Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

 

5 tablespoons soy sauce low sodium

2 tablespoons brown sugar

1 tablespoon rice wine vinegar

1 teaspoon black pepper

1/2 tablespoon grated ginger or 1 teaspoon ground

5-6 large boneless skinless chicken thighs about 2 1/2 pounds

2 tablespoons olive oil

1 cup onion diced

1 1/2 cups jasmine rice

2 garlic cloves minced

2 cups chicken broth low sodium

Yum Yum Sauce

 

In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours. Preheat the oven to 400 degrees. Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don’t discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point. Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute. Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes. Serve with yum yum sauce drizzled on top.

 

Yum Yum Sauce

 

1 cup mayonnaise

2 tablespoon ketchup

1 tablespoon granulated sugar

½ teaspoon salt

½ tablespoon paprika

2 teaspoons garlic powder

2 teaspoon rice vinegar

1-2 tablespoons water

 

In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use.

Chicken Stuffing Casserole

Chicken Stuffing Casserole

Chicken Stuffing Casserole

 

1 (6 ounce box) stuffing mix

2 tablespoons olive oil

3 tablespoons butter

1 cup onion, diced

1 cup carrots, diced

2 ribs celery diced

1 medium Russet potato, peeled and diced

3 garlic cloves, minced

2 tablespoons flour

1 1/2 cups low sodium chicken stock

1 cup half and half

2 1/2 cups cooked chicken, diced

3/4 cup frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 sprigs of thyme

1 teaspoon fresh rosemary

 

Preheat the oven to 375 degrees. Make the stuffing according to the box instructions and set aside. Heat a large oven-safe skillet on medium-high heat add the olive oil, and butter and melt. Add in the onions, carrots, celery and potatoes and cook 3-4 minutes, then add in the garlic and cook another 30 seconds until fragrant. Sprinkle in the flour and cook another 30 seconds. Add in the chicken stock and turn up the heat a little to bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in the half and half, chicken, peas, salt, pepper, nutmeg, thyme and rosemary and stir bring back to a low simmer for 2-3 minutes. Turn off the heat and spread the prepared stuffing on top of the chicken mixture. Bake for 20-25 minutes until golden brown and bubbly.

Charlston Red Rice

Charlston Red Rice

Charlston Red Rice

 

4 slices thick-cut bacon, chopped

1 medium yellow onion, roughly chopped

1 stalk celery, finely chopped

1 large bell pepper (any color), chopped

4 cloves of garlic, minced or pressed

6 ounces andouille sausage, chopped into pieces

1 (6-ounce) can tomato paste

1 (8-ounce) can tomato sauce

1 tablespoon packed light or dark brown sugar

2–3 teaspoons Creole Cajun Seasoning– homemade or store-bought

2 cups uncooked long grain rice, rinsed until the water runs clear!

2 cups chicken broth

freshly chopped parsley or scallions, for garnish- optional

 

Preheat the oven to 350°F. Prep the rice: Rinse the rice until the water runs clear. I like to place the rice into a large bowl, fill with cool water, and then gently swish the rice around. Careful not to aggressively handle the rice to not break the rice grains. Drain the water and repeat this process about 6 times to remove as much surface starch as possible. Then drain all water and set the rinsed rice aside until called for in the recipe, below. Add the chopped bacon into a large, deep skillet over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside. There should be plenty of rendered bacon drippings left in the skillet. Add the onion, celery, and bell pepper into the same skillet. Sauté the trinity mixture, stirring every so often until tender and golden, about 4-5 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the sausage into the pan and cook with the aromatics until the sausage is golden brown, stirring often, about 2-3 minutes. Then add the tomato paste and stir into the sausage/veggie mixture to coat. Continue cooking for another 1-2 minutes to meld.  Pour in the tomato sauce and season the mixture with the brown sugar and Creole Cajun seasoning, stirring to combine. Add the reserved bacon back into the pan along with the rinsed rice directly into the same skillet, stirring to coat with the tomato mixture. Let the rice toast up in the tomato mixture for 3-4 minutes, stirring often. Then pour in the broth and stir everything to combine. Remove the skillet from heat and tent the skillet with foil. Place the skillet onto a large baking sheet and then transfer the entire skillet into the oven. *If your skillet is not oven-safe, simply empty the rice contents into a greased 9×13-inch baking dish and tent with foil. Bake the dish for 30 minutes. Then remove the foil and continue baking for another 15 minutes until the rice is tender.  Remove the rice dish from the oven and let the rice sit, undisturbed, for at least 10 minutes. Afterwards, use a fork to fluff the rice. Taste the rice and season with more Creole Cajun seasoning to preference, if needed. Serve Gullah red rice immediately with a garnish of chopped parsley/scallions, if desired, as-is or alongside your favorite main entree. Enjoy!

Clam Dip

Clam Dip

Clam Dip

 

20 ounces canned whole baby clams (this is 2 10-ounce cans. You can reduce to one can if you prefer.)

8 ounces brick style cream cheese. Note: if you don’t use the food processor for this recipe you will need to make sure your cream cheese is softened.

3 Tbsp sour cream

3 Tbsp mayonnaise

2 Tbsp cream style horseradish

1 Tbsp lemon juice, or more to taste

1 tsp hot sauce, or more to taste

1 tsp Old Bay seasoning

4 Tbsp clam juice

1 bunch green onions, trimmed and thinly sliced or minced, both white and green parts.

salt to taste

 

Drain your clams and reserve the juice. I like to use a food processor for this next step, but you can do it by hand in a bowl if you prefer. Load the cream cheese, sour cream, mayo, horseradish, lemon juice, hot sauce, and Old Bay seasoning into your food processor fitted with the metal blade (or into a mixing bowl.) Pulse/process until everything is well combined. Add the drained clams and clam juice to the processor and pulse/process until they are finely minced and incorporated into the dip. The size of the bits of clam is up to you, you can make your dip chunkier or smoother as you like. Note: if doing this by hand, mince the clams before you add them. Remove the dip to a bowl and stir in the green onions, and add the salt to taste. Cover and refrigerate until ready to serve. The dip can be made up to a day ahead. If you find your dip is too thick, thin it down with more clam juice. Take a final taste before serving and adjust any of the seasonings, lemon juice, salt, etc. to your liking.  Serve the dip chilled with potato chips, Fritos, or crackers of your choice.

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

 

1 tablespoon olive oil

1 small red onion, diced

1 stalk celery, diced

¼ cup chopped carrot

2 cloves garlic, minced

1 (15 ounce) can fire-roasted diced tomatoes (not drained)

1 tablespoon brown sugar

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)

1 (16 ounce) can vegetarian baked beans, not drained

1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed

5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped

¼ cup water

1 teaspoon apple cider vinegar

1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)

2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)

Optional garnish: chopped fresh parsley or other herbs; sliced green onion

 

Preheat oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer. Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary. Sprinkle cheese on top. Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)!

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

 

3 ¾ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups granulated sugar

1 cup salted butter, at room temperature

2 large eggs, at room temperature

1 cup full fat sour cream, at room temperature

1 teaspoon vanilla extract

¾ teaspoon almond extract

Sparkling sugar, for topping

 

Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. Set aside.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.  In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined. Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar. Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

 

½ pound thick-cut bacon, chopped

1 medium leek, root and leaf ends trimmed off, white and light green part halved lengthwise and then sliced into thin half-moons

Kosher salt

Freshly ground black pepper

1 (14- to 16-ounce) ball pizza dough

4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated

¼ cup heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Put the sliced leek in a colander and rinse it thoroughly under cold running water, using your fingertips to separate the layers. Drain well, then transfer the leek slices to a paper towel–lined plate and blot them dry. In a medium skillet over medium heat, cook the bacon until it just begins to brown at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Pour the bacon grease into a small ramekin for brushing the dough. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Use a pastry brush to spread a very thin layer of bacon grease all over the dough. Scatter the sliced leeks and cooked bacon on top, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven and immediately drizzle the remaining heavy cream over top. Wait 3 to 5 minutes for the cream to congeal, then slice and serve.

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

 

2 cups fresh blackberries (about 8 ounces)

½ cup light brown sugar

2 tablespoons vegetable oil, divided

1 lb. boneless, skinless chicken thighs

Kosher salt and ground black pepper

¼ cup finely chopped sweet onion

½ teaspoon minced fresh rosemary

1 tablespoon apple cider vinegar

Juice from ½ of a lemon (about 1 tablespoon)

1 tablespoon Dijon mustard

Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

 

In a small bowl, stir together the blackberries and brown sugar; set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.

Creamy Dill and Harvest Soup

Creamy Dill and Harvest Soup

Creamy Dill and Harvest Soup

 

In a large pot start by browning the following in oil for about 8 minutes:

 

1-2 onions diced fine

2-3 cloves of garlic chopped

2-3 carrots finely chopped

1/2 head of cabbage shredded fine

 

Once the onion is transparent / golden add 6 cups of cubed potatoes along with 6 cups of boiling/hot water.  Season with S+P , a bay leaf, and 2 tbsp dill seed.

 

Let boil covered for about 20 minutes. once the potatoes are cooked through add a dollop of butter and puree about 1/2 of the soup using an immersion blender, until you have a consistency you like… I enjoy some small bits in a smooth combined thickish stock.  Add:

 

1 cup heavy cream

2 tbsp fresh chopped dill weed

Pizza Stuffed Waffles

Pizza Stuffed Waffles

Pizza Stuffed Waffles

 

2 cups super-easy marinara sauce (or your favorite marinara sauce), divided

1 (14- to 16-ounce) ball pizza dough

4 thin slices pancetta (or 2 to 3 ounces thinly sliced pepperoni)

Dried oregano

Extra-virgin olive oil

Nonstick cooking spray

 

Preheat a Belgian or other 1-inch-deep waffle iron on the medium-high setting. (If yours goes up to 6, turn the dial to 4.) Cut the ball of dough into four equal-size pieces. Set two pieces aside and cover them with a damp dish towel. On a floured work surface, roll or stretch out the first two dough pieces to fit inside the mold of your waffle maker. Mine makes 6-inch round waffles, so I rolled my dough pieces out to a diameter just short of 6 inches. Spread a spoonful of marinara sauce onto one of the rolled/stretched-out dough disks and spread it out, leaving a 1-inch border of dough all around. Place 2 slices of pancetta on top of the sauce, than half of the cheese. Sprinkle with oregano. Brush the exposed border of dough with olive oil, then brush some more olive oil around the perimeter of the second rolled/stretched out dough disk. Invert the naked dough disk onto the topped on and pinch around the edges to seal. Brush the top with olive oil. Open your waffle iron (it should be really hot by now) and coat it with non-stick cooking spray. Carefully invert the pizza dough packet onto the iron, oiled side down, and brush the top with more olive oil. Close the waffle iron and cook for 3 to 5 minutes or until the crust is golden brown but still springy to the touch. (This part is loud and messy, as some of the cheese and sauce will bubble and ooze out of the waffle iron.) When the waffle is done, remove it from the iron. Roll out the remaining portions of dough and repeat steps 3, 4, and 5 to make a second waffle. Fill a ramekin or small bowl with some of the marinara sauce. Cut the waffles into wedges or sticks and serve them with the sauce for dipping.

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

 

10 5-inch cocktail picks or skewers

 

olives (you’re going to need a total of 60 olives)

 

24 small readymade stuffed olives, choose different types from your olive bar or condiment aisle.

Boursin Stuffed Olives

 

12 pitted black olives

1/2 cup Boursin cheese

2 Tbsp cream, to thin the cheese

 

Jalapeño cream cheese stuffed olives

 

12 pitted green olives

1/2 cup cream cheese

1 small jalapeño, chopped

 

marinated stuffed olives

 

12 jarred pimento stuffed olives

4 Tbsp chili crisp

 

Stir together the Boursin and cream until it is smooth. You want it to be thin enough to pipe into your olives, so add a bit more cream if yours is very thick. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive. Blend cream cheese with chopped peppers in a small food processor until very smooth and creamy. You don’t want any larger bits of pepper because they can get caught in the piping tip. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive Put the stuffed olives in a small bowl and top with chili crisp. Stir to combine and let sit for at least an hour, or overnight in the fridge. You should have about 60 olives, allowing about 6 to each pick. Thread the olives on your cocktail picks, alternating types for a pretty presentation. If your picks are shorter or longer than mine, adjust the olives to fit. These picks are best served soon after assembling, but you can keep them covered in a damp cloth or paper towels in the fridge for a few hours if you need to.

Cilantro Lemon Hummus

Cilantro Lemon Hummus

Cilantro Lemon Hummus

 

19 ounces canned chickpeas, drained and well rinsed

1 cup cilantro, rinsed and loosely packed

1 clove garlic, peeled

1/4 cup tahini

3-4 Tbsp lemon juice, fresh squeezed

1 tsp salt

1/2 cup ice water

 

Load everything except the ice water into your blender and blend, starting on low. Add the ice water and continue to blend, gradually increasing the speed until you reach the highest speed. The hummus should be completely smooth. Stop the machine to scrape down the sides if necessary. Give the hummus a taste in case you would like to add more salt, or more lemon juice. Chill the hummus until ready to serve.

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

 

vegetable oil

2 large portobello mushroom caps, sliced into 1/4 inch slices

2 cups buttermilk

1 cup all purpose flour

pinch of salt

 

1/3 cup mayonnaise

juice from 2 Meyer lemons

salt and fresh cracked pepper

 

Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

 

1/4 lb cooked shrimp

1 Tbsp fresh grated ginger

1/2 cup water chestnuts

1 spring onion, trimmed and rough chopped

1/4 cup cilantro

salt and black pepper , to taste

 

24 square wonton wrappers

vegetable oil , for frying

 

1 cup plum jam, 1/2 of recipe below

1 clove garlic, finely minced

2 Tbsp chili sauce

1-2 Tbsp white vinegar

1 Tbsp grated fresh ginger

 

7 plums, (about 1 lb 5 oz) peeled and chopped

2 cups sugar

juice of 1 lemon

 

In the bowl of a small food processor put all the filling ingredients and pulse till finely minced. Do it by hand if you have the patience. Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls. Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil shimmer on the surface and hear a sizzle when you place the rolls in the hot oil. Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels. If you are making these ahead, you can reheat in a 350°F. oven for several minutes. To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally. Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling. Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups) To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.

Rhubarb Applesauce

Rhubarb Applesauce

Rhubarb Applesauce

 

5 lbs Granny Smith apples, peeled cored and quartered

1 ½ lbs trimmed rhubarb, sliced into 2 inch pieces

1/2 cup sugar

1/2 cup water

lemon juice, if needed

 

Put everything in a large Dutch oven or stainless steel pot and give it a good stir. Bring to a boil over medium high heat, stirring often. Turn the heat down and let the mixture boil for about 20-25 minutes, stirring often. You want the fruit to break down and soften. Let cool for several minutes before proceeding. Working in 2 or 3 batches (depending on the size of your processor or blender) blend the mixture until smooth. I find a food processor works best for this. The sauce won’t have any lumps, but will retain some texture. Note: Use caution when pureeing hot foods. Taste your applesauce and add a bit of fresh lemon juice if you think it needs it. Transfer the applesauce to your storage jars and allow to cool completely before capping and refrigerating. Your homemade rhubarb applesauce will last about a week. Freeze for longer storage.

Honey Caramel Sauce

Honey Caramel Sauce

Honey Caramel Sauce

 

1 cup honey, I used orange blossom honey

4 Tbsp salted butter, room temperature, cut in pieces

1/2 cup cream, best if not cold

splash of vanilla, optional

 

Put the 1 cup honey in a small saucepan and bring to a boil over medium heat. Boil gently for 2-3 minutes. Water will evaporate and the honey will darken slightly and begin to caramelize. Remove from the heat and whisk in the 4 Tbsp salted butter. Be careful, the mixture is hot and can sputter. When the butter has melted, add the 1/2 cup cream and stir to combine. Put the pan back on the heat and let cook for a bit more until it reaches 220F on an instant read thermometer. Add the splash of vanilla at this point, if using. Pour into a jar or jars and let cool, undisturbed, at room temperature. When the honey caramel has cooled, cap and refrigerate it until chilled. It will thicken further as it chills. Use your honey caramel within a week.

Hot Honey

Hot Honey

Hot Honey

 

1 cup honey

3 tsp red chile pepper flakes, or about 5 small dried peppers, crushed

 

Put honey and hot pepper flakes in a glass microwave safe jar. Microwave for 1 minute and stir to combine (the honey will become thinner and more fluid after it is heated.) We don’t want the honey boil, as this will destroy some of its beneficial properties. Stir and let the honey steep for 15 minutes. Strain into a clean jar. Note: if your honey has cooled and thickened too much to be strained, gently heat it again to loosen it for straining. Honey will keep in an airtight jar in a cool dry place. Once you infuse honey with dried chile flakes I recommend using it within a 3-6 months. If you use fresh hot chiles you’ll want to store the strained honey in the refrigerator to reduce the risk of spoilage. When refrigerated, the hot honey should last for about 3-6 months.

Winter Citrus Lemon Cake

Winter Citrus Lemon Cake

Winter Citrus Lemon Cake

 

3 cup Almond Flour

¾ cup Arrowroot Flour

¾ tsp Baking Soda

¾ tsp Baking Powder

¼ tsp salt

½ tsp cinnamon

½ tsp cardamom

1 tsp lemon zest

¾ cup Coconut Sugar

3 T. lemon juice

3 T. Blood Orange juice

¾ cup olive Oil

3 eggs

¼ cup applesauce

2 tsp vanilla extract

Icing

 

Preheat oven to 350 degrees.  Combine all ingredients together in a medium bowl and stir until well combined. Spray a 9 inch cake pan with oil spray and line with parchment paper. Pour batter into the prepared pan and bake for 40-45 minutes, until lightly browned on top. For icing you can buy a vanilla frosting from simple mills or miss jones (as pictured) or just do the citrus icing:  1 cup powdered sugar + 3 T. lemon or blood orange juice

 

Lemony Tuscan Tortellini Soup

Lemony Tuscan Tortellini Soup

Lemony Tuscan Tortellini Soup

 

8 ounces Italian sausage, either mild/sweet or hot, casings removed

1 T. butter or olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes (more to taste)

1/4 tsp. mustard powder (more to taste)

3 T. flour

32 ounces chicken broth or stock (4 cups)

2 Tbsp fresh lemon juice

9 ounces fresh cheese tortellini (about 3 cups.) Find it in the refrigerated section of your grocery store.

1 cup heavy cream

3 cups finely shredded kale

3 T. marinated sun dried tomatoes, chopped

1/4 cup Parmesan cheese

salt and fresh cracked black pepper

Parmesan cheese

 

Brown the sausage over medium heat in a Dutch oven or heavy soup pot. Break the meat apart into crumbles as it cooks. Remove to a plate. Add the butter to the pan, along with the onions, garlic, Italian seasoning, red pepper flakes, and mustard powder. Sauté, stirring pretty constantly, for a few minutes to soften the onion. Don’t let the garlic brown. Sprinkle in the flour and continue to cook and stir another minute. Add the sausage back into the pan. Stir in the chicken broth or stock and lemon juice and bring everything up to a simmer, stirring almost constantly. Add the tortellini and cook according to the package directions, generally just a few minutes. I like to add the cream, kale, and tomatoes a minute or two before they finish cooking. Bring back to a simmer and cook just until the pasta is tender and the kale has wilted. Remove from the heat and stir in the Parmesan cheese. Add salt or fresh cracked black pepper to taste. Add a bit more lemon juice if needed. Serve with extra Parmesan cheese.

Squash Toasts

Squash Toasts

Squash Toasts

 

1 kabocha squash, about 2-3 pounds

2 tablespoons honey

3-4 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 loaf good Italian bread

Fresh ricotta

Handful of basil (chiffonade)

 

Preheat oven to 400°F. With a phillips head screwdriver, poke two holes in top of squash, set in baking dish, and roast for 45 minutes to one hour. Take squash out of oven and cut into quarters — but be careful when handling; it’s hot. Remove seeds and scoop out flesh. Put flesh back into baking pan, and drizzle with honey, olive oil, balsamic vinegar and salt and pepper. (You don’t want it to dry out, so make sure you use enough oil.) Toss until coated and then roast for another 15 or 20 minutes, or until soft and slightly darkened. Put into a bowl, smash with a spoon, and set aside. When you’re ready to assemble your toasts, cut the bread into slices and toast lightly. Smear a foundation of fresh ricotta. Then spoon on squash, and sprinkle with basil and salt. Drizzle lightly with olive oil and a few drops of balsamic vinegar.

Holiday Tortilla Pinwheels

Holiday Tortilla Pinwheels

Holiday Tortilla Pinwheels

 

16 ounces regular or Neufchatel (less fat) cream cheese, (2 8-ounce packages)

1 cup crumbled feta cheese

1/4 cup sour cream, (light or regular)

3/4 cup dried cranberries

4 green onions, thinly sliced

3/4 pound thinly sliced deli ham

6 10-inch (burrito size) flour tortillas or wraps, (use a variety of colors)

 

Combine cream cheese, sour cream, and feta. Divide mixture between 6 tortillas, spreading out in a thin layer to within 1/2″ of the edge. Sprinkle each tortilla with cranberries and green onions. Layer on some ham and roll up tightly. Wrap rollups tightly in plastic wrap and refrigerate for one hour. Cut off and discard the uneven ends and slice each rollup into 6 pieces.

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake

 

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup nonfat plain Greek yogurt

½ cup vegetable oil

2 large eggs

2 lemons zested and juiced, divided (use Meyer lemons if possible)

½ teaspoon pure vanilla extract

1 cup shredded unpeeled zucchini, loosely packed

 

⅓ cup all-purpose flour

3 tablespoons light brown sugar, packed

3 tablespoons granulated sugar

1 teaspoon reserved lemon zest

pinch of salt

3 tablespoons cold butter, cut into small pieces

 

⅓ cup powdered sugar, packed

1 teaspoon milk

1 to 2 teaspoons lemon juice, or as needed to reach drizzling consistency

 

Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with non-stick cooking spray. A deep dish pie plate works nicely. In a medium mixing bowl, combine the flour, baking powder, and salt and set aside. In a large mixing bowl use an electric mixer to combine the sugar, yogurt, vegetable oil, eggs, ¼ cup lemon juice (reserve 2 teaspoons juice for later), 2 teaspoons lemon zest (reserve remaining zest for later) and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in the zucchini. Add the dry mixture and mix again just until combined. Transfer the batter to the prepared baking dish. Place the flour, brown sugar, granulated sugar, remaining reserved lemon zest (about 1 teaspoon), salt, and butter in a small mixing bowl. Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized then use your hands to work the mixture until it resembles coarse crumbs. Sprinkle the mixture evenly over the surface of the cake. Bake for 35 to 42 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of the cake comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes before drizzling with the lemon glaze. Combine the powdered sugar, milk and as much of the remaining lemon juice as needed to reach a nice drizzling consistency (no more than 1 to 2 teaspoons). Drizzle over the crumb topping of the cake while it is still slightly warm. Delicious served warm or cold.

