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Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

Milkweed Buds with Bacon, Garlic, Chilies, and AnchoviesMilkweed Buds with Bacon, Garlic, Chilies, and Anchovies

 

Not all milkweed is edible! Raw milkweed contains compounds that need to be denatured by cooking. Eating it raw may make you sick. Take only one flower or pod off of each milkweed plant. Only harvest from large, healthy colonies. These can often be found near agricultural areas, abandoned fields, and fringe areas.

Search for tight clusters of flower buds that feel heavy for their size. You can use the larger, more mature clusters that have uncurled, but they’re not quite as good

 

8 oz. tight milkweed buds washed

3 slices bacon sliced thin

3 cloves garlic minced

1 red mild chili pepper minced

3 anchovies minced

½ lemon juice plus zest

 

Bring a pot of water fitted with a steaming basket to a boil. Add the milkweed buds to the steamer and steam for 3 minutes. Meanwhile, add the sliced bacon to a skillet over medium heat. Fry until crispy. Set aside the bacon and discard all but 1 T. of grease from the skillet. Increase heat to medium-high and add garlic, chiles, and anchovies. Sauté for 1 minute. Add the steamed milkweed buds and bacon (for crispier bacon, you can add it at the end) and sauté for 2 minutes. Add lemon juice and zest, toss and plate. Enjoy!

Elderberry Syrup

Elderberry Syrup

Elderberry Syrup

2 C. dried elderberries

4 C. cold water

2-3 dried ginger root

1 cinnamon stick

1 C. honey

1 C. vodka or brandy

 

Combine berries and herbs with cold water in pot to boil. Reduce heat and allow to simmer. Remove and allow to sit for one hour. Strain berries with cheese cloth.  0ne liquid has cooled, stir in honey. Add vodka or brandy if wanting to increase shelf life. Bottle in a sterilized jar.

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

 

1½ C. all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

3/4 C. butter  (at room temperature)

½ C. sugar

½ C. honey

3 large eggs

½ C. buttermilk

1 lemon zested

¾ C. dandelion petals

 

1/2 C. butter 1 stick (at room temperature)

1 lemon zested and juiced

pinch salt

2-3 C. powdered sugar to desired consistency

 

Preheat the oven to 350° F (176° C). Line a 12 muffin tin with baking C.. In a medium bowl, combine the flour, baking powder, baking soda, and salt. With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated. Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn’t any unmixed butter and sugar. With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed. Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren’t clumped together. Fill each lined muffin tin with ¼ C. of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cupcakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes. While the cupcakes cool, prepare the frosting.

 

Lemon Buttercream Frosting

In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt. Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner’s sugar ½ C. at a time, mixing in between until the desired consistency is reached. Spread the frosting evenly over the top of the cupcakes. Garnish the cupcakes with dandelion petals or flowers if desired.

The Arizona Burrito

The Arizona Burrito

The Arizona BurritoThe Arizona Burrito

 

1 lb. skirt steak (cut into bite-sized cubes)

1 large russet potato, peeled and diced

1 poblano pepper or bell pepper, diced

1/2 medium onion, diced

1 tsp. cumin, 1 tsp. chili powder, salt, and pepper to taste

1 C. shredded Oaxaca or Monterey Jack cheese

2-3 large flour tortillas

 

Prepare the steak: Season the steak with salt, pepper, and chili powder. In a large skillet with olive oil, brown the steak over medium-high heat. Remove and set aside. Cook the veggies & potatoes: In the same skillet, add the diced potatoes, onions, and poblano peppers. Cook until the potatoes are tender and browned. Combine: Return the steak to the skillet, add the cumin, and mix well. Assemble: Warm your flour tortillas. Add a scoop of the steak and potato mixture down the center, top with a generous handful of cheese, and roll it up burrito-style. Toast the burrito on the skillet for 1-2 minutes per side to melt the cheese, and serve with pico de gallo

Summer Charcuterie

Summer Charcuterie

Summer Charcuterie

 

1 2 oz burrata

3 oz Boursin cheese

1 wedge Manchego cheese

1 small wedge Creamy Tuscano cheese

4 oz Brie cheese

4 oz goat cheese

½ c blueberries

¼ English cucumber, sliced

¼ c smoked salmon and dill dip

4 sheets prosciutto, torn

¼ c pistachios

¼ c mixed nuts

¼ c marcona almonds

1 nectarine

2-3 plumcots, sliced

¼ yellow watermelon, cubed

4-6 Parmesan crostini crackers

15 gluten free Milton’s Crackers

15 seed and grain cracker squares

15 sea salt crackers

Olive oil to drizzle

Empty Nester Charcuterie Board

Empty Nester Charcuterie Board

Empty Nester Charcuterie Board

 

12 oz Olli Salumeria packet, Parmesan cheese, sopressata salami, Genoa salami, Frescatrano olives

5.3 oz Mifroma Fondue Express, 1 single serving, but perfect for 2

½ C. hummus

1 pomegrante, split open

1 clump red grapes

½ red apple, sliced

½ orange, sliced

3 oz mini artisan crackers

3 oz Bello Rustrico crackers

3 oz mini bread sticks, or fresh bread, cubed

3 oz RW Garcia Organic Sweet Potato Crackers

Sweet Piquante Peppadews

Mixed nuts

2 Endangered Species dark chocolate candy bars

Fresh rosemary

Blooming Good Day Platter

Blooming Good Day Platter

Blooming Good Day Platter

 

4 strawberries

1 slice of watermelon

2 kiwis

1 slice of cantaloupe

2 slices of mango

33 mini candy eyes

50 grams dark chocolate

curved sprinkles

 

Slice the fruit into equally thick pieces. Cut 6 petals and 1 round center for each flower you make. Melt the dark chocolate. Once the chocolate has cooled down a bit, add it to a piping bag and pipe out the stems onto parchment paper. You can add a few chocolate leaf details, too. When the chocolate has set, arrange the flowers and top with candy eyes and a curved sprinkle for the mouth.  To make the bee, use a small petal-shaped cookie cutter and mango. For the wings, I used a metal straw and for the stripes a tiny bit of plum peel (you can use chocolate too). Top with a small candy eye.

Cheese Boeregs (Phyllo Cheese Triangles)

Cheese Boeregs (Phyllo Cheese Triangles)

Cheese Boeregs (Phyllo Cheese Triangles)Cheese Boeregs (Phyllo Cheese Triangles)

 

1 package phyllo dough, defrosted overnight in the refrigerator if frozen

8 oz. feta cheese

½ lb. large curd cottage cheese

2 large eggs, lightly beaten

½ C. flat leaf parsley, finely chopped

2 garlic cloves, finely minced

white pepper to taste

2 T. grated kefalotiri or mizritha cheese, added to taste

12 T. unsalted butter (1 ½ sticks/6 oz.), melted

 

If your phyllo dough is frozen, defrost overnight in the refrigerator. This cannot be hurried.

Line a sheet pan with parchment paper and if baking today, preheat oven to 375ºF with a rack in the lower third of the oven. For the filling: In a medium bowl, crumble the feta into small pieces. Add the cottage cheese, eggs, parsley and garlic; mix thoroughly to combine and season with pepper. Add the grated kefalotiri/mizritha to taste – careful, it’s salty. Melt the butter and have standing nearby with a pastry brush. Assembly: Remove the phyllo from the wrapper and carefully unfold onto a large cutting board or directly on the counter. Cover with a sheet or two of overlapping plastic wrap so the phyllo is completely covered on all sides – it dries out very quickly and can become a bit difficult to work with so don’t dawdle. Working quickly, one sheet at a time, keeping the remaining sheets covered to avoid drying out, place one sheet flat down lengthwise in front of you (I do this on a very large cutting board.) Brush the surface evenly with melted butter. Do not drown the sheet in butter; use just enough to give a nice even coat. Top with another piece of phyllo and brush evenly with melted butter. Do this until you have a stack of 4 buttered sheets – do not butter the top sheet. Cut the dough lengthwise into 6 long strips. Place 1 tsp. of filling at the base of the strip. Fold the strip into a triangle shape, back and forth, to the top of the strip, pinching and tucking the corners in as you go to seal in the filling. You want nice tidy, tight little packages. Brush the triangle lightly with butter and place on the parchment lined sheet pan, seam side down. Continue until all the dough and/or filling is used. You may find yourself short a few sheets of phyllo. If this happens, either use less sheets this last round or cut the phyllo sheets to make enough layers/strips. Or toss them and call it a day. If there is any remaining melted butter, brush the finished triangles to give an extra coating. To bake: place the pan in the lower third of a 375ºF oven and bake until crispy and golden brown, about 15-18 minutes total (about 22 minutes if baking frozen). Halfway through baking, flip the pastries so they’ll brown evenly and give the pan a spin. To freeze: arrange the pastries in a single layer, wrap the entire sheet pan in plastic wrap and freeze overnight. Once solid, transfer to a large Ziploc bag with the name, baking temperature and baking time and store in the freezer up to 2 months. Bake as directed, adding a few minutes to the baking time. Serve hot or room temperature. These will hold and stay perfectly crispy for about an hour, maybe more. If you want to make ahead, I’d recommend freezing and baking just before you’d like to serve them.

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory ShortbreadParmesan Pepper Savory Shortbread

 

16 T. (2 sticks) unsalted butter, room temperature

¼ C. powdered sugar

2 tsp. coarsely ground black pepper

½ tsp. Italian seasoning

½ tsp. garlic powder

1 tsp. kosher salt

2 C. unbleached all-purpose flour (9.5 oz.)

1 C. finely grated parmesan (about 3.5 oz. oz.)

2 T. olive oil

1 tsp. coarsely ground black pepper

3 T. grated parmesan

 

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, 2 tsp. pepper, Italian seasoning, garlic powder and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and 1 C. parmesan and reduce mixer speed to low and beat mixture just until dough comes together. Divide the dough in half, flatten into a rectangles and wrap in plastic and. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing. Dough can also be frozen at this point for 2 months. Defrost in the fridge overnight. Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface about ¼” thick. Cut into shapes and arrange cookies on parchment lined sheet pans ½” apart. Brush cookies with oil, then sprinkle with a pinch of grated parmesan and ground pepper. Bake, rotating sheet halfway through, until cookies are golden brown, 20-24 minutes. Let cool on sheet pan for at least 10 minutes. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

Pork Belly Burnt Ends

Pork Belly Burnt Ends

Pork Belly Burnt EndsPork Belly Burnt Ends

 

4 to 5 lb. pork belly skin off

1/2 C. Kent’s Rib Rub or your favorite all-purpose pork seasoning

1 T. coarse ground black pepper

⅓ C. light brown sugar plus more for sprinkling

2 sticks butter

½ C. BBQ sauce

½ C. honey

¼ C. cherry juice or 1 C. cherry preserves

3 T. hot sauce

 

Preheat the smoker to 250 to 275 degrees F. In a small bowl, combine the Rib Rub, black pepper and brown sugar. Cut the pork belly into 1½- inch cubes. Place the cubes in a large bowl and toss in the seasoning mixture, to generously coat. Place a wire rack in a large foil pan. Evenly spread the pork cubes on the wire rack. Cut 1 stick of butter into T. and place on top of the pork. Place the foil pan on the smoker and smoke for about 2 ½ to 3 hours, or until the internal temperature of the pork is 170 degrees F. I like to add a few chunks of hickory and cherry woods to the smoker for additional flavor. Remove the pan from the smoker and place the pork directly in the foil pan. Cut the remaining 1 stick of butter into T. and place on top of the pork. Sprinkle with additional brown sugar on top. Cover with tinfoil tightly and return to the smoker. Smoke for 1 hour. In a small bowl, whisk together the BBQ sauce, honey, cherry juice or preserves and hot sauce. Remove the tinfoil from the pan and pour the glaze over the pork belly cubes, and stir to coat. Smoke, uncovered, for 15 minutes. Remove from the heat and let cool slightly before serving.

Apple Cider Vinegar

Apple Cider Vinegar

Apple Cider VinegarApple Cider Vinegar

 

6 apples

¼ C. sugar

2 C. warm water

32-oz. (1-quart) mason jar

 

Sterilize your mason jar by washing it thoroughly with dish soap and hot water. Let it air-dry. Peel the skins and take out the cores from 6 apples and add the skins and cores to the jar (snack on the rest of it). Sprinkle in ¼ C. sugar, then top with 2 C. warm water. Give everything a stir. Place a square of cheesecloth over the top, then add the ring from the lid loosely just to hold the cloth in place. Set the jar in a warm, dark spot in your pantry for 2 weeks. After 2 weeks, fish out and compost the solids. Return the cheesecloth and ring to the jar and ferment for up to 2 more weeks, tasting it every week. The vinegar is ready when it is tangy to your liking. Always make sure you’re using a clean utensil in the jar, and if at any point you see blue or black mold around the top of the jar, throw out the whole batch immediately. Store the vinegar in a sealed jar in the pantry for many weeks.

July 4th Cheese Board

July 4th Cheese Board

July 4th Cheese Board

 

Blueberries

Strawberries

Cherrries

Crackers

Salami

Cherry tomatoes and mozzarella balls

Mediterranean Baked Crackers

Brie cheese

Blue cheese

Laughing Cow Cheese

Star cookie cutter with chocolate covered almonds, Trader Joe’s

Star cookie cutter with pistachio nuts

Star cookie cutter with maracona almonds

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

 

3 medium Honeycrisp Apples, peeled and thinly sliced

1 1/2 C. all purpose flour

1/2 C. salted butter, softened

1/3 C. of chopped pecans

1 tsp. baking powder

1/4 C. granulated sugar

3/4 C. dark brown sugar

2 eggs

1/2 C. of milk of choice (almond, skim, etc)

2 T. sour cream

1 1/4 tsp. vanilla

3/4 tsp. of cinnamon

Pinch of nutmeg

Brown sugar for dusting

Coarse Sea Salt for sprinkling

 

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

3/4 C. of packed dark brown sugar

1/2 tsp. of sea salt

 

Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray. Peel and thinly slice apples, set aside. For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 C. of dark brown sugar and stir until bubbling. Add 1/2 tsp. of sea salt and stir for 30 seconds then turn off heat. Spread caramel mixture in cake pan and layer with apples and pecans. For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg; set aside. In medium bowl beat 1/2 C. of softened butter and both sugars until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes. Alternate adding flour mixture and almond milk. Beat about 2 minutes until smooth, then add in sour cream and mix until well combined. Pour cake batter on top of the apples. Generously sprinkle brown sugar all over top of cake batter. Bake 45-55 minutes, or until a toothpick put into center comes out clean. Cool 15-20 minutes then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan. Sprinkle top of cake with sea salt. Let the cake cool for an additional 10 minutes. Serve warm with vanilla bean ice cream.

Lazy Sourdough Starter

Lazy Sourdough Starter

Lazy Sourdough StarterLazy Sourdough Starter

 

1½ C. (340 grams to be exact) warm water

1 (¼-ounce) packet instant or active dry yeast (2¼ tsp.)

1 C. (120 grams) all-purpose flour

¼ C. (28 grams) whole wheat flour

 

Grab a small bowl and add 1½ C. (340 grams to be exact) warm water (a little warmer than body temperature, 100° to 110°F) and 1 (¼-ounce) packet instant or active dry yeast (2¼ tsp.). Do not stir. Let sit for 10 minutes in a warm place until it’s frothy. Add 1 C. (120 grams) all-purpose flour and ¼ C. (28 grams) whole wheat flour and mix well with a whisk or fork. Make sure there’s no lumps or dry pockets of flour. Move the mixture over to a small, clean bowl, cover with a kitchen towel, and let sit for 24 hours in a warm place. After 1 day it should be very bubbly and have a slight sour smell, which means it’s ready to use. Now it’s time to get baking. (Once it’s made, I use it all up, and just make a fresh batch next time I want to bake. You could probably keep it going with regular feedings, if you wanted.)

Roasted Sausages with Beer-Braised Onions

Roasted Sausages with Beer-Braised Onions

Roasted Sausages with Beer-Braised Onions

 

3 onions (1 1/2 lb. total), peeled and slivered lengthwise

1 T. salad oil

1 C. stout or dark beer (such as Guinness)

1 tsp. fresh thyme leaves

Salt and pepper

8 sausages

2 T. chopped parsley

 

In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste. Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture. Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.

 

4 servings, 439 calories, 30g fat, 2.6g fiber

Soda Syrups

Soda Syrups

Soda Syrups

 

Grapefruit and sage syrup – A beautiful citrus syrup with the sweet and sour notes of grapefruit and the fresh sourness of sage work together to make a really beautiful, smooth syrup.

 

1 ⅔ C. grapefruit juice about 3-4 grapefruits

Peeled zest of the grapefruits

7 oz/ 200g white sugar

½ C. 120 ml water

10 sage leaves with stalks

 

Place all the ingredients in a saucepan. Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil. Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency. Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon. Pour this syrup into a sterilized heat proof glass bottle or a mason jar.

 

Peaches and thyme syrup – A sweet fruity syrup with the earthiness of thyme! A slightly thicker syrup because of the peach nectar. Perfect even as an ice cream topping! (trust me, we’ve tried it with vanilla ice cream and it’s fantastic!). You could also make a peach shrub syrup, which is a great way to use up bruised, overripe peaches.

 

18 oz / 500g peaches seeds removed, cut to chunks

4 sprigs of thyme

3.5 oz / 100 ml water

3.5 oz/ 100g white sugar

pinch of salt

 

Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches “poach” in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy. Remove the thyme sprigs and puree the peaches. Place the puree on a double layer of cheesecloth and strain the liquid out. Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.

 

Strawberry and rose syrup – The sweet strawberry flavors and the floral sweetness of rose water make for a refreshing drink that’s beautifully bright in both color and flavor! Or make a strawberry shrub syrup with overripe strawberries.

 

1 lb strawberries washed

⅓ C. rose water

¼ C. water

3.4 oz/ 100g white sugar

pinch of salt

Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling. Lower the heat and simmer for 15 minutes. Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.Pour the syrup in a sterilized glass bottle or jar

 

 

Pineapple and star anise syrup – Pineapple has such a unique, tropical flavor! It can be deliciously sweet and tart at the same time – something only a very few fruits can achieve. I wanted to pair this with Star Anise which in turn imparts a wonderful licorice fragrance and flavor, that you can make as subtle or as strong as you like (I preferred it a little subtle).

 

23 oz/ 650g pineapple peeled and cut 1 pineapple

7 oz/ 200g white sugar

2 star anise

½ C. water

pinch of salt

 

Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens. Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes. Remove the star anise and puree the pineapple. Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp. Pour the pineapple syrup into a sterilized glass bottle or jar.

 

 

Lime and lemongrass syrup – Lime syrup is nothing new and it’s something I LOVE having at home (along with lemon syrup) because it makes for a perfect addition to any kind of drink. I love adding it to Vodka, tequila or just mix it with some ice and water. I decided to enhance the sour, citrus flavor with lemongrass! It adds a delicious warmth to the syrup.

 

½ C. lime juice

Zest of the lime

2 lemongrass stalks

½ C. of water

8.5 oz / 240g white sugar

¼ tsp salt

 

Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces. Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency. Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest. Pour syrup into a sterilized bottle or jar.

 

 

To Sterilize

 

Preheat oven to 250°F/ 120°C. Place the lids on the syrup filled jars loosely (don’t screw them on tightly). Place the bottles on a baking tray, making sure they don’t touch each other. Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour. While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT). Leave them to cool completely to room temperature and store in the fridge overnight. Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.

Bacon Fried Steaks with Pan Gravy

Bacon Fried Steaks with Pan Gravy

Bacon Fried Steaks with Pan GravyBacon Fried Steaks with Pan Gravy

 

8 to 10 strips (8 oz./225 g) thinly sliced bacon

1 C. (125 g) all-purpose flour

½ tsp. baking powder

1 tsp. kosher salt

1 tsp. freshly ground black pepper

¼ tsp. cayenne pepper

¼ C. (30 g) cornstarch

1 large egg

⅔ C. (165 ml) buttermilk, well shaken

2 8-oz. (225-g) sirloin tip steaks (about ¾ inch thick)

Peanut or vegetable oil, for frying

2 T. all-purpose flour

1 C. (240 ml) warm whole milk

Kosher salt and freshly ground black pepper

Tabasco hot sauce (optional)

 

Preheat the oven to 375°F (190°C) and place a wire rack in a rimmed baking sheet. Arrange the bacon slices on top of the rack and bake, turning the bacon over once or twice, until very crisp, about 30 minutes. Carefully pour the fat from the pan into a measuring cup and reserve. Transfer the bacon to a cutting board and chop it very finely; you should have about ½ C. (115 g). In a shallow bowl, whisk together the flour, baking powder, salt, pepper and cayenne pepper. Add the bacon pieces and work them into the flour with your hands; the flour should dampen slightly and the bacon should be completely coated. Place the cornstarch in a separate shallow bowl. In a third shallow bowl, beat the egg, then beat in the buttermilk. Place the steaks on a cutting board and pound them with a meat hammer or some other heavy object until about they’re ¼ to ½ inch thick. Season with salt and pepper. Dredge one of the steaks in the cornstarch until coated, then shake off any excess. Slide the steak into the egg mixture and turn to coat well. Lift the steak and let any excess egg drip off, then dredge in the bacon-flour mixture, pressing it into the steak until completely coated. Transfer the meat to a wire rack and repeat with the remaining steak. In a large cast-iron or nonstick skillet, heat 1 inch of oil and all but 2 T. of the bacon fat until it reaches 375°F (190°C) on a deep-fry thermometer. Carefully slide one of the steaks into the oil and cook, turning once, until browned and crisp on both sides, 2 to 3 minutes per side. Transfer the meat to a plate and repeat with the other steak. Make the gravy: Pour out all of the frying oil and add the remaining 2 T. of bacon fat; place the skillet over medium-high heat. Add the flour and cook, whisking constantly, until it turns light brown, 1 to 2 minutes. Slowly add the milk, whisking constantly. Bring the milk to a boil, then simmer until thickened to a gravy-like consistency, about 5 minutes. Remove the gravy from the heat and season to taste with salt, lots of pepper and Tabasco sauce, if using. Transfer the steaks to plates, spoon some of the gravy over the top and serve.

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

 

6 T. unsalted butter

3 lb. marble potatoes

Kosher salt and freshly ground black pepper

6 cloves garlic, minced

5 cups low-sodium chicken broth

3–4 slices bacon, cooked and cut into lardons

¾ cup crumbled blue cheese

Crème fraîche

Pickled red onions (recipe follows)

Grilled cherry tomatoes (see note)

Minced fresh chives

1 cup red wine vinegar

¼ cup granulated sugar

Kosher salt and freshly ground black pepper

1 red onion, sliced

4 ice cubes

 

Make the pickled red onions: In a small saucepan, combine ½ cup water, vinegar, sugar, and salt and pepper to taste. Bring to a boil. Place the sliced onions in a small sealable, heat-proof container. Pour the hot solution over the onions and stir. Add the ice cubes to the top of the onions to weigh them down and cool them. Cover the container and place in the refrigerator for at least 1 hour or until cool. Set up the grill: Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F. Place a large cast-iron skillet on top of the grates to heat as the grill warms up. Cook the potatoes: When the skillet is hot, add the butter to melt. Add the potatoes and toss to coat. Season generously with salt and pepper. Add the garlic and 3½ cups of the broth and move the skillet to the cooler side of the grill. Close the lid and let the potatoes cook down, basting occasionally, until cooked through and the liquid has mostly evaporated, adding more broth as needed for the potatoes to cook. You’ll likely end up needing close to 5 cups. Serve: Remove the potatoes from the grill and serve hot, topped with bacon lardons, blue cheese, dollops of crème fraîche, pickled onions, grilled tomatoes, and minced chives. Note: To grill the tomatoes, look for whole cherry tomatoes right on the vine, which you can drop directly onto the hot side of the grill grates as the potatoes finish cooking. Once they have slightly charred and started to burst, they’re finished. If you can’t find whole tomatoes on the vine, place the tomatoes either in a cast-iron skillet on the grates or in an aluminum foil packet (not too tightly sealed).

Baked Feta in Filo with Honey Sesame Seeds

Baked Feta in Filo with Honey Sesame Seeds

Baked Feta in Filo with Honey Sesame Seeds

 

2 blocks of quality feta, 3 ounces each

2 sheets of phyllo dough, thawed

¼ C. honey, warmed if necessary, for drizzling (I love using this Greek honey)

2 T. toasted sesame seeds, more to your liking

1 T. fresh thyme leaves, for garnish

 

Heat the oven to 350 degrees F and position a rack in the center. Prepare the phyllo. Take each sheet of phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo facing you with extra virgin olive oil. Wrap the feta blocks in the phyllo. Now, add one block of cheese on top of the phyllo toward the bottom (the short end closest to you). Wrap the feta with the phyllo, folding the sides to almost cover the cheese. And again, brush the folded phyllo with olive oil as needed. Continue to wrap the phyllo around the cheese block, moving the cheese away from you. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer with olive oil. Arrange the phyllo-wrapped feta, seam side down, on a small sheet pan. Bake. Bake in the heated oven for 20 minutes or until the phyllo is golden and crispy on both sides (if after 20 minutes, the bottom is fully golden and the top is not, carefully turn it over on the other side and return to the oven for another 5 minutes or so).  Serve with honey. When ready, remove the baked feta from the oven and, using a spatula, carefully transfer to a serving plate. Immediately drizzle with the honey and sprinkle with the toasted sesame seeds. Finish with a sprinkle of fresh thyme for garnish. Serve!

Buttery Pan-Roasted Radishes

Buttery Pan-Roasted Radishes

Buttery Pan-Roasted RadishesButtery Pan-Roasted Radishes

 

1 bunch fresh radishes with leaves

1 T. olive oil

1 T. butter, or a little less if you’d like

1/4 tsp. flaky sea salt, such as Maldon, or kosher salt

1/2 lemon, for juicing

1 tsp. minced fresh chives

1 tsp. minced fresh tarragon

 

Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy. Cut the radishes into halves or quarters, depending on the size. Set aside. Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside. Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides. Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes. Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.

Lemon Ricotta Fritters

Lemon Ricotta Fritters

Lemon Ricotta Fritters

 

16 ounces whole milk ricotta

4 large eggs

1 C. flour

1 T. baking powder

1 tsp. dried rubbed sage

1 tsp. coarse kosher salt

1 lemon juice and zest

1/2 C. pecorino romano cheese , finely grated

vegetable oil , enough to fill up to 1 inch of your frying pan

1 C. Garlic Aioli

 

In a large bowl or with your stand mixer, blend the ricotta and eggs until fully combined. In a separate bowl, whisk together the flour, baking powder, sage and salt. Gradually add to ricotta mixture until combined. Fold in lemon zest and finely grated pecorino romano cheese. Cover and chill for a minimum of 30 minutes or as much as 24 hours. Fill a large frying pan with 1-inch of frying oil. Heat over medium heat until hot. Using a small cookie scoop or a T., spoon batter into hot oil. Use a metal spatula or fry spoon to flip after lightly browned on each side. This process is relatively quick and will only take about 1-2 minutes on each side. Remove to a wire rack over a baking sheet. You can place in the oven on the “keep warm” setting or 200°F. Sprinkle with a flakey sea salt before serving with your desired dipping sauce.

Falling Apple Cocktail

Falling Apple Cocktail

Falling Apple Cocktail

 

2oz Tito’s vodka infused with cinnamon sticks & fresh apples

6oz of ginger beer

Bitters

Agave

Fresh apple & cinnamon stick (for garnish)

Lemon (optional garnish)

 

Add cinnamon and apple-infused vodka to a shaker with ice. Top with ginger beer, dash of bitters and a splash of agave. Shake or mix with ice and pour into glass. Garnish with apple, cinnamon stick and lemon (optional) and serve.

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

 

8-10 chicken tenders or 4 chicken breasts, sliced horizontally

salt and black pepper to taste

3 T.  coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce

3 T.  fresh lemon juice 1 lemon

1/3 cup honey

2 tsp. toasted sesame oil OR macadamia nut oil

1/2 T.  finely chopped cilantro , can leave out if you’re not a fan of cilantro

Seasonings:

1 1/2 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

1/2 tsp. chili powder leave out if sensitive to spice

1/2 tsp. cumin

1/2 tsp. smoked paprika

For the Vegetables:

1 cup broccoli florets

1 lb bunch of asparagus , trimmed

 

Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil. Place the chicken on prepared baking sheet. Season with salt and black pepper to taste. In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.  Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside. After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 tsp. for the end). Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don’t overcook) if the chicken is not cooked through yet, depending on your level of preference.)  Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn). Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.

Pheasant with Lemon Caper Mushroom Sauce over Orzo Pasta

Pheasant with Lemon Caper Mushroom Sauce over Orzo Pasta

Pheasant with Lemon Caper Mushroom Sauce over Orzo PastaPheasant with Lemon Caper Mushroom Sauce over Orzo Pasta

 

2-4 Pheasant Breasts (pounded)

Fresh Lemon

Capers (in jar)

8 oz. Mushrooms (Oyster, Shitake)

Chicken Broth

White Wine

Butter (two sticks melted and separated)

Orzo Pasta

Flour

Salt

Pepper

 

Cook one C. of Orzo Pasta in water or chicken broth and set aside. Dredge the pounded pheasant breasts in flour, place on waxed paper and set aside. Prepare a skillet or fry pan with separated butter and heat. Add fresh squeezed lemon juice, ¼ C. of white wine, and some of the caper juice to the pan and bring to a boil. Place pheasant breast into the pan and sauté for 4-5 minutes on each side depending on the thickness. When finished, remove and set aside. Put mushrooms and capers into the same pan and cook until tender stirring constantly. Add a little more wine and lemon juice and some chicken stock as needed to taste and bring to a boil. Reduce for about 5 minutes on high heat. Put the pheasant breasts back into the pan, heat for one minute on each side and remove. Put the Orzo Pasta on a plate and place the pheasant breasts over the pasta. Pour the Lemon, Caper and Mushroom Sauce over the breasts and serve.

Pea Bruschetta with Lemon & Parmesan

Pea Bruschetta with Lemon & Parmesan

Pea Bruschetta with Lemon & Parmesan

 

1 C. frozen peas (defrosted)

small handful of pea shoots – optional

¼ C. grated parmesan cheese

3 T. olive oil

1 tsp. lemon juice

½ clove garlic save the other half for the bruschetta

salt and pepper to taste

 

6 slices ciabatta

2 T. olive oil

½ clove garlic

 

Pea shoots

Fresh Parmesan

lemon zest

black pepper

extra virgin olive oil

 

To make the Pea Topping: Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is cooked. To make the Bruschetta: Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread. To assemble your Bruschetta: Spread the pea topping over the 6 slices of toast. Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots. Drizzle with extra virgin olive oil and garnish with black pepper.

Buckeye Rabbit Stew

Buckeye Rabbit Stew

Buckeye Rabbit StewBuckeye Rabbit Stew

 

2 Rabbits Cut into pieces

1/4 C. Olive Oil

2 Whole Carrots

3 Celery Sticks

2 Cloves Garlic

1 Large White Onion

Italian Seasonings

Salt/Pepper

4-6 Cans Chicken Broth

1 Head of Cabbage

2 Heads of Fresh Escarole

2 Cans of Navy or Black Beans

3 T. Flour

2 Potatoes

 

Heat Olive Oil, Salt, Pepper, and Garlic in a large Dutch oven. Add Rabbit, brown thoroughly, remove and set aside. Add two more table spoons of Olive Oil and bring to heat. Add two table spoons of flour to oil and stir to make rue. When rue begins to thicken and turn brown, add chopped celery, chopped carrots, chopped onions, salt, pepper and Wild Side Seasonings and cook until tender. Add 4-6 cans of chicken broth and bring to a boil. When the contents come to a boil, add the Rabbit pieces. Bring to a boil once again, reduce heat and simmer for one hour. Add chopped cabbage, fresh escarole and Italian Seasons, cover and simmer until greens reduce into the broth and simmer for another hour. Add one to two cans of white kidney and or black beans and two large chopped potatoes. Simmer for one more hour or until rabbit falls off of the bones. When rabbit is tender it can be removed from the bones and put back into the stew. Serve with fresh bread.

Baked Venison over Creamy Polenta

Baked Venison over Creamy Polenta

Baked Venison over Creamy Polenta

 

1 lb. Cut Venison steaks

1 T. Salt

1 T. Pepper

1 T. Dry Italian Seasoning

1 tsp. Wildside Seasoning

2 Cloves Garlic

¼ C. Fresh Chopped Parsley

1 C. cherry tomatoes

1 C. pearl onions

4 ½ C. Half & Half or Heavy Cream

1 Stick Butter

1 Box of Instant Polenta

4 C. of dry red wine

1/3 C. Orange Marmalade jelly

¼ C. olive oil

 

In a hot fry pan, heat olive oil and sauté cherry tomatoes and pearl onions adding salt and Italian Seasoning to taste. When the tomatoes and onions begin to caramelize remove from heat and set aside. Get a sauce pan and heat 2 T. olive oil and sear venison steaks. Add salt, pepper and Wildside Seasoning. Add four C. of wine and flame up to burn off some of the alcohol. When settled add the Marmalade Jelly and stir until dissolved. Slice the garlic and add to mixture. Chop the Parsley and add as well. The venison should be covered by the wine. If not, add a little more. Cover and lower heat to simmer for two hours.

When the Venison is about 10 minutes from completion put the Heavy Cream and butter into a sauce pan and melt the butter heating the cream. Do not boil. Once the Heavy Cream and Butter are hot add the Polenta stirring constantly. When the Polenta thickens and reaches the desired consistency, remove from heat. Place a dollop of Polenta on a Plate. Add two or three pieces of Venison to the Polenta and put two or three T. of the marmalade wine sauce over the venison and Polenta. Finish by putting two T. of the Tomatoes and Onions over the Venison.

Fried Olives with Garlic Aioli

Fried Olives with Garlic Aioli

Fried Olives with Garlic Aioli

 

1 5 1/2 oz jar of small pimento stuffed olives

1/2 C. panko bread crumbs

1/2 C. flour

1 egg beaten

canola oil, for frying

 

1/3 C. mayonnaise

1 scant T. lemon juice

1 heaping T. minced garlic

salt & pepper, to taste

 

To Make The Aioli: Mix all the ingredients together. Chill before serving. canola oil, for frying,1/3 C. mayonnaise,1 scant T. lemon juice,1 heaping T. minced garlic, salt & pepper, to taste

 

To Make The Fried Olives: Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer. Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl. Dredge the olives in the flour, and then into the beaten egg or buttermilk. Roll them around in the breadcrumbs until evenly coated. Working in batches, fry the olives in the hot oil, just until they are golden brown. Remove the fried olives to a paper towel lined plate to absorb the excess oil.  Serve warm, with the aioli.  Notes: Always use pitted olives when frying.

Bison Ribeye

Bison Ribeye

Bison RibeyeBison Ribeye

 

1 Whole Bison Ribeye

1 T. Crushed Black Pepper

1 T. Rosemary

1 T. Wild Side Seasoning

1 T. Salt

1/4 C. of Beef Broth

1/2 C. Red Wine

Fresh Parsley

2 cloves of Garlic

¼ C. Olive Oil

4-6 Red Potatoes

Fresh Green Beans

 

Mix all of the dry seasonings in a bowl and rub the Bison Ribeye with Salt, Black Pepper, Rosemary, Wild Side Seasonings, and Fresh Parsley then set aside. Heat a large fry pan or roasting pan with Olive Oil and sear the Bison Ribeye thoroughly on all sides until brown. Add the Red Wine and Beef Broth and reduce for about 5 minutes on high heat. Place in the oven at 350 degrees for 90 minutes or 135 degrees (medium rare) depending on how rare you prefer your Bison. Drizzle Olive Oil and some of the seasoning mix on some red potatoes and put in the oven with the Ribeye. They can be placed in the same roasting pan or in a separate baking dish. With about 10 minutes remaining until the Ribeye is complete, sauté some fresh green beans and set aside. Remove the Ribeye from oven and let rest for 10 minutes covered with tin foil. Slice to your desired thickness, spoon some of the stock over the Ribeye and serve with the Potatoes and green beans.

Hibiscus Mint Dunked Pineapple

Hibiscus Mint Dunked Pineapple

Hibiscus Mint Dunked Pineapple

 

1 whole Pineapple

1/2 C. Hibiscus Syrup

12 oz Sparkling Water, Hibiscus – LaCroix

2 – 3 whole Mint Leaves, optional

 

2 – 3 whole Mint Leaves, finely chopped

1 – 2 T. Hibiscus Syrup (click for recipe)

1/4 tsp Black Lava Salt

 

Prep the pineapple, ala peel, core and slice. Place in a container that has a good fitting lid. The size will vary depending on the size of your pineapple. Drizzle in hibiscus syrup and about half of the sparkling water. Add mint leaves and push in between pineapple spears, if using. Top off with more of the water to fill the container and cover pineapple. Secure the lid and place in the fridge. We let ours soak for 24 hours. When ready to serve, place spears on a plate or serving platter. Sprinkle with mint, drizzle on a bit more syrup & a lil’ sprinkle of lava salt (all optional) or dive in and enjoy right from the jar, refreshingly delicious!

Bacon Wrapped Duck

Bacon Wrapped Duck

Bacon Wrapped DuckBacon Wrapped Duck

 

4–6 duck breasts

Wild Side Seasoning (for rubbing the duck)

Bacon (enough to wrap each breast)

3/4 C. teriyaki sauce

1/4 C. sweet soy

2 T. orange preserves

1 heaping T. wasabi (plus extra fresh wasabi for garnish)

Sesame seeds (for garnish)

Pickled ginger (for garnish)

 

Rub duck breasts with Wild Side Seasoning and wrap with bacon. Heat a cast iron skillet and add wrapped duck breasts. Put 3/4 C. of Teriyaki Sauce, 1/4 C. of sweet soy, 2T. of Orange Preserves and one heaping T. of Wasabi in a sauce pan on low heat. Let the mixture heat and blend together. Do not let it boil. Once heated, turn down to a simmer and stir occasionally. After Duck breasts have cooked approximately 5 minutes on each side, remove the bacon and continue to cook the breasts and bacon until Duck is browned and bacon is crispy. Remove the Duck Breasts and keep warm. Remove the bacon, drain and chop into pieces. Add the bacon pieces to the Sauce pan turn up the heat to medium and stir until the sauce just begins to boil, and then remove from heat. Slice the duck breasts into 1/2 inch slices and plate. Take the sauce and spoon to the sides of the breasts then lightly drizzle over the breasts. Sprinkle Sesame Seeds over the plate, garnish with Pickled Ginger and fresh Wasabi and serve

German Sauerkraut Casserole

German Sauerkraut Casserole

German Sauerkraut Casserole

 

1/2 pound bacon cut into one-inch pieces, cooked crisp. Reserve 2-3 T. drippings

1 C. onion, diced

One 15-ounce can petite diced tomatoes, drained

1/2 C. brown sugar

1/2 C. sugar

1-quart fresh sauerkraut from the refrigerated section. Do not drain.

 

Preheat the oven to 350 degrees. Fry bacon until crisp. Reserve 2-3 T. of the drippings. Sauté onion in bacon drippings until transparent. Combine all ingredients in a shallow casserole dish. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour.

Thai Peanut Beef

Thai Peanut Beef

Thai Peanut Beef

 

1 pound Flank or Skirt Steak – thinly sliced across the grain

2-3 tsp. oil

 

½ C. creamy peanut butter

2 tsp. soy sauce

1 T.  brown sugar

2 tsp. Sriracha hot sauce

¼ C. peanuts – chopped, optional

3-4 T.  water, to thin – if needed

 

Whisk together all sauce ingredients excluding peanuts. Add water 1 T.  at a time until sauce is a smooth, pourable consistency. Add oil to large pan or skillet and heat over medium high heat until hot. Add beef strips and cook 8-10 minutes, stirring throughout to ensure even cooking. When beef has browned around edges and cooked to desired doneness. Add 1/2 of the sauce to the pan. Stir and cook 1-2 minutes longer. Top with remaining sauce and chopped peanuts. Garnish with sliced green onions or cilantro if desired and serve.

Strawberry Orange Julius

Strawberry Orange Julius

Strawberry Orange Julius

 

6 ounces frozen orange juice concentrate

2 C. milk

¼ C. sugar

1 tsp. vanilla extract

1 ½ C. strawberries – stems removed

10 ice cubes

 

Combine orange juice concentrate, milk, sugar, vanilla, and strawberries to a blender. Cover and pulse until smooth. Add ice cubes to blender, cover and pulse until smooth. Serve immediately.

 

Homemade Strawberry Julius

1 ½ cups (8 oz) fresh strawberries, stems removed

¾ cup water

2 tsp meringue powder + 2 tbsp water

1 tsp vanilla extract

¼ cup sugar

2 cups ice

In a small bowl, whisk together the meringue powder and 2 tablespoons of water.  Pour the meringue mixture, strawberries, water, vanilla, sugar, and ice into a blender.  Mix 2-3 minutes or until completely smooth.  Pour into glasses and garnish with additional strawberries.

Simple White Sauce Pizza

Simple White Sauce Pizza

Simple White Sauce Pizza

 

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

Extra-virgin olive oil or melted bacon grease, for coating the dough

Kosher salt

Freshly ground black pepper

2 C. (or more) sliced or chopped fresh vegetables and/or herbs (For this pizza, I used 4 scallions, thinly sliced lengthwise into ribbons and ¾ C. quartered cherry tomatoes)

⅓ C. (or more) torn cured meat or cooked chopped bacon (optional, I used 4 thin slices of prosciutto, torn into bite-size pieces)

½ to ⅔ C. shredded cheese (I used aged gouda, but any cheese you love is perfect)

5 T. 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. 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). Drizzle the dough very lightly with olive oil or bacon grease, and use a pastry brush to spread the oil all the way to the edges of the dough. Season with a hefty pinch of salt and a few grinds of black pepper. Scatter on your veggie and/or meat toppings, then the cheese (if using). Drizzle half of the cream evenly over top and season with another big pinch of salt. 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. Immediately drizzle the remaining cream evenly over top and season with a pinch of salt and a few grinds of black pepper. Let the pizza sit for 5 minutes or until the cream has congealed, then slice and serve.

Party Potatoes

Party Potatoes

Party Potatoes

 

6 russet potatoes (about 3 ½ – 4 lbs.), peeled and cubed

1 (8 ounce) block cream cheese, softened and cubed

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

1 C. crushed Corn Flakes cereal (about 1 ¾ C. cereal before crushing)

½ tsp. paprika

Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions

 

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 T. of the melted butter, garlic salt, and chives. Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray. In a small bowl, toss together Corn Flakes crumbs and remaining 1 T. of melted butter. Sprinkle over top of the potatoes. Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!

 

Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.

 

How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades5 Ways Kabobs + Marinades

 

Lager Marinade

Protein: chicken, beef, pork

1 bottle (12 oz.) lager beer

2 garlic cloves, minced

2 T. brown sugar

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 T. olive oil

Tuscan Marinade

Protein: chicken, pork

4 garlic cloves, crushed with press

6 T. fresh lemon juice

3 T. finely chopped fresh basil leaves

1 T. anchovy paste

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/3 C. extra virgin olive oil

Orange-Ginger Marinade

Protein: chicken, pork, fish, seafood

4 garlic cloves, minced

1 C. fresh orange juice

1/4 C. less-sodium soy sauce

2 T. grated peeled fresh ginger

2 T. rice vinegar

1 T. packed light brown sugar

2 tsp. orange zest

1/4 tsp. ground white pepper

1/4 C. vegetable oil

Pineapple-Coconut Marinade

Protein: chicken, fish, seafood

1 garlic clove, minced

1/2 C. pineapple juice

1/3 C. light coconut milk

1/4 C. fresh lime juice

2 T. honey

2 T. canola oil

Chimichurri Marinade

Protein: chicken, beef, pork, fish, seafood

(use a blender or food processor

4 garlic cloves

2 green onions, coarsely chopped

1/4 C. packed fresh cilantro leaves

1/4 C. packed fresh Italian parsley leaves

1/4 C. white wine vinegar

1 tsp. oregano leaves

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground red pepper

3/4 C. extra virgin olive oil

 

Cut protein and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 C. of marinade per lb. of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. When marinade contains an acid or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours. If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Grill kabobs over medium heat, turning them every few minutes. After removing kabobs from the grill, tent with aluminum foil and let them rest for 5 minutes. The internal temperature will rise 5 to 10° upon standing (known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5° below the desired final internal temperature. Final internal temperatures: Chicken: 165°; Seafood, Fish, Pork, Beef: 145° (medium-rare for beef). Serve over greens such as baby kale, baby spinach or spring mix, or grains like brown rice, couscous, quinoa or cauliflower rice.

 

Ideas

Proteins:

• Boneless skinless chicken breasts

• Fish such as salmon, swordfish or tuna

• Lean beef such as sirloin steak or sirloin tip

• Lean pork such as tenderloin or boneless pork chops

• Raw 16/20 count tail-on peeled shrimp

• Scallops

• Tofu

Vegetables/Fruits:

• Acorn or butternut squash (diced and par-cooked)

• Asparagus

• Baby potatoes (halved and par-cooked)

• Bell peppers

• Brussels sprouts (blanched)

• Cherry tomatoes

• Corn on the cob (wheels)

• Eggplant

• Fresh mango

• Jalapeño peppers

• Jicama

• Lemon, lime or orange

• Mushrooms

• Pineapple

• Red/yellow onion

• Sweet potatoes (diced and par-cooked)

• Summer squash

• Zucchini

For Dipping:

• Avocado mashed with Greek yogurt and fresh lime juice

• Chili-garlic sauce

• Harissa

• Hoisin

• Hummus

• Olive tapenade

• Pesto

• Puréed roasted red peppers

• Tzatziki

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

 

1 ½ pounds turkey tenderloin (about 2 tenderloins)

1 C. chicken broth or chicken stock, regular or low-sodium

2 T. salted butter, diced into small pieces

 

2 T. olive oil

2 T. apple cider vinegar

2 T. honey

1 T. dijon mustard

3 garlic cloves crushed

½ tsp. dried thyme (or 6 sprigs fresh thyme)

½ tsp. dried rosemary (or 1 sprig fresh rosemary)

1 tsp. sea salt

¼ tsp. pepper

 

In a large bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, garlic, herbs, and seasonings until evenly combined.  Place the tenderloins in a gallon-sized Ziploc bag with the marinade. Close the bag and toss to coat. Cover and refrigerate for at least 1 hour, (or up to 6 hours), to allow the flavors to infuse with the poultry. Add poultry, butter and marinade to the slow cooker. Pour broth over meat, then place the lid on your crock pot. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours. The poultry is done when a thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. To avoid overcooking, remove turkey when the internal temp reaches 163°F. Tent the tenderloins with foil and allow them to rest for 10 minutes before slicing and serving.