1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 C. sour cream
Salt, to taste
Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.
1 tomatillo, husk removed and roughly chopped
1 small jalapeno, seeds removed and roughly chopped
1 avocado, peeled and pitted
1/3 cup cilantro, packed
2 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1/2 cup real mayonnaise
1/2 cup sour cream
Hot sauce (optional)
Milk (optional)
Add all of the ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt). Chill before serving.
6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce
Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.
10 eggs
1/2 cup grated pecorino romano cheese
Salt and freshly ground pepper, to taste
2 T. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6 to 8 fresh basil leaves, thinly sliced
Directions:
Preheat an oven to 500°F.
In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.
3 T. olive oil
3 large garlic cloves, chopped
1/2 tsp. dried crushed red pepper
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1 10-ounce can baby clams, drained, juices reserved
4 T. chopped fresh parsley
1 tsp. dried basil, crumbled
1 tsp. anchovy paste
12 ounces large uncooked shrimp, peeled, deveined
12 ounces large shell pasta, freshly cooked
Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and sauté until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 T. parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper. Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 T. parsley.
6 slices thic
k cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder1/2 to 2 teaspoons ground chile de arbol (or 1/2 to 2 teaspoons cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Chives
Croutons
Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally.
1 dozen extra lg. clams or Eastern quahogs
1/2 lb. fresh spinach, stems removed
1 C. seasoned bread crumbs
1/4 C. parsley
2 cloves garlic, finely minced
1 stick butter, melted
1/4 tsp. white pepper
4 T. clam juice
Tabasco sauce (optional)
Lemon wedges (optional)
Scrub clams thoroughly and place in large saucepan with enough water to cover. Cover and steam, 5 to 10 minutes, or until shells open. Drain clams and juice in colander covered with cheesecloth and reserve broth. Remove clams from shells and coarsely chop. Place clams in large bowl. In small saucepan, combine spinach and enough water to steam. Cook about 5 minutes, remove from heat, drain, and pat dry, and chop coarsely. Add spinach to bowl with clams. Add bread crumbs, parsley, garlic, butter, pepper, and clam juice and mix well. Mold a heaping portion of stuffing on each half clam shell (you will not use all shells). Arrange on lightly greased baking sheet and bake in preheated 375 degree oven for 25 minutes. Serve hot and garnish with fresh lemon wedges and/or Tabasco sauce.
4 ounces rice vermicelli o
r rice stick noodles
1/4 C. plus 1 T. canola oil
1 large jalapeño, seeded and minced (optional, if you can’t tolerate them)
1 garlic clove, minced
1/4 C. minced fresh ginger
1 large shallot, thinly sliced
1/2 tsp. Madras curry powder
2 T. Asian fish sauce
2 T. fresh lime juice, plus wedges, for serving
1 small red bell pepper, thinly sliced
3 T. chopped cilantro, plus leaves for garnish
1 small onion, minced
One 14-ounce can diced tomatoes, drained
1/2 tsp. crushed red pepper
2 T. light brown sugar
2 T. rice vinegar
Salt and freshly ground pepper
Four 6-ounce center-cut salmon fillets, with skin
Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened. Meanwhile, in a small skillet, heat 2 T. of the oil. Add the jalapeño, garlic and 2 T. of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan. Drain the vermicelli and shake dry. Cut into 4-inch lengths (more or less) and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well. In a small saucepan, heat 2 T. of the oil. Add the remaining 2 T. of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper. In a skillet, heat the remaining 1 T. of oil over high heat until the skillet is hot. Season the salmon with salt and pepper; add to the skillet, skin side up. Cook over medium-high heat for about 3-4 minutes. Turn the fish over, skin side down, and continue to cook for another 3-5 minutes, checking with the tip of a knife inserted into the fish, to check that it’s not overcooked. You should only cook the fish until it’s slightly translucent in the center. Once it is (and the thickness of your fish will determine that), remove it from the heat. Note: If you’re more comfortable broiling your fish, feel free to do so. Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges.
50 to 60 cloves fresh garlic, peeled
12 oz. sharp Cheddar cheese
1/3 cup fresh parsley leaves (stems removed)
1 to 2 jalapeno peppers (optional)
6 cloves fresh garlic
6 oz. hot pork sausage
6 oz. mild pork sausage
2-1/4 cups buttermilk baking mix
Blanch 50 to 60 cloves garlic in boiling water 3 to 4 minutes. Drain and set aside to cool. In food processor fitted with shredding disc, grate cheese. Remove and set aside. Allow cheese and sausage to come to room temperature before mixing. In dry food processor bowl, chop parsley and peppers, if used, using steel blade. Use garlic press or side of wide-bladed knife to crush 6 cloves garlic. Add to processor, along with sausages and baking mix. Process until well mixed. Add cheese, and process only until well combined. Shape into 50 to 60 small balls, inserting a whole blanched garlic clove in each. At this point, balls may be frozen for baking at a later time. To bake at once, place balls on ungreased baking sheet. Bake at 325°F (160°C) for 20 to 25 minutes or until golden brown. Serve hot as an appetizer, plain, or with a bowl of plain yogurt for dipping.
Gougères:
1 cup water
8 tablespoons (1 stick) Salted Butter, cut into cubes
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup Unbleached All-Purpose Flour
4 large eggs
6 ounces Sharp or Extra-Sharp Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)
Filling:
8 ounces Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Sour Cream
1/4 cup finely chopped red bell pepper
To make gougères: Preheat oven to 425°F. Line baking sheet with parchment paper. In saucepan, heat water, butter, salt and sugar until butter is melted. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.
To make filling: Beat together cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.
8 Ta
blespoons (4-ounces) unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cup unbleached all-purpose flour
Pinch of kosher salt
4 bacon slices
1 Tablespoons unsalted butter
1 medium sweet onion, finely diced
2 large Granny Smith apples, peeled and finely diced
1 Tablespoon light brown sugar
1 Tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, minced
1/2 cup (2-ounces) aged White Cheddar cheese, grated
1 Tablespoon crème fraîche
1 extra large egg
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth. Gradually add the flour and salt, beating at low speed until well blended. Shape the mixture into 24 balls. Place on a baking sheet, cover and chill for 1 hour. Meanwhile, cook the bacon in a non-stick skillet over medium heat until browned and crisp. Drain on paper towels and finely chop; set aside. Drain all but 1 tablespoon of bacon fat from the skillet and return to medium heat and add the butter. Add the onion and sauté for 5 minutes. Add the apple, brown sugar, vinegar, salt, pepper, and thyme and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat, transfer the mixture to a medium bowl, and cool completely. Once cooled, add the cheese, crème fraîche, egg, and cooked bacon, mixing until combined. Preheat the oven to 350º F. Place the dough balls into the cups of a lightly greased 24-cup mini-muffin pan. Press the dough up the sides of the cups to form a cup. Divide apple mixture evenly between the dough cups. Bake for 20-25 minutes or until golden brown. Remove the tassies from the pan to a wire rack and allow to cool slightly. Serve warm or at room temperature. Enjoy!
1 small head fresh garlic, separated into cloves
½ cup butter
1 cup flour
¼ teaspoon salt
4 eggs
Cover garlic cloves with boiling water. Let stand 5 minutes. Drain, peel and finely mince. Melt butter in water in saucepan. Add garlic, flour and salt all at once. Cook, stirring, until mixture forms into a ball. Cool slightly, and then add eggs one at a time, beating after each addition until mixture is smooth. Drop by less than teaspoonful’s onto greased sheet. Bake at 400º for 10 minutes; reduce heat to 325º and bake 20-25 minutes longer or until golden. Remove from oven and cut in half. Cool. Fill with Garlic Filling.
Garlic Filling:
1 small head fresh garlic, in cloves
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 green onion, finely chopped
2 tablespoons chopped pimiento
2 tablespoons chopped black olives
2 tablespoons chopped roasted almonds
Cover garlic cloves with boiling water. Cook until cloves are tender. Peel and mash. Whip cream. Stir in garlic and remaining ingredients. Fill puffs.
4 B
eef Loin Tenderloin Steaks (Or other cut of beef)
Sea salt
Freshly cracked black pepper
1/4 cup crumbled Blue Cheese
1 tablespoon Worcestershire sauce
2 tablespoons milk or cream
1 tablespoon butter
2 garlic cloves, grated
Preheat grill. Bring steaks to room temperature. Add sea salt and freshly cracked black pepper to both sides of steak. Place on grill and cook until desired doneness. For sauce, add crumbled blue cheese, Worcestershire sauce, milk, butter and garlic to a small saucepan. Bring to a boil over medium heat and boil for 2 – 3 minutes, or until cheese is mostly melted and sauce is very fragrant. Serve sauce over grilled steaks.
6 lg. Heads fresh garlic
16oz. cream cheese
4 oz. Blue cheese
3/4 C. Milk
2 tsp. Chopped fresh parsley
Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudités (mixed vegetables) or crackers for dipping. Makes 5 cups.
3 1/2 pound whole chicken, preferably organic
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt
For the Creme Fraiche Glaze:
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper
The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.) On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill). Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird. While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken. Garnish with lemon wedges and sprinkle it with Maldon salt.
1 jar pasta sauce (26oz)
1 1/2 cups water
15 oz. ricotta
2 cups shredded mozzarella, divided
1/4 C. parmesan cheese
1 lb. sausage, cooked and crumbled
8 oz. uncooked penne
Preheat oven to 400 degrees. Lightly grease 9×13 pan; set aside. Combine sauce, water, ricotta 1 C. of mozzarella, sausage, parmesan and penne. Pour into 9×13 pan and cover with foil. Bake for 55 minutes. Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside. Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.
8 eggs
1 tsp. Tabasco sauce
1/2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 C. minced green bell peppers
2 T. sliced black olives
2 T. chopped green chiles
Lightly grease a 9-inch square pan. Heat oven to 375°F-190°C. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 8 pieces.
11/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. onion powder
11/4 tsp. garlic powder
1 T. basil, dried
11/2 tsp. thyme, dried
Mix all ingredients together. Store in an airtight container.
1/4 C. paprika
2 T. dried oregano, crushed
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. red (cayenne) pepper
1/2 tsp. dry mustard
Mix together all ingredients. Store in airtight container.
48 green seedless grapes, rinsed
48 red seedless grapes, rinsed
16 6-inch wooden skewers
Thread six grapes, alternating grape colors, onto each wooden skewer. Place skewers into the freezer for 30 minutes, or until frozen. Serve immediately.
1 T. EVOO
8 oz. pre-Shredded Carrot
¼ C. Orange Juice
2 tsp. light Brown Sugar
Salt
Scallion, minced
Heat oil in a large skillet over medium heat. Stir in carrots and cook, stirring constantly to prevent sticking, until they soften, 2-3 minutes. Add orange juice and brown sugar and season with salt to taste. Cover skillet, reduce heat to low, and let cook until carrots are softened a bit more, another 2-3 minutes. Sprinkle scallions over carrots and serve.
1 quart-sized jar with lid
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.
Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.
1 beef brisket (4 t
o 5 pounds), trimmed of fat
1/4 C. all-purpose flour
1 packet onion soup mix (1.25 ounces)
1 can tomato soup (10.75 ounces)
1/4 tsp. black pepper
2 T. light brown sugar
2 T. red wine vinegar
Pat the brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in the flour, then shake off the excess. Place the brisket in a 4½ -to 6-quart slow cooker. Place the onion soup mix, tomato soup, and pepper in a small bowl with ¼ C. of water and stir to combine. Pour this mixture over the brisket. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker and place it on a platter. Cover it loosely with aluminum foil to keep it warm. Strain the liquid that is left in the cooker. Spoon off as much fat as possible or use a gravy separator to remove the fat from the liquid. Pour the strained and defatted liquid into a 2-quart saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket, pour enough sauce over it to moisten it, then serve the remaining sauce on the side.
1 pound ground beef round
1 (28-ounce) can crushed tomatoes or 1 (26-ounce) jar marinara sauce
1 clove garlic, crushed in a garlic press
1 tsp. dried oregano
1 tsp. dried basil
8 ounces uncooked ziti (2 C.)
1 (9-ounce) package frozen creamed spinach, thawed
1 (8-ounce) package pre-shredded mozzarella cheese (2 C.)
Crumble ground beef into a nonreactive large skillet over medium-high heat. Cook, stirring and breaking up lumps with a wooden spoon, 4 to 5 minutes until beef browns all over and is cooked through. Stir in tomatoes or marinara sauce, garlic, oregano and basil. Spoon 1 C. meat sauce on bottom of a 3-quart glass or ceramic casserole. Arrange ziti in an even layer on top of sauce. Pour remaining meat sauce over ziti. Spread creamed spinach evenly over the top with a knife. Cover baking dish with aluminum foil. (Dish can be made up to 1 day in advance to this point. Refrigerate until baking time.) Bake ziti on center rack of preheated 375-degree oven 30 minutes until bubbling. Remove baking dish from oven and carefully remove aluminum foil and set aside. Scatter mozzarella evenly over top and re-cover dish with foil. Let ziti rest 10 minutes until cheese melts. Serve at once. Makes 6 to 8 minutes.
Yield: 6 servings
Calories: 366
Fat: 16g
Fiber: 3g
1 large, uniformly-shaped russ
et potato, scrubbed well and sliced into 1/8″ rounds*
Cooking spray
3/4 C. shredded colby jack or cheddar cheese
Salt & pepper to taste
2 T. crumbled bacon (about 2 slices) – I used real bacon bits
Chopped parsley or chives, for garnish (optional)
Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2.
*You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer.
Chipotle Ranch Dipping Sauce
1 T. ranch dressing
3 T. sour cream
1/4 tsp. chipotle chili powder
1/8 tsp. cayenne (adjust more or less depending on how spicy you want).
1/8 tsp. salt
1/8 tsp. garlic powder
Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers
1. Chopped black olives with a little juice, Italian bread crumbs, a tsp. each of EVOO and Red Wine Vinegar
2. A tsp. of olive oil and a tsp. of red cider vinegar.
3. A small package of pepperoni, a small package of feta cheese, salt & Pepper
4. 1/2 pound of bacon cooked crisp and crumbled , a large tomato diced very fine and a C. of baby spinach chopped fine.
5. Butter, Parmesan cheese, pepper and a splash of heavy cream
6. A small package of Goat Cheese, crumbled, a C. of diced spinach, some red onion
7. A heaping T. of pesto, 1/4 C. of ricotta cheese and a splash of EVOO
8. Zest of one lemon , the juice of a lemon and 2 T. of half and half cream
9. Strips of smoked ham, green peas, and a little half and half or cream
10. 1/4 C. of marinara, 1/4 C. of Alfredo Sauce and a tsp. of red pepper flakes
11. Pressed Garlic, Dribble of EVOO, pinch of Red Pepper Flakes
12. Chopped Fresh Tomato, Pressed Garlic, and Dribble of EVOO
13. Chopped anchovies, EVOO, chopped black olives and bread crumbs
14. Pesto, Ricotta Cheese and EVOO
15. A nice handful of chopped fresh herbs (your choice) and EVOO
16. A can of tuna, drained, capers, pepper and chopped parsley
Add a simple loaf of Italian or French bread and some olive oil for dipping, and you’ve got a great meal!
The lentils do take a long time to get tender when cooked on the low setting. If you start the soup just before you go to bed in the evening, it’ll be ready by lunchtime the next day when cooked on low heat.
1 cup lentils
1/3 cup pearl barley
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth (chicken, vegetable, or leftover Thanksgiving turkey)
2 1/2 cups water
14 1/2 ounces Italian-style or regular stewed tomatoes, undrained
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)
Sort through lentils to remove debris and shriveled beans, then rinse. Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).
1-2 lb. sausage, depending on your families appetites, browned, crumbled, drained
4 cups cubed frozen hash browns or 4 cups cubed potatoes
1 can corn, drained
1 can creamed corn
1 can evaporated milk (may use low fat)
2 cups water
1 T minced onion (dried is fine)
pepper to taste
Dump in crock pot, stir well; cook all day on low or half a day on medium. Serve with grated cheese, oyster crackers, or CheezIts. Serves 6 plus, depending on appetites. Even better the next day and seems to freeze well also.
1
. Add pan fried smoke sausage or slices of kielbasa to the beans and heat thoroughly.
2. Heat the beans and spoon them over hot dogs served in toasted buns.
3. Spoon the beans into a baking dish, stir in ketchup, brown sugar or maple syrup, and add a dash of yellow mustard. Top with bacon slices and bake at 375º until heated through.
4. Brown ground beef and chopped onions in a skillet. Stir this into the beans and heat through. This is called Cowboy Beans.
5. Stir enough smoky barbecue sauce to suit your taste into the beans and heat through. You can add a little honey, spicy mustard and a touch of brown sugar to make them even more special.
6. Combine baked beans with a can of black beans for a bean medley and bake at 375º until bubbling.
7. Fold shredded cooked pork into the beans and heat, serve with dill pickle wedges.
8. Add a much chili powder as you like and a can of Tex-Mex flavored chili beans and heat with baked beans.
9. Add a chipotle or dried chile pepper to the beans while they are heating up. Remove the pepper before serving.
10. Season the beans with diced country ham and a handful of chopped sweet onion, then heat and serve.
11. Spoon warmed beans into pita pockets along with coleslaw and pickle relish.
12. Spoon warmed beans over toast as they do in England and serve with spicy English mustard.
13. Add a smidgen of ground cinnamon and a spoonful of Dijon mustard to the beans, heat and serve.
14. Create a fast casserole by layering the beans with browned pork sausage, chopped tomatoes, and shredded cheddar cheese. Bake 375º until bubbling.
15. Add a dab of curry powder, some crushed pineapple, and a handful of chopped scallions to the beans, heat and serve.
16. Add pineapple tidbits, chile sauce and some brown sugar; heat through.
17. Add diced cooked bacon or pancetta.
1 1/2 large sweet red bell peppers (oil-roasted, peeled, cored and seeded)
3 large poblano chiles (oil-roasted, peeled, cored and seeded)
4 jalapeno chiles (oil-roasted, peeled, cored and seeded)
1 T. vegetable oil
1/2 small white onion, diced
2 tsp. chopped fresh cilantro leaves
1/4 tsp. dried Mexican oregano, toasted
Pinch of kosher salt
3/4 C. Mexican Crema (or creme fraiche or natural sour cream)
2 ounces grated queso Oaxaca (or Chihuahua cheese or Monterey Jack)
1 1/2 T. grated Parmesan cheese
6 (5 1/2 inch) soft white corn tortillas
Optional Garnish: oil-packed sun-dried tomatoes, drained and cut into strips, and toasted pine nuts
Accompaniment: Salsa Fresca
To Oil Roast the Poblanos, Jalapenos and Red Bell Peppers: Heat 2 inches of canola oil in a heavy-bottomed pan to 375 degrees F. Roast only 1 or 2 chiles at a time to avoid overcrowding and lowering of the oil temperature. Turn the submerged chiles as the skin starts to blister, after approximately 1 1/2 minutes per side. Turn the chiles as necessary until all sides are blistered, but not burned. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap. Allow chiles to steam for about 15 minutes and then peel off the skin with your fingers or dull edge of a knife. Do not rinse the peeled chiles. Split open the chiles and remove the veins and seeds. Slice into strips, about 3 inches long by 3/8 inch wide. For added heat, simply cut the jalapenos into strips without discarding the seeds. Set aside the bowl of roasted, peeled, cored, seeded and sliced chile and bell pepper strips. In a large, heavy nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, about 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan. Cook over low heat, stirring continuously so the mixture doesn’t brown or scorch, until the queso melts, about 5 minutes. Remove from heat immediately. To serve, lay warm tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa, sun-dried tomatoes and toasted pine nuts.
4 boneless Pork Chops, about ½†thick
¼ t
sp. Salt
2 tsp. EVOO
1 C. chopped Onion
2 tsp. minced Garlic
1 lb. fresh Tomatoes, chopped
4oz can diced Green Chiles
1 tsp. Cumin
¼ tsp. Cinnamon
½ C. thinly sliced pimento-stuffed Green Olives
1 T. fresh Lime Juice
Sprinkle chops on both sides with salt. In a large non-stick skillet, heat oil over medium high heat. Add chops and cook 8 to 10 minutes, turning once, until browned and just cooked through. Remove to plate and over loosely with foil to keep warm. Add onion and garlic to skillet and cook over medium heat, stirring occasionally until softened and browning, about 7 minutes. Add tomatoes, undrained chiles, cumin and cinnamon. Cook another 10 minutes, until onions are very tender and mixture is saucy. Stir in olives and lime juice. Return chops to skillet and cook a few minutes until heated through.
Yield: 4 servings
Calories: 292
Fat: 13g
Fiber: 3g
8 T. cold unsalted butter, cut into 16 pieces
1/4 lb. Gruyere, Cheddar, Manchego or Emmenthal, grated (about 1 C.)
1/2 tsp. salt
1/8 tsp. freshly ground white pepper
pinch Cayenne
1 C. plus 2 T. (275 mL) all-purpose flour
Put the butter, cheese, salt, white pepper and cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again — these will be larger. There are times, though, when you pulse and pulse and never get curds — in that case, just process for a minute, so that everything is as moist as possible. Turn the dough out onto a work surface and knead it gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour or for up to 3 days. Centre a rack in the oven and preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper. Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch (6 mm) thick. Using a small cookie cutter– I use a cutter with a diameter of about 1¼ inches (3 cm)– cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk, chill and roll them out to make more crackers. Place the rounds on the baking sheet, leaving a scant inch (2.5 cm) between the rounds. Bake for 14 to 17 minutes, or until the crackers are lightly golden and firm to the touch; transfer the crackers to a rack to cool. Repeat with the second disk of dough (and the scraps), making certain that your baking sheet is cool. You can serve these while they’re still a little warm, or you can wait until they reach room temperature.
1 T. olive oil
2 (to- to 6-ounce) pounds salmon fillets, cut into 6 pieces
1/2 tsp. seasoned salt
1 (5-ounce) bag baby spinach
1/4 C. heavy whipping cream
2 to 3 T. sweetened flaked coconut
Pour olive oil into a large ovenproof skillet and heat it over medium-high heat. Season the salmon pieces with the seasoned salt on both sides. When olive oil is hot, add the salmon and cook it 1 to 2 minutes until lightly browned. Remove salmon from skillet and set it aside. Add spinach to pan juices in skillet. Pour cream over spinach and sprinkle coconut on top. Place salmon pieces back in skillet on top of spinach and place skillet on center rack of preheated 400-degree oven. Bake salmon 7 to 8 minutes until it is opaque and juices are bubbling. Serve at once.
Yield: 6 servings
Calories: 348
Fat: 19g
Fiber: 1g
1 pound tilapia fillets, or other thin fish fillet
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1-inch piece fresh ginger, grated (about 1 tablespoon)
1 jalapeño pepper, roughly chopped (optional)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce (or gluten-free tamari)
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish. Combine the garlic, grated ginger, chopped jalapeño, cilantro, white wine, soy sauce, and sesame oil in a small food processor. Process until blended. (Alternately, you can finely chop or mash the garlic, ginger, jalapeño and cilantro in a mortar and pestle, then whisk together with the liquid ingredients.) Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.
Yield: 2 Servings
Calories 268
Fat: 6.2g
Fiber: 0g
4 C. s
hredded cooked chicken
2 large cucumbers, peeled, seeded, and cut into ½†cubes (3 C.)
2 scallions, white and light green parts, chopped (1/4 C.)
8 Kalamata Olives, pitted
1 pint cherry tomatoes, halved or 2 large ripe tomatoes, chopped (2 C.)
1/2 C. plain yogurt
1/2 C. crumbled feta
1 tsp. oregano (optional)
Fresh ground black pepper
1/4 C. chopped parsley or mint
Pita bread
Combine chicken, cucumbers, scallions, olives and tomatoes in bowl. Mix up feta and yogurt — you can do this by hand if you like chunkier dressing or in a food processor if you like it smooth. Mix in the oregano, if using. Pour dressing over chicken mixture and stir just to coat. Sprinkle with pepper and parsley and serve with crisped wedges of pita bread.
3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling
Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.
½ cup finely chopped sweet onion
2 tablespoons butter
1 garlic clove minced
¼ cup olive oil (est)
1 cup uncooked Arborio rice
3 cups chicken broth
¼ cup white wine
1/3 cup grated Parmesan
1 pear, peeled & chopped
1 fennel bulb, sliced
Stir first three ingredients together with a tablespoon of oil in a microwaveable bowl – microcook 3 minutes. Stir in rice and microwave 2 more minutes. Stir in 2 ¾ cup broth and ¼ cup wine. Cover tightly with plastic wrap or glass cover and microcook 9 minutes. Carefully swirl bowl around to mix a bit without uncovering and cook another 8 minutes. While rice cooks, drizzle fennel with oil to coat and add salt and pepper to taste. Roast in the oven for 350 degrees on a parchment lined pan. Peel pears, toss in oil, season with salt and pepper and add to the fennel pan after 10 minutes have elapsed. Remove rice from microwave and stir in cheese and remaining ¼ cup broth, stirring until creamy. Stir fennel and pears into rice and serve.
½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan
Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.