Rice Krispies Treats for Two

Rice Krispies Treats for Two

Rice Krispies Treats for Two

1 T. unsalted butter (1/2 oz)

1 C. tightly packed mini marshmallows

2 C. crisp rice cereal, such as Rice Krispies

Pinch fine sea salt

 

Line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper or wax paper. If making the rice krispies treats for two in the microwave, place the butter in a microwave-safe bowl. Microwave on full power in 15-second increments, until the butter melts completely, 30 to 50 seconds. Add the marshmallows and microwave, again in 15-second increments, until the marshmallows melt, 25 to 50 seconds. Immediately stir the butter and marshmallows together very well. If making the rice krispies treats for two on the stovetop, melt the butter in a medium saucepan over low heat. Immediately add the marshmallows and, working quickly, stir until melted and well blended. Remove from the heat. Add the pinch of salt and the cereal all at once to the melted marshmallow and butter goo. Stir, stir, stir until the cereal is completely coated. Press the mixture evenly into the prepared pan using buttered fingertips or a spatula. If you have the patience, let the treats cool slightly. Slice in half and devour. (Just to warn you, these are generous servings. But c’mon, since when did a little Rice Krispies treat ever satisfy your craving?!)

SBD Mexican Breakfast Bake

SBD Mexican Breakfast Bake

SBD Mexican Breakfast Bake

 

½ pound bulk chorizo sausage

¼ C. diced onions

1 C. diced bell peppers

½ C. sliced white mushrooms

2 T. minced garlic

2 C. packed chopped baby kale

12 eggs

½ C. whole milk

1 C. shredded full-fat cheddar cheese

1 C. shredded Colby Jack cheese

¼ C. chopped fresh cilantro

 

Preheat the oven to 375ºF. Lightly coat with butter a 9 × 13-inch baking dish and set it aside. Heat the sausage in a large sauté pan over medium-high heat for 6 to 8 minutes, breaking it up with a spatula as it cooks, until it is cooked through. Remove the sausage, reserving the grease in the pan. Add the onions, bell peppers, and mushrooms to the pan and cook for 3 to 4 minutes, until the mushrooms are browned. Add the garlic and cook for 1 minute, until fragrant. Add the kale and stir until wilted. Remove the pan from the heat and set it aside for 5 minutes to cool slightly. Whisk together the eggs, whole milk, and salt and pepper to taste in a large bowl. Add to the bowl the cooled vegetable and sausage mixture, half the cheddar, and half the Colby Jack. Stir to combine. Transfer the mixture to the prepared baking dish. Top with the remaining cheese. Bake for 30 to 40 minutes, until the eggs are set and the cheese is bubbling. Cut into 8 pieces. Serve warm, garnished with cilantro.

 

8 servings, 331 calories, 28g Fat, 1g Fiber

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

 

8 quail eggs

2 slices Applewood Smoked Bacon

1/2 cup (cut bruniose) potato

2 Tablespoons chives, snipped bruniose*

2 T. Beurre Monté or Butter*

 

Cook the bacon until crisp. Drain on a paper towel, the finely chop. Set aside. Cut the potato, bruniose style. Blanch in boiling water for about 60 seconds. Drain. In a small skillet over medium heat, heat 1 Tablespoon of Beurre Monté or butter and cook the potatoes until crisp and browned. Remove from pan; Stir in 3/4 of the chives. Set aside or hold in a warm oven. Using a serrated knife cut through the top part (the fat end — about 1/4 the way down) of each quail egg and place the eggs into a glass bowl. Bring a deep pan with about 4-6 inches of water and 1-2 teaspoons of white vinegar, to a high simmer. Using a whisk, get the water swirling rapidly as you slide the eggs into the water. Do not stir; just let them cook for about 30 seconds. They should float up to the surface. When they do, test by picking up a few with a slotted spoon and by pushing against the yolk with your finger. It should be soft. If eggs are done either serve immediately or transfer to a strainer which is set into bowl of the ice water to stop the cooking. Using your fingers or scissors, cut off the tail end and place eggs on a towel lined plate. At this point they can be refrigerated until ready to use. Throw the potatoes back into the pan to re-warm (if necessary) and then wipe out the skillet and put about 1 Tablespoon of Beurre Monté or butter in the pan and re-warm the eggs by gently tossing, about 30-60 seconds. To plate: Divide the potato amongst eight spoons. Divide 3/4 of the bacon amongst the eight spoons and top with one poached egg. Top with remaining 1/4 bacon and the remaining chives. Serve immediately.

 

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

1 1/2 pounds mushrooms

2 T. unsalted butter

4 cloves garlic, chopped

1/2 tsp. dried oregano

1/4 tsp. dried thyme (or 1 tsp. fresh thyme, chopped)

1/2 C. vegetable broth (or chicken broth)

salt and pepper to taste

1/4 C. half and half

1/2 C. parmigiano reggiano (parmesan cheese), grated

2 T. parsley, chopped

 

Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley. Option: Add 1 T. white miso paste to the sauce along with the parmesan.

Butternut Squash Tart with Chile-Honey Drizzle

Butternut Squash Tart with Chile-Honey Drizzle

Butternut Squash Tart with Chile-Honey Drizzle

 

6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan

1 1/4 cups all-purpose flour

1/2 teaspoon sugar

Kosher salt

1 large egg, lightly beaten

 

1 butternut squash (1 3/4 pounds), peeled and sliced into 1/4-inch thick half-moons

2 tablespoons unsalted butter, melted

2 teaspoons finely chopped fresh sage

3 tablespoons honey

Kosher salt

1/4 cup grated Parmesan

1/4 cup plain breadcrumbs

1 1/2 cups gruyere cheese, cut into small cubes

2 teaspoons white wine vinegar

1/2 teaspoon crushed red pepper

 

Special equipment: a 9-inch springform pan. For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes. For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F. Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl. Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere. Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.) Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve. Drizzle the tart all over with the chile-infused honey and serve immediately.

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

4 Pork loin center chops 2lbs total. Look for bone-in well-marbled about 1.25 inches thick

2 T. butter

Spice Rub

1/2 tsp. smoked paprika

1/2 tsp. onion powder

1/2 tsp. garlic powder

3/4 tsp. black pepper

½ tsp. oregano

3/4 tsp. salt

Gravy

4 ounces baby bella mushrooms sliced

1 T. butter

1 yellow onion medium sized, sliced

1 T. garlic minced

½ tsp. dried thyme

½ tsp. dried rosemary

1 C. chicken stock

1 T. soy sauce

1 T. Worcestershire sauce

2 T. all-purpose flour

½ C. heavy cream

 

Mix Spice Rub: Combine all the spice rub ingredients in a small bowl, and mix together, then set aside.

Prep Pork Chops: Take your 1.25 inch thick pork chops and use a meat tenderizer and pound them a little to tenderize. Take a paper towel, and pat the pork chops dry. Season both sides of the pork chop with the spice rub.

 

Brown Pork Chops in Instant Pot: Using a 6 qt or 8 qt Instant Pot, press “Saute” and let the Instant Pot heat up. It will take 5-8 minutes, and will read “Hot” Add the 2 T. butter to the Instant Pot. And use a wooden spoon to spread it around. Make sure to coat the whole bottom of the pot with butter. Place 2 of the seasoned pork chops into the hot pot, and let them cook for 2-3 minutes, to brown. Do not move them, let that nice brown crust form. Then flip and repeat with the other side. Remove from the pot, and repeat the steps to brown the other 2 chops.

 

Start Gravy: Once chops are removed from the pot, add the mushrooms in. Sauté mushrooms for 6-8 minutes, until the moisture is gone, and the edges are crispy and slightly browned. Add in one T. of butter, then add in sliced yellow onions, minced garlic, thyme, and rosemary. And then sauté everything for 2-3 minutes until onions are fragrant and tender. Deglaze the pan by pouring chicken stock into the pan, and using your wooden spoon to scrape any browned bits off the bottom of the pot and mix it all together. This is very important so you do not receive a “Burn” notice from your pot. But also the brown bits add so much flavor to your sauce. Add Soy Sauce and Worcestershire Sauce, and stir.

 

Pressure Cook: Add your browned pork chops back into the Instant Pot, pressing them down into the cooking liquid. Place the lid onto the Instant Pot, and lock the lid into place. Turn the valve to the “sealing” position. Pressure Cook for 1 minute on high. (yep you read that right) After 1 minute cook time is up, let the pressure naturally release for 10-15 minutes. After the 10-15 minutes, turn the valve to release pressure, and carefully open the lid (away from you). Remove pork chops from the pot, and set aside.

Turn pot back on to “Saute” and bring the mushroom gravy in the pot to a simmer. While the Instant Pot is naturally releasing pressure, whisk flour and cold heavy cream together. Remove chops from the pot. Then stir the heavy cream mixture into the mushroom sauce in the Instant Pot Taste the gravy, and season with salt and pepper to your preferred taste. Cook down if needed to achieve desired thickness.

Serve pork chops with the mushroom gravy spooned over top.

