A Collection of Tea Sandwiches

A Collection of Tea Sandwiches

Curried chicken salad

 

2 C. diced chicken

3/4 C. Mayonnaise

1/2 tsp. Curry powder

1/2 tsp. Lemon juice

1/2 tsp. Chutney

 

Mix ingredients together and spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Chili Pepper-Cilantro Butter:

 

1 stick salted butter, softened

1 red chili pepper, finely chopped

1 tsp. cilantro

1 1/2 tsp. lime juice

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Rosemary-Garlic Butter

 

1 stick salted butter, softened

1 T. fresh rosemary

1 clove garlic, minced

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Scallion-Ginger Butter

 

1 stick salted butter, softened

1 T. minced scallions

1 1/2 tsp. grated gingerroot

1 tsp. rice-wine vinegar

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

A Collection of Cranberry Sauces

A Collection of Cranberry Sauces

Cranberry Citrus Sauce

 

1 (12-oz.) bag fresh or frozen cranberries

Juice and zest (finely grated peel) of 1 lemon

Juice and zest (finely grated peel) of 1 orange

1 1/4 C. brown sugar

1/2 C. walnuts, coarsely chopped

In a saucepan combine cranberries, lemon, orange, and brown sugar. Bring to a boil. Reduce heat and simmer gently for 5-7 minutes. Stir often, but beware of popping cranberries. Remove from heat and add walnuts. Let cool and refrigerate until ready to serve. You can make the sauce ahead of time, as it will keep 3-4 days.

 

 

Cranberry Relish

 

2 small to medium red apples

1 large or 2 small oranges

3 C. firm fresh cranberries

1-1/2 C. sugar

1/8 tsp. Salt

1/2 C. pecans, optional

 

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds. With steel blade inserted in processor bowl, chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few chunks at a time, until finely chopped, but not pureed. Empty each batch into bowl with cranberries. Add sugar and salt. Stir to blend. Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops as relish stands a few days. Will keep up to one month. At serving time, sprinkle with chopped pecans if desired.

 

 

Cranberry Relish in Orange Cups

6 Oranges

1 cup Light Brown Sugar, firmly packed

1 cup Orange Juice

1/2 cup Water

2 T. crystallized Ginger, finely chopped

1/2 tsp. ground Ginger

Dash of ground Cloves

4 cups Cranberries

 

Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days. To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact. In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.  Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally. Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.

 

 

Whole-Berry Cranberry Sauce

 

1 lb. Fresh Cranberries

1 C. Water

1 C. Sugar

 

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.

 

 

Yield:

Calories:

Fat:

Fiber:

 

A Collection of Chicken Pasta Salads

A Collection of Chicken Pasta Salads

Chicken Pasta Salad

 

1 whole cooked broiler-fryer, boned, skinned, cut in chunks

1 16 oz. package frozen broccoli

1/4 tsp. salt

1 8 oz. package pasta shells, cooked

2 cubed large tomatoes

1/2 C. coarsely chopped red onions

1/2 tsp. black pepper

1 C. low calorie Italian salad dressing

 

In saucepan, steam broccoli over boiling water for about 5 minutes.  Remove broccoli from pan, drain and sprinkle with salt.  While still warm place chicken, broccoli, shell macaroni, tomatoes and onion in a large bowl; sprinkle with pepper.  Add Italian dressing and mix gently but thoroughly.  Chill in refrigerator.  Serve cold.

Chicken Rainbow Salad

 

8oz. Rotini Noodles

2 C. Chicken, cubed and cooked

1 medium Cucumber, sliced

1 C. Celery, sliced

1/2 Red Onion, sliced thin

1/2 C. Mayonnaise

1/4 C. Sour Cream

2 T. Milk

1 tsp. Dried Dill Weed

1 tsp. Salt

1/4 tsp. Pepper

 

Cook pasta.  Meanwhile, in large bowl, combine chicken, cucumber, celery, and onion.  Mix in pasta.  In small bowl blend mayonnaise, sour cream, milk and seasonings. Mix in pasta.  Toss dressing with salad mixture.

 

 

Chicken Spiral Pasta Salad

 

10 oz. spiral pasta, uncooked

2 C. cut asparagus tips

2 C. yellow squash, sliced

2 C. red bell peppers, diced

4 boneless skinless chicken breasts

1/2 C. cracker meal

1/4 tsp. fresh ground black pepper

1 tsp. parsley flakes

1/2 tsp. thyme

1 Butter Buds Mix, reconstituted

1/3 C. cashews, roasted, unsalted

1/2 C. plain lowfat yogurt

1 T. Miracle Whip Lite

1 C. 2% lowfat milk

1 Good Seasons salad dressing

 

Using multicolored vegetable spirals makes a colorful salad.   Mix the cracker meal with the pepper, parsley and thyme.  Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl).  Place on a lightly greased or teflon baking sheet in a pre-heated 400 degree oven for about 25 minutes (turn chicken over after about 12 minutes).  While chicken is cooking, boil pasta, lightly steam vegetables and diced red pepper. Mix the yogurt, Miracle Whip Lite, lowfat milk and Good Seasons salad dressing mix, or use your own seasoning, in the processor or blender.  When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl.  Serve chilled.

 

Yield:

Calories:

Fat:

Fiber:

 

60 Minute Oven Sirloin Steak Stew

60 Minute Oven Sirloin Steak Stew

1 lb sirloin steak cut in strips

4 small new potatoes cut in 1/4-inch wedges

1/2 lb frozen green bean, French cut, thawed

6 carrots, peeled and sliced

1 small yellow onion cut in small wedges

1 (14 1/2 ounce) can beef broth

3/4 cup water

1/2 cup flour

1 1/2 teaspoons McCormick broiled steak seasoning or McCormick’s Season All

1/2 teaspoon McCormick thyme leaves

1/4 teaspoon McCormick black pepper

 

Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes.  Uncover and stir stew before serving.

24 Sandwiches

24 Sandwiches

Tuna, green onions, radishes, apples, and
mayo on a crusty  roll.		 Smoked Gouda and thinly sliced apples broiled on pecan raisin bread.
Artichoke hearts, tuna, onion, cukes, and radishes stuffed into a pita. Jimtown Fig Olive Tapenade and blue castello on walnut bread.
Leeks & green garlic sautéed in olive oil with grated Parm-Reg on rosemary bread. Egg salad with lots of white onion and grated carrots on whole wheat.
Boca burger with romaine, red onion, avocado, and chutney on sliced focaccia. Grilled scallions and arugula with chopped French olives on a warm baguette.
Cambozola cheese on thinly sliced pecan raisin bread with blood oranges on the side. Thinly slice fennel, gruyere, and proscuitto on a thyme  roll.
Leftover chicken with olive tapenade on a baguette. Roasted asparagus and watercress with mayo and cracked pepper on potato rosemary.
Heaps of turkey pastrami on Russian rye with Dijon mustard and apple slices. Smoked whitefish spread and sliced red onion on a toasted poppy seed bagel.
Steak, lemon mayo, green leaf lettuce, and radicchio on Artisan’s jack bread. Bodega queso fresco banana chutney on thinly sliced pecan raisin.
Peanut butter and banana (or honey or both!) on whole wheat. Roast beef, horseradish cream cheese, and roasted red pepper strips on rye.
Thinly sliced ham and gruyere cheese with Dijon mustard grilled up crispy. Chicken salad doctored up with toasted almonds and green  grapes.
Leftover meatloaf and organic ketchup on sliced sourdough. Roasted turkey and cranberry sauce on a small dinner rolls.
Jimtown tapenade and teleme open-faced on heath breads. …and of course The Classic BLT.

 

20 Uses for Kool-Aid

20 Uses for Kool-Aid

 

1. Make Easy Flavored Kool-Aid Frosting

Stir a package of Kool-Aid into a can of vanilla frosting.

 

2. Frosting for a Jello Cake

Fold in a pack of Kool-Aid into a container of thawed whipped topping. If the frosting tastes a little too sour, add in a little sweetener to taste.

 

3. Make Kool-Aid Lip Gloss

To make a fruity lip gloss put a small amount of petroleum jelly into a microwave-safe bowl. Stir some Kool-Aid in, enough to make it the color you desire. Add a little sugar, then, place the bowl in a microwave oven for about five or six seconds, just enough to soften it.

 

4. Make Sand Art With Kool-Aid

Draw pictures on paper, spread a thin layer of Elmer’s glue over one part of the picture. It’s better to start at the top of the picture and work down. Sprinkle Kool-Aid over the glue and press it down gently. Shake off the excess powder off, and go on to the next color.

 

5. Temporarily Dye Your Hair With Kool-Aid

In a glass bowl mix a packet of Kool-Aid with a teaspoon of corn starch and just enough water to make a paste. Apply the paste to clean, dry hair and let set for five minutes, rinse the paste out.

 

6. Make Spooky Party Decorations

Just place some dry ice- don’t touch it with your hands!- into a glass, and pour a packet of any flavor Kool-Aid into it. Kids will watch with fascination as the dry ice and Kool-Aid bubbles and mists.

 

7. Make Kool-Aid Clay for the Kids

Mix together 1 cup of flour, a 1/4 cup of salt, 2 tablespoons cream of tartar and a pack of Kool-Aid in a pan. Stir in 1 cup of water and 1 tablespoon of vegetable oil. Heat over medium heat stirring until the mixture thickens, remove from heat and let it cool. Knead the Kool-Aid clay until smooth. Store in airtight container in the refrigerator until use.

 

8. Remove Chlorine From Your Hair

Use Lemonade flavored Kool-Aid. Pour a little Kool-Aid in your hand, then add shampoo and lather up. Let the Kool-Aid/shampoo set on your hair for fifteen minutes before you rinse it and then shampoo out well. (and we drink this??)

 

9. Kool-Aid Water Colors

Pour Kool-Aid into ice cube tray, one compartment per color. Stir 1 tablespoon of water into each compartment; stir until the powders are completely dissolved.

 

10. Tie Dye with Kool-Aid

You can dye any cotton item such as tee shirts, socks, bed sheets, towels, as long as it is cotton. The article you want to tie dye must be clean and dry. Pour each color package of Kool-Aid into an individual glass bowl. Stir an ¼ cup of white vinegar into each bowl; make sure the powders dissolve completely. Gather the fabric up in several places and secure with several rubber bands. Dip each bunch into a bowl of Kool-Aid. Leave the rubber bands in place and set aside to dry. Once dry, remove the rubber bands and spread it out so it can completely dry. Put it in the clothes dryer by itself and dry on high for 15 minutes to set the colors in.

 

11. Use Kool-Aid to Check for Toilet Tank Leaks (this is funny to me)

Lift the lid off the toilet tank and pour Kool-Aid into the tank. The darker colors work the best. Don’t flush the toilet! Just watch the toilet bowl, if you see the Kool-Aid float through from the tank, then you have a leak. The test can take fro 10 to 30 minutes, depending on the size of the leak.

 

12. Removing Rust Stains

Remove rust stains on your driveway by mixing unsweetened lemon Kool-Aid with just a little water and scrub. (see #8)

 

13. Cleaning the Inside of your Dishwasher

Dump a packet of unsweetened lemon Kool-Aid into the soap dispenser, run the wash cycle. Removes stains and hard water deposits.

 

14. Dyes for Easter Eggs

Mix a packet of Kool-Aid in a cup with 2 tablespoons of vinegar and ½ cup of water

 

15. Kool-Aid Stands

Send the kids out to sell and play–they can sugar up other people’s kids.:)

 

16. Decorating Cookies

Use in place of colored sugars, just sprinkle a little across the top

 

17. Science Project with Plants

Place a stalk of celery in water with Kool-Aid in it to demonstrate how the Kool-Aid is drawn up into the stalk with the water.

 

18. Coloring Flowers

Place carnations, daisies or any white flower in water with Kool-Aid in it and watch the flowers turn colors.

 

19. Demonstrate a Non-Newtonian Substance

Mix equal parts cornstarch and water that has been colored with a pack of Kool-aid. Mix with fingers and observe that this substance fluctuates between solid and liquid.

 

20. Shower Prank (look out, Gourmet Dad!)

This is a simple prank. All you have to do remove the shower head from your shower and pour in the kool-aid packet into the shower head. NOTE: Make sure you are not the next one to take a shower.:)

 

As a side note:

A dab of toothpaste on a damp paper towel cleans up stubborn Kool-Aid stains off both skin and countertops.

 

Yield:

Calories:

Fat:

Fiber:

15-Minute Tomato and Bean Stoup

15-Minute Tomato and Bean Stoup

2 T. extra-virgin olive oil (EVOO)

3 garlic cloves, chopped

1/2 tsp crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 celery ribs, chopped

1 small zucchini, sliced

2 C. vegetable or chicken stock or broth

1 15oz can diced tomatoes

1 15oz can tomato sauce

1 10oz box frozen cut green beans

1 10oz box frozen cut yellow beans

Salt and fresh ground black pepper

1 C. fresh basil leaves, torn or shredded

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread

 

Add the EVOO to a soup pot over medium-high heat. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini. Cook 10 minutes, then add the stock, tomatoes, tomato sauce, and beans. Bring the stoup up to a bubble and season with salt and pepper. Simmer 5 minutes. Turn off the heat and wilt the basil into the stoup. Ladle up the stoup and serve with the grated cheese and crusty bread.

15-Minute Chicken Salad

15-Minute Chicken Salad

1 package cooked chicken breast strips, chopped

1 package cooked fresh fruit salad* (located in produce department)

2 T. mayonnaise

Juice from 1/4 orange

1/2 C. coarsely chopped walnuts

1/4 C. chopped Vidalia onion (or thinly sliced)

1/8 tsp. pepper blend or lemon pepper

1 sliced orange

Garnish with mint or cilantro

 

Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.  *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.

10 Minute Tuscan Tomato Soup

10 Minute Tuscan Tomato Soup

 

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.  extra-virgin olive oil

1 clove garlic

1 3/4 C. chicken broth

1/4 C. thin strips fresh basil leaves

Freshly ground pepper, to taste

 

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

 

Yield: 4 servings

Calories: 296

Fat: 14g

Fiber: 9g

 

 

Parmesan Toasts:   Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

10-Minute Marinated Veggie Toss

10-Minute Marinated Veggie Toss

1 (14-ounce) can quartered artichokes, rinsed and drained

1/4 medium red bell pepper, thinly sliced

1/4 C. thinly sliced red onion

1/4 C. packed fresh baby spinach leaves, torn bite-size

9 small black olives, halved

2 tsp. cider vinegar

1 1/2 tsp. sugar

1 tsp. olive oil

1 medium garlic clove, minced

 

In a medium bowl, stir together all the ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time.

9” Hot Milk Sponge Cake

9” Hot Milk Sponge Cake

2 eggs

¼ tsp. salt

1 C. sugar

1 tsp. vanilla extract

½ C. milk

1 T. butter

1 C. flour

1 tsp. baking powder

 

Preheat oven to 350 degrees. Heat milk in a small pan until it just starts to boil. Add butter to milk, stirring until melted. Keep milk warm. Beat eggs until light in color; add sugar, salt, vanilla and continue beating until mixed. Add baking powder to flour and stir to distribute. Add flour and milk alternately to the egg mixture with mixer running. Begin and end with flour; add milk in a thin stream. Pour into a buttered 9” cake pan. Cook at 350 degrees for 25-30 minutes. Leave in cake pan for 10 minutes and then turn out onto a cake rack. Serve warm or at room temperature. Often, simple is best, and this little cake certainly has passed the test of time. Served in the summer with fresh fruit or at other times with home made preserves or jams.

4th of July French Toast

4th of July French Toast

8 slices French bread, cut 1½-inches thick

5 eggs

3/4 C. milk

1 tsp. vanilla extract

3 C. frozen strawberries

2 C. frozen blueberries

1/3 C. sugar

1/4 tsp. cinnamon

Whipped Cream

 

Break eggs into large bowl and stir well. Stir in milk and vanilla. Dip bread slices into egg mixture for about 30 seconds on each side. Place bread slices on baking sheet and let stand for 10 minutes until egg mixture is absorbed.  Heat oven to 450°F. Grease a 13x9x1½–inch glass baking dish. Spread frozen strawberries and blueberries evenly over bottom of dish. In small bowl, combine sugar and cinnamon. Sprinkle ½ of sugar mixture over the berries. Carefully place bread slices over berries. Sprinkle remaining sugar mixture over bread. Bake for 15 minutes until bread is golden brown. (Bake 5 minutes more if necessary.) To serve, use a spatula to place one piece of toast on a plate, and then spoon some of the berries and syrup on top.  Top with whipped cream.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

3 Color Warm Pepper Salad

3 Color Warm Pepper Salad

1 T. Olive Oil

2 Cloves Garlic, Crushed

1 Small Red Onion, chopped

6 Bell Peppers (orange, red, green), cut into 1/2” strips

6 Roma Tomatoes, chopped

Salt and Pepper

Heat oil in skillet over medium-high heat.  Cook garlic and onion until onion is tender.  Reduce heat to medium-low and stir in bell peppers.  Cover and cook 5 minutes.  Stir in tomatoes, salt, and pepper.  Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender.  Serve warm, or refrigerate 2+ hours until chilled.

Baked Brie with Sun-dried Tomato

Baked Brie with Sun-dried Tomato

2 oz. Brie cheese

1/2 oz. sun-dried tomatoes

1 T. fresh parsley

1/2 T. sliced almonds

Heat oven to 450 degrees F. Trim rind off the top of the cheese. Place on an oven-proof pie plate. Dice the tomatoes and chop parsley. Mix tomatoes with parsley; spread over cheese. Sprinkle with almonds, then bake 5-7 minutes, until heated through. Serve hot.

Ancho BBQ Chicken Wings

Ancho BBQ Chicken Wings

1 tsp. olive oil

1 small onion, minced

2 cloves garlic, chopped

3/4 C. tomato pureé

4 dried ancho peppers, roasted and pulverized

1/4 C. hoisin sauce

2 tsp. cayenne sauce

1 tsp. ground cumin

1/4 tsp. chile powder

1/2 tsp. cracked black pepper

Salt to taste

18 chicken wings or drumettes

Salt and black pepper to taste

For the sauce, heat olive oil in a saucepan until very hot. Add onion and garlic and sauté until you can smell the aroma. Add tomato pureé and simmer over low heat for about 2 minutes. Add peppers, hoisin, cayenne sauce, cumin, chile powder, and pepper and simmer for about 5 minutes, stirring often. Season with salt and set aside.   For the chicken, preheat oven to 350° F. Place wings or drumettes on a baking sheet and season with salt and pepper. Bake for about 5 to 10 minutes. After 10 minutes, brush generously with barbecue sauce. Bake for another 10 minutes, until chicken is tender. Serve warm.

Touchdown Taco Pockets

Touchdown Taco Pockets

 

4 cans refrigerator biscuits (any kind)

1 lb. ground beef

1 package taco seasoning

Water

Shredded cheese

Optional garnishes: lettuce, sour cream, salsa, shredded cheese

 

Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat. On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make “laces” on top of the football with the scraps (see video tutorial). Bake on a greased cookie sheet for 8-12 minutes until done. Serve up with your favorite taco fixins’.

5 Fool-Proof Super Bowl Parties

5 Fool-Proof Super Bowl Parties

Score big points at the Super Bowl celebration with any one of these five winning ideas.


Even if you’re not Tom Brady or Eli Manning, you can score big points with any one of these five winning party ideas. You’ll probably get penalized for excess celebration, but, hey, it’s the Super Bowl.

Party #1: Build a Bar

A food bar, that is. Instead of worrying about whether your friends are now vegetarian, lactose intolerant, doing low-carb or gluten-free, let everyone create their own individual dish by adding the topping of their choice.

• Taco Bar: Prepare a couple of hot fillings such as ground beef and chicken, and set out a basket of taco shells along with a variety of toppings.

• Hot Dog Bar: Grill the franks or brats, set out the buns, and let your guests top their dogs with sauerkraut, cheese, or chili. Make it interesting with a variety of gourmet mustards.

• Potato Bar: Bake a batch of potatoes and wrap them in foil to keep them warm. Or, bake ahead of time and reheat in the microwave. Set out bowls of various toppings and let everyone make their own loaded potato. Topping suggestions include chili, barbecue chicken or pork, shredded cheese, chopped green onions, sautéed bell pepper and onions, chopped jalapeno pepper, salsa, chutney, bacon pieces, butter, and sour cream. For more ideas on building food bars, see these related articles from Southern Living:

Southwestern Taco Bar
Hot Dog Bar

Party #2: Beer and Food Pairing

A beer and recipe-pairing party is perfect for a mixed crowd of those who want to watch the game and those who only want to watch the commercials. Those who don’t care about the game can entertain themselves by experimenting with specific pairings. The football fanatics can just enjoy the beer and great eats. When pairing beer with food, match like with like–mild lagers and lighter ales with delicate and subtle foods, and full-flavored ales with robust recipes. Mexican, Thai, Indian and German dishes are all good partners for beer. Usually the best beer to enjoy with a dish is the one from the country where the recipe originated. Read more from Cooking Light about serving beer and pairing it with recipes:

Brewing a Perfect Match
In Season: Beer

Party #3: Regional Play-Off

Who cares which team has the better players? Let’s focus on which region has the better food. Set up a “Best of New England” and “Best of the Big Apple” tasting menu. Pit one cuisine against the other, and see who comes out on top.

On one table, feature items such as Clam Dip, Cape Cod Clam Chowder, Boston Baked Beans , Boston Cream Pie, and Cranberry-Apple Crisp with Cinnamon-Maple Cream.

On a second table, serve an array of New York City favorites. We suggest classics like New York Cheesecake, Turkey Reuben Sandwiches, Soft Pretzels, Tony’s Hand-Tossed Pizza, and Smoked Salmon Bagels. Or, party larger than life and dish up Giant Ham-and-Pepper Salad Sandwiches, Giant Oatmeal Drop Cookies, and Giant Apple Napoleon.

Party #4: Progressive Dinner

Instead of moving to a different location for each course, stay in one place, but serve a different course during each quarter of the game. It’s a great way to organize a menu as well as the prep work. For example, serve cocktails and a few munchies such as Make-Ahead Snack Mix and Chesapeake Bay Party Nuts during the first quarter and a salad in the second quarter, preferable a salad that you can make the day before. A basic coleslaw is easy and great for a crowd. Start an entrée such as Slow Cooker Barbecue Beef Sandwiches early in the day and you won’t have to miss any of the game or the commericials. The meat will be ready just in time for the third quarter, and by the fourth quarter, everyone will be ready for dessert. We recommend Death by Caramel Bars for ardent football fans. If the game goes into Sudden Death, you’re on your own. Coffee, perhaps?

Party #5: Souper Bowls

Instead of going the usual chips and dips route, have a real hearty meal by making a couple of big pots of chili or soup. We suggest offering at least two choices–perhaps one with meat and one without. Try All-American Chili, Full of Veggies Chili, or Tortilla Soup, all of which can be made ahead and refrigerated or frozen. Set out bowls of topping and accompaniments such as oyster crackers, saltine crackers, tortilla chips, shredded cheese, chopped onion, sour cream, and yogurt. Serve the soup or chili in large coffee mugs if you don’t have enough bowls.

 

Party Penalties

 

Don’t get penalized for unsportsmanlike conduct when you’re hosting a Super Bowl Party. Here are some tips that keep you from getting benched.

 

• Buy more beer than you think you’ll need and keep it cold.

 

• Stock up on extra chips and in case the game goes into overtime.

 

• Let your friends contribute to the spread. There’s no point in you doing all the work.

 

• Keep cold foods cold and hot food hot so that no ones goes home with a food bug.

 

• Serve buffet-style and let guests use lap trays so that everyone can be in front of the television screen. That is, after all, the point of the party.

 

• Have another room available for those who don’t care about the score and just want to talk and eat. This will bring cheers from those who do want to pay attention to the game.

 

• Rethink the idea of fondue if you’ve got a rowdy crowd. Sharp fondue forks and flames don’t pair well with beer drinking.

 

• Turn your party into an over-nighter if some of your guests over-imbibe when their team wins or loses. They’ll thank you for it later.

New Year’s Cabbage with Sausage

New Year’s Cabbage with Sausage

6 dried black mushrooms

2 green onions including tops

2 T. vegetable oil

3 cloves garlic minced

1/2 boneless chicken breast, thinly sliced

1 Chinese sausage (2 ounces) cut diagonally into 1/4 inch slices

1 Chinese (Napa) cabbage (about 1 1/2 pounds) cut into bite-size pieces

Sauce

1/3 C. chicken broth

3 T. soy sauce

1 T. dry sherry

2 tsp. chile paste (optional)

1 tsp. sugar

1/4 tsp. salt

4 tsp. cornstarch mixed with 2 T. water

 

Soak mushrooms in enough warm water to cover for 30 minutes. Drain, cut off and discard stems, and slice caps in half. Set aside. Cut white and green parts of onions diagonally into 2 inch pieces and separately set aside. Combine all sauce ingredients except cornstarch solution in a bowl and set aside. Cooking: Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic, cook, stirring until fragrant. Add white parts of green onions, chicken, and Chinese sausage and stir fry for 2 minutes. Add cabbage and sauce. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes or until cabbage is tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Toss in green onion tops and mix well.

