Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

1.5 lb fillet of Salmon

1 C. Carrots peeled and sliced (1/4″ thick slices) (approx 6 medium sized carrots)

4 ounces French green beans

1 C. brussels sprouts halved

1 T. olive oil

Salt and pepper to taste

 

1 T. cornstarch

1 T. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. cider vinegar

1 clove garlic minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

 

Green onion

Sesame seeds toasted

 

Preheat oven to 400 degrees. Put all the teriyaki sauce ingredients in a heavy bottom saucepan and bring to a simmer over medium heat.  Cook 4-5 minutes, letting the sauce reduce. Remove from heat and set aside. Line a baking sheet with parchment paper (optional). Arrange veggies and salmon on a tray, in one even layer. Drizzle the olive oil over the veggies, and season with salt and pepper. Use half the teriyaki sauce and pour over the salmon fillets. Bake for 18 minutes. Remove from oven. Garnish with green onion, and toasted sesame seeds and serve with the additional teriyaki sauce. Divide into 4 meal prep containers or eat immediately Enjoy!

Pumpkin Pie Cheesecake Squares

Pumpkin Pie Cheesecake Squares

Pumpkin Pie Cheesecake Squares

 

1 1/2 C. vanilla wafer crumbs

scant 1/2 C. packed brown sugar

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 tsp. ground cloves

pinch salt

6 T. unsalted butter, melted

 

1 1/4 C. mashed pumpkin

1/2 C. granulated sugar

3/4 tsp. cinnamon

1/4 tsp. fresh grated nutmeg

1/4 tsp. ground ginger

1/4 tsp. salt

1/4 C. heavy cream

16 oz. cream cheese, softened

4 large eggs

3/4 tsp. vanilla

 

Preheat oven to 350 degrees. In a medium bowl, whisk together wafer crumbs, sugar, ginger, cinnamon, cloves and salt until combined. Add butter and stir until moistened. Scoop crumbs into an 8″ square metal cake pan – firmly press crumbs down to form an even layer over the bottom and up the sides of the pan. Place into the oven and bake until lightly golden, about 10 minutes. Remove from the oven and set aside to cool. In a medium saucepan, add mashed pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt – place over medium heat and cook, stirring, until the sugar and spices have thoroughly warmed through, about 3 to 5 minutes. Remove from the heat and stir in cream – scoop into a small bowl and set aside until the mixture has cooled to room temperature. In a large mixing bowl, beat cream cheese until smooth. Mix in eggs, one at a time, beating just until combined after each. Mix in vanilla. Scoop one-quarter into the pumpkin mixture and stir to combine. Pour back into the bowl with the cream cheese and mix just until combined. Scoop batter into the crust, smoothing the top. Place into the oven and bake until the edges are set and browned, but the center is still a bit wobbly, about 35 to 45 minutes. Remove from the oven and place pan on a wire rack to cool completely. Cover and place into the refrigerator to chill until firm, at least 2 hours, before cutting into squares.

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash

1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed

2 T. olive oil

6 cloves garlic minced

1 T. dried Italian seasoning

Salt + Pepper to taste

1/2 C. toasted pine nuts

Fresh chopped parsley and rosemary to garnish, optional

 

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.

Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

1 1/2 lbs boneless skinless chicken breasts cut into 1 inch cubes

1/3 C. corn starch

1/8 tsp. each: salt & pepper

 

4 bell peppers cut into 1 inch pieces (use a variety of colors, red, green, yellow, and orange)

20- ounces pineapple chunks drained

1/2 C. red onion cut into 1 inch pieces

1 C. sugar snap peas

chopped green onions for garnish

 

½ C. ketchup

2 T. apple cider vinegar

¼ C. brown sugar

¼ C. pineapple juice

2 T. soy sauce

1 tsp. minced garlic

1 ½ tsp. fresh ginger minced, or ¼ tsp. ground ginger

1/4 tsp. crushed red pepper flakes

 

Preheat oven to 400 degrees F. Cut chicken into 1-inch pieces and season with salt and pepper to taste. Add chicken to a large zip lock bag along with 1/3 C. corn starch, seal and shake to coat. Place diced chicken, on a cooking sheet, and spray with an olive oil cooking spray. Bake for 15 minutes, then flip. Meanwhile, combine all sauce ingredients and whisk to combine. Add peppers, pineapple, and onions to the baking sheet. Pour sauce over the top and stir to combine. Place in oven on middle rack and bake for 30 minutes Add sugar snap peas and stir to combine. Let sit for 5 minutes, to let sauce set up, and snap peas to become tender. Optional: Broil for 3-5 minutes to crisp up veggies and caramelize sauce. Garnish with green onions. Serve over white rice and enjoy!

