Salmon With lemon-Mint Glaze and Rosemary Bread Crumbs

Salmon With lemon-Mint Glaze and Rosemary Bread Crumbs

6a00d8341c63d853ef00e54f1dff998834-800wi¼ C. extra virgin olive oil
1 garlic cloves, crushed
1 rosemary sprig, 4 inches long
3/4 C. panko
1/2 tsp. grated lemon zest
Salt and pepper
1/4 C. honey
1 1/2 T. fresh lemon juice
2 mint sprigs
4 (1/2 lb.) salmon fillets

Note: I think you can reduce the olive oil. The bread crumbs were slightly oily. So, I will try using 1 T. next time. Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs. Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute. Remove from heat. Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not overcook. The fish should be slightly raw in the center. Check with the tip of a knife to make sure. Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet

1 lb. shrimp, skin off and tail onhoney-garlic-shrimp-skillet-3

1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce

Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade. Over medium high heat in a 10″ skillet, pan sear the shrimp in some oil. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan. Dish and serve hot drizzled with the remaining sauce

Yield: 4 servings
Calories: 205
Fat: 1.9g
Fiber: 0g

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet-and-Savory-Cheesy-Bacon-Wrapped-Puff-Pastry-Twist-1511 package frozen puff pastry, thawed
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Brussels Sprouts and Sausage Soup

Brussels Sprouts and Sausage Soup

sausage-soup-su-1694239-x1 lb. brussels sprouts
1 T. olive oil
1/2 pound thinly sliced sausage (I used sundried turkey tomato, but you can substitute another type, such as andouille.)
3 medium red potatoes
1/2 tsp. whole caraway seeds
1 bay leaf
4 cups low-fat chicken stock
salt and pepper to taste.

Clean the brussels sprouts by cutting off the bottom end and discarding any loose leaves. Cut each sprout in half and set aside. Heat the oil in a heavy large pot, and cook the sausage until slightly browned, about 6-8 minutes. Add the bay leaf and caraway seeds about one minute before the sausage are done, and stir for about 1 minutes, until they smell fragrant. Peel the potatoes, if you want, and cut them into 1 inch chunks and add them to the pot with the sausage. Add the stock and bring to a boil, then lower the heat to a low simmer and cook until the potatoes and sprouts are done. Do not overcook! Mine were done in 10 minutes. Remove from heat and season with salt and pepper. Serve with toasted rustic country style bread.

California Pizza Kitchen BBQ Pizza Copycat

California Pizza Kitchen BBQ Pizza Copycat

Make crust one day before you plan to make the pizza.

bbq-chicken-pizza-recipe-taste-and-tell1

1/3 cup plus 1 tablespoon warm water (105 – 115F)
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
½ cup Bullseye Original BBQ Sauce
1 ½ teaspoons olive oil
1 cup shredded Mozzarella
½ cup grated Gouda cheese (preferably smoked)
½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. Sauté chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

Chickpea Pancakes

Chickpea Pancakes

6a00d8341c63d853ef00e5523b15108834-800wi1 15 ounce can chickpeas, drained and rinsed well
About 1/3 C. very thick tomato sauce
1 egg
A few T. heavy cream, but you could use bean broth or stock
Cumin to taste (I used quite a bit, a T. probably)
2 cloves garlic, minced
1/4 C. all-purpose flour
Oil to cook the garlic and to fry the patties. I used olive oil

Heat 1 T. oil in a small pan and sauté the garlic for a few minutes. Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor. Process until the chickpeas are pureed with the other ingredients. Add salt and pepper if you wish. I didn’t. Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil. It took me about 2 minutes per side to cook the pancakes. Drain them on paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

Egg Drop Soup

Egg Drop Soup

Perhaps the best part of this surprisingly simple soup is perfecting your “drop” technique. Do you want the egg to cook into skinny strands, thicker ribbons, or tiny shreds? A recipe this quick and easy can be made often, so you and your child can experiment to find your favorite method.

