Bruschetta Tray
1 7 oz olive bruschetta
1 7 oz Italian tomato bruschetta
1 7 oz blue cheese olives
1 7 oz marinated ollives
1 5 oz basil pesto
1 7 oz marinated artichokes
1 6 oz hard salami
6 oz Genoa salami
2 heads Belgian endive
tomatoes on the vine
¼ lb Camembert soft ripened cheese
¼ lb feta cheese
Bread : Delallo Sesame crostini, sesame breadsticks, regular breadsticks, and focaccia toasts
Green Tomato Ketchup
3 lb. green tomatoes
1 1/2 lb. onion
1 T. salt
1 inch of fresh ginger
1 1/2 C. cider vinegar
1 3/4 C. sugar
3 T. pickling spices
Chop the tomatoes, onion and ginger and place in a pot. Add salt and vinegar and cook until softened. Puree them in a blender and return to the pot. Add sugar and the spices tied up in a piece of cheesecloth. Bring to a boil and simmer until the mixture thickens, between 40 minutes and a hour.
Pan-Seared Scallops with Spicy Raspberry Sauce
2 T. Raspberry Preserves
Juice and Zest of 1 Lemon
½ C. Raspberries
2 T. Water
1-2 tsp. Crushed Red Pepper, more or less depending on taste preferences
1 Lb. Scallops
Salt and Pepper, to taste
1 T. Olive Oil
1 T. Butter
1 Pkg. Parmesan Risotto
Prepare risotto as directed on the package. In a small sauce pan, combine raspberry preserves, the zest and juice of 1 lemon, raspberries, water and crushed red pepper. Heat over moderately high heat for approximately 5-7 minutes. Thaw scallops as directed on package. Rinse scallops and pat dry with paper towels. Season with salt and pepper. Add oil and butter to a non-stick skillet and heat over moderately high heat until hot but not smoking. Sauté scallops by turning over once until browned and just cooked through 4-6 minutes total. Serve over a bed of risotto and drizzle with sauce.
Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
6 Vietnamese Brown Rice Spring Roll Wrappers
Stir Fried Mushrooms with Garlic and Ginger
1/2 a cucumber, peeled and cut into match sticks
dandelion greens, snapped in half or in thirds
cilantro, stems and leaves, pulled apart into smaller pieces
2 T. fish sauce
1/2 tsp. coconut sugar
1 tsp. vinegar
1 garlic clove, crushed
1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)
Dip a spring roll wrapper in some warm water. Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.
One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli
1 1/2 Tablespoon Olive Oil, divided
8 to 12 oz Broccoli Florets, cut into bite-size pieces
1 pound Ground Turkey
1 Tablespoon Lemon Pepper Seasoning
2 cloves Garlic, crushed or minced
1 Tablespoon Chopped Calabrian Peppers (optional)
8 oz Jumbo Pasta Shells
3 1/2 cups Chicken Broth
Juice of 1 Lemon
3 oz Parmigiano Reggiano or Parmesan, freshly grated
15 oz (1 3/4 cup) Low Fat Ricotta
1/4 cup Milk
Zest of 1 Lemon
Black Pepper and Red Pepper Flakes, to taste
Use a food processor to blend the ricotta, lemon zest, and milk together until smooth. Set aside. Heat one tablespoon of oil in a large pot over medium-high heat. Once hot, add the broccoli and cook 4-5 minutes, stirring occasionally, until the broccoli is vibrant green and slightly browning in spots. Transfer to a bowl and set aside. Add the remaining half tablespoon of oil to the pot, followed by the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking. To the fully cooked turkey, add the lemon pepper seasoning, garlic, and Calabrian chiles. Stir together and cook until the garlic is fragrant, about one minute. Add the pasta shells, chicken broth, and lemon juice. Cook, uncovered, for 16-20 minutes until the pasta is just shy of al dente and very little to no broth remains. If the broth cooks off too quickly, add another 1/2 cup as needed. Turn the heat to low and fold in the parmigiano reggiano, followed by the ricotta sauce and cooked broccoli. (You can add another ounce or two of cheese if your sauce isn’t as thick as you’d like.) Garnish with red pepper flakes, black pepper, additional grated parmesan, and lemon juice, if desired.
Seared Deer Steaks with a Cilantro, Lime, and Jalapeno Sauce
4 deer steak medallions cut about three inches thick (or elk, pronghorn, moose, etc)
Salt and Pepper
1 Cup chopped cilantro
1 Jalapeno, sliced into rings
2 Teaspoons fresh grated ginger
2 Cloves garlic, minced
Juice of two limes
4 Tablespoons coconut aminos
2 avocados
Cherry tomatoes
Asparagus
2 Tablespoons olive oil
Preheat oven to 400 degrees. Place cherry tomatoes and asparagus on a baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season with salt and pepper. Roast in oven for 12-15 minutes until the cherry tomatoes start to burst.
Prepare the cilantro jalapeno sauce in a large bowl. Add chopped cilantro, diced jalapenos, two teaspoons fresh grated ginger, the juice of two limes, and four tablespoons of coconut aminos to the bowl. Stir and set aside. Let steaks come to room temperature for 10-15 minutes before cooking. Heat medium skillet over high heat. Cook steaks three minutes per side for medium rare. Once steaks are cooked to liking, pour the cilantro jalapeno sauce into the hot pan around the steaks. Allow to cook for one minute.To plate, place a steak medallion on a plate. Top with half an avocado, roasted cherry tomatoes, and asparagus. Pour quarter of the cilantro jalapeno sauce over the entire plate. Enjoy!
