Instant Pot Chicken Bone Broth Recipe

Instant Pot Chicken Bone Broth Recipe

Instant Pot Chicken Bone Broth Recipe

2-3 lb. whole chicken or whole rotisserie chicken

1 onion sliced in half

1 garlic head top removed

2 tsp. peppercorns

2 tsp. turmeric

2 bay leaves

salt & pepper to taste

 

Before making chicken broth in instant pot, I like to soak my chicken in cold salted water for about 1 hour or overnight (100% optional). Place chicken into the instant pot. Add 1 sliced onion, 1 whole garlic head, 2 tsp. of peppercorns, 2 tsp. turmeric, 2 bay leaves, salt & pepper. Pour water until water reaches the MAX line. Cover the lid and place the vent valve to ‘Sealing’. Push the soup/broth setting for 60 minutes. Naturally release pressure for 15 minutes (let the instant pot stand untouched for 15 minutes). Release pressure. Pour the broth thru cheese cloth into the jars or freezer safe containers. Enjoy!

Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.  Dressing:  1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

Yield:

Calories:

Fat:

Fiber:

 

Blueberry and Green Tea Smoothie

Blueberry and Green Tea Smoothie

Blueberry and Green Tea Smoothie

 

7 ounces water

1 teabag green tea ounces blueberries T. Greek yogurt

1 T. almonds

1 T. flaxseeds

 

Bring the water to a boil, add the teabag, and allow it to steep for 4 minutes. Remove the teabag and chill the tea in the fridge, preferably overnight. Place in a blender with the other ingredients and whizz together.

 

Yield: 1 serving

Calories: 100

Portobello “Toast” with Goat Cheese and Pine Nuts

Portobello “Toast” with Goat Cheese and Pine Nuts

Portobello “Toast” with Goat Cheese and Pine Nuts

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

1 1/2 ounces goat cheese

1 T. pine nuts

1 handful snipped chives

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Remove the mushrooms from the broiler, top with the cheese, and sprinkle with the pine nuts. Return to the broiler for 2 minutes more. Remove from the broiler and sprinkle on the chives.

 

Yield: 1 serving

Calories: 150

Butternut Squash Gratin

Butternut Squash Gratin

Butternut Squash Gratin

 

3 T. butter

1 large onion, chopped

2 tsp. garlic

1 large butternut, peeled, seeded, and cut into chunks

1 T. brown sugar

¾ cup broth

1 cup sharp cheddar cheese, grated

1 cup Gruyere cheese, grated

1 cup bread crumbs

1 T. Rosemary

1 T. Thyme

 

Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.

Gourmand’s Working Lunch

Gourmand’s Working Lunch

Gourmand’s Working Lunch

 

GREENS: Make good on the last handful of any green leaves in the refrigerator or the leavings of last night’s salad, like a hearty kale number that doesn’t wilt in the refrigerator

PROTEIN: A soft-boiled egg is perfect here, but feel free to lean on charcuterie or the last knobs of a soft cheese.

 

SOMETHING PICKLED: Cornichons, kimchi, sauerkraut, or pickled onions all work here.

 

BREAD OR CRACKERS: Add in the few lone crackers or last piece of bread in the house—toasted, if needed, drizzled with oil.

 

SAUCES: Mustard, chimichurri, a dollop of Tahini Green Goddess Dressing  or even your premade hummus will come in handy here.

 

FRUIT: Sliced apples, pears, grapes, fresh figs, plums, cherries, or dried apricots add a sweet finish. A piece of good dark chocolate wouldn’t be wrong here either.

Everything Lox Lunch

Everything Lox Lunch

Everything Lox Lunch

If I learned one thing in fifteen years as a New Yorker, it’s that bagels and lox are always the answer to a crowd descending on your tiny space. I am an everything on my bagel kind of girl: crème fraîche, lox, red onions, capers, chives—give me all the toppings. For company, or even your own family, put out a platter of the freshest bagels you can get (smaller, not larger, are usually better). Then be lavish with topping options.

 

BAGELS: Plan on one bagel per person. Include a variety; sesame and poppy seed seem to always go first, so buy extra. Skip the blueberry.

 

SOMETHING CREAMY’: Cream cheese is great, and crème fraîche is even better—it’s easier to spread one-handed. Opt for plain, and let the toppings shine.

 

SMOKED FISH: Cured lox or gravlax should be moist looking, and beautifully sliced, with plump flesh. Hot-smoked salmon and any other smoked fish you can get your hands on belong, too. We love ultra-smoky trout and tender smoked whitefish with its shimmery golden skin. Lay them on a platter with a small fork for self-service.

 

TOMATOES: Even pale, off-season tomatoes work in this spread, but if you can, opt for small heirlooms (less juicy than their meatier counterparts) or medium size brown tomatoes like Kumato. Slice them thin, and salt them.

 

ONIONS: Even if you don’t love them yourself, onions are a must. Go for thinly sliced red onions, raw or pickled.

 

CAPERS: The ultimate lox garnish, capers and caper berries add signature tang. Tiny capers or sliced caper berries can be slipped under layers of lox to stay put.

 

DILL: Any fresh herbs make this spread more gorgeous, but dill will shine for its delicate flavor.

 

 

 

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

 

Juice of 1 lemon

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) honey

1 tsp ground turmeric

Splash of cider vinegar

 

8 slices thick-cut bacon (preferably nitrate-free)

4 eggs

4 slices thick-cut sourdough bread

Butter or olive oil, for the bread

Crème fraiche (optional)

2 firm ripe avocados, sliced

Flaky sea salt, such as Maldon

Freshly ground black pepper

Tender greens or shoots, for garnish

 

Stir together the lemon juice, oil, honey, turmeric, and vinegar, and set aside while you prepare the bacon and eggs.

 

Cook the bacon in a skillet until crispy and brown. Drain on a paper towel and pour off a little fat from the skillet. Fry the eggs in the skillet until crispy and golden around the edges and the yolk is barely set, 4 to 5 minutes for runny (for slightly firmer yolk, cover the pan in the last minute). Meanwhile, toast the bread and brush evenly with butter. Spread the creme fraiche (if using) on the toast, then layer the bacon, avocado, egg, and greens on top. Spoon over the lemon-turmeric drizzle. Serve warm.

Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

 

4 T. Butter

2 Onions, chopped

1-1/2 Lb. Sauerkraut

1/2 Cup Beef Broth

1/2 Cup Wine or Beer

1 Green Pepper, chopped

2 Bay Leaves

2 Tsp. Paprika

1/8 Tsp. White Pepper

4 Pork Chops

1/2 Tsp. Salt

Black Pepper

 

Heat 2 tbsp, butter in casserole and sauté onions until golden brown. Add sauerkraut and broth and simmer 30 minutes. Add wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more. Heat remaining butter in skillet. Sprinkle chops with salt and pepper and sauté about 15 minutes on each side until golden brown and done. Arrange chops on top of sauerkraut in the casserole.

Spaghetti Squash Frittata

Spaghetti Squash Frittata

1 cup Spaghetti Squash
1 cup egg substitute
2 T. chopped fresh Italian (flat-leaf) parsley
1 T. Grated Parmesan cheese
Dash ground red pepper
Dash onion powder
Dash garlic powder

In large mixing bowl combine all ingredients, mixing well.  Spray 7-inch microwavable pie plate with nonstick cooking spray and spread mixture over bottom of plate. Microwave on High (100%) for 6 minutes.  Stir outside of mixture toward center of pie plate. Microwave on Medium (50%) for 6 minutes, stirring mixture once half-way through cooking.  Let stand 1 minute before serving.

 

Southern Star Hush Puppies

Southern Star Hush Puppies

Southern Star Hush Puppies

1 cup cornmeal

2 tsp. sugar

1 tsp. salt

1 1/3 cup water

2 tsp. baking powder

1 tbsp, margarine

2 tbsp, onion, chopped fine

com oil

 

Combine cornmeal, sugar and salt in saucepan. Add water. Cook on low heat until mixture leaves sides of pan. Remove from heat and add remaining ingredients (except oil). Cover and chill. Form into small finger-shaped rolls and fry in hot oil until golden brown. Turn during cooking. Drain on paper towels before serving hot with fish or seafood.

