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
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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
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 “sandwichâ€. 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.
1/4 lb bacon, choppedÂ
1 medium onion, choppedÂ
2 T. Dijon mustardÂ
3 T. dark molassesÂ
2 T. dark brown sugarÂ
1 (8 oz.) jar mango chutney (any large chunks, chopped)Â
6 (15 1/2 oz.) cans white beans, drained & rinsedÂ
 Black pepper, to tasteÂ
1/4 C. bourbonÂ
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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
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.
1 lb macaroni, cooked and cooled (or other preferred pasta)Â
1-2 C. diced ham
1/2 lb diced mozzarella cheese or Swiss cheese or provolone cheeseÂ
1/4 C. minced sweet onions (optional)Â
1 lb frozen green beans cut in 1-inch piecesÂ
4-6 hard-cooked eggs, choppedÂ
12 oz. marinated artichoke hearts, drained and chopped
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Dressing
1/4 C. cider vinegarÂ
1/4 C. olive oil or canola oilÂ
1/4-1/2 C. mayonnaiseÂ
1/2 tsp. Italian seasoningÂ
1 tsp. prepared mustard (I prefer Heinz brown)Â
1/4 tsp. celery seedsÂ
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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
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
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
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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
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.
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
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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
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
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.
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
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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
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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. Â 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. Â 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
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
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
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Preheat oven to 400 degrees F. Â 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. Â 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
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.
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
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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
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.
1/2 C. red wine vinegar
2 T. Dijon-style mustard
1/4 tsp. black pepper
2 cloves garlic, minced
1/2 C. olive oil
1/2 C. slivered fresh basil
8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-oz. packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 C. sliced pitted kalamata olives or ripe olives
2 C. loosely packed fresh basil leaves
3/4 C. (3 oz.) finely shredded Parmesan cheese
3 T. snipped fresh parsley
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For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again. Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
Time-saving Taco Bake
1 lb. lean ground beef
1 bell pepper, cut lengthwise into thin strips and then halved
1/2 C. chopped onions
1 (11-oz.) can yellow and white corn
1 small can chopped green chiles
1 (1.25) pkg taco seasoning mix
1 (8-oz.) jar taco sauce
3 C. coarsely crushed tortilla chips
2 C. shredded Mexican blend cheese
To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole
Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.
2 T. margarine or butter
1-1/2 C. finely chopped onion
4 green onions, thinly sliced (1/2 C.)
2 jalapeno peppers, seeded and finely chopped
3 C. fresh or frozen whole kernel corn
24 1/4-inch-thick slices French bread (about a 1-pound loaf)
4 slightly beaten eggs
2 C. skim milk
Fresh herb sprigs, green onion curls, and/or red pepper strips (optional)
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In a medium skillet, heat margarine or butter. Add onion, green onion, and jalapeno pepper; cook for 3 to 4 minutes or until onion is tender. Stir in corn. Cook and stir until heated through. Layer 12 of the bread slices in the bottom of a lightly greased 2-quart square baking dish. Top with corn mixture. Place remaining 12 slices of bread on top. Combine eggs and milk in a medium mixing bowl. Carefully pour over layers. Cover and chill for at least 2 hours or up to 24 hours. Bake, uncovered, in a 350 degrees F oven about 45 minutes or until lightly browned and set. Transport in an insulated carrier. If desired, garnish with fresh herb sprigs, green onion curls, and red pepper strips. Makes 12 side-dish servings.
Braised Fennel with Olives & Soft Polenta
1 tsp. fennel seeds
2 large fennel bulbs
1/2 C. extra virgin olive oil
1 1/2 C. chicken stock (or vegetable)
3 T. tomato paste
4 T. white wine vinegar
2 T. lemon juice
2 cloves garlic, peeled and chopped
3 red chillis, optional
2 bay leaves
4 sprigs thyme
2 handfuls your favorite olives
2/3 C. instant polenta
2 C. chicken or veg stock
2 C. milk
2 T. butter
Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1/2†thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side. Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.
4 C. Water
16 6″ fresh rosemary sprigs
1/4 C. whole allspice, coarsely cracked
2 1/2 C. Sugar
14 C. cold water
1 C> lemon juice
1 C. lime Juice
Ice
Lemon/lime slices for garnish
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In medium saucepan combine 4 C. water, rosemary and allspice. Bring to boiling. Remove from heat. Cover and let stand about 1 hour, or until cool. Strain liquid through a fine sieve into a glass pitcher or jar; discard solids. Stir sugar into strained liquid until dissolved. Stir in 14 C. water, lemon and lime juice. Cover and chill 4 to 24 hours. Serve in tall glasses over ice with lime/lemon slices as garnish.