Magic Fairy Fruit Wands
1 small watermelon
1 pound red grapes
½ pound blackberries
½ pound strawberries
2 rolls fruit leather (we used Fruit by the Foot)
heavy duty skewers
star or heart-shaped cookie cutter
Cut the watermelon. Cut the watermelon into 1-inch rounds. Using a star cookie cutter, cut out pieces of watermelon and set them aside. (Cut any leftover watermelon into cubes to snack on later.) Slice. Using a pizza cutter, slice the fruit leather into 10 to 12-inch pieces, then into two strings per piece. Build the wands. On each skewer, add pieces of berries and grapes leaving about 2 inches from the top. Tie the fruit leather “strings” to the skewer in between the top of the berries and below the watermelon. Place the watermelon star on the top of the skewer without the top poking through. If making these for small kids, trim the pointed part of the skewer before placing the watermelon star on top. When selecting fruit for the wands, pick fruit with skin or that isn’t very ‘wet’ to the touch like strawberries, blackberries, blueberries, raspberries, and grapes. Use heavy-duty skewers or two thin skewers per wand as the watermelon toppers can get a little heavy once all the fruit is stacked on the skewer. If making these in advance, wait to add the fruit leather ribbons otherwise the moisture from the fruit will make them sticky and wet while the fruit wands sit.
Stromboli
1 batch pizza dough
1/4 C. grated Parmesan cheese
12 slices Black Forest or honey ham (about 100 g)
12 slices thinly sliced Provolone, Edam, Havarti or mozzarella cheese (about 150 g)
1-2 roasted red peppers, chopped or cut into strips
1 egg, lightly beaten
Preheat oven to 400°F. Divide the dough into 6 pieces and roll each into an 8-inch circle on a lightly floured surface. Sprinkle each piece with Parmesan cheese and layer with ham, provolone and red peppers. Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out. Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.
Bacon, Onion, Spinach and Ricotta Manicotti
8-10 dry manicotti shells
8 slices bacon, chopped
1 medium onion, chopped
a handful of spinach or 1-2 large kale or chard leaves, finely chopped
1 lb. ricotta
salt and pepper
1 1/2 C. grated mozzarella cheese
1/2 C. grated Parmesan cheese
olive oil, for cooking
2 garlic cloves, crushed
1 28 oz. (796 mL) can Muir Glen fire-roasted crushed tomatoes
Preheat the oven to 350F. In a large pot of boiling salted water, cook the manicotti noodles according to package directions. Set aside on a baking sheet until they’re cool enough to handle. In a large skillet, cook the bacon until crisp; transfer to a medium bowl with a slotted spoon. Add the onion to the drippings in the skillet (remove some with a spoon if there’s a lot) and cook for 4-5 minutes, or until soft and turning golden. Add the spinach, chard or kale to the pan and cook for a minute or two, until it wilts. (If you’re using kale, add a splash of the pasta cooking water to help it along, and loosen any browned bits from the bottom of the pan.) Transfer to the bowl with the bacon. Once it cools down, add the ricotta, half a C. of mozzarella and half the Parmesan, and some salt and pepper, and stir to combine. Add a glug of olive oil to the skillet (don’t bother washing it out), warm it over medium-high heat and cook the garlic for a minute, just until fragrant. Add the crushed tomatoes to the pan and stir to heat through. Spread a large spoonful of the tomatoes over the bottom of a 9×13-inch (or similarly-sized) baking dish. Stuff the manicotti with the ricotta mixture using a small spoon and your fingers, laying them in the pan as you go. Spread the remaining tomatoes overtop and sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbly and golden. Serves 6.
Cheesy Italian Dunkers
8 slices Italian baguette, sourdough bread or other sturdy white bread
4 T. salted butter
2 tsp. . garlic powder
4 oz . Mozzarella cheese, shredded
2 oz. Parmesan cheese, shredded
1-2 cups marinara sauce
Pre-heat oven to 400°F. Put butter in a small bowl and place in microwave to melt, 30 secs. Then stir in the garlic powder. Line a large baking sheet with foil or parchment paper. Then, lay out bread on the baking sheet and brush with the garlic butter, (one side only). Add the shredded Parmesan cheese to the bread then with the Mozzarella cheese. Place in the oven until the cheese is melted and is starting to brown, 15 to 20 mins. Heat marinara sauce on the stove top or in a microwave. Serve the bread slices hot with the marinara sauce on the side.
Blackberry-Plum Friand
3 plums, pitted and sliced
1 C. blackberries
3 T. sugar
1/2 tsp. vanilla
a shake of cinnamon
3/4 C. icing sugar
1/2 C. ground almonds
3 T. all-purpose flour
1/8 tsp. salt
2-3 large egg whites
1/3 C. butter, melted
Preheat the oven to 400F. Put the plums and blackberries into a bowl and sprinkle with the sugar, vanilla and cinnamon. Set aside. In a medium bowl, whisk together the icing sugar, ground almonds, flour and salt. Whisk the eggs until they’re frothy; add to the icing sugar mixture along with the melted butter. Pour into a buttered or otherwise greased pie plate or 8 or 9-inch baking dish, and top with the fruit, scattering any excess sugar (or pouring juices) overtop. Bake for 45-50 minutes, covering with foil for the final 10 minutes, until the cake is deep golden and the fruit is bubbling. Serves 4-6.
