Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

2/3 C. balsamic vinegar

2 T. brown sugar, divided

2 T. unsalted butter, divided

2 peaches, pitted and sliced

2 plums, pitted and sliced

1 C. blueberries

1 head Bibb lettuce

2 ounces goat cheese, crumbled

1/4 C. chopped walnuts, toasted

 

Bring balsamic vinegar to a boil in a small saucepan.  Simmer over medium heat for about 10 minutes or until reduced by half.  Stir in 1 T. brown sugar and 1 T. butter; set aside.  Melt remaining T. butter in 10-inch skillet over medium heat.  Add peaches and plums and cook about 1 minute, just until softened.  Add blueberries and brown sugar and cook about 1 minute or until sugar is dissolved and mixture is slightly saucy. Arrange lettuce on platter; pour fruit mixture over lettuce.  Top with goat cheese and walnuts. Pour Balsamic reduction over salad and serve immediately.

Bow Ties with Bacon and Tomatoes

Bow Ties with Bacon and Tomatoes

4 slices bacon, cut into 1″ pieces

1 medium onion, finely chopped (1/2 C.)

1 14.5oz. can diced tomatoes with roasted garlic and onion, undrained

1 14oz. can Chicken Broth

3 C. uncooked bow tie (farfalle) pasta (7oz.)

1/8 tsp. Pepper.

 

In 12″ skillet, cook bacon over medium high heat 8 to 10 minutes, stirring frequently until bacon is brown.  Reduce heat to medium.  Add onion; cook 2 to 3 minutes, stirring often, until onion is tender.  Stir in tomatoes, broth, uncooked pasta and pepper.  Heat to boiling over high heat.  Reduce heat to medium; cook uncovered 10 to 12 minutes, stirring occasionally until pasta is tender and mixture is desired consistency.

Strawberry, Rhubarb and Apple Crumble

Strawberry, Rhubarb and Apple Crumble

Strawberry, Rhubarb and Apple Crumble

2 C. quar­tered straw­ber­ries

3 Granny Smith green apples, peeled, halved, cored and cut into slices

3 stalks of rhubarb, diced

2 table­spoons freshly squeezed lemon juice

1 tea­spoon lemon zest

1/4 C. sugar

1/4 C. cup spelt flour

For the crum­ble

1/2 C. spelt flour

3/4 C. old-fashioned oats

1/4 C. sugar

1/4 C. brown sugar

1/2 tea­spoon salt

1/4 tea­spoon cin­na­mon

1/4 pound (1 stick) cold unsalted but­ter, grated

Method

 

Preheat oven to 400 degrees F. In a large bowl, add the strawberries, apples and rhubarb and toss with the lemon juice, zest, sugar, and flour. Place the mixture in a 9×13 baking dish. For the crumble, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Using a cheese grater, grate the butter into the bowl. With either your hands or a pastry blender, work the butter into the dry ingredients until it makes a coarse, crumbly mixture. Sprinkle crumble evenly over fruit. Place baking dish in the oven and bake for 40 to 45 minutes, until the crumble is golden brown and crisp, and the juices are bubbly. Serve either warm or room temperature.  (Or a cold slice as breakfast!)

Easy Cheesy Beef and Bow-Ties

Easy Cheesy Beef and Bow-Ties

2 1/2 C. uncooked bow-tie (farfalle) pasta (6 oz) 

1 lb lean (at least 80%) ground beef

1/2 C. chopped green onions (8 medium)

1 can (10 3/4 oz) condensed Cheddar cheese soup

1 C. Old El Paso® Thick ‘n Chunky salsa

1 1/2 C. shredded Cheddar-American cheese blend (6 oz)

 

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.  Reserve 2 T. onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.  Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 T. onions.