Blueberry Lavender Cranberry Crisp
Filling:
3 C. blueberries
1 C. cranberries
1/2 tsp. lavender flowers
3/4 C. sugar
Topping:
1-1/2 C. crushed oatmeal graham crackers
1/2 C. brown sugar
1/2 C. melted butter
1/2 C. sliced almonds
Preheat oven to 350 degrees F. Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan. Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling. Bake for 20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes before serving.
4 C. sliced fresh rhubarb
3/4 C. sugar
1 vanilla bean, split lengthwise in half
1 pint strawberries, sliced
3 large egg yolks
1/3 C. sugar
1/4 C. water
8 oz. (1 C.) mascarpone cheese
1-1/2 C. heavy or whipping cream, beaten until stiff
1-1/2 packages (3 oz. each) ladyfingers
6 whole strawberries, for garnish
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Bring rhubarb, 3/4 C. of the sugar and half of the split vanilla bean to boil, stirring, in medium saucepan. Reduce heat to medium and cook, stirring occasionally, 15 minutes or until rhubarb softens. Transfer to bowl. Remove vanilla bean half. With small knife, scrape out seeds. Stir seeds and strawberries into rhubarb mixture. Refrigerate, stirring occasionally, until cold. Meanwhile, combine yolks, remaining 1/3 C. sugar, remaining half of vanilla bean and 1/4 C. water in large stainless-steel bowl. Place bowl over large saucepan with 1 inch of gently simmering water. Cook mixture, stirring constantly, 8 to 10 minutes or until thickened. Remove bowl from water and whisk until cool. Remove vanilla bean half; scrape out seeds into egg yolk mixture and whisk in mascarpone. Gently fold in whipped cream. Arrange half the ladyfingers in bottom of a 1-1/2- to 2-quart serving dish. Spread with half the fruit mixture. Cover with half the cream mixture. Repeat layering, ending with cream mixture. Garnish with whole strawberries, if desired.
Strawberry Cheesecake Cookies
½ C. cream cheese, soft
½ C. butter, soft
1 C. sugar
1 egg
¼ tsp. salt
¼ tsp. baking powder
1 C. flour
Strawberry Jam (or whatever flavor you fancy)
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Put a small dollop of jam on top of each dough mound and swirl it around with a toothpick. Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown. Makes about 3 dozen.
1-1/2 pound boneless pork tenderloin, cut into 1-1/2-inch cubes
2 small red onions, quartered lengthwise
2 T. roasted peanut oil or peanut oil
4 tsp. Jamaican jerk seasoning
1/4 small honeydew melon, cut into 2-inch cubes
1/2 small cantaloupe, cut into 2-inch cubes
1 T. honey
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Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl until evenly coated. Thread eight 12-inch skewers alternately with pork, onion, honeydew, and cantaloupe pieces. Place pork skewers on the lightly oiled of the grill directly over medium heat. Grill for 18 to 24 minutes or until pork is cooked through and no pink remains. Remove from grill; brush with honey. Makes 4 servings.
Grilled Rib-eyes with Chile-Lime-Tequila Butter
6 rib-eye steaks
Olive oil
Chile-Lime-Tequila Compound Butter
Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling. When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving. To serve, slice compound butter into six rounds and top each steak with a round.
Chile-Lime-Tequila Compound Butter
6 T. unsalted butter (3/4 stick), at room temperature
2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)
1 T. freshly squeezed lime juice (from 1/2 medium lime)
2 tsp. tequila (optional)
2 tsp. freshly ground black pepper
1 tsp. kosher salt
In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.
4 oz diced tomato, canned
2 oz pineapple juice
2 oz Bloody Mary Mix
1 T. red wine vinegar
1 T. olive oil
1/2 cucumber (seeded), 1/4 peeled, 1/4 with skin
1/4 red onion (2 oz)
1/2 stalk celery (2 oz)
1/2 carrot (3 oz)
1/4 green pepper
1/4 pineapple (1/2 qt peeled and cored)
1 T. fresh basil leaves
3/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. garlic, fresh chopped
1/4 tsp. Tabasco sauce
1/4 tsp. Worcestershire sauce
1/2 T. red wine vinegar
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Dice tomato, pineapple, celery, red onion, cucumber, bell peppers and garlic. Put all ingredients into a bowl, mix well. Blend in batches with a blender or with an immersion blender. Chill overnight (Note: the flavors really come together on the second day … by day three the flavors start to fade). Serve chilled.
Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano
2 T. olive oil, divided
4 boneless sirloin steaks
Salt and freshly ground black pepper
4 oz. garlic and herb soft cheese (recommended: Boursin)
1/4 C. vermouth
1 lb. cooked orzo
1 fennel bulb, diced
1 C. diced fresh tomatoes
1/4 C. fresh chopped oregano leaves
1/4 C. sherry vinegar
Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
6 chicken breast halves, boned, skinned
1 (8 oz.) box Phyllo dough
3/4 tsp. salt
3/4 tsp. freshly ground pepper
4 T. vegetable oil
1 garlic clove, finely ground
1 shallot or green onion, finely
chopped
3/4 lb. spinach, washed, stemmed or 1
pack chopped frozen spinach,
defrosted
1/4 c. dry white wine
1 c. unsalted chicken stock
1 T. heavy cream (evaporated milk)
2 oz. (1/3 c.) pistachio nuts or
almonds, coarsely chopped
1 c. low fat ricotta cheese
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Defrost frozen phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hours before unwrapping it. Slice each breast diagonally into 3 medallions. Sprinkle pieces with 1/2 tsp. each of salt and pepper. Heat 1 T. oil in heavy skillet. Sear chicken pieces for about 30 seconds each side; adding as much as 2 T. of oil as necessary. Set chicken aside. Immediately add garlic and shallot, sauté for about 30 seconds, stirring. Add spinach, reduce heat to low; cover. Cook until spinach wilts, about 2 minutes. Take pan from heat, remove half of spinach. Chop finely for filling. Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook until liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside. Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and chopped spinach mixture. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work. Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining T. of oil. Bake the rolls for 45 minutes, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more minutes. Warm the sauce and serve the rolls on top or pass separately.
Low Carb Chicken Club Sandwich
6 Lettuce Leaves (Iceberg)
6 oz Chicken Breast (cooked)
4 Slices of Bacon
4 oz Deli Ham
2 Slices Cheese
4 Slices Tomatoes
2 T. Mayonnaise
Cook the bacon and warm up the cooked chicken. Then cut the 6 large lettuce leaves into square(ish) shapes. Lay 2 lettuce leaves onto a plate and spread 1/2 of the mayonnaise onto it. Next lay the ham, chicken and cheese on top. Cover the meat with another 2 lettuce leaves and spread the other 1/2 of the mayonnaise on top of them.. Place the tomato slices and bacon on top of that. Cover with the last two lettuce slices, then poke 4 tooth picks or skewers into the middle of each of the corners. Slice the sandwich into 4, by slicing corner to corner. This recipe makes 2 servings or 4 small sandwiches.