Corned Beef in the Oven
1 3 to 5 lbs Corned Beef brisket, flat cut
1 yellow onion, peeled and quartered
3 carrots, cleaned and coarse chopped
2 celery stalks, cleaned and chopped
3 bay leaves
4 cups chicken broth, substitute vegetable broth
4 cups water
seasoning packet that comes with the meat
It is recommended to prepare and cook the corned beef a day before you plan to serve it. This makes carving the beef easier and there is less hassle when preparing the side dishes along with the corned beef. Adjust the oven rack to the middle and preheat the oven to 300°F. Rinse the brisket under cold water and then trim the fat cap leaving about 1/4″ of fat on the meat. Place the beef, broth, water, onion, carrots, celery, bay leaves, and the seasoning packet into a large Dutch oven, (or other oven-safe pot). Cover the pot with a tight-fitting lid or foil and place it into the oven. Bake until the meat is fork-tender which will take 3 to 5 hours depending on the size of the brisket. Start checking the meat at 3 hours. Once cooked, place the meat in a baking dish. Strain all of the broth using a mesh strainer into a large bowl or jar. Discard all of the vegetables. Add 1 or 2 cups of broth to the baking dish with the meat and cover tightly with plastic wrap and refrigerate overnight. Also, refrigerate the cooking liquid if you intend to make gravy. To serve the corned beef, place the brisket on a cutting board and slice against the grain into 1/4″ slices. Then return the slices to the baking dish with the cooking liquid and cover with foil. Place the dish into a preheated 350°F oven for 25 to 30 minutes. serve hot.
Chicken Tender Cordon Bleu
1 1/2 T. butter
1 clove garlic minced or grated
1 1/2 T. all-purpose flour
1 C. milk
1/8 C. Dijon mustard
1/2 C. fresh grated Parmesan cheese
salt and pepper to taste
1 lb. boneless skinless chicken tenders
1 T. olive oil
salt and pepper
4-5 slices deli style ham
1/2 C. Swiss cheese shredded
For the Dijon Parmesan Sauce sauce: In a small-medium sauce pan, melt the butter and garlic over low heat. Once butter is melted whisk in the flour until combined. Whisk in the milk, making sure there are no lumps. Bring to a boil while whisking, sauce will begin to thicken. Reduce heat to low and whisk in Dijon, Parmesan, salt and pepper. Keep on extra low, or cover and remove from heat until ready to serve. Whisk every-so-often. For the chicken: Heat olive oil in a large skillet over med-high heat. Add in chicken tenders and season with salt and pepper. Reduce heat to medium. Cook for about 4-5 minutes, flip and cook on the other side for another 4-5 minutes. Remove from heat. Slice each ham slice in half (depending on how big your slices are). Lay out the ham slices on a cutting board or clean work station. (however many chicken tenders you have, that’s how many half slices of ham you need). Sprinkle about a pinch-full of shredded Swiss onto each ham slice. Place a chicken tender on top of each ham and cheese. Roll up and place back into the same skillet, ham seam side down. Cook on medium for 2-3 minutes. Turn each piece and cook another 2 minutes, or until ham is browned and cheese is melted. Place chicken onto a serving platter or divide evenly among plates. Drizzle Dijon Parmesan sauce over the top. Serve with veggies like asparagus (sauce is delicious on that too!) You could also use frozen, breaded chicken tenders in this recipe if you love the crispy breaded vibe of the traditional Chicken Cordon Bleu. Just bake them as directed before you wrap in the ham and cheese.
Venison Hamburger Sliders
Venison – 1lb
2 tsp. balsamic vinegar
1/2 tsp. Worcestershire sauce
1 tsp. garlic powder
½ tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
2 T. grated, frozen butter
1 tsp. avocado or high heat tolerant oil
1 cup grated pepper jack (or colby jack) cheese
1/2 cup mayo
3 T. ketchup
1 tsp. Dijon mustard
1 T. white vinegar
2–3 tsp. minced dill pickles
1 tsp. brown sugar
1 T. minced shallot or white onion
½ tsp. paprika
½ tsp. cayenne Pepper
Salt and pepper to taste, if desired or needed
Lettuce
Tomato
Dill pickles (optional)
Any other burger toppings
Hawiian sweet rolls or slider buns
Place venison into a large bowl. Add balsamic, garlic powder,onion powder, salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat. Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately. Mix together all of the burger sauce ingredients in a medium bowl and set aside. When you’re ready to cook the burgers, preheat a cast iron skillet to medium heat. Add a bit of the high heat tolerant oil. When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices. Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust. Add your cheese when you flip your burger over. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!
Chicken Cordon Bleu Sandwiches
½ C. sour cream, light or regular
2 T. prepared yellow mustard
2 T. honey
6 thin sliced boneless skinless chicken breasts, about 1 ½ lb. chicken
8 oz. Italian seasoned panko bread crumbs,
1 tsp. garlic powder
1 tsp. paprika
1 C. buttermilk
6 slices deli ham
6 slices Swiss cheese
6 sandwich rolls or sliced baguette
1 ½ C. fresh baby spinach
2 T. 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 bread crumbs 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 T. 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 over crowding 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.
