Quickles

Quickles

Quickles

 

Choose any one of the following (the quantity of which doesn’t matter that much, just chop or slice enough to comfortably fit in your jar with a little bit of room at the top):

 

4 to 6 celery stalks, cut to fit the size of your jar

1 English cucumber or 3 Persian cucumbers, thinly sliced or cut into spears that fit your jar

1 red onion, beet, or fennel bulb, thinly sliced

1 bunch radishes, thinly sliced

4 to 6 fresh chilies, sliced

1 1/2 C. raisins or other dried fruit

 

1 cup cider, white wine, or rice vinegar

1 T. kosher salt

1 T. mustard, coriander, or cumin seeds

1 T. sugar

1/2 tsp. crushed red pepper flakes, optional

Freshly ground black pepper

 

Place the vegetables, chilies, or dried fruit in a large resealable container (preferably glass). Combine the vinegar, salt, seeds, sugar, crushed red pepper flakes, if using, and several grinds of black pepper in a small saucepan and bring to a simmer. Give the pan a swirl or two to help the sugar and salt dissolve, then pour the mixture over the vegetables. Add water to cover and let cool to room temperature. Cover tightly and refrigerate up to a month. You can mix your vegetables when you pickle them if you like. Just remember that if you add chilies everything will be spicy; if you add a beet everything will be red, etc.

Watercress and Poached Egg Toast

Watercress and Poached Egg Toast

Watercress and Poached Egg Toast

 

2 Slices of Whole Grain Bread

2 Island Fresh Eggs

8 – 10 Sprigs of Fresh Watercress

Salt and Pepper to Taste

Lemon

Olive Oil

1 Whole Garlic Clove

 

Brush the bread with olive oil and toast on an open face grill. Rub the surface of the toast with cut garlic clove, then cut diagonally, and set aside. Poach the two eggs and remove them from water using a slotted spoon. Drain on a clean, dry towel. Dress the watercress with olive oil, a squeeze of lemon, and salt and pepper to taste. Arrange toast on a plate, add the watercress and poach eggs. You can also add sliced avocado, fresh tomato, a dollop of plain yogurt, or even sliced strawberries.

 

 

Chive-Dill Batter Bread

Chive-Dill Batter Bread

Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

 

1 bunch ramps

Handful sugar-snap peas

Handful lovage

Several sprigs tarragon

Several sprigs dill

Sage flower (or other edible herb flowers)

Salt

Olive oil

Cured egg yolk, grated

 

Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk. Serve with fish or poultry.

Mango and Roasted Red Pepper Chutney

Mango and Roasted Red Pepper Chutney

Mango and Roasted Red Pepper Chutney

 

2 pounds Mangoes peeled and diced

½ cup white balsamic Vinegar

¼ cup Honey

¼ cup dried cherries

Salt to taste

2 tablespoons vegetable Oil

1 medium onion, chopped

1 (1-inch) piece fresh Ginger, minced

3 Garlic Cloves, minced

1 Teaspoon ground cumin

1 Teaspoon ground Coriander

1 Teaspoon chili powder

1 roasted red bell pepper, diced

 

Toss together mangoes, balsamic vinegar, honey, cherries, and salt. Set aside. In a medium sauce pan over medium heat add the oil and onions, sauté stirring occasionally, until cooked, about 5 to 7 minutes. Add ginger, garlic, cumin, coriander and chili powder. Reduce heat to low and cook, stirring for about 1 minute Stir in mango mixture and simmer, stirring occasionally, until mangoes are tender, about 15 to 20 minutes. Add the roasted red pepper cook for one minute. Serve cold.

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!

Raspberry Chia Yogurt Pops

Raspberry Chia Yogurt Pops

Raspberry Chia Yogurt Pops

 

1 C. Raspberries

1 ½ T. Honey

1 T. Chia Seeds

1 ½ C. Whole Milk Vanilla Yogurt

½ C. Plain Greek Yogurt

 

Put the raspberries and honey into a small saucepan over medium heat. As the berries warm and the honey melts, give it a stir with a fork. Continue to cook, stirring regularly and mashing the raspberries with the fork. After about 3 minutes, the berries will be melted and the liquid will begin to boil. Once it boils, remove the pan from the heat, add the chia seeds, and stir. Put the pan into the fridge to cool completely, about 1 hour. Put the vanilla yogurt and Greek yogurt into a medium bowl, ideally one with a spout for pouring, and stir with a whisk until smooth and well combined. Spoon the chilled raspberry sauce over the yogurt and stir gently several times to mix it into the yogurt. It doesn’t need to be completely incorporated, just stirred enough so that the raspberries are distributed throughout. Pour the yogurt mixture into pop molds and freeze.

Chicken Salad Sandwich Board

Chicken Salad Sandwich Board

Chicken Salad Sandwich Board

 

Chicken Salad

Croissants

Romaine Lettuce Leaves

Roasted Asparagus

Roasted Grapes

Other Snacks: olives, pickles, cheese, charcuterie, vegetables, crackers, etc.

 

Place the chicken salad in a bowl and set on a board. Serve with crisp romaine lettuce leaves, bread and extra mayo, for people to make their own sandwiches. Add roasted Asparagus and roasted grapes, and other snacks to the board to round out the party at your table.

Arriba! Pasta Salad

Arriba! Pasta Salad

Arriba! Pasta Salad

8oz penne pasta

2 cups frozen corn

15oz can black beans, drained & rinsed

1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained

4oz can sliced black olives

½ cup cheddar cheese, finely shredded

 

1/3 cup Greek yogurt (or mayonnaise)

2 T. lime juice

2 T. Arriba Seasoning

 

Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

 

1 stick (1/2 cup) unsalted butter

4 cups fresh blackberries

1 cup sugar, plus extra for sprinkling on blackberries if they’re a little too tart

1 cup unbleached all-purpose flour

2 tsp. baking powder

Pinch of fine sea salt

1 cup whole milk

1 tsp. vanilla extract

Ice cream or whipped cream (optional)

 

Preheat oven to 350ºF. Melt the butter in a large cast iron skillet or a 9×13 inch baking dish. Takes about about 5-7 minutes. Meanwhile, using a potato masher, mash the berries in a large bowl to release some of their juices. If the berries taste too tart, sprinkle on a little bit of the sugar. In another large bowl, whisk together the flour, baking powder and salt. Add in 1 cup of the sugar, the milk and the vanilla and stir until well blended. Once the butter has melted, remove the skillet or pan from the oven and pour the melted butter into the batter. Stir to mix. Then pour the batter all at one time into the skillet and add the blackberries into the center. Do not spread out. Bake for about 1 hour until the cake is golden brown and a cake tester inserted into the cake part comes out clean. Serve immediately or let cool to room temperature. Tastes great on its own or with a scoop of vanilla ice cream or whipped cream.

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

 

8 lamb chops

Salt and pepper

1–2 T. olive oil, divided

16 ramps

2 handfuls lovage

½ green apple

1 clove garlic

¼ tsp. chili flakes

 

Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred. Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste. Serve the chops with the ramps on the side and a generous drizzle of the sauce.

Best Spring Salad

Best Spring Salad

Best Spring Salad

 

12 spears asparagus

1 T. olive oil

salt and black pepper to taste

¾ cup quinoa assorted

1 head lettuce approx. 4 cups, torn or chopped

1 cup strawberries halved

edible flowers and fresh mint for garnish, optional

 

Start by preparing the asparagus. Cut off the thick, tough ends of the spears. Then, cut the asparagus into 2-inch pieces. Spread them on a lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 F for about 15 minutes until the asparagus is tender. Use this time to prepare the rest of the ingredients and the dressing. Toss the lettuce, strawberries, and quinoa together in a mixing bowl. Once the asparagus is ready, plate the salad, add asparagus and drizzle some dressing (if using). Garnish with flowers and fresh mint, and enjoy!

