Lime-Pineapple Soda
1 T. lime zest
3 T. lime juice
¼ cup simple syrup
2 cups pineapple juice
4½ cups lemon-lime soda
Garnish: lime slices
Add lime zest, lime juice, and simple syrup to a large pitcher. Pour pineapple juice into pitcher, and stir. Chill mixture 4 hours. Fill 6 glasses one-third full with ice; divide pineapple mixture among glasses. Top with soda; garnish with lime slices. Makes 6 servings.
Toasted Cheese Ravioli
1 (25-oz) pkg frozen cheese ravioli
4 T. butter
3 T. olive oil
2 cloves garlic, minced
1 (14.5-oz) can chicken broth
½ cup shredded Parmesan cheese
Cook ravioli according to package directions; drain. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli and cook 3 minutes per side or until toasted. Remove from skillet and repeat with remaining ravioli. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. Add ravioli; toss.
Hot Dog Bar
16 Hot Dogs
Beef hot dogs
Turkey dogs
Linguica
Hot Links
Bratwursts
Italian Sausage (Sweet, mild, or spicy)
Polish Sausage
Chicken Sausage
Veggie Dogs
16 hot dog buns
Regular or Whole Wheat Hot Dog Buns
Homemade Hot Dog Buns
Brioche Hot Dog Buns
Pretzel Buns
Crescent Rolls
Condiments
Aioli
BBQ Sauce
Dijon or whole-grain mustard
Gochujang
Guacamole
Ketchup
Mayo
Ranch
Salsa or Pico de Gallo
Teriyaki
Yellow mustard
Sliced or shredded cheese or cheese sauce
Bleu cheese crumbles
Cheddar
Cotija
Feta
Goat cheese
Mozzarella
Nacho cheese sauce
Pepper jack
Queso fresco
Meat Toppers
Bacon
Chili
Chorizo
Shredded Chicken
Veggie Toppers
Avocado
Bean sprouts
Bell pepper
Corn
Cucumber
Kimchi
Lettuce
Onions
Pickled Jalapenos
Pickles
Sauerkraut
Shredded carrots
Tomato
Sides that Double as Toppings
Baked beans
Caramelized onions
Coleslaw
Creamed Corn
Macaroni and cheese
Macaroni Salad
Peppers and onions
Potato chips
Choose 2-3 hot dog styles, then 1 or 2 buns that will go with them ALL.
Average about 1 ½ hot dogs per person. Obviously not everyone will eat ½ a hot dog, but it will make sure there are just enough extras for those who want two.
Most toppings are used in about 1-2 tablespoon portions per hot dog. Not everyone will use every topping. Prep more of the popular ones like cheese or chili, and less of things like shredded lettuce which you don’t use much off.
Most condiments are used in 1/2-1 tablespoon amounts per dog. Estimate the amount you need by portioning a 1/2 tablespoon per hot dog. Not everyone will use every condiment!
Prep ahead! Anything that can be chopped ahead of time is a win. All you have to do is set it out and cook dogs to get going.
Bacon and Cheese Wonton Pierogies
10 slices bacon, chopped
1 (24-oz) container refrigerated garlic mashed potatoes
1 cup shredded Cheddar cheese
1 large egg, lightly beaten
4 green onions, chopped
2 (12-oz) pkg wonton wrappers
½ cup water
½ cup butter, divided
1 (12-oz) jar refrigerated Ranch dressing
Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl. Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.
Hawaiian Chicken
6 (6-oz) boneless, skinless chicken breasts
½ tsp. salt
½ tsp. pepper
2 T. olive oil
1 (20-oz) can pineapple chunks in juice
½ cup packed brown sugar
3 T. low-sodium soy sauce
½ tsp. ground ginger
Pound chicken to an even thickness with the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in hot oil 5 to 6 minutes per side or until done. Meanwhile, cook pineapple with juice, brown sugar, soy sauce, and ginger in another skillet; cook 3 to 4 minutes, stirring occasionally. Add chicken to skillet; cook 2 to 3 minutes or until sauce is thickened.
Chicken Club Crescents
1 (4-count) can refrigerated crescent rolls
½ (2.1-oz) pkg fully-cooked bacon
½ (22-oz) pkg fully-cooked chicken breast strips
½ (8-oz) block colby-Jack cheese, sliced
2 T. butter, melted
½ T. honey mustard
½ tsp. Worcestershire sauce
Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Divide desired amount of bacon, chicken, and 1 slice cheese over wide part of each crescent triangle. Roll up crescents according to package directions. Place in a lightly greased 9-inch baking dish. Stir together melted butter, honey mustard, and Worcestershire sauce; brush over tops of rolls. Bake 15 to 20 minutes or until golden brown. Serve with additional honey mustard for dipping, if desired.
1½ lb boneless pork chops
½ tsp salt
½ tsp pepper
2 T. olive oil
¾ cup peach preserves
2 T. apple cider vinegar
½ tsp dried thyme (or use dried crushed rosemary)
Sprinkle pork with salt and pepper. Cook pork, in batches if necessary, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned. Reduce heat to medium; add preserves, vinegar, and thyme. Cook 3 to 4 minutes or until glaze is thickened and pork is done.
Honeyed Orange Breeze
3 T. Tennessee honey whiskey
3 T. orange juice
1½ tsp orange flavored liqueur
Ice cubes
¼ cup ginger ale
Garnish: orange peel strip
Add whiskey, orange juice, orange liqueur, and ice to fill a cocktail shaker. Cover and
shake until chilled, about 30 seconds. Strain into an Old-Fashioned glass filled half full with ice. Top with ginger ale. Garnish, if desired.
Beef and Scalloped Potato Casserole & Romaine Salad
1 ½ lb ground beef
1 cup chopped onion
2 T. all purpose flour
1 cup less sodium beef broth
1 cup shredded mozzarella cheese
1 (4.7-oz) pkg scalloped potatoes
2 cups boiling water
⅔ cup milk
1 T. butter
1 (10-oz) pkg chopped romaine lettuce
1 pint grape tomatoes, halved
½ cup balsamic vinaigrette
Preheat oven to 450°F. Cook beef and onion in large skillet over medium heat 8 minutes or until beef is browned and crumbly. Drain and return to skillet. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened. Spoon beef mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese. Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes. Bake 20 minutes or until potatoes are golden brown and crisp. Toss together all ingredients in a large bowl
Asian Dipping Sauce
1 C. soy sauce
1 (2″) piece of ginger, peeled and finely grated
4 cloves garlic, finely grated
2 T. toasted sesame oil
2 T. rice vinegar
2 T. raw honey or whole cane sugar
1 T. toasted sesame seeds
Pinch of dried dulse flakes (optional)
Stir together the soy sauce, ginger, garlic, sesame oil, rice vinegar, and honey and let stand 15-30 minutes before serving. Sprinkle in the sesame seeds and dulse flakes, if using, just before serving. For best flavor, serve immediately, but if you must store the sauce, place it in an airtight container and store in the refrigerator for up to 24 hours.
Blender Orange-Lemon Cake
1/2 C. oil avocado oil or any
1/2 C. sugar
2 eggs
1 tsp. pure vanilla extract
1 ½ tsp. baking powder
zest of one large orange T.
1 T. fresh lemon juice
1 C. all-purpose flour 120 grams
juice of one large orange
Pre-heat oven to 350F. Add the oil, sugar, eggs, and vanilla to a blender and blend for 30 seconds. Pour it into a bowl and mix in the orange zest, lemon juice and baking powder. Add 1/2 of your flour and mix and then the other 1/2 of the flour + the juice of one orange. Mix and pour into a loaf tin sprayed with oil spray and lined with parchment paper. Bake at 350F for 25-30 minutes (depending on the oven) or until a toothpick comes out clean. Enjoy
Bacon and Potato Breakfast Casserole
1 (16-oz) pkg bacon, chopped
1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 (8-oz) pkg sliced mushrooms
2 cloves garlic, minced
1 (10-oz) pkg baby spinach
4 green onions, thinly sliced
1 cup shredded Swiss cheese
12 large eggs
½ tsp. salt
½ tsp. pepper
Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 T. drippings in skillet. Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish. Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.
Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes. Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Family Night Pepperoni Stromboli
1 (13.8-oz) can refrigerated pizza dough
½ cup shredded Parmesan cheese
½ (6-oz) pkg pepperoni
1 cup shredded mozzarella cheese
½ (24-oz) jar pasta sauce
Preheat oven to 375°F. Unroll dough on a clean flat surface. Sprinkle with Parmesan. Top with pepperoni and mozzarella, leaving a 1-inch border on all sides; roll up. Place, seam side down, on a lightly greased baking sheet. Cut 1-inch slits in top of roll at 2-inch intervals. Bake 30 to 40 minutes or until golden brown; let stand 10 minutes before slicing. Heat pasta sauce according to package directions; serve with stromboli for dipping.
Summer Corn and Bacon Pasta
12 oz whole wheat rotini pasta
3 ears corn
9 slices center cut bacon, chopped
1 sweet onion, chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
¾ cup heavy cream
¾ tsp. salt
1 (1-oz) pkg fresh basil, torn
Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.
Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus
6 slices center cut bacon, chopped
1 onion, chopped
6 (6-oz) boneless, skinless chicken breasts
¾ cup low-sodium chicken broth
¾ cup heavy cream
2 lb small red potatoes
4 T. olive oil, divided
1 tsp. garlic powder
1 tsp. pepper
½ tsp. salt
1 lb asparagus, trimmed
Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 T. drippings in skillet. Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture. Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet. Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 T. oil; sprinkle with garlic powder, 1 tsp. pepper, and ½ tsp. salt. Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Toss asparagus with 1 T. oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.
Brown Sugar-Pineapple Grilled Chicken
1 (1.25-lb) container cored pineapple
¼ cup low-sodium soy sauce
¼ cup packed brown sugar
2 T. ketchup
1 T. refrigerated minced ginger
½ T. Sriracha hot sauce
2 lb boneless, skinless chicken thighs
¼ tsp. kosher salt
¼ tsp. pepper
Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings. Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a medium saucepan over medium heat; cook 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear. Drizzle remaining sauce over chicken and pineapple.
Teriyaki Asian Beef
3½ lb. boneless chuck roast
1 onion, thinly sliced
2 cloves garlic, minced
1 (14-oz) bottle teriyaki sauce
½ cup low-sodium beef broth
3 green onions, sliced
Combine roast, onion, garlic, teriyaki sauce, and broth in a greased 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours or until meat is very tender (chop 3 cups beef and reserve for Bistro Beef Salad recipe). Slice remaining beef, and serve with mixture in slow cooker. Sprinkle with green onions.
Ranch Pork Chops and Potatoes Sheet Pan Dinner
3 tablespoons olive oil
2 pounds baby potatoes
6 pork chops (either boneless or bone-in will work)
1 ounce ranch dressing mix ((1 oz package))
1 teaspoon smoked paprika
1 tablespoon oregano (dry)
1 teaspoon ground black pepper
1 tablespoon fresh parsley (chopped)
Preheat your oven to 400°F . Spray a baking sheet with cooking spray. Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145°F (63°C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time. Garnish with chopped parsley then serve immediately.
Cherry Sheet Cake
1 cup butter (unsalted)
1 cup sugar
1 tablespoon vanilla sugar
4 large eggs
1 tablespoon lemon zest ((zest from 1 lemon))
2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound cherries (fresh, pitted)
powdered sugar (for dusting, optional)
Preheat oven to 350 F degrees. Spray a 10×15 or 9×13 inch baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside. In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined. Spread the batter evenly in the pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because as the cake bakes it will rise around the cherries. Bake for 30 minutes or until light and golden brown. To check for doneness insert a toothpick in the center of the cake and if it comes out clean, the cake is done. Let cool, then dust with powdered sugar, cut and serve.
Slow-Roasted Summer Garden Tomatoes
Cherry, grape or small Roma tomatoes
Whole cloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along. Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.
Air Fryer Asian-Glazed Boneless Chicken Thighs
8 boneless, skinless chicken thighs, fat trimmed, 32 oz total
1/4 cup low sodium soy sauce
2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
3 cloves garlic, crushed
1 teaspoon Sriracha hot sauce
1 teaspoon fresh grated ginger
1 scallion, green only sliced for garnish
In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight. Reserve the remaining sauce for later. Preheat the air fryer to 400F. Remove the chicken from the marinade and transfer to the air fryer basket. Cook in batches 14 minutes, turning halfway until cooked through in the center. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. To serve, drizzle the sauce over the chicken and top with scallions.
