Roasted Salmon and Tomatoes

Roasted Salmon and Tomatoes

 

1 1/4 lb. Salmon Fillet, about 1” thick

Nonstick Cooking Spray

1/4 tsp. Salt

6 Roma Tomatoes, seeded and chopped

1 T. Worcestershire Sauce for Chicken

1/4 tsp. Pepper

1 T. Dijon Mustard

1 T. fresh Marjoram or Oregano

 

Preheat oven to 450.  Coat 13×9 baking pan with nonstick cooking spray.  Rinse fish and pat dry.  Cut fish into 4 serving size portions.  Sprinkle with half the salt.  Place skin side up in baking dish, tucking under any thin edges to make fish uniform thickness.  Arrange tomatoes around salmon.  Sprinkle with Worcestershire sauce, pepper and remaining salt.  Bake uncovered for 12 to 16 minutes, or until fish begins to flake with tested with a fork.  Remove skin from fish and discard.  Stir mustard and herbs into tomatoes.  Serve tomato over fish.

Whole Foods Salmon Chowder

Whole Foods Salmon Chowder

 

 

3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)

1 large yellow onion, diced

1/2 cup diced celery

2 large Russet potatoes, peeled and diced

2 carrots, peeled and diced

2 cups chicken or vegetable stock

1/2 cup whole milk

1/2 cup half-and-half

1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes

1/4 cup chopped fresh parsley

1/2 to 1 teaspoon dried dill

Sea salt and freshly ground pepper to taste

1 tablespoon minced fresh chives for garnish

Oyster crackers for garnish (optional and contain gluten)

 

Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.  Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

Maple-Glazed Salmon with Pineapple

Maple-Glazed Salmon with Pineapple

 

1/2 cup maple syrup

2 tablespoons Dijon mustard

4 6-ounce salmon fillets

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 fresh pineapple

1 jalapeño, seeded and finely chopped

2 cups cooked white rice

 

Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. Tip: Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream.

Stinging Nettle Soup with Quail Eggs

Stinging Nettle Soup with Quail Eggs

Stinging Nettle Soup with Quail Eggs

 

1/2 lb. fresh young stinging nettles washed well

4 C. homemade chicken broth

1 T. all purpose flour

1 T. unsalted butter

Pinch toasted, ground fennel seed

Pinch toasted, ground aniseed

Kosher salt to taste

Fresh ground black pepper for finishing

12 hardboiled quail eggs or chopped hard-boiled eggs

Fresh chopped dill or mint for serving

Creme fraiche for serving, optional

 

Bring a pot of lightly salted water to a boil, then blanch the nettles for a second or two until just wilted, then remove to an ice bath and chill. Remove the nettles and chop finely. in a 2 qt saucepan, melt the butter and stir in the flour. Whisk in the chicken stock and simmer for a few minutes until lightly thickened, then add the aniseed, fennel, and salt to taste. Finally add the nettles and heat through, double check the seasoning and adjust as needed, then divide 1 C. portions between heated soup bowls or C., garnish each with 3 quail eggs, fresh cracked pepper, creme fraiche if using and the dill, then serve immediately.

 

Notes: With a recipe with so few ingredients, it’s important to use a strong, high quality chicken or poultry stock, or any stock you want to substitute.   If you really want to drive home the nettle, try pureeing half of the leaves with the soup and chopping the other half to add, you’ll get more of a pronounced nettle flavor.

Melting Potatoes

Melting Potatoes

Melting Potatoes

3 lb. New Potatoes/Yukon Gold Potatoes any small potato

1 1/4 C. chicken broth

6 T. Butter

2 cloves garlic peeled and lightly crushed

1 T. Thyme

1 tsp. Kosher Salt

1/2 tsp. Pepper

 

Place oven rack in upper middle position and preheat to 500°. Peel the potatoes. Square off the ends of the potatoes then slice them in 3/4″-1″ disks. Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power. Stir the thyme, salt and pepper into the melted butter. Toss the potato disks in the butter mixture. Place the potatoes in single layer in a 13×9″ metal baking pan. Roast for 15 minutes. Remove from the oven, use a spatula to flip over the potato disks. Roast for another 15 minutes. Remove from the oven and flip the potatoes again. Pour the chicken broth over the potatoes and sprinkle the garlic on top. Roast for another 15-20 minutes, until the potatoes are tender. Baste with the sauce and serve.

Impossibly Easy Salmon Pie

Impossibly Easy Salmon Pie

 

1 can (7-1/2 ounces) salmon packed in water, drained and deboned

1/2 cup grated Parmesan cheese

1/4 cup sliced green onions

1 jar (2 ounces) chopped pimientos, drained

1/2 cup low-fat (1%) cottage cheese

1 tablespoon lemon juice

1-1/2 cups low-fat (1%) milk

3/4 cup reduced-fat baking and pancake mix

2 whole eggs

2 egg whites or 1/4 cup cholesterol-free egg substitute

1/4 teaspoon salt

1/4 teaspoon dried dill weed

1/4 teaspoon paprika (optional)

 

Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.

Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash

1 butternut squash, halved lengthwise, peeled, and seeded

2 T. olive oil

½ C. butter

8-10 sage leaves

4 cloves garlic, minced

½ tsp. ground sage

¼ C. parmesan cheese, shredded or shaved

1 tsp. red pepper flakes

Kosher salt and black pepper

 

Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.

Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 tsp. salt and 1 tsp. black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ C. butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.

 

Ground Beef Layered Casserole

Ground Beef Layered Casserole

 

3 potatoes, peeled and sliced

3 carrots, peeled and sliced

1/2 cup uncooked rice

1 onion, sliced

1 pound ground beef or turkey

1 quart canned tomatoes

Salt and pepper to taste

1 T. brown sugar

 

Layer the ingredients as listed, ending with salt and pepper. If desired, sprinkle with brown sugar.  Bake at 300 degrees for 3 hours.

British Sage & Fennel Sausage Rolls

British Sage & Fennel Sausage Rolls

British Sage & Fennel Sausage Rolls

1 1/2 lb. ground pork (85% meat, 15% fat) (680g)

2 tsp. fennel seeds, lightly crushed

1 tsp. freshly grated nutmeg

1 tsp. ground sage

1 tsp. dried thyme leaves

1 tsp. freshly ground black pepper

1/2 tsp. salt

For the Pastry

1.3 lb rough puff pastry or puff pastry (600g)

1 large egg, beaten

 

Place the ground pork in a large mixing bowl and add the spices.  Mix with a fork until well combined.  Don’t mix any longer than necessary, or the meat mixture will get tough. Cut two large pieces of plastic wrap and lay them flat on the counter.  Divide the meat mixture between the two pieces, then shape them into logs.  Make sure each log is well wrapped in the plastic wrap. Chill the logs in the fridge while you get the pastry ready. Preheat the oven to 400 F.  Line an 11 by 17-inch rimmed cookie sheet with parchment paper.  Crack the egg into a small bowl and beat a fork until well blended. Roll out the pastry on a lightly floured surface until it’s just a bit longer than the meat logs (roughly 10×18 inches).  Cut the rectangle in half lengthwise. Unwrap the meat logs, then lay them on top of the pastry rectangles. Brush one long side of the pastry rectangle with beaten egg, then roll the pastry tightly over the sausage so the pastry overlaps.  Pinch the seam closed, then place the roll seam side down. Place both logs on a small parchment-lined cookie sheet and brush them all over with beaten egg.  Chill in the freezer for 10 minutes or in the fridge for 30 minutes to harden the pastry.  This is an important step; don’t skip it. Slice the roll into about 12 pieces and place the sausage rolls about an inch apart on the prepared cookie sheet. Bake at 400 F for 35-40 minutes, until the pastry is well browned and the meat is cooked.  Test the meat’s temperature by stacking two or three sausage rolls and sticking a meat thermometer through the center of the rolls.  The temperature should be 160 F. Immediately transfer the sausage rolls to a wire rack to cool a little.  Serve warm with HP sauce or English mustard.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

