Ham & Cheese Quiche

Ham & Cheese Quiche

Ham & Cheese Quiche

 

1 store-bought pie shell in foil pie tin

⅓ pound smoked ham diced

2 medium leeks dark green stalks removed and finely diced

1 ¾ cup coarsely grated Emmentaler cheese or Jarlsberg or Gruyere depending on availability

1 cup coarsely grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred

1 cup heavy cream

3 large eggs

1 small handful fresh chives chopped

2 tablespoons extra virgin olive oil

Salt to taste

 

Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside. Preheat oven to 350℉. In a small pot, add olive oil and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat. Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust. Add diced ham on top of leeks in an even layer. Mix grated cheeses together and spread evenly over ham. Whisk together heavy cream, eggs, and salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust. Sprinkle a generous amount of chives on top of quiche. Bake ham and cheese quiche, uncovered, at 350℉ for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes. Let quiche rest for 10 minutes before slicing!

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

 

3 bunches broccolini

½ cup finely chopped walnuts

½ cup finely grated Parmigiano-Reggiano or pecorino

~½ cup extra virgin olive oil

¼ teaspoon red pepper flakes

2 large garlic cloves, peeled

 

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.  In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes. Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto. Add extra olive oil to loosen, if needed.  Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

 

1 package frozen butter puff pastry

1 ounce dried porcini mushrooms

2 cups gruyere cheese, grated

1 medium yellow onion, finely chopped

Package cremini mushrooms, stems removed and caps sliced

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon soy sauce

4 tablespoons Madeira or white wine

½ teaspoon dried thyme

Fresh Italian parsley to garnish

 

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.  Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.  Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.  Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.  Bake for 25 minutes until puff pastry is golden brown. Serve immediately.

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

 

24 ounces Brussel sprouts, washed and outside layers removed

1 small honeycrisp apple, cut into thin matchsticks

1/3 cup parmigiano-reggiano, finely grated

1/3 cup candied walnuts, crushed into tiny pieces

~2 tablespoons apple cider vinegar

~1/2 cup extra virgin olive oil

Salt and pepper

1/3 cup Applewood smoked bacon, finely chopped (optional)

1 tablespoon bacon drippings (optional)

 

In a large bowl, use the “fine” setting on a cheese grater to finely grate brussel sprouts. Or you can use a food processor to finely chop the brussel sprouts! The “cheese grater” version comes out a bit more perfect but either method works! Add honeycrisp apple thin matchsticks, and finely grated cheese and walnuts. Add bacon (optional). In a separate bowl, whisk together vinegar, olive oil, bacon drippings (optional), and salt and pepper to taste. Pour dressing into brussel sprout mixture. Mix together, adding more olive oil and vinegar if mixture is dry.

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

 

2 bunches green onion (scallions)

3 tablespoons butter

3-4 ounces diced pancetta

1/3 cup dry white wine

¼ of lemon, juiced

Black pepper

 

Sauté pancetta in a dry pot until chewy, not crispy (just cooked), about 4-5 minutes over medium-high heat. Drain excess fat, and set aside. Cut about ¼ inch off the tops and bottoms of your green onion. In a large skillet over medium-high heat, melt butter. Add green onion, and sauté for about 2 minutes until onions wilt, using tongs to toss halfway through. Add white wine, lemon juice, and black pepper. Sauté for 3 minutes, tossing once. Add cooked pancetta, and sauté for about 3 minutes, until pancetta starts to char, and green onions are wilted and slightly brown. Toss once but not more than that. You want pancetta to caramelize!

Bugles Chex Mix

Bugles Chex Mix

Bugles Chex Mix

 

10 cups Bugles

5 tablespoons butter

2 tablespoons Worcestershire sauce

1 teaspoon Everything seasoning blend

½ teaspoon garlic salt

¼ teaspoon paprika

 

Microwave butter in a microwave-safe cup on high for about 40 seconds or until melted. Add seasonings to the butter and stir. Place Bugles in a large bowl and pour 1/2 the butter over them. Toss. Pour the rest of the butter over the Bugles and toss again.