Ginger Miso Zoodle Bowl

Ginger Miso Zoodle Bowl

Ginger Miso Zoodle Bowl

1/2 tsp. olive oil

1 tsp. minced garlic

1 zucchini

1 box Ginger Miso Broth

1 C. sliced mushrooms

Salt and pepper to taste

 

In a soup pot, heat olive oil. Add minced garlic, and sauté for 1 minute. Add ginger miso broth. Spiralize the zucchini. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms. Bring to a boil, then turn down and let simmer 5 minutes. Season with salt and pepper to your personal taste. Serve and Enjoy

DIY Worcestershire Sauce

DIY Worcestershire Sauce

DIY Worcestershire Sauce

Makes 3 – 4 cups

 

3 T. olive oil

2 large onions, chopped

2 serrano chiles, chopped with seeds (I added 2 jalapenos, as well)

2 T. minced garlic

1 teaspoon freshly ground black pepper

Two 2-ounce cans anchovies, drained (I usually add the oil)

1/4 teaspoon ground cloves

1 T. kosher salt

1 lemon, peel and white pith removed and discarded (I zest it first and freeze the zest)

2 C. honey (original recipe calls for dark corn syrup)

1 C. molasses

1 quart distilled white vinegar

1/4 pound fresh horseradish, peeled and grated

 

In a large, heavy sauce pan, combine the oil, onions and chiles and stir over high heat until soft, about 3 minutes. Add the garlic, pepper, anchovies, cloves, salt, lemon, honey, molasses, vinegar, horseradish and 2 C. of water and bring it all to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce reduces and thickens and barely coats a wooden spoon, about 6 hours. Your kitchen will smell heavenly! Strain the sauce through a fine-mesh sieve set over a bowl. Press gently to release all the liquid. Discard the solids and let the sauce cool to room temperature. Store in a bottle or jar in the fridge. It keeps indefinitely, but you’ll be gobbling it up!

Traditional Stuffing

Traditional Stuffing

Traditional Stuffing

 

1 pound Italian loaf (or French loaf), cut into 1 inch cubes

1/2 C. (1 stick) butter

1 C. onion, diced

1 C. celery, diced

2 T. sage, chopped

2 T. parsley, chopped

1 T. rosemary, chopped

1 T. thyme, chopped

salt and pepper to taste

2 eggs, lightly beaten

2 C. chicken broth

 

Spread the bread cubes in a single layer on a baking sheet and bake in a preheated 200F/90C until dried out, about 20 minutes. Meanwhile, melt the butter in a large pan over medium heat, add the onions and celery and cook until tender, about 10 minutes. Add the sage and cook until fragrant, about a minute, before removing from heat. Mix the parsley, rosemary and thyme into the cooked veggies and season with salt and pepper to taste. Mix the egg into the broth before mixing into the veggies and gently tossing with the bread cubes. Place the mixture into a greased baking dish and bake in a preheated 350F/180C oven until lightly golden brown on top, about 40 minutes. Tip: Bake the bread to dry it out a day ahead and leave it out overnight.

 

Option: Add 1 T. garlic to the pan along with the sage.

Option: Replace the fresh herbs with dried herbs using 1 tsp. dried herb in place of 1 T. of fresh.

Option: Replace the fresh herbs with 2 T. dried poultry seasoning.

Option: Add a diced apple to the pan along with the onions and celery!

Option: Add a diced pear to the pan along with the onions and celery!

Option: Add 1 C. diced fennel to the pan along with the onions and celery!

Option: Add 8 ounces diced mushrooms to the pan along with the onions and celery!

Option: Add cooked wild rice!

Option: Add 4 ounces cooked and crumbled Italian sausage!

Option: Add 4 ounces cooked diced chorizo!

Option: Add 4 ounces cooked diced andouille!

Option: Add 4 ounces cooked and crumbled bacon or pancetta!

Option: Add chopped chestnuts!

Option: Add chopped walnuts!

Option: Add raisins!

Option: Add dried cranberries!

Grapefruit Salad with Yogurt and Blackberries

Grapefruit Salad with Yogurt and Blackberries

Grapefruit Salad with Yogurt and Blackberries

Red Grapefruits

Fresh Blackberries

Mint

Sea Salt

Vanilla Yogurt

 

Combine grapefruit sections and blackberries. Transfer to serving dish. Top with mint leaves, sea salt and Greek yogurt. Stir and Serve.

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

1 T. maple syrup

2 Eggo waffles

2 slices of bacon

1 egg

2 cheese slices

 

Pour Maple Syrup into nonstick skillet.  Sauté waffles on each side until crispy, about 3-5 minutes.  After one waffle side is crispy, and you flip for the other side to cook, add a slice of cheese on the waffle to melt.  Repeat with second waffle.  Once bottom side is also crispy, remove to plate.  In same pan, add bacon and add a little syrup over the bacon. Cook until crispy; remove and set aside.  Cook the egg in the same pan, using the bacon fat to cook it over easy. Place a lid or plate to cover the pan for 1-2 minutes at medium heat in order to cook the egg over easy. Once the egg whites have set, remove it from the pan.  Place 1 Eggo waffle, cheese side up, on a plate and top with over easy egg. Top with crispy bacon slices and cover with 2nd Eggo Waffle, cheese side down.

Bacon Quiche Tarts

Bacon Quiche Tarts

Bacon Quiche Tarts

6 ounces cream cheese, softened

5 tsp. 2% milk

2 large eggs

1/2 C. shredded Colby cheese

2 T. chopped green pepper

1 T. finely chopped onion

1 tube (8 ounces) refrigerated crescent rolls

5 bacon strips, cooked and crumbled

Thinly sliced green onions, optional

 

In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

 

Yield: 8 Nutrition Facts 1 tart: 258 calories, 19g fat (9g saturated fat), 87mg cholesterol, 409mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 8g protein.

Ramen with Ham, Egg and Spinach

Ramen with Ham, Egg and Spinach

Ramen with Ham, Egg and Spinach

1 package ramen noodles

2 C. chicken or vegetable stock

1 hard-boiled egg, shelled and sliced in half

2 slices deli ham, cut into 1/2-inch-thick slices

Handful of fresh spinach leaves

Optional: sliced green onions

 

Pour the chicken stock into a medium saucepan and bring to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Place the spinach in the bottom of a large bowl. Pour the ramen noodles and chicken stock over the spinach and stir. Top with the egg and ham (and green onions, if using).

Ramen Salad with Cabbage & Carrots

Ramen Salad with Cabbage & Carrots

Ramen Salad with Cabbage & Carrots

This dish is just as delicious the next day, served cold. Don’t throw away your leftovers!

 

1 package ramen noodles

2 C. water

2 tsp. sesame soy dressing

1/2 C. shredded cabbage

1/4 C. shredded carrots

 

Bring the water to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Drain the noodles in a colander and set them aside. Return the pot to medium heat. Add the sesame soy dressing to the pot and then add the cabbage and carrots. Cook until the vegetables have softened slightly (about 3 minutes). Add the noodles back to the pot and toss to combine.

Everyday Bread Dough

Everyday Bread Dough

Everyday Bread Dough

1 C. warm whole milk

1 packet instant dry yeast

1 tsp. honey

2 large eggs, beaten

4 tsp. salted butter, melted

3 1/2 to 4 C. all-purpose flour

1/2 teaspoon kosher salt

 

In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, 31/2 C. of flour, and the salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add the remaining V2 C. of flour. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. 3. At this point, the dough can be used as directed within any recipe of your choice.

Ginger-Lemon Bars

Ginger-Lemon Bars

Ginger-Lemon Bars

2 1/2 C. all-purpose flour

3/4 C. granulated sugar

2 T. ground ginger

2 tsp. baking powder

1/2 tsp. salt

16 T. (2 sticks or 1 cup) unsalted butter

1 large egg

1/4 C. finely chopped crystallized ginger

2 T. honey

2 tsp. freshly grated lemon zest

 

2 C. confectioners’ sugar

3 T. fresh lemon juice

water, if needed to thin

 

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, sugar, ginger, baking powder and salt. In a small saucepan, add butter and place over medium heat – cook just until melted. Immediately pour into the dry ingredients, mixing until the dough is combined. Mix in the egg, crystallized ginger, honey and zest, beating vigorously to make a smooth dough. Scoop the dough into a 9″ x 13″ baking pan coated with nonstick spray, pressing it over the bottom to form an even layer. Place pan into the oven and bake until the top is firm to the touch and lightly golden, about 20 to 25 minutes. Meanwhile, as the bars bake, place confectioners’ sugar and lemon juice in a medium bowl, stirring until smooth. If the glaze seems too thick to spread, stir in 1/2 tsp. water at a time, until it becomes a spreadable consistency. When the bars are done, remove the pan from the oven and place a cutting board directly on top of the pan – carefully invert the hot bars onto the board. Lift the pan away and immediately pour glaze over the bars, spreading it evenly on top. Cut into 2″ bars to serve.

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

 

In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more.  Remove skillet from heat and serve. Sprinkled with red pepper flakes.

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

3 tsp. salted butter, thinly sliced, plus more for greasing

6 croissants, roughly torn into thirds

8 large eggs

3 C. whole milk

1 tsp. Dijon mustard

1 tsp. chopped fresh sage

¼ teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

12 ounces frozen spinach, thawed and squeezed dry

1 ½ C. shredded Gouda cheese

1 ½ C. shredded Gruyère cheese 3 ounces thinly sliced prosciutto, torn

 

Preheat the oven to 350°F. Grease a 9— 13-inch baking dish. Arrange the croissants in the bottom of the baking dish and cover with the sliced butter. Bake until lightly toasted, 5 to 8 minutes. Remove and let cool in the pan until no longer hot to the touch, about 10 minutes. In a medium bowl, whisk together the eggs, milk, mustard, sage, nutmeg, and a pinch each of salt and pepper. Stir in the spinach and ¾ C. of each cheese. Carefully pour the mixture over the toasted croissants, distributing it evenly. Top with the remaining cheese and add the prosciutto to finish. Cover and refrigerate for at least 30 minutes or overnight. When ready to bake, remove the strata from the fridge and preheat the oven to 350°F.  Bake until the center of the strata is set, about 45 minutes. If the croissants begin to brown before the strata is finished cooking, cover with foil and continue baking. Remove the strata from the oven and let cool for 5 minutes before serving.

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

4 slices good bread

1 C. red grapes

4-5 sprigs fresh thyme

1/4 C. ricotta

Honey, optional

Olive oil to drizzle

 

Preheat your oven to 400 ÌŠF. Cut your grapes in half and set aside. Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tsp. ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden. Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey. TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast – just add a few minutes to the cooking time!

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

2 tsp. extra-virgin olive oil, plus more for serving

4 slices thick-cut sourdough bread

4 garlic cloves, 2 halved, 2 smashed

3 ounces thinly sliced prosciutto, torn

2 tsp. fresh thyme leaves

1 tsp. chopped fresh oregano

1 C. dry white wine, such as pinot grigio or Sauvignon Blanc

Kosher salt and freshly ground pepper

2 pounds Manila clams (see Note)

Crushed red pepper flakes, for serving

Fresh basil leaves, for serving

 

In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the bread and cook until golden and toasted, 1 to 2 minutes per side. Remove the bread from the skillet and rub each piece with the cut side of one of the halved garlic cloves. Using the same skillet, cook the prosciutto over medium heat, without moving it, until crisp, 2 to 3 minutes per side. Remove the prosciutto and set aside. Add the smashed garlic, thyme, and oregano and cook until fragrant, about 1 minute. Pour in the wine, season with salt and pepper, and bring to a simmer over high heat. Add the clams and cook until the clams open and the sauce reduces by one-third, 8 to 10 minutes. Discard any clams that do not open after 10 minutes. To serve, divide the toast between two plates and spoon the clams and wine sauce over the top. Crumble the prosciutto over the clams. Top with red pepper flakes and fresh basil. Store any leftover sauce refrigerated in an airtight container for 1 to 2 days. Note: Try to find Manila clams, which are smaller and better suited for this recipe. If you’re using littleneck clams, you might need to cook them about 5 minutes longer than indicated to get them to open up.

Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast

Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast

Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast

1 lb. Cockles or Clams

1 lb. Shrimp (deveined)

2 tsp. Fresh Parsley (chopped)

2 tsp. Fresh Basil (chopped)

2 tsp. Fresh Oregano (chopped)

2 whole Plum Tomatoes (deseeded and small dice)

4 cloves Garlic (3 cloves minced and 1 left whole)

1 whole Shallot (thinly sliced)

1/2 tsp. Crushed Red Pepper Flakes

1 tsp. Kosher Salt

1/2 C. White Wine

2 tsp. Unsalted Butter (each tsp. diced into 6 pieces-12pieces total)

As Needed Extra Virgin Olive Oil

4 slices French Baguette

2 wedges Lemon

 

Soak the clams in water for 20 minutes to wash out the sand. After the clams have soaked lift them out of the water into a bowl and set aside. Combine the chopped parsley, basil, and oregano in a small bowl and set aside. In a larger bowl, combine the diced tomatoes, 3 minced garlic cloves, sliced shallots, and half of the herb mix. Reserve the rest of the herb mix for garnishing. Stir until everything is evenly distributed and set aside. Rip 4 two-feet long sheets of aluminum foil. Lay one sheet of foil horizontally and another on top of that sheet vertically so that the two sheets are perpendicular to each other and form a plus sign. Repeat with the other 2 sheets of foil. Pull up the edges of the foil pouches so that they form a bowl shape. Preheat your grill on high heat. Divide the clams and shrimp between the two foil pouches. Sprinkle half of the crushed red pepper flakes (1/4 tsp) in one pouch and sprinkle the other half (1/4 tsp) into the other pouch. Repeat this step with the kosher salt. 1/2 tsp. in one pouch and 1/2 tsp. in the other. Then pour half of the white wine into one pouch and the other half in the second pouch. Dot each pouch with 6 pieces of butter on top. Close the pouches by pulling up the edges of the foil into a bundle and folding them over until they’re sealed. Once your grill has heated, place the pouches onto the grill for about 10 minutes until most of the clam shells have opened. Then reduce the heat to low and finish cooking the pouches in indirect heat for 5 minutes to allow the shrimp to finish cooking. When the seafood has cooked, remove the pouches from the grill and set aside. Heating your grill back on high, brush the slices of French baguette with olive oil on both sides. Place the slices on the grill until they have toasted and slightly browned. Remove the bread from the grill and rub both sides with the whole garlic clove. Open the pouches and serve with the toasted garlic bread and lemon wedges. Enjoy! Notes: This recipe can serve 2 as a main dish or 3-4 as a side

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

 

4 slices bacon, cut in half crosswise

2 tsp. brown sugar, packed

1 lb. lean ground beef

1/2 lb. ground pork

1 onion, finely chopped

1 red pepper, finely chopped 2/3 C. dry bread crumbs

1 egg, beaten

1/3 C. grated Parmesan cheese

1 tsp. Cajun seasoning

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. milk

1/2 C. barbecue sauce

 

Toss bacon slices with brown sugar; place in a skillet over medium heat. Cook bacon for 2 to 3 minutes; drain and set aside. In a large bowl, combine remaining ingredients except barbecue sauce. Form into a loaf and place on a lightly greased, aluminum foil-lined baking sheet. Spread barbecue sauce over loaf and top with bacon slices. Bake, uncovered, at 350 degrees for one hour to one hour and 10 minutes, until bacon is crisp and meatloaf is firm. Let stand for 10 minutes before slicing. Serves 6.

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

4 lean pork loin chops

salt and freshly ground black pepper

1 T. sunflower oil

1 oz. butter

1 large shallot finely chopped

4 T. dry sherry

1 ½  T. green peppercorns in brine, rinsed, drained, and lightly crushed

5fl oz. chicken stock

4 T. crème fraîche

 

Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat and fry the chops for 6-8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Remove from the pan to a warm plate and cover with foil. Meanwhile, make the sauce. Melt the butter in the pan and fry the shallot over medium heat for 4-5 minutes, stirring often, until soft but not browned. Stir in the sherry and simmer for about 1 minute. Add the peppercorns and stock, bring to the boil, and simmer for 2-3 minutes, or until slightly reduced. Stir in the crème fraîche, spoon the sauce over the chops, and serve immediately. Good With: Potato rosti cakes and steamed green vegetables.

PB & J Sandwich Cookies

PB & J Sandwich Cookies

PB & J Sandwich Cookies

1 pouch (1 lb. 1.5 oz) Betty Crocker™ peanut butter cookie mix

Vegetable oil and egg called for on cookie mix pouch

1/3 C. Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

2 T. peanut butter SAVE $

1/3 C. favorite jelly, jam or preserves

 

Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes. In small bowl, stir frosting and peanut butter until smooth. For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.

Meyer Lemon Syrup

Meyer Lemon Syrup

Meyer Lemon Syrup

2 1/2 pounds Meyer lemons

2 C. sugar

 

Prepare a boiling water bath canner and four half pint jars. Place lids in a small saucepan and bring to a low simmer. Juice the lemons and measure out 2 1/2 C. of juice. Pour it into a saucepan and add the sugar. Stir to combine, bring to a boil and simmer for two minutes. Funnel into the prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and let cool. Sealed jars are shelf stable for up to one year.

Roasted Garlic Jelly

Roasted Garlic Jelly

Roasted Garlic Jelly

3 medium heads garlic

1 T. olive oil, divided

1 T. balsamic vinegar, divided

1 C. dry white wine

2/3 C. water

1/2 C. white balsamic vinegar

1 teaspoon whole black peppercorns, crushed

3 T. lemon juice

3 C. granulated sugar

2 (3oz) pouches liquid pectin

 

Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated oven until garlic is golden and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins. In a medium stainless steel saucepan, combine roasted garlic, wine, water, white balsamic vinegar and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes. Transfer garlic mixture to a strainer lined with several layers of dampened cheesecloth or a dampened coffee filter set over a deep bowl. Let drip, undisturbed, for about 30 minutes. Measure 1 2/3 C. garlic juice. If you do not have the required amount, add up to 1/4 C. dry white wine or water. (This step can be done up to one day in advance. Cover and refrigerate juice until ready to use). Meanwhile, prepare canner, jars, and lids. Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Return to a boil and boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots

3 – 3 ½ lb. small shallots

2 ½ C. distilled vinegar

1 ½ C. balsamic vinegar

2/3 C. golden caster sugar

1 T. salt

1 tsp. pickling spice

1 tsp. of cinnamon

2T. of salt for the brine

Boiling water enough to cover the shallots

 

Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.  The following day, drain and peel the shallots. Set the peeled shallots aside and place all the other ingredients into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilized jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time.

Copycat Sizzler Malibu Chicken II

Copycat Sizzler Malibu Chicken II

Copycat Sizzler Malibu Chicken II

3 egg yolks

2 cloves garlic minced

4 chicken breast halves boneless & skinless

6 T. butter

1 c. Panko bread crumbs Japanese bread crumbs

1 c. grated Parmesan cheese

1 T. dried parsley

1 T. garlic powder

½ T. salt

1 T. ground black pepper

4 slices black forest ham

4 slices Swiss cheese

 

2 T. Grey Poupon Dijon mustard

3 T. mayonnaise

1 teaspoon yellow mustard

1 teaspoon honey

 

Mix together the creole mustard sauce ingredients and refrigerate. In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9×13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top. Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.