Easy Spring Charcuterie Board
Radicchio
Radishes
Cherry or grape tomatoes
Carrots, skinny, baby, leave stems on
Pickled green beans, found in the pickle section of grocery store
Mozzarella sticks
Salami or prosciutto
Cocktail cucumbers, or English, thinly sliced
Mini peppers, slice some in half
Snap peas, slice some in half
Onion dip or favorite dip, spinach, artichoke, hummus, salsa
Mother’s Day Wedge Salad Bar
3 heads iceberg lettuce, cut in quarters
1 lb. baby bay shrimp, rinsed and drained
1 jar sweet red peppers, I use DeLallo
2 avocado, chopped in chunks
3/4 C. feta cheese
3/4 C. cucumbers, chopped
8 strips of bacon, cooked and crumbled
Fresh chives, finely chopped
Fresh dill, finely chopped
Favorite salad dressing
Cut the iceberg lettuce heads in half, and then in half again, removing the core from each piece. Place all the pieces on a platter. Arrange the other items in individual serving dishes. Pour salad dressing into small pitcher. Serve!
Street Corn Chicken Lettuce Wraps
1.5 to 2 pounds chicken cooked
2 to 3 T. olive oil
3 T. lime juice
¼ tsp. salt
¼ tsp. Ground black pepper
¼ tsp. paprika
10 ounces steam fresh corn
1 T. butter softened
2 T. mayonnaise
½ tsp. paprika
¼ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder
1 lime juice and zest of one lime
3 medium green onions sliced
8 whole Romaine lettuce or Bibb whole lettuce leaves
⅓ cup cotija cheese crumbled, or feta
¼ cup cilantro chopped
If I’m grilling the chicken, I leave the breast whole. If I’m cooking it on the stovetop, I cube it. Place chicken in a zip-top bag. Whisk together the oil, lime juice, chili powder, cumin, garlic, salt, and pepper, and pour over chicken. Turn the bag several times to coat the chicken. Refrigerate 30 minutes to 4 hours. Allow the chicken to sit on the countertop for 30 minutes before cooking. TO GRILL – Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. STOVETOP – Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don’t crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked. For the corn: Cook the corn in the microwave according to package instructions. While it is heating, mix the butter, mayonnaise, paprika, salt, pepper, zest and juice of 1 lime, and garlic powder until well combined. Allow the corn to cool for a couple of minutes before stir it into the butter mixture. Refrigerate until you’re ready to build your wraps. Build your wrap: Take a whole lettuce leaf and add chicken, corn, and cheese. Serve warm or room temperature.
Oven Roasted Brisket
3 ½ to 4 ½ lb. beef brisket (flat cut), fat cap trimmed (see notes below)
1 T. dried thyme leaves
1 T. smoked paprika
2 tsp. freshly ground black pepper
2 tsp. kosher salt
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. cayenne pepper, or to taste
½ tsp. ground cumin
2 T. Worcestershire sauce
1 C. BBQ sauce
Preheat oven to 300 degrees F. If your brisket has not been trimmed, use a sharp knife to trim the fat cap leaving only about ¼-inch (see notes below). Mix all the spices together in a small bowl and set aside. Place the brisket in a large baking pan and pour the spice mixture over the top. Use your hands to rub it over both sides of the brisket. Turn the brisket fat side up and pour the Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat. Cover the baking pan tightly with foil and place it in the oven. Don’t even peak at it for 2 hours. After 2 hours have elapsed, remove the pan from the oven and remove the foil. Flip the brisket over, cover tightly with the foil, and return it to the oven for an additional 1 hour 30 minutes to 2 hours, or until tender enough to slice easily. Remove from the oven and transfer the brisket to a cutting board. Slice it against the grain, drizzle with some of the sauce from the pan, and serve immediately.
Watermelon Caprese
1 small seedless watermelon
16 oz. fresh mozzarella
Fresh basil leaves, as needed
A handful of fresh blackberries
3 T. pistachios, lightly salted, coarsely chopped
Fresh mint leaves, torn, for garnish
Balsamic glaze, as desired
Tajín, optional and as desired
Slice the watermelon into approximately ⅓- to ½-inch thick squares, about 2×2 inches. Slice the fresh mozzarella into pieces to match the thickness of the watermelon. On a serving platter, alternate slices of watermelon, mozzarella, and basil leaves. Scatter the blackberries and pistachios over and around the caprese and garnish with torn mint leaves. Just before serving, drizzle with balsamic glaze and finish with a light sprinkle of Tajín, if desired.
Hawaiian Shoyu Hot Dogs Recipe
8 beef hot dogs
1 T. vegetable oil
1/4 cup soy sauce
3 T. (firmly-packed) brown sugar
Rice, cooked
Slice the hot dogs into 1/4-inch slices on the diagonal. In a medium-sized frying pan over medium-high heat, add oil and heat until warm. Add the hot dogs and cook until they start to brown at the edges. Next, add in the soy sauce and brown sugar; stir until sugar is dissolved. Sauté the hot dogs in the sauce until the sauce starts to thicken and the hot dogs get a nice glazed look. Remove from heat. Serve the hot dogs over the cooked rice and drizzle a little of the sauce on top.