Dr. BBQ’s Big-Time Championship Pork Butt

Dr. BBQ’s Big-Time Championship Pork Butt

1 (7-pound) Pork Butt, bone in

 

Dr. BBQ’s Big-Time Barbecue Rub

1/2 C. salt

1/2 C. Turbinado sugar

1/4 C. granulated brown sugar

1 T. granulated garlic

1 T. granulated onion

2 T. paprika

2 T. chili powder

2 T. freshly ground black pepper

2 tsp. cayenne

1 T. thyme leaves

1 T. ground cumin

1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

 

Leave butt untrimmed. Pack the rub on as heavily as possible onto the exposed meat areas. No need to season the fat cap. Return the pork butt to the refrigerator for at least a hal hour but up to 12 hours. Prepare the cooker for indirect cooking at 235-degrees, using hickory and cherry wood for flavor. Put the butt in fat side up. Cook for at least 10 hours before even peeking.  After that, check it every hour until it reaches an internal temperature of 190-degrees.  If the bone is sticking out and the meat feels soft, it is done. If it’s still a little tough, cook it a little longer, but not past 200-degrees. Take it out of the cooker and let it rest for one-half hour. Using big neoprene gloves or two forks, slide the fat cap off and discard it. Slide the bone out and discard it. Now, just work through the butt, shredding the good meat and discarding any fat. Toss the meat all together with a little more rub and serve.

 

Yield:

Calories:

Fat:

Fiber:

Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a saute pan over medium heat.  Add garlic and red pepper flakes and saute for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

Root Beer Cookies

Root Beer Cookies

1 cup packed brown sugar
1/2 cup butter or margarine
1 egg
1/4 cup buttermilk

1 teaspoon root beer extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups confectioners’ sugar
1/3 cup butter or margarine
1 1/2 teaspoons root beer extract
2 tablespoons hot water

Preheat oven to 350 degrees F (180 degrees).  Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.  Add flour, baking soda and salt and mix well.  Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.  To Make Root Beer Glaze: Mix together confectioner’s sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.  Makes 3 dozen

Snail Snack

Snail Snack

Mayonnaise osnail snackr whipped cream cheese

Large tortilla (square if possible)

Lettuce or baby spinach

Sliced deli meat of your choice

Sliced cheese of your choice

Gherkin pickles

Chive stalks

If necessary, trim the rounded edges of the tortilla to make it square, then spread on a thin layer of the mayo or cream cheese.  Layer on the lettuce or baby spinach, then the meat and cheese, and roll it up tightly.  With the seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the snail’s heads, cut a pickle in half at an angle. Poke two small holes in the uncut ends and stick pieces of chive with knots at one end in each for antennae.  Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick, if necessary.

 

Yield:

Calories:

Fat:

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Orange Glazed Sweet Potatoes

Orange Glazed Sweet Potatoes

1 lb. Sweet potatoes

3/4 C. Orange juice

1/2 C. Firmly packed brown sugar

1/4 T. Wheat germ

1 T. Margarine

2 T. Grated orange peel

1 tsp. Cinnamon

1/4 tsp. Fresh grated nutmeg

 

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender.

 

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Green Lentil and Bulgur Salad

Green Lentil and Bulgur Salad

1/2 C. green lentils, preferably French

1 1/2 C. water

1 C. fine bulgur, available in most supermarkets and health food stores

3 T. lemon juice

3 T. extra virgin olive oil

1 garlic clove, minced

3 scallions, finely sliced

1/2 C. chopped roasted red pepper from a jar, drained

1/2 C. pitted and chopped Kalamata olives

1/4 C. chopped fresh parsley

Salt and pepper

1/2 C. crumbled Feta cheese

 

In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool.  In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally.  In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.

 

Yields:

Calories:

Fat:

Fiber:

Fry Bread Tacos with a Turkey Twist

Fry Bread Tacos with a Turkey Twist

Marinade:

1/2 C.  Orange marmalade

4 T. honey

2 T. soy sauce

1 tsp. Sesame oil

Toppings:

6 to 8 medium turkey  breast tenderloins (grilled and sliced)

1 medium head of lettuce  (chopped)

1 (12 oz.) bag of cheddar cheese

3 to 4 medium tomatoes (diced)

 

Dough:

1 C. all-purpose flour

1 C. white-wheat flour

1 C. cornmeal

2 tsp. baking powder

1 tsp. salt

1 C. water

1/2 C. milk

1 T. vegetable oil

4 C. peanut or vegetable oil (for deep frying)

 

Other optional toppings:

Olives

Onions

Sour cream

Salsa

 

In medium bowl, mix together marinade ingredients and turkey breasts.   Marinate overnight. In a large mixing bowl, stir the all-purpose and white-wheat flours, cornmeal, baking powder, and salt.  Add the water and milk and stir until a moist dough forms.  (If your dough is too soft, add more flour.)  On a lightly floured surface, knead the dough into a mound and return to the bowl.  Coat with the T. of vegetable oil and cover the bowl with a damp cloth.  Let sit for 15 to 30 minutes.  Meanwhile, fill a deep fryer or soup pot with the oil (it should be at least 3 inches deep).  Just before you roll out the dough, turn up the heat on the oil. While the dough is resting, remove the turkey from the marinade.   Grill until done.  (Suggestion: when using a George Foreman Grill the turkey grills faster and is easy and convenient.) Pinch off a tangarine-sized ball of dough and roll it into a disk on a well-floured surface.  It should be about 1/8 inch thick (the thinner the dough, the crispier the fry bread).  Place the round into the oil and fry for two minutes, watching carefully for the dough to turn a deep golden brown.  Remove the bread with a spatula, drain, gently pat off the excess oil, and cool on a rack covered with paper towels.  After the first one, adjust the temperature, thickness of the dough, and frying time.  Repeat for the rest of the dough. Slice the grilled turkey and place on the fried dough.  Chop desired amount of lettuce and tomatoes and layer on the turkey.  Then sprinkle the cheese on top.  If desired, you may also top with olives, onions, sour cream, and salsa. Serve while bread and turkey are warm on a sturdy plate for easy eating.

 

Yield:

Calories:

Fat:

Fiber:

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

 

4 garlic cloves, smashed and chopped

1/4 C. diced yellow onion

2 carrots, finely diced

1 ounce pancetta, diced

1 can (28 ounces) crushed San Marzano tomatoes

2 T. fresh thyme leaves

1/2 C. hand-torn fresh basil leaves

Salt and freshly ground black pepper

4 cage-free organic eggs

 

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion, carrots, and pancetta and cook, stirring frequently, until the pancetta is lightly browned, 2 to 3 minutes. Drain off and discard half of the juice from the can of tomatoes, then add the tomatoes and remaining juice to the pan. Bring the sauce to a boil. Reduce to a simmer and cook for at least 30 minutes or up to 2 hours to concentrate the flavors. Just before serving, stir in the thyme and basil and season lightly with salt and pepper. Preheat the oven to 35O°F. Grease four 8-ounce gratin dishes with nonstick cooking spray or butter. Place the dishes on a baking sheet. Fill each gratin dish two-thirds full with marinara, then crack 1 egg into each gratin dish. Bake until the eggs have set, 8 to 10 minutes. Serve hot.

Fried Chicken Wings

Fried Chicken Wings

1 lb. Chicken Wings

2 tsp. Salt

Black pepper

1 tsp. Honey

pinch 5 Spice Powder

1 tsp. soy sauce

2 oz. rice flour

pinch  salt

2 egg whites

 

Chop 1 Chicken wing into 2 pieces at the joint.  Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drumstick. Season with salt, pepper, honey/sugar, 5 Spice powder, soy sauce.  Beat up the egg white with a fork.  Dip chicken wing in the egg white then coat with the rice flour.  Deep fry till golden brown in color.

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Flour, for rolling

1 sheet frozen puff pastry sheet (half of 17.3-oz. package), thawed

1 C. shredded Gruyère

4 slices bacon, cooked

4 large eggs

2 T. pesto

 

On lightly floured work surface, roll puff pastry into 1/4-inch-thick rectangle (about 10 by 12 1/2 inches). Transfer to baking sheet lined with parchment. Prick pastry with fork, leaving 1/2-inch border. Bake at 425° for 10 minutes. Sprinkle pastry with cheese. Top with bacon. Crack 1 egg onto each quarter of pastry; season. Bake pizza until eggs are just set, 12 to 14 minutes. Dollop pizza with pesto.

Easy Chicken-Mushroom Quesadillas

Easy Chicken-Mushroom Quesadillas

1 T. canola oil

1 large onion, chopped (about 2 C.)

8 ounces white button mushrooms, (about 3 C.)

3 cloves garlic, minced

2 C. cooked chopped skinless, boneless chicken breast (1 breast half)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. dried oregano

2 C. baby spinach leaves, sliced into ribbons

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

4 (10-inch) whole-grain flour tortillas

1 C. shredded Mexican cheese mix or Cheddar

1/2 C. salsa

1/4 C. reduced-fat sour cream

 

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.  Lay 1 tortilla on a flat work surface and sprinkle with 1/4 C. shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 C. cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 T. sour cream and 2 T. salsa.

 

Yield:  4 servings

Calories:  440

Fat: 16g

Fiber: 8g

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

200g unsalted butter, softened

1 1/3 C. (295g) caster sugar

2 tsp. vanilla bean paste

Finely grated zest of 1 lemon

6 eggs

3 C. (450g) self-raising flour, sifted

600ml buttermilk

375ml can evaporated milk

2 1/2 C. (625ml) milk

500g mascarpone

1 C. (250ml) thickened cream

1/2 C. (60g) pure icing sugar, sifted

LEMON THYME JAM

1/2 bunch lemon thyme, leaves picked

2/3 C. (150g) caster sugar

4 yellow peaches, roughly chopped

1/2 C. (125ml) elderflower cordial

 

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper. In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add vanilla and zest, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a skewer inserted into center comes out clean. Stand for 20 minutes, then prick top all over with a skewer. Combine evaporated milk, milk and remaining 250ml buttermilk in a jug, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 3 hours or overnight until cold. Meanwhile, for the jam, place all ingredients in a saucepan over medium low heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely. Whisk mascarpone, cream and icing sugar until combined. Place cake on a serving plate, release from pan and spread top with mascarpone mixture. Drizzle over lemon thyme jam just before serving.