French Chocolate Cake

French Chocolate Cake

French Chocolate Cake

 

½ cup granulated white sugar, divided

4 ounce bittersweet chocolate baking bar

1 cup semisweet chocolate chips

¾ cup unsalted butter, cubed

2 teaspoons pure vanilla extract

5 large eggs, at room temperature, separated

¼ cup all-purpose flour, spooned and leveled

dash of salt

2 tablespoons confectioners’ sugar

 

Preheat the oven to 325 degrees F. Line a 9-inch springform cake pan with parchment paper and spray the paper and the sides of the pan generously with nonstick cooking spray. Set aside 3 tablespoons of the granulated sugar. Break the chocolate into pieces and place them in a large, heavy-bottomed pan along with the cubed butter and remaining sugar. Cook over LOW to MEDIUM-LOW heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from the heat. Stir in the vanilla, and leave the mixture to cool slightly. While chocolate mixture is cooling, beat the egg whites in a large bowl with an electric mixer until foamy. Add the salt and beat until the mixture becomes puffy and white and you can see peaks when you pull the beaters out. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Set aside. Beat the egg yolks into the slightly cooled chocolate mixture one at a time, beating well after each addition. Beat in the flour just until combined. Beat ⅓ of the egg whites into the chocolate mixture, then carefully fold in the remaining whites with a spoon or rubber spatula. Carefully pour the batter into the prepared pan, and tap the pan gently to release any air bubbles. Place the pan on a baking sheet. Bake for about 35 minutes to 45 minutes, until well risen and the center feels almost set, but not completely. If the cake appears to rise unevenly, rotate after 20 to 25 minutes. Remove from the oven, set the pan on a wire cooling rack, and remove the sides only. Do not attempt to remove the cake from the base before it’s completely cooled as this cake is very fragile. Sprinkle the completely cooled cake with confectioners’ sugar. Remove from base, carefully peel off parchment paper and move to a serving platter.

Strawberry Muffins

Strawberry Muffins

Strawberry Muffins

 

2 large eggs

1 cup granulated sugar

½ cup vegetable oil

1 teaspoon pure vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1 cup nonfat plain Greek yogurt, or light or full fat sour cream

1 heaping cup diced fresh strawberries, rinsed and dried

 

½ cup powdered sugar

4 to 5 teaspoons heavy cream or half-and-half, or more to reach desired consistency

½ teaspoon pure vanilla extract

 

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line it with paper liners. In large bowl, beat the eggs with an electric mixer. Add the granulated sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and then add the vanilla. In a separate medium bowl, stir together the flour, salt and baking soda. Using a wooden spoon, mix the dry mixture into the wet mixture, a little at a time, alternating with the Greek yogurt. Add the strawberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. Bake for 18 to 22 minutes, or until golden brown. Remove from the oven and allow the muffins to cool for 10 minutes and then carefully remove from the muffin pan to cool completely. For the Glaze: Combine ingredients for the glaze in a small mixing bowl, using about half of the amount of cream stated. Add just enough of the remaining cream to reach a consistency that allows the glaze to run off the tip of a spoon. Drizzle over the completely cooled muffins. Store leftovers in an airtight container.

Soy Garlic Chicken

Soy Garlic Chicken

Soy Garlic Chicken

 

6 boneless skinless chicken thighs, about 1 ½ pounds

Salt and freshly ground black pepper, taste

⅓ cup cornstarch

3 tablespoons oil, neutral high smoke point oil like avocado, vegetable or canola oil

2 or 3 green onions, thinly sliced (for garnish)

Cooked white or brown rice, optional, for serving

 

4 tablespoons butter

1 tablespoon minced garlic

1 tablespoon ginger paste or minced ginger

4 tablespoons light brown sugar

4 tablespoons light soy sauce

 

Season the chicken with salt and pepper to taste. Place the cornstarch in a shallow bowl. Coat both sides of each piece of chicken in cornstarch, shaking off the excess, then set them aside in a single layer on a sheet of foil or other work surface. In a 12-inch skillet over MEDIUM-HIGH, heat the oil. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside. In the same skillet over LOW heat, melt the butter. Add the garlic and ginger and sauté for a minute or two, until fragrant. Add the soy sauce and brown sugar and cook, stirring, until it thickens slightly to a glaze-like consistency. Return the chicken to the skillet and spoon the glaze over the top. Remove from the heat and garnish with green onions. Slice and serve over cooked rice.

Charred Sugar-Crusted Alaska Salmon

Charred Sugar-Crusted Alaska Salmon

Charred Sugar-Crusted Alaska Salmon

 

Dry Sugar Rub:

2 Tablespoons sugar

1 Tablespoon chili powder

1 teaspoon black pepper

1/2 Tablespoon ground cumin

1/2 Tablespoon paprika

1/2 Tablespoon salt

1/4 teaspoon dry mustard

Dash of cinnamon

Salmon

4-6 skinless Alaska salmon fillets (4-6 ounces each), fresh or thawed

2 Tablespoons canola oil

1/4-1/3 cup hot Chinese-style or Dijon mustard (optional)

 

Blend all ingredients for dry sugar rub. Generously coat one side of each Alaska salmon fillet with mixture. Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6-8 minutes. Cook just until fish is opaque throughout. Serve salmon with mustard, if desired.

Skillet Kielbasa and Sauerkraut

Skillet Kielbasa and Sauerkraut

Skillet Kielbasa and Sauerkraut

 

14 ounces kielbasa sausage

1 medium to large apple, a sweet-crisp variety like Gala or Fuji

2 tablespoons neutral oil, like avocado oil or vegetable oil

16 ounces refrigerated sauerkraut, drained (*see notes below)

¼ cup dark brown sugar, packed

¼ cup water or low-sodium chicken broth

2 tablespoons Dijon mustard or spicy brown German mustard

2 teaspoons fresh thyme leaves, chopped, or ½ teaspoon dried thyme

Freshly ground black pepper, optional and to taste

 

Slice the sausage into ½-inch thick rounds and set aside. Slice the unpeeled apple in half, then cut each half again to create quarters. Remove the core from each piece, then thinly slice. Set aside. Heat the oil in a large skillet over MEDIUM heat. Add the sausage and cook, stirring occasionally, until browned, about 3 to 4 minutes. Transfer the sausage to a plate and set aside. Return the skillet to MEDIUM heat and add the sauerkraut, apples, brown sugar, water (or broth), mustard, and thyme, and stir to combine well. Cook, stirring occasionally, for 1 to 2 minutes, then place the browned sausage on top of the mixture, cover the skillet, and reduce the heat to MEDIUM-LOW. Cook for an additional 5 minutes or until the apples are fork tender. Season with pepper to taste, if desired, and serve immediately. Note:  Sauerkraut: Look for packaged sauerkraut in the refrigerated section of the produce department at your grocery store. I find the refrigerated variety is fresher and tastes better than jarred. Classic kraut with salt and caraway seeds from brands like Cleveland Kitchen (not sponsored) is a great choice. To drain the sauerkraut, place it in a fine mesh colander, set it in the sink and press down on it. It should be well-drained before adding it to the skillet.

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

 

4 cups chicken stock low sodium

2 teaspoon chicken Boullion

1 (10 oz can) Cream of chicken soup (do not add water)

10 ounce egg noodles

8 tablespoon butter

3 cups rotisserie chicken diced

Fresh chopped parsley

Salt and black pepper to taste

 

In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil. Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes. Remove the lid and add in the butter and chicken and stir until the butter is melted. Garnish with fresh chopped parsley, salt, and pepper to taste and serve!

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

 

4 medium yellow (Vidalia) onions, peeled and halved

2 tsp olive oil

3/4 tsp freshly ground black pepper

1/4 tsp salt

2/3 cup less-sodium beef broth

2 tsp low-sodium soy sauce

1/4 tsp dried rubbed sage

1/2 cup finely shredded Gruyère or Swiss cheese

 

Lightly oil or spray dutch oven.  Trim about 1/4 inch off top and bottom of onions so that halves sit flat on a plate. Cut onions in half crosswise and then peel them. Arrange onion halves, cut sides up in prepared oven. Brush tops of onions with olive oil; sprinkle with salt and pepper. Cover and bake at 400 degrees for 30 minutes. Mix beef broth with soy sauce.  Pour over onions. Bake for 30 minutes more or until onions are brown and tender. Sprinkle sage and cheese evenly over onions; cover and bake for 5 minutes or until cheese melts. Makes 4 servings.

Chile-Lime Pineapple with Cardamom-Lime Ice Cream

Chile-Lime Pineapple with Cardamom-Lime Ice Cream

Chile-Lime Pineapple with Cardamom-Lime Ice Cream

 

1 cup sugar

½ cup water

¼ teaspoon ground cardamom

2 large pasteurized egg whites

¼ teaspoon cream of tartar

1 cup low-fat buttermilk

½ cup heavy cream

⅓ cup fresh lime juice (about 3 limes)

1 teaspoon grated lime rind

 

2 cups boiling water, divided

2 tablespoons (1-inch) julienne-cut lime rind

½ cup sugar

½ cup water

¼ cup fresh lime juice (about 2 limes)

1 hot red or green chile, seeded and minced

1 large pineapple, peeled, cored, and cut into 8 (1/2-inch) slices

 

To prepare ice cream, combine first 3 ingredients in a saucepan; bring to a boil. Stir to dissolve sugar; cook 3 minutes. While sugar syrup cooks, place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat at high speed until stiff peaks form. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at high speed until mixture is glossy and stiff (about 5 minutes). Combine buttermilk, cream, 1/3 cup juice, and 1 teaspoon rind, stirring with a whisk; gently fold into egg white mixture. Spoon into a freezer-safe bowl; cover and freeze 8 hours or overnight. To prepare pineapple, pour 1 cup of boiling water over 2 tablespoons rind in a small bowl; let stand 5 minutes. Drain. Repeat procedure with remaining 1 cup boiling water and rind. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes or until slightly thick (do not stir). Remove from heat; stir in 2 tablespoons rind, 1/4 cup juice, and chile. Cool completely. Place pineapple slices on a platter. Pour chile-lime syrup over pineapple; cover and chill at least 30 minutes. Serve pineapple and syrup with the ice cream.

Las Primas Anticucho Marinade

Las Primas Anticucho Marinade

Las Primas Anticucho Marinade

 

¼ C. Red Wine Vinegar

1 tsp. Cumin

¼ tsp. Salt

1 clove Garlic, minced

1 tsp. dried Parsley

1 tsp. Cilantro

1/8 C. coil

½ T. Paprika

 

Put all ingredients except oil in blender, and slowly add oil to incorporate.

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

 

¼ C. Butter

1/3 C. Flour

2 C. Vegetable Stock

1 C. Onion, diced small

1 C. Choclo (corn)

1 C. Queso Fresco

½ tsp. Turmeric

½ tsp. Salt

 

Melt butter and cook onion until translucent. Add turmeric.  Slowly add flour.  After incorporated, slowly add stock and mix well until mixture thicksn and there are no lumps.  Then add salt, cheese and choclo.  Mix well.  Bake in oven for about 40 minutes until golden.

Smoked Sausage Casserole

Smoked Sausage Casserole

Smoked Sausage Casserole

 

1 (30 ounce) package frozen shredded hash brown potatoes, thawed (about 12 ½ cups total)

1 (14 ounce) package fully-cooked smoked sausage (such as Hillshire Farm Polska Kielbasa)

1 ½ cups grated sharp cheddar cheese (about 6 ounces total)

1 cup (8 ounces) sour cream, at room temperature

1 medium onion, very finely diced

¼ cup (half of a stick) butter, melted

¼ teaspoon ground black pepper

¼ teaspoon kosher salt

1 (10.5 ounce) can condensed cream of chicken soup

Optional garnish: sliced green onion or chopped fresh herbs

 

Preheat oven to 350°F (180°C). Grease a 13 x 9-inch baking dish and set aside. Cut sausage into slices, and then into quarters (so that you have small bite-sized pieces). In a large mixing bowl, stir together all of the ingredients until completely combined. Stirring together ingredients for an easy smoked sausage casserole. Transfer the mixture to the prepared baking dish. Process shot showing how to make a smoked sausage casserole with potatoes. Bake, uncovered, for about 40 minutes (or until hot, bubbly, and lightly browned on top).

Las Primas Lomo Saltado

Las Primas Lomo Saltado

Las Primas Lomo Saltado

 

1 lb. Sirloin Steak cut into thin slices

2 cloves Garlic, minced

salt and Pepper to taste

3 T. Vegetable Oil

1 small Red Onion, cut into sliced

2 Tomatoes, cut into thick Slices

2 T. Soy Sauce

3 T. Red Wine Vinegar

½ C. fresh Cilantro, coarsely chopped

2 C. Potatoes or French Fries

White Rice, for serving

 

Season beef with garlic, salt and pepper.  Put wok over very high heat.  Stir in oil and cook the meat, a few slices at a time, so it browns and the meat doesn’t steam.  Cook each batch about 2 minutes.  Stir in onion and tomato and cook, stirring, 2-3 minutes.  They should still be crunchy, not mushy.  Stir in soy sauce and vinegar down sides of wok or pan.  Mix everything and taste for seasoning.  Add cilantro, and serve with potatoes and rice.

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

 

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

grated zest of 2 oranges

4 eggs

1 1/4 cup sugar

1 cup fresh orange juice

1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

 

Preheat oven to 350F. Grease 2 muffin pans. In a bowl combine flour, baking powder, salt and orange zest. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

 

3 T. toasted sesame oil – divided

3.5 ounces shiitakes – torn

4 garlic cloves – grated

1 T. freshly grated ginger

4 cups chicken broth – or vegetable

½ tsp. ground turmeric

½ tsp. brown sugar

2 T. low sodium soy sauce

1 tbsp fish sauce

1 T. sambal oelek – or other chili paste, more or less to taste (optional)

2 T. Thai red curry paste

1 can (14 oz/400 ml) unsweetened coconut milk – full fat

1 T. lime juice

9 ounces instant ramen noodles

chili oil – for serving

sesame seeds – for serving

chopped chives – for serving

4 boiled eggs – cooked for 7 minutes

 

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces. Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot. Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil. Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they’ll soak up the broth). Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

 

10 4-inch puff pastry sheet squares see notes!

8 oz mushrooms any kind will do! sliced

1 shallot shallot finely chopped

3 garlic cloves minced

1/3 cup parsley leaves roughly chopped

2 tablespoons olive oil

1/4 cup parmesan

4 oz goat cheese

1/4 teaspoon each of sage, thyme, rosemary, salt, pepper

1 egg, whisked for egg wash

1/4 cup white wine can sub with chicken broth!)

 

Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough. Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Sauté for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes. Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix. Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling. Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!