Zucchini Fritters Lunchbox

Zucchini Fritters Lunchbox

 

1 ½ pounds zucchini, grated (about 3 medium)

1 tsp. salt

1 large egg

2 tsp. Italian seasoning (or favorite all-purpose seasoning)

¼ cup all-purpose flour

¼ cup Parmesan cheese

Oil for frying

1–pint of cherry tomatoes

2 T. olive oil

Salt & pepper to taste

 

Place the shredded zucchini in a colander, sprinkle with ¼ tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the excess moisture. In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter. In a large, non-stick skillet, heat the oil over medium-high heat. Add T.-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture. Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper. To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack. Close the lunch container and pack it into a lunch bag with an ice pack.

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

 

5 cups water, divided

8 black tea bags

2 lemons, sliced, plus additional slices for garnishing

1/2 cup sugar

1/2 cup fresh mint leaves, plus additional mint for garnishing

1 T. sliced ginger

 

Bring 4 cups of water to a boil. Combine the tea bags and lemon in a large pitcher and pour the hot water over top. Steep for 30 minutes, then remove the tea bags and lemon.  While the tea steeps, make a simple syrup by combining one cup water, sugar, mint leaves, and sliced ginger in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves and simmer for one minute. Remove from the heat. Steep for 15-20 minutes and strain simple syrup through a fine mesh sieve.3. Add the simple syrup to the tea, according to your sweetness preference, then refrigerate. Serve on ice with additional lemon wedges and fresh mint leaves.

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

 

1 large slice sourdough bread thickly sliced

5 spears asparagus roasted

2 slices tomato

2 slices sharp cheddar cheese

2 T. basil pesto store bought or homemade

fresh cracked pepper

 

Preheat broiler or grill. Toast the bread slice. Once the bread is toasted, add 2 heaping T. of Pesto onto the bread and spread evenly. Add 5-6 spears of Roasted Asparagus. Place tomato slices on top of asparagus. Place slices of cheese on top of tomato. Place in broiler for about 5-10 minutes until cheese is melted or grill until the cheese is melted. Drizzle extra pesto on top of the sandwich, to taste and freshly cracked pepper.

Zucchini Bread & Butter Pickles

Zucchini Bread & Butter Pickles

Zucchini Bread & Butter Pickles

 

2 firm zucchini, sliced 1/8” thick with a mandoline

1/2 white onion, sliced paper-thin with a mandoline

3 T. kosher salt

1 tsp. celery salt

Ice water

 

1-1/2 cups apple cider vinegar

1/3 cup white sugar

2 T. whole mustard seeds

1 tsp. whole black peppercorns

1 T. celery seed

1/2 tsp. ground mustard powder

1 tsp. ground turmeric

 

Thinly slice the zucchini and onion with a handheld mandoline. In a large bowl, combine the sliced zucchini and onion with the kosher and celery salts. Cover with ice water and stir to dissolve the salt. Soak the vegetables for 1 hour, then drain. Closely pack the zucchini and onions into one or a two clean canning jars. In a medium saucepan, bring the brine ingredients to a boil for 5 minutes. Remove the pickling liquid from heat and slowly pour over the zucchini until about 1/4 inch from the top.  Cover and refrigerate the pickles overnight before serving.  Keep refrigerated. Enjoy the pickles for up to one week.

Teriyaki Carbonara

Teriyaki Carbonara

Teriyaki Carbonara

 

4 pounds chicken breast

1 1/2 cups teriyaki sauce, divided

Dash salt

2 pounds spaghetti

1 cup heavy cream

4 eggs

2 cups grated Parmesan cheese

8 scallions, chopped

 

Bring a pot of salted water to a boil and turn the oven on broil, making sure the top rack is approximately 4 inches from the top. Cut up the chicken breast into bite-sized pieces. Toss the chicken in a bowl with 1/2 cup teriyaki sauce. Place aluminum foil on a sheet pan and spread the chicken on top. Sprinkle salt. Put the spaghetti in the boiling water and put the chicken under the broiler. While the pasta and chicken are cooking, combine the cream, eggs, cheese, and scallions into a pot with the remaining teriyaki sauce. Whisk and turn the heat on low. Cook both the pasta and the chicken for approximately 7 to 9 minutes, or until the chicken is almost fully cooked and the pasta is edible but al dente. Combine the chicken and spaghetti in the pot with the sauce and cook for another minute until it has come together. Serve hot.

Mom’s Sweet Corn Chowder

Mom’s Sweet Corn Chowder

Mom’s Sweet Corn Chowder

 

8 slices bacon, chopped

2 tablespoons butter

1 cup chopped onion (about 1/2 a large onion)

1 pound Yukon gold potatoes, chopped into bite-size pieces (about 3 cups)

4 cups low-sodium chicken broth

3 tablespoons all-purpose flour

2 cups half-and-half

3 cups corn kernels

Salt and pepper

Fresh chives for sprinkling on top

 

In a large soup pot or heavy-bottom Dutch oven, cook bacon over medium heat until bacon is cooked through and crispy. Scoop the bacon out and set it on a plate lined with paper towels. If there is a ton of bacon grease, pour off all but about 1 tablespoon. Add the butter and allow it to melt then add onion and potatoes. Cook, stirring often to keep the potatoes from sticking, until onion is tender, about 5 minutes. Add chicken broth and bring to a simmer. Cover and simmer until potatoes are tender, 15– 20 minutes. Combine flour and half-and-half in a glass measuring cup and whisk until smooth. Add the half-and-half mixture and the corn to the pot and continue cooking until the soup is slightly thickened and the corn.

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

 

About 4 Cups Chopped Escarole and/or Baby Arugula

3 Cup Thin Asparagus (about 1 bunch, bottom ends removed)

2 Cups Sliced English Cucumber

8 oz Sugar Snap Peas (sliced and chopped)

1 ½ Cups Quartered Artichoke Hearts (1 can, drained and rinsed)

1 Cup Thinly Sliced Radishes

½ Cup Chopped Fresh Mint Leaves

lemon vinaigrette:

¼ Cup Fresh Lemon Juice (about 2 large lemons)

¼ Cup Extra Virgin Olive Oil

⅓ Cup Chopped Scallions

1 Tsp Minced Garlic

Zest of 1 Lemon (optional)

Salt and Cracked Black Pepper (to taste)

 

Chop and slice all your veggies before adding them to a large serving bowl. In a small bowl or jar, whisk together the lemon vinaigrette ingredients until combined. Pour the vinaigrette over the salad in the bowl and toss well to coat. Serve immediately or chill in the fridge to marinate and soften until ready to serve.

 

Glazed Apricot Twists

Glazed Apricot Twists

Glazed Apricot Twists

1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed according to package instructions

1/2 C. apricot jam (6 ounces), melted

1/4 C. confectioners’ sugar

1 T. heavy cream or milk

2 tsp. fresh lemon juice

Special Equipment

parchment paper

 

Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips). Spread each strip with 1/2 T. jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet. Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners’ sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.

Acacia Flower Fritters

Acacia Flower Fritters

Acacia Flower Fritters

 

½ cup (60 g) plain flour

½ tsp (0.5 tsp) baking powder optional

½ cup (120 ml) beer

10-12 (10 ) acacia flowers freshly picked

1 T. brown sugar

½ (0.5 ) lemon

vegetable oil for frying

 

Shake and inspect your acacia flowers to remove any dirt or little bugs. Make the batter by combining flour (baking powder if using) and beer. Whisk thoroughly until smooth, you should have a runny, slightly thick batter. Holding the stalk dip the flowers in the batter and let any excess run off. Heat up a large frying pan, with enough oil in it to cover the base. You can test the oil is hot enough by dripping a bit of batter in and it will fizz and start to brown when it’s ready. Fry the fritters on a medium/high heat, until the underside is golden brown, turn them over and repeat. Add more oil if you need to cook another batch. Best eaten when very soon after cooking. Sprinkle with brown sugar and a drizzle of lemon. Enjoy your delicious mouthful of acacia flower goodness!

NOTES Don’t eat the stalks, you can just pull them out easily when the fritters are cooked.

 

Elderflower Panna Cotta with Lemon Sauce

Elderflower Panna Cotta with Lemon Sauce

Elderflower Panna Cotta with Lemon Sauce

 

1½ cups fresh elderflowers (no stems)

1 envelope of unflavored Knox gelatin

2 T. cold water

2 cups heavy cream

1 cup half and half

⅓ cup sugar

 

Lemon Sauce

 

2 large eggs, beaten

1 cup sugar

½ cup lemon juice

1 T. finely grated lemon zest

2 T. salted butter

 

In a small saucepan, add 2 T. of water and evenly sprinkle gelatin powder on top. Allow it to stand for 2 minutes. Then heat on low and stir until gelatin completely dissolves. Turn off heat and set aside. In a medium or large saucepan, combine cream, half and half, sugar, and elderflowers. Bring just to a boil, stirring often, and then immediately turn off heat. Strain to remove the elderflowers. Divide the strained mixture among six small cups or ramekins and allow to cool on the counter. Then cover each ramekin with plastic wrap and refrigerate overnight, or at least 4 hours, until set. Meanwhile, make the lemon sauce. In a stainless-steel bowl, whisk eggs and sugar until smooth. Then add lemon zest, lemon juice, and butter. In a small to medium saucepan, boil some water to make a double boiler. Place the bowl with the egg-lemon mixture on top of the saucepan with boiling water, and cook, stirring often, until thickened. This could take at least 10 minutes. The sauce is thick enough when it could coat the back of a spoon, and you can create a clear path by running a finger through it. Allow it to cool before serving with the panna cotta. To unmold the panna cotta, hold the ramekin for a few seconds in hot water. Turn the ramekin over on a plate. Serve with cooled lemon sauce on the side or on top. If you decide to serve the panna cotta inside the ramekin or cup, simply spread lemon sauce on top. I like to use a clear cup to be able to see the layers.

Spiced Parsnip & Carrot Soup

Spiced Parsnip & Carrot Soup

Spiced Parsnip & Carrot Soup

 

1 T. light olive oil

1 medium onion, peeled and coarsely chopped

3 sticks celery, washed, trimmed and chopped

1 fat clove of garlic, peeled and crushed

1 T. finely grated fresh ginger root

1/2 to 1 T. curry powder (depending on your taste)

pinch cayenne pepper (optional)

salt and black pepper to taste

500g parsnips, peeled and chopped (a generous pound)

250g carrots, peeled and chopped (1/2 pound, generous)

1 litre of vegetable stock (abut 4 1/2 cups)

Additional hot stock as needed

 

Heat the oil in a large deep saucepan.  Add the chopped onion and celery, garlic, and grated ginger root.  Cook, stirring occasionally, until softened, without allowing to brown.  Stir in the curry powder and cook for a further 5 minutes. Add the chopped parsnips and carrots.  Stir to coat well in the aromatics.  Season lightly with salt and pepper. Pour in the vegetable stock. Bring to the boil, then reduce to a simmer and cook over low heat for a further 30 to 35 minutes, or until very soft.  Remove from the heat and puree, using an immersion blender, until smooth.  Return to the stove and add additional stock as needed to give you the right consistency.  Taste and adjust seasoning with salt and black pepper and a pinch of cayenne if desired.  Serve immediately in heated bowls.  Alternately you can pour this soup into sealable freezer containers and freeze for up to 3 months.

 

Daniel & Joyce’s Broccoli Fudge Balls

Daniel & Joyce’s Broccoli Fudge Balls

Daniel & Joyce’s Broccoli Fudge Balls

 

2 cups White Chocolate

1 cups Sweetened Condensed Milk

4 tbsp Salted Butter

1⁄4 tsp Vanilla Extract

1 drops Green Food Coloring

3 tbsp Broccoli

 

Melt white chocolate, sweetened condensed milk, butter, and vanilla over a double boiler, fold as needed. Add a drop of green food coloring if using.  Finely chop raw broccoli. Dry toast broccoli to desired doneness in a pan on low heat. 2-5 minutes just to remove the raw flavor. Fold in broccoli bits as desired. Pour fudge into molds or chill and scoop into balls. Place in a parchment lined container, cover, and refrigerate until ready to use. Allow to come to room temperature for a few minutes before serving.

Cheddar Ranch Buttermilk Biscuits

Cheddar Ranch Buttermilk Biscuits

 

2 cups self-rising flour

2 cups all-purpose flour

1 cup butter, room temperature (2 sticks)

1 1/2 T. Ranch salad dressing & seasoning mix

½ T. dried herbs, such as Thyme

1 cup shredded cheddar cheese

1 cup chopped cooked bacon

2¼ cups buttermilk

1 egg

1 T.p milk

 

Preheat oven to 350ºF. Line a baking pan with parchment paper. In a large bowl, combine self-rising flour, all-purpose flour, room temperature butter, Ranch seasoning, herbs, cheddar cheese and bacon. Make sure to break up any large clumps of butter. Gently mix in half of the buttermilk into the flour mixture. Add remaining buttermilk and gently combine. Knead dough until just combined. Remove from bowl and place on a floured surface. Gently knead dough a few times, adding more flour if the dough is too sticky. Fold dough over on itself 3 times, and press to 1-½ inch thickness. Cut out biscuits with a 3-inch cutter. Place biscuits on prepared pan. Press together unused dough and repeat kneading and cutting. Whisk together egg and milk. Brush over tops of biscuits. Bake for 28 to 30 minutes, rotating pan halfway through baking.

Tomato, Fennel and Chickpea Soup with Garlic Toasts

Tomato, Fennel and Chickpea Soup with Garlic Toasts

Tomato, Fennel and Chickpea Soup with Garlic Toasts

 

Extra virgin olive oil

3 cloves fresh garlic, peeled, left whole

½ red onion, diced

1/3 fennel bulb, diced

2 cups diced tomatoes

2 cups spring or filtered water

2 T. white miso

½ cup cooked or canned chickpeas

2 stalks basil, leaves removed, shredded

Garlic Toasts

4 slices whole grain baguette

Extra virgin olive oil

2 fresh garlic cloves, peeled, halved

Sea salt

 

In a medium soup pot, place a small amount of oil and the whole garlic cloves over medium heat. When the garlic begins to sizzle, remove the cloves and stir in diced onion and a pinch of salt. Sauté until translucent, about 1 minute. Stir in fennel, tomatoes and water; cover and bring to a boil. Reduce heat to low and simmer until fennel is quite soft, about 10-15 minutes. Make the garlic toasts. Place a small amount of olive oil in the bottom of a skillet. Rub the halved garlic cloves on the bread slices. Lay the bread in the skillet over medium heat and sprinkle lightly with salt. Cook, turning once, until the edges of the bread slices are golden brown. Using an immersion blender or standard blender, puree the soup until smooth. Return to the pot and remove a small amount of hot broth. Puree the miso and stir back into soup with chickpeas. Simmer for 1-2 minutes more (to heat chickpeas). Serve garnished with fresh basil and a drizzle of olive oil.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Boxty

Boxty

Boxty

 

1 cup (250g) mashed potato freshly made or leftovers

1 cup (250g) peeled and grated raw potato

1 ½ cups (220g) all-purpose flour (plain flour)

1 tsp. baking soda (bicarb of soda)

1 tsp. salt

1 cup (250ml) buttermilk (or 250ml milk with 2 tsp. white vinegar or lemon juice stirred in and left for 5 mins)

Butter or oil for frying

 

Wring the grated potato out in a clean tea towel to dry it out a little. Discard the starchy water. Add all ingredients except the buttermilk to a mixing bowl and stir well to combine. Stir in the buttermilk to make a thick batter. Heat a little oil or butter in a frying pan over a medium/low heat, then add tablespoonfuls of the boxty batter and fry until golden and cooked though, about 5 minutes per side. Flip and cook the other side.

If making batches, keep them warm in the oven.

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

 

4 cups all-purpose flour

2 cups granulated sugar

4 tsp. baking powder

1/2 tsp. salt

4 cups rhubarb diced

2 cups milk

6 T. butter melted

 

1/2 cup 1 stick butter

1 cup sugar

3/4 cup heavy cream

 

Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined. Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool. To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly. To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

Chicken Club Ring

Chicken Club Ring

Chicken Club Ring

 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

 

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended.

St. Patrick’s Brownies

St. Patrick’s Brownies

St. Patrick’s Brownies

 

1 box brownie mix

60 ml Guinness

60 ml vegetable oil

1 egg

 

325 g chocolate chips

120 ml double cream

120 ml Guinness

 

Heat the oven to 180°C (160ºC fan). Grease a 20 cm (8”) square baking pan. Whisk together the brownie ingredients, then spread into the prepared pan. Bake according to the package directions on your mix, or until a toothpick inserted comes out clean, 35 minutes. Let cool completely in the pan. Meanwhile, make the ganache: Place the chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium heat, bring the double cream and Guinness just to a boil. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 15 seconds, then whisk constantly until the sauce is smooth. Once the brownies are cool, pour the ganache over and spread evenly. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

Croque Monsieur Crescent Roll-Ups

Croque Monsieur Crescent Roll-Ups

Croque Monsieur Crescent Roll-Ups

 

1 (8-oz) pkg refrigerated crescent roll dough

½ lb deli sliced low-sodium ham

6 slices reduced-fat Swiss cheese, halved

2 T. butter, melted

2 tsp. Dijon mustard

¼ tsp. dried thyme

Powdered sugar (optional)

 

Preheat oven to 350°F. Unroll dough and separate each triangle. Place ham and cheese on each dough triangle. Roll up each triangle, place point sides down, on a baking sheet. Combine butter, mustard, and thyme; brush over roll-ups. Bake 15 minutes or until golden. Serve sprinkled with powdered sugar, if desired. Refrigerate leftovers in an airtight container up to 3 days.

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

 

10 slices bacon, chopped

4 cups frozen diced potatoes with peppers and onions, thawed

1 (10-oz) pkg spinach

1 (4-oz) pkg gluten-free seasoned croutons

10 large eggs

½ cup heavy cream

½ cup sour cream

1 tsp. garlic salt

1½ cups shredded colby-Jack cheese

 

Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

 

6 chicken leg quarters

3 T. butter, softened

1½ T. Old Bay seasoning, divided

2 (12-oz) pkg broccoli-cauliflower medley

2 T. olive oil

 

Preheat oven to 375ºF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and ½ T. seasoning over a second large baking sheet. Increase oven temperature 450ºF.  Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.

 

Creamy Mashed Carrots

 

2 lb baby carrots

2 T. butter

½ tsp. salt

¼ tsp. pepper

¾ cup milk

 

Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain and return pot to medium heat; add butter, salt, and pepper. Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 T. at a time, until desired consistency.

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

 

¼ cup all-purpose flour

⅛ tsp. paprika

3 lb bone-in chicken breast halves (about 4 breast halves)

2 T. olive oil

2 small red onions, cut in quarters

1 lb new white potatoes, cut in quarters

8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long

1½ cups chicken stock

3 T. lemon juice

1 T. chopped fresh oregano leaves

1 tsp. chopped fresh thyme leaves

 

Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika on a plate. Coat the chicken with the flour mixture. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Add the onions and potatoes to the skillet and cook for 10 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Roast for 25 minutes. Uncover the skillet. Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with thyme, if desired.

Lime-Pineapple Soda

Lime-Pineapple Soda

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.