Acorn Squash with Sun-Dried Tomato Polenta

Acorn Squash with Sun-Dried Tomato Polenta

Acorn Squash with Sun-Dried Tomato Polenta

 

2 small acorn squash (1 to 1 1/2 lbs. each)

About 2 oz. or 15 sun-dried tomatoes

1/4 cup pine nuts

3 to 4 cloves garlic, minced or pressed

1/2 cup grated Parmesan cheese

1/4 cup plus 2 Tbs. extra virgin olive oil

21/2 cups vegetable stock

1/2 heaping tsp. salt

1/2 cup coarse-ground polenta

2 to 3 Tbs. shredded Parmesan

2 Tbs. chopped parsley

 

Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil. Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned. Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside. To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes). Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.) Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto. Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.

Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.

Coconut Curry Ramen

Coconut Curry Ramen

Coconut Curry Ramen

1 package ramen noodles

11/2 C. chicken or vegetable stock

1/2 C. coconut milk or cream

1-1 1/2 tsp. red or green Thai curry paste

Optional: 1/2 C. shredded or cubed chicken

 

Pour the chicken stock and coconut milk into a medium saucepan and bring it to a boil over high heat. Add the curry paste and stir to dissolve and combine. Add the ramen noodles and cook until al dente (about 5 minutes). Pour the ramen noodles and liquid into a large bowl. Top with the chicken and enjoy.

Cheesy Pierogi Casserole

Cheesy Pierogi Casserole

Cheesy Pierogi Casserole

 

1 package (16 oz) frozen potato and cheese pierogies

7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)

2 cup shredded Cheddar cheese, divided

4 oz cream cheese, soften

1/2 cup sour cream

1/3 cup chicken broth

1/8 teaspoon black pepper

1/4 teaspoon garlic salt

optional topping: fresh parsley

 

Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage. In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes. Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

Instant Pot Brisket

Instant Pot Brisket

Instant Pot Brisket

4 pounds beef brisket, trimmed

2 T. olive oil

4 garlic cloves, finely chopped

3/4 C. beef broth

 

2 T. brown sugar

2 T. paprika

1 T. chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon ground mustard

1/2 teaspoon ground cumin

 

1 1/2 C. ketchup

1/2 C. apple cider vinegar

3/4 C. brown sugar

2 teaspoons onion powder

2 teaspoons ground mustard

1 T. Worcestershire sauce

1 teaspoon liquid smoke

3 T. molasses

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (or to taste)

 

In a small bowl, mix all the rub ingredients. Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours. In a medium bowl, mix all the BBQ sauce ingredients. Turn the instant pot/pressure cooker to “sauté”. Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn’t burn. Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 75 minutes. *See notes Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure. Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 10 -15 minutes. Turn the instant pot/pressure cooker to “sauté” and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button. Slice the beef brisket against the grain and serve with the BBQ sauce. You can also returned the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

 

If your IP doesn’t have a meat/stew option just chose “Pressure Cook” and set the timer.

 

2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.

4 to 5 pounds brisket: Cook on high pressure for 75 minutes.

6 to 7 pounds brisket: Cook on high pressure for 90 minutes.

 

If your brisket is too big, cut it in half so it fits comfortably into the instant pot.

 

I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.

 

If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.

Fried Bacon & Cabbage

Fried Bacon & Cabbage

Fried Bacon & Cabbage

 

1/2 lb bacon 1/2 package, chopped

1/2 yellow onion diced

1 clove garlic minced

1 head green cabbage chopped

1 teaspoons sea salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 teaspoon red pepper flakes optional

1 bunch of flat leaf parsley chopped for garnish

 

Sauté chopped bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving fat drippings in sauté pan for cooking onions and cabbage. Sauté onion over medium heat until translucent (approximately 5 minutes). Add minced garlic and sauté one minute longer. Add cabbage, salt, pepper, and paprika to onion/garlic mixture and sauté over medium Heat until the cabbage is just beginning to get tender. Return bacon crumbles and red pepper flakes and sauté for one minute longer. Garnish with a light sprinkle of chopped parsley. Serve immediately.

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

1 T. ghee, plus more for greasing

2 C. mushrooms, chopped (or other veggies of your choosing)

salt

1 T. chives, chopped

3 eggs

3 T. heavy cream

 

Using the sauté setting of a multicooker, melt ghee, then sauté mushrooms together, until tender, caramelized, and reduced to 3/4 cup. Season with salt to taste. Meanwhile, grease the ramekins. When mushrooms are cooked, divide into ramekins. Top each with a teaspoon of chives, a freshly cracked egg, and a T. of cream.   The multicooker pots are nonstick, and so you shouldn’t need to wash them. Simply add 2 C. of water to the bottom of the Instant Pot.  Add the trivet, and place the egg-filled ramekins on top. Secure and lock the lid of the multicooker. Pressure cook on low for 1-2 minutes. Quick release and immediately remove the top when the pressure has normalized. Carefully remove the ramekins. They’ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