1 (6 to 8 lbs.) leg of lamb, aitchbone removed by butcher, trimmed
5 T. extra-virgin olive oil
9 garlic cloves (7 cloves sliced and 2 finely chopped)
1/4 C. honey
1/4 C. fresh lemon juice
1 T. finely chopped fresh rosemary
2 C. couscous
1/2 C. coarsely chopped, toasted pistachios
1/2 C. coarsely chopped dried apricots
1/2 C. currants
1/2 C. chopped scallion
2 tsp. finely grated fresh lemon zest
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 Preheat oven to 400 degree F. Rinse and pat lamb dry. Season with salt and pepper; let stand at room temperature 1 hour. Heat 2 T. oil in a heavy roasting pan placed over 2 burners over moderately high heat. Brown lamb on both sides, about 7 minutes. Turn lamb fat side up and cut 1-inch slits in top about 1-1/2 inches apart. Push garlic slices into slits. Combine honey, juice, rosemary, and 2 T. oil in a bowl; reserve for basting. Roast lamb in middle of oven, basting halfway through with honey mixture (adding water, as needed, to bottom of pan if dry), until an instant-read thermometer inserted by 2 inches into thickest part of lamb (not touching bone) registers 125 degree F for medium, 1 to 1-1/4 hours. Transfer lamb in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices. Meanwhile, bring 2-1/2 C. water to boil with chopped garlic and stir in couscous. Immediately cover and remove pan from heat. Let couscous stand, covered, 5 minutes. Add remaining 1 T. oil, the pistachios, apricots, currants, scallion, and zest; salt and pepper to taste. Stir with a fork to combine, breaking up any clumps of couscous.  Serve lamb with couscous and spoon any pan juices over meat. Makes 8 to 10 servings.Â
Bacon Cheeseburger Dippers
2 lb. Ground Beef
½ C. Bacon Cooked and Crumbled
6 oz. Cheddar Cheese Sliced
1 tsp. Black Pepper
½ tsp. Salt
2 T. Dill Pickle Juice optional
1 ½ tsp. Onion Powder
Preheat your oven to 425 degrees F In a large bowl combine the beef, bacon pieces, pepper, salt, pickle juice, and onion powder. Using your hands, mix the meat with the other ingredients until well incorporated. Spread 1 tbsp of the meat mixture evenly into the cavities of a whoopie pie pan OR if you don’t have a whoopie pie pan, simply spread it into circles approximately 2 inches in diameter on a parchment-lined baking sheet. Bake for 5 minutes, or until meat is cooked through. Carefully remove from the pan and place them a large paper towel lined dish. Top ½ of the meat patties with a 1†square of cheddar cheese, then another patty. Allow them to cool slightly before serving with the dipping sauces of your choice.
Vegetable cooking spray
2 T. granulated sugar
2 T. confectioners’ sugar
1/2 C. butter cut up (no substitutes)
1-1/4 C. all-purpose flour
1/2 tsp. grated fresh ginger
3/4 C. granulated sugar
1 tsp. grated lime peel
1/4 C. fresh lime juice
3 large egg yolks
1 large egg
2 T. butter cut up (no substitutes)
Confectioners¿ sugar, for garnish
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Heat oven to 350 degree F. Lightly coat twelve 1-3/4-inch miniature muffin-pan C. (or mini muffin pans) with vegetable cooking spray. For the pastry, pulse the 2 T. granulated and confectioners¿ sugars together in a food processor to blend. Add 1/2 C. butter and pulse to break up into small pieces. Add flour and ginger; pulse until fine crumbs form. Turn crumbs out onto counter and gently gather until dough holds together. Divide dough in half. Roll each piece into a 12-inch log; wrap one log in plastic wrap and refrigerate. Cut remaining log crosswise into 12 equal pieces. Press each piece into bottom and up side of a muffin C.. Bake 16 to 18 minutes or until pastry is golden. Meanwhile, for the lime curd whisk together the 3/4 C. granulated sugar, lime peel, lime juice, egg yolks and egg in a medium saucepan. Cook 5 to 8 minutes, stirring, over medium-low heat, until mixture thickens (do not boil). Strain mixture through a fine sieve into a medium bowl; stir in 2 T. butter until melted. Reduce oven temperature to 300 degrees F. Using half the Lime Curd, fill tartlet shells. Bake 10 to 12 minutes or until filling is set. Transfer pan to a wire rack. Remove tartlets from pan when slightly warm, then cool completely. Cool pan. Repeat process with remaining pastry log and Lime Curd. Garnish with confectioners¿ sugar, if desired. Makes 2 dozen tartlets.Â
2 tsp. olive oil, plus additional for cookie sheet
1 medium onion, chopped
1 tsp. chopped fresh thyme, plus sprigs for garnish
5Â Â squash blossoms, pistil and stems discarded, blossoms chopped
1/2 C. (4 oz.) crumbled soft mild plain goat cheese
1 prepared piecrust (from a 15-oz. box), thawed if frozenÂ
Flour, for piecrust
1 medium zucchini, trimmed and cut lengthwise int 1/8-inch-thick slices
1 medium yellow squash, trimmed and cut lengthwise into 1/8-inch-thick slices
1 large egg yolk beaten with 2 tsp. water, for egg wash
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Heat oil in a medium nonstick skillet over moderately high heat until hot but not smoking. Add onion and cook, stirring, until golden brown, about 5 minutes. Remove from heat; stir in thyme and squash blossom. Transfer to a bowl and let cool to room temperature. Stir in cheese; season with salt and pepper. Preheat oven to 450 degree F and arrange rack in lower third. Lightly oil a large cookie sheet. Unfold piecrust on a lightly floured surface and roll out with a floured rolling pin into a 14-inch round. Place on prepared cookie sheet and spread evenly with cheese mixture, leaving a 2-inch border around edges. Decoratively arrange zucchini and squash slices over cheese to form a pinwheel, overlapping in center; season with salt and pepper. Fold piecrust edges up and over filling, forming a 1-1/2-inch crust. Brush crust with egg wash and chill 15 minutes. Bake until crust is golden brown and zucchini and squash are tender, about 20 minutes. Transfer tart on cookie sheet to a rack to cool slightly. Using a large metal spatula, carefully slide tart onto a platter, garnish with thyme sprigs, if desired, and serve immediately. (Can be made ahead. Cool, wrap in foil and chill up to 1 day. Bring to room temperature before serving or reheat in a 350 degree F oven 10 minutes.)
