Lemon Balm Blueberry Tea Bread

Lemon Balm Blueberry Tea Bread

1/2 C. sugar

1/3 C. flour

4 Tbsp. butter, softened

1 tsp. grated lemon zest

1 tsp. lemon balm, dried

3/4 C. sugar

1/2 C. milk

4 Tbsp. butter, softened

1 egg

2 C. flour

2 tsp. baking powder

1/4 tsp. salt

1–2 C. of blueberries

1 Tbsp. grated lemon zest

 

Preheat oven to 375 degrees. Oil a 9×5 loaf pan. Stir the topping ingredients together in a small bowl until smooth, set aside. In a medium bowl, stir the sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest. Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.  Enjoy!

 

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

 

The classic Russian tea cake gets an Oregon twist with the addition of chopped fir needles and brandy. One of Portland’s first craft distilleries, Clear Creek Distillery, got its start back in 1985 and became famous for its pear-in-the-bottle eau de vie. Its Douglas Fir brandy, which I boil to reduce its alcohol content, adds a delicate, evocative evergreen note to these cookies. It’s almost more scent than taste, like a winter hike in cookie form. If you can’t get your hands on the brandy, see the Note below.

1/2 C. Clear Creek Distillery Douglas Fir Brandy or other brandy (see Note)

1 1/2 C. toasted hazelnuts

1/2 pound (2 sticks) unsalted butter

1 1/2 C. confectioners’ sugar, divided

2 tablespoons finely minced fresh fir tree needles (see Note)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 1/2 C. all-purpose flour (spooned and leveled)

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the brandy to a boil. Reduce the heat to medium-low and simmer until reduced by half, to V4 cup. Remove from the heat and set aside to cool. In a food processor or by hand, finely chop the hazelnuts. Set aside. In a food processor or a stand mixer fitted with the paddle attachment, process or beat the butter, 1/2 C. confectioners’ sugar, and minced fir needles until light and fluffy. Add the cooled brandy, vanilla extract, and salt and pulse or mix to combine. Add the flour and nuts and pulse or mix until fully incorporated. Shape the dough into 1-inch balls and arrange on the baking sheets (place them about 1 inch apart; they don’t spread). Bake until just barely beginning to brown, 10 to 12 minutes. Allow cookies to cool slightly and then roll them in the remaining confectioners’ sugar. When completely cool, roll again. Serve or store in an airtight container. Note : I happen to have a true fir tree in my backyard, but if you don’t, look around the neighborhood or go for a walk. Just don’t use your Christmas tree, unless you know for certain it hasn’t been sprayed. If you use Douglas fir needles, keep in mind that they’re more potent. Note: For a brandv-free variation, in a food processor, process ¥2 C. granulated sugar with 2 tablespoons chopped fir needles until the needles are reduced to fine particles and blended into the sugar. Roll the baked cookies in the sugar while still slightly warm. When completely cool, roll in the confectioners’ sugar.

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

Yield:

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Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

1 small onion

2 medium garlic cloves

1 medium fresh carrot

9 oz potatoes (250 g)

9 oz cooked chestnuts (250 g)

3 C. chicken or vegetable stock (720 ml), warm

a handful fresh kale sliced

4 thin slices salted bacon

olive oil

pepper

salt

 

Peel, trim and clean the onion, carrot, and garlic cloves. Chop them up finely and add them together with a good splash of olive oil to a large pan. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale… Lovely! Place the vegetables over medium heat and gently fry them for 5 minutes. Stir regularly. In the meantime, peel and chop the potatoes. Add them together with the chestnuts and warm stock to the pan. Season with a little pepper and salt. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Bring it all to a rolling boil and then turn the heat low. Then simmer the soup for 25 minutes until all the ingredients are tender. In the meantime, grill the bacon until crispy. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. In a large non-stick pan add another drop of olive oil and quickly stir fry the sliced kale for 2 minutes. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Take the pan off the heat and let the kale cool down again. Blend or mix the soup into a velvety mixture. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the soup into bowls. Garnish with the crumbled grilled bacon and the stir-fried kale.