 

Meatballs

2 lbs. extra lean ground beef

¾ cups seasoned dried bread crumbs

½ cup minced onion

⅓ cup Guinness beer

4 garlic cloves minced

2 eggs

1 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

Sauce

½ tablespoon oil

½ cup diced onion

3 cloves garlic minced

1 ½ cups Guinness beer

1 6 oz. can tomato paste

½ cup barbeque sauce

½ cup brown sugar

1 tablespoon worcestershire sauce

½ tablespoon whole grain dijon mustard

1 teaspoon thyme

chopped parsley for garnish

 

Preheat oven to 375℉. Line a large sheet pan with parchment paper. In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined. Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes. Place in crockpot. While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and sauté ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.

Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes. Pour sauce over meatballs in crockpot. Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.

Sausage & Rice Casserole

Sausage & Rice Casserole

Sausage & Rice Casserole

 

Using a stove-to-oven pan (enameled cast iron is my choice), crumble and brown 1 pound bulk sausage.  If excessive fat is produced, pour some off.

 

Add:

1 green pepper, chopped

2 scallions, chopped

2-3 celery stalks, chopped

2 cups chicken broth (homemade or commercial)

1 cup uncooked long-grain rice

1 Tablespoon Worcestershire sauce

1/2 teaspoon salt

(if using unseasoned sausage), black pepper

 

Mix, cover, and cook in a 300° oven for one hour.

Instant Pot Popcorn

Instant Pot Popcorn

Instant Pot Popcorn

 

2 T. butter

3 T. coconut oil

1/2 C. popcorn kernels

Salt

 

Set Instant Pot to sauté, more (or high) setting.  Add coconut oil and butter and allow to melt completely and start to sizzle. (Important Step!) Add popcorn kernels and stir so all kernels are coated with oil.  Place glass lid on top and hold, popcorn will begin popping in about 2-3 minutes, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

Caraway Spiced Carrot Salad

Caraway Spiced Carrot Salad

Caraway Spiced Carrot Salad

 

2 pounds carrots, peeled and cut diagonally

2 garlic cloves, minced

1 tsp freshly ground caraway seeds

3 tbsp olive oil

3 tbsp chopped flat leaf parsley

2 tsp fresh lemon juice

 

Steam the carrots until tender but still retain their shape.   When the carrots are cooked, carefully remove the steaming basket and set aside. Meanwhile,  heat 1 tbsp of olive oil  in a small sauté pan. Add the garlic, ground caraway and parsley. Cook for one minutes stirring constantly until fragrant. Remove the pan from the heat. Add the hot carrots to the herb mixture and toss. Add the remaining 2 tbsp of olive oil and lemon juice and toss again. Transfer to a plate and leave to infuse for at least an hour. Enjoy the salad at room temperature.

Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

1 T. olive oil

2 onion peeled and finely chopped

2 peppers descended and finely chopped

3 carrots peeled and finely cubed

1 bay leaf optional

1 tsp. garlic puree

1 1/2 tsp. smoked paprika

1 1/2 tsp. ground cumin

Chili to taste

1.5 C. green lentils picked thru and rinsed

3 cup vegetable stock

2 X (14 oz) finely chopped tomatoes

Salt

6 T. chopped coriander leaves (cilantro)

 

Switch the Instant Pot on to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft. Switch off the heat and stir in the garlic, paprika, cumin and chilli. Mix in the lentils, vegetable stock, tomatoes, and salt. Cover your Instant Pot, set the vent to ‘sealing,’ select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins. When done allow the pot to NPR for 15 mins before releasing the rest of the steam using quick release. Stir in the coriander (cilantro), adjust seasoning and serve.  Serve as soup, or drain with slotted spoon and serve in tortillas.

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

 

1 cup Cherry Tomatoes

1 Pack Salami Slices

1 cup Mozzarella Bites

½ cup Green Olives

½ cup Kalamata Olives

2 cup Cooked Cheese Tortellini

 

⅓ cup Pesto (thinned to dip consistency)

12 6” Wooden Skewers

 

Thread all ingredients except pesto on skewers.  Serve drizzled with pesto or with pesto for dipping.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Herby Cheesy Roasted Brussels Sprouts

Herby Cheesy Roasted Brussels Sprouts

Herby Cheesy Roasted Brussels Sprouts

 

About 4 cups of Brussels sprouts, cut in half

Olive oil

Salt

Chimichurri

½ cup grated Parmesan cheese

 

Preheat your oven to 425ºF. Toss the Brussels with a drizzle of oil, a pinch of salt and about 2-3 T.  Chimichurri. Then toss the sprouts with the cheese. Spread the Brussels sprouts on a baking sheet lined with parchment paper, making sure to keep them in one even layer.  Roast the Brussels sprouts for 25 to 30 minutes til the cheese and sprouts are crispy.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 medium onion diced

1 bell pepper diced

3 celery stalks diced

3 cloves garlic minced

1 pound dry red kidney beans

1 tsp. salt or more to taste

1/2 tsp. black pepper

1/4 tsp. white pepper (optional)

1 tsp. hot sauce (I used Texas Pete.)

1 tsp. fresh thyme or ½ tsp. dried thyme

2 leaves bay

7 C. water

1 pound chicken andouille sausage cut into thin slices

10 C. cooked rice

 

Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water and set aside. This will help the Instant Pot to re-seal. Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a C. of cooked rice.

Braided Cheddar Loaf

Braided Cheddar Loaf

Braided Cheddar Loaf

 

3/4 cup (6 fl. oz./180 ml) plus 2 Tbs. warm milk (112°F/44°C)

1 package (2 1/4 tsp.) active dry yeast

2 Tbs. sugar

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled slightly

1 egg, at room temperature

3 cups (12 3/4 oz./360 g) bread flour, plus more for dusting

3 tsp. kosher salt

1 tsp. freshly ground pepper

Canola oil for greasing

1 1/2 cups (6 oz./180 g) grated sharp cheddar cheese

1/2 cup (2 oz./60 g) grated Parmesan cheese

Fresh herb leaves, such as thyme, oregano or basil, for garnish

 

In the bowl of an electric mixer, whisk together the warm milk, yeast and sugar. Let stand until foamy, about 10 minutes. Fit the mixer with the flat beater and add the melted butter, egg, 1 cup (4 1/4 oz./120 g) of the flour, the salt and pepper. Beat on low speed just until combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more. Switch to the dough hook, add the remaining flour and beat on medium speed until the dough comes together and then becomes elastic and pulls away from the sides of the bowl, about 7 minutes. Lightly grease a large bowl with canola oil. Transfer the dough to the prepared bowl and turn to coat with the oil. Cover the bowl with a kitchen towel and let stand in a warm spot until doubled in size, about 2 hours. Lightly grease a 9-by-5-inch (23-by-13-cm) loaf pan with canola oil. Turn the dough out onto a lightly floured work surface and gently punch it down to release some of the air. Roll out the dough into a 15-by-9-inch (38-by-23-cm) rectangle, with a long side facing you. Sprinkle the dough evenly with the cheddar and Parmesan, leaving a 1/2-inch (12-mm) border at the top. Tightly roll the dough away from you into a log and pinch the seam to seal. Place the log seam side down; using a serrated knife, cut the dough in half lengthwise. Cross one half over the other to form an X shape, then cross the ends and tuck them underneath, keeping the cut sides up as much as possible. Some cheese will spill out but that’s okay. Transfer the loaf to the prepared pan and sprinkle the top with any cheese that had spilled out. Cover with a kitchen towel and let stand in a warm spot until the dough has risen just over the edges of the pan, 30 to 45 minutes. Meanwhile, preheat an oven to 350°F (180°C). Remove the towel and place the loaf pan on a baking sheet. Bake until the top of the bread is deep golden brown, the cheese is bubbling and the loaf sounds hollow when tapped, 45 to 55 minutes.  Transfer the loaf pan to a wire rack and let cool for 15 minutes, then turn the bread out onto the rack and garnish with herbs. Cut into slices and serve warm or at room temperature. Serves 6 to 8.

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

10 slices white sandwich bread, crusts removed

10 fully cooked breakfast sausage links

3 large eggs

½ C. milk

3 T. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

Maple syrup, for serving (optional)

Powdered sugar, for serving (optional)

 

Use a rolling pin to flatten out bread slices. Place a sausage link on the end of one slice of flattened bread and roll up tightly; repeat with remaining bread and sausage. In a shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Dip sausage roll-ups into the egg mixture, making sure to coat all sides. Cook on a preheated griddle or skillet, flipping frequently, until evenly browned on all sides. Serve warm with syrup and powdered sugar if desired.

 

To freeze: wrap each roll-up tightly in plastic wrap or in a plastic baggie, squeezing out as much air as possible.

 

To reheat: Remove plastic wrap and roll the sausage roll-up in a paper towel. Microwave for 30 seconds, turn, microwave for an additional 30 seconds or until heated through.

Bruschetta  with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic

Bruschetta  with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic

Bruschetta  with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic

 

1 head of garlic – large

1½ cup cherry tomatoes

5 slices prosciutto

⅔ cup olive oil

¼ cup kalamata olives

Italian herb seasoning – a small sprinkle

1 tbsp. balsamic vinegar

1 loaf rustic Italian bread

16 oz. burrata – or fresh mozzarella

basil  – for garnish

salt & pepper

 

Prepare the Bruschetta Topping: Preheat oven to 375 F., and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds. You want them to be bitesize. Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil. Create a flat “bowl” of foil on a baking sheet or Pyrex that’s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it’s golden brown). While the garlic roasts, place 1½ cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they’re coated in oil. Cover them with a lid. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them in the pan, or moving them at all. Lift the lid periodically to allow steam to release. Once the tomatoes are done, unstick them from the pan with a spoon and let them sit in the pan until the garlic is ready. Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You’ll use this garlic oil to dip your bread into before toasting. Add roasted garlic and ¼ cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Turn the heat to medium and gently sauté the ingredients for 5 minutes, making sure not to break up the tomatoes. If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.

 

Prepare the Prosciutto Roses: Remove a slice of prosciutto as carefully as you can from the package so it does not stick to other pieces. Use kitchen scissors to cut the piece into 4 smaller pieces. Fold each piece in half and roll each piece into a pretty rose. Do the same to another piece so you have 8 roses. Set aside.

 

Assemble the Bruschetta: Pre-heat your oven or toaster oven to 350 F., and slice bread into ½ inch slices. Add 2 more tbsp. of olive oil to the garlic oil you set aside and pour onto a plate. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes. Lay your garlic toasts down and add a very nice helping of burrata on the right side of each one. Spoon the tomato topping on the right side of the toast, making sure to get a little tomato, garlic and olives on each one. Top with a little prosciutto rose and basil and serve.

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Freezer Burritos

 

Laurel Special

 

4 Flour Tortillas

1 ½ C. Scrambled Eggs

24 Tater Tots, cooked

1 C. Cheese

 

Classic Breakfast Burrito

 

4 Sausage Patties cooked or 6 pieces bacon, cooked and diced

4 flour tortillas burrito size

1 C. cheese

1 C. scrambled eggs already cooked

1 C. black beans drained and rinsed

24 Tater tots cooked

 

Cowboy Breakfast Burrito

 

4 Sausage Patties

4 Wheat tortillas burrito size

1 C. scrambled eggs already cooked

1/4 C. black beans

1/4 C. sweet kernel corn

1/4 C. Pepper Mixture (cooked diced onions and peppers)

1/4 C. Bacon

1/2 C. cheese

24 Tater tots cooked

 

Extra Veggie Breakfast Burrito

 

4 Sausage Patties

4 Spinach tortillas burrito size

1/2 C. scrambled eggs already cooked

1/4 C. black beans

1/4 C. sun-dried tomatoes

1/4 C. Pepper Mixture (cooked diced onions and peppers)

1/4 C. spinach chopped

1/4 C. red bell pepper chopped

1/4 C. cheese

24 Tater Tots cooked

 

 

The Denver

 

6 Eggs

1 C. diced Smoked Ham

½ C. diced Onion

¼ C. diced Green Bells Pepper

4 Tortillas

1 C. Cheddar Cheese

Pinch Cayenne

 

Beat Eggs until Just combined; do not overbeat.  Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.  Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Continue to scramble until cooked to desired consistency.  Divide egg filling among tortillas.  Sprinkle with cheese and a bit of cayenne.

 

 

Black Bean Mexicali

 

4 Tortillas

1 C. Scrambled Eggs

1 C. crumbled Cojita Cheese

 

Make hash with:

Frozen diced Hash Browns

Red Pepper

Onions

Black Beans

 

Add-ons:

Diced Green Chiles

Cumin

Garlic

Salsa

Cilantro

Corn

Tomatoes

Sun-dried tomatoes

Mushrooms

Chives

Extra cheese, or different kinds of cheese.

Root veggies (roasted is best)

Artichoke hearts

Avocado

 

Serve with:

Salsa

Guacamole

Sour Cream

Salsa Verde

 

Assemble:  lay tortilla on foil.  Top with ingredients.  Fold into a burrito.  Wrap tightly with foil.

 

Freeze: To freeze, once burritos are wrapped and labeled, put in a freezer bag, and label with name and date. Freeze.

 

To Cook: From frozen, preheat oven to 350 degrees, and baked in foil for 25-30 minutes.

Fresh, preheat oven to 350 degrees and bake for 12-15 minutes until heated through.

Caprese Stuffed Avocado

Caprese Stuffed Avocado

Caprese Stuffed Avocado

 

1/2 cup grape or cherry tomatoes, halved

4 oz (120g) baby mozzarella balls (bocconcini)

2 tablespoons basil pesto homemade or store bought)

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped

 

Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors. Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

 

4 servings

Calories:

Fat: 29g

Fiber: 6g

Game Day Crock Pot Sweet & Spicy Garlic Wings

Game Day Crock Pot Sweet & Spicy Garlic Wings

Game Day Crock Pot Sweet & Spicy Garlic Wings

3 lb. chicken wings

 

1 C. soy sauce

1/2 C. minced garlic

1/2 C. brown sugar

2 T. honey

2 T. Sriracha

 

Place wings single layer on a foil lined pan. Broil for 12 minutes, 4-5 inches from the heat source. Flip once. They should be slightly browned Drain fat Put in crock pot. Mix sauce ingredients Pour sauce over wings. Toss wings around. Cover with lid, and cook on low for 5-6 hours or high 2.5- 3 hours

Raspberry Lemonade Bars

Raspberry Lemonade Bars

Raspberry Lemonade Bars

 

1/2 cup butter {softened}

3/4 cup granulated sugar

2 eggs

1 tbsp lemon juice

1/4 tsp salt

zest 1/2 lemon

3/4 cup all purpose flour

3/4-1 cup fresh raspberries

Glaze

1 cup powdered sugar

1 tbsp seedless raspberry jam

1 tbsp lemon juice

zest 1/2 lemon

 

Preheat oven to 350 degrees.  Prepare an 8×8 square pan by spraying it with non-stick spray {or lining it with parchment paper}.  In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest.  You can mix it by hand but I used a hand mixer.  Add flour and mix until just combined.  Then add fresh raspberries and stir in by hand.  Pour into prepared pan and spread into an even layer.  Bake for around 25 minutes or until edges are brown the middle is set.  Do not over bake, you want the texture to be like that of a brownie.  Let it cool.  While the lemon bars are cooling, combine the glaze ingredients and whisk them together.  Pour it over the cooled bars and spread out into an even layer over the top.  Let the glaze set up for at least 20 minutes. Cut into squares and serve.  Store at room temperature or in the refrigerator in an air tight container.

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions

Milk and Honey Baklava

Milk and Honey Baklava

Milk and Honey Baklava

1/2 C. unsalted butter, cubed (this can be a rough cube, ain’t got to be perfect)

BAKLAVA:

1 C. walnuts

1 1/2 C. shelled pistachios

2 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 pound phyllo

SYRUP:

3/4 C. sweetened condensed milk

1/4 C. boiling water

2 T. honey

1/4 tsp. vanilla extract

 

I used a 9×13-inch/quarter baking sheet. You can also use a baking dish or even a round cake pan (but you’ll have to cut the phyllo dough to shape).

 

CLARIFIED BUTTER: In a small saucepan, set over medium-low heat, add the butter. When the butter has melted it will begin to bubble and the milk solids will rise to the top. Using a spoon, skim the top of the melted butter and discard the milk solids. Run the butter through a small sieve or a cheese cloth to remove any excess milk solids. We want to do this so the butter doesn’t burn in the oven. Set the warm butter to the side.

 

TO MAKE THE BAKLAVA: My phyllo dough came in a 1 pound box. I used a pair of scissors and cut my phyllo dough in half (1/2 pound). (I saved the other half in the freezer for another time.) Preheat the oven to 350 degrees F. In a food processor, add the walnuts, pistachios, cinnamon and salt. Pulse until very ground, about 1 minute. Next, grab a clean kitchen towel and dampen it, being sure to wring out any excess water. Place it over the thawed phyllo dough as you assemble the baklava. (Phyllo dough tends to dry out very quickly and assembling the baklava takes a bit of time. The damp kitchen towel will help with this.) Brush the first sheet of phyllo dough with melted butter and transfer it, buttered-side down, into the baking dish. Add a tsp. or two of the walnut mixture. Repeat by buttering a sheet of phyllo dough and then spreading a T. or two of walnut mixture. Continue until you’ve worked through the phyllo dough/filling. Using a sharp knife, slice the baklava into 1-inch diamonds or squares. Transfer to the oven to bake for 30 to 35 minutes, until the top is lightly golden brown and crisp.

 

TO MAKE THE SYRUP: While the baklava is baking, let’s make the syrup! In a measuring C., whisk together the sweetened condensed milk, hot water, honey and vanilla extract. When the baklava comes out of the oven, drizzle the syrup on top. Allow it to sit for 1-3 hours so it has a chance to marinate! Serve.

