Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

1/4 C. bourbon (may skip if desired)
1/2 C. olive oil
2 T. apple cider vinegar
2 T. honey
1 chipotle pepper, minced
1 clove garlic, minced or grated
salt + pepper, to taste

1 1/4 C. sweet yellow corn, about 2 ears
3/4 C. flour
1/8 C. sugar
1/2 tsp. baking powder
1 T. brown suger
1/4 tsp. salt
1/4 tsp. pepper
1/2 C. milk
1/4 C. canola oil (for cooking)

8 slices of bacon
2 T. brown sugar
1/4 tsp. cayenne
7 oz. smoked gouda or gouda cheese, sliced
1 C. grape tomatoes, halved
3 C. arugula
1 avocado, mashed

To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 T., 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.

Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 C. the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a large skillet saucepan and heat over medium high heat. When the oil is hot add a little less than 1/4 C. batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.

The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!

Preparing & Cooking Dry Beans

Preparing & Cooking Dry Beans

Preparing & Cooking Dry BeansFollow these 3 easy steps for cooking dry beans:

1. Sort: Before soaking beans, pick them over and remove any damaged beans, small stones or dirt.

2. Soak: Most beans will rehydrate to triple their dry size, so be sure to start with a large enough pot. Choose one of the following ways to soak your beans:

Hot Soak: Hot soaking helps reduce intestinal gas. For each pound of dry beans, add 10 C. hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for up to 4 hours.

Quick Soak: For each pound of dry beans, add 10 C. hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour.

Overnight Soak: For each pound (2 C.) dry beans, add 10 C. cold water and let soak overnight, or at least 8 hours.

3. Cook: Drain soaking water and rinse beans. Cover beans with fresh water. Simmer for 11/2 -2 hours until tender.

Simple Cooking Tips

• To avoid broken or mushy beans, boil gently and stir very little.

• Taste-test beans often for desired tenderness.

• Foods containing acid such as tomatoes, chili sauce, lemon juice, vinegar or catsup will slow the cooking and softening of the beans. Add these items last so they will not add to the cooking time.
• Any of the following can be added during the last half hour of cooking: minced onion, garlic or green pepper, diced carrots or celery, chopped tomatoes or cooked meat.

Quick Tip: While you are preparing dinner tonight, prepare a pot of beans for tomorrow’s dinner. Use the Overnight Soak Method. In the morning the beans will be ready for your favorite recipe.

TV Snack Mix

TV Snack Mix

TV Snack Mix

 

1 ½ C. Kix Cereal

1 C. Wheat Chex

1 C. Oyster Crackers

½ C. Roasted Whole Peanuts or coarsely chopped Peanuts

1/3 C. unsalted Butter

3 T. Worcestershire sauce

l tsp. ground coriander

l tsp. powdered mustard

l tsp. sweet Hungarian paprika

l tsp. kosher salt or flaky or coarse sea salt

 

Preheat the oven to 3OO°F. Combine the Kix, Wheat Chex, oyster crackers, and peanuts in a large bowl. Melt the butter in a small saucepan, then stir in the Worcestershire sauce, ground coriander, powdered mustard, paprika, and salt. Drizzle the seasoned butter over the cereal mixture and toss well to evenly mix.   Scatter the mixture in a rimmed baking sheet. Bake until aromatic and toasty, 30 to 40 minutes, stirring occasionally. Set aside to 200I, then transfer to a serving bowl, or store in an airtight container for up to 3 days.

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

2 T. olive oil
1 lb. Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 oz.)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

In a large pot, heat 2 T. olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

Chiles Jalapenos en Escabeche (pickled Jalapeno Chiles)

Chiles Jalapenos en Escabeche (pickled Jalapeno Chiles)

¼ C. Canola Oil
½ lb. Carrots, peeled and sliced on the bias
1 lb. Jalapeno Chiles (do not remove seeds), sliced into strips
1 White Onion, quartered and sliced
30 cloves Garlic
6 Whole Allspice
10 Black Peppercorns
4 whole Cloves
3 sprigs Thyme
3 springs Marjoram
2 C. White Distilled Vinegar
1 C. Water
Salt, to taste

Heat the oil in a large non-reactive pot or Dutch oven. Add the carrots and sauté for 8 minutes or until soft. Add the sliced chiles and sauté for 3 minutes. Add the onion and sauté for 2 minutes. Add the remaining ingredients and bring to a simmer. Cook the escabeche on low heat for 10 minutes. Season with salt. Remove from the heat and cool. Place the escabeche in a sterilized glass container with a tight-fitting lid and refrigerate. Marinate the escabeche for at least 24 hours prior to serving. These will last up to 4 weeks in the refrigerator.

Sunshine Smoothie

Sunshine Smoothie

Sunshine Smoothie

 

½ C. Orange Juice

½ C. Pineapple Juice

½ C. Sliced Mango

½ Banana

1 Scoop Vanilla Protein Powder

 

Blend with Ice.

Farfalle with Sausage, Cannellini Beans, and Kale

Farfalle with Sausage, Cannellini Beans, and Kale

8 oz. uncooked farfalle (bow tie pasta)
1/4 C. oil-packed sun-dried tomatoes
1 1/2 C. chopped onion
8 oz. hot turkey Italian sausage
6 garlic cloves, minced
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1 (14-oz.) can fat-free, less-sodium chicken broth
1 (16-oz.) package fresh kale
1 (15-oz.) can cannellini beans, rinsed and drained
1 oz. shaved fresh Parmesan cheese (about 1/4 C.)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 C. cooking liquid; keep warm. Drain tomatoes in a small sieve over a bowl, reserving 2 tsp. oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 tsp. tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 C. cooking liquid, and beans.

Gorditas de Frijol Estilo Veracruz (Veracruz Style Inflated Bean Gorditas)

Gorditas de Frijol Estilo Veracruz (Veracruz Style Inflated Bean Gorditas)

1 C. cooked Black Beans
1 lb. White Masa (for tortillas)
2 T. Flour
1 tsp. Baking Powder
Salt, to taste
½ C. Lard
¾ C. Salsa
½ C. Crema Mexicana
½ C. Queso Fresco, grated

Place the beans in a food processor and process to form a thick purée. In a large bowl, mix the masa, puréed cooked beans, flour, baking powder, and season with salt to taste. The masa should feel firm, but not dry (almost like play-doh). Cover with plastic wrap and let the masa rest for 20 minutes. Form ½ inch balls, covering them while you work. In a deep skillet, heat the lard or oil over medium-high heat. Form the tortillas in a tortilla press covered with 2 rounds of plastic wrap. Place the ball in the middle and press, turn 180°, and press lightly again. Transfer each tortilla to the prepared skillet, and deep fry until they inflate, remove and drain. Serve immediately with the salsa of your choice, crema mexicana and grated queso fresco.

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

 

4 C. of uncooked long grain rice

1 tsp of salt

2 tsp of dried parsley flakes

4 T. of instant chicken bouillon

2 tsp of dried tarragon

1/4 tsp of white pepper

1 tsp. Turmeric

 

At home, mix all of the above ingredients. Separate into three 1-pint containers until needed. At camp, mix 1 1/3 C. rice mix with 2 C. of cold water. Add 1 T. butter and cook rice/water mixture in medium saucepan. Bring water to a boil. Cover, reduce heat and cook for 15-25 minutes, or until liquid is absorbed.

Arroz con Pollo

Arroz con Pollo

Arroz con poyo1 oz. Achiote oil
1½ lb. Chicken thighs
1 T. Adobo
½ C. Onions, diced
½ C. Red pepper, diced
1 T. Garlic, minced
½ C. Sofritto (see recipe)
2 oz. Spanish tomato sauce
4 T. Cilantro, chopped
½ C. Stuffed green olives, small
2 T. Capers
1 C. Sherry
4 C. Rice, medium grain
5 C. Chicken Stock
1 C. Peas
4 T. Olive oil

Season the chicken with the adobo and heat the oil. Brown the chicken in the oil; reserve. Add the onion, peppers, garlic and sofrito, and cook for a few minutes. The onion should be translucent. Add the tomato sauce, cilantro, olives, and capers; cook for a few more minutes. Add the rice; coat with ingredients, then deglaze with the wine and reduce. Add the chicken thighs back to the pan, then add prepared base; bring to a simmer. Cover tightly, and cook on low temperature for about 15 minutes until chicken and rice are cooked. Add peas and drizzle with olive oil.

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

 

4 C. of long grain rice

4 tsp of salt

1 tsp of dried basil

1/2 C. of dried tomato flakes

1/2 C. of green pepper flakes

5 tsp of parsley flakes

1 T. butter

 

Combine all ingredients in large bowl and mix well. Put three portions of 1 1/2 C. each into three 1-pint containers. At camp, combine 1 1/2 C. of mix, 2 C. water and 1 T. butter in medium saucepan. Bring mixture to a boil on high heat and then cover and reduce heat. Cook for 15-25 minutes, until liquid is absorbed.

Brown Rice & Shrimp

Brown Rice & Shrimp

Brown Rice & Shrimp

 

2 C. of brown rice

1 can shrimp, 6 1/2 oz. size

1 C. of freeze dried green beans

1 T. of onion flakes

1/2 tsp of salt

1/8 tsp of oregano

1/8 tsp of thyme

1 T. of oil

5 C. of water

 

To boiling water and oil, add rice, spices and onion. Simmer for 30-45 minutes. During the last three to four minutes, add shrimp and string beans.

Peachy Parrot

Peachy Parrot

2 Peaches
1 Square Marshmallow
2 Chocolate Chips
1 Pretzel Stick

You cut the peaches in half. Place one half on a plate for the body. Place the other half on the plate for the head. Take another peach half and slice it. Place the slices on the sides for the wings. Take the other half and cut that half in another half. Cut thin slices to make the feathers on the bottom. Take the other half and cut out a beak, top feathers, and feet. Cut the eyes out of the square marshmallow with kitchen scissors. Place on 2 chocolate chips for the pupils. We place the parrot on a pretzel stick.

Jerked Chicken

Jerked Chicken

2P_092215_3_JerkChicken&Maduros

10 Chicken leg, thigh and breast pieces
3 oz. Salad oil
1 tsp. Thyme leaves
2 T. Garlic, chopped
½ tsp. Black pepper
1 tsp. Salt
1 tsp. Paprika
1 C. plus 20 oz. Jamaican Jerk Sauce
1 C. Cilantro leaves
10 Lime wedges
10 Plantain pieces, fried

Coat the chicken with the oil and rub in seasoning and the KNORR® Jamaican Jerk Sauce; let stand for at least one hour. Heat the grill or broiler; grill chicken on both sides until cooked through (165°F). (May be finished in the oven if needed.) Serve with Jamaican Jerk Sauce, rice, and peas or beans.

Italian Vegetable Soup with Beef

Italian Vegetable Soup with Beef

LTS Italian Vegetable Soup with Beef

 

1 2 oz. Knorr beefy vegetable soup mix

1 12 oz. can of roast beef

4 T. of tomato paste

1/2 C. of crushed noodles

1/2 tsp. of herb mix

4 C. of cold water

 

Stir the tomato paste into the cold water in a large pan. Add the soup mix and stir. Cook over a medium flame until mix starts to boil, stirring constantly. Add the herb mix and the crushed noodles. Cover and cook for 10 minutes. Add the beef and continue to cook while stirring for 5 minutes. Will serve 4.