4 cups chicken brotheds
3 tablespoons water
1 tablespoon cornstarch
1 egg, lightly beaten
10 to 12 fresh snow peas
1 green onion, finely sliced
1/4 cup finely chopped ham (optional)

Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

For no chew diet, finely slice or omit snow peas.

Chickpea Patties with Mixed Vegetables and Dried Cherry and Tomato “Jam”

Chickpea Patties with Mixed Vegetables and Dried Cherry and Tomato “Jam”

6a00d8341c63d853ef00e5533b51578833-800wi1 15 ounce can of chickpeas, drained and rinsed well.
1/2 C. finely diced onions
1/2 C. finely chopped carrots
1 garlic clove, minced
1/2 C. frozen or fresh green peas
1/2 heaping C. chopped cilantro
1 tsp. cumin (or more or less)
1 T. olive oil
1 egg
About 1/2 tsp. salt (check to see if you need more before you add the egg)

Heat the oil in a small skillet and sauté the onions, garlic, and carrots until they are soft. Add the peas when the onions are almost done. Salt them to taste. Add the cumin and cook one minute more. Put the chickpeas, into a food processor and chop until they are a rough texture. Combine the chickpeas and onion mixture in a bowl, add salt and pepper to taste. Add the egg and cilantro and mix together until fully incorporated.

Heat a non-stick skillet with a thin film of oil until hot. Wet your hands and scoop up handfuls of the mixture. (Smaller patties are easier to cook), and flatten them into patties. Slip them gently into the skillet. If they break apart, just use a spatula to push them into shape. Press down gently with spatula to compress the patty. Cook over a medium high heat for about 4 minutes, then slip a spatula under the bottom to see if they are set enough to lift up. If they are, lift and look at the bottom. If they have browned some, gently flip them over and cook that side for 4 or however many minutes until they are done. If they beak a little when you flip them–just push them together and press down and cook them until they are browned. Serve with the dried cherry and tomato jam.

Dried Cherry and Tomato “Jam”

1 15 ounce can of petite cut tomatoes, drained
1/2 C. dried cherries or raisins or dried cranberries
2-3 T. lemon juice
1 T. honey

Put the tomatoes into a sauce pan and heat until it simmers. Reduce the heat and cook the tomatoes at a gently simmer until it has thickened and is not too juicy. Stir occasionally. Add the lemon juice and honey and cook gently for a few minutes more, stirring. Taste it to see if it needs more lemon juice or salt and pepper.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

1lb. ground chicken or turkeymb
2 oz. cream cheese, softened
2 eggs
2 T. chopped celery
3 T. crumbled blue cheese
1/2 tsp. black pepper

For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frank’s Red Hot Sauce

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frank’s is super salty as is the blue cheese; you don’t need to add more. The mix will be sticky and gooey but that’s normal. Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. To make the sauce, combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. Serve with celery sticks to be authentic.

Roasted Mushrooms with Garlic & Thyme

Roasted Mushrooms with Garlic & Thyme

d35bdf754cf61ddb59e76e9ddd9584b516 even-sized open cup mushrooms, stalks cut level
3 T. olive or vegetable oil
2 cloves garlic, chopped very finely
3 T. unsalted butter, softened
2 T. fresh thyme, chopped
½ tsp. garlic powder
5 T. fresh breadcrumbs
1½ T. lemon juice
Salt and freshly ground black pepper to taste

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes. Arrange the mushrooms in a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards. In a small bowl, mix together the butter (make sure it’s softened), garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

Wowchos

Wowchos

pic36rWzk2 large heads of garlic, separated into cloves and peeled
2 T. oil
Tortilla chips, large bag
1/4 cup red onion, chopped
1 (4 ounce) can green chilies
1/3 cup sliced pimento stuffed olive (optional)
1 1/2 cups monterey jack cheese, shredded and jalapeno flavored
Chopped cilantro (to taste)
Chopped green onion top (to taste)

Pre-heat oven to 375-degrees F. Coat garlic cloves with oil and bake for 30 minutes or until soft and golden. Cover a 9″X13″ foil covered metal pan with tortilla chips. Mash and distribute garlic, onion, chiles and olives evenly over the chips. Cover with shredded cheese and bake at 400-degrees F for 5 minutes or until cheese melts. Top with cilantro and green onions.