Plum Frangipane Tart
1 2/3 cups flour
1/3 cup sugar
1/4 teaspoon fine sea salt or table salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped out and reserved
4 large egg yolks
3/4 cup sugar, divided
3 tablespoons cornstarch
1/2 teaspoon fine sea salt or table salt
1 cup finely ground skin-on almonds
2 large eggs
3 red-fleshed plums, halved and pitted
1 tablespoon powdered sugar
Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix–otherwise it will be tough. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days. Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges. Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights. Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove parchment with beans and transfer to a plate or a tray. Bake tart shell until center dough looks dry and is starting to turn golden brown, about 15 minutes more. Make custard: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean and seeds and let sit off the heat, covered, about 30 minutes to develop flavor. Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and 1/2 cup sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod). Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days. Mix almonds, remaining 1/4 cup sugar, eggs, and custard (chilled or warm) in a medium bowl. Spread into prepared tart shell. Put one plum half, cut side up, in center of the filling and arrange remaining 5 halves around it, spacing symmetrically. Reduce oven to 350°. Bake tart on bottom rack until filling is puffed, golden brown, and firm around the center plum when pressed, 50 to 60 minutes. Let cool completely. Remove tart shell from pan by setting it on a can and letting the rim fall away. Carefully transfer shell, still resting on pan’s bottom, to a large serving plate. Dust with powdered sugar to serve.
Healthy Carrot Cucumber Rolls
2 medium cucumbers
1 large carrot
100 grams (3,5 oz) cream cheese
¼ teaspoon seasoning (Curry Powder, Celery Powder, etc.)
Wash and dry the carrot and cucumbers. Gently peel the cucumbers into strips with a vegetable peeler. Leave the skin aside and continue peeling. If you have a hard time peeling because of the seeds, turn over the other side and start peeling from there. Set aside the cucumber strips. Peel the carrot with a vegetable peeler. Set aside. Combine cream cheese and curry powder in a small bowl with a spoon. Center carrot strip over cucumber strip. Take one teaspoon of curry cream cheese and using a knife, lay it as much as you need on wide end of the carrot. Roll the carrot cucumber strips tightly and secure with a toothpick.
Cheddar-Avocado Breakfast Melts
2 whole wheat English muffins, halved lengthwise
2 tsp. butter
6 large eggs, lightly beaten
⅛ tsp. salt
⅛ tsp. pepper
1 avocado, sliced
4 ultra-thin slices Cheddar cheese
2 T. finely chopped chives
Preheat broiler. Arrange muffin halves, cut sides up, on a baking sheet; broil 2 minutes or until lightly toasted. Melt butter in a nonstick skillet over medium heat. Add eggs to skillet; cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. stir in salt and pepper. Spoon eggs over muffin halves; top with avocado and cheese. Broil 1 minute or until cheese is melted. Sprinkle with chives.
Croque Monsieur Croissant Bake
6 large day old croissants or 9 mini croissants
1/2 lb sliced ham
1/2 lb sliced Gruyère, or Swiss cheese
3 large eggs
1 c milk
1 tsp. kosher salt
2 T. flour
2 T. butter
1 1/2 c milk
2 T. mustard dijon or whole grain
1 tsp. kosher salt
First, make the béchamel. Melt the butter in a small saucepan over medium-low heat. Add the flour and cook, whisking continuously until the butter and flour are well combined and foaming but still very pale in color, about 2 minutes. Slowly stream in the milk whisking continuously until the mixture is pale and smooth and thick enough to coat the back of a spoon. Turn off the heat, whisk in the mustard, salt and freshly cracked pepper. Set aside. Preheat your oven to 350 F. Grease a 9×13 inch baking dish with a bit of butter. Slice the croissants in half through the middle so you have a top and bottom. Brush each half with a generous layer of béchamel then layer 1-2 slices each of ham and cheese, reserve a few few slices of cheese to top the croissants at the end. Put the tops and bottoms back together and arrange them into the baking dish. Depending on the size of your croissants they may not fit perfectly you will have to play around with it a bit. You can cut a few in half if you need to. It doesn’t have to be perfect. Whisk together the eggs, milk and a pinch of salt and pepper. Pour this mixture over the croissants. Press down on the croissants to help them absorb the eggs and milk. Let sit for 30 minutes (or up to 12 hrs) before baking. Sprinkle the remaining cheese over the top of the croissants, bake for 30-40 minutes until golden brown. Serve immediately!
Croissants: Day old, slightly stale croissants are best because they will soak up more liquid from the custard.
Ham : any type of ham will be just fine for this recipe.
Gruyère Cheese: If you can’t find Gruyère use swiss cheese instead.
Brie-Brioche Toast
1 (12-oz) pkg soft brioche baguette
½ cup salted butter, melted
1 (12-oz) pkg thick-sliced bacon, chopped
1 (8-oz) pkg sliced mushrooms, chopped
4 cloves garlic, minced
1 T. chopped fresh thyme (plus more for garnish)
1 (8-oz) round brie cheese, thinly sliced
½ (4.3-oz) container pomegranate arils
Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.
Chicken Cordon Bleu Sandwiches on Baguette
½ cup sour cream, light or regular
2 tablespoons prepared yellow mustard
2 tablespoons honey
6 thin sliced boneless skinless chicken breasts, about 1 ½ pounds chicken (see Notes section below)
8 ounces Italian seasoned panko bread crumbs,
1 teaspoon garlic powder
1 teaspoon paprika
1 cup buttermilk
6 slices deli ham
6 slices Swiss cheese
6 sandwich rolls or sliced baguette
1 ½ cups fresh baby spinach
2 tablespoons olive oil, plus additional as needed
Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the breadcrumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 tablespoons olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid overcrowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.
Creamy Ranch Chicken
2 large boneless/skinless chicken breast
2 teaspoons Italian seasoning
Salt/Pepper
3 Tablespoons butter, melted
3 Tablespoons olive oil, can sub vegetable or canola oil
Sauce
10.5 oz. cream of chicken soup
1 ½ cups milk
1 cup sour cream, at room temp
½ teaspoon onion powder
1 oz. packet Ranch seasoning mix, about 3 Tablespoons
Season/Sear the Chicken: Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot. Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed. Make the Sauce: Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes. Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!
Sheet Pan Barbecue Chicken and Sweet Potatoes
2 sweet potatoes, peeled and cut into ½ inch chunks
1 head broccoli, cut into large florets
3 T. olive oil
2 tsp chili powder
¾ tsp salt, divided
¾ tsp pepper, divided
1½ lb boneless, skinless chicken breasts
1 cup barbecue sauce
3 T. honey
2 cloves garlic, minced
1 (14-oz) loaf French bread
Preheat oven to 425°F. Toss together potatoes, broccoli, oil, chili powder, and ¼ tsp each salt and pepper on a large greased rimmed baking sheet; spread in a single layer. Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Arrange chicken among vegetables; sprinkle with ½ tsp each salt and pepper. Stir together barbecue sauce, honey, and garlic; pour over chicken. Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.
Ginger Chicken Tacos with Pineapple-Scallion Rice (budget)
1½ lb ground chicken
1 small onion, chopped
2 T. olive or vegetable oil
¼ cup less sodium soy sauce
2 T. brown sugar
2 T. natural rice vinegar
¼ to ½ tsp ground ginger
¼ to ½ tsp crushed red pepper
3 cloves garlic, minced
12 soft taco size flour tortillas
1 (10-oz) pkg shredded carrots
3 green onions, sliced
Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until chicken is done and onion is tender. Meanwhile, stir together soy sauce, brown sugar, vinegar, ginger, red pepper, and garlic. Add to skillet with chicken mixture; cook 3 minutes or until thickened
1 cup long grain white rice
1 (20-oz) can pineapple chunks in juice, well
drained
2 T. brown sugar
2 T. olive or vegetable oil
2 green onions, sliced
Cook rice according to package directions. Meanwhile, cook pineapple and brown sugar in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until pineapple is browned. Stir together rice, pineapple mixture, and green onions.
Pina Colada Fruit Leather
1 pineapple, cored and cut into chunks
2 Tablespoons orange juice
1 (14-ounce) can coconut milk, unshaken
1/4 cup maraschino cherries, sliced in half
Preheat the oven to its lowest setting, about 170° F. Line a rimmed baking sheet with a silicone mat or wax paper. Set aside. In a blender, combine the pineapple and orange juice. Open the can of coconut milk, scoop the cream off the top and into the blender. It should be about 74 cup or so. Blend the mixture until it is pureed. Place a medium saucepan over medium heat, add the fruit puree, and cook until it reduces by half, about 20 minutes. Remove from the heat when it measures about 2 cups. Pour the mixture onto the prepared baking sheet. Tilt the sheet to all four corners to evenly cover it with the puree. Sprinkle the cherries across the top of the puree. Bake until tacky, checking for doneness every 30 minutes, about 2 to 3 hours. Remove from the oven and let cool completely. Peel the sheet from the liner, and slice into strips. Stack strips with wax paper in between, or roll up each strip.
Ham Hock and Parsley Sauce
1 Smoked Ham Hock
1 large onion, quartered
2 celery sticks, roughly chopped
2 carrots (if you have them), roughly chopped
Couple of sprigs of thyme
10 peppercorns
400 ml of full fat milk
1 onion
1 bay leaf
Small bunch of parsley stalks
4 or 5 cloves
Pinch of mace
3 ½ T. butter
6 ½ T. plain flour
Large bunch of parsley, finely chopped
First, prepare your hock the night before by soaking it in cold water, otherwise it will be rather salty. To cook, simply cover with cold water in a large stock pot and add the vegetables, thyme and peppercorn. Place on the hob and bring to the boil, then gently simmer for a couple of hours, spooning off any scum that rises to the surface. Once cooked, take out of the stock and leave to rest under some foil. SAVE THE STOCK THOUGH! For soups, soups and more soups. To make the parsley sauce, put all the ingredients bar the butter and flour into a saucepan and place on the hob. Bring gently to the boil and then take off, leaving everything to infuse and cool for 30 minutes or so. Then strain the milk through a sieve into a jug. Take a clean saucepan and place over a medium heat. Make a roux by adding the butter and let it melt until it begins to foam, then add the flour. Stir in with a whisk for a minute or so, until it turns a nice biscuit color. Slowly add the flavored milk (which should still be warm), whisking all the way over the heat until it thickens to the consistency of runny custard. Take off the heat and keep warm. Slice up your ham hock and serve on heated plates with your chosen accompaniments. Place your sauce back on the heat for one quick blast and then dump your chopped parsley in at the very last minute (overcooked parsley soon turns grey). Ladle a healthy amount over the ham and enjoy.
Mushroom, Chive and Cheddar Waffles
1 cup all-purpose einkorn flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs, separated
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 cup grated aged Wisconsin Cheddar cheese
3/4 cup diced cremini mushrooms
1/3 cup diced chives
Calabrian chili peppers in oil (optional)
Maple syrup or honey (optional)
In a small bowl, combine the flours, baking powder, and salt. Set aside. In a medium bowl, whisk the egg whites by hand or with a mixer until soft peaks form. Set aside.
In a large bowl, whisk together the egg yolks and buttermilk. Gradually add the dry ingredients to the egg yolk-milk mixture until combined. Slowly add the butter to the mixture and whisk until fully incorporated, then add 3/4 cup of cold water and whisk just until combined. Do not overmix the batter. If your batter is too thick, add more cold water, 1 tablespoon at a time, until it has a consistency similar to honey. Add the cheese, mushrooms, and chives, then use a rubber spatula to gently fold them into the batter. Finally, add the reserved egg whites and again gently fold them in until your batter is fully combined. Heat your waffle iron. Cook the waffles according to the waffle maker’s directions. For a spicy addition to this savory dish, top each waffle with 1 finely chopped Calabrian chili and 1/4 cup of maple syrup (if using). Serve immediately.
Cheese-Filled Meat Loaf Muffins
1½ lb. lean ground beef
1 cup crushed saltine crackers
2 T. Montreal steak seasoning
2 T. Worcestershire sauce
2 large eggs, lightly beaten
1 (8-oz) pkg shredded mozzarella cheese
¼ cup ketchup
2 T. brown sugar
Preheat oven to 450°F. Stir together ground beef, crackers, steak seasoning, Worcestershire, and eggs in a large bowl. Press half of mixture into 12 lightly greased muffin cups. Place a mound of cheese in center of each muffin. Press remaining meat mixture over cheese. Bake 15 minutes. Stir together ketchup and brown sugar; brush over meat loaf muffins. Bake 5 minutes longer or until beef is no longer pink in center. Let stand 5 minutes before serving.
Blender Banana Bread
Ingredients should be room temperature.
190 g (1½ C.) All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
3/4 C. Sugar
3/4 stick Melted butter or ½ C. Oil
2 Eggs
2 Large ripe bananas
1 tsp. Vanilla
5 oz. Greek yogurt
Any other mix-ins of your choice: chocolate chips, nuts etc.
Into a large blender (it’s important you use a large blender because the large volume of batter in this recipe) add in this exact order: two large bananas, yogurt, melted butter, vanilla, and two eggs. Blend on high for about 10 – 15 seconds. We’re looking for a smooth liquid batter. Add the sugar, sifted flour, baking soda and pinch of salt and blend again, JUST for 8-10 seconds tops! If your flour mixture isn’t fully combined with the batter, unplug your blender and just take a spatula and finish mixing it by hand. If you over-blend the batter, your banana bread will have gluey streaks. It will still be fine to eat but to avoid that, finish mixing the batter by hand. Remember to scrape the bottom and sides of your blender jug. Pour the batter into an 8 inch (20 cm) loaf pan greased and lined with parchment paper, and bake in a preheated oven at 170 °C (340 °F) for about 50 – 60 minutes. If the banana bread starts to darken too much, you can cover it with some foil (see the video). Allow the banana bread to cool for 10 minutes in the pan, then remove it from the pan using the parchment paper and allow to cool completely. Store cooled banana bread in an airtight container or zip lock bag at room temperature for about 3 days.
Caprese Gnocchi Sheet Pan
4 cups cherry tomatoes
1 pound gnocchi (fresh or frozen)
3 tablespoons olive oil
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 cups bocconcini balls
fresh basil leaves (roughly chopped)
balsamic reduction (optional)
Preheat the oven. Preheat the oven to 400°F. Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet. Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini. Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.
Fresh Spring Rolls
8 rice paper sheets
8 large basil leaves (or cilantro)
6 large butter lettuce leaves
1 cup shredded carrots
1 red bell pepper (sliced thin)
¼ head red cabbage (shredded)
1 medium english cucumber (sliced into thin, 2-3″ long matchsticks)
¼ cup green onion (sliced thin)
Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds. On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion. Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients. Serve with peanut sauce.
Steak with Asian Crack Sauce
1-½ T. fish sauce
1 T. fresh lime juice
1 or 2 red Thai chili peppers (slice thinly)
1 small shallot (finely dice)
1 large garlic clove (finely dice)
1 T. fresh minced cilantro
2 T. brown sugar (loosely packed)
2 New York strip or sirloin steaks (1-½ inch thickness)
Salt to taste
Ground black pepper to taste
Oil or butter
Combine fish sauce, lime juice, Thai chili peppers, shallots, garlic, cilantro, and brown sugar in a small bowl. Mix until combined then set aside. Trim the steak of any excess fat and season liberally with salt and pepper on all sides, making sure to rub in the seasonings. Transfer the steak to a wire rack and roast in the oven at 375°F for 20 minutes. If you are using thinner cuts, you can skip this step. Pan-fry in oil or butter, 1-2 minutes per side on medium-high heat, for a beautiful crust. If you skip the oven step, increase the cooking time to 3-5 minutes per side. Serve steak and sauce on the side.
Air Fryer Butternut Squash
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon brown sugar, optional
4 heaping cups peeled and diced butternut squash, 1 –inch cubes, 24 ounces
1 tablespoon olive oil
Place butternut squash in the air fryer basket and spray with olive oil spray. Air fry 340F 20 to 23 minutes*, shaking the air fryer basket a few times until the squash is fork tender and golden. Meanwhile, in a small bowl, combine the onion powder, garlic powder, sweet paprika, cayenne, salt and brown sugar, if using. When the squash is tender, drizzle and toss the squash with olive oil. Add the spice mixture and toss gently to coat; cook 3 to 4 more minutes. Serve hot.