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive oil

1 large bunch of kale, leaves removed from stems and chopped

1 garlic clove, peeled and diced

2 green onions, trimmed and sliced

1/4 tsp. crushed red pepper

Juice from 1/4 lemon

 

2-3 T. olive oil

2 large eggs

 

1 dollop of harissa, for garnish on the side

Toast, for serving

 

In a medium pan or pot, set over medium heat, add few tsp. of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.  In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg.  Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates. For heat, try adding some aji verde (Peruvian green sauce).

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

1 yellow onion, sliced (or you can use store-bought caramelized onions or onion jam)

2 ounces pancetta, cooked until crispy

Flour, for rolling out the puff pastry

1 sheet of frozen puff pastry, defrosted in the fridge

1/4 C. creme fraiche

1 tsp. orange zest

1/2 apple, I used fancy pearl apples but honey crisp, gala or pink lady would be great, cut into sliced

3 sprigs of thyme, leaves removed

3/4 C. shredded Gruyere cheese

1 beaten large egg, for egg wash

1/2 C. arugula microgreens or just regular arugula, for topping

1 tsp. olive oil

Salt

 

Do a bit of prep by caramelizing the onions, in a small skillet over medium-low heat, stirring regularly, about 30 minutes. You could also buy caramelized onions or onion jam. Cook up the pancetta in a small skillet until crispy and evenly browned. Transfer to a paper towel to drain. Preheat oven to 400 degrees F. Lightly flour your work surface. Unfold the puff pastry (mine was a rectangle, yours might be a circle!) and roll it out with a rolling pin until it’s a bit thinner in height. Transfer it to a parchment-lined baking sheet.

Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too. Add the creme fraiche mixture to the center and smother all around until there’s an even layer. Add the apple slices, caramelized onions, thyme leaves, Gruyere and pancetta. Brush the edges with the egg wash. Transfer the tart to the freezer for 5 minutes. Preheat the oven to 400 degrees F. Bake for 15 to 20 minutes, until the edges are golden brown. While the tart is in the oven, toss the arugula with a tsp. of olive oil and a few pinches of salt. Top the tart with the arugula once it comes out of the oven. Slice up and serve!

Classic Icebox Cake

Classic Icebox Cake

Classic Icebox Cake

3 C. heavy cream

4 T. sugar

1 T. vanilla extract

2 (9-ounce) packages Nabisco’s chocolate wafer cookies

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft to medium peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.  Spread with 1/2 C. whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings

Lemon Upside Down Cake Loaf

Lemon Upside Down Cake Loaf

Lemon Upside Down Cake Loaf

2 C. all-purpose flour

1 tsp. baking powder1/2 tsp baking soda

3/4 tsp. fine-grain sea salt

4 ounces 1 stick unsalted butter, room temperature

3/4 white granulated sugar

2 large eggs

2 T. lemon zest, from 1 lemon

1 tsp. pure vanilla extract

3/4 C. buttermilk

 

3 T. unsalted butter

2 T. dark brown sugar

1/4 tsp. fine-grain sea salt

1 lemon, thinly sliced

 

Butter a 9 x 5-inch loaf pan. Line the bottom with parchment, butter once more and dust with a T. of flour. Set aside. Preheat your oven to 350 degrees F. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, lemon zest and vanilla; and then mix until the mixture is smooth. To the butter and sugar mixture, mix in half of the flour mixture and the buttermilk. Then, mix in the remaining flour mixture, being sure not to over mix. In a small skillet, melt the 3 T. of butter over medium heat. Whisk constantly until the butter begins to brown and then mix in the brown sugar and salt; stir until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to cool slightly. Pour the butter/mixture into the loaf pan, spreading it around evenly. Arrange the lemon slices atop, keeping in mind how it’ll look when you flip the cake over.  Pour the batter over the lemons and spread the batter gently so it’s nice and even. Transfer the loaf pan to the oven and bake for 35-45 minutes or until a skewer comes out clean. Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a cooling rack on top of the loaf pan and turn both of them over; lift up the loaf pan, take off the parchment and voila! Your cake! Allow the cake to cool to room temperature before slicing.

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

2 C. All Purpose Flour

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. salt

1 1/2 sticks, 6 ounces Unsalted Butter, cold

1 C. Specially Selected Smoked Gouda, grated

 

1/2 C. Whole Milk

1 large Cage Free Egg

 

1 large egg

1 T. milk, or 1 T. water

 

 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.  Measure out the milk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk.  Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add in the gouda cheese and toss to combine thoroughly. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough until it forms into one solid mass.

Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Form it into a rectangle and cut biscuits. You should end up with about 6 biscuits. Transfer them