Breakfast Biscuit Cups

Breakfast Biscuit Cups

Breakfast Biscuit Cups

1/3 pound bulk pork sausage

1 T. all-purpose flour

1/8 tsp. salt

1/2 tsp. pepper, divided

3/4 C. plus 1 T. 2% milk, divided

1/2 C. frozen cubed hash brown potatoes, thawed

1 T. butter

2 large eggs

1/8 tsp. garlic salt

1 can (16.3 ounces) large refrigerated flaky biscuits

1/2 C. shredded Colby-Monterey Jack cheese

 

In a large skillet, cook sausage over medium heat until no longer pink, drain. Stir in the flour, salt and 1/4 tsp. pepper until blended; gradually add 3/4 C. milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set. Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups, sprinkle with remaining cheese. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit C. in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit C. on high for 50-60 seconds or until heated through.

Tacos Dorados (Fried Tacos)

Tacos Dorados (Fried Tacos)

Tacos Dorados (Fried Tacos)

2 chicken breasts or 1 rotisserie chicken

1/2 C. sour cream

16 small corn tortillas

1 sliced avocado

1 1/2 C. shredded pepper jack cheese

2 T. olive oil

1 small package toothpicks

Toppings

1 C. refried beans

1/2 C. salsa

3/4 C. shredded lettuce

 

Cook chicken breasts (Grill or boil), until cooked through and tender. Or use a rotisserie chicken.

Shred chicken carefully. Heat tortillas in the microwave until they are easy to fold without breaking. Cover with a hand towel. Fill the tortillas with a little bit of chicken and cheese, and toll it up. Pin it with a toothpick. Heat olive oil in the bottom of a large pan, over medium heat. Place tacos into pan, and fry them 4 or 5 at a time

Lemon Butter Salmon & Asparagus Foil Packets

Lemon Butter Salmon & Asparagus Foil Packets

Lemon Butter Salmon & Asparagus Foil Packets

4 salmon fillets

1 lemon sliced

1 tsp. paprika

1 tsp. garlic powder

1 tsp. salt

1 tsp. black pepper

1 pound asparagus spears ends trimmed

1/2 C. butter melted

1 lemon juiced

1 T. minced garlic

2 tsp. fresh basil

 

Preheat oven to 400 degrees. Cut 4 sheets of foil. 12 x 18 inches, heavy duty foil. Place 2 lemon slices on each sheet of foil. Mix paprika, garlic powder, salt and pepper together, and rub it over the salmon. Place each salmon fillet in the center of the lemon slices. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece. In a small bowl, mix together the melted butter, lemon juice, garlic and basil. Pour the butter mixture evenly over each piece of salmon and asparagus. Wrap the salmon and asparagus in foil, and secure and seal the edges to create a packet. Bake in preheated oven for 15-20 minutes Open foil packets and enjoy, or broil for 1-2 minutes to crisp up exterior Garnish with additional lemon juice and fresh basil.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium thinly sliced

1 T. sesame oil

¼ C. soy sauce or liquid aminos

1 clove garlic minced

1 tsp. ground ginger

2 T. chicken broth

Salt and pepper to taste

2 stalks green onion

 

Brown ground pork in a large pan or wok over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Beef Lo Mein

Beef Lo Mein

Beef Lo Mein

8 ounce flank steak or sirloin sliced against the grain

8 ounces lo mein noodles or spaghetti

1 tsp. sesame oil

 

1 T. olive oil

3 garlic cloves minced

1 ½ tsp. minced ginger

1 C. broccoli florets

1 C. zucchini halved and sliced,

¼ C. onion sliced,

8 ounces white mushrooms

1 red bell pepper sliced

1 can 8 ounces water chestnuts, drained

 

3 T. packed brown sugar

1/2 C. reduced-sodium soy sauce

3 T. hoisin sauce

2 tsp. sesame oil

1 tsp. sriracha

¼ tsp. pepper

 

Thinly slice flank steak against the grain, and lightly season with salt and pepper. Set aside. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, sriracha and pepper. Set aside In a large pot with boiling water, cook the lo mein (or spaghetti) noodles according to package directions. Drain the noodles and toss with 1 tsp. sesame oil to coat, set aside. While the pasta is cooking, add olive oil to a large skillet. Add in the minced garlic and ginger and stir fry for 30 seconds. Add the thinly sliced steak, and cook for 2-3 minutes, until no longer pink. Remove steak from pan, leaving any juices and oil behind. Add all the other vegetables, and cook for 3-5 minutes, until everything is crisp tender. If needed, add a little more oil. Now add the thinly sliced steak back in, as well as the lo mein noodles, and pour the sauce over the top. Toss until fully incorporated and cook for a 1-2 more minutes to insure veggies are tender and sauce starts to thicken.

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

1 pkg. active dry yeast or instant yeast

1 T. honey

1 C. warm water

2 3/4 C. all-purpose white flour

1 T. white sugar

1 tsp. salt

2 T. olive oil

 

Parchment paper

3 paper towels

 

Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for yeast to foam. Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil.  Stir together with a wooden spoon. Knead for 5 minutes, either by hand or with a stand mixer and hook attachment. Do not short cut this time. Check the dough, it should be elastic, and not stick to your hands too much, and should form a nice ball. If this does not happen, knead a little longer until it reaches this stage. Line a crock pot with parchment and place ball of dough in center. Put paper towels over the top, and put the lid, very slightly ajar over that, this will help absorb some of the moisture so the top of your bread is not mushy and wet while the bottom is crispy and hard. Cook on high for an hour and a half, or until bottom is browned (You can just lift it out with the parchment to check how brown the bottom is) Remove from crock pot, put on a baking tray, and into a preheated oven set to broil on high. Broil 2-3 minutes or until you reach the desired golden brown.