Green Sauce for Everything

Green Sauce for Everything

Green Sauce for Everything

 

2 T. chopped shallot

2 T. capers, rinsed and drained

2 tsp. Dijon mustard

2 tsp. grated lemon zest, plus 1 T .fresh lemon juice

1 garlic clove, minced or grated

1/2 C. [15 g] coarsely chopped fresh parsley

1/3 C. [15 g] coarsely chopped fresh mint

1/3 C. [80 ml] extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 

In a small bowl, stir the shallot, capers, mustard, lemon zest, and garlic with a fork to combine. Add the parsley and mint and stir, then slowly whisk in the oil and lemon juice. Season with salt and pepper. Cover and keep in the refrigerator for up to 1 week.

Ground Beef Reuben Melts

Ground Beef Reuben Melts

1 lb. ground beef

1/4 C. onion, chopped

1 tsp. garlic, minced

1 C. sauerkraut

6 slices rye bread, toasted

1/2 C. thousand island dressing

 

In medium skillet, combine ground beef, onion and garlic. Cook over medium-high heat 8 to 10 minutes or until beef is thoroughly cooked and onion is tender. Drain. Meanwhile, in a small saucepan, heat sauerkraut. Drain. Arrange toasted slices of bread on broiler pan. Add salad dressing to beef mixture; mix well. Spoon beef mixture evenly onto bread slices. Top each with sauerkraut mixture and Swiss cheese. Broil sandwiches 4 to 6 inches from heat for 3 to 4 minutes or until cheese is melted and bubbly.

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

 

2 lb. Asian Pear

6 Meyer Lemons, peeled

¼ C. packed Fresh Mint

2” chunk Ginger, unpeeled

 

Wash all the ingredients and pat dry. Cut the pears so they will fit through the juicing chute. Juice the pears, lemons, mint, and ginger according to your juicer’s instructions, making sure to pile the mint leaves between pieces of pear, which makes them much easier to juice. Serve immediately.

Philly Cheese Steak Crescent Pizza

Philly Cheese Steak Crescent Pizza

1 (8- oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

8 oz. thinly sliced cooked roast beef (from deli)

1 T. purchased Italian salad dressing

4 oz. (1 C.) shredded mozzarella cheese

2 T. olive or vegetable oil

1 C. coarsely chopped or thinly sliced green bell pepper

1 C. coarsely chopped or thinly sliced onions

½ tsp. beef-flavor instant bouillon

 

Heat oven to 375º F. Unroll dough in ungreased 13×9-inch pan. Press over bottom and ½ inch up sides. Firmly press perforations to seal. Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake at 375º F. for 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until vegetables are tender, stirring frequently. Spoon cooked vegetables over melted cheese.

Vampire Peppers

Vampire Peppers

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt1

1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

 

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.

 

Cold Brew Green Tea

Cold Brew Green Tea

Cold Brew Green Tea

 

6 bags green tea

1-2 sprig lemon verbena optional

6 C. water

2 tsp. honey, optional

 

Fill a large mason jar with 6 C. of water. Add 6 green tea bags. Gently bruise the leaves on a lemon verbena sprig and add to the jar. Place a lid on the jar and place it in the fridge for 24 hours. After 24 hours, remove the bags and the lemon verbena.  Stir in the honey if using.

Chicken-Chile Quesadillas

Chicken-Chile Quesadillas

1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

2 C. finely shredded Mexican cheese blend (8 oz)

2 C. shredded or finely chopped cooked chicken

1 can (4.5 oz) Old El Paso® chopped green chiles

2 T. butter or margarine, melted

1 C. Old El Paso® salsa (any variety)

 

Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.  Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

 

1 1/2 C. lemon verbena leaves, chopped

2 C. water

2 T. apple cider vinegar

3 1/2 C. sugar

3 ounces liquid pectin (such as Certo)

 

Put lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes. Strain and measure 1 1/2 C. of the infusion into a 3 1/2-quart or larger saucepan. Add the vinegar and sugar. Mix well and bring to a full boil over high heat, stirring constantly. Take off the heat briefly and add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute. Have your jars sterilized either in the dishwasher or by boiling them for 10 minutes in water. Lids and rings can be in hot water until needed. (It is not necessary to boil them.) Skim foam from the Lemon Verbena Jelly with a spoon if necessary, pour into jars and add lids. Process jars in boiling water for 5 minutes. When you take them out of the pot, they should seal. If you press the middle of the lid and it pops back, it has not sealed properly. If they don’t, place any unsealed jars in the refrigerator and use them promptly.