1 butternut squash

1/2 C. (125ml) vegetable broth

1 C. (250ml) heavy cream

5 garlic cloves (or to taste), minced

1 C. Italian 4 cheese mix

1 C. freshly chopped spinach

Fresh thyme, to taste

Kosher salt and fresh cracked pepper

Red chili pepper flakes (optional)

 

Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper. In a large bowl, combine minced garlic, heavy cream with 1/2 C. vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

Jerk-Spiced Shrimp with Wilted Spinach

Jerk-Spiced Shrimp with Wilted Spinach

 

12 oz. peeled, deveined medium Shrimp

1 ½ tsp. Jerk Seasoning

2 T. EVOO

1 ½ tsp. minced Garlic

8 C. torn cleaned fresh Spinach

 

Toss together shrimp and jerk seasoning. In large skillet heat 1 T. oil over medium heat. Add garlic and cook and stir for 15-30 seconds. Add half spinach and cook and stir a minute, until spinach wilts. Remove from skillet and repeat with remaining spinach. Add remaining oil to skillet. Add shrimp and cook for 2-3 minutes until shrimp are opaque. Serve shrimp over wilted spinach.

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

grapes

olive oil

kosher salt

fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces

olive oil

fresh ricotta, preferably homemade

 

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain intact. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Vegetarian Thai Red Curry Soup

Vegetarian Thai Red Curry Soup

 

2 T. vegetable oil

1 large red bell pepper, chopped

6 ounces portobella caps, chopped

8 ounces seitan, chopped

2 T. vegan red curry paste

1 heaping C. peeled and diced russet potatoes

4 ounces green beans

3 C. unsweetened coconut milk

3 C. vegetable broth

1 T. tamari

Salt and pepper, to taste

Heaping 1/4 C. fresh basil, chopped

Sriracha sauce, optional condiment

 

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.

Mini Tomato Tarts

Mini Tomato Tarts

Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

 

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

 

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can use the back of an empty can.  Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked.  This is a crucial step.

Sweet Broiled Salmon

Sweet Broiled Salmon

 

2 T. Honey

2 T. Soy Sauce

2 tsp. Ginger, peeled and minced

1 T. Rice Vinegar or Cider Vinegar

4 Salmon Fillets, skinned, washed and patted dry

Toasted Sesame Seeds

 

Turn on oven broiler. Place the honey, soy sauce, ginger and vinegar in a bowl and whisk to combine. Place salmon fillets in a zip lock bag and pour in the marinade. Marinade for 15 minutes. Place on a foil lined cookie sheet and broil 4-6 inches from the heat for 7-9 minutes. Sprinkle with toasted sesame seeds and serve.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled

1 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

1/2 C. (115 grams) unsalted butter, softened

1/2 C. (100 grams) granulated sugar

1/4 C. (50 grams) brown sugar

1 egg yolk room temperature

1 tsp. pure vanilla extract

1/4 C. (60 grams) pumpkin puree

For the cinnamon sugar coating:

2 T. (25 grams) granulated sugar

1 tsp. ground cinnamon

 

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Earl Grey Smoked Duck Breast

Earl Grey Smoked Duck Breast

 

 

2 duck breasts

salt

4 tbsp earl grey tea leaves

4 tbsp long grain rice

4 tbsp brown sugar

star anise (optional)

 

Score the fat on the duck breasts and rub it with salt – this will help the fat get crispy later. I find the thickness of fat on a duck breast a bit much if it hasn’t had a chance to get crispy. Next, line the bottom of a wok with 2 layers of tin foil. Mix together the tea leaves, rice, brown sugar, and star anise and add to the wok. This amount should do 1-2 breasts (or possibly 3); if you’re making more, just increase each ingredient in the smoke mixture in an even ratio. Place the duck in a bamboo steamer or on a trivet in the wok & tightly cover with foil. I put a layer of foil over the duck before covering it with the steamer lid to ensure it was almost air-tight. The foil at the bottom should also be tight around the base of the steamer. Over medium to medium-low heat smoke the duck for 12 minutes – this basically just means turn the heat on; as soon as the wok heats up the dry mixture will start smoking. Next, remove the wok from the heat and let it sit 5 minutes still covered, then place the duck fat-side down in a fry pan over medium heat for 5 minutes to crisp up the fat. When that is done, remove the duck breasts and set aside to rest for 5 minutes.

