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.
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
Â
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.
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
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. Â Stir in the honey if using.
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)
Â
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
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
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.
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
Â
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
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.
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
Â
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. Â 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. Â 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. Â 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. Â 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. Â You can also bake the packets in a preheated 450 degrees F oven for 20-30 minutes until done. 4 servings
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
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
Â
Â
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
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.
4 tsp. lemon juiceÂ
1/2 tsp. anchovy pasteÂ
1/2 tsp. saltÂ
1/2 tsp. black pepperÂ
5 T. olive oilÂ
1 1/4 lbs mushrooms, cut into 1/8 inch slicesÂ
3 T. fresh parsley, choppedÂ
Â
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
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.
1/2 lb green grapesÂ
1/2 lb red grapesÂ
1/2 lb black grapesÂ
8 oz. cream cheese, softenedÂ
1 (7 oz.) jar marshmallow creamÂ
3-5 drops vanillaÂ
1/4 C. very coarsely chopped pecans or walnutsÂ
Â
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
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.
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
Â
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
Â
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
Â
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
Â
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
Â
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
Â
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
Â
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
Â
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
Â
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
Â
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
Â
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)
Â
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
Â
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.