Clam Stuffing Casserole

Clam Stuffing Casserole

1/4 lb. margarine
1 onion, minced
1/2 green pepper, chopped
1 garlic clove, crushed
4 (6 1/2 ounce) cans minced clams, reserving juice
1 cup clam juice, use reserved and add more if needed for a total of 1 cup
1 T. lemon juice
1/2 tsp. oregano
1/4 tsp. pepper
1 pinch parsley flakes
1 dash Tabasco sauce
8 ounces seasoned stuffing mix, Pepperidge Farm is good
Parmesan cheese, for the top

Sauté first 4 ingredients in a large skillet, simmering for a few minutes. Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 325 degrees F. for 20-30 minutes.

Chicken Fajitas

Chicken Fajitas

1 1/4 chicken-fajitas-vertical-dmto 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 T. canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade
2 T. lime juice
3 T. olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras
8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.) Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.) Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here’s a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes. Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

French-Bread Pizza with Sausage, Clams, and Mushrooms

French-Bread Pizza with Sausage, Clams, and Mushrooms

1 link sweet Italian sausage (4-ounce) sausage-pizza-ck-222722-x
2 T. all-purpose flour
1 1/2 cups sliced mushrooms
1/2 cup 1% low-fat milk
1/2 tsp. dried oregano
1/8 tsp. black pepper
1 can chopped clams (6-1/2-ounce) undrained
3/4 cup grated fresh Parmesan cheese (3 ounces) divided
1 loaf French bread — (16-ounce) cut in half horizontally
2 T. chopped fresh parsley

Preheat oven to 400 degrees. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Add flour, and cook 2 minutes, stirring frequently. Add the mushrooms, milk, oregano, pepper, and clams; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until thick. Remove from heat. Stir in 1/2 cup cheese. Place bread halves on a baking sheet; spread clam mixture evenly over cut sides of bread. Sprinkle with 1/4 cup cheese and parsley. Bake at 400 degrees for 12 minutes or until golden brown. Cut each half into 3 pieces.

Yield: 6 Servings
Calories: 363
Fat: 11.3 g
Fiber: 2.7 g

Baked Stuffed Clams

Baked Stuffed Clams

10 large chowbaked-stuffed-clams-ader or quahog clams, rinsed, sand and grit removed
3 T. minced onion
1/2 cup butter (1 stick)
2 T. chopped fresh parsley (or 2 tsp. dried)
1 clove garlic, minced
1 T. lemon juice
1 cup bread crumbs
1 T. clam juice (or cooking liquid from steaming the clams)
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese

Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven’t opened it means they were dead to begin with and should not be eaten).Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside. Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.) Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Variation: Cook a few strips of bacon until fat renders but not brown or crispy, chop and mix in with the stuffing. Use crumbled up Ritz crackers for the breadcrumbs. So good!

Scrabble Letter Tile Cookies

Scrabble Letter Tile Cookies

1/2 pound (2 sticks) butter, softenescrabbled
3/4 C. superfine sugar
1 egg yolk, lightly beaten
2 tsp. fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
Finely grated rind of 1 Meyer Lemon
Salt

Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more. Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour. Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes. Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool. To frost the cookies, I used royal icing thinned with a little water. Letters were written using edible markers.

Savory Cheddar and Scallion Waffles

Savory Cheddar and Scallion Waffles

1 1/4 C. all-purpose flour663a0ff63e779d0a94816e1235faf33b
1/4 C. cornmeal (coarse, if you have it)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large eggs
2 T. vegetable oil
Couple dashes of hot sauce, to taste
1 1/4 C. buttermilk
1/2 C. finely grated cheddar cheese
1 chopped scallion, white and green parts
2 T. chopped cilantro

Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt. In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter. Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest. Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them; they can be re-crisped in the toaster or oven.