Creamy Cheese Vegetable Soup

Creamy Cheese Vegetable Soup

Creamy Cheese Vegetable Soup

3 ribs celery, chopped fine

1 bell pepper, chopped fine

1 onion, chopped fine

5 cloves garlic, minced

4 C. chicken broth

1 (8-ounce) package cream cheese, softened

1 small can tomato paste

1 T. olive oil

1 T. butter

2 tsp. table salt

1 tsp. ground black pepper

2 c cheddar cheese

1 C. finely grated parmesan cheese

 

Heat olive oil and butter in a pot over medium-high heat.  Add celery, pepper, onions, salt, and black pepper. Cook about 5 minutes, stirring occasionally. Add garlic and tomato paste. Stir constantly until incorporated and fragrant, about 1 minute. Add broth, and bring to a boil over high heat, then reduce to medium heat. Add the cheddar and cream cheese, stirring into the soup until fully incorporated.  Take an immersion blender and blend until smooth. Reduce to medium-low heat. Simmer to let the flavors combine, about 5 minutes, stirring occasionally.   Serve warm, passing around extra parmesan cheese for topping.

Roasted Sea Bass with Olivada and Tomatoes

Roasted Sea Bass with Olivada and Tomatoes

Roasted Sea Bass with Olivada and Tomatoes

4 one-inch thick sea bass filets, about 2 pounds

1 C. grape tomatoes

1/4 C. extra-virgin olive oil

1 C. olivada

Juice of 1 lemon

Freshly ground black pepper

Sea salt

Fresh parsley or pea tendrils as garnish

 

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.

Olivada

Olivada

Olivada

1 C. oil-cured olives, about 5 ounces, pitted

1 C. pitted kalamata olives, about 4 ounces

1 C. pitted Castelvetrano olives, about 4 ounces

1/4 C. pine nuts, toasted golden

2 garlic cloves, chopped

2 T. extra-virgin olive oil

1 tsp. finely grated lemon zest

1/2 tsp. freshly ground black pepper

 

Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop, without making a paste. Transfer to a glass jar or container and refrigerate for at least one hour to let the flavors develop. Serve at room temperature. Store the olivada in the refrigerator for up to 5 days (the flavors will mellow over time).

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

1 T. black peppercorns

5 pounds yukon gold potatoes

1/2 C. unsalted butter, cut into cubes, at room temperature

1 C. Pecorino Romano, divided

Kosher salt

1/2 C. buttermilk, shaken

1/4 C. heavy cream

 

In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively, you could add it to a spice grinder or pepper grinder. Mash up the peppercorns until all crushed. Set aside. To Make the Potatoes: In a 4-quart Dutch Oven, fill it up about 3/4 of the way with cold water. Peel the potatoes and place them in the Dutch Oven and set it over medium-high heat. Bring the potatoes to a boil and then bring down the heat to medium-low. This should keep them at a nice, steady simmer. Cook until very soft, about 35 minutes. Give them a taste and make sure they’re VERY soft. Pour the potatoes into a colander and immediately run them under cool water. Then immediately run the potatoes through a ricer, in batches, into the Dutch Oven. Repeat this step until you’ve worked your way through all of the potatoes.

 

In the pot with the mashed potatoes, pour in the buttermilk, softened butter, half of the ground up pepper, a few pinches of salt and heavy cream; mix it all together until smooth. Give it a taste and adjust the salt and cheese according to taste. I added about 2 tsp. of salt in total. To Serve: Melt 2 T. of butter in a small saucepan. Make some swoops in the tops of the potatoes. Pour the melted butter on top and then add a few pinches of freshly ground pepper and the remaining 1/4 C. of Pecorino Romano.

 

To Make Ahead & Reheat:  Make the recipe straight through and then allow to come to room temperature. Store in an air-tight container in the fridge up to 2 days ahead. When you’re ready to serve: Add a few T. of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.

Sunshiny Smoothie

Sunshiny Smoothie

Sunshiny Smoothie

1/3 C. orange juice

1⁄2 frozen banana

1⁄2 C. frozen fresh pineapple

1/3 C. mango

1⁄2 C. low-fat vanilla yogurt

1⁄4 C raw slivered almonds

1 T. ground flax seed

1 tsp. honey

Sprinkle of cinnamon

 

Place all the ingredients in a blender and blend until smooth (even when it appears to be blended, blend a bit longer). Pour into a glass and enjoy a bit of sunshine in a glass. Makes 1 tall smoothie. Note: This recipe if a perfect way to use up bananas or fresh pineapple that may be overripe or may be on the verge of going bad—simply toss the fruit in a plastic bag, put it in the freezer and pull out pieces of fruit as needed to make this smoothie. Frozen over-ripe fruits make smoothies even more luscious

Herbed Barley and Lentils

Herbed Barley and Lentils

Herbed Barley and Lentils

1/2 C. chopped onions

2 cloves garlic, chopped

3 C. coconut water or water blended with a date

1 C. hulled barley*

1/4 C. lentils

1/2 tsp. Italian seasoning

1 T. chopped fresh dill or 1 tsp. dried

1 T. finely chopped fresh chives or 1 tsp. dried

2 T. finely chopped fresh basil or 1/2 tsp. dried

 

In a large saucepan, sauté onions and garlic in a small amount of coconut water, about 5 minutes or until soft. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer until barley and lentils are tender and water is absorbed (about 1 hour). * Hulled barley is barley that has been minimally processed to remove only the tough inedible outer hull. Do not use pearled barley; it receives additional processing and has a lower nutritional value.

 

Yield: 4 servings

Calories: 216

Fat: 1.2g

Fiber: 12.1g

Carbs: 43g

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

 

1/2 C. pasta sauce

2 T. canola oil (or other neutral-flavored oil)

1 sweet or spicy Italian pork sausage (preferably flavored with fennel; about 4 ounces)

4 small jarred onions, quartered (about 1 ounce or 1/4 cup)

2 roasted Piquillo peppers, ripped into small pieces (about 2 T.)

1 T. plus 1 tsp. ghee or unsalted butter

12 large eggs

2 tsp. kosher salt

2 ounces fresh mozzarella, shredded (about 1/4 cup)

Freshly ground black pepper

 

Adjust the oven rack to the middle position and preheat the oven to 45O°F. Heat the pasta sauce in a small saucepan over low heat, stirring often to keep it from scorching. Heat the oil in a large ovenproof nonstick skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Slash the sausage casing with a knife and squeeze the sausage meat out of the casing and into the skillet; discard the casing. Cook the sausage, stirring occasionally and breaking it into small pieces as it cooks, until it’s just browned, about 5 minutes. Add the onions and sauté the sausage and onions together for 2 to 3 minutes, until the sausage is cooked through and the onions are golden brown. Transfer the sausage and onions into a bowl and stir in the Piquillo peppers.  Wipe out the pan you cooked the sausages in, then add the ghee and heat it over high heat for about 2 minutes. Lightly beat the eggs with the kosher salt and pour them into the pan. Reduce the heat to medium-high. As the eggs cook, use a heatproof rubber spatula to draw the edges inward, away from the sides of the pan, tilting the pan so the raw egg runs into the space created. Continue cooking in this way for 4 to 5 minutes, until no egg runs off when you tilt the pan, but the top layer of the frittata is still runny and wet looking. Spoon the sausage and onions over the eggs in clumps, leaving room to see the egg poking through in spots and a rim of egg around the edge. Sprinkle the mozzarella between, not on top of, the sausage mixture, and bake the frittata until it’s just set but not browned, 3 to 4 minutes, depending on how well done you like your eggs. Run a spatula under the frittata to make sure it’s not sticking. Shake the pan slightly to further loosen it, slide it onto a large plate, and season it with freshly ground black pepper. Serve the frittata with the tomato sauce on the side.

Kumquats in Syrup

Kumquats in Syrup

Kumquats in Syrup

4 to 5 C. whole kumquat fruits (about 65 kumquats)

1 1/2 C. sugar

3/4 C. water

1 cinnamon stick

2 whole cardamom pods

1 whole clove

 

Gather the ingredients. Wash the kumquat fruits. Use a paring knife to slice a thin sliver off of the stem end of each fruit (that’s the end with the whitish round dent). Pierce each kumquat twice with a toothpick. Put the prepared kumquats into a pot and add just enough water to cover them. Bring the kumquats and water to a boil over high heat. Boil for 2 minutes. Drain in a colander. Return the kumquats to the pot and again cover them with water. Once again place the pot over high heat and boil the fruit for 2 minutes before draining. Repeat the whole procedure for a total of three 2-minute boils. After the kumquats have drained in the colander for the third time, return them to the pot. Add the sugar, water, cinnamon stick, cardamom pods, and clove. Cook over medium heat, stirring ​constantly until the sugar has completely dissolved. Raise the heat to high and bring the ingredients to a full boil. Reduce the heat so that the mixture is gently simmering and cook for 30 minutes more. There should be bubbles steadily rising to the surface of the liquid, but the fruits should not be vigorously bouncing into each other. Remove the pot from the heat. Spoon the kumquats into clean canning jars (it is not necessary to sterilize the jars for this recipe because they will be processed for a full 10 minutes). Leave 1 inch of headspace. Once you’ve transferred all of the fruit to the jars, spoon the syrup from the pot over the fruit. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars. Wipe the rims of the jars clean with a moist cloth or paper towel. Screw on the canning lids and process in a boiling water bath for 10 minutes. Enjoy!