Cheese and Bacon Swirls

Cheese and Bacon Swirls

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

 

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Chayote and Roasted Poblano Soup

Chayote and Roasted Poblano Soup

2 chayotes

4 C. chicken broth

1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)

1/2 onion

Fresh cilantro (optional)

Salt and pepper

Oregano

Parsley flakes

Cream, green onions and queso fresco for garnish

 

Clean chayotes and boil them in chicken broth until tender. Blend chayotes, poblano pepper, onion and cilantro with about 1 C. of the chicken broth until smooth. Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover. Simmer for 15 minutes or until the soup thickens. Stir constantly. Serve and garnish with cream, green onions and queso fresco.

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Curried Chicken Soup

Curried Chicken Soup

 

 

2 T. butter

1 bunch scallions, white and green portions thinly sliced separately

1 red bell pepper, finely chopped

2 tsp. curry powder

One 32-ounce container (4 C.) chicken broth

1 head cauliflower, cut into florets

 1 large baking potato (12 to 14 ounces), peeled and cut into small cubes

1 rotisserie chicken, skin discarded and meat shredded

One 15-ounce can chickpeas, rinsed

Salt and pepper

3/4 C. plain whole milk yogurt

 

In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes. Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

2 (15 count) pkgs frozen phyllo C. (30 total)

1 lb. regular-cut bacon cut in half cross-wise

¾ C. brown sugar

½ C. maple syrup

 

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo C. onto the baking sheet and set aside briefly. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits. Scoop a ½ tsp. of brown sugar into each phyllo C. and add a small squirt of maple syrup on top. Fill past the brim of the phyllo C. with bacon, mounding it into the C.. Sprinkle with the remaining brown sugar. Bake for approx. 12-15 minutes or until the phyllo C. and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

Grilled Ham on Rye Special

Grilled Ham on Rye Special

 

1/4 C. Thousand Island salad dressing

1 tsp. prepared mustard

1 C. pre-shredded coleslaw mix

1 T. margarine or butter

8 slices rye bread

4 ounces thinly sliced fully cooked ham

4 ounces thinly sliced Swiss cheese

 

In a small bowl stir together salad dressing and mustard. Stir in coleslaw mix; mix well. Spread a thin layer of margarine or butter on one side of each piece of bread; turn bread over. Top half of the bread slices with half of the ham. Spoon coleslaw mixture on evenly and top with sliced cheese and remaining ham. Finish by topping with remaining bread slices, margarine side up. Heat a large skillet or griddle. Cook sandwiches over medium low heat for 2 to 3 minutes or until golden; turn sandwiches over. Cook 2 to 3 minutes more or until golden and cheese starts to melt.

Crispy Brussels Sprouts with Dijon Aioli

Crispy Brussels Sprouts with Dijon Aioli

Crispy Brussels Sprouts with Dijon Aioli

1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger

1–2 T. olive oil

1/4 tsp. garlic powder, optional

salt and pepper to taste

 

1/4 C. mayo, I use avocado oil mayo

2 T. olive oil

1 & 1/2 T. dijon

1 tsp. minced garlic

salt and pepper to taste

1/2 tsp. fresh chopped or dried parsley

 

Preheat the oven to 400 degrees F. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them halfway.  Dip the brussels sprouts in the dipping sauce and enjoy!

 

Aioli: Combine all the aioli ingredients besides the parsley. Mix and chill until the brussels sprouts are ready. Serve aioli in a small dipping bowl and top with fresh or dried parsley.

Zingy Zucchini Mini Pies

Zingy Zucchini Mini Pies

 

Butter

¼ C. chopped Onion

1 medium Zucchini, shredded

½ T. Olive Oil

2 C. Bisquick

1/3 C. Water

2 Eggs

½ C. Milk

¼ C. finely shredded Swiss Cheese

Salt and Pepper

 

Grease a muffin tin with butter. Preheat oven to 350. Sauté onions and zucchini over medium low heat for 5-6 minutes. Measure Bisquick in large bowl and add water. Make dough and knead for 30 seconds. Divide into 12 pieces. Roll into balls, then place a ball into a muffin C. and press down to cover the bottom and push up the sides. Bake 4 minutes, remove from oven, and carefully tamp down dough with spoon. Crack eggs into a large bowl and beat them. Add milk, zucchini, onion, cheese salt and pepper and stir. Fill muffin C. with this mixture. Bake 30 minutes. Cool at least 10 minutes before removing from baking pan.

Oven-Fried Pork Chops

Oven-Fried Pork Chops

4 pork chops, trimmed

2 T. butter, melted

1 egg, beaten

2 T. milk

1/4 tsp. black pepper

1 C. herb-seasoned dry bread stuffing mix

Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Lemon Lime Layer Cake

Lemon Lime Layer Cake

Lemon Lime Layer Cake

1 C. unsalted butter, room temperature, plus more for pans (2 sticks=1 C.)

2 1/2 C. all-purpose flour spooned and leveled, plus more for pans

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 T. lemon zest

1 1/2 C. sugar

2 large eggs plus 3 large egg yolks

1/4 C. fresh lemon juice

1 C. low-fat buttermilk

Lime Buttercream

7-8 C. confectioners’ sugar

2 limes juiced

6 T. lime zest

1 C. butter softened to room temperature

8-10 T. milk

 

Preheat oven to 350 degrees. Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 C. sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.  While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!

Lemon-Grass Chicken over Noodles

Lemon-Grass Chicken over Noodles

 

2 T. sugar

3 T. water

1/3 C. chicken broth

3 T. fish sauce or oyster sauce

1 tsp. cornstarch

2 T. cooking oil

2 T. finely chopped fresh lemongrass or 1 tsp. finely shredded lemon peel

3 cloves garlic, minced

1 large onion, halved lengthwise and thinly sliced

1 medium carrot, thinly bias sliced

2 C. broccoli flowerets

1 medium red or green sweet pepper, cut into 1-inch squares

2 fresh red chile peppers, seeded and cut into thin strips (see Note below)

12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips

3 C. hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine

Snipped fresh cilantro or flat-leaf parsley (optional)

Lemon twists (optional)

 

For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water, stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside. Add 2 T. cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists. Makes 4 servings.

Parmesan Cream Sauce

Parmesan Cream Sauce

Parmesan Cream Sauce

1/4 C. unsalted butter

2 T. all-purpose flour

1/2 C. heavy cream

1/4 C. whole milk

1/4 C. finely grated Parmesan cheese

1 ounce cream cheese, at room temperature

salt and pepper to taste

Melt butter in a large skillet over medium heat. Whisk in the flour and cook until lightly browned, about 1 minute. Gradually whisk in the cream, milk, Parmesan, and cream cheese until slightly thickened, about 2 minutes. If the mixture is too thick, add more heavy cream as needed.

Season with salt and pepper to taste. Serve over steaks or steamed veggies.

Smoked Turkey and Tortellini Salad

Smoked Turkey and Tortellini Salad

 

1 9-ounce package refrigerated cheese-filled tortellini or 1, 7- to 8-ounce package dried cheese-filled tortellini

1 C. chopped, cooked smoked turkey, ham, or chicken

8 cherry tomatoes, quartered

1/2 C. coarsely chopped green sweet pepper

1/4 C. sliced pitted ripe olives (optional)

1/4 C. bottled Italian vinaigrette or balsamic vinaigrette salad dressing

Black pepper

 

Cook tortellini according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine tortellini, turkey, tomatoes, sweet pepper, and, if desired, olives. Drizzle salad dressing over mixture; toss to coat. Season to taste with pepper. Serve immediately.

Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon and Tomatoes

 

1 1/2 pounds salmon steaks, about 3/4 inch thick

2 T. all-purpose flour

2 T. olive oil

1/2 tsp. kosher salt

Freshly ground black pepper

2 14 1/2-ounce cans diced tomatoes

2 garlic cloves, minced

2 T. chopped fresh basil

 

Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Remove the fish to a platter and cover loosely with foil to keep warm. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.

Grilled Cheese with Caramelized Onions and Fig Confit

Grilled Cheese with Caramelized Onions and Fig Confit

 

2 large sweet yellow onions, sliced

Kosher or sea salt

3 tsp. olive oil

1 ½ C. of figs, diced

½ to 1 tsp. of fresh rosemary, finely minced

1/3 C. grated Gouda cheese

1/3 C. grated Fontina cheese

2 T. finely grated Parmesan cheese

4 slices sourdough bread

2 T. butter at room temperature

 

Heat the oil over medium high until it shimmers. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium low and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes). In the meantime, mix together the grated Gouda and Fontina cheeses in a small bowl. Wash the figs, slice off their stem ends, and cut them into ¼ inch pieces (see the top photo). When the onions are completely caramelized, turn the heat back up to medium and stir in the figs and the rosemary (to taste). When the figs just begin to break apart, after about 2 minutes, remove the pan from the heat and scrape the mixture into a bowl. To make the sandwiches, divide the Gouda and Fontina cheese mixture between two slices of the bread, spreading evenly. Then, spread a quarter C. of the onion fig confit onto each of the remaining slices of bread and top them off with a T. of Parmesan each. Create the sandwiches by topping each cheesy slices of bread with a fig onion confit slice. Heat 1 T. of butter over medium heat in a skillet. When the foam subsides, place the sandwiches, cheese side down, into the skillet. Press the sandwiches into the pan with the back of a spatula and cook, without flipping over, until the bread is evenly browned (about 3 minutes). Place the sandwiches onto a plate. Melt more butter in the pan (about ½ T.). When the foam subsides, place the sandwiches back in the pan, browned side up, and cook about 3 more minutes, or until the bread is evenly browned and the cheese is completely melted. Remove the sandwiches from the pan, slice them in half, and serve immediately.

Caliente Pot Roast

Caliente Pot Roast

 

1 16- or 17-ounce package refrigerated cooked beef pot roast with juices

1-1/2 C. purchased sliced fresh mushrooms

1 8-ounce bottle picante sauce

1 14-1/2-ounce can reduced-sodium chicken broth

1 C. quick-cooking couscous

2 T. snipped fresh cilantro

Dairy sour cream (optional)

Chopped fresh tomato (optional)

Sliced avocado (optional)

Cilantro sprigs (optional)

 

Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro. Spoon pot roast mixture atop hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs.

Mozzarella Stuffed Garlic Knots

Mozzarella Stuffed Garlic Knots

Mozzarella Stuffed Garlic Knots

2 T. all-purpose flour, for dusting

1 lb. prepared pizza dough

1 lb. mozzarella, shredded

4 T. salted butter

5 cloves garlic, minced

2 T. fresh parsley, finely chopped

2 T. Romano cheese, grated

Salt, to taste

 

Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough into a rectangular shape. Cut into 6 to 8 equal portions. Roll out and stretch each piece into a longer portion. Sprinkle some mozzarella cheese throughout the center length of each piece. Close and pinch the edges together to form a log-shaped dough. Repeat the process for each portion. Carefully tie each portion into a knot. Place on a parchment-lined baking sheet and bake for 15 to 20 minutes or until golden brown. Meanwhile, in a saucepan on medium heat, combine butter, garlic, and parsley until fragrant. Taste and add salt, if needed. Remove from heat. Once the knots are done, toss in garlic butter, sprinkle with Romano cheese, and serve immediately.