Strawberry Chamomile Paloma

Strawberry Chamomile Paloma

Chamomile Honey Syrup
3/4 water
1/3 C. honey
1-2 chamomile tea bags

For the Drinks
3 oz. fresh grapefruit juice (about half of 1 grapefruit
2-4 tsp. chamomile honey syrup (depending on your taste)
2 oz. tequila (omit to make a virgin version)
4 fresh strawberries, sliced
sparkling water, for topping off
crushed ice

Chamomile Honey Syrup: Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.

For the Drinks: Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter1/2 pound unsalted butter, room temperature
4 cloves garlic, coarsely chopped
1/2 red or green jalapeno, seeds and white membranes removed, chopped coarsely
1/4 C. coarsely chopped parsley (we used basil)
Zest and juice of 1/2 lemon
2 T. chopped chives
Salt and freshly ground black pepper
Live lobsters

In a food processor, combine the butter, garlic, jalapeno, parsley, lemon zest and juice, and chives. Season with salt and pepper and process until well combined. Transfer enough butter for the lobsters to a small container (you will need about 4-6 T. butter for each lobster you are grilling). Place the remaining butter on a sheet of parchment and roll into a log, twisting the ends to seal. Refrigerate for another use. To prepare the lobsters, bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 T. per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters to a large platter. If desired, serve with some of the reserved herbed butter

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

4 T. smooth or chunky natural peanut butter
4 slices whole-wheat sandwich bread
4 T. preserves of choice
Butter (optional)

 

Preheat a waffle iron. Spread 2 T. peanut butter on one slice of bread and 2 T. preserves on another; sandwich the pieces together. Repeat with the remaining bread. Lightly grease the waffle iron with butter, if using, and cook the sandwiches in the iron 3 to 4 minutes, until the bread shows golden waffle marks. Wrap tightly in foil, or store in a thermos, until ready to eat.

Bees Knees

Bees Knees

1/4 C. local honey
2 oz. gin
1/2 oz. fresh squeezed lemon juice
Strip of lemon peel (optional)

Combine 1/4 C. honey and 1/4 C. water in a small sauce pan. Bring to a boil and stir until the honey dissolves. Let cool and then store in the refrigerator. (This recipe makes slightly too much simple syrup. Save the remainder to sweeten other drinks – even your iced coffee.) Measure 3/4 oz. honey simple syrup with gin, lemon juice and ice. Shake vigorously and strain. Garnish with a lemon twist.

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers3 T. vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
½ pound of cleaned shrimp diced in a medium dice
2 T. rice wine vinegar
2 tsp. soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Dipping Sauce

1/4 C. light soy sauce
2 T. rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/2 lemon, zested

Stir all dipping sauce ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 T. of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 C. water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce.

WIW:  Savory Cheese Waffles

WIW:  Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

2 large eggs

2 cups whole milk

8 tablespoons unsalted butter (1 stick), melted

2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner

 

Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.  What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

Asia Tacos with Crisp Braised Pork

Asia Tacos with Crisp Braised Pork

1 1/2 C. beef or chicken stock, or water
1T. low-sodium soy sauce
Juice of 1 lime
2 T. minced ginger & 1 tsp. minced garlic
2 1/2 lb. bone-in country style pork ribs

Preheat the oven the 325F. In a small sauce pan, combine the broth, soy sauce, lime juice, ginger & garlic and bring to a boil over high heat. Season the Pork with salt & pepper, place in the roasting pan and pour the boiling soy mixture over the pork. Turn to coat evenly. Cover with foil and place in the heated oven. Cook until the pork is very tender and easy to shred and pull from the bones, about 2 to 3 hours. Remove from the oven and let cool before shredding into bite-sized pieces. Can be made a day ahead.

Cilantro sauce

1 C. roughly chopped fresh cilantro, including stems
1 hot green chile, stemmed and chopped
juice of 1 lime
1 tsp. sugar
1/2 tsp. sea salt
1/4 C. olive oil

Combine all of the ingredients in the food processor and puree until smooth

To Assemble:

12 fresh corn tortillas
1 pint Vietnamese Pickled Vegetables or Do Chau
1 Asian Pear, thinly sliced

Heat a cast iron skillet or other heavy pan over medium-high heat. Warm the tortillas, 1 or 2 at a time about a minute per side. Reserve to a clean kitchen towel to keep warm. Once the tortillas are all heated, add the pork to the skillet and heat turning frequently until the pieces of pork have caramelized and are crispy, about 5 minutes. Fil the tortillas with pork, top with do chau, pear and cilantro sauce. Serve.

Adobo-Seasoned Chicken and Rice

Adobo-Seasoned Chicken and Rice

Frame 15

Adobo Seasoning
2 T. kosher salt
2 tsp. granulated garlic
1 tsp. ground cumin
2 tsp. granulated onion
1 tsp. paprika
2 tsp. freshly ground black pepper
2 tsp. ground turmeric
1 T. finely chopped fresh oregano leaves

Chicken & Rice
10 chicken thighs (bone-in, skin on)
3 T. olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 Serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 C. long-grain rice
5 1/2 C. low-sodium chicken broth
1 bay leaf
Salt and freshly ground black pepper
1 C. frozen peas (not thawed)
2 C. green olives (Cerignola or Picholine)
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Zest and juice of a lime

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces generously with the adobo seasoning mixture (I used all of it). Preheat the oven to 375 degrees F. Heat 3 T. of oil in a large Dutch oven over medium-high heat. Place the chicken in the oil, skin side down (you’ll need to do this in batches), and saute until the skin is crispy and golden brown, about 5 minutes. Turn the chicken over and cook until the second side is golden brown, another 4 minutes or so. Transfer the chicken to a baking sheet, and roast in the oven until tender and cooked through, about 15 minutes. Remove chicken from oven and cover with foil to keep warm. Pour off all but 2 T. fat from the Dutch oven, and place it over high heat. Add the onions, red bell pepper, and Serrano chile, and cook until soft, about 5 minutes. Add the tomatoes and garlic and cook for another minute. Add the rice to the pan, stir to coat the rice in the mixture, and cook for 1 minute. Add the chicken stock, bay leaf, and salt and pepper, and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10-12 minutes. During the last few minutes, quickly stir in the peas, cover, and continue cooking until rice is tender and liquid is mostly absorbed. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, parsley, oregano, lime zest and lime juice. Add the chicken, stir to combine, and serve.

Pork Chops with Beer & Sauerkraut

Pork Chops with Beer & Sauerkraut

Pork Chops with Beer & Sauerkraut

1 teaspoon paprika

1/2 teaspoon coriander seeds, toasted and ground

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 14 inch thick

3 tablespoons olive oil

2 cups thinly sliced red onions

1 cup sauerkraut

1 cup IPA-style beer

1/3 cup fresh flat-leaf parsley leaves, chopped

 

Put a large skillet over high heat. In a small bowl, combine the paprika, coriander, l teaspoon salt, and black pepper to taste. Season both sides of the pork with this spice mixture. Add the olive oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about l minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally. Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds. Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture and any accumulated juices.

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

2 lb beef stew meat (1-inch pieces)

1 cup chopped onions (2 medium)

1 cup beef broth

1 cup red wine vinegar or cider vinegar

2 dried bay leaves

6 cups uncooked medium egg noodles (12 oz)

¾ cup crushed gingersnap cookies (about 15)

2 tablespoons packed brown sugar

2 tablespoons chopped fresh parsley

 

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.  Cover; cook on Low heat setting 7 to 9 hours.  About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Tropea Onion Jam

Tropea Onion Jam

1 pound (454 g) Tropea or other red onions, cut into small dice
2 C. (400 g) sugar
1 C. (237 g) Sangiovese or other sturdy red wine
1/2 to 3/4 tsp. kosher or fine sea salt
10 whole peppercorns
1 whole clove
1 bay leaf
1-inch piece vanilla bean
1/2 cinnamon stick
2 T. red wine vinegar

4-inch square of cheesecloth and a length of kitchen twine
Instant-read thermometer (optional)
2 sterilized 1/2-pint jars and 1 sterilized 4-oz. jar, and their lids
Basic water-bath canning equipment

Combine the onions, sugar, wine, and salt in a wide, heavy-bottomed saucepan. Use the cheesecloth to make a sachet for the peppercorns, clove, bay leaf, vanilla bean, and cinnamon stick and tie it up with the kitchen twine. Put the sachet in the pot with the other ingredients. Bring the onion mixture to a boil over medium heat, stirring to dissolve the sugar. Cook at a simmer, stirring often, until the jam has thickened and reaches 220 to 225°F and you can drag a path along the bottom of the pot with a silicone spatula, about 20 minutes. Stir in the vinegar and remove from the heat. 3 • Ladle the jam into jars, leaving 1/4 inch headspace. Wipe the rims with a clean, damp cloth, if necessary, and screw the lids on the jars. Process in a boiling-water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Let cool to room temperature before storing in a cool, dark place for up to 1 year. Refrigerate once opened, and use within 6 months. If any jars have failed to seal properly, store them in the refrigerator and enjoy those first.

Bacon-Blueberry Ice Cream

Bacon-Blueberry Ice Cream

Bacon-Blueberry Ice Cream1 C. whole milk
¼ tsp. salt
¾ C. sugar
2 C. heavy cream
5 large egg yolks
1 tsp. pure vanilla extract
¾ pound bacon, cooked crisp, drained and crumbled
2 slices bacon, uncooked
1 pint blueberries, smashed

Set up an ice bath by placing ice and water into a large bowl and setting a smaller bowl on top. Pour the cream into the smaller bowl and set a strainer over the small bowl. Whisk the egg yolks in a large bowl and set near the stove, with a whisk, ladle and rubber spatula handy. Heat the milk, salt, sugar, and the 2 slices of bacon in a saucepan until it starts to simmer. Slowly ladle half of the milk into the eggs, whisking as you go. This will temper the eggs and keep them from scrambling. Pour the egg mixture into the saucepan with the remaining milk and use the rubber spatula to stir, making sure to scrape the bottom and sides of the pan. Continue to cook in this manner until the mixture thickens and you see the first bubbles appear, indicating that it’s starting to boil. (Remember to never stop stirring during this step or you will wind up with scrambled eggs!) Immediately pour the custard through the strainer into the cream and stir to combine. Add the vanilla extract and the smashed blueberries and refrigerate for at least 2 hours, and preferably overnight. Pour the mixture into the canister of an ice cream maker, and freeze according to the manufacturer’s instructions, adding the crumbled bacon halfway through the process.

Sleepy Hollow Cider

Sleepy Hollow Cider

Sleepy Hollow Cider

2 bottles (64 oz. each) apple cider or juice

2 cinnamon sticks (3 in.)

3/4 tsp. whole cloves

1/2 of a whole nutmeg

Pumpkin spice-infused vodka (recipe follows; optional)

 

In a 5- to 6-quart pan, combine apple cider, cinnamon sticks, cloves, and nutmeg. Cook, covered, over medium-high heat until steaming, about 14 minutes. Reduce heat to low to keep hot. Set pan on a tabletop burner or warming tray. Or pour into a thermos or insulated pitcher. Ladle or pour into C. and add vodka to taste (if desired).

 

Pumpkin Spice-infused Vodka: Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.

Radish & Pea Shoot Salad with Creamy Chive Dressing

Radish & Pea Shoot Salad with Creamy Chive Dressing

1 C. radishes, sliced
2 C. pea shoots

Dressing:

1 T. chives, minced
1 clove garlic, minced
2 T. yogurt
1 tsp. lemon juice
3 T. extra virgin olive oil
Pink Himalayan salt & coarse, freshly ground pepper to taste

Toss together the pea shoots and radish slices. Combine the chives and garlic in a medium sized mixing bowl. Add the lemon juice and yogurt. Whisk together. Whisk in the olive oil, quickly, to emulsify. Season with salt and pepper. Toss the shoots and radish slices with the dressing and serve.

Scallion and Cheddar Supper Bread

Scallion and Cheddar Supper Bread

1 1/2 C. biscuit mix
1/2 C. milk
1 large egg
1 C. sharp shredded Cheddar cheese
1/2 C. chopped scallions
1 /4 tsp. freshly ground black pepper
1 T. olive oil

Preheat oven to 400 degrees. Lightly grease an 8-inch round or square cake pan. Combine the biscuit mix, milk and egg in a large mixing bowl. Add cheese, scallions and pepper. Stir until combined. Scrape dough into prepared pan and spread evenly with spatula. Drizzle olive oil over the top. Bake until golden brown, 16-18 minutes. Remove from pan and cool 5 minutes. Slice and serve warm.

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

 

1 3/4 C. all-purpose flour

1 1/4 C. yellow cornmeal

1 T. baking powder

1 tsp. sugar

1 tsp. salt

2 C. milk

3 T. vegetable oil

2 large eggs

Spicy chili, recipe follows

Shredded Cheddar, for garnish

Sour cream, for garnish

Chopped fresh cilantro leaves, for garnish

 

1 lb. lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 tsp. salt

1 T. fresh ground black pepper

2 (15-oz.) cans ranch-style beans

1 (15-oz.) can tomato sauce

1 (15-oz.) can niblet corn, drained

1 (10-oz.) can diced tomatoes and green chiles

 

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy  Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

Bone Marrow Custard With Black Pepper And Parsley

Bone Marrow Custard With Black Pepper And Parsley

Long leg bones from beef steers provide delicious, buttery marrow. Purchase them precut, or ask your butcher or rancher to cut them 1 to 4 inches thick to make scooping out the marrow a little more manageable. While you can remove the marrow from the center of a raw bone, roasting the bones significantly improves the flavor and makes it easier to remove, too. From

5 pounds beef marrow bones, cut about 1 inch thick
5 eggs
2 C. heavy cream
1 tsp. finely ground unrefined sea salt
1 tsp. finely ground black pepper
1 T. minced fresh flat-leaf parsley

Preheat the oven to 425 degrees. Put the bones in a single layer in a roasting pan and roast for 30 minutes. Remove the pan from the oven and let the bones cool until they are comfortable to handle. Decrease the oven temperature to 325 degrees and grease six 4-oz. or four 6-oz. ramekins with a bit of butter. Extract the marrow from the bones with a spoon and drop it into a bowl, discarding the bones. Whisk the eggs and cream into the marrow, then pass the mixture through a fine-mesh sieve set over a bowl to remove any coagulated bits of marrow or lumps of egg. Whisk in the salt, pepper, and parsley. Pour the mixture into the buttered ramekins and place the ramekins in a large baking dish. Fill the dish with enough hot water to reach halfway up the sides of the ramekins. Bake for 45 minutes, or until the sides of the custards are set but the centers remain a touch wobbly. Serve warm.

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins1 C. Sun-Maid Zante Currants or Sun-Maid Natural Raisins
1 C. apple, cored, peeled and chopped
1 egg
1/4 C. oil
3/4 C. milk
1/3 C. sugar
1 C. all-purpose flour
1 C. quick-cooking oats, uncooked
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. allspice
2 T. brown sugar, packed

Combine currants or raisins with apple, egg, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Divide batter equally into 12 greased or lined muffin C.. Sprinkle tops of batter with 1/2 tsp. brown sugar per muffin. Bake at 400 degrees for 20 minutes or until golden. Makes one dozen.

Mussels in Green Sauce (Moules au Vert)

Mussels in Green Sauce (Moules au Vert)

Mussels in Green Sauce (Moules au Vert)

1 C. (250 mL) chopped herbs, such as basil, chervil, sorrel, chives and sage (or a mix)

2 T. (30 mL) capers

½ tsp (2 mL) chopped garlic

3 anchovy fillets

¼ C. (60 mL) olive oil

1 C. (250 mL) white wine

2 lbs (1 kg) mussels

Salt and freshly ground pepper

1 T. (15 mL) lemon juice

Combine herbs, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside. Bring wine to a boil in large pot over high heat. Add mussels, cover, and steam for 2 to 3 minutes or until mussels open. Discard any that do not open. Stir in green sauce, toss everything together, season with salt and pepper to taste, and add a spritz of lemon juice.

Fried Padron Peppers

Fried Padron Peppers

1/4 C. extra-virgin olive oil
1/2 lb. Padron peppers
Coarse sea salt

Warm the olive oil over medium heat in a skillet large enough to hold all of the peppers in a single layer. Add the peppers. Fry over medium heat, turning often, until they are soft and blistered slightly, about 5 minutes. Transfer the peppers to a bowl. Discard the olive oil. Toss the peppers with salt and serve immediately.

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon10 Fingerling Potatoes, cut into 1/8” rounds
1 T. EVOO
Salt & Pepper
2 T. Chives, chopped
1 T. Horseradish
½ C. Sour Cream
1 T. Lemon Juice
2 slices Smoked Salmon, cut into 1” pieces

Preheat oven to 350. Toss potatoes in evoo and season generously with salt and pepper. Roast 20-30 minutes, flipping once, until very crispy; remove from oven and allow to cool. Combine chives, horseradish, sour cream and lemon juice. Spoon a small amount on each potato chip and top with a small piece of smoked salmon.

Grapefruit Tequila Slammer

Grapefruit Tequila Slammer

Grapefruit Tequila Slammer

 

4 oz. fresh grapefruit juice

2 oz. silver tequila

2 oz. 7-up

Grapefruit segments, garnish

 

Add first 3 ingredients to glass with ice. Cover top of glass with your hand and give it a good slam against your countertop (or wooden cutting board) to get it to mix and fizz up. Garnish with grapefruit.

Cuban Pork with Pineapple

Cuban Pork with Pineapple

Notes: While the pork, pineapple, and onion marinate, cook rice and heat canned black beans to serve alongside. (Or, for more intense flavor, marinate the pork the night before.) Serve with coleslaw dressed with a white wine vinaigrette spiked with cumin seeds, chopped fresh cilantro, and minced garlic.

1/3 C. pineapple juice
1/4 C. soy sauce
1 T. firmly packed brown sugar
1 T. vegetable oil
1 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. hot chile flakes
1/2 tsp. dry mustard
4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)
12 oz. peeled and cored pineapple
1 red onion (8 oz.)
2 T. chopped fresh mint leaves
Lime wedges

In a 1-C. glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 C. juice mixture. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day. Meanwhile, cut pineapple into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends. Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once. Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total. Transfer chops to plates. Garnish with grilled pineapple and onion. Sprinkle with mint; offer lime wedges to squeeze over pork.

Fig and Fontina Flatbread with Rosemary

Fig and Fontina Flatbread with Rosemary

The recipe below makes two large cookie sheet size breads with a slightly puffy crust. If you like your crusts thin, as we do, you can split the dough into thirds and roll it out thinner, making three smaller breads from the same batch of dough. You’ll need to watch it more closely as the ends will cook quickly.

Fig and Fontina Flatbread with Rosemary1 package active dry yeast
1/4 C. hot water (100 degrees – very hot tap water will do)
A pinch of sugar
3 C. all-purpose flour (I used King Arthur’s bread flour); more as needed
2 T. olive oil, plus a little more
2 tsp. coarse kosher or sea salt
3/4 C. water

1 C. shredded Fontina cheese
1 C. shredded Parmesan cheese
1/2 lb. black mission figs
Fresh rosemary (optional)
Salt and pepper

Pour 1/4 C. hot water into a small bowl. Sprinkle the yeast on top along with a pinch of sugar. Give a quick stir and let sit till bubbles rise. Combine flour, salt, olive oil and activated yeast in a food processor. Begin processing and add 3/4 C. water through feed tube. Process, adding a little more water if necessary, until mixture forms a slightly sticky ball. Turn dough onto a floured work surface, and knead to form a smooth, round ball. Put dough ball in a bowl, and cover with a clean damp towel. Let rise until dough doubles in size, 1-2 hours. Just before the dough is done rising, preheat your oven to 400 degrees Fahrenheit. Slice the figs by cutting them in half lengthwise (de-stem the ends with the knife if needed), then trimming the backsides flat, so you end up with nice thick slices with skins just around the edges. Divide dough in half and roll it onto lightly oil-greased baking sheets. Rub a little olive oil over the doughs, and divide cheese and figs among them. Sprinkle generously with fresh rosemary, salt and freshly ground pepper. Bake in the oven on the top shelf for 8-10 minutes, until golden. Cut into squares using a pizza cutter and serve.

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

4 slices rustic bread, toasted

1 clove garlic, peeled

1 T. extra-virgin olive oil, plus more for brushing

4 large eggs

Coarse salt and freshly ground pepper

4 small tomatoes, such as cocktail or Campari, halved

 

Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

Hot-and-Sour Beef and Rice Noodle Salad

Hot-and-Sour Beef and Rice Noodle Salad

1 beef flank steak (about 1 lb.)
8 oz. dried thin rice noodles (see “Four Types of Noodles,” below)
1/2 C. lime juice
1/4 C. Asian fish sauce (nuoc mam or nam pla) or soy sauce
1/4 C. sugar (2 T. if using soy sauce)
1 T. minced garlic
3 to 4 tsp. minced fresh serrano chiles
2 quarts salad greens (5 oz.), rinsed and crisped
1 C. cherry tomatoes (8 oz.), rinsed, stemmed, and halved
1/2 C. thinly slivered red onion, rinsed
1/3 C. fresh mint leaves, rinsed
1/3 C. fresh cilantro leaves, rinsed

Rinse steak and pat dry. Lay on a grill 4 to 6 inches above a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steak, turning once, until browned on the outside but still pink in center of thickest part (cut to test), 9 to 12 minutes total. Transfer to a board and let rest at least 5 minutes. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil; add noodles and stir occasionally until barely tender to bite, 3 to 4 minutes. Drain, rinse with cold water until cool, and drain again thoroughly. In a small bowl, mix 1/2 C. (1/4 C. if substituting soy sauce for fish sauce) water, lime juice, fish sauce, sugar, and garlic. Add chiles to taste. Thinly slice meat across the grain at a 45° angle, then cut the slices into 3- to 4-inch lengths. On each of four dinner plates, layer equal portions of salad greens, noodles, tomatoes, onion, mint, and cilantro. Top salads with slices of beef. Spoon half the dressing over salads; serve remaining to add to taste.

Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.

Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.

Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.

Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.

Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.

Mexican Hot Chocolate Sables

Mexican Hot Chocolate Sables

2 3/4 C. all-purpose flour
1/3 C. unsweetened cocoa powder (I used Scharffen Berger natural unsweetened)
1 T. espresso powder
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 C. granulated sugar
1 tsp. salt
1 tsp. vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
4 ounces bittersweet chocolate, finely chopped

Cookie Coating
1/4 C. granulated sugar
1 T. ground cinnamon
1/4 – 1/2 tsp. chili powder, to taste

Sift the flour, cocoa powder and espresso powder together in a medium bowl. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugar, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients in three additions. Mix only until the dry ingredients are incorporated. Mix in the chopped chocolate. Work the dough as little as possible for the best texture. Turn the dough out onto a smooth work surface and divide in half. Working with one half at a time, shape the dough into a log that is about 2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 3 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.) Mix together the sugar, cinnamon and chili powder coating and set aside. Center a rack in the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Working with a sharp, thin-bladed knife, slice the dough into 1/2-inch thick rounds. Gently submerge each dough round in the mixture of sugar, cinnamon and chili powder, turning over a few times until fully coated. Place cookies on prepared baking sheets, leaving an inch of space between them. Bake only one sheet at a time. Keep the second baking sheet of cookies in the refrigerator until ready to bake. Bake cookies for about 15 minutes, until slightly firm to the touch. Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, for about 5 minutes. Note: If the cookies spread a bit, and the edges look ragged, use the appropriate sized round cookie cutter to cut away the edges and even them out while still warm. Gently transfer the cookies to a cooling rack and allow to cool completely. Repeat with the second sheet of cookies. Baked cookies will stay fresh in an airtight container for 2-3 days.

Dinodilla

Dinodilla

For this one we just cut one spinach tortilla into this Dinosaur shapes & used that piece as a guide to cut out the other tortilla. We put shredded cheese, black beans, & brown rice inside & grilled it. I put a little bit of sour cream in a baggie to decorate & used 2 black beans for the pupil & mouth. We broke off the tips from guacamole chips for the spikes.

Glazed Bacon Rollups

Glazed Bacon Rollups

Glazed Bacon ROllups1/4 cup concord grape jelly
3/4 cup packed brown sugar
2 tablespoons Dijon mustard
12 slices packaged precooked bacon
1 can Pillsburyâ„¢ refrigerated original breadsticks
2 tablespoons thinly sliced green onion tops (3 medium)

Heat oven to 375°F. Lightly spray 12 regular-size muffin cups and top of pan with No-Stick Cooking Spray. In 2-cup microwavable measuring cup, stir jelly, brown sugar and mustard until well blended. Microwave on High 1 minute. Stir until smooth. Microwave 15 seconds longer or until syrupy. Pour into shallow microwavable dish. Unroll dough; carefully separate into breadsticks. Press breadsticks to length of bacon slices. For each rollup, dip 1 bacon slice in syrup mixture, turning to coat both sides; shake off excess. Place on breadstick. Starting at one short end, roll up; place in muffin cup, flat side up. Repeat with remaining breadsticks and bacon slices. If syrup mixture thickens, microwave on High 10 seconds; stir. Bake 10 to 13 minutes or until rollups are puffed and light golden brown. Invert muffin pan onto heatproof platter, allowing syrup to drip down sides of rollups. Sprinkle with sliced green onions. Serve warm.

WIW: Stuffles

WIW: Stuffles

WIW: Stuffles

1 T. extra-virgin olive oil

½ C. chopped onion

½ C. chopped celery

¾ tsp. salt

½ tsp. freshly ground black pepper

½ tsp. poultry seasoning

¼ tsp. dried sage

6 C. dry bread cubes (about ½-inch square)

½ C. unsalted butter, melted

1 C. low-sodium chicken broth

Nonstick cooking spray

Note: Many kinds of bread will work here, including sandwich bread and baguette—alone or in combination. Cut any slightly stale pieces or ends into cubes and stash them in a zip-top bag in the freezer until you accumulate enough for this recipe. Thaw at room temperature for an hour before using.

 

Place the olive oil in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and the celery is beginning to soften, about 5 minutes. Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through. Remove the pan from the heat. Place the bread cubes in a large bowl. In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread. Add the vegetable mixture and stir. Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice. Coat both sides of the waffle iron grid with nonstick spray. Measure about 1/2 C. of the stuffing mix and place it on one section of the waffle iron. (This measure is approximate. Use enough of the mixture to slightly overstuff each section of the waffle iron. Waffle irons with deeper grooves may need a bit more stuffing.) Close the lid and press down to compress the stuffing. After 4 minutes, open the lid to check on the stuffle. It should be golden brown and cohesive. Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out. (If you’re worried about the stuffle holding together, it may be easier to use two spatulas – one for the top and one for the bottom.) ‚Repeat Steps 6 through 8 for the remaining stuffing mixture. Keep completed stuffles warm in the oven.

Peachy Piggy

Peachy Piggy

1 Peach
Raisins

Start out by washing your peach & then cutting it in half using a knife. Cut a little bit more from one half. This will be the head & you will use the cut off slice to make the ears, nose, & feet. Cut raisins in half to make the nostrils, mouth, eyes, & tail. Place raisins on the bottom of your plate to look like mud.

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread1 loaf french bread
1/2 C. butter
1 C. shredded jack cheese
1 C. shredded asiago cheese
1 C. mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Parmesan-Stuffed Chicken and Melted Strawberries

Parmesan-Stuffed Chicken and Melted Strawberries

Parmesan-Stuffed Chicken and Melted Strawberries

 

3 C. fresh strawberries (halve or quarter if large berries)

2 T. white balsamic vinegar or white wine vinegar

1/4 C. strawberry jam

Sea salt or salt and black pepper

6 boneless, skinless chicken breast halves (about 3 lb.)

3 ounces Parmesan or white cheddar cheese

6 large fresh basil leaves

1 T. olive oil

2 cloves garlic, minced

Snipped fresh basil

 

Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil.

 

Yield: 6 servings

Calories: 229

Fat: 6g

Fiber: 2g

Bacon & Cheddar Grits Casserole

Bacon & Cheddar Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

8 C. milk, divided
1 tsp. salt
2 C. uncooked stone-ground white grits
1 C. unsalted butter
4 large eggs, lightly beaten
2 tsp. dried dill weed, thyme, or sage or a combination of the three (or 2 tsp. chopped fresh herbs)
2 C. (8 oz.) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Combine 6 C. milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 C. milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 C. cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 C. cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps1/2 C. water
1/2 C. brown sugar, packed
1/3 C. sugar
1/4 C. cider vinegar
2 C. fresh or frozen cranberries
3/4 C. Sun-Maid Natural Raisins
1/2 C. onion, chopped
1 T. fresh ginger, grated
1/2 tsp. red pepper flakes
6 T. cream cheese, softened
1-1/2 C. shredded sharp
Cheddar cheese
curry powder to taste
6 8-inch flour tortillas
1-1/4 lbs. sliced deli turkey
6 T. chopped walnuts
1/2 C. fresh cilantro, chopped

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. Cool, then cover and refrigerate until chilled. Combine cream cheese, Cheddar cheese and curry powder. Spread about 3 T. cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 T. cranberry-raisin mixture, one T. walnuts and one heaping tsp. cilantro. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes. Makes 6 servings.

A Gallon of Granola

A Gallon of Granola

A Gallon of Granola

 

8 cups old-fashioned oats

2 cups coarsely chopped nuts (cashews, pecans, or almonds)

2 cups raw (untoasted) sunflower seeds

1 cup sesame seeds

1 cup shredded unsweetened coconut (available in health food stores)

1 teaspoon salt

3/4 cup maple syrup

3/4 cup light-tasting vegetable oil, such as sunflower oil

2 cups chopped dried fruit (raisins, currants, and dates are good)

 

Preheat oven to 35O°F. In a large mixing bowl, toss together the oats, nuts, sunflower seeds, sesame seeds, coconut, and salt. Warm the maple syrup and oil in a saucepan. Pour over the dry ingredients. Stir with a wooden spoon, then roll up your sleeves and work the mixture with your hands until everything is damp. Spread on baking sheets—no more than about V2 inch thick—and roast for 30 to 40 minutes, stirring occasionally, until golden. When the granola has cooled, stir in the dried fruit. Store in jars or plastic bags.  Yield: 1 gallon  VARIATION: Instead of all oats, use other grain flakes: bran or untoasted wheat germ can replace some of the seeds.

Pantry-Friendly Alfredo Sauce Mix

Pantry-Friendly Alfredo Sauce Mix

1 C. instant nonfat dry milk powder
1⁄4 C. cornstarch
1⁄8 C. dried onion flakes
1 tsp. garlic powder
1⁄2 tsp. salt
1⁄2 tsp. white pepper
2 C. parmesan cheese

2 T. dried Italian Herbs, optional

Combine all ingredients well and store in lidded container. To make sauce, per serving, combine ¼ C. mix with 2 tsp. butter or 2 tsp. sour cream and 1⁄4 C. milk. (I want to test this mix with butter powder, sour cream powder and reconstituted milk to see if I can make this LTS).

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

2 C./255 g unbleached all-purpose flour
1 C./115 g grated Parmesan cheese (firmly packed)
1/2 C./120 ml lemon-infused olive oil, or extra-virgin olive oil
1 tsp. finely grated organic lemon zest
1 garlic clove, finely chopped
1 tsp. fine sea salt
1 tsp. chopped anchovies (about 6 small fillets) or 1 tsp. anchovy paste (optional)
1/4 C./60 ml water
1/2 tsp. freshly ground black pepper

In a food processor or large bowl, pulse or mix the flour, cheese, olive oil, lemon zest, garlic, and salt until well combined and crumbly. Add the anchovies (if using) and water. Pulse or stir until the mixture becomes crumbly and begins to stick together, 15 pulses (do not overmix), stopping once to scrape the sides of the bowl.

Turn half of the dough out onto a 16-in-/40.5-cm-long piece of plastic wrap and squeeze and gently knead the dough to form it into an 8- to 9-in-/20- to 23-cm-long log that is about 1 1/4in/3.5 cm in diameter. Roll up the log in the plastic wrap and roll on the work surface under your palms to make a uniform cylinder. Repeat with the other half of the dough and another piece of plastic wrap. Chill the logs in the refrigerator until firm, at least 2 hours and up to 3 days.

Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with a silicone baking mat or parchment paper. Unwrap the logs and use a sharp, thin-bladed knife to cut the logs crosswise into 1/8-in-/3-mmthick slices using a gentle sawing motion. If any crumbly bits break off while slicing, press them into the cracker and shape with your fingers into a round. Arrange the slices 1 in/2.5 cm apart on the baking sheets and sprinkle them with the pepper. If any of the crackers were sliced too thickly, use your fingers to press them out until they are of the same thickness as the others.

Bake until the crackers are golden brown around the edges, 15 to 20 minutes. Rotate the pans once from top to bottom and from back to front while baking. Transfer the crackers to a cooling rack. Once cool, store the crackers in an airtight container at room temperature for up to 4 days.
Warm Olive Tapenade with Preserved Lemon

1 C./160 g pitted Castelvetrano green olives
1/2 C./80 g pitted kalamata black olives
2 tsp. extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp. chopped fresh thyme
1 tsp. finely chopped preserved lemon

In a food processor, pulse all the olives until they form a chunky paste the consistency of granola, or mound them on a cutting board and chop with a sharp chef’s knife.

In a small sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, and thyme and sauté until the shallot is tender and the garlic is fragrant but not browned, 1 minute. Add the chopped olives and preserved lemon and cook, stirring frequently, until the olives are hot to the touch, 3 minutes. Transfer the tapenade to a serving bowl and serve immediately. (Once cool, the tapenade can be stored in the refrigerator in an airtight container for up to 2 weeks. Rewarm in a small saucepan or in the microwave before serving.)

Chef Meg’s Blueberry Flax Seed Muffins

Chef Meg’s Blueberry Flax Seed Muffins

Chef Meg's Blueberry Flax Seed Muffins1 T. flax seeds
1 C. blueberries
1 C. quick oats
1 C. lowfat buttermilk
1 C. whole wheat flour
1/4 C. unsweetened applesauce
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 tsp. salt
1 whole egg
3/4 C. brown sugar

Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that’s what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin C. 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.