Iron Builder Tonic

Iron Builder Tonic

Iron Builder

6 fresh peppermint sprigs

4 fresh stinging nettle tops (4 to 6 inches each)

1 fresh yellow dock or dandelion root, scrubbed

1 small fresh burdock leaf, chopped

1 C. chopped fresh parsley

1/2 C. chopped fresh sweet cicely, optional

4 C. boiled water

 

In a nonreactive teapot or heatproof jar, combine herbs and pour water over. Steep, covered, for at least 12 hours (the longer steeping time is necessary to extract the minerals from the herbs). Strain and drink 1/2 C. twice daily. Store tonic in a clean jar with a lid in the refrigerator for up to three days.

Asian Chicken ‘n Noodle Pouches

Asian Chicken ‘n Noodle Pouches

2 3oz. pkg. chicken-flavor ramen noodle soup mix

2 6oz. pkg. refrigerated grilled chicken breast strips

1 8oz. can pineapple slices in juice, drained and juice reserved

2 medium bell peppers cut into rings (any color)

2 T. soy sauce

Water

 

Heat grill for indirect grilling.  Cut 4 18″x18″ sheets foil; spray with cooking spray.  Insert fork or knife tip into each ramen noodle pad and break into two thinner pads.  Place 1 thin pad of noodles on each sheet of foil.  Top evenly with chicken, pineapple and bell pepper.  FOr each pouch bring up edges, leaving opening in top.  In 2 C. measuring C. mix contents of seasoning packet from 1 ramen soup package, reserved pineapple juice , soy sauce, and enough water to make 2 C.es.  Carefully pour about 1/2 C. into each pouch.  Bring all edges of foil together; pinch to seal tightly.  Place pouches over unheated area on grill; cover grill.  Cook with medium heat 20 to 25 minutes; rearranging pouches after 10 minuts, until chicken is fully heated.  TO serve, loosen edges of foil to allow steam to escape and serve in individual soup bowls.

Lemon Verbena Sorbet

Lemon Verbena Sorbet

Lemon Verbena Sorbet

1 C. fresh lemon verbena leaves, gently packed

1 C. sugar

1/4 C. freshly squeezed lemon juice

3 C. ice water

 

In a food processor, puree the verbena leaves and the sugar until a paste begins to form, scraping down the sides of the bowl as needed (this took me about 1 minute). Add the lemon juice and process for 15-30 seconds more, until the mixture looks like wet green sand. In another bowl, combine the mixture and the ice water, stirring until the sugar is dissolved, then pass through a fine mesh strainer to remove any bits of verbena. Pour into your ice cream maker and freeze according to manufacturer’s directions.

Cheddar Burger Veggie Packets

Cheddar Burger Veggie Packets

1-1/2 C. baby carrots

1 lb. extra-lean ground beef

1 C. shredded Cheddar cheese

1 T. Worcestershire sauce

1/4 C. minced onion

2 T. steak sauce

1/2 tsp. seasoned salt

1/8 tsp. pepper

2 summer squash, sliced

2 medium potatoes, thinly sliced

1 pint cherry tomatoes

1 green bell pepper, chopped

1/4 tsp. seasoned salt

1/8 tsp. pepper

 

Prepare and heat grill. Spray nonstick cooking spray on half of one side of four 18×12″ sheets of heavy duty aluminum foil. Bring a small pot of water to a boil, and cook carrots for 3 minutes.  Mix beef, cheddar cheese, Worcestershire sauce, minced onion, steak sauce, 1/2 tsp. seasoned salt and 1/8 tsp. pepper in medium bowl. Form into 4 patties, each about 1″ thick.  Place potatoes on prepared side of foil sheets. Top with beef patty, drained carrots, summer squash slices, tomatoes, and green bell pepper. Sprinkle with 1/4 tsp. seasoned salt and 1/8 tsp. pepper and top each with a tablespoon of steak sauce.  Fold foil over food so edges meet and fold to seal, making a 1/2″ fold; fold again. Make sure to allow space on sides for expansion; don’t fold the foil tightly around the food.  Grill packets 6″ from medium coals for about 20-25 minutes, rearranging and turning often, or until potatoes are tender and beef is thoroughly cooked.  You can also bake the packets in a preheated 450 degrees F oven for 20-30 minutes until done. 4 servings

Lemony Strawberry Butter

Lemony Strawberry Butter

Lemony Strawberry Butter

 

1/2 C. (1 stick) softened unsalted butter

1 1/2 T. sugar

4 T. minced strawberries

1 tsp. minced fresh lemon balm

1 tsp. minced fresh lemon verbena

 

Combine all the ingredients. Note: This might be a difficult one to keep for very long. It sounded just delicious though and good enough to maybe try freezing for those tea scones and biscuits in the fall or winter

French Dip Burgers

French Dip Burgers

1 C. water

1 (1-oz.) pkg. dry onion soup mix

2 T. water

1 lb. lean ground beef

8 (½-inch-thick) diagonal slices French bread

 

 

In small saucepan, combine 1 C. water and 2 T. of the soup mix. Bring to a boil. Reduce heat to low; simmer while preparing burgers. In medium bowl, combine 2 T. water and the remaining soup mix; mix well. Add ground beef; mix well. Shape mixture into 4 oval-shaped patties, ½ inch thick. Place patties on broiler pan. Broil 4 to 6 inches from heat for 10 to 13 minutes or until patties are thoroughly cooked, turning once. During last 1 to 2 minutes of broiling, place bread slices on broiler pan; broil until lightly toasted, turning once. Place each patty between 2 slices of toasted bread. Serve with hot onion broth for dipping.

Rose Petal Jam

Rose Petal Jam

Rose Petal Jam

2 ounces (approx. 2 C. lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)

2 C. organic cane sugar

3 T. fresh lemon juice

1 tsp. Pomonas fruit pectin

 

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes. Add 1 ¾ C. of sugar into the simmering petals. Stir to dissolve the sugar crystals. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges. Simmer 10 minutes. Mix the remaining ¼ C. sugar and pectin in a bowl. While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping. Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals. This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option. Notes: you can use dried petals…. 1/3 C. dried = 1 C. fresh (readily available in natural food stores, in the bulk herb section) Try it on vanilla ice cream.

Mushrooms with Lemon Dressing

Mushrooms with Lemon Dressing

4 tsp. lemon juice 

1/2 tsp. anchovy paste 

1/2 tsp. salt 

1/2 tsp. black pepper 

5 T. olive oil 

1 1/4 lbs mushrooms, cut into 1/8 inch slices 

3 T. fresh parsley, chopped 

 

In a large bowl, whisk together lemon juice, anchovy paste, salt and pepper. Stir in the oil. Add the mushrooms and parsley and toss before serving.

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

2 C. melted extra-virgin coconut oil (see step 1)

2 C. dried calendula petals

1 pint glass jar with lid, preferably dark in color

 

If the oil is solid, set the jar in a saucepan with 1 to 2 inches of simmering water. Swirl the jar around from time to time and remove when the oil has melted. This works for glass jars only. If your coconut oil is in a plastic jar, transfer some to a glass jar before melting in simmering water, then measure 2 cups. Pour the petals into the empty jar. Pour melted oil over petals, filling the jar to within one or two inches of the top. Loosely cap, label, and set in a sunny window or other warm spot to steep for 2 weeks or up to 1 month. Gently swirl the jar a couple of times a day. Secure the cap and store in a cool, dark place. To use, bring the oil back to liquid if it is solid, using the method in step 1. Strain through a cheesecloth-lined metal strainer into a glass measuring C. or jug. Gather up the four comers of the cheesecloth, twist, and squeeze the petals to release all the oil. Discard petals and cheesecloth. Pour calendula-infused oil into smaller jars. Cap, label, and store jars in a cool, dark cupboard or refrigerator.