Pickled Mushrooms a’la Grecque

Pickled Mushrooms a’la Grecque

1 lb. fresh medium Mushrooms

1/8 tsp. Thyme

2 or 3 whole Black Peppercorns

1/8 tsp. Fennel seed

1 piece (1 inch) Bay Leaf

4 Cloves of Garlic, crushed

1 small Onion, chopped fine

3 T. Red Wine Vinegar

2 T. Olive Oil

1/4 tsp. Lemon Peel

3 tsp. Seasoned Salt

1/2 tsp. parsley

 

Wash mushrooms in cold water; trim off tip of the stalk. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes. Pour mushrooms and marinate into glass jar or refrigerator dish. Chill for several hours or, preferably over night. Serving day: Drain and serve cold with party picks.

 

Yield:

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Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

 

These are exceptionally good burgers; I’ve never known them fail to please anyone. They are essentially a kind of seared steak tartare – with the spicy seasonings leaning more toward a Bloody Mary. You can’t use any old ground beef for them. Ideally, ask your butcher to grind some top round for you, on a medium rather than a fine setting. If you’re shopping in the supermarket, go for ground sirloin – preferably organic. The better the meat, the more you can be inclined to serve these burgers pretty rare. As an alternative to the horseradish dressing, you could serve the burgers simply with hot mustard and mayonnaise.

1 tablespoon tomato paste

1 1/2 teaspoons prepared horseradish

1/2 teaspoon celery seeds

4 to 8 dashes hot sauce, plus more as necessary (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fine sea salt

Freshly ground black pepper

3 pounds ground round

A little canola or olive oil, for brushing

 

1 (3/4 to 1 1/4-inch piece) fresh horseradish root, freshly grated

2 tablespoons creme fraiche

1 teaspoon cider vinegar

Sea salt and freshly ground black pepper

 

4 good bread buns, ciabatta rolls, or thick slices of baguette

A few romaine lettuce leaves

A few tomatoes, sliced

Ketchup, optional

 

For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavors to develop. Meanwhile, make the horseradish dressing. For the dressing: Mix the grated horseradish, creme fraiche and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary. To serve: Heat a grill. Shape the meat into 4 patties about 3/4-inch thick. Lightly brush each one with oil, then place on a grill over high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns. Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread. Good with French fries, obviously, but if they’re too much effort, really good potato chips will do.

Tomato Tart with Lime Butter

Tomato Tart with Lime Butter

Tart Ingredients:
A bit of All-purpose Flour
1/2 lb. Frozen Puff Pastry, thawed
2 lbs. Ripe Tomatoes, cored, peeled, seeded, and finely chopped
Juice of 1 large Lemon

2 Shallots or Green Onions (Mild), minced

2 cloves Garlic, minced

1/2 tsp. fresh Parsley, minced

1/2 tsp. fresh Basil, minced

1/2 tsp. fresh Thyme, minced

Salt and Freshly Ground Black Pepper to Taste

Lime Butter Ingredients:

Juice of 1 large Lime

8 Tbs. (1/4 pound) Unsalted Butter, cut into single tablespoon portions

2 Tbs. Heavy Cream

Salt and Freshly Ground Black Pepper to Taste

2 Tbs. Olive Oil

1/2 cup Ripe Tomatoes, peeled, seeded, and diced for garnish

 

Special Equipment:

Six 4-inch Tartlet Pans

Dried Beans or Rice for use as Pastry Weights

Preheat oven to 400-F degrees and set up the mise-en-place. (Mise-en-place defined: French cookery technique whereby you arrange each ingredient in the prepared portion and sequence you’ll require it to prepare your recipe. Also known as an invaluable timesaver.) Sprinkle a bit of flour on a clean surface and roll out the pastry dough to an approximately 10 by 15-inch rectangle. With a sharp knife, cut the pastry into six equal-sized squares, each  about 5 inches on a side. Gently place each square into a 4-inch tartlet pan and trim any excess dough from the edges. With a fork, prick the bottom of the pastry all over its surface. Line the pastry shells with foil cut to size and spread dried beans or rice over the foil. (If you don’t weight the pastry, you’ll end up with uneven puffing during baking, which makes for an ugly, unbalanced tart.) Set the tartlet pans on a baking sheet and bake for about 15 minutes, or until the pastry is lightly browned. Remove from the oven and allow to cool. Remove the foil andweights, then carefully remove the delicate baked pastry shells from the tartlet pans. Set them on a wire rack to cool completely. (Don’t turn off the oven, though; you’re not finished yet!) While the shells are baking, place the chopped tomatoes in a colander and let drain for at least 15 minutes. Pat the diced tomatoes dry with paper towels. (It’s important to remove as much water as possible, otherwise your tarts will be soggy. You will want to blot the tomatoes during baking, also: Work quickly as you remove the excess water with a triple-folded paper towel.) In a large glass mixing bowl, combine the drained tomatoes with the lemon juice, shallots or green onions, garlic, parsley, basil, thyme, salt, and pepper. Gently stir in the olive oil. Place your baking sheet to the oven for about five minutes to warm. Remove the hot sheet from the oven and place the cooled pastry shells on it. Spoon about 2 tablespoons of the tomato mixture into each shell. Make sure not to overfill the pastry shells. Bake for abot 15 minutes, blotting excess water at least once. Sprinkle with a splash of black pepper and let cool for about five minutes prior to serving. Meanwhile, prepare the lime butter in a small saucepan: Mix the lime juice with an equal amount of water (no more than 1/3 cup). Bring the mixture to a boil over high heat, and boil for about 3 minutes or until it’s reduced by half. Whisk in the butter, a tablespoon at a time, until thoroughly combined. Stir in the cream and season with salt and pepper to taste. Pour the mixture into the top half of a double boiler and place over hot water to keep warm. Spoon the lime butter onto your six serving plates. Set a tomato tart on top and garnish with the diced tomatoes. Serve immediately.

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

2 small zucchini thinly sliced

1 hefty tablespoon olive oil

salt + fresh pepper

3/4 C. ricotta

1 1/2 teaspoons lemon zest

1/2 teaspoon dried thyme

4 medium slices bread

Sprouts or Microgreens for Garnish

 

Preheat oven (or toaster oven) to 400°. Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened. Meanwhile, combine ricotta, lemon zest, 1/4 teaspoon salt, and dried thyme in bowl. Toast bread. Let cool (if desired) on wire rack. Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.

Gurkensalat

Gurkensalat

2 large cucumbers

2 T. cider vinegar

1 T. sugar

1/2 tsp. salt

1/4 tsp. pepper

3/4 C. sour cream

2 T. minced fresh parsley

 

Peel cucumbers and cut into very thin slices.  Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.  Marinate about 20 minutes.  Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

 

Yield:

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Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

2 tablespoons unsalted butter

3 ½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)

1 pinch sea salt

1 pinch black pepper

1 large clove garlic, crushed

¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves

1½ tablespoons heavy cream

1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ cup)

2 large eggs

2 teaspoons minced fresh parsley leaves, for garnish

Toast, for serving (optional)

 

Preheat oven to 400F. Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them. Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes). Sprinkle the parsley on top, and serve immediately.

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin3/4 C. water

1/2 C. purchased French onion sour cream dip

1 C. Mashed Potato Flakes

1 T. Chopped Green Chiles

1 to 2 T. butter, melted

1 oz. (1/4 C.) shredded Cheddar cheese

Shredded Cheddar cheese, if desired

 

Spray 8-inch cast iron skillet or 9-inch pie pan with nonstick cooking spray.  In medium saucepan, bring water to a boil. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well. Spoon potato mixture evenly into sprayed skillet. Top with melted butter and 1/4 C. cheese. Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese. To serve, cut into wedges if desired.

 

Orange Chili Chops

Orange Chili Chops

4 pork center loin chops, 1 1/2″ thick

2 tsp. chili powder

2 T. honey

1/2 tsp. grated orange peel

1/2 tsp. garlic powder

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. rosemary

1/2 tsp. thyme

 

In a bowl, combine honey, seasonings and orange peel; mix well. Spread over one side of pork chops. Place honey-side down on grill over MEDIUM-LOW heat and barbecue 4-6 minutes per side, brushing remaining honey mixture over other side of meat.

 

Yield:

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Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

8 eggs

3/4 C. milk

1 tsp. vanilla extract

1/4 tsp. lemon zest

1/2 tsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. salt

8 thick slices of whole grain bread, cut into cubes

1/4 C. blueberries

 

Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.

Garlic Potato Wedges

Garlic Potato Wedges

2 Cloves Garlic, minced

1/2 T. Pepper

2 T. Olive Oil

4 tsp. Soy Sauce

1 T. Paprika

8 Medium Potatoes

 

in a 9×14 baking dish mix all ingredients but potatoes.  Mix and microwave 30 seconds.  Cut potatoes into 6 wedges each.  Stir potatoes into the oil mix and return to microwave, covered with waxed paper.  Microwave until tender.  For crispy potatoes, bake in oven at 375 until desired doneness.

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

1 garlic clove

Kosher salt

1 egg plus 1 egg yolk

1 C. (8 fl. oz./250 ml) canola oil

Grated zest and juice of 1 Meyer lemon

For the shrimp

 

1 1/4 lb. (625 g) large shrimp, peeled and deveined, with tails intact

3 T. olive oil

3 large garlic cloves, minced

1 1/2 T. Dijon mustard

1 1/2 T. fresh lemon juice

Kosher salt and freshly ground pepper

For the asparagus fries:

 

1/2 C. (2 1/2 oz./75 g) all-purpose flour

2 eggs

1 C. (1 1/2 oz./45 g) panko

1/4 C. (1 oz./30 g) finely grated pecorino cheese

1 lb. (500 g) asparagus

2 T. chopped fresh flat-leaf parsley

 

To make the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil and then follow with a slow and steady stream of oil. Continue to process until fully combined and emulsified. Transfer the aioli to a bowl, stir in the lemon zest and juice, and season with salt. Set aside at room temperature. Preheat an oven to 425°F (220°C). Lightly spray a baking sheet with nonstick cooking spray, line with aluminum foil and spray again. To prepare the shrimp, in a large bowl, toss together the shrimp, olive oil, garlic, mustard and lemon juice, and season generously with salt and pepper. Set aside at room temperature. To prepare the asparagus fries, place the flour in a bowl. In another bowl, whisk together the eggs and 1 T. water. In a third bowl, stir together the panko and cheese, and season generously with salt and pepper. Cut or snap off the tough ends of the asparagus spears and discard. Dredge each asparagus spear in the flour, lightly coating on all sides, then dip into the egg mixture, letting the excess drip back into the bowl. Roll in the panko to coat completely. Place the asparagus in a single layer on one end of the prepared pan and season with salt. Place the shrimp on the other end of the pan. Roast until the shrimp are opaque throughout and the fries are golden, 8 to 10 minutes. Garnish the shrimp with the parsley and serve immediately with the fries and aioli. Serves 4.

Potato Risotto

Potato Risotto

4 Idaho potatoes, peeled and finely diced

1 T. chopped shallots

1 T. olive oil

3 C. heavy cream

2 T. Parmesan cheese

1/2 T. fresh chopped lemon thyme

Salt and pepper, to taste

 

Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside.  Saute shallots in olive oil over medium heat three minutes or until soft.  Add cream and boil rapidly until mixture thickens and is reduced by 1/4.  Stir in cheese, potatoes, thyme, salt and pepper to taste.

 

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage
1/4 C. chopped onion
1/2 C. chopped green pepper
1 C. uncooked macaroni
2 T. sugar
1 tsp. salt
1 tsp. chili powder
1 – 1 lb. can tomatoes
1/2 C. dairy sour cream
grated cheese

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.

Slow Cooker Turkey Pesto Parmesan Meatballs

Slow Cooker Turkey Pesto Parmesan Meatballs

Turkey-Pesto-Parmasean-Meatballs1-11/2 lbs ground turkey

5 tbsp pesto, divided

1 tsp hot pepper flakes

1/3 C. grated parmesan cheese

1 chopped onion

1/2 tsp salt

2 tsp vegetable oil

2 28 oz cans diced tomatoes

1 5.5 oz (156 mL) can tomato past

1 tsp granulated sugar

1/4 C. red wine

 

In a large bowl combine ground turkey, 4 tbsp of pesto, hot pepper flakes, parmesan cheese, chopped onion and salt. Shape mixture into 30 – 1 1/2 inch balls.  In a large non-stick skillet, heat oil. Place meatballs in skillet; cook 1-2 minutes per side until lightly browned. Place meatballs in slow cooker. Add diced tomatoes, remaining 1 tbsp of pesto, tomato paste, sugar and red wine; stir carefully to combine. Cook on high 4-6 hours or until meatballs are cooked through. Serve over hot cooked pasta.

 

Yield:  6 servings

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Chicken Breasts Stuffed with Mushrooms and Ricotta

Chicken Breasts Stuffed with Mushrooms and Ricotta

Chicken Breasts Stuffed with Mushrooms and Ricotta

1 T. olive oil

1 large shallot, minced

2 cremini mushrooms, chopped

1/2 cup (4 oz./125 g) whole-milk ricotta cheese

2 T. minced fresh flat-leaf parsley

1 T. chopped fresh chives

1 tsp. chopped fresh tarragon

Freshly grated nutmeg

Kosher salt and freshly ground pepper

6 boneless, skin-on chicken breast halves, each 6 to 7 oz. (185 to 220 g)

1 tsp. olive oil

Kosher salt and freshly ground pepper

1/2 cup (4 fl. oz./125 ml) dry white wine

 

To make the stuffing, in a small sauté pan over medium heat, warm the olive oil. Add the shallot and sauté until it begins to soften, 1 to 2 minutes. Add the mushrooms and continue to sauté, stirring occasionally, until the mushrooms are tender, about 4 minutes. Let cool. Meanwhile, in a bowl, stir together the cheese, parsley, chives, tarragon and a pinch of nutmeg. Stir in the cooled mushroom mixture, and season to taste with salt and pepper. Preheat an oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Carefully slide your fingers under the skin on each breast, separating it from the meat but leaving it attached on one side. Spoon about 2 T. of the stuffing directly onto the meat, spreading it evenly, and pull the skin back in place to cover the filling. Flatten the filling evenly by gently pressing on the skin. Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. Brush with 1 tsp. oil and sprinkle with salt and pepper. Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue to roast, basting every 10 minutes with the pan juices, until the skin is browned and an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C), about 30 minutes. Transfer the chicken to a plate and keep warm. Place the roasting pan on the stove top over high heat. Add the wine and deglaze the pan, stirring to remove any browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half, about 5 minutes. Using a spoon, skim and discard the fat from the pan juices, then strain the juices through a fine-mesh sieve into a warmed small pitcher. Arrange each chicken breast on a warmed individual plate and serve immediately, passing the pan juices at the table. Serves 6.

Corn Puff

Corn Puff

1 can cream style corn

1 can whole kernel corn, drained

 

Mix above together and add:

 

1 package Jiffy corn muffin mix

1 egg, beaten

1/3 C. milk

1 (8 oz.) sour cream

 

Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.

 

Yield:

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Taco Puffs

Taco Puffs

1 lb. ground beef

1/2 C.  chopped onion

1 envelope taco seasoning

2 tubes (17.3 oz. size) large refrigerated biscuits

8 slices cheddar cheese, cut into halves or 2 C. shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly.  Flatten half of the biscuits into 4″ circles; place in a greased 15X10 (jelly- roll) pan. Spoon 1/4 C. meat mixture onto each: top with 2 cheese slices or 1/4 C. shredded cheese. Flatten the remaining biscuits; place on to and pinch edges to seal tightly.  Bake at 400 for 15 minutes or until golden brown.

 

Yield:

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Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

 

1/2 cup olive oil

2 1/2 cups fresh basil leaves

2 tablespoons pine nuts, lightly toasted

2 garlic cloves

1/2 cup grated Parmesan cheese

1 teaspoon chopped fresh parsley

1/2 teaspoon fine sea salt

 

4 slices sourdough bread

4 slices aged provolone cheese

4 slices Prosciutto

4 T. Butter, room temperature

4 large Eggs

 

To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.

Dinner Rolls

Dinner Rolls

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Peppermint Bark

Peppermint Bark

Peppermint Bark

The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.

 

Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet  or milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn’t touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan. Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer. Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.

Three Cheese Potatoes

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tsp. grated Parmesan cheese

1T. minced chives

1/2 tsp. seasoned salt

1/4 tsp. pepper

2 tsp. butter

1/2 C. crumbled cooked bacon

1/2 C. shredded part-skim mozzarella cheese

1/2 C. shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Carefully open foil. Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .

 

Yield:

Calories:

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Fiber:

 

Easy Batter Bread

Easy Batter Bread

Easy Batter Bread

1 pkg. Dry Yeast

1 1/4 C. Water, warm

2 T. Honey

2 T. Butter

1 tsp. Salt

3 C. Flour

 

Combine Yeast, water and honey in small bowl; stir slightly.  Let stand until doubled in size, about 10 minutes.  In large bowl, combine yeast mixture, butter, salt, and 2 C. flour.  Beat on low until blended.  Beat at medium at medium speed about a minute.  Stir in last cup of flour by hand.  Cover and let rise in warm place about 1 hour or until doubled in size.  Stir batter down; spoon into greased 9×5″ loaf pan.  Cover and let rise in warm place, about 45 minutes or until doubled in size again.  Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped.  Remove from pan and cool.

Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.

Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour

Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.

Lamb Chops with Minty Pepper Jelly Pan Sauce

Lamb Chops with Minty Pepper Jelly Pan Sauce

Lamb Chops with Minty Pepper Jelly Pan Sauce

8 loin T-bone lamb chops, about 1 1/2 pounds

3/4 tsp. salt

1/4 tsp. freshly ground black pepper, plus pinch for seasoning

2 T. olive oil

3 T. unsalted butter

1 T. all-purpose flour

2 jalapeno peppers, stemmed, seeded and minced

1/3 C. white wine

3/4 C. chicken stock or low-sodium canned chicken broth

1/2 C. pepper jelly

1/4 tsp. crushed red pepper

3 T. chopped fresh mint leaves

 

Season the lamb chops on both sides with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add 1 T. of the butter and add the chops. Cook about 4 minutes per side for medium-rare. Transfer to a platter and cover to keep warm while you make the pan sauce. Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes. Add the white wine and cook until reduced and peppers are tender, about 2 minutes. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes. Add the pepper jelly and crushed red pepper and stir to combine. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the mint and the remaining 2 T. of butter. Season with remaining 1/4 tsp. of salt and a pinch of pepper. Serve the sauce with the warm lamb chops, about 1/4 C. per person.

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

12 pieces turkey cutlet

6 slices prosciutto di Parma, cut in 1/2 across the center of the ham

12 leaves whole fresh sage plus 2 T. finely chopped

Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided

Salt and pepper

2 tsp. poultry seasoning

2 T. butter

2 T. all-purpose flour

1/2 C.  dry white wine

2 C. chicken stock, divided

4 cloves garlic, chopped

1/2 tsp.  crushed red pepper flakes

1 lb. crimini (baby portobello) mushrooms, wiped clean and sliced

1 (15 oz. ) can white cannellini beans, drained

2 T. wine vinegar, white or red

1/8 pound, 3 slices, pancetta, chopped

1 medium onion, thinly sliced

1 lb. triple washed spinach, stems removed and coarsely chopped

1/4 tsp.  freshly grated nutmeg, eyeball it

 

Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 T. extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 C. of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 T. of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 C.  stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium high heat. Add a T. extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

Yields:

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Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

1 1/4 C. all-purpose flour

1 C. whole-wheat flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

3/4-C. butter, softened

1 C. white sugar

1 egg

1 Tbs. water

1/4-C. molasses

2 T. white sugar

 

Preheat oven to 350F.  Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.  In a large bowl, cream together butter and one C. sugar until light and fluffy.  Beat in egg and then stir in water and molasses.  Gradually stir dry ingredients into molasses mixture.  Shape dough into walnut-sized balls and roll them in remaining two T. sugar.  Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.  Bake for 8-10 minutes in preheated oven.  Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nettle and Sorrel Soufflé Omelet with Feta

Nettle and Sorrel Soufflé Omelet with Feta

Nettle and Sorrel Soufflé Omelet with Feta

4 cups water

Fine sea salt and freshly ground black pepper, to taste

1 bunch nettles, leaves picked and washed

6 eggs, preferably free-range or organic

3/4 cups light cream

1 small bunch sorrel, sliced thinly

7 ounces feta cheese, preferably a softer style goat feta

 

Preheat the oven to 400 degrees. In a pot, bring the water to a boil and add salt. Add the nettles and cook for 5 minutes. Drain, refresh under cold water and wring out in a kitchen towel to remove as much moisture as possible, then chop roughly. In a bowl, whisk the eggs and cream together and season with salt and pepper, to taste. Stir in the nettles and sorrel, reserving a little of the sorrel for garnish. Divide the mixture between two 6 ¼-by-1 ¼-inch-deep round baking dishes. Bake for 20 minutes, then remove from the oven immediately. Crumble the feta cheese on top and scatter with the reserved sorrel. Serve straight away. A nice bit of toasted bread on the side is lovely with this.

Pumpkin Seed Snacks

Pumpkin Seed Snacks

2 C. Pumpkin Seeds

1 tsp. Oil

1 tsp. Melted Butter

Salt

Wipe pumpkin seeds, but do not wash — they absorb too much water.  Mix oil and water and pour over seeds.  Toss to coat.  Sprinkle with salt.  Bake at 350 degrees for about 30 minutes or until golden brown and crisp.

 

Watermelon with Fennel Salt

Watermelon with Fennel Salt

2320231 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

Yield:

Calories:

Fat:

Fiber:

Instant Pot Teriyaki Chicken Bowl

Instant Pot Teriyaki Chicken Bowl

Instant Pot Teriyaki Chicken Bowl

2-3 chicken breast, cut into 1-inch chunks

3/4 cup soy sauce

1/2 cup water

1/3 cup granulated sugar

1/4 tsp ground ginger

1 tsp minced garlic, dried

2 T. cornstarch

 

For the Instant Pot: Setting the chicken chunks aside, whisk together remaining ingredients in the liner of the Instant Pot. Add the chicken chunks to the sauce. Cook on Manual HIGH for 1 minute, NPR 6 minutes before releasing the pressure manually. Stir the Instant Pot and let sit for 5 minutes for the sauce to thicken. Serve over rice with steamed veggies. For the Stovetop: setting the chicken chunks aside, whisk together the remaining ingredients in a large skillet. Add the chicken to the skillet and simmer over medium high heat until the chicken is cooked through. Stir the cornstarch into 3 T. of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce. Serve over rice with steamed veggies.