One Pot Ham & Cheese Tortellini
1 tbsp. extra-virgin olive oil
1 shallot, minced
3 cloves garlic, minced
1/2 lb. deli ham, chopped
Freshly ground black pepper
1 1/2 lb. cheese tortellini
2 c. frozen peas
3/4 c. low-sodium chicken broth
1/3 c. heavy cream
1 c. shredded swiss
1/2 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes. Add heavy cream, Swiss, and Parmesan and stir until creamy. Garnish with parsley and serve.
Herbed Steaks with Polenta Chips
2 cups salt reduced chicken stock
1/2 cup polenta
2 tablespoons finely grated parmesan cheese
1/2 teaspoon garlic powder
1/3 cup finely chopped fresh chives
3/4 cup finely chopped fresh flat-leaf parsley leaves
1 1/2 tablespoons finely chopped fresh tarragon leaves
2 small garlic cloves, crushed
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 x 400g beef rump steaks, halved crossways
Olive oil cooking spray
Salad leaves, to serve
Grease a 6cm-deep, 19cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang on all sides. Place stock in medium saucepan over medium-high heat. Cover. Bring to boil. Reduce heat to low. Add polenta, stirring constantly, in a slow steady, stream. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan, garlic powder and half the chives. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 to 3 hours or until set. Combine parsley, tarragon, garlic, oil, vinegar and remaining chives in a bowl. Place beef in a large glass or ceramic dish. Add three-quarters of the parsley mixture. Rub parsley mixture into beef. Cover. Refrigerate for 1 hour. Meanwhile, preheat oven to 200°C/180°C convection. Line a large baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on prepared baking tray. Bake for 25 minutes or until golden. Lightly spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Top with remaining parsley mixture. Stand, covered, for 5 minutes to rest. Serve with polenta chips and salad leaves.
5 1/4 to 5 3/4 C. all-purpose flour
1 package active dry yeast
1 1/4 C. Reduced Fat Milk
1/2 C. butter, margarine, or shortening
1/3 C. sugar
1/2 tsp. salt
2 eggs
2 T. finely shredded orange peel
1/4 C. orange juice
1 recipe Orange Icing (optional)
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In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside. In a medium saucepan heat and stir Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.) For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes. For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.
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Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.
Wild Rice with Cherries and Hazelnuts
1 C. wild rice
2-1/2 C. water
1/4 tsp. salt
Brown sugar or pure maple syrup
1/2 C. dried cherries
1/2 C. chopped hazelnuts, lightly toasted
Milk, soy milk, or cream
Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1-1/4 hours, or until all the water is absorbed and the rice is tender and has “butterflied,” or burst open. (If the grain has become tender but there is still water left, drain it off.) Remove from the heat and stir in the sugar or maple syrup and the cherries. Serve hot, topped with chopped hazelnuts and the milk of your choice.
1 pkg. (4 serving size) white chocolate or vanilla instant pudding mix
1 1/4 C. Reduced Fat Milk
1 tsp. vanilla
3 medium mangos
1/2 (8 oz.) tub non-dairy frozen light whipped dessert topping, thawed
2 T. chopped pistachios
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In a medium mixing bowl prepare pudding mix according to package directions using the 1 1/4 C. Milk. Stir in vanilla. Set aside. Â Seed and peel mangoes. Cut fruit into wedges. Divide fruit among six chilled dessert bowls. Fold whipped topping into pudding mixture; spoon over fruit. Top with chopped pistachios.