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.

Thyme Pork Chops and Roasted Cauliflower

Thyme Pork Chops and Roasted Cauliflower

 

2 pork, rib chops, cut 3/4-inch thick

2 tsp. thyme, fresh

1/8 tsp. salt

1/8 tsp. pepper, black ground

Cooking spray

3 C. cauliflower

1 small onion

1 T. oil, olive

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 tsp. salt, and 1/8 tsp. pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set aside. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet. Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring vegetables often. Serve chops and vegetables on 2 plates

 

Cabbage Hash Browns

Cabbage Hash Browns

Cabbage Hash Browns

2 large eggs

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

2 c. shredded cabbage

1/4 small yellow onion, thinly sliced

1 T. vegetable oil

 

In a large bowl, whisk together eggs, garlic powder, and salt. Season with black pepper. Add cabbage and onion to egg mixture and toss to combine. In a large skillet over medium-high heat, heat oil. Divide mixture into 4 patties in the pan and press with spatula to flatten. Cook until golden and tender, about 3 minutes per side.

Smoked Salmon in Cucumber Cups

Smoked Salmon in Cucumber Cups

 

2 medium cucumbers, about 1 inch diameter

6 ounces smoked salmon

1/2 C. sour cream

1/3 C. chopped fresh cilantro leaves

1 T. lime zest

2 tsp. fresh lime juice

Salt

Cayenne pepper

 

Peel cucumber; cut into 3/4-inch slices; using tiny spoon or scoop, form cucumber C. by scooping out seeds, leaving some flesh in base of cups; set aside. In medium-size bowl, flake smoked salmon, discarding skin and any bone; blend in sour cream, cilantro, lime zest, lime juice, salt, and cayenne pepper to taste. Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper; garnish with additional lime peel strips, if desired.

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

 

2 T. butter

1 T. salad oil such as canola

2 cloves garlic, finely minced

2/3 C. dark brown sugar, packed

1/3 C. aged balsamic vinegar (*aged will be sweeter)

2 T. Worcestershire sauce

1 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/2 tsp. sriracha sauce

1/8 tsp. cajun seasoning

1/8 tsp. cayenne

two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

 

In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.

Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely. Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks. For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 – 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So, watch carefully). Let rest at least 5 minutes before cutting to let the juices settle. Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!  If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!

Smoked Salmon Pasta

Smoked Salmon Pasta

 

1/2 pound pasta, either penne or a strip variety such as linguine.

1/4 to 1/3 pound thinly sliced smoked salmon, shredded

1/2 a shallot, thinly sliced

2 T. unsalted butter

A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a T.)

1/2 C. whipping cream (unwhipped)

Salt & pepper to taste

1 T. minced parsley

Optional: several leaves finely shredded radicchio (arugola) — stir them in with the salmon

 

Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.

Creamy Mushroom Beef Chuck Roast

Creamy Mushroom Beef Chuck Roast

Creamy Mushroom Beef Chuck Roast

5 lb. chuck roast

1 T. olive oil

1 454 g package of white or cremini mushrooms

1 large yellow onion, chopped

one 1 oz. package dry onion soup mix

2 10.75 oz can of cream of mushroom soup

1 1/4 C. water

 

Pre-heat your oven to 400 °F.  Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.  Place the mushrooms and onion around the chuck roast. Whisk together the soups and the water until as smooth as possible (it usually is chunky a bit, that’s ok!) Pour over the roast. Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F. Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

 

Slow Cooker Instructions

 

Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.  Place the mushrooms and onion around the chuck roast. Whisk together the  soups and the water until as smooth as possible ( it usually is chunky a bit, that’s ok!) Pour over the roast and place the lid on the slow cooker. Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Beef Loin with Tarragon Sauce

Beef Loin with Tarragon Sauce

2 Beef Top Loin Steak, cut 1” thick

1 C. Plain Yogurt

¼ C. Mayonnaise

¼ C. thinly sliced Scallions

¼ C. Apple Juice or Cider

1 T. snipped Fresh Parsley

1 ½ tsp. snipped fresh Tarragon

Salt and Pepper

 

Preheat Broiler. Cut steaks into 4 serving-size portions. Sprinkle with salt and pepper and place steaks on unheated rack of a broiler pan. Broil 3-4 inches from heat for 12-14 minutes for medium rare, turning once halfway through broiling. Meanwhile, for sauce, in a small bowl stir together yogurt, mayo, scallions, apple juice, parsley, tarragon and salt and pepper. Serve sauce with steak.