Mrs. Carrigan’s Honey Wheat Bread

Mrs. Carrigan’s Honey Wheat Bread

This is a terrific recipe for the bread machine. Easy to make, and taste so good!! Has a wonderful crispy crust, and so tasty on the inside! The house smells wonderful! It’s terrific right out of the bread machine warm, but it tastes just as good when it’s cool! Makes wonderful grilled cheese and lunch box sandwiches! I’ve made this bread on a Monday, and I then store it in a plastic bag. We use it for sandwiches, toast, etc. It stays fresh for days. Of course, it’s usually gone in a day or two at our house.

1 C. warm water
2 tsp. warm water
1/4 C. honey
1 1/2 tsp. active dry yeast
2 tsp. butter
2 C. whole wheat flour
1 C. bread flour
1 tsp. salt

Pour warm water, honey, butter, whole wheat flour, bread flour, salt, and yeast, respectively, into the pan of a bread machine. Set the bread machine to Basic/White, 2 pound loaf, light crust, and select Start. Cool completely before slicing.

Curve’s Beef & Asparagus Stir Fry

Curve’s Beef & Asparagus Stir Fry

½” long piece of ginger, minced
3 cloves Garlic, minced
4 T. Soy Sauce
4 T. Corn Starch
1 Lb. Flank Steak or London Broil, cut in thin strips
½ C. Chicken Broth
1 T. Hoisin
1 T. Black Bean Sauce
1 tsp. Sugar
2 T. Canola Oil
1 lb. Asparagus, trimmed and cut into 1″ pieces
¼ C. chopped Scallions.

In a bowl, combine ginger, garlic, soy sauce and 3T. cornstarch until blended. Add beef strips and mix well. Set aside. Combine broth, hoisin sauce, black bean sauce and remaining cornstarch in another bowl. Heat heavy skillet on medium. Add 1 T. oil and swirl to make sure the pan is coated. Add asparagus and stir fry until crisp but cooked, for about 4 to 5 minutes. Add scallions during last minute of cooking. Transfer to a bowl. Add remaining oil to pan. Cook beef, until done about 5 to 7 minutes. Return asparagus and scallions to pan, add sauce and bring to boil. Stir while cooking until thoroughly heated. The sauce will thicken when it boils. Transfer to serving platter and serve immediately.

Yield: 4 servings
Calories: 524
Fat: 18g
Fiber: 4g

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

 

1 2 1/2 oz. package of Knorr chicken flavor noodle soup mix

1 C. vermicelli (pasta)

5 1/2 C. of water

1 chicken bouillon cube

1  5 or 6 oz. can chicken

 

Stir the contents of the soup package and vermicelli into the water in a large pan. Over high heat, stirring constantly, bring the mix to a boil. Add the bouillon cube and stir until dissolved. Lower the heat, cover and simmer. Cook for 8 minutes, add the chicken and cook for 2 more minutes. Serves 3-4.

Sweet & Spicy Sauce

Sweet & Spicy Sauce

Drizzle this sweet and spicy sauce over grilled burgers, open-faced barbecue sandwiches or use as a basting sauce for grilled poultry or pork.

3/4 C. ketchup
1/2 C. orange juice
1/4 C. Worcestershire
1/4 C. raisins
1 T. minced fresh ginger
1 T. minced garlic
2 T. lime juice
1/2 tsp. cayenne

In a 1 1/2- to 2-quart pan, combine 3/4 C. ketchup, 1/2 C. orange juice, 1/4 C. Worcestershire, 1/4 C. raisins, 1 T. minced fresh ginger, 1 T. minced garlic, 2 T. lime juice, and 1/2 tsp. cayenne. Bring to a simmer over medium heat, then reduce heat so mixture barely simmers and cook, uncovered, stirring often, until sauce is thick and reduced to 1 C., 25 to 30 minutes. Whirl mixture in a blender until smooth. Serve warm or cool. Chill airtight up to 2 weeks

Women’s Health Picnic Chicken

Women’s Health Picnic Chicken

2 bone-in chicken breasts, skin and fat removed
4 chicken drumsticks, skin and fat removed
2 tsp. salt-free seasoning, such as Mrs. Dash

2 T. all-purpose flour
1/4 tsp. salt
3 T. egg white substitute
2/3 C. panko

Preheat oven to 450 degrees F. Coat medium nonstick baking pan or sheet with olive oil spray. Cut each breast in half. Spoon flour, seasoning, and salt into medium bowl and mix. Spoon egg white into second medium bowl. Lightly beat with fork until slightly bubbly. Set bowl next to bowl with flour mixture. Pour bread crumbs into third medium bowl. Place bowl next to bowl with egg white. Dip chicken pieces into flour mixture, making sure to coat them evenly on all sides (except along ribs for breasts). Shake off excess flour. Dip into egg white until covered. Let excess drip away and then roll in bread crumbs. Place breasts (ribs up) and drumsticks on prepared pan. Repeat with remaining pieces, placing on pan so they don’t touch. Lightly coat with olive oil spray. Bake 10 minutes and then carefully turn chicken, being sure not to remove breading, and continue to bake 10 to 15 minutes longer or until breading is crispy and chicken is no longer pink inside. Serve immediately.

Yield: 4 Servings (1 breast, 1 leg)
Calories: 300
Fat: 4.5g
Fiber: 0g

LTS Lentil Chili

LTS Lentil Chili

LTS Lentil Chili

 

1 C. of lentils

1/4 C. of tomato powder

2 T. of flour

1 T. of chili powder

1 T. of onion flakes

1 tsp of cumin

1 tsp of oregano

1/2 tsp of salt

1/4 tsp of garlic powder

 

At home, mix all ingredients in a resealable bag. At camp, bring 4 C. of water to a boil and stir in dry mixture. Bring mix to a boil and simmer for 15 minutes over medium heat. Stir occasionally to prevent sticking.

Blueberry Peach Mojito

Blueberry Peach Mojito

Blueberry Peach Mojito1 package (6 ounces or 1 1/4 cups) Blueberries, plus more for garnish
12 fresh mint sprigs, plus more for garnish (optional)
1 tablespoon peach preserves
1 tablespoon (1/2 ounce) lime juice
Ice
1/4 cup (2 ounces) spiced rum
1 1/2 teaspoons (1/4 ounce) Smucker’s Blueberry Syrup
2 tablespoons (1 ounce) club soda
1 lime, quartered, for garnish

Place blueberries, mint, peach preserves and lime juice in a cocktail shaker and muddle. Add ice, rum and blueberry syrup. Shake vigorously to blend. Strain into double old fashioned glass. Top with club soda. Garnish with additional sprinkle of blueberries and quartered lime on top. Add additional mint sprig if you like.

Sweet & White Potato Spears

Sweet & White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 C. Italian Dressing
1/4 C. Grated Parmesan Cheese
2 T. chopped fresh parsley

Preheat oven to 375°F. Toss potatoes with dressing. Place on lightly greased baking sheet or 15x10x1-inch baking pan. Cook 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Dutch Oven Honey-Soy Chicken

Dutch Oven Honey-Soy Chicken

Dutch Oven Honey-Soy Chicken

 

2 chickens, skinned and cut up

1/4 C. of minced onion

1 tsp of minced garlic

1 T. of oil

1/2 tsp of ground ginger

1/2 C. of honey

3/4 C. of soy sauce

 

In a resealable bag, mix soy sauce, onion, garlic and ginger. Then place the chicken in the bag and let this mix sit for at least one hour. Put the oil in the bottom of the oven and then add the marinated chicken. (Save the soy mixture) Bake for one hour with 8 coals on the bottom and 16 coals on top. Mix the soy sauce mixture you kept with the honey and coat the chicken with this mix every ten minutes. Do this when you turn the chicken pieces over.

Oven-Barbecued Pork Chops

Oven-Barbecued Pork Chops

Oven-Barbecued Pork Chops1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400 °F. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 °F, 6 to 10 minutes. Serve the sauce over the pork chops.