Pan-Fried Razor Clams
1 cup all-purpose flour
Coarse salt and freshly-ground pepper to taste
3 eggs, beaten
1 (3.25-ounce) package Panko (Japanese-style crumbs), approximately 2 1/4 cups
1 pound medium-size razor clams (fresh or frozen), cleaned*
1 cup vegetable oil
Lemon slices
Cocktail sauce
Place the flour in a pie pan and season with salt and pepper. Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil. Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end. NOTE: Be careful, as you want the clams to remain in one piece. Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes for the breading set up. While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat. Add the butter. Heat the oil (but not so hot as to smoke). When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough. Allow the oil to heat back up in between each round of cooking your clams. Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate. Repeat until all clams are cooked and serve as soon as possible while warm. Serve Pan-Fried Razor Clams with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.
Sparkling Sugared Cranberries and Brie Crostini
2 C. fresh cranberries
2 C. granulated sugar
2 C. water
½ C. sprinkles such as colored sanding sugar, sparkling sugar and/or nonpareils
½ C. superfine sugar*
*Note: If you can’t find superfine sugar in the market pulse granulated sugar in the blender or food processor for a minute.
1 demi-baguette cut into diagonally into 1/2 inch slices then grilled or toasted.
4 oz. brie
blackberries or other berries optional
Stir the granulated sugar into the water and simmer over medium-low heat until the sugar is thoroughly dissolved and the liquid has slightly thickened, about 5 minutes. Rinse the cranberries and place them in a shallow bowl. Pour the simple syrup over the cranberries, cover and refrigerate overnight. The next day, drain the berries. Put the sprinkles and superfine sugar into a bowl deep enough to cover the berries. Gently roll the berries in the sugar/sprinkles mixture in small batches, remove with a fork and let dry on a baking sheet. Pile the berries and brie on top of baguette slices and garnish with additional sprinkles.
Senate Bean Soup
1 cup dried navy beans sorted, rinsed, and drained
3 quarts water
1 (1/4 to 1/2-pound) thick slice of ham or ham bone with meat
2 T. butter
3 medium onions, finely chopped
4 stalks celery (including tops), finely chopped
3 cloves garlic, finely chopped
1 cup mashed potatoes, prepared
1 1/2 tsp. salt
1/2 tsp. white pepper
1/4 cup parsley leaves, fresh, finely chopped
Place beans in a large soup pot, cover with cold water, and let sit overnight. Drain and rinse beans. A quick-soak method: cover dried beans with cold water; bring just to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans. In the same soup pot over medium-high heat, bring the 3 quarts of water to a boil. Reduce heat to low; add beans and ham bone or ham. Cover pot and let simmer 1 hour. In a large frying pan over medium-high heat, melt butter. Add onions, celery, and garlic; saute until vegetables are soft. Add vegetables and mashed potatoes to the cooked soup and let simmer an additional 1 hour or until beans are thoroughly cooked. Remove ham bone or ham piece. Cut ham into small pieces, removing bone and fat; return to soup pot. Add salt and white pepper. Serve in soup bowls and garnish with chopped parsley.
Jackie Kashian’s Paprika Marinated Chicken Recipe
¼ C. red wine vinegar
¼ C. olive oil
4 garlic cloves minced
2 T. smoked paprika
1 T. coarse salt
1 whole chicken cut up (go free range if you can)
Combine vinegar, oil, garlic, paprika, and salt in a resealable plastic bag or coverable dish. Make sure every piece is well coated. Seal bag/cover dish and refrigerate at least 4 hours (or overnight). Remove chicken from marinade; discard marinade. If you grill, place chicken, skin side down, on grill. Grill about 15 minutes. Flip chicken, grill another 20 or so until done. To pan seared the chicken (skin side down, a little olive oil sprayed to coat pan) in a cast iron pan for 15 minutes. Then put it in a pre-heated 400degree (F) oven for another 30min.
Persimmon Jelly Tarts
Persimmon Jelly
3 Cups Diced Ripe Persimmons
2 Cups Water
½ Cup Sugar
1 T. Lemon Juice
⅛ – ¼ tsp. Ground Cinnamon, to preference
Tart Crust
2½ Cups Flour
1 tsp. Sugar
1 tsp. Salt
¾ Cup (1½ sticks) Chilled Unsalted Butter, cut into small cubes
¼ Cup Ice Water
1 Egg, well beaten, for egg wash
Raw Sugar, for sprinkling (granulated white sugar is fine)
Persimmon Jelly: In a large pot on medium-high heat, bring the persimmons & water to a boil. Turn down to medium-low, cover, & simmer until the persimmons are soft. Mash well with a potato masher & simmer a bit longer until the mixture is very soft & pulpy. Strain the mixture very well through a fine mesh strainer or flour sack/cheese cloth. You should have about 1¾ – 2 cups of liquid. Pour the liquid back into the pot & bring to a boil on medium-high. Stir in the sugar, lemon juice, & cinnamon. Cook until the mixture thickens & measures 220ºF on a candy thermometer, stirring occasionally so it doesn’t stick to the bottom of the pot, & to deter the liquid from bubbling over. Pour the liquid into a shallow, heat resistant dish to help it cool quicker while you work on the crust. Tart Crust: In a large bowl whisk the flour, sugar, & salt. Using your fingers, rub in the cubed butter until the mixture is crumbly. Drizzle in the water & cut it in with the side of a spoon until the mixture just comes together in a shaggy dough. Mound the dough together & then split in half. Wrap each half in a large sheet of plastic wrap, flattening into discs about ½-inch thick. Chill in the fridge for about 30 minutes. Pre-heat your oven to 375ºF. Line a large baking tray with parchment paper. Remove 1 of the doughs from the fridge & roll to about ⅛-inch thickness (it will be crumbly to begin with but will soften up). Using an overturned bowl that is about 5-inches in diameter or a 5-inch diameter circle template cut from card-stock, cut out 6 discs from the dough & lay on the tray, re-rolling the dough as needed. Building & Baking: Spoon about 1 T. of the persimmon jelly into the center of each dough circle & spread to within ½-inch of the edges. Fold 3 sides of each disc towards the center to create a triangle, overlapping the edges slightly & leaving a triangle opening in the center. Pinch the corners well to close. Brush the tarts lightly with the beaten egg & sprinkle with sugar. Bake on the middle oven rack for about 20-25 minutes, or until golden & the jelly center is bubbling. Remove to a cooling rack. Repeat the process with the rest of the dough & jelly. Store in an airtight container. Makes about 12 tarts.
Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil
2 T. unsalted butter
4 medium Idaho potatoes
2 C. heavy cream
Kosher salt and freshly ground black pepper
Fresh thyme, to finish
White truffle oil, to finish
6 T. unsalted butter, cut into pieces
9 shallots, thinly sliced
Pinch of sugar
1 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
Preheat the oven to 375° F and butter a 10” x 10” x 2” casserole. For the gratin: Peel the potatoes, then carefully slice into ⅛-inch-thick rounds. Arrange some of the potatoes in an even layer in the casserole, overlapping their edges. Drizzle with 2 T. of the cream and season with salt and pepper. Repeat this process with the remaining potatoes, cream, salt and pepper to form 12 layers, or until all the potatoes are used. Press down on the potatoes to completely submerge them in the cream. Cover and bake the potatoes for 30 minutes, then remove the cover and continue to bake until the cream has been absorbed, the potatoes are cooked through, and the top is golden brown, about 30-45 minutes longer. For the caramelized shallots: In a large sauté pan, melt the butter over medium heat. Add the shallots, a pinch of sugar, thyme leaves, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, about 15 minutes. To serve: Top the hot potato gratin with an even layer of the caramelized shallots, scatter some additional thyme leaves and lightly drizzle with truffle oil.
No-Bake Minions Cookies
Pepperidge Farm Milano Cookies (any flavor)
Yellow candy melts
Blue candy melts
Black candy melts
Small candy eyes
Large candy eye
Line a baking sheet with parchment paper or wax paper. Melt the yellow candy melts according to the package instructions. Dip one flat side of each cookie into the candy melts then place it on the baking sheet. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the blue candy melts according to the package instructions. Dip the lower one-third of each cookie into the candy melts then return it to the baking sheet. Transfer a portion of the melted candy melts into a piping bag, snip off the tip and pipe the straps of the overalls. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the black candy melts according to the package instructions. Transfer the candy melts to a piping bag, snip off the tip and pipe a variation of mouths (smiling, frowning, scowling, etc.) onto the cookies above the overalls. Next, pipe a variation of hairstyles at the tops of the cookies, then pipe a line (below the hair) across each cookie and immediately place two small eyes or one large eye on each cookie. Refrigerate the cookies for 5 minutes until the candy melts have fully hardened then serve or use as a cupcake topper.
Bacon Toasties
2 C. sharp cheddar cheese, grated
1/2 C. Hellman’s REAL mayonnaise
1 C. sliced almonds, toasted
1 small onion, chopped
1 T. Worcestershire sauce
8 strips of bacon, cooked, drained & crumbled
16 oz. package of cocktail rye, crusts removed (I used Pepperidge Farm white bread slices and cut them into triangles)
Mix all ingredients together in a bowl (except bread). Spread about a T. of the cheese mixture on each slice of bread and make sure you cover the entire slice. Lay your slices on a baking sheet and freeze for about 3 hours (or overnight). Remove from the freezer and slice the frozen bread into quarters or triangles. You are now ready to either bake them, or put them back in the freezer for another time. I freeze them in ziploc bags until ready to bake them. Place the frozen triangles on a parchment lined baking sheet and bake at 400F for 10-12 minutes until bubbling.
OAMC Pulled Pork
1 boneless pork shoulder, 6 to 7 pounds, cut into 2-inch pieces
1 large orange, cut into eighths
8 garlic cloves, crushed with the side of a knife
1 jalapeno chile, stemmed, halved lengthwise, and seeded
2 medium fresh bay leaves
4 small yellow onions, halved through the equator
5 quarts water
2 T. kosher salt
In a large stockpot or Dutch oven, combine the pork, orange, garlic, jalapeno, bay leaves, onions, and water and bring to a boil over medium-high heat. Skim off any foam from the surface and turn down the heat to a simmer. Cover and simmer for 2 hours, opening and stirring every 30 minutes. After 2 hours, pull one piece of pork out of the pot and check to see if it can be shredded by pressing it against the side of a bowl. If it’s not yet ready, re-cover the pot and continue to simmer the pork until it can be shredded, checking every 15 minutes. When the pork is ready, drain the contents of the pot through a fine-mesh strainer set over a large heatproof bowl or other vessel. Transfer the pork to a metal bowl. Discard the orange pieces, garlic, jalapeño halves, bay leaves, and onion halves. Return the liquid to the pot and place on the stove to reduce over high heat. While the liquid is reducing, use two forks to shred the pork. Once the liquid has reduced to about 4 cups (it will be thick and bubbly), remove from the heat and stir in the salt. Pour the liquid over the shredded pork and use a rubber spatula to fold the meat and liquid together until the liquid is fully incorporated. TO FREEZE: Let cool to room temperature. Divide into 1-pound portions and package in your preferred freezer-safe container (we suggest vacuum pouches or zip-top plastic bags). Label and date and freeze for up to 9 months. TO THAW: Use the pull and thaw method (see this page) or the cold water method (see this page). TO REHEAT: To use a microwave, use the defrost setting to thaw and reheat the pork slowly. If your microwave doesn’t have an auto-defrost setting, set the microwave on a medium-low setting (3 out of 10 on ours) and microwave in 4-minute increments, stirring after each increment. Make sure the container is microwave safe and vented.
Leftover Pulled Pork
Pork Carnitas
BBQ Pork Pizza
Pulled Pork Rice Bowl
Taco, Burrito, Quesadilla, Nachos
Soy-Ginger Pork with Noodles and Greens
Lemongrass Pulled Pork Banh Mi
Sticky Hoisin Pulled Pork and Slaw Burger
Hungarian Pulled Pork Soup
Pulled Pork Shepherd’s Pie
Sticky Pork Lettuce Wraps
Pulled Pork Migas
Pulled Pork Mac and Cheese
Chili
BBQ in a Blanket with Buttermilk Ranch
Pulled Pork Rigatoni
Shredded Pork Carnitas
Cuban Inspired Stewed Pork (Ropa Vieja)
Shredded Pork Sticky honey-Garlic Pork with White Rice
Pulled Pork Chili Verde
BBQ Pork Mac n Cheese Bake
1 cup uncooked white rice, rinsed
3 T. salted butter
4 1/2 cups shredded cooked pork
3 garlic cloves, minced
1/2 cup chicken broth
1/3 cup honey
2 T. chili garlic sauce
2 T. soy sauce
1 tsp. toasted sesame oil
1/2 tsp. red pepper flakes, for garnish
Cook the rice according to the package instructions. In a large skillet, melt 2 T. of the butter over medium-high heat. Add the shredded pork and press it into an even layer. Cook, undisturbed, for 4 to 5 minutes, until it starts to crisp on the bottom, then flip and cook for 4 to 5 minutes on the second side. Transfer the pork to a bowl and set aside In the same skillet, melt the remaining 1 table-spoon butter. Add the garlic and cook, stirring, for 2 to 3 minutes, until fragrant. Add the broth, honey, chili garlic sauce, soy sauce, and sesame oil and whisk to combine. Bring to a simmer, then cook for about 5 minutes, until the sauce has reduced slightly. Return the pork to the pan and toss to combine with the sauce. Serve the pork over the rice, garnished with the red pepper flakes.
Lil’ Smokies Pigs in a Blanket
1 package Lil’ Smokies sausages
1 sheet frozen pizza dough, thawed
1 egg, beaten (for egg wash)
1–2 tablespoons sesame seeds
Optional dipping sauces: spicy mustard, marinara, ranch, BBQ
Preheat the oven to 400. Roll out the pizza dough into a rectangle. Using a pizza cutter or sharp knife, cut the dough into long strips about 2 inches wide. Wrap the Lil’ Smokies — Place one Lil’ Smokie near the top edge of each dough strip. Roll downward, wrapping the dough around the sausage. Leave a little sausage sticking out on each end. Transfer the wrapped Smokies to a parchment‑lined baking sheet. Brush each one lightly with the egg wash. Sprinkle generously with sesame seeds. Bake for 10–12 minutes, or until the dough is golden brown. If the dough browns before the sausages are heated through, loosely tent with foil and continue baking until done. Serve warm with your favorite dipping sauces like spicy mustard, marinara, or BBQ.
Stephanie’s Skillet Corn
2 T. Oil
6-8 ears of Cor
1 tsp. salt
2 T. Heavy Cream
¼ C. Flour
Preheat oven to 425F. When oven is hot, pour 2 T. of a mild-tasting vegetable oil into a 9″ cast iron frying pan, and swish it around so that the sides and bottom are well coated. Put the skillet in the oven for 30 minutes. With a sharp knife, cut the kernels from 6-8 ears of corn, catching the kernels and the juices in a bowl. Add one tsp. salt, 2 T. of heavy cream, and 1/4 C. of flour, and mix it up. CAREFULLY remove the hot skillet from the oven. Pour the contents of the bowl into the scalding hot skillet, flatten it out with a spatula, and cook until it is browning around the edges, and a little bit browned on top, about 40 minutes. Remove the pan from the oven, and let it sit for 5 minutes. Loosen the edges of the contents with a knife, and invert the pan onto a plate. It’s like a corn cake. It is so good.