Cheesy Steak Bake

Cheesy Steak Bake

Cheesy Steak Bake

1 lb. steak tips

1 C. sharp cheddar cheese, grated

1 C. fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 T. herbs de Provence

kosher salt and freshly ground pepper, to taste

Preheat oven to 375º F. If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.) In a large pan or skillet over high heat sear steak tips until browned on all sides. Transfer steak to a plate or bowl and drain off fat, leaving 1 T. in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown. Add minced garlic and cook for another 1-2 minutes, or until fragrant. Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence. Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through. Remove from oven and serve hot.

Italian Wedding Salad

Italian Wedding Salad

 

6 ounces orzo pasta

chicken broth or water

32 frozen meatballs, thawed

1/2 C. Italian dressing

1 (6 ounce) jar marinated artichoke hearts, drained & chopped

1 (6 ounce) package baby spinach leaves

1/4 C. chopped walnuts, toasted

salt and pepper

grated parmesan cheese (to garnish)

 

Cook the orzo in the chicken broth or water as directed on package. Drain well. In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through. Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spinach is wilted. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

 

3/4 C. butter room temperature

2/3 C. granulated sugar

2/3 C. brown sugar

1 tsp. pure vanilla extract

1/2 C. 100% pumpkin puree

2 large eggs

2 1/4 C. AP flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

 

4 T. unsalted butter room temperature

6 oz. cream cheese room temperature

2 1/2 – 3 C. powdered sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

 

Preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper or silicon baking mat, set aside. This would also be a great time to brown the butter and place it in the fridge! See first step in frosting below.  In the bowl or a standing mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Add pumpkin and eggs and mix on medium speed until combined.  In a separate bowl, whisk together flour, baking soda and pumpkin pie spice. Gradually add to wet ingredients, mixing on low speed until fully incorporated.  Drop heaping T. of dough onto prepared baking sheets. Bake for 10 – 12 minutes, until the edges are set and the top springs back when touched. Transfer to cooling rack to cool completely.

 

Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You’ll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid. Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled cookies and enjoy!

Bow Tie Pasta with Sausage and Sweet Peppers

Bow Tie Pasta with Sausage and Sweet Peppers

 

1 pound Italian sausage, cut into 1/2 inch pieces

2 green bell peppers, chopped

8 ounces farfalle pasta

1/2 C. beef broth

1/4 tsp. ground black pepper

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil. Toss pasta with sausage sauce and serve.

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

 

3/4 C. ketchup

3/4 C. brown sugar

1 T. BBQ sauce (I used Sweet Baby Rays)

1/4 C. honey

1 tsp. cider vinegar

1 and 1/2 tsp. Worcestershire sauce

1/2 tsp. onion powder

dash black pepper

 

large all-beef or Polish hot dogs (Costco has the best!)

large buns (The ones at Costco fit perfectly)

butter

white onions

sauerkraut

pickles

banana peppers

 

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat. Let cool completely. I like it to be room temperature, but you can chill it if you want. When you are ready to cook the hot dogs, set your grill to medium heat. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W’s all the way down the dog. See photos. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don’t forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It’s because they’re so happy that you get to eat them. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don’t overdo it or the bun will turn stale. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

 

2 T. vegetable oil

1 medium onion, chopped

1 large clove of garlic, minced

1 T. curry

1 T. tomato paste

15 oz can of chick peas drained, reserving 3 T. liquid

1/2 T. lemon juice

1/2 tsp. salt

 Fresh black pepper

Crushed red pepper, optional to taste

1 T. margarine

 

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

 

Monte Cristo Sandwich

Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

1 egg

1 3/4 C. plus 2 T. water

1 3/4 C. all-purpose flour

1/4 tsp. salt

1 tsp. baking powder

8 slices egg bread (challah works well), sliced 1/2-inch thick

8 thin slices ham

8 thin slices turkey

8 thin slices Swiss cheese

3 C. canola oil

Confectioners’ sugar

Blackberry preserves

 

Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

Curried Chicken with Noodles

Curried Chicken with Noodles

 

4 boneless , skinless chicken breast halves cut in thin slices.

1 medium onion, chopped

3/4 C. roasted, unsalted peanuts, divided

2 cloves garlic

1 piece (about 1-inch) ginger, peeled

2 tsp. vegetable oil

2 T. curry powder

1 C. coconut milk

1 1/2 C. chicken broth

2 tsp. lemon zest

1 cinnamon stick

1/2 pound fettuccini pasta

1/2 tsp. salt

1/2 C. chopped scallions

1/4 C. grated coconut, toasted

 

In bowl of food processor, place onion, 1/4 C. of the peanuts, garlic and ginger; pulse until paste is formed. In a large nonstick frypan over medium heat, place vegetable oil. Add onion paste and cook 1 minute. stirring. Stir in curry powder; cook 1 minute. Whisk in coconut milk, chicken broth, lemon zest and cinnamon stick. Simmer over medium heat for 10 minutes. Remove cinnamon and stir in sliced chicken; simmer 7 minutes. While chicken is cooking, bring a large pot of salted water to a boil over medium high heat. Add fettuccini and cook for about 4 minutes; drain. Place pasta in serving bowl; add chicken, sauce and salt; toss. Sprinkle with remaining 1/2 C. chopped peanuts and coconut. Makes 4 servings.

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

1 roll puff pastry

15 ounces ricotta cheese

2 eggs

3 ounces parmesan cheese

1 pinch nutmeg

1 pinch salt

2 T. olive oil

1 T. oregano

1/2 C. mozzarella cheese, shredded

4 large multi-colored carrots

2 zucchini

 

Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll. Spread the cheese mixture on top of the tart base. Take one slice of a vegetable and roll it up very tightly – this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes

Pluot Tart

Pluot Tart

 

 

9-inch square puff pastry (half of a 17.3-oz. package)

2 T. apricot jam

1 pound (2 or 3) pluots, rinsed and cut into thin wedges (try “flavor grenade” in late august-September)

1 egg, lightly beaten

2 T. turbinado sugar

 

Lay puff pastry on a lightly floured surface. Cut square in half to make two rectangles; save one for another use. With a floured rolling pin, roll out one rectangle to 7 by 14 inches. Transfer to a buttered 12- by 15-inch baking sheet. Brush all but a 1-inch border of dough with the apricot jam. Lay two rows of overlapping pluot wedges over jam. Brush edges of dough with egg and fold, pinching corners to seal. Brush edges of tart with egg. Sprinkle fruit with sugar. Bake in a 375° oven until pastry is browned and pluots are tender when pierced, 35 to 40 minutes. Let cool.

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

3/4 c. warm water

1 tsp. active dry yeast

1 tsp. honey

1 1/2 c. whole wheat flour

1/2 c. all-purpose flour

1 1/2 tsp. salt

1 T. olive oil

 

1 c. fresh basil leaves, finely chopped

6 cloves garlic, minced

2 T. pine nuts, finely chopped

1/4 c. freshly grated parmesan cheese

zest of 1/2 a lemon

juice of 1/2 a lemon

1/4 tsp. salt

1/4 tsp. pepper

4 T. olive oil, divided

1/2 lb. baby heirloom tomatoes, thinly sliced

2 balls (8 oz.) burrata cheese

extra grated parm

extra chopped fresh basil for garnish

 

Preheat oven to 450℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add both flours, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside. Make the garlic oil. Heat 3 T. of olive oil over medium heat and add half of the chopped garlic. Sauté, swirling the pan around frequently, for 2 minutes or until fragrant. Remove from heat and set aside. Make the pesto. Combine basil, the remaining half of the chopped garlic, the pine nuts, parmesan, lemon juice and zest, salt, pepper, and remaining T. of olive oil in a small bowl. Stir to combine. Lightly flour the countertop. Turn the dough out onto the countertop and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it’s about a 1/4-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn’t necessary. Put the dough onto a parchment lined baking sheet (I also rubbed the parchment with a little olive oil). Brush with about half of the garlic oil. Next, tear the balls of burrata into pieces onto the pizza dough. Then, lay the tomatoes on top. Next, sprinkle on the pesto. Top it with a little extra grated parm. Bake for 20-25 minutes or until golden around the edges and the cheese starts to get bubbly and golden too. Mine was perfect at 24 minutes. Let cool for several minutes before slicing. Top with extra chopped fresh basil and enjoy!

Agua Fresca Parade

Agua Fresca Parade

Melon Agua Fresca

 

5 C. cubed peeled, seeded melon (from about 3 lb. melon; see notes)

1/2 to 3/4 C. sugar

1/3 to 1/2 C. lime juice

 

In a blender, whirl melon, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

 

 

 

Strawberry Agua Fresca

 

4 C. water

1/3 C. sugar

6 C. hulled strawberries

1/4 C. fresh lime juice (about 2 limes)

 

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

 

 

 

Strawberry-Mint Agua Fresca

 

4 C. quartered fresh strawberries (about 2 pints)

6 C. cold water, divided

1/4 C. sugar

2 T. chopped fresh mint

4 tsp. fresh lime juice

 

Combine strawberries, 2 C. water, sugar, and mint in a blender; process 2 minutes or until smooth. Strain mixture through a sieve into a pitcher; discard solids. Add remaining 4 C. water and juice; refrigerate. Serve over ice.

 

 

 

Papaya Agua Fresca

 

5 C. cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)

1/2 to 3/4 C. sugar

1/3 to 1/2 C. lime juice

 

In a blender, whirl papaya, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

 

 

 

Berry-Melon Agua Fresca

 

2 C. peeled honeydew melon chunks (see notes)

1 C. sliced fresh strawberries

1 C. fresh raspberries

About 1/3 C. sugar

About 1/3 C. fresh lime juice

 

In a blender, combine fruit and 2 C. cold water. Whirl until puréed and add sugar and lime juice to taste. Pour mixture through a strainer into a serving pitcher. Serve cold.

 

 

 

 

Orange-Mango Agua Fresca

 

3 pounds firm-ripe mangoes

4 C. orange juice

1/2 C. lightly packed fresh mint leaves, rinsed and drained

About 1/4 C. lemon juice

Ice cubes

Mint sprigs

 

Cut and discard pits and peel from mangoes. Cut fruit into chunks. In a blender or food processor, in batches, whirl the mangoes, orange juice, mint leaves, and 5 C. water until smoothly puréed; pour into a pitcher. Stir in 1/4 C. lemon juice, or to taste. Pour agua fresca into ice-filled glasses. Garnish with mint sprigs.

 

 

 

Watermelon Agua Fresca

 

4 C. cubed seeded watermelon, divided

4 C. water

2 T. sugar

2 T. fresh lime juice

 

Finely chop 2 C. of watermelon, and set aside. Place remaining 2 C. watermelon in a blender; process until smooth. Pour pureed watermelon through a sieve into a pitcher, and discard solids. Add water, sugar, and lime juice; stir until sugar dissolves. Stir in the chopped watermelon. Cover and chill at least 1 hour.

Pomegranate Glazed Shrimp

Pomegranate Glazed Shrimp

Pomegranate Glazed Shrimp

1 T. butter

1/8 tsp. crushed red pepper flakes

1 clove garlic, minced

2 C. pomegranate juice

¼ C. white sugar

2 tsp. balsamic vinegar

1 lb. large shrimp, peeled and cleaned (keep the tails on)

3 T. butter

Kosher salt

Serve with steamed Jasmine rice

 

In a small saucepan melt the butter over medium low heat. Add the garlic and the crushed red pepper flakes and cook on low for about 2 minutes. Add the pomegranate juice and whisk in the sugar. Simmer the mixture until the mixture thickens and reduces to half. Add the balsamic and keep cooking until a syrup forms and totals about ½ C., about 15 minutes Heat a non-stick pan over high heat and add the butter. Sprinkle the shrimp with salt on both sides. Cook the shrimp on high heat so that they get golden and crispy on the outside and are just cooked through on the inside, (about 1 minute on each side.) Transfer the shrimp to the warm glaze and stir the shrimp to coat the shrimp. Transfer the shrimp to the top of a bowl of rice and top with extra glaze if desired.

Northwest Clam Chowder with Oyster Mushrooms

Northwest Clam Chowder with Oyster Mushrooms

 

3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams

4 C. water

6 bacon slices, cut crosswise into 1/2-inch pieces

1 medium onion, diced

2 tsp. chopped fresh thyme

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 C. half-and-half

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 C. loosely packed fresh parsley leaves, chopped

4 ounces fresh oyster mushrooms, separated into pieces

Garnish: fresh oyster mushrooms

Garnish: fresh oyster mushrooms

Preparation

 

Wash clams thoroughly, discarding any opened shells; place in a stockpot. Add 4 C. water; cover and bring to a boil over medium-high heat. Cook 5 minutes or until shells open, discarding any unopened clams. Remove clams with a slotted spoon, and place in a large bowl. Cool. Remove clam meat from shell, reserving any juice. Coarsely chop clams, and set aside. Pour liquid through a wire-mesh strainer into a 4-C. liquid measuring C., discarding solids. Reserve 3 C. liquid. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 T. drippings in pan. Add onion and thyme, and sauté 5 minutes or until onion is tender. Add potatoes, 3 C. reserved clam liquid, half-and-half, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender. Stir in bacon, clams, parsley, and separated mushrooms; serve immediately. Garnish with fresh oyster mushrooms.

Spring Leek Soup with Gruyere Toasts

Spring Leek Soup with Gruyere Toasts

Spring Leek Soup with Gruyere Toasts

2 T. butter

3 large leeks white and light green parts, sliced in half longwise, rinsed and thinly sliced crosswise

pinch fine sea salt

4 C. chicken stock

pinch ground white pepper

1/2 Meyer Lemon juice and zest

4, 1/2- inch slices crusty bread toasted

3 ounces Gruyere cheese shredded

1 green onion thinly sliced (for garnish)

 

Preheat broiler. Melt butter in a large saucepan over medium heat. Add leeks and a pinch of sea salt, to help sweat out the liquid. Cook and stir until leeks are tender but not brown, about 3 minutes. Add stock and white pepper, bring to boil. Stir in lemon juice and zest. Remove from heat and season to taste with salt and white pepper. Ladle soup into 4 broiler-safe serving bowls. Place one slice of toasted bread over each serving, pressing it down to submerge. Divide cheese evenly, sprinkling it over each toast. Place bowls under broiler and broil until cheese is melted and bubbly. If desired, garnish each serving with green onion. Serve.

Down Home Milk & Honey Corn on the Cob

Down Home Milk & Honey Corn on the Cob

Down Home Milk & Honey Corn on the Cob

8-10 ears of fresh shucked, and well rinsed sweet corn

water

1 C. of 2 % or whole milk

1/2 C. of heavy cream

1 stick of unsalted butter

3 T. of honey

1 tsp. of Cajun or Creole seasoning

freshly ground salt & pepper to taste

chopped parsley for garnish

 

Fill a stock pot half full of water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated. Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter. Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes. Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.

Sausage Cups

Sausage Cups

1 pound Sausage

1 package Won Ton Wrappers

1 C. Monterey Jack Cheese, shredded

1 C. Cheddar Cheese, shredded

½ C. Ranch Dressing

 

Preheat oven to 350° F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert won ton wrappers to form a small C.. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly.