Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in half lengthwise

3 T. olive oil

1 tsp. Italian seasoning

salt and pepper to taste

1 cup balsamic vinegar

4 T. honey

1/4 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 400 degrees. Lb. chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.  Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

1 C. pitted and chopped Northwest fresh sweet red cherries

1 C. pitted and chopped Northwest Rainier cherries

1 large Northwest white peach*, pitted and cubed (about a C.)

1 C. fresh blueberries

Minted Honey Lemon Dressing

 

*Casaba melon, lichee, julienne jicama or cubed jack, swiss, mozzarella or cream cheese can be substituted. Toss together cherries, peach and blueberries. Sprinkle with dressing and toss gently.

Minted Honey Lemon Dressing: Combine 2 T. fresh lemon juice, 1 T. each honey and olive oil, 2 tsp. chopped fresh mint and 1/4 tsp. salt. Mix well. Makes 1/4 C.

Bread Pot Fondue

Bread Pot Fondue

1 round, firm loaf of bread (1-1/2 lbs – 8 to 10 inches in diameter)

10 oz. Cracker Barrel sharp cheddar cheese (gold wrapper)

2 pkgs. (3 oz. each) cream cheese – softened

1-1/2 C. dairy sour cream

8 oz. diced cooked ham

1/2 C. chopped green onion

1 tsp. Worcestershire sauce

2 T. vegetable oil

1 T. butter, melted

Assorted raw vegetables or crackers

 

Preheat oven to 350º F. Slice off top of bread; reserve top. Hollow out the inside of the loaf of bread with a small paring knife, leaving a 1/2 inch shell. Cut removed bread into 1- inch cubes; you should have about 4 C. Reserve for toasting. Combine cheddar, cream cheese and sour cream in bowl. Stir in ham, green onion and Worcestershire sauce. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil. Baked in preheated oven for 1 hour 10 minutes on cookie sheet or until cheese filling is melted and heated through. Meanwhile, stir together bread cubes, oil and melted butter in bowl. Arrange on cookie sheet and bake in 350º F oven, turning occasionally for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue. Remove bread from oven, unwrap and transfer to platter. Remove top and stir filling before serving. Use toasted bread cubes and assorted veggies or crackers as dippers for the fondue.

 

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

2 handfuls spinach

Pinch of nutmeg

2 T. canned chickpeas, drained and rinsed

Pinch of paprika

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Meanwhile, place the spinach in a small pan with a splash of water, place over medium heat, and cook until wilted. Drain and sprinkle with the nutmeg. Place the chickpeas in a bowl, sprinkle with the paprika, and coarsely mash with a fork. Divide the spinach and chickpeas between the two mushrooms.

 

Yield: 1 serving

Calories: 150

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

 

1 pound rhubarb, trimmed and cut into small chunks

Zest and juice of 1 orange

Zest and juice of 1 lemon

1-inch piece fresh ginger, peeled and finely chopped

5 ounces plain yogurt

 

Preheat the oven to 35O°F. Put the rhubarb, zests, juices, and ginger in an ovenproof dish. Bake uncovered for 30 to 40 minutes. Allow to cool and then transfer to an airtight container. The rhubarb compote will keep in the fridge for 1 to 2 days. To make the yogurt, swirl 2 T. of the rhubarb compote through the yogurt.

Bloomin’ Onion

Bloomin’ Onion

bloomin1/3 C. Cornstarch; more if needed

1 1/2 C. Flour

2 tsp. Garlic; mince

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

4 Sweet Vidalia Onions

2 C. Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne

 

Creamy chili sauce

1 pt Mayonnaise

1 pt Sour cream

1/2 C. Tomato chili sauce

1/2 tsp. Cayenne

 

Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1″ of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.  Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne and mix well.

 

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

2 T. olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 tsp. dried oregano

1/4 tsp. red pepper flakes

4 slices hearty white sandwich bread

3/4 C. milk

1 lb sweet Italian sausage links

1 C. parmesan cheese, grated

1/2 C. chopped fresh parsley leaves

2 large eggs

2 cloves garlic, minced

1 1/2 tsp. salt

2 1/2 lb. ground beef chuck

 

Heat oil in a large skillet over medium-high heat. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to a large bowl to slightly cool.   Meanwhile, adjust oven rack to upper-middle position and preheat oven to 475 degrees. Mash the bread and milk with the onion mixture.  Remove the casings from two of the sausage links and add to the bread mixture along with the parmesan, parsley, eggs, garlic, and salt.  Mix well with your hands to combine.  Add the ground beef and knead with your hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), and place on rimmed baking sheet.  Arrange the remaining sausages around the meatballs and bake until well browned, about 20 minutes. Once your meatballs and sausage are cooked, you can transfer them to your favorite sauce to simmer for a bit and add flavor to it, fill some hoagie rolls with them and top with mozzarella, or freeze for later use!

Bloody Mary Shrimp Cocktail

Bloody Mary Shrimp Cocktail

1 1/2 lb. (about 60) cooked peeled deveined medium shrimp, thawed if frozen

1/2 C. tomato juice

1/4 C. vodka, if desired

1/2 tsp. red pepper sauce

1/2 tsp. sugar

1/2 tsp. celery salt

2 T. chopped fresh parsley

1 C. cocktail sauce

1/4 C. finely chopped green olives

 

Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.    Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.    Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.   Don’t marinate the shrimp more than 3 hours; a longer time in the tomato juice will toughen the shrimp.

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

1 pound parsnips, peeled and cut into 1/2-inch pieces

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

2 T. extra-virgin olive oil

1 large onion, chopped

Salt

Freshly ground black pepper

8 ounces cheddar cheese, shredded (2 C.)

Preheat the oven to 4OO°F. Combine the parsnips and sweet potatoes in a medium saucepan and add cold water to cover. Bring to a simmer and cook until both vegetables are firm-tender (just shy of al dente), about 10 minutes. Drain the vegetables and set aside. Meanwhile, heat 1 T. of the oil over medium-high heat in a large ovenproof skillet (such as cast iron). Add the onions, salt and pepper to taste, and cook, stirring occasionally, until soft and charred in places, about 15 minutes. Transfer the onions to a bowl. Add the remaining T. of oil to the pan. When hot, add the vegetables and cook until browned in spots, turning just once or twice, about 10 minutes. (If you fiddle with the vegetables too much, they’ll stick, so seriously, hands off.) Spread the onions over the vegetables, then top with the cheese, and bake for 5 to 10 minutes, or until the cheese is completely melted and beginning to bubble. Serve hot.

Bleu Cheese Crisps

Bleu Cheese Crisps

1/4 cup butter, softened

1 tsp. grated onion

3/4 cup crumbled bleu cheese

1/2 cup cheddar cheese, grated

3/4 cup flour, sifted

 

Preheat oven 450 degrees. Mix all ingredients well. Shape into small balls and place on ungreased baking sheet. Press with fork to form small wafers. Chill 2 hours. Bake in 450 degree oven for 10 minutes or until golden brown.

PNW Pale Ale Oven-Roasted Clams

PNW Pale Ale Oven-Roasted Clams

PNW Pale Ale Oven-Roasted Clams

2 pounds small Manila Clams

1 T. Garlic, freshly minced

¼ tsp. Red pepper flakes

2 Plum tomatoes, chopped

1 tsp.  Rosemary, freshly minced

½ Lemon, cut into fourths

¼ C. Pale ale beer

2 T. Butter

1 sprig Rosemary

 

Preheat oven to 500°F.  In a large bowl, toss the clams, garlic, pepper flakes, tomatoes, and minced rosemary.  Transfer to a cast-iron skillet.  Squeeze the lemon wedges over the clam mixture, and then drop the wedges into the dish.  Pour the beer over the clams.  Scatter the butter in pieces over the clams.

Place the rosemary spring in the center.  Roast for 14 to 15 minutes for small clams, or about 20 minutes for larger clams, until they open.  Remove from the oven and stir with a large spoon.  Discard any clams that do not open.

Bite-Size Taco Turnovers

Bite-Size Taco Turnovers

1/2 lb. ground beef

1/4 C. taco sauce

2 tsp. chili powder

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 10-ounce package refrigerated pizza dough

1/4 C. shredded American cheese or cheddar cheese

1 egg

1 tsp. water

For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14×10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.  Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 tsp. water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.

PNW Creamy Razor Clam Linguine with Parsley and Chives

PNW Creamy Razor Clam Linguine with Parsley and Chives

PNW Creamy Razor Clam Linguine with Parsley and Chives

1 1/2 C. razor clams, cut into 1/2-inch pieces

10 ounces linguine

1/4 C. butter

1/4 C. olive oil

1 C. onion, diced

4-5 cloves garlic, minced

1 C. white wine

2 C. tomatoes, diced

1 T. oregano, chopped (optional)

1 C. parsley, chopped

2 T. basil, chopped (optional)

saffron or red pepper flakes (optional)

1/3 C. Parmesan, grated

 

In a large saucepan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I add several strands of saffron to the wine half an hour beforehand) and cook for a few minutes, then add tomatoes and oregano and simmer 10–15 minutes. If sauce gets too thick, add a splash of water. If using fresh pasta, add the razor clams to sauce when putting pasta into boiling water; if pasta is dried, wait until it is half-cooked and then add clams to sauce. The razors only need a few minutes of cooking. Drain and toss pasta in a large bowl with sauce, parsley and any other herbs. Serve with Parmesan.

Best-of-the-Border Three Bean Dip

Best-of-the-Border Three Bean Dip

3 scallions, cut in 1-inch lengths
2 tsp. vegetable oil
2 garlic cloves, peeled
1 tsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces ) mild green chiles
1 C. reduced-fat sour cream
1 C. mild or medium-spicy salsa
Cilantro sprigs, for garnish

 

In food processor, process scallions, oil, garlic, lime juice, chili powder, cumin, salt and red pepper until scallions are very finely chopped. Add beans and chiles; process until well blended, but not totally smooth. Spoon half into medium glass serving bowl. Spread with 1/2 C. sour cream and 1/2 C. salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs.

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

2 goat shanks (3/4-1 pound each)

1 T. olive oil

Salt and pepper

1/2 pound shallots, chopped

6 cloves garlic, minced

3/4 C. prunes, minced

1/3 C. brandy

1 C. chicken or beef broth

1 C. white wine

1 sprig rosemary

1 bay leaf

 

Preheat oven to 325. Brown the goat shanks on all sides in a heavy Dutch oven. Salt and pepper liberally and set aside. Heat a little olive oil in the same Dutch oven. Cook the shallots and garlic until softened and fragrant. Add the minced prunes and cook, stirring, for 3-4 minutes. Add the brandy and stir to deglaze. Place the goat on top of the shallot and prune mixture in the Dutch oven. Pour the white wine and broth over top and bring to a light simmer. Add the rosemary and bay leaf. Cover and bake in the oven for two hours. When the meat is tender and pulling away from the bone, remove from the oven. Put the shanks on a plate and cover with foil to keep warm. Scrape out the prune and shallot mixture under the meat and puree it with a stick blender or in a food processor. Return to the Dutch oven over medium-high heat and reheat, stirring. If the sauce is very thick you may want to thin it out by whisking in another C. or two of beef broth or wine. Taste and season with salt and pepper

Beer Cheese Fondue

Beer Cheese Fondue

1 loaf (1 pound, about 20 inches) French bread, cubed

1/4 C. chopped onion

1 tsp. minced garlic

1 T. butter

1 C. beer or nonalcoholic beer

4 C. (16 oz.) shredded cheddar cheese

1 T. all-purpose flour

2 to 4 T. half-and-half cream

 

Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice.  Meanwhile, in a small saucepan, sauté onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 T. cream.  Transfer to a small ceramic fondue pot or slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 C.

Herb Seasoned Grain-Free Stuffing

Herb Seasoned Grain-Free Stuffing

Herb Seasoned Grain-Free Stuffing

3 T. ghee or butter

3 C. fine diced sweet onion

2 C. finely sliced celery

1/2 C. fine diced carrots

1 medium apple, diced

1/4 C. dried cranberries

1 T. (heaping) minced fresh sage

2 tsp. dried thyme

1/2 tsp. each of dried rosemary, garlic powder, sea salt and pepper

1 large egg, plus 1 egg white

2 C. blanched almond flour

 

Preheat oven to 350ºF. Melt ghee in a large cast-iron skillet over medium heat. (If you don’t have a cast iron skillet, see recipe note below.) Add the onion, celery, carrots, apple, cranberries, and seasonings.

Sauté mixture until veggies soften, about 6-8 minutes. Meanwhile, in a small bowl, add the egg, egg white and one tablespoon of water. Whisk well until slightly frothy. Set aside. When veggies begin to soften, remove skillet from heat and stir in the blanched almond flour; mixing well to combine. Drizzle the whisked eggs over the top of the stuffing, using a fork to gently stir in the eggs and fluff the mixture. (Fluffing the stuffing, rather than smoothing out the top, helps to create browned bits that add a tasty texture and depth of flavor.) Bake stuffing approximately 50 minutes, until top is golden brown.

 

Recipe Variation: For a delicious one-skillet meal, reduce blanched almond flour to 1 C.. After stirring in the almond flour, add 1 C. of leftover shredded roast chicken (or diced grilled chicken), and stir well to combine. Add the eggs as directed in step 6 and bake approximately 40-50 minutes, until golden brown. Makes 2-3 servings.

Basque Mushrooms Toasts

Basque Mushrooms Toasts

3 tsp. Olive Oil
1/2 lb. Mushrooms, thinly sliced
2 lg. Garlic cloves, chopped
1 tsp. All purpose flour
1/4 C. Dry Sherry
1/2 sm. dried red chili
1 C. Canned beef broth
1/4 C. Chopped fresh parsley

2 lg. 1/2-inch-thick French or sourdough bread slices
Olive Oil

Heat 3 tsp. oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley. Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.  Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

1/2 medium green cabbage about 1½ pounds

1 tablespoon garlic-infused olive oil or regular olive oil

salt & pepper

Sauce:

3 tablespoons butter

2 tablespoons minced fresh onion

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/8 teaspoon each salt and pepper

optional: chopped chives or parsley for serving

 

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges. Sprinkle with chives or parsley, if desired.

Basil Cheese Triangles

Basil Cheese Triangles

a48019b6-4a52-45e6-a875-652583379a221 lb. feta cheese

2 eggs, slightly beaten

1/4 C. finely chopped fresh or 1 T. dried basil leaves

1/4 tsp. white pepper

1 package (16 oz.) frozen phyllo sheets (18×14 inches), thawed

1/3 C. margarine or butter, melted

 

Heat oven to 400ºF. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.    Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level tsp. cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.    Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.   Finely shredded Monterey Jack cheese can be used for the feta cheese.

Sausage Rolls with Hot Pepper Jelly

Sausage Rolls with Hot Pepper Jelly

Sausage Rolls with Hot Pepper Jelly

8 ounces Crescent Dough Sheet

12 ounces sausage links (not breakfast sausage)

¼ cup hot pepper jelly

2 tablespoons whole-grain mustard

 

Preheat oven to 375°F. Spray a 24 mini-muffin tin with cooking spray. (You might need to use 2 muffin tins.) On a clean work surface, lay the Crescent Dough Sheet flat then cut it in half lengthwise. Cut each half into ¾” strips. Cut the sausage links into 1” pieces. Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.

Place one rolled sausage in each muffin cup, sausage side up. Place a small dollop of hot pepper jelly and a small dollop of mustard on the top of each sausage roll. Bake in at 375°F, 12-15 minutes or until golden and bubbly. Transfer to a cooling rack 5 minutes then place on a serving tray. Serve hot. Enjoy!

Baked Brie with Caramelized Onions

Baked Brie with Caramelized Onions

2 tsp. C. Sliced Onions (about 4 large)
1 tsp. Minced fresh thyme

4 Garlic cloves, chopped

1/2 C. Dry white wine

1 tsp. Sugar

1 8-inch-diameter 32-to-36 ounce French Brie, packed in wooden box (reserve box)

2 French bread baguettes, sliced

 

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350 degrees F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

 

8oz. uncooked Macaroni

5 to 10 peeled cloves Garlic

2 C. grated American cheese (1/2 lb.)

2 to 4 T. Worcestershire sauce

¼ C. chili sauce

Salt and pepper to taste

¾ C. piping hot melted butter

 

Boil macaroni with the garlic until tender.  Drain, keeping garlic with pasta and return to pan.  Add remaining ingredients except butter; Stir to combine.  Pour butter over noodles and cheese, tossing until cheese is all melted and noodles well coated.

Bacon Pinwheels

Bacon Pinwheels

6 bacon strips, diced

6 oz. cream cheese, softened

1/2 C. mayonnaise

1 can (4 oz.) mushroom stems and pieces, drained

1/2 tsp. garlic powder

1 tube (8 oz.) refrigerated crescent rolls

 

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small mixing bowl, beat cream cheese and mayonnaise. Add the mushrooms, garlic powder and bacon. Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Open-Faced Steak and Cheese Sandwiches with Malt Vinegar Jus

Open-Faced Steak and Cheese Sandwiches with Malt Vinegar Jus

Open-Faced Steak and Cheese Sandwiches with Malt Vinegar Jus

 

1 ½ pounds flank steak

1/4 cup malt vinegar

2 tablespoons whole-grain mustard

1 tablespoon Dijon mustard

2 tablespoons canola oil

1/2 teaspoon freshly ground black pepper

Kosher salt

1/2 cup beef or chicken broth

1 soft baguette, cut in half and then halved lengthwise (or 4 hoagie buns, split)

12 ounces Gouda cheese, thinly sliced

 

Place the flank steak in a casserole dish. Whisk the vinegar, whole grain mustard, Dijon mustard, 1 tablespoon of the oil, and pepper together in a small bowl, and pour the marinade over the steak. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Transfer the steak to a plate, leaving as much marinade as possible in the dish. (Reserve the marinade.) Rub the steak with the remaining tablespoon of the oil, then season with salt on both sides. Preheat the oven to 4OO°F. Line a baking sheet with parchment paper and set aside. Preheat a hot fire (about 5OO°F) in a gas or charcoal grill. When the grill is hot, brush the grilling grates clean. Grill the steak over direct high heat, keeping the lid closed as much as possible, until cooked to your desired doneness, about 5 minutes for medium-rare, turning one time during cooking. Transfer the steak to a cutting board and let rest for 10 minutes. Transfer the marinade to a small saucepan, stir in the broth, and bring to a boil. Reduce heat and simmer for 5 minutes. Arrange the baguette sections cut side up on the prepared baking sheet. Drizzle the baguettes with the sauce. Slice the steak as thinly as possible, divide the slices (and their juices) among the baguette pieces, and top with the cheese. Bake the open-faced sandwiches for about 5 minutes, or until the cheese is bubbling and the bread is toasted.

Bacon & Tomato Cups

Bacon & Tomato Cups

8 Slices Bacon

1 Tomato, chopped

1/2 Onion, chopped

3 oz. Shredded Swiss Cheese

1/2 C. Mayonnaise

1 tsp. Dried Basil

1 16oz. Can Refrigerated Buttermilk Biscuit Dough.

Preheat over to 375degrees.  Lightly grease a muffin pan.  In medium skillet over medium heat, cook bacon until evenly brown.  Remove from skillet and drain on paper towels.  Crumble Bacon into mixing bowl, add tomato, onion, cheese, mayonnaise and basil.  Separate biscuits into halves horizontally.  Place each half into cups of the muffin tin.  Fill each biscuit cup with bacon mixture.  Bake in oven for 10-12 minutes, or until golden brown.

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

2 slices Bread

Thin slices of Smokey Havarti cheese

1/2 onion sliced thin

2 T. fig jam

3 T. softened butter

Instructions

 

In a small frying pan, add 1 T. butter and sliced onions. Cook on med-low heat cook until softened and lightly browned while stirring occasionally. Cook about 20 – 25 minutes. Set aside. Butter one side of each piece of bread. Add cheese slices to the other side of the bread until covered (opposite of the buttered side). On one slice of the bread, spread the fig jam over the cheese. On the other slice, spread the onions over the cheese. Place the slices of bread (buttered side down) in the pan on medium low and cover with a lid. It only takes a minute or two for the bread toast and the cheese to melt. Once bread is browned, take out of pan on a plate and put sandwich together. Cut in half and serve.

Baby Wellingtons

Baby Wellingtons

1 lb. beef tenderloin filets, cut into 1-inch cubes

2 T. butter

½ lb. mushrooms, very finely chopped

2 T. minced shallots

2 cloves garlic, minced

¼ C. Cabernet Sauvignon

½ tsp. chopped tarragon

Salt and freshly ground pepper to taste

1 (17.3-oz.) package puff pastry, thawed

1 egg, beaten

1 (4-oz.) jar horseradish

1 C. sour cream

 

Place beef cubes in freezer 30 minutes. Meanwhile, melt butter in medium skillet. Add mushrooms, shallots and garlic, and cook over medium heat 10 minutes, stirring frequently. Add wine and tarragon and cook until all excess liquid has cooked off. Season to taste with salt and pepper and set aside. Preheat oven to 450°F. Roll each puff pastry sheet into 11-inch square on lightly floured board. Cut each sheet into 9 equal squares and place equal amounts of mushroom mixture in center of each. Top with beef cubes and brush pastry edges with beaten egg. Fold in pastry to enclose and pinch edges to seal well. Place seam-side down on baking sheet and brush with beaten egg. Bake about 12 minutes or until pastry is golden brown. Stir together horseradish and sour cream and serve with Wellingtons. Makes 18 appetizers.  Vegetarian alternative: Substitute 18 (1 ½ -inch) baby portobello mushrooms, stems removed

Summer Antipasto Salad

Summer Antipasto Salad

Dressing

3 T. red wine vinegar or balsamic vinegar

2 T. olive oil

1/2 clove garlic, minced

1/8 tsp. dried basil

1/8 tsp. salt

1/8 tsp. ground black pepper

Salad

1 small bunch broccoli, cut into florets

1 medium zucchini, cut into 2″ matchsticks

1 pound shrimp, cooked

1 C. cherry tomatoes, halved

1/2 C. canned artichoke hearts, drained and quartered

1/3 C. pitted kalamata olives, pitted

4 ounces part-skim mozzarella cheese, cut into 1/2″ cubes

8 slices reduced-fat deli ham, rolled into tubes

16 slices turkey pepperoni

 

To make the dressing: In a small bowl whisk together the red wine or balsamic vinegar, oil, garlic, basil, salt, and black pepper. To make the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil the broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to transfer the vegetables to the ice water to halt the cooking process. Drain well. Place the shrimp in the center of a large platter. Arrange the broccoli, zucchini, tomatoes, artichoke hearts, olives, cheese, ham, and pepperoni in small mounds around the shrimp. Drizzle with the dressing.

Easy Meaty Breakfast Pizza Bites

Easy Meaty Breakfast Pizza Bites

Easy Meaty Breakfast Pizza Bites

6 uncooked sausage patties, quartered

4 slices bacon

2 red, green, or yellow bell peppers, diced

1/2 onion, chopped

5-6 eggs, beaten

1 C. mozzarella cheese, shredded

1 (11 oz) roll of pizza dough

 

Preheat oven to 4OO°F and grease a 12-C. muffin pan plus 2 C. from the second pan (14 C. in all).  In a large skillet, cook bacon until crisp. Place on a paper toweled plate to drain. Reserve a tsp. of bacon fat to cook onions and peppers until tender. Finally, add pieces of sausage and cook until no longer pink. Place sausage on the plate with bacon. Next, on a floured cutting board, roll out pizza dough. Cut pizza into 14 squares. Place one square in each cup.  Prebake the dough for 5 minutes. Remove pan from the oven and tamp the dough down using a tart shaper or the bottom of a shot glass. Crumble bacon and add it, along with sausage, peppers, and onions evenly into each dough cup. Fill each C. evenly with the eggs. Top each pizza C. with mozzarella cheese. Bake for 8-10 minutes, or until the egg has set. If the cheese is browning too quickly, move the tray to the bottom rack and continue to cook.

Avocado Stuffed Cherry Tomatoes

Avocado Stuffed Cherry Tomatoes

20 cherry tomatoes

2 avocados

2 tablespoons lemon juice

1 tablespoon onions, minced

6 to 10 drops Tabasco sauce

 

Slice the tops off the cherry tomatoes.  Working carefully,  use a small spoon to remove the pulp and seeds.  Reserve pulp.  Turn the tomatoes over on paper towels and drain for 20 minutes. Peel the avocados; then mash them by hand, in a blender or food processor.  You should have 1 cup.  Mix in the remaining ingredients into the pulp.  Fill the tomatoes with the mixture.

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

1 lb. brussels sprouts, trimmed

4 T. olive oil

Kosher salt and freshly ground pepper

1 1/2 lb. boneless, skin-on chicken thighs

1/2 cup dried cranberries

5 Tbs. plus 1/2 tsp. balsamic vinegar

Juice of 1/2 lemon

 

Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C). Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside. Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside. Pat the chicken dry and season generously with salt and pepper. Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly. While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine. Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper. Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Artichoke Sunflower Dip

Artichoke Sunflower Dip

1-15 oz. can cannelli or other white beans, rinsed and drained

2-3 garlic cloves

1-15 oz. can artichoke hearts, drained and chopped

1/3 C. reduced fat mayonnaise

1-2 oz. jar diced pimentos

1/4 tsp. salt

Juice of one lemon or lime

4 oz. feta cheese, crumbled

1/2 C. roasted and salted sunflower kernels

 

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Artichoke Nibbles

Artichoke Nibbles

2 jars artichokes (reserve liquid)

1/4 C. chopped onion

4 eggs

3-4 cloves garlic, chopped

1/8 tsp. oregano

1 tsp. Tabasco sauce  

1/4 C. dried breadcrumbs

1/4 tsp. salt

1/4 tsp. pepper

8 oz. cheddar cheese, shredded

 

Pre-heat oven to 325-350 f. grease pan (I use a 9×9 brownie pan). Chop artichokes. Sauté onion in artichoke liquid until soft, drain, set aside. Beat eggs; add spices, artichokes, cheese and onion. Bake 30 minutes. Cool and cut into squares.

Tomato Egg Cups

Tomato Egg Cups

6 large beefsteak or heirloom tomatoes

6 whole organic eggs

6 egg whites

1 tbsp fresh thyme

Sprinkle of feta cheese

Chives, chopped

 

Preheat oven to 450°F (230°C). Begin by cutting the top from each tomato, about a quarter of the tomato. With a paring knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out. Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato. Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked. When they’re ready, sprinkle with chopped fresh chives. 

 

 

Version Two

 

4 medium-size vine-ripened tomatoes

Kosher salt and freshly ground black pepper to taste

4 large eggs

4 tablespoons shredded white cheddar cheese

4 slices toast, cut into strips (as shown in the picture)

 

Preheat oven to 425° F. Slice off and set aside the top third of each tomato. Scoop out the seeds.Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops, for 10 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”—as your child might be delighted to know) for dipping.

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

1/3 C. mayonnaise

2 tsp. horseradish

 

1 pound ground beef

1/3 C. diced onion

4 C. chopped Napa cabbage

1 tsp. salt

1/4 tsp. pepper

1/2 C. shredded Cheddar cheese

2 cans (8 oz ea) crescent rolls

 

Combine the mayonnaise and horseradish in a small bowl and mix completely. Refrigerate until needed.  Preheat the oven to 375ºF.  Cook the ground beef in a large skillet over medium high-heat until browned, breaking it up as it cooks. In the last few minutes, add the onions and cook until the onion is soft. Drain, if needed.  Add the cabbage, salt, and pepper; stir to mix. Cover the pan and reduce the heat to medium. Cook until the cabbage is crisp-tender, stirring occasionally, about 10-15 minutes.  Remove from the heat and allow to cool for 5 minutes.  Stir in the cheese. Separate the crescent dough into 16 triangles, pressing each triangle out slightly to form a larger triangle. Spoon about 1/4 C. beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Serve the bundles with the horseradish mayo for dipping.

Cheese Ball Santa

Cheese Ball Santa

 

The highlight of any Christmas party is an appearance by Santa — especially this Santa. Defer to your kids’ imaginations when you assemble this appetizer; try mini rice cakes instead of cream cheese for a beard or broccoli for ears. Before serving, bring it to room temperature for the best flavor and consistency.

 

1 8-ounce package cream cheese, softened

4 ounces Grated Sharp Cheddar cheese

1 tablespoon softened butter

1 tablespoon minced onion

1 clove minced garlic (optional)

1 teaspoon Dijon mustard

1/2 teaspoon tomato paste

Black pepper, to taste

Red bell pepper

1 to 2 cups whipped cream cheese

Radish slice, carrot stick, pretzel, black olives, crackers, and a cherry tomato

 

Make Santa’s face by blending the first eight ingredients in a large mixing bowl. Spoon the mixture onto a large piece of plastic wrap and shape it into a ball. Tightly wrap the cheese and chill it for 1 hour. Unwrap the cheese ball and place it on a large serving tray. Drape new plastic wrap over the cheese, then flatten and shape it into a face. Remove the wrap and turn the red pepper upside down for Santa’s hat. Spoon the whipped cream cheese into a sealable pint-size plastic bag. Seal the bag and make a small snip in a lower corner to create a pastry bag. Use piped-on whipped cream cheese to stick a radish-slice pom-pom to the hat. Pipe on more cream cheese for a hatband, eyebrows, and a beard. Press on a carrot nose, a pretzel mouth, olive eyes, and cracker ears. Add cherry tomato halves for rosy cheeks. Makes 8 to 10 servings. Kids’ Steps: Shaping Santa’s face and then decorating it with vegetable features are perfect jobs for little helpers.

Blueberry Muffin Waffles

Blueberry Muffin Waffles

Blueberry Muffin Waffles

1 1/2 C. flour

3/4 C. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 C. vegetable oil

1 egg

2/3 C. milk

1 C. blueberries (I used frozen)

Melted butter, for the waffle iron

 

In a bowl, combine the flour, sugar, salt and baking powder. Make a well in the center of the mixture and add the egg, milk and oil. Stir just to combine. Gently stir in the blueberries. (If using frozen blueberries, do no thaw first.) Heat a waffle iron. Brush with melted butter and ladle batter onto the iron. Cook according to the waffle maker directions.

Appetizer Cheese Gift Box

Appetizer Cheese Gift Box

1/2 T. butter

1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)

1 T. minced garlic

1-1/2 tsp. thyme

1/4 tsp. each salt and pepper

1 pkg. (8 oz.) cream cheese, softened

1 log (4 oz.) goat cheese, softened

Thinly sliced medium radishes, cut in triangles

 

Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.

 

Yield:

Calories:

Fat:

Fiber: