Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

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

Summer Corn and Bacon Pasta

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

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

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

Brown Sugar-Pineapple Grilled Chicken

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

Teriyaki Asian Beef

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

Ranch Pork Chops and Potatoes Sheet Pan Dinner

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

Cherry Sheet Cake

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

Slow-Roasted Summer Garden Tomatoes

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

Air Fryer Asian-Glazed Boneless Chicken Thighs

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

Plum Frangipane Tart

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

Healthy Carrot Cucumber Rolls

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

Cheddar-Avocado Breakfast Melts

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

Croque Monsieur Croissant Bake

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

Brie-Brioche Toast

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

Chicken Cordon Bleu Sandwiches on Baguette

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

Creamy Ranch Chicken

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 

Sheet Pan Barbecue Chicken and Sweet Potatoes 

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

Ginger Chicken Tacos with Pineapple-Scallion Rice

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

Pina Colada Fruit Leather

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

Ham Hock and Parsley Sauce

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

Mushroom, Chive and Cheddar Waffles

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

Cheese-Filled Meat Loaf Muffins

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

Blender Banana Bread

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

Caprese Gnocchi Sheet Pan

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

Fresh Spring Rolls

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

Steak with Asian Crack 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

Air Fryer Butternut Squash

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.

Apple Spice Cake

Apple Spice Cake

Apple Spice Cake

 

3 cups all-purpose flour

1 1/2 cups of sugar

1 1/2 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

½ tsp. cloves

1/4 tsp. allspice

1/3 cup warm milk

1 cup of melted butter (or coconut oil)

3 cups grated apples)

½ T. of vanilla

Optional: caramel sauce (recipe below)

 

1/4 cup maple syrup

1/4 cup honey

1/4 cup of sugar (coconut sugar works)

3/4 cups of heavy cream +2 T. divided (coconut cream works)

2 T. butter (vegan butter works)

¼ tsp. salt

1 tsp. vanilla

 

Preheat oven to 325°F and lightly spray and line the bottom of a 9-inch springform pan with parchment. In a medium bowl, mix together the dry ingredients. Add in the warm milk, melted butter, and vanilla. Combine. Add in this grated apple and mix until it is well combined and the apple is evenly distributed. Pour batter into the pan and smooth the top with a spatula. Add apple slices if you choose. Bake for 65-75 minutes until the center is cooked through. Allow to cool for 5 minutes and remove from springform pan and if using caramel, pour over cake while it is still warm.  Over medium heat in a medium pot, combine maple syrup, honey, sugar, ¾ cup heavy cream, salt, and butter.  Bring to a boil and reduce heat to med-low, making sure to keep it at a low boil. Watch it closely as it will boil up as it heats.  Once it reaches about 235°(softball stage and will just barely start to turn golden), remove from heat, add vanilla and 2 T. of heavy cream. Store in an airtight container for about two weeks in the refrigerator. If the sauce gets too hard in the fridge, gently warm it in the microwave 20s at a time, and it will become pouring consistency again.

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

 

2 tablespoons olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 field mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

8 prosciutto slices, cut into strips

250g Taleggio cheese (from delis), sliced

1 tablespoon chopped flat-leaf parsley leaves

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

 

6 tablespoons (85 grams) unsalted butter, at room temperature

3/4 cup (145 grams) firmly packed dark brown sugar

2 tablespoons (25 grams) granulated sugar

1 large egg

1 large egg yolk

3/4 cup (175 ml) buttermilk (see Notes for other options)

1 teaspoon (5 ml) vanilla extract

1/2 cup (41 grams) Dutch cocoa powder

1 cup (125 grams) all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table or fine sea salt

 

2 ounces (55 grams) unsweetened chocolate, melted and cooled

1 1/2 cups (180 grams) powdered sugar (sifted if lumpy)

1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature

Pinch of fine sea salt (optional)

1 tablespoons cream or whole milk

1/2 teaspoon vanilla extract

 

Make the cake: Heat oven to 350°F (175°c). Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. Speed this up by placing it outside for 10 minutes (thanks, winter!).  Make the frosting: Place frosting ingredients in a food processor and run machine to mix. Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. [Don’t have a food processor? Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy. Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Scoop the frosting onto the cooled chocolate cake and swirl it around. Finish with rainbow sprinkles; don’t even fight it. Cut into squares and prepare for your family/roommates to completely freak out when they spy it on the counter. (But only share if they offer to do dishes.) Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out. Notes: Red wine chocolate cake, mocha chocolate cake: You could replace the buttermilk in full with yogurt or sour cream thinned with a little milk or water, with red wine or replace 1/2 cup of it with strong coffee. (Keep 1/4 cup buttermilk so you’ll have an acidic ingredient to wake up the baking soda.)

Berry Bulgur Breakfast Bake

Berry Bulgur Breakfast Bake

Berry Bulgur Breakfast Bake

 

1 T. butter or flavorless oil 14 g

3 ripe bananas sliced

2 ½ cups frozen or 1 ½ cups thawed mixed berries 12 oz, 340 g

½ cup fine or medium grind bulgur 94 g

½ cup rolled oats 67 g

3 T. brown sugar 25 g

¼ tsp. salt 1.5 g

1 tsp. cinnamon 2.6 g

2 cups milk 473 mL, whichever variety you prefer

2 eggs

1 tsp. vanilla extract 5 mL

½ cup coconut flakes 20 g, optional

 

Heat butter or oil over medium/high heat in a cast iron skillet (if possible) or large frying pan. Add sliced bananas and cook about 3 minutes on each side, until bananas begin to brown and caramelize. Remove from heat. If you have a cast iron skillet, we’ll bake this right in the skillet. If you do not, grease a medium-sized baking dish and transfer bananas into the dish. Evenly layer thawed berries onto the bananas. In a separate bowl, mix bulgur, oats, brown sugar, salt, and cinnamon. Pour evenly over berries. In a separate bowl, mix milk, eggs, and vanilla. Slowly pour evenly over bulgur mixture. Sprinkle coconut flakes over top. Bake at 375 degrees F (190 C) for 45 to 60 minutes, until top is lightly browned. Enjoy warm or cold, drizzled with honey or topped with a dollop of Greek yogurt and fresh berries.

Blender White Bread

Blender White Bread

Blender White Bread

 

3 1/2 C. all-purpose flour, divided

1 (1/4 oz) package active dry yeast

1 C. milk

1/4 C. shortening

2 T. granulated sugar

1 tsp. salt

1 egg

 

Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

 

1½ quarts strawberry ice cream

1½ cups lemonade

 

Process 3 cups ice cream and ¾ cup lemonade in a blender until smooth. Pour into glasses. Repeat with remaining ice cream and lemonade. Serve immediately.

Steak Sauce Burgers

Steak Sauce Burgers

Steak Sauce Burgers

 

2 T. butter

1 onion, thinly sliced

¾ lb. ground beef

¼ cup steak sauce, divided

1 slice Swiss cheese

¼ cup mayonnaise

1 T. prepared horseradish

1 T. chopped fresh parsley

2 French steak rolls, split and toasted

 

Preheat grill or grill pan to medium-high heat. Melt butter in a skillet over medium-high heat. Add onion; cook 15 minutes, stirring often, until onion is very tender and browned. Stir in 2 T. steak sauce. Meanwhile, combine beef and 2 T. steak sauce. Shape mixture into 2 oblong patties to match the shape of the rolls. Season lightly with salt and pepper. Grill patties, covered, 5 to 6 minutes per side or until no longer pink. Top each with 1 slice cheese, and grill 1 minute longer or until cheese is melted. Stir together mayonnaise, horseradish, and parsley in a bowl. Serve cheese-topped patties on toasted rolls with saucy onions and mayonnaise mixture.

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

 

2 lb boneless, skinless chicken breasts

1 tsp. garlic salt

2 T. olive oil

12 slices Texas toast

6 T. mayonnaise

12 slices mozzarella cheese

½ lb thinly sliced honey ham

6 T. butter, softened

 

Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with garlic salt. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Let stand 5 minutes; slice. Spread mayonnaise over one side of each bread slice. Top each with 1 slice cheese. Arrange chicken and ham over half of bread slices; cover with remaining bread slices, cheese side down. Spread butter over outsides of sandwiches. Place sandwiches on a lightly greased baking sheet. Bake 20 minutes or until bread is toasted and cheese is melted.

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

 

⅓ cup organic sugar

⅓ cup water

1 (0.5-oz) pkg fresh basil

2 cups sliced peaches

½ cup fresh lemon juice

2 cups ice cubes

2 (12-oz) bottles sparkling water

Garnishes: lemon slices, fresh basil (optional)

 

Combine sugar, water, and basil in a small saucepan over medium heat, stirring until combined. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; cool to room temperature, about 30 minutes. Strain. Blend peaches and lemon juice in a blender until smooth. Fill a large cocktail shaker with ice. Add half of peach mixture and half of cooled prepared syrup. Shake vigorously until very cold, about 30 seconds. Divide between 2 Old-Fashioned glasses, and top with sparkling water. Repeat process with remaining peach mixture and prepared syrup. Garnish, if desired.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

 

1/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp ground cinnamon

1 3/4 oz cocoa

2 1/3 oz flour, pastry, whole wheat

2 1/4 oz flour, all purpose, wheat

1/4 tsp salt

1 cup granulated sugar

 

Combine dry ingredients together in a bowl.  Add wet ingredients (besides chocolate chips and zucchini) to dry ingredients. Add zucchini when all ingredients are blended. Then mix in chocolate chips. Bake in 325 degree Fahrenheit oven for 20-25 minutes. Cool and serve or store frozen.  Pro tip – microwave for 30 seconds and eat with frozen yogurt for a healthier dessert option!

Summer Squash Fritters with Garlic Dipping Sauce

Summer Squash Fritters with Garlic Dipping Sauce

Summer Squash Fritters with Garlic Dipping Sauce

 

20 garlic cloves, peeled (about 2 heads)

Extra-virgin olive oil

1 cup mayonnaise

3 tablespoons lemon juice

1 teaspoon kosher salt

¼ teaspoon ground black pepper

¼ cup chives, minced

 

1¼ cups all-purpose flour

¾ cup shredded white Cheddar

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 large eggs

¾ cup cold beer

1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes

1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes

1 small yellow onion, halved and thinly sliced

½ cup canola oil, for frying

 

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool. Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose. Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion. Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Creamy Skillet Ziti

Creamy Skillet Ziti

Creamy Skillet Ziti

 

12 oz ziti pasta

1½ lb ground beef

1 (24-oz) jar pasta sauce

1 (15-oz) can tomato sauce with Italian seasonings

1 (8-oz) carton sour cream

½ cup shredded Parmesan cheese

1 (8-oz) pkg shredded Italian cheese blend

 

Cook pasta according to package directions; drain, and keep warm. Meanwhile, cook beef in a large, deep skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in pasta sauce and tomato sauce; cook 5 minutes, stirring occasionally. Add pasta, sour cream, and Parmesan, stirring until blended. Sprinkle with cheese blend; cover, and let stand 5 minutes or until cheese is melted.

Easy Scallion Pancakes with Soy Dipping Sauce

Easy Scallion Pancakes with Soy Dipping Sauce

Easy Scallion Pancakes with Soy Dipping Sauce

 

2 cups all-purpose flour, plus more for rolling out the pancakes

1/2 teaspoon kosher salt

¾ to 1 cup boiling water

1 Tablespoon sesame oil

4 scallions (green parts only), thinly sliced

1/4 cup vegetable oil, divided

FOR THE DIPPING SAUCE:

1/3 cup low sodium soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon brown sugar

1 Tablespoon sliced scallions

1/2 teaspoon crushed red pepper flakes (optional)

 

Add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in ¾ cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.  Lightly flour your work surface then turn out the dough. Knead it for 30 seconds then cover it with a damp towel and let it rest at room temperature for 30 minutes.

Divide the dough into 4 equal pieces.  Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.  Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions from burning, until it is golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack then repeat the cooking process with the remaining vegetable oil and pancakes. Cut the scallion pancakes into wedges and serve them with the dipping sauce (recipe follows). In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and crushed red pepper flakes (optional).