutes, depending on the strength of your broiler. Just check on them periodically and remove the pot when the shrimp have curled and turned pink. To serve, scoop large spoonfuls of the pasta and shrimp out of the Dutch oven onto your dinner plates. Serve hot and enjoy!