Edible Cookie Paint Color

Edible Cookie Paint Color

(for painting sugar cookies)

2 Large Egg Yolks

Liquid Food Coloring

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

 

Yield:

Calories:

Fat:

Fiber:

Sticky Orange Chicken with Caramelized Onions and Fennel

Sticky Orange Chicken with Caramelized Onions and Fennel

Sticky Orange Chicken with Caramelized Onions and Fennel

½ C. (120 ml) toasted sesame oil

2 T. grated orange zest plus ½ C. (120 ml) fresh orange juice

6 T. (90 ml) tamari

1 T. fresh lime juice

2 T. grated fresh ginger

3 garlic cloves, minced

3 pounds bone-in, skin-on chicken thighs

2 large yellow onions, thinly sliced

2 fennel bulbs, cored and thinly sliced, plus fronds, chopped, for garnish

 

In a large bowl, whisk the sesame oil, orange zest and juice, tamari, lime juice, ginger and garlic to combine. Add the chicken, onions and fennel; toss to coat. Marinate for at least 1 hour or up to 2 days in the refrigerator. Preheat the oven to 400°F. Transfer the chicken, onions and fennel from the marinade onto a baking sheet. Arrange the chicken skin-side up on top of the onions and fennel, distributing it all evenly. Pour ½ C. (120 ml) of the marinade over the chicken, discarding the remainder. Roast the chicken, turning the pan once halfway through, until the skin is browned and crisp and the internal temperature of the chicken has reached 165°F, 40 to 45 minutes. Garnish with the chopped fennel fronds.

Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

 

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

 

8 eggs separated (you need at least 4 unbroken yolks)

1 T. heavy cream

pinch of salt and pepper

pinch of red pepper flakes

4 slices of pancetta

4 slices of baguette (sliced long on a bias)

extra-virgin olive oil

1/4 C. prepared basil pesto

 

Preheat oven to 350 degrees. Place the baguette slices on baking sheet and brush with olive oil then bake until toasted and still chewy inside (about 10 minutes.) Increase oven temperature to 375 degrees. Place round pancetta slices on a parchment-lined baking sheet and bake until crisp (check after 8 minutes.) In a medium bowl, whisk egg whites with cream and a pinch of salt, black pepper and red pepper flakes. When cream and whites are combined, pour into individual ramekins, filling each 3/4 full. Cover each ramekin with foil and put in a baking dish at least 3 inches deep. Fill baking dish halfway with water. Bake at 375 degrees for approximately 20 minutes. The whites should be baked until opaque. When cooked to desired doneness, place the yolks on top of the whites in each ramekin and bake for additional 1-2 minutes. Remove from oven if yolks start to shrivel. Place pancetta wheel on rim of each ramekin. Spread 1 T. of pesto on each baguette slice and place beside ramekin. Serve warm.

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

2 lb. small red potatoes, cut into quarters

Coarse salt

1 T. extra-virgin olive oil (EVOO)

8 links (about 2 pounds) sweet Italian sausage

2 medium yellow onions, thinly sliced

2-3 T. chopped fresh thyme leaves

3 garlic cloves, chopped

Coarse black pepper

1/4 C. balsamic vinegar

2 C. chicken stock or 1 14oz can chicken broth

2 T. honey

2 T. unsalted butter

1/4-1/3 C. sour cream

1 rounded T. prepared horseradish

1/4-1/2 C. milk

1/4 C. fresh flat-leaf parsley, chopped

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes. While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve. To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes. While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stove top to dry them out. Add the butter, sour cream, horseradish, and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

 

Yield:

Calories:

Fat:

Fiber:

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

 

2 T. unsalted butter, softened

4 slices crusty sourdough bread

6 oz sliced fresh mozzarella cheese

1/4 C. chopped fresh basil

1/2 C. Homemade Tomato Jam

 

Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.

Mushroom Medley

Mushroom Medley

1 1/2 lb. portabello mushrooms (sliced 1/4″ thick)

1 lb. crimini mushrooms (sliced 1/8″ thick)

1/2 lb. shiitake mushrooms (thinly sliced)

1/2 stick Butter

3 inches leeks (halved and sliced)

1 medium red onion (chopped)

4 medium scallion (chopped)

1/2 C. balsamic vinegar

2 T. tamari soy sauce

1/2 tsp. sea salt

1 tsp. black pepper

3 T. garlic cloves (minced)

3 medium shallots (minced)

1 T. nutritional yeast

 

Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.  In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered. Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions. Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Milk and Cream to the Mushroom Medley leftovers.

 

Yield:

Calories:

Fat:

Fiber:

 

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter (PNW)

1 ½ T. flour

4 C. beef stock

2 lb. beef stew meat

1 C. Deschuetes Black Butte porter beer

3 garlic cloves

2 shallots, sliced

1 onion, diced

2 carrots, peeled and diced

1 C. sliced mushrooms

2 celery stalks, diced

2 T. tomato paste

1 T. Balsamic Vinegar

3 sprigs fresh thyme

 

In a small bowl, mix flour with beef stock until smooth. Place all ingredients in a slow cooker and set on low for 8 hours. Once complete, remove thyme sprigs, season with salt and pepper to taste.