Caprese Salad with Burrata
8 cups halved cherry, small heirloom or cocktail tomatoes
4 (2.5-oz.) rounds burrata cheese
Olive oil
Coarse sea salt
Black pepper
1/4 cup fresh basil leaves
In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.
Garlic Alfredo Chicken
5 to 6 chicken breasts
¼ cup vegetable oil
1 cup cooked and crumbled bacon
½ cup butter
2 garlic cloves, minced
2 cups heavy cream
¼ tsp. white pepper
¼ tsp. salt
1½ cups grated Parmesan cheese
parsley to garnish
Pound the chicken until it is fairly flat and there are not any thicker portions. Salt and pepper the chicken. Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check to make sure it is cooked through completely. Remove chicken from skillet. Wipe skillet to remove any residue. Melt butter over medium heat. Add garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 6 minutes. Remove from heat and slowly add cheese. Return to stove on low and add bacon and cook for 2 to 3 minutes, stirring constantly. Add chicken back in and serve. Sprinkle with Parmesan Cheese and parsley
Chinese Asparagus Salad
2 bunches of asparagus
4 C. of water
2 T. lite soy sauce
2 T. Asian sesame oil
1 clove garlic, minced
1/2 tsp. sugar
Sesame seeds
Mix the soy sauce, sesame oil, garlic and sugar in a bowl and set aside. Trim the tough woody ends of the asparagus spears and slice the spears into 1″ diagonals. Blanch in boiling water for 1 minute and drain. Pat dry with paper towels so the dressing adheres well. In a serving bowl, add the asparagus pieces and pour the dressing over. Toss to coat. Sprinkle with sesame seeds and refrigerate at least 2 hours before serving.
Fall off the Bone Pork Ribs
1 T. garlic powder
1/4 C. of brown sugar
1 T. kosher salt
1 tsp. paprika
20 turns of black pepper
1 T. cumin
1 tsp. chili powder
1 tsp. oregano
I used these measurements for 2 racks of pork ribs, about 5 lb. each. Cut the ribs in half if they are too big (like mine were) to fit on the pan. Line a large baking sheet with foil and place the ribs on a rack (I used a cookie drying rack) on the lined sheet pan. Preheat oven to 250F. Rub the dry spices on top of the ribs and place in the hot oven. Bake uncovered for 2 hours. The house will start smelling great after 30 minutes. After 2 hours, depending on how wet you like your ribs, brush some BBQ sauce on top of the ribs. I used commercial BBQ sauce (STUBBS brand). Cover the entire sheet pan tightly with foil and bake for another 2 hours. The ribs will be tender and falling off the bone. They will melt in your mouth.
Crostini di Cavolfiore (Cauliflower Crostini)
1 head of cauliflower, boiled or roasted
1/4 C. olive oil
kosher salt & pepper
1/2 tsp. pimenton (smoked Spanish paprika)
a few stems of kale, blanched for a few seconds only
anchovies for garnish (optional)
semi dried or roasted cherry tomatoes (I make my own oven roasted tomatoes from the leftovers on my plants, they stay for months)
garlic for rubbing the toasts
Whiz the cooked cauliflower w/ the olive oil (you may not need the whole 1/4 C.) in a food processor until it is pureed. Season to taste w/ kosher salt, pepper and pimenton (smoked paprika or harissa). Toast some bread slices and rub a cut side of garlic all over the warm bread so the oil is released and toast is nice and shiny. Spread the cauliflower puree over the toast. Top with a kale leaf and some roasted tomatoes (anchovy would be better in my book). Eat for lunch or serve as a crostini idea. Enjoy and eat your vegetables. 🙂
Egyptian Tomato Bruschetta
3 to 4 large vine-ripened tomatoes, chopped into large 1/2-inch chunks
5 to 6 cloves garlic, minced
Juice and zest of 1 lemon
4 T. olive oil, extra-virgin
4 T. white vinegar
1 tsp. sea salt
1 tsp. coarsely-ground black pepper
1 tsp. cumin powder
1/4 cup parsley, fresh, chopped
1/4 cup cilantro, fresh, chopped*
1 loaf baguette bread slices, cut on an angle
Olive oil, extra-virgin
1 to 2 cloves garlic, peeled and cut in half
In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside. Drain tomatoes of extra juice and add chopped tomatoes to a medium-sized bowl. Pour prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, stir the tomato mixture. Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; covered loosely with foil and leave at room temperature.) Take cut garlic clove and rub against surface of baguette slices. Remove tomatoes from refrigerator 20 minutes before ready to serve. Pour tomato mixture into a nice serving bowl and place on platter with toasted baguette slices. Allow each guest to spoon the tomato mixture on the toasted baguette slices and enjoy.
Native American Fry Bread
1 cup flour, unbleached
1/4 tsp. salt
1 tsp. powdered milk
1 tsp. baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
1 pound lean meat, ground (beef, lamb, venison or pork)
1 cup onion, diced
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups sharp Cheddar cheese, shredded
1 (3-ounce) can green chiles, diced and drained
Sour cream (optional)
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Do not worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth. In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Different ways to eat and serve Indian Fry Bread:
Eat them as they come out of the fryer
Mix softened butter and honey together and spread it on top
Sprinkle with a cinnamon sugar mixture
Use as a shell for Tacos