Decadent Grape Salad

Decadent Grape Salad

1/2 lb green grapes 

1/2 lb red grapes 

1/2 lb black grapes 

8 oz. cream cheese, softened 

1 (7 oz.) jar marshmallow cream 

3-5 drops vanilla 

1/4 C. very coarsely chopped pecans or walnuts 

 

In a good-sized bowl, beat the cream cheese until fluffy. Add the marshmallow cream and vanilla and mix well. Slice grapes in half and add to the sauce. Add nuts and fold to cover the grapes. Cover and refrigerate for one hour before serving.

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

2 C. cherry tomatoes; halved (amount after slicing)

1/2 C. dark plums; chopped (optional)

1/2 C. sugar + 1/2 C. date honey

1 T. lemon juice

2 star anise seeds

 

Over medium heat, combine all the ingredients. Bring it to a boil, constantly stirring for about 10 minutes. When film begins to form spoon it off and discard. After about 10 minutes, let it simmer for about 5 more minutes. You don’t have to stir it but keep an eye to make sure nothing is sticking and burning. Turn off the heat, let it sit for about 10 minutes or so and then transfer to a jar. It stays good for about 2 wks.

Iced Tea with Grenadine

Iced Tea with Grenadine

4 C. iced tea (homemade or store-bought)

1/4 C. fresh lemon juice (1 to 2 lemons)

1/4 C. grenadine

Ice, for serving

 

In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

1 1/4 lb (650g) lean ground beef

5 garlic cloves, minced

1/2 C. chopped fresh parsley, divided

1 tsp. crumbled beef bouillon cube

Crushed red chili pepper flakes, optional

1 T. steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)

4 medium zucchini, spiralized or julienned

4 cheese slices (cheddar, mozzarella, provolone…)

2+2 T. butter

1 T. hot sauce (we used Sriracha)

Salt and fresh cracked pepper

1 tsp. Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

 

To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”. Melt 2 T. butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside. In the same skillet melt 2 T. butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!  Notes:  Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Bourbon-Baked Beans

Bourbon-Baked Beans

1/4 lb bacon, chopped 

1 medium onion, chopped 

2 T. Dijon mustard 

3 T. dark molasses 

2 T. dark brown sugar 

1 (8 oz.) jar mango chutney (any large chunks, chopped) 

6 (15 1/2 oz.) cans white beans, drained & rinsed 

 Black pepper, to taste 

1/4 C. bourbon 

 

Preheat oven to 375°F. Heat a large skillet over medium heat and cook bacon until fat begins to render out. Add onion and cook 1 minute. Add mustard, molasses, sugar and chutney and heat through. Add pepper to taste. Stir in beans then pour mixture into a large, lightly greased baking dish. Bake 30 minutes covered. Remove from oven and stir in bourbon. Bake uncovered 15-20 minutes longer until beans are bubbly and thick.

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles

2 T. chopped green onion or regular onion

1 T. grass-fed butter ghee or oil of choice

1 tsp. toasted sesame oil preferably cold-pressed

2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .

3 T. almond butter or peanut butter, I used almond butter b/c it’s paleo

1 T. coconut aminos tamari or soy sauce

1 tsp. apple cider vinegar

2 tsp. maple syrup

1-2 tsp. Sriracha

Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

 

Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.

Picnic Pasta Salad

Picnic Pasta Salad

1 lb macaroni, cooked and cooled (or other preferred pasta) 

1-2 C. diced ham

1/2 lb diced mozzarella cheese or Swiss cheese or provolone cheese 

1/4 C. minced sweet onions (optional) 

1 lb frozen green beans cut in 1-inch pieces 

4-6 hard-cooked eggs, chopped 

12 oz. marinated artichoke hearts, drained and chopped

 

Dressing

1/4 C. cider vinegar 

1/4 C. olive oil or canola oil 

1/4-1/2 C. mayonnaise 

1/2 tsp. Italian seasoning 

1 tsp. prepared mustard (I prefer Heinz brown) 

1/4 tsp. celery seeds 

 

Mix all salad ingredients together in a large bowl. Whisk dressing ingredients together until smooth and well-blended. Toss salad ingredients with dressing until well-blended. Let sit, refridgerated. at least 4-6 hours, preferably overnight. Note — additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

 

Zest of one lemon

3-4 T. sea salt

sunflower oil

1 3/4 lb. potatoes, peeled and julienned (I used Yukon Gold, and I didn’t peel)

a few sprigs of rosemary

 

The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

 

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches. Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It is hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately

Summertime Litchi Iced Tea

Summertime Litchi Iced Tea

4 quarts water

10 litchi tea bags

1/2 C. ginger juice

1/4 C. fresh lemon juice

1/4 C. fresh lime juice

1/2 C. sugar

2 C. cranberry-flavored vodka

Lemon and lime slices, for garnish

 

Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, ginger, lemon, and lime juices and sugar. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.  Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lemon and or lime slices.

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic

2 C. water, eyeball it

Extra-virgin olive oil, 2 T., 2 turns of the pan

2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced

Salt and pepper

4 hot red cherry peppers, chopped

A splash of hot pepper juice

1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)

1 egg

3 T. butter, divided

3/4 C. milk

2 to 3 T. finely chopped fresh rosemary leaves

4 slices prosciutto, chopped

1/2 C. honey

 

Preheat a griddle or nonstick skillet over medium heat.  Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.  For the cakes, combine muffin mix with egg and 2 T. of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.  Serve sausages with peppers on top and the cakes alongside drizzled with honey.

Caponata Picnic Sandwiches

Caponata Picnic Sandwiches

1/4 C. olive oil

1 celery stalk, chopped

1 medium eggplant, cut into 1/2-inch pieces

Salt

1 red bell pepper, cut into 1/2-inch pieces

1 medium onion, chopped

1(14 1/2-oz.) can diced tomatoes

3 T. raisins

1/2 tsp. dried oregano leaves

Freshly ground black pepper

1/4 C. red wine vinegar

2 tsp. sugar

1 T. drained capers

1 loaf ciabatta bread, cut crosswise into 6 equal pieces

2 garlic cloves, peeled

6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

 

Heat 1/4 C. of the oil in a heavy large skillet over medium heat. Add the celery and sauté until crisp-tender, about 2 minutes. Add the eggplant and sauté until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste. Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.  To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Ginger Pancakes with Lemon Sauce

Ginger Pancakes with Lemon Sauce

Ginger Pancakes with Lemon Sauce

 

1 C. Butter

2 well beaten eggs

2 C. sugar

Julienne peel of 1 lemon (set some aside for garnish)

1/2 C. water

6 T. lemon juice

 

2 C. pancake mix

1 tsp. cinnamon

1 tsp. cloves

1/2 tsp. ginger

1 egg

1 1/2 C. milk

Butter (to grease pan)

Cream cheese, for optional presentation

 

For lemon sauce: With an electric mixer, mix butter, eggs, sugar, julienne peel, water and lemon juice in bowl. Pour in saucepan and heat on stove over medium flame.  For pancakes: Pour pancake mix, cinnamon, cloves, ginger, egg and milk into mixer bowl. Mix until smooth and pour into pitcher. Melt butter in skillet and make pancakes.

Optional Presentation: Place pancakes on plate. Put cream cheese in center and roll up. Pour lemon sauce over pancakes. Garnish with lemon peel.

Vanilla Cupcakes with Raspberry Butter Cream Frosting

Vanilla Cupcakes with Raspberry Butter Cream Frosting

Vanilla Cupcakes with Raspberry Butter Cream Frosting

 

1 C. Granulated Sugar

1 Stick Un-Salted Butter, softened

2 Eggs

2 tsp. Vanilla Extract

2 tsp. Baking Powder

1/8 tsp. Salt

1 1/3 C. All Purpose Flour

1/3 C. Whole Milk

 

For the Frosting:

1 Stick of Unsalted Butter, softened

½ C. Raspberry Preserves

½ tsp. Vanilla Extract

1 16oz Box of Powdered Sugar

Fresh Raspberries, for garnishing

 

Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOTOVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.  This is a thick batter.  A rounded ice cream scoop works well.  Scoop the batter into your lined cupcake tin, make sure it’s only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.  To make the frosting combine all the frosting ingredients except the fresh raspberries and mix together to combine.  Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the Cupcakes. Top with a few fresh raspberries.

Antipasti Salad

Antipasti Salad

Salad:

1/4 medium red onion, minced

1/2 medium fennel bulb, trimmed and cored

1 (15-oz.) can chickpeas, rinsed and drained

4 jarred roasted sweet red peppers, chopped (about 3/4 C.)

1 (6-oz.) jar marinated artichoke hearts, rinsed, drained, and quartered,

if whole

2 C. baby arugula

1 C. fresh flat-leaf parsley leaves

1/4 C. kalamata olives, pitted (about 2 oz.)

1/2 to 1 C. freshly shaved Parmigiano-Reggiano

 

Dressing:

1 small garlic clove, peeled

1 1/2 tsp. kosher salt

1 tsp. freshly grated orange zest

2 T. white wine vinegar

Freshly ground black pepper

1/3 C. extra-virgin olive oil

 

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.  Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 tsp. of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp. salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.  Using a handheld mandolin or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Vigorous Vegetable Soup

Vigorous Vegetable Soup

Vigorous Vegetable Soup

 

1 medium Zucchini

1 c. chopped Mushrooms, fresh

1 med Onion, diced

7 large Carrots, diced

4 Celery stalks, diced

1 sprig Rosemary

1 tsp. dried Thyme

1/4 tsp. crushed red pepper flakes

1 10-oz package frozen green peas, thawed

3 14.5-ounce cans low-fat, low-sodium vegetable broth

3 C. water

 

Place all the ingredients except the peas in a large pot with the water, broth, and spices. Bring to a boil, then let simmer for 45 minutes or until carrots are tender. Add peas for last 5 minutes of cooking time.  Remove the bay leaf and rosemary sprig before serving.

Fat Smash

Puff Pastry Cheese Twists

Puff Pastry Cheese Twists

1 sheet frozen puff pastry, 1/2 (17.3-oz.) package

1/3 C. grated Parmesan

2 T. extra-virgin olive oil

2 tsp. minced garlic

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. cayenne

1 large egg

All-purpose flour, for dusting

 

Preheat oven to 400 degrees F.  Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.  Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

Salt Grass Steakhouse Shiner Bock Beer Bread

Salt Grass Steakhouse Shiner Bock Beer Bread

Salt Grass Steakhouse Shiner Bock Beer Bread

1 1/2 -1 3/4 C. Shiner Bock Beer (flat)

2 1/2 C. Whole Wheat Flour

2 tsp. Dry Active Yeast

1/4 C. Warm Water ( not hot )

1/2 tsp. Salt

1/4 C. Honey

1/4 C. Vegetable Oil

1 1/2 C. All Purpose Flour

 

Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 – 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size. Place in a preheated oven at 350 degrees for about 30 minutes.

Red, White and Blue Parfaits

Red, White and Blue Parfaits

8 oz. cream cheese, softened

1 16-oz. container vanilla yogurt

2 T. lemon juice

2 pints fresh strawberries, washed, hulled and sliced

2 pints fresh blueberries, washed

Whipped topping for garnish

8 parfait glasses or other clear glasses

 

Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place 1/4 C. of cream cheese mixture in the bottom of each glass followed by 1/4 C. strawberries. Repeat with cream cheese mixture and blueberries. Top with whipped topping and serve. These desserts are tasty, colorful and right in keeping with the red, white and blue holiday. You could add a layer of sponge cake in each glass if you want to make the dessert a little more hearty.

Fluffy Cheese Puffs

Fluffy Cheese Puffs

Fluffy Cheese Puffs

 

1 C. water

1 T. butter

1 T. olive oil

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 C. unbleached flour

4 large eggs

1 C. shredded Cheddar cheese

2 T. minced chives or scallions

 

Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray.  In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste.  With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions.  Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.