Yummy Rosemary Potatoes

Yummy Rosemary Potatoes

2 medium Idaho potatoes, peeled and cut into ¼ inch slices

2 tbsp. Olive oil

2-3 tbsp. minced shallots or green onions

1 tbsp. lemon juice

generous handful of rosemary sprigs

1/4 tsp. freshly grated nutmeg

1/4 tsp. crushed dried red chile pepper

salt and fresh pepper to taste

1 tbsp. melted butter or margarine

 

Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.

 

Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.

Wild Goose Chase

Wild Goose Chase

Wild Goose Chase

 

1 cup dried apricots, halved

2 cups dried prunes, halved

1/2 cup Madeira wine

1 goose (12 lb.)

juice of 1 orange

2 tart apples

grated zest of 1 orange

salt and pepper to taste

dash paprika

8 slices bacon

1 1/4 cups Wild Goose Sauce (recipe below)

 

Place apricots and prunes in mixing bowl. Add Madeira. Mix and set aside. Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skewer opening closed. Lay bacon slices across breast. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removing accumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving. Make sauce:

 

pan drippings from roasted goose

2 green onions, chopped

3/4 cup chicken stock

1/2 cup Madeira wine

1 T. peppercorns, slightly crushed

1 tsp. cornstarch

salt and fresh ground pepper to taste

 

Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.

Green Bean Salad with Figs, Walnuts and Goat Cheese

Green Bean Salad with Figs, Walnuts and Goat Cheese

Green Bean Salad with Figs, Walnuts and Goat Cheese

1 small shallot, minced

2 T. sherry vinegar

1 tsp. honey

3 T. olive oil

salt and freshly ground pepper

1 lb / 0.5 kg green beans, trimmed

6-8 figs (about 6 oz / 175 g), trimmed and quartered

3 oz / 85 g walnuts

2 oz / 60 g fresh goat cheese, torn into small chunks

 

Whisk the shallots with the sherry vinegar, then add honey and olive oil with a pinch of salt. Set aside. Toast the walnuts in a 375 F / 290 C oven for about 5 minutes, until lightly golden. Or, you can toast on the stovetop in a dry skillet over medium-high heat, shaking every few minutes. Meanwhile, fill a large pot with water and bring to a boil. Add a large pinch of salt and the green beans. Cook for 2-3 minutes, until beans are bright green and still a bit crisp. Drain and rinse with cold water until beans are just slightly warm. Toss beans with half the dressing, then add figs, goat cheese and walnuts. Drizzle remaining dressing over the top and serve at room temperature.

Fluffy Boiled Icing

Fluffy Boiled Icing

Fluffy Boiled Icing

 

1 cup sugar

1 egg white

½ tsp. flavoring (vanilla or other)

1/4 tsp. cream of tartar

3 T. hot water

 

Combine egg white, sugar, cream of tartar, flavoring, and water in top of double boiler, beating until thoroughly mixed. Place over boiling water and beat constantly until icing stands in peaks. Remove from heat and add flavoring. Frost cake. Start by adding a layer of frosting to top of bottom layer. Place top layer over bottom. Frost sides, then top.

Charcoal-Grilled Corn with Cream, Cheese and Chili

Charcoal-Grilled Corn with Cream, Cheese and Chili

6 ears fresh sweet Corn, in husks

3 T. Butter, melted

½ C. Homemade Thick Cream (recipe follows)

1/3 C. crumbled Mexican Queso Anejo or Queso Fresco

1 T. hot Chili Powder*

 

About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.  Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

 

* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.

 

 

Homemade Thick Cream

 

1 C. Whipping Cream

2 tsp. Buttermilk

 

Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil.  Stir in the buttermilk and pour into a glass jar.  Ripening the crea:  Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.

 

Yield:

Calories:

Fat:

Fiber:

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

 

1/3 cup olive oil

1/2 cup drained nonpareil capers, rinsed

1 lb. spaghetti

6 anchovy fillets, coarsely chopped

1 garlic clove, minced

1 T. finely grated lemon zest

1/2 cup finely chopped flat-leaf parsley

1/3 cup extra-virgin olive oil

2 T. fresh lemon juice

1/2 tsp. crushed red pepper

 

In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; lb. or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.

Pink Potatoes

Pink Potatoes

4 medium sized white potatoes

1 medium sized sweet potato

1 to 3 garlic cloves, peeled

4 T. butter or margarine

Salt and pepper to taste (about 1/4 tsp. each)

 

Scrub and peel the potatoes and cut them into to 2-inch chunks.  Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes.  Drain potatoes, reserving 3/4 C. of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 C. at a time, until potatoes are creamy, whipped consistency.

 

Yield:

Calories:

Fat:

Fiber:

Parmesan Puffs

Parmesan Puffs

2 lg. Egg whites
1 C. Freshly grated Parmesan
A Pinch Cayenne
Vegetable Oil for deep-frying

Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls. In a 3-quart heavy kettle heat 1 inch oil to 375° F. Working in batches, fry balls, turning them, until golden, about 2 minutes, transferring to paper towels to drain. Serve Parmesan puffs warm as an accompaniment to soup or as an hors d’oeuvre.

Pickle Relish

Pickle Relish

Pickle Relish

 

3 quarts chopped cucumbers

3 cups each of chopped sweet green and red peppers

1 cup chopped onions

3/4 cup canning or pickling salt

4 cups crushed ice

8 cups water

2 cups sugar

4 tsp. each of mustard seed, turmeric, whole allspice, and whole cloves

6 cups white vinegar (5%)

 

Yield About 9 pints Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and use conventional boiling-water canner processing for 10 minutes (under 1000 ft)

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

 

1¼ cups all-purpose flour

Kosher salt and freshly ground black pepper

10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced

½ teaspoon white wine vinegar

5 tablespoons ice water

1½ pounds zucchini, unpeeled and sliced ⅛ inch thick

2 tablespoons good olive oil, divided

8 ounces plain creamy goat cheese, such as Montrachet, at room temperature

1 teaspoon minced fresh thyme leaves

¼ teaspoon grated lemon zest

 

Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

Sticky Lemon Chicken

Sticky Lemon Chicken

8 to 10 pieces of chicken [4 drumsticks and thighs or a whole chicken cut up]

Salt and freshly ground pepper, to taste

2 tsp. dried thyme, divided

2 T. olive oil

3 cloves garlic, finely chopped

1 T. sherry vinegar [or red wine vinegar]

2 T. soy sauce

3 T. honey

1/3 C. water

2 T. fresh lemon juice

1 lemon, thickly sliced [into 6 or so slices]

Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.

Pink Pickled Onions

Pink Pickled Onions

Pink Pickled Onions

 

1 ¼ C. Cider Vinegar

3 T. Sugar

1 T. Sea Salt

6 Peppercorns

6 Coriander Seeds

1 Star Anise

1 Bay Leaf

3 small Red Onions, sliced into thin rings

 

Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a sterilized jar. Pour vinegar mixture over; seal jar. Cool, chill and leave to pickle for at least 2 hours. Will keep 6 months unopened or 2 weeks in fridge, opened.

Caesar Burgers

Caesar Burgers

1 lb. extra lean ground beef

1 head romaine lettuce, washed and dried

8-oz. purchased Caesar salad dressing

1/2 C. mayonnaise

Parmesan cheese, shredded

Lemon juice

Kaiser rolls, cut sides lightly toasted

 

Tear or cut romaine lettuce into bite-size pieces. Combine Caesar dressing, mayonnaise and lemon juice in a bowl salad bowl and beat with a whisk until creamy and smooth. Transfer romaine lettuce to the bowl and toss to mix and coat lettuce. Add Parmesan cheese and toss. Heat grill according to instructions that came with the grill. Form ground beef into 4 patties. Season with salt and pepper. Place burgers on the grill, close lid and grill the patties for length of time recommended by instructions that came with your grill. Place bottom half of the Kaiser roll in center of plate. Slather with Caesar dressing. Transfer cooked burger to the roll. Spoon a generous amount of Caesar salad on top of the burger. (The salad will fall to the sides of the burger so make sure you have enough on top!) Place top of the bun on the salad, slightly off center. Serve this one with a knife and fork!

 

Pretty in Pink

Pretty in Pink

Pretty in Pink

 

2 parts sweet and sour

Splash of cranberry juice

1 oz simple syrup

1 oz lime juice

2 large lemon slices squeezed and discard

1/2 oz triple sec

 

Blend and serve in a sugar rimmed glass. Garnish with a lemon wheel.

Bruschetta with Tomatoes, Blue Cheese, and Pecans

Bruschetta with Tomatoes, Blue Cheese, and Pecans

2 ounces cream cheese, softened

1/2 C. crumbled blue cheese

2 T. coarsely chopped pecans

4 slices bread, crusty, firm-textured, cut about 3/4-inch thick

2 cloves garlic, peeled and halved

2 large Florida tomatos, sliced about 1/8-inch thick

Fresh ground black pepper, to taste

Chopped fresh basil or dried basil, for garnish

In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.  Mix in the pecans. Preheat the broiler.  Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.  Watch it carefully so it doesn’t burn.  Rub one side of each piece of bread with garlic.  Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.  Pepper the tomatoes lightly, then garnish with basil and serve.

Honey Pecan Stuffed Snow Peas

Honey Pecan Stuffed Snow Peas

Honey Pecan Stuffed Snow Peas

 

1 c. pecans, chopped fine

2 T. butter, melted

1/4-1/2 tsp. cayenne pepper

1/4 tsp. salt

1-8 oz. pkg. cream cheese, softened

4 tsp. honey mustard

2 tsp. brown sugar

salt to taste

dash of cayenne pepper to taste

50-75 snow peas

 

You can either roast the pecans in the oven or microwave until lightly golden brown. I use the microwave and use a small baking stone. Put the melted butter with the pecan pieces and sprinkle with the salt and cayenne pepper. In microwave they will need about 2 minutes, in oven at 300° about 5-10 minutes. Blanch the snow peas in boiling water for about 20 seconds. Drain and rinse in cold water and then put in ice water for a couple of minutes to stop cooking process. Lay out on paper towels to dry. Using a small paring knife, snip the end off and remove strings. Use the tip of the knife to slit the pods open. Be careful not to tear the pods. Mix the cream cheese, honey mustard, brown sugar, salt and cayenne together in your electric mixer bowl. Beat until creamy and you have no lumps. Put this mixture in a decorating bag and pipe a small amount in each pea pod. You do now want them full of the cheese mixture because I think it is just too much cream cheese and you want to leave room for the nuts. When you are finishing piping about 10-20 of your peas, sprinkle some of the roasted pecans onto the cheese mixture and give them a little press. You can start lining these up on your serving dish. When you have finished filling all of them and have them on your tray, cover with plastic wrap until serving.

Herbed Chicken Salad Sandwich Spread

Herbed Chicken Salad Sandwich Spread

Herbed Chicken Salad Sandwich Spread

 

1 C. Cooked Chicken, Chopped

½ C. chopped Almonds

1 tsp. Sage, chopped

2 tsp. Parsley, chopped

½ tsp. Lovage (or celery tops), chopped

Mayonnaise

Watercress

Bread of Choice

 

Combine first 5 ingredients. Add just enough mayonnaise to bind, and reach your preferred texture. Spread on one side of bread, garnish with watercress and top with second slice of bread.

Jack O Lantern Pancakes

Jack O Lantern Pancakes

From the Kolbialka Family @  http://kobialkafamily.blogspot.com/2008/10/jack-o-lantern-pancakes.html

  color-filled fun with my World’s Best Pancake recipe.

With a little colored batter in squeeze bottles,

I drew these (I felt very artistic doing this!)


And filled them with orange and green batter.

 and flipped them, of course!

And made these.

  Spooooooooooooky!

 And Yummmmmmy.

 They were scarey, spooky, yummy fun!

Linguini with Clam Sauce

Linguini with Clam Sauce

Linguini with Clam Sauce

 

8 ounces linguini, uncooked

2 to 3 (6-oz.) cans minced clams, undrained

1 (14.5-oz.) can low sodium chicken broth* (or use chicken bouillon)

2 to 3 T. butter* (or 2-3 T. olive oil)

2 cloves pressed garlic (or use garlic powder)

1 cup chopped onion* (or use freeze dried or dried onions)

2 T. flour

1/8 tsp. dried thyme

Dash of Tabasco sauce

1/4 cup fresh parsley, chopped* (or use 1 T. dried parsley)

1 T. lemon juice* (optional in an emergency or used bottled)

Salt and pepper to taste

Grated parmesan cheese* (optional, or use canned parmesan)

 

Prepare pasta according to package directions. Drain. While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (use ALL the chicken broth In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly. Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.

Prickly Situation- Forager’s Soup with Nettles and Ramps

Prickly Situation- Forager’s Soup with Nettles and Ramps

Prickly Situation- Forager’s Soup with Nettles and Ramps

 

8 ounces stinging nettles

2 tablespoons butter

2 young leeks, white and green parts only, thinly sliced

1 bunch ramps

1 (12-ounce) russet potato, peeled and thinly sliced

4 cups mild vegetable or chicken stock

2 cups warm water

Salt and pepper

2 ounces Spanish chorizo, diced

 

Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, 4 minutes. Drain. Use sharp little scissors to clip off the nettles largest stems, discard.  Rinse the ramps well, trim off root end and discard. Thinly slice the bulb end. Roughly chop the green part of the ramps and set aside with the nettles.  In a large soup pot, melt the butter over medium heat. Add the leeks and white part of the ramps and sauté until they are translucent, 5 minutes. Add the nettles, green ramp leaves, potato, stock, and water. Bring to a simmer, cover and cook until the potato is fall-apart tender, 15-20 minutes. Do not overcook or the greens will go drab. Puree the soup, season with salt and pepper. In a small sauté pan, cook the chorizo over medium heat until it has rendered all its fat and is slightly crispy. Drizzle the chorizo and fat over bowls of the soup.

Welsh Rabbit with Tangy Watercress Salad

Welsh Rabbit with Tangy Watercress Salad

Welsh Rabbit with Tangy Watercress Salad

1 15-ounce loaf crusty bread, cut into 8 slices (about 1 inch thick)

1 bunch watercress, tough stems removed

1 teaspoon lemon juice

2 teaspoons extra virgin olive oil

Salt and freshly ground black pepper

3 tablespoons butter

3 tablespoons all-purpose flour

3/4 cup ale

2 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

8 ounces aged cheddar cheese, grated

2 tablespoons minced chives

 

Place the oven rack 3 inches below the broiling element and preheat the broiler. Place the bread slices in one layer on a rimmed baking sheet. Broil until browned, about 3 minutes. Remove the baking sheet from the oven; leave the broiler on.  Toss the watercress with the lemon juice and olive oil and season with salt and pepper; set aside.  In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the ale, whisking constantly, and cook until the mixture is thick and bubbly, 3 minutes. Add the Worcestershire sauce, dry mustard and a handful of the cheese. Cook, always stirring in one direction to prevent the sauce from becoming stringy, until the cheese has melted. Continue to add cheese gradually until all the cheese has been added and the mixture is smooth. Remove from heat and stir in the chives.  Spread the cheese mixture liberally on the untoasted sides of the bread, place under the broiler and cook until the cheese is bubbly and browned in places, about 4 minutes. Place 2 slices of bread on each dinner plate and top with a big mound of watercress. Serve immediately.

Halibut with Sorrel Butter Sauce

Halibut with Sorrel Butter Sauce

Halibut with Sorrel Butter Sauce

 

1/2 cup common sorrel leaves, stems discarded

2-1/2 cups fish fumet or stock

2/3 cup heavy cream, divided

1/4 cup white vermouth or dry white wine

6 tablespoons unsalted butter, room temperature

2 teaspoons lemon juice

Salt and freshly ground black pepper

Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)

1 tablespoon canola oil

 

Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat.  Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

 

1 cup fresh ricotta cheese

1 teaspoon finely grated lemon zest

Kosher salt

Freshly ground black pepper

1 1/4 pounds fresh fava beans, shelled (about 1 cup)

1 tablespoon finely chopped parsley

1 tablespoon finely chopped mint

2 tablespoons extra-virgin olive oil

1 pound thin asparagus

1 tablespoon fresh lemon juice

Fleur de sel, for sprinkling

 

In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper. In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

 

Peach Salsa

 

1 medium peach, halved and pitted

1 medium purple plum, halved and pitted

1 medium apricot, halved and pitted

1 1-inch-thick slice red onion

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

 

Pork Tenderloin

 

1 tablespoon olive oil

2 cloves garlic, minced

¾ teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon salt

¾ teaspoon ground pepper

1 pound pork tenderloin, trimmed

 

To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with ¼ tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice. To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1½ minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes. Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.

Oopsie Bread (Low Carb)

Oopsie Bread (Low Carb)

Oopsie Bread (Low Carb)

 

Nonstick cooking spray

3 large eggs

1/8 teaspoon cream of tartar

3 oz cream cheese, softened

1/8 teaspoon salt

 

Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray it with nonstick spray.  Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff. In a separate bowl, whisk together the yolks, cream cheese and salt, until smooth. Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly. Bake about 30 minutes, until golden-brown. Cool a couple of minutes on the cookie sheet, then gently transfer the oopsie rolls to a wire rack to cool completely. Oopsie rolls are best eaten on the day they are made. They do not store well.

 

 

Calories: 91.3

Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

2 T. EVOO

2 large shallots, thinly sliced

4 cups chicken or vegetable broth

Kosher salt

1 pound fresh shelled English peas (from 3 pounds pea pods)

1/4 cup heavy cream

12 small pea vines, torn

1/4 cup Nettle-Sorrel Pesto

 

Heat the oil in a large soup pot over medium-low heat. When hot, add the shallots, and cook, stirring occasionally, until the shallots are translucent but not browned, about 10 minutes. Add the broth, season with salt, and bring to a simmer. Add the peas and the cream and return to a strong simmer. Cook until the peas are tender but still bright green, 3 to 5 minutes. Carefully transfer the mixture to a blender or food processor, then purée until extremely smooth. Season to taste with additional salt, if necessary. Ladle the soup immediately into bowls and garnish each bowl with a little tangle of pea vines and a dollop of the pesto.

Braised Chicken Thighs with Sauerkraut

Braised Chicken Thighs with Sauerkraut

3 slices bacon, cut crosswise into thin strips

8 chicken thighs (about 2 1/2 pounds in all)

3/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1 onion, chopped

1 carrot, chopped

1 tart apple, such as Granny Smith, peeled, cored, and chopped

3 C. drained and rinsed sauerkraut (about1 1/2 pounds)

1 C. canned low-sodium chicken broth or homemade stock

1 tsp. Dijon mustard

10 juniper berries, lightly crushed

1 bay leaf

 

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.  Season the chicken thighs with 1/2 tsp. of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 T. of the fat. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 tsp. salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.  Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

 

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

 

16-20 dates

8-10 strips of bacon

4 ounces of soft goat cheese

 

Pre-heat the oven to 400 degrees. With a paring knife, make a small cut in each date without slicing the entire thing all the way through (you just want to leave enough room to add goat cheese to the inside). If there are pits, remove them. Use a small spoon to fill each date with goat cheese. Cut each piece of bacon in half (width-wise) and wrap each stuffed date with half a piece of bacon. Bake for 20-30 minutes or until the bacon is cooked all the way through and starting to get crispy around the edges. Serve hot and enjoy!