Pour the Bugles onto a sheet pan and spread into a single layer. Bake at 250° for 15 minutes. Remove them from the oven and stir. Repeat this process every 15 minutes until they have baked for 1 hour. Allow the Bugles to cool completely before storing. Store in airtight containers on the countertop.

Chicken Cordon Bleu French Bread Pizza

Chicken Cordon Bleu French Bread Pizza

Chicken Cordon Bleu French Bread Pizza

 

1 loaf french bread

1 (16 ounce) jar Alfredo sauce (or homemade Alfredo sauce)

1 teaspoon garlic salt

1 teaspoon Italian seasoning

4 cups shredded Mozzarella cheese

1 cup shredded swiss cheese

2 cups cooked breaded chicken (diced)

½ cup cooked ham (diced)

¼ cup bacon bits

4 green onions (thinly sliced)

 

Preheat oven to 400 degrees. Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce. Top with mozzarella cheese, swiss cheese, cooked chicken pieces, ham, bacon bits and green onions. Cook for about 10 minutes, or until cheese starts to melt. Cut into slices and serve

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

 

1 pound lean ground beef

2 Tablespoons dried minced onion

1 Tablespoon Worcestershire sauce

1½ teaspoons dried oregano

1½ teaspoons chili powder

½ teaspoon garlic powder

¾ (10.75 ounce) can condensed tomato soup

1½ cups tomato juice

1¼ cup water

6 ounces tomato paste

1 Tablespoon sugar

8 ounces rotini pasta (uncooked)

3 roma tomatoes diced

⅓ cup shredded Parmesan cheese

 

Brown the ground beef over medium-high heat in a pan until cooked through; drain grease. Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder. Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes. Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed. Top with diced tomatoes and shredded cheese.

One Pan Italian Pasta

One Pan Italian Pasta

One Pan Italian Pasta

 

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

 

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.

Lemon-Honey Dressing (Ladolemono)

Lemon-Honey Dressing (Ladolemono)

Lemon-Honey Dressing (Ladolemono)

 

1 cup canola oil

1/3 cup extra-virgin olive oil

2/3 cup fresh lemon juice (from 3 to 4 lemons)

2 tablespoons Greek honey

1 1/2 teaspoons kosher salt

Freshly ground white pepper

 

Put the oils in a mixing bowl or tall container. Add the lemon juice, honey, salt, and pinch of pepper. Blend the mixture with an immersion blender, or with a handheld mixer on high speed, until emulsified and creamy. Keep refrigerated in an airtight container—a dressing-specific glass bottle is ideal —for about a week. The sauce will separate as it sits; blend again to emulsify.

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

 

Traditionally made from dried yogurt that is shaped and rolled in herbs, often kept in jars of olive oil, with styles that range from very dry and pungent to slightly soft and creamy. We wanted to bring some of that tradition and technique home with us, but give it a more familiar flavor by combining beautiful fresh local goat cheese with rustic za’atar. Spicing and storing the cheese in olive oil, as has been done for generations, makes it all the more special. Bonus: the oil the cheese steeps in makes a fantastic dressing with the addition of fresh lemon juice.

 

8 ounces fresh goat cheese

1/2 teaspoon kosher salt, plus more to taste

1/2 to 2/3 cup za’atar

1 cup extra-virgin olive oil

1 lemon

2 sprigs fresh thyme

 

Line a rimmed baking sheet with parchment paper. Mix the goat cheese and salt together in a mixing bowl with a spatula. Take 1/2-ounce spoonfuls of cheese and, with wet hands, shape the cheese into balls. Set the balls on the baking sheet. Take a ball of cheese and place in a bowl with the za’atar. Toss the za’atar over the ball to completely cover, then place back on the baking sheet. Repeat with remaining cheese balls. Add more za’atar to the bowl if needed. Refrigerate uncovered for at least 8 hours, to let the cheese dry. Once the cheese has dried, pour half of the olive oil into at least a quart-size jar and place several of the balls in a layer on the bottom. Tear the thyme sprigs into 1-inch pieces and tuck them between the cheese pieces. Remove a strip of zest from the lemon and lay over cheese pieces. Continue layering the cheese balls, thyme, strips of lemon zest, and oil until the jar is filled, then cover and refrigerate. The drier the goat cheese is, the longer it will keep, but try to use it within a week.  When ready to serve, remove the cheese from the oil and place on a serving plate or in a bowl, then drizzle with some of the oil. Allow the cheese to come to room temperature before serving.

Buttery Shrimp With Dill (Garides Me Ánitho)

Buttery Shrimp With Dill (Garides Me Ánitho)

Buttery Shrimp With Dill (Garides Me Ánitho)

 

1 stick (8 tablespoons) unsalted butter, divided

1 small shallot, minced

1 garlic clove, minced

kosher salt, to taste

1 pound large shrimp, peeled and deveined

3 tablespoons fresh lemon juice

1 teaspoon whole-grain Dijon mustard

1 tablespoon chopped fresh dill, plus more for garnish

1 drizzle extra-virgin olive oil

1 pinch flaky sea salt

 

Melt 3 tablespoons of the butter in a large sauté pan over medium-low heat, then add the minced shallots and garlic. Cook until soft, but not browned, about 5 minutes, then season with salt.  Season the shrimp with salt and add them to the pan in one layer. Increase the heat to medium and sauté until the shrimp begin to color, about 1 minute. Flip the shrimp over, then add the lemon juice and mustard to the pan. Simmer for 20 seconds, then immediately reduce the heat to low. Add 1 tablespoon of the butter and swirl the pan to form a sauce. Continue to swirl the pan and add the remaining butter, 1 tablespoon at a time, until each tablespoon melts, to create a creamy, emulsified sauce, about 2 minutes.  Once the shrimp are cooked through, remove from the heat and stir in the tablespoon of dill. Spoon the shrimp and sauce into a serving bowl and drizzle with olive oil. Season with flaky sea salt and garnish with dill.

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

 

1 1/2 lb miner’s lettuce

1/4 cup champagne vinegar

1/3 cup elderflower syrup

1 shallot, minced

2 tsp. sea salt

1/2 cup olive oil

1 lb fresh morel mushrooms

1 tsp. cracked black pepper

1 tsp. fresh thyme leaves, minced

 

Mince the shallot and place in a small mixing bowl. Add the champagne vinegar and allow to sit for 30 minutes to an hour. Add most of the olive oil, sea salt, elderflower syrup, thyme leaves and black pepper and whisk the dressing vigorously for one minute. Clean the miner’s lettuce and allow to dry. Place into a large salad bowl. In a medium saucepan or skillet, add 3 tbsp. of olive oil and bring to medium heat. Toss in the morels and sauté until lightly browned. Combine the dressing, morels and lettuce in the salad bowl and toss together gently.  Note: One of the main ingredients in this recipe, miner’s lettuce, may need to be handpicked or found at a health food store. The good news is that this delicious wild edible can be found in most coastal regions and in the western mountains of the Americas. You can also use a tender lettuce, and mushrooms of your choice!

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

 

2 bunches of dandelion greens, lightly chopped

5 cloves garlic, minced

1 red onion, chopped

3 ounces shiitake mushrooms, sliced

1/2 cup red cooking wine

4 tablespoons olive oil

Salt & pepper to taste

 

In a large skillet, heat the olive oil over medium heat. Add the garlic and onion.  Sauté for 5 minutes, or until onions are translucent and lightly brown. Add the shiitake mushrooms and cook for another 5 minutes until they have reduced and softened. Add the dandelion greens, red wine, salt & pepper.  Cover the skillet for about 7 minutes or until the greens have softened.

Folk Healing Soup

Folk Healing Soup

Folk Healing Soup

 

2 T. Avocado or Olive Oil

1 onion chopped

5 cups vegetable broth

1 tsp. ground cinnamon

1/2 tsp. cumin

1 1/2 tsp. turmeric

1/8 tsp. cayenne or black pepper

1 T. ginger powder

1 bay leaf

3 medium potatoes diced

1/2 can tomatoes

2 celery stalks, sliced into half moons

2 carrots, sliced into thin rounds

1 1/2 cups chickpeas, soaked for 2 hours

1 T. lemon juice

Salt, pepper to taste

Cooked barley or wild rice (optional)