Corn & Cheese Balls

Corn & Cheese Balls

1 C. untitledCorn (frozen or fresh)
100gm Paneer Indian cottage cheese (If paneer is not available, you can use boiled potato)
¾ C. grated Cheddar cheese
2 T. Corn flour
¼ C. All-purpose flour
Salt to taste
½ tsp Sugar
1 Mild Green chili, diced fine
2 T. fresh chopped Cilantro
½ tsp Baking powder
¼ C. Milk
Bread crumbs
Oil for frying

Boil corn in little water till it is soft. Drain the water and coarsely grind in a grinder. Grate the Paneer or Potato. In a bowl, mix together corn, paneer, cheese, corn flour, all purpose flour, salt, sugar, green chili, green coriander and baking powder. Make 13-15 balls from the mixture. Refrigerate for 10-15 minutes. Take out from the refrigerator. Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs. Refrigerate again for 10-15 minutes. Heat oil in pan. Take the balls out of the refrigerator and let them sit on the counter for at least 2-3 minutes before frying. When the oil becomes very hot, Turn the heat to medium and fry the balls till golden brown. Take care not to fry the balls at a very high heat, otherwise they will turn black. Serve hot with tomato ketchup.

Golden Onion and Pancetta Tassies

Golden Onion and Pancetta Tassies

2 tablespoons butter
2 cups chopped sweet onion
3 ounces shredded Gruyère or Swiss cheese
¼ cup whipping cream
¼ teaspoon snipped fresh rosemary or 1/8 teaspoon dried, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 slices pancetta or bacon, finely chopped

Cook onion in butter 20-30 minutes until tender and golden brown, stirring occasionally. Remove from heat. Stir in cheese, cream, rosemary, salt and pepper. Cook bacon until crisp; drain. Divide onion mixture among the baked Tassie Shells. Sprinkle tops with pancetta or bacon. Bake at 350º for 10 minutes or golden brown. Cool slightly; remove from pans. Garnish with rosemary, if desired. Serve warm. Makes 24.

Tassie Shells:

1¼ cups flour
¼ teaspoon salt
1/3 cup butter
4 to 5 tablespoons water

Stir together flour and salt. Cut in butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball. Roll on lightly floured surface to about 1/8-inch thickness. Cut 3-inch rounds. Gently press rounds into 1¾-inch muffin cups. Place a ball of foil in center of each. Bake at 450º for 5 minutes. Remove foil. Bake 3-5 minutes more or until golden. Cool in pan on wire rack. Makes 24.

Grilled Squash Ribbons and Prosciutto with Mint Dressing

Grilled Squash Ribbons and Prosciutto with Mint Dressing

5e12de50465b335110061fcc13f5a0ae1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, very finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline
2 medium yellow squash, very thinly sliced lengthwise on a mandoline
6 ounces thinly sliced prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper. Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper. Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

1 mediuphotom bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Spicy Sausage Skillet

Spicy Sausage Skillet

1 T. olive oilspicy-sausage-pasta-16b
1 lb. smoked sausage or kielbasa, sliced into 1/4″ slices
2 T. dried minced onion flakes
1 tsp. garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 C. heavy cream
8 oz. campanelle pasta (or penne)
1/4 tsp. salt
1/2 tsp. pepper
1 C. Monterey Jack cheese, shredded
1/3 C. thinly sliced scallions

Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned. Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender. Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly. One Pot Meal.

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

4dde84bdec1119a955f9448b190429642 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated Parmesan
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens. Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick). Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet). Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes

Jello Cloud Parfait

Jello Cloud Parfait

2 paparfaitckages of Berry Blue Jello
2 cups of whipping cream
1/4 C. sugar
2 cups of ice
parfait glasses or any clear containers that you can see through

Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it’s shape later in the jello. Keep chilled in fridge until needed. Now it’s time to get your jello ready. Pour 2 cups of boiling water into a large bowl and add both boxes of berry blue jello powder. Stir until all of the sugar has dissolved. Now you are going to add your 2 cups of ice, this is going to set up your jello nice and quick Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Your jello won’t be super thick like after it has set in the fridge but it will be jelled enough to scoop out on a spoon in a blobby form. Now the fun begins! Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky. Try not to smear any of the whipped cream where you don’t want a cloud, it will show up as streaks when you put more jello in so wipe away any unwanted marks. Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect.

Pork with Garlic-Cream Sauce

Pork with Garlic-Cream Sauce

1 pounpic0MV3OJd pork tenderloin
2 tsp. canola oil
2 tsp. sesame seeds, toasted, divided
1 to 2 garlic cloves, minced
1 T. butter or stick margarine
1/3 C. 1% milk
3 oz. reduced-fat cream cheese, cubed
1 T. minced chives

Cut pork into 1” slices; flatten to 1/2” thickness. Place in a 15”x10”x1” baking dish coated with nonstick cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. Broil 4-6” from the heat for 3-5 minutes longer or until meat juices run clear. Meanwhile, in a saucepan, sauté garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

Yield: 4 servings
Calories: 255
Fat: 14g
Fiber: 0g

Beginner’s Indian Curry

Beginner’s Indian Curry

1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 tablespoon vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. Stir in the turmeric, red chili, and salt. Cook while stirring for another minute. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over warm basmati rice.

Oriental Rice

Oriental Rice

11/2 C. water
1 C. chicken stock or broth, fat skimmed from top
11/3 C. long grain white rice, uncooked
2 tsp. vegetable oil
2 T. onion, finely chopped
1 C. celery, finely chopped
2 T. green pepper, finely chopped
1/2 C. pecans, chopped
1/4 tsp. ground sage
1/2 C. water chestnuts, sliced
1/4 tsp. nutmeg
To taste black pepper

Bring water and stock to boil in medium-size saucepan. Add rice and stir. Cover and simmer for 20 minutes. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve. Heat oil in large nonstick skillet. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

Toasted Spicy Turkey Sandwich

Toasted Spicy Turkey Sandwich

1 T. fresh lime juice
1 T. chili garlic sauce
½ C. mayonnaise
3 T. scallions, sliced
1 lb. oven roasted turkey breast, deli style
12 slices white bread, toasted

Pour the lime juice into a small mixing bowl. Add the garlic sauce and mayonnaise. Stir well to combine the ingredients. Fold in the scallions. Spread each slice of bread with the spicy mixture. Lay slices of the turkey breast on each slice of bread. Place two slices of bread together to form the sandwich.

15 Ways to Doctor (2 C.) Cooked Rice

15 Ways to Doctor (2 C.) Cooked Rice

1. Sfc31tc016-03_xlgtir in a handful of finely chopped fresh parsley into the rice
2. Add 1 T. lemon juice and 1 tsp. finely grated zest
3. Pour in a quarter C. of heavy cream and stir in a half C. of grated parmesan. Heat over low heat, stirring, for a time-pressed version of risotto
4. Sauté sliced mushrooms in butter and add to rice
5. Stir in some melted butter, a squeeze of lemon juice and some drained capers
6. Stir in a little chicken stock, add currants and toasted almonds. Re-heat before serving.
7. Add sautéed minced onions and cooked peas
8. Thinly slice garlic, brown in butter, then add to rice.
9. Fold in minced scallion and parsley
10. Toss with a can of drained “confetti” corn
11. Warn 2 tsp. of curry powder in 1 T. butter for a minute. Add rice to skillet; toss until rice is heated through.
12. Fold in toasted sesame seeds, a dash each of soy sauce and sesame oil, and minced scallion
13. Sauté minced onions and chopped tomato in EVOO. Season with a pinch of saffron or turmeric, then fold into rice
14. Brown some mild Italian sausage with a few fennel seeds and add to rice
15. Sauté a quarter C. each of onion and bell pepper in EVOO and stir in a C. of rice. Pour in 4 slightly beaten eggs. Stir and cook. Add ½ C. of shredded Monterey jack cheese in the last minute of cooking
16. Basmati Rice + scallions + ginger + rice vinegar
17. Brown rice + finely chopped pecans + soy sauce

Pickled Fiddleheads with Ground Pork

Pickled Fiddleheads with Ground Pork

1/2 lb. Sfiddle5ichuan pickled fiddleheads
1/4 lb. ground pork
1/2 tsp. rice wine
1/2 tsp. soy sauce
1 tsp. salt
2 T. peanut oil
3-4 dried chiles, halved and deseeded
1/2 tsp whole Sichuan peppercorns

Mix pork with rice wine, soy sauce, and salt in a small bowl. Add 1 T. oil to wok over high heat until smoking. Add pork and stir-fry until dry and crumbly, a few minutes. Return meat to bowl. Add 1 T. oil to wok over medium heat and quickly stir-fry Sichuan peppercorns and chiles until fragrant, careful not to burn, less than a minute. Add pickled fiddleheads and cooked pork into wok and continue stir-frying another couple minutes. Fiddleheads should remain tightly scrolled; serve before they start to unwind in the wok. Serves 2 with another dish and rice, or 4 with a few additional dishes.

Baked Spinach Penne Pasta (Gratin de Pates Aux Epinards)

Baked Spinach Penne Pasta (Gratin de Pates Aux Epinards)

5201 (16-ounce) package penne pasta
1 (10-ounce) package baby spinach
1 yellow onion, chopped
5 cloves garlic, finely minced
12 tablespoons butter, diced
1-1/2 tablespoon olive oil
1 teaspoon red chili flakes
4-1/2 cups milk, warmed for 2 minutes in the microwave
3/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3/4 cup Gruyère cheese, freshly shredded, or more to taste
2 tablespoons flat-leaf parsley leaves, chopped

Preheat the oven to 400°F. For the penne pasta: Bring about 8 quarts of water to a boil. Add the pasta, bring back to a boil, and then immediately lower the heat to a gentle boil. That way the pasta is cooked all the way through evenly. Cook the pasta for about 10-12 minutes total. Salt (with 2/3 teaspoon) the water half-way through the cooking process (it will bring out the natural flavor of the pasta and the pasta will be more tender) and keep stirring every now and then so the pasta doesn’t stick to the bottom. It may take longer than the cooking time that’s written on the box. When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse). Transfer it to a large flat platter. In a large sauté pan or a large wok, heat the oil. Add the chopped onions and cook until they’re slightly golden. Add the penne pasta and 2 tablespoons of butter. Toss the pasta using 2 large spoons on each side of the pan for about 3-4 minutes. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. If the pasta starts sticking to the bottom, add a little pasta water. Transfer to a large serving platter. Sprinkle with about 1 tablespoon of flat-leaf parsley.

For the Spinach: Wash the spinach thoroughly in a large bowl of water. Drain, then remove all the excess water using a salad spinner. Roughly chop all the spinach leaves. In the same wok, add the minced garlic and 2 tablespoons of butter. Cook the garlic for about 2 minutes until golden brown. Add the red chili flakes. Cook for another minute. Add another 1/3 of the amount of spinach to the pan, constantly lift the spinach leaves using 2 slotted spoons on each side of the pan. The leaves will start to wilt after 30 seconds or so. Add the other 1/3 of the spinach and repeat the same procedure for 30 seconds. Season with about 1/3 teaspoon of salt (this will prevent the spinach from changing color and will keep it bright green color). Repeat one more time with the rest of the spinach, then transfer the greens, with as little liquid as possible, into a large bowl. Reserve the excess spinach liquid in a separate bowl.

Reserve about 1/2 cup of spinach for the baking dish and add the spinach to the pasta. Toss well. Set aside.

For the béchamel sauce: In a saucepan, melt 8 tablespoons of butter over medium-low; you don’t want the butter to burn. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk for approximately 3 minutes. The flour should absorb the butter instantly and form a paste. Add the spinach liquid; stir well until incorporated and add the milk in 3 stages. Increase the heat while constantly stirring for about 5 minutes. Reduce the heat to low. Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Let the sauce rest until it’s time to assemble the dish.

Assembly time: In a 14” x 10” x 3” high rectangular pan lined with aluminum foil and sprayed with oil (for an easy clean up), spread a layer of spinach. Add the spinach penne pasta. Spread ladles of the béchamel sauce. It should cover the whole tray and sprinkle with Gruyère cheese. Bake in the oven for 5 minutes at 400°F and broil for about 2-3 minutes to get a nice golden top. Remove from the oven and let it rest for at least 15 minutes. Cut into squares, and garnish with flat-leaf parsley. Bon appétit!

Smoked Salmon Ziti with Capers and Lemon

Smoked Salmon Ziti with Capers and Lemon

Salt
8oz. Ziti
1 T. EVOO
½ C. thinly sliced Onion
4oz. Smoked Salmon, cut into slivers
1 T. Lemon Juice
1 T. drained Capers
¼ C. chopped Parsley
¼ C. Sour Cream or Heavy Cream
Pepper

Bring large pot of water to a boil over high heat. Add salt and stir in ziti. Reduce heat to medium high and cook until al dente. Meanwhile place oil in a large skillet over medium high heat. Add onion and reduce heat to medium. Cook, stirring, until onion begins to soften. Add salmon and cook, stirring, another minute. Add remaining ingredients except pepper and cook the sauce, still stirring, until it just thickens, as little as 30 seconds. Do not boil. Turn off heat. Drain ziti and transfer to serving plates. Top pasta with a spoonful of sauce and a grinding of black pepper.

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

5a22dd8350a582ff4fe32340bdbb7bbd1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve.

15 Ways To Doctor A Marinara Sauce

15 Ways To Doctor A Marinara Sauce

You can start with a basic jar of marinara sauce and doctor the sauce into a wonderful delicious sauce that will have people begging for more. There is some basic cooking needed with some of these sauce additions but it is well worth it.

marinara-sauce1. Add 2 T. of any good red wine to the sauce and cook the sauce down for about 30 minutes on medium heat.

2. Add a heaping spoon of Pesto Sauce to the marinaria sauce and cook down for about thirty minutes on medium heat.

3. Saute a C. of fine diced Zucchini in olive oil for a few minutes along with a tsp. of fresh minced garlic. Season with salt and pepper and add to your marinara sauce.

4. Saute a red bell pepper in thin strips with a dash of red pepper flakes and thin add to your marinara sauce.

5. If you like a rich garlic sauce saute two T. of fresh minced garlic in real butter and then add to your marinara sauce.

6. Dice up a 8 ounce carton of mushrooms very fine and then saute them in olive oil with salt and pepper.

7. Add one pound of thin sliced cooked Italian Sausage to your marinara sauce for a rich meaty sauce. If you want a wonderfully delicious sauce that people won’t soon forget let your marinara sauce and the Italian Sausage cool to room temperature and then puree your sauce fine in a food processor.

8. Add a small jar of anchovies , a tsp. of lemon juice and two T. of capers to a food processor and puree smooth. Add this to your marinara sauce and simmer at least 30 minutes before you serve over your favorite pasta.

9. Add a can of clams with their juice , 2 T. of red wine, and a T. of fresh chopped parsley to your marinara sauce and cook for at least 30 minutes at a low simmer.

10. Add a small package of pepperoni slices, a T. of diced onion, and a tsp. of red pepper flakes to a food processor and puree for a few seconds to course grind everything. Add this to your marinara sauce and simmer for thirty minutes before serving over your favorite pasta.

11. Sauté a C. of diced green bell pepper, 1/4 C. of onion, and 1 T. fresh minced garlic to a saute pan with some olive oil and sauté until the vegetables are soft. Add to your marinara sauce and simmer for thirty minutes.

12. Add a C. of finely shredded carrots and a T. of light brown sugar to your marinara sauce and simmer it for thirty minutes before you serve it over your favorite pasta.

13. Puree a large handful of fresh basil and a T. of fresh minced garlic in a food processor and stir into your marinara sauce and cook at a simmer for thirty minutes. Then serve over your favorite pasta.

14. Add 1/4 C. of red wine and 1/4 C. of baby shrimp to your marinara sauce and cook for 30 minutes on a low simmer.

15. For a unique sauce add a can of green chilies and a tsp. of ground cumin to your marinara sauce and then grill chicken thighs and slice them thin. Put down a layer of your favorite pasta then a piece of grilled chicken and then a ladle of the doctored sauce and you’ll have a delicious chicken pasta sauce

Italian Wedding Soup in Crock Pot

Italian Wedding Soup in Crock Pot

12-15 1/2 oz frozen meatballs (quartered)
6 cups Chicken Broth or 4 cans
1/4 cup chicken, chopped up. (one chicken breast)
1/2 cup carrot, Diced small
1/2 cup celery, Diced small
1 bunch spinach, (stems removed)
Garlic Salt, to taste
lemon pepper, to taste
1/4 cup Romano cheese
1/4 cup tiny pasta, add during last hour of cooking

Pop the meatballs in the microwave for a minute or two on defrost, so you can quarter them. Combine all ingredients in crock pot and cook all day on low or 3 hours on high. If the pasta is added during the last hour of cooking, you will see pasta, The first time I made it, I put it in at the beginning and it thickened the soup some.

Olive Puffs

Olive Puffs

Olive puffsThese puff pastry wrapped olives are our family’s favorite holiday appetizer. We make them with a variety of olives – pimento stuffed green, plump kalamata, Provencal – just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.

24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.

Creamed Corn with Bacon and Blue Cheese

Creamed Corn with Bacon and Blue Cheese

5 me9027892714dium ears fresh corn, husks and silk removed
4 slices bacon, cut into 1/2-inch pieces
1 medium shallot, minced
1 clove garlic, minced
1 1/2 C. heavy cream
1/2 tsp. dried thyme
1 pinch cayenne pepper
2 ounces blue cheese, crumbled
Salt and ground black pepper

Cut the kernels from three ears of corn and transfer them to a medium bowl. Firmly scrape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl. Grate the remaining two ears of corn on the coarse side of a box grater set into the bowl with the previously cut kernels. Firmly scrape the remaining two cobs with the back of a butter knife to collect the pulp and milk in the same bowl. Cook the bacon pieces in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain; set aside. Remove and discard all but 2 T. rendered bacon fat from the pan. Add the shallot and cook until softened but not browned, 1 to 2 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the corn kernels and pulp as well as the cream, thyme and cayenne. Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the cheese and bacon. Adjust the seasonings with salt and pepper to taste and serve immediately.

Salmon Cakes

Salmon Cakes

1 C. leftpicfkWWqfover Mashed Potatoes
1 Egg
¼ C. chopped Parsley
1 Scallion, chopped
1 tsp. Worcestershire sauce
Salt and Pepper to taste
2 C. (8oz.) leftover Salmon, flaked
4-5 slices Sturdy White Bread
3 T. Vegetable Oil, for frying
Lemon Wedges, for serving

Add mashed potato, egg, parsley, scallion, Worcestershire, salt and pepper to a large mixing bowl. Stir well to incorporate the egg. Fold in salmon and stir only enough to bring the ingredients together. Place in the refrigerator, uncovered, to chill while preparing remaining ingredients. If bread is fresh, toast it. You want to crumble (or process) enough bread to make 2 C. of dry crumbs; set aside in a shallow dish. Heat the oil in a large skillet over medium-high heat. Take a large spoonful of salmon mixture and gently pat into a cake about 1 inch thick. Press both sides into the bread crumbs. When the oil is hot, gently slide the cake into the pan. Repeat with remaining mixture, making 8 cakes in all and frying no more than 4 at a time. Fry until deep brown on one side, 2 minutes. Turn the cakes over with a metal spatula and fry on the other side until deep brown, 2 minutes longer. Transfer to paper towels to drain. Remove to serving platter, garnish with lemon wedges and serve.

Deviled Egg Spread

Deviled Egg Spread

1 d9500f8a7c381c79e33f4e47896421f9dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs: In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.