Red Chili Vegetable Soup

Red Chili Vegetable Soup

1 1/2 quarts fat-skimmed chicken or vegetable broth
1 onion (1/2 lb.), chopped
1 clove garlic, pressed or minced
1 1/2 T. ground dried New Mexico or California chilies, or 1/4 tsp. cayenne
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. carrots, peeled
1/2 lb. thin-skinned potatoes, scrubbed
1/2 lb. green beans, ends trimmed
About 1/3 C. crumbled cotija or feta cheese
About 1/2 C. nonfat or reduced-fat sour cream
Crisp corn tortilla strips
Salt and pepper

In a 4- to 5-quart pan over medium-high heat, combine 1/4 C. broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat. Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices. Cut potatoes into 1/2-inch cubes. Cut beans into 2-inch lengths. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes. Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.

Yield: 6 servings
Calories: 159
Fat: 2.3g
Fiber: 3.3g

Campfire Sausage & Sauerkraut

Campfire Sausage & Sauerkraut

Campfire Sausage and Sauerkraut

 

1 lb. Smoked sausage, cut in 2” chunks

2 cans sauerkraut, drained and rinsed

2 T. brown sugar

2 T. maple syrup

 

Combine all ingredients in 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with a flat lid and place 6 more hot coals on lid. Cook for 60 minutes, adding more hot coals as needed. Serve hot.

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

 

2 tubes refrigerated biscuit dough (or homemade dough)

1 T. Italian seasoning

2 T. butter, melted

¼ C. grated parmesan cheese

 

In a small bowl, mix together parmesan cheese and Italian seasoning. Generously grease a shallow 12” Dutch oven. Arrange biscuits in pan, leaving ¼” space between each if possible. Brush melted butter over the tops of biscuits. Sprinkle tops with parmesan mixture. Arrange 6 hot coals in circle and place Dutch oven on top. Cover with flat lid and top with 6 more hot coals. Bake for 12-15 minutes, until golden brown. Serve warm.

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
¾ C. (3 ¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
¾ C. all-purpose flour
½ C. semolina flour
1 ½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about ¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Campfire Beer Bread

Campfire Beer Bread

Campfire Beer Bread

 

3 C. self-rising flour

½ C. sugar

1- 12 oz. can beer

3 T. melted butter

 

In a large mixing bowl, combine flour and sugar. Add entire can of beer and mix well. Batter will be lumpy. Scrape batter into a well-greased 12” shallow Dutch oven. Pour melted butter over top. Arrange 6 hot coals and place Dutch oven on top. Cover with a flat lid and arrange 6 more hot coals on lid. Bake for 40-50 minutes, until golden brown and toothpick inserted near center comes out clean.

Croque-Madames

Croque-Madames

Croque-Madames5 T. unsalted butter, divided
2 T. all-purpose flour
1-3/4 C. whole milk
2 T. brandy
2 tsp. Worcestershire sauce
1 spring fresh thyme
1/4 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
8 slices brioche, or country-style bread
4 tsp. Dijon mustard
6 ounces Gruyère, or Emmental, grated (1 1/2 C.)
8 ounces ham, sliced, but not too thin
1/2 ounce Parmigiano-Reggiano, finely grated (1/2 C.)
4 large eggs, at room temperature

Melt 2 T. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream, and continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme sprig, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds, turn off the heat, and remove thyme sprig. Set aside, whisking occasionally to prevent a skin from forming. Position a rack 4 inches from the broiler element and heat the broiler on high. Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Sprinkle some Gruyère over the mustard, followed by 2 slices of ham each, and then the remaining Gruyère. Top with the remaining bread. Melt 1 T. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, over medium-low heat, turning once halfway through the cooking, about 6 minutes. Transfer to a rimmed baking sheet. Repeat with another T. of butter and the remaining 2 sandwiches. Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then sprinkle with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes. Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 T. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes. Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

SpicySweet Pickled Ramps

SpicySweet Pickled Ramps

12 oz. ramps with greens (about 3 bunches)
3 C. cider vinegar (5% acidity)
2 tsp. pure kosher salt
1/2 C. sugar
2 tsp. fennel seeds
2 tsp. yellow mustard seeds
1 tsp. whole black peppercorns
1 tsp. hot pepper flakes, or more to taste

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. Wash the ramps well and trim off any damaged leaves. Cut the tops off so that the bulb ends will fit upright in your canning jar with 1/2 inch headspace at the top. Arrange the leafy tops into four stacks. In a saucepan, bring the vinegar, 1 C. water, the salt, sugar, and spices to a boil over high heat, stirring to dissolve the salt and sugar. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Working quickly, pack the ramp bulbs into one of the hot jars. Roll up each stack of leaves and stuff two rolls into each of the other two hot jars. Ladle the hot vinegar mixture into all the jars, leaving 1/2 inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be reprocessed or refrigerated immediately. Label the sealed jars and store.

Quick No-Knead Rolls

Quick No-Knead Rolls

Quick No-Knead Rolls

 

¾ C. hot water

½ C. canned milk

2 packages yeast

2 T. sugar

3 ½ C. flour

1 tsp. salt

 

Dissolve yeast in water and milk. Add sugar, 1 ½ C. flour, and salt; mix until well mixed. Add 2 C. flour, mix well. Let rest 5 minutes. Shape into rolls and let rise until double. Bake at 350º for 15-20 minutes. I use these when I make harvest soup or beef stew. They are easy and good, though they are a heavier roll than ones that raise twice.

Homemade Pizza Crust

Homemade Pizza Crust

Homemade Pizza Crust4 ½ C. Flour
2 tsp. Instant Dry Yeast
2 tsp. Salt
2 T. Sugar
2 T. EVOO
1 ¾ C. Cold Water

In large bowl, food processor, or standing mixer, combine 4 C. flour, yeast, salt and sugar. Add oil and water; stir until mixtures comes together into a dough. Knead 10 minutes, or until elastic, adding more flour as needed to keep it from sticking. Form into 2 large balls; place in 2 lightly oiled bowls. Cover and set aside to rise for 1-2 hours. When doubled in size, punch down and let rest another 20 minutes. Roll dough out on floured surface to form a large flat disk.

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

16 sourdough toast fingers
4 T. (2 oz.) unsalted butter, melted
1 tsp. smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 C. finely grated gruyère cheese (about 1 1/2 oz.)
2 T. finely grated Romano cheese
1 T. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh thyme leaves (optional)
4 large eggs

Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.

Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.

Don’t have adorable chicken or other tiny egg C. and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

 

2 pounds Chicken wings

1/4 C. Dark corn syrup

1/4 C. Soy sauce

1 T. Corn oil

2 tsp. Minced fresh ginger

2 T. Dry sherry

1/4 pound Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions — cut in 2″

1/2 C. Chicken broth

1 T. Cornstarch

2 T. Water

 

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.  Spoon over chicken wings.

Latke Waffles

Latke Waffles

2 large or 4 medium (2 pounds) Russet or baking potato, peeled
1 medium onion, peeled
2 tsp. baking powder
1 1/2 tsp. table or fine sea salt
Freshly ground black pepper
1/2 C. plus 2 T. all-purpose flour
4 large eggs
Nonstick spray, for waffle iron
2 T. fresh chives, finely chopped, for garnish (optional)

Heat oven to 350. Lightly oil a large baking sheet and set aside. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time. Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated. Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter. Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray. Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath. (I found that the bottom colors better than the top, but you’ll even this out in the oven.) Transfer to oiled baking sheet, paler side down, and place in warmed oven. Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready. Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.

Baked Garlicky Shrimp

Baked Garlicky Shrimp

Baked Garlicky Shrimp1 ½ pounds raw shrimp, peeled and de-veined
6 cloves garlic, peeled and minced
3 tablespoons white wine
Kosher salt and freshly-ground black pepper
¼ cup (4 tablespoons) melted butter
½ cup Panko bread crumbs
1-2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh Italian-leaf parsley, chopped

Preheat oven to 425°F. In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with salt and pepper. Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden. Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.