Chutney-Glazed Chicken

Chutney-Glazed Chicken

1/2 C. mango chutney

2 tsp. sherry or apple juice

2 tsp. Dijon mustard

1 tsp. curry powder

6 bone-in chicken breast halves (8 oz. each), skin removed

 

Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder. Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

 

Yield:

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Fiber:

Grilled Chicken with Blueberry-Onion Relish

Grilled Chicken with Blueberry-Onion Relish

1/2 C. orange juice

1/2 Tbsp. canola oil

1 small bay leaf

2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)

2 cloves garlic, finely minced

4 skinless, boneless chicken breasts(about 1 lb.)

Canola oil spray

2 medium onions

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. sherry

2 Tbsp. balsamic vinegar

1 C. fresh (or frozen) blueberries

1 C. chopped cherry tomatoes

recipe_detail_d0d786e90999feaf1904f0849b2461ef

Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels. Meanwhile, make the relish. Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices. Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes. Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl. Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.

 

Yield: 4 servings, with 3 1/2 C. of relish.

Serving Size: 1 Breast, ½ C. Relish

Calories: 195

Fat: 3g

Fiber: 2g

Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies

6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger (I used like 3 tsp, I prefer them less gingery)

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing (recipe below)

Fine sugar, for sprinkling

 

Sift together flour, baking soda, and baking powder into a large bowl. Set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with a cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies; immediately sprinkle with sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.  This makes like 16 HUGE (7″) cookies, or many more normal sized ones.  You can also just smear on some icing and not do the piping.  I think they need some icing though, else they aren’t sweet enough.

 

Royal Icing

 

2 large Egg Whites

4 C. sifted powdered sugar

1 lemon, juiced

 

Beat egg whites until stuff, but not dry.  Add sugar and lemon; beat for one minute more.   If too thick, add more egg whites.  If too thin, add more sugar.  Icing may be stored in an airtight container in fridge for up to 3 days.  (If using raw egg freaks you out, you can sub like 5 T. of meringue powder and 1/3 C. water for the egg whites.  Wilton makes some, you can usually find in normal groceries or walmart)

 

Yield:

Calories:

Fat:

Fiber:

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

3 cups chicken broth

3/4 cups minced yellow onion

4 cups broccoli florets

1 1/2 cups matchstick carrots

1 tsp minced garlic, dried

salt and pepper, to taste

2 cups heavy cream

1 cup shredded parmesan cheese

1 cup mild cheddar cheese

2 T. cornstarch

1/4 cup water

 

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot. Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually. Remove lid and stir in the heavy cream. Set the Instant Pot to Sauté LOW and heat until it almost begins to simmer. Turn the Instant Pot off. Once heated, gradually stir in the parmesan and cheddar cheeses. Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking. Serve hot!

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

6 eggs

2 Italian sausage links, casing removed. About 1 cup of raw sausage when put together.

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup diced onion

1 avocado, diced

1/2 cup diced tomatoes

2 tablespoons salsa

4–6 tortillas

 

In a heat proof container that fits in your pressure cooker, whisk together eggs, salt, pepper, and onion then drop in small chunks of raw sausage. Pour 1 cup of water into pressure cooker pot, then place trivet inside. Lower heat proof container with eggs on top of trivet, then lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. Top with avocado, tomatoes, and salsa, then stir to break up eggs and sausage pieces.  Spoon into tortillas and serve.

Christmas Flower Cookies

Christmas Flower Cookies

3/4 C. butter, softened

2/3 C. shortening

1-1/2 C. sugar

1 T. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

4 C. all-purpose flour

Paste or liquid food coloring

 

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough should be stiff).  Cover and chill dough at least 2 hours or overnight until dough is easy to handle.  Divide dough into portions, one for each color that you want to use. Knead food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked). If desired, lightly knead two colors together for dough with a marbled appearance.  Break off small pieces of different colors of dough and form into flower shapes. (As a guideline, use about 1/2 tsp. dough for each petal or leaf.)  Bake in a 300 degree F oven for 15 minutes or until edges are firm and cookies look set but bottoms are not brown. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

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