Frozen peas, artichokes, okra (optional)

Fresh chopped herbs like parsley (optional)

 

In a large pot, heat the olive oil over medium-high heat and add the onion. Sauté for

3 to 5 minutes until fragrant and slightly golden. Add 1 1/2 cups of the vegetable stock and simmer for 20 minutes. In a small bowl, combine the cinnamon, curry, turmeric, cayenne, ginger, and 2 tablespoons of the vegetable stock. Stir well. Add to the simmering stock and onions. Pour the remaining vegetable stock into the pot, add the bay leaf, and bring to a boil. Reduce the heat to a simmer. Add the potatoes, tomatoes, celery, and carrots. Simmer until the carrots are tender (about 20 minutes). Remove the bay leaf.  Add the chickpeas, saffron, and lemon juice and simmer for 10 minutes. Season with salt and pepper. If using, add the barley to each bowl and then ladle the soup over the top. Garnish with fresh herbs.

Mojito Bar

Mojito Bar

Mojito Bar

 

Quality rum options  White Rum is Traditional.  Include a Gold or Spiced Rum for options.  Consider Bacardi, Cruzan or Plantation Brands

Zero Proof Rum for Virgin Mojitos

Fresh mint leaves, lots, plus some for garnishing

Fresh limes / Lime Juice

Simple syrup

Club soda

Ice cubes

 

You’ll also want to set out some bowls with mojito garnishes and mix-ins, such as additional mint sprigs, other fresh herbs and slices of lime. A few types of fresh fruit are fun to mix in, such as lemon slices, berries or watermelon.

 

Muddler

Jigger

Bar Spoon, Straws, Swizzle Sticks

Set out a set of highball glasses, mason jars or tumblers. Mojitos are tall drinks, so a larger glass is ideal. Straws are also ideal for both sipping and stirring.

 

 

Write simple instructions on a small chalkboard or framed paper.

 

The mojito is easy for guests to customize. Provide guests with a variety of options so they can dream up their own unique combinations.

 

Here are a few ways to mix things up:

 

Adjust the sweetness levels by adding more or less simple syrup.

Incorporate fruit such as fresh berries, pineapples or peaches.

Experiment with different types of mint, such as spearmint or chocolate mint, and other herbs, like basil or thyme.

Try using different types of rum, such as gold rum or spiced rum.

Dill Pickle Martini

Dill Pickle Martini

Dill Pickle Martini

 

2 cups ice

1 and ½ ounce dill pickle juice

4 and ½ ounce vodka see post above for substitutions

1 slice dill pickle for garnish

 

Fill shaker with ice. Add dill pickle juice and vodka. Shake. Strain into chilled martini glass and garnish. Enjoy!

Fig and Goat Cheese Pinwheels

Fig and Goat Cheese Pinwheels

Fig and Goat Cheese Pinwheels

 

1 thawed sheet puff pastry (13.2 oz)

½ cup fig preserves

4 oz log goat cheese, crumbed

4-5 sprigs Fresh thyme

2 tbsp light brown sugar

1 large egg, for egg wash

 

Unroll the thawed puff pastry and place on parchment paper. Spread the fig preserves on top – making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides.  Crumble the goat cheese evenly on top of the fig preserves. Add the brown sugar and fresh thyme, making sure it’s evenly spread. Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go. Once rolled, I rolled up my parchment paper around it.  Pop the roll in the freezer to chill for 20 minutes. In the meantime, preheat the oven to 400 degrees. Once they have chilled, remove and spread out the parchment paper. Use a SHARP knife to slice them in ½ inch pinwheels. I found that wiping my knife after each cut was beneficial.  Once sliced, spread them evenly out on the parchment paper on a large sheet pan.  In a small bowl, beat one large egg to make an egg wash. Lightly brush the tops of the pastries with the egg wash. Bake for 15-20 minutes or until the pastries are golden and flaky! Garnish with sprinkles of additional brown sugar and thyme. Enjoy while warm!

Thyme, Honey, Peach, and Goat Cheese Crostini

Thyme, Honey, Peach, and Goat Cheese Crostini

Thyme, Honey, Peach, and Goat Cheese Crostini

 

6-8 ounces goat cheese, at room temperature

2 teaspoons lemon juice

2 tablespoons fresh thyme leaves, plus more for serving

1 loaf ciabatta bread, sliced

extra virgin olive oil, for drizzling

kosher salt and pepper

2 ripe peaches, sliced

1/4 cup fresh basil leaves

1/3 cup toasted walnuts

thyme honey or regular honey, for drizzling

white balsamic or balsamic vinegar, for drizzling

 

Preheat your grill to high heat or preheat your oven to 400 degrees F. In a medium bowl, stir together the goat cheese, lemon juice and thyme. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. Spread the goat cheese over the bread and top with peaches. Season with salt and pepper. Top with basil and walnuts. Drizzle with honey and balsamic. Serve and enjoy!

Pinkman Smoothie

Pinkman Smoothie

Pinkman Smoothie

 

grapefruit – 1 whole, peeled

strawberries (frozen) – 2 cups (300 g) (475 ml)

apple – 1 whole, cored

ginger – thumbnail-sized piece

water (optional) – 4 ounces

 

Add ingredients to blender, soft fruit first. Blend for 60 seconds. Enjoy.  Adding a bit of water and using fresh berries will make it more like a juice than a smoothie.

Strawberry Citrus Sunrise

Strawberry Citrus Sunrise

Strawberry Citrus Sunrise

 

½ cup vanilla Greek yogurt

1 orange, peeled and seeded

½ cup frozen strawberries

1 frozen banana

 

Add all ingredients into blender, and blend until smooth. If using fresh strawberries, consider adding ½ cup ice. Enjoy right away while cold.

Beet Crostini with Almond Dukkah

Beet Crostini with Almond Dukkah

Beet Crostini with Almond Dukkah

 

1 lb. fresh beets

1/2 cup Greek yogurt

4 oz. goat cheese

3 tbsp honey

2 tbsp fresh dill and thyme for garnish

1 baguette (seeded or whole grain works well) thinly sliced and toasted

 

1/4 cup raw almonds

1 tbsp sesame seeds

2 tsp coriander seed

1 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp course salt

1/4 tsp black peppercorns or 15 grinds black pepper

 

Preheat oven to 400 degrees. Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice. While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt. To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes. Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture. To assemble the crostini toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with honey.

Amuse-Bouche Avocado Toast

Amuse-Bouche Avocado Toast

Amuse-Bouche Avocado Toast

 

3 slices thickly-sliced rustic multi-grain bread

1 avocado

1 teaspoon (5 ml) freshly squeezed lemon juice

1/4 teaspoon (1.25ml) lemon pepper seasoning

3 tablespoons (45 ml) soft cream cheese

3 to 4 cherry tomatoes, cut into thin, round slices

balsamic glaze

sunflower seeds

 

Toast the bread until golden brown and crunchy. Cut each slice into 3 to 4 pieces. Set aside. Cut the avocado in half, lengthwise. Remove the pit. Use a spoon to scoop out the flesh. Discard the pit and the skin. Place the avocado flesh in a bowl. Mash the avocado coarsely with a fork. Mix in the lemon juice and the lemon pepper seasoning. Set aside. Spread cream cheese all the way to the edges of the toast. Spread the avocado mixture over the cream cheese. Place 2 to 3 cherry tomato slices over the avocado. Drizzle a line of balsamic glaze over the tomatoes. Garnish with a light sprinkling of sunflower seeds.

Zesty Manwich Meatloaf

Zesty Manwich Meatloaf

Zesty Manwich Meatloaf

 

2 lbs. ground beef

1 c. bread crumbs

1 onion finely chopped

2 eggs

1 tsp. salt

1/2 tsp. black pepper

2 tbsp. Worcestershire sauce

1 can Manwich Thick & Chunky

3 tbsp. brown sugar

 

Mix ground beef, bread crumbs, onion, egg, salt, pepper, Worcestershire sauce and 1/2 can of Manwich Thick & Chunky in a large bowl until combined. Pack into a loaf pan.

Make topping with the other 1/2 can of Manwich mixed with the brown sugar. Spread over meatloaf. Bake at 350 degrees for 1 1/2 hours.

Quick Sloppy Joe Stew

Quick Sloppy Joe Stew

Quick Sloppy Joe Stew

 

1 pound ground beef

½ cup chopped onion

⅓ cup chopped green bell pepper

1 (15 ounce) can Manwich

¾ cup beef broth

1 (11 ounce) can corn with red and green peppers (such as Green Giant® Mexicorn®), drained

1 medium potato, peeled and cut into 1/2-inch cubes

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon ground black pepper

 

Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan. Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well. Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

 

1 lb spaghetti

1 pound ground beef

1 medium yellow onion, chopped

2 cloves minced garlic

1 jar, (32 ounces meatless spaghetti sauce)

1/2 teaspoon seasoned salt

1 teaspoon Italian seasoning

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted and slightly cooled

16 ounces whole milk ricotta cheese

3 cups shredded mozzarella cheese

 

In a large pot of salted water, cook spaghetti al dente, according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain cooked noodles and cool slightly; add spaghetti to the egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 9×13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted. Serve with garlic bread and a simple salad. Store leftovers in the fridge in an airtight container.

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

 

½ pound butter – softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

Anise Flavoring/ extract

3 cups flour (may need to add more)

2 teaspoons baking powder

¼ teaspoon salt

Milk (for dipping, optional)

12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)

.

Preheat oven to 425 degrees. Cream together butter and sugar.  Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick).  You may want to flour hands before shaping cookies. Put sesame seeds shallow bowl or plate.  Roll cookie logs in sesame seeds to coat.  (Optional:  Pour milk and a few drops of anise flavoring in a shallow bowl.  Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.).  Place on a greased or parchment covered cookie sheet about 1 inch apart. Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking.  Cool on racks.  Can be frozen.  Makes about 2 to 3 dozen

Olive Cheese Bread

Olive Cheese Bread

Olive Cheese Bread

 

6 oz. full fat sour cream

4 tablespoons softened butter

7 oz. green olives, drained and sliced

6 oz. black olives, drained and sliced

8 oz. shredded Monterey Jack cheese

¼ cup thinly sliced green onions

¼ teaspoon garlic powder

8-10 oz. loaf French bread

Kosher salt

fresh cracked pepper

 

Heat oven to 350 degrees.  In a medium bowl combine sour cream, garlic powder and butter along with a large pinch of salt and pepper. Stir until mostly smooth. Add cheese and green onion and stir until well combined. Fold olives into the cheese mixture. Slice French bread loaf in half widthwise and then in half lengthwise. Divide olive mixture between the four pieces, spreading it in an even layer on the cut side of the bread. Bake for 20-25 minutes or until cheese is melted and the ends start to get golden brown.

Broil for 1-2 minutes or until the cheese starts to get dark golden brown. Slice, garnish with fresh parsley and enjoy!

Carne Asada Tacos

Carne Asada Tacos

Carne Asada Tacos

 

1 recipe carne asada

2 avocados

3 tbsp cotija cheese

1/3 cup onion, finely diced

1/2 cup fresh cilantro, chopped

6 tortillas

llimes, for garnish

 

Grill the carne asada until it’s cooked to your preference. Slice it against the grain, then chop it into small pieces.  Use a spoon to mash the avocado and spread a large spoonful or two onto each tortilla. Then, top the avocado with chopped carne asada, a sprinkle of cotija cheese, some diced onion and fresh cilantro. Squeeze fresh lime juice on top.

That Good Dressing

That Good Dressing

That Good Dressing

 

1 teaspoon pressed or finely minced garlic

1 tablespoon honey

1/2 teaspoon freshly cracked black pepper

2 tablespoons brown mustard

1 tablespoon each fresh, or 1 teaspoon each dried basil, oregano, and rosemary

1 teaspoon soy sauce

1/2 cup any good vinegar (red, white or rice wine or apple cider)

1 1/2 cup extra virgin olive oil

1/2 to 1 teaspoon salt (adjust to your taste)

 

Combine all ingredients in blender and whir until emulsified. Alternately, without a blender, combine all ingredients except the olive oil in a medium bowl, then slowly whisk in the olive oil until the ingredients are emulsified. Taste and adjust the salt.

Keep refrigerated up to several weeks (but it probably will be used up quickly).

 

GREEK BLEND

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

1teaspoon lemon zest

 

SUNSHINE BLEND

1/4 cup dried oregano leaves

2 tablespoons fennel seeds

2 tablespoons crushed lemongrass

2 tablespoons dried lemon zest

1/4 teaspoon black pepper

1 tablespoon kosher salt

 

ITALIAN BLEND BLEND

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons dried rosemary

2 tablespoons dried marjoram

2 tablespoons dried cilantro

2 tablespoons dried thyme

2 tablespoons dried savory

2 tablespoons red pepper flakes

Baked Spasagna

Baked Spasagna

 

1 1/2 lbs 24 ounces spaghetti noodles, uncooked

2 lbs shredded mozzarella cheese, you could probably get away with less

8 ounces ricotta cheese

8 ounces sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 teaspoon dried oregano leaves

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1/2 teaspoon pepper

1 teaspoon minced garlic

1 teaspoon kosher salt

 

12 ounces ground beef or sausage

1/2 cup chopped white onion

1 24 ounce jar spaghetti sauce

 

Preheat oven to 350 degrees. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture. Spray a 9×13 glass baking dish with cooking spray. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes. Cut pasta into into squares and top with meat sauce.

Funny Face Decorated Cookies

Funny Face Decorated Cookies

Funny Face Decorated Cookies

 

Chocolate cookie dough

Sugar cookie dough

Gingerbread dough

Royal icing

Gel food coloring

Free downloadable cookie template

Scissors

Rolling pin

Paring knife

12″ pastry bags

#1 or #2 round tip

Toothpicks

Paper plates or parchment (for experimenting)

 

We used three kinds of cookie dough created by cookie expert Bernard S.: chocolate cookie dough, sugar cookie dough and gingerbread dough. You can use your favorite versions—the ones passed down through your family or the ones that come refrigerated from your grocery store. If you’re making your dough, once it’s mixed up, put it in the fridge to chill for at least an hour. Then print the free downloadable cookie templates and cut the faces out with scissors. First, sprinkle a little flour on a sheet of parchment paper. This will help make sure your dough doesn’t stick. Roll all of your chilled cookie dough out onto the parchment — it should be a scant 1/4 inch thick. Then transfer the whole dough-covered sheet of parchment to a large baking sheet and pop it in the freezer for about 10 minutes. Remove the dough from the freezer and place the templates on the dough. Trace them with the tip of your paring knife, then cut them out. Remove the extra dough and put the cookie faces back in the freezer to keep those edges nice and sharp when they bake. Then just follow the baking instructions for each recipe and let your cookie faces cool completely. (This is really important!) Pro tip: We’re all about the cookie decorating here, but great cookies start with great dough. Check out our best tips and tricks for rolling your dough. Now for the fun part—decorating! Your cookies must be completely cool before you start decorating. Otherwise, the icing will break down. If you have to bake and decorate on the same day, let the cookies cool to the touch on the rack, then give them a quick chill in the freezer (about 10 minutes). Pro tip: Bake your cookie faces a week ahead and freeze them in a zipper bag ’til you’re ready to decorate. Start with the basic royal icing recipe mixed in a super-clean glass or metal bowl. (Fats can break down the icing, so you want your bowl completely free of oil or butter residue.) Mix the royal icing to the consistency of cake frosting and set it aside.  Next, separate the royal icing into as many smaller (and clean!) bowls as you want colors. You’re going to thin it down by mixing in the tiniest bit of water. To test the consistency, run a knife or spatula through the icing.  When it takes a good 20 seconds to fill back in, it’s the right consistency. If it’s too thick, add a tiny bit more water and mix again. Too thin? Add a little more powdered sugar. Pro tip: Adding too much water will make your icing runny. A spray bottle will allow you to control the amount of water so you can get the right consistency. We used plain white royal icing and added tiny dabs of gel food coloring to create different shades of brown. You’ll notice we kept our color palette super simple because #aesthetic. If you want a wider range of options, check out this post about food coloring ratios for different skin tones. We’ve provided our sketches to show different ways to try hair and noses and textures. But we don’t know your fam—you do. Play around! Fill your pastry bag with icing and pop on a no. 1 tip. For the larger areas, like hair and beards, start by outlining with royal icing then fill it in. If there are any open spaces, you can use a toothpick to move the icing around before it starts to dry. For a little dimension, let your first color dry completely (about 2 hours) before adding another on top in a slightly thinned down icing. (If you add icing to wet icing, it’ll all smooth out in one layer.)

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

 

1 box Yellow Cake

¼ cup butter or margarine, softened

3 eggs

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

 

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13×9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Fried Blue Cheese Stuffed Olives

Fried Blue Cheese Stuffed Olives

Fried Blue Cheese Stuffed Olives

 

Fried Olives:

1 cup blue cheese stuffed olives

1 cup flour

1/4 teaspoon smoked paprika

1/4 teaspoon fine sea salt

1 egg , lightly beaten

1 cup plain breadcrumbs

4 cups vegetable oil

Sour Cream Dip:

1/2 cup sour cream

1/2 teaspoon smoked paprika

 

Drain olives well and dab dry with a paper towel. In a small bowl, combine flour, smoked paprika and fine sea salt. In another, lightly beaten egg and in the third, plain breadcrumbs. Dredge olives in the flour mix, then egg and finally plain breadcrumbs. Place in a freezer friendly container. Make sure olives are not touching one another and layers are separated by parchment or wax paper. Freeze for a minimum of one hour. In a medium saucepan, heat vegetable oil. Depending on the size you your pan, you might not need the whole 4 cups. Just fill it to about 1 -2 inches of oil. Heat over medium high heat.  Working in batches and using a metal spatula or fry spoon, lower olives into the hot oil. Do not crowd the pan, olives should not touch.  Fry for about 3 minutes, turning to brown. Remove to a paper towel lined plate to drain. If desired, you can keep them in the oven on a “warm” setting or 200 degrees. Before serving, mix sour cream with smoked paprika for sauce. Serve hot.

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

 

1 3/4 cup all-purpose flour

4 tsp baking powder

1/4 cup sugar

1/8 tsp salt

zest of one orange

5 tbsp butter

1/2 cup dried craisins

1/2 cup milk

1/4 cup sour cream

1  medium egg

1 tbsp milk or heavy cream

1 tbsp sugar

Lemon Glaze

1/2 cup fresh lemon juice

2 cups powdered sugar sifted

1 tbsp butter

zest of one lemon

 

Preheat the oven to 400 degrees F Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough. With floured hands, pat the dough into one large disk about 1″ tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.) Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!

Savory Green Tomato Fritters

Savory Green Tomato Fritters

Savory Green Tomato Fritters

 

2 1/4-2 1/2 cups all-purpose flour

1  baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

3/4 cups milk

4 tbsp butter melted

1 cup green tomatoes finely diced

2 tbsp roasted red peppers finely chopped

1 tsp pepper to taste

1 tsp salt to taste

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp chili powder

 

In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through. Remove to paper towels to drain and enjoy!

Crispy Pork Belly Tacos

Crispy Pork Belly Tacos

Crispy Pork Belly Tacos

 

One 2-pound piece of meaty pork belly

1 cup extra-virgin olive oil

1 cup melted lard or shortening

3 garlic cloves, crushed

1 white onion, coarsely chopped

2 morita chiles or dried chipotle chiles

2 teaspoons kosher salt

 

1/2 pound cherry tomatoes, finely chopped

4 ounces tomatillos—husked, rinsed and finely chopped (about 3/4 cup)

1/2 small red onion, finely chopped

1 chile de árbol, crumbled

1/4 cup Mexican beer

1/4 cup fresh lime juice

Kosher salt

 

1 tablespoon canola oil

Twelve 5-inch Corn Tortillas or fresh corn tortillas, warm

Lime wedges, for serving

 

Preheat the oven to 250°. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly; discard the braising liquid. In a bowl, combine all of the ingredients except the salt. Season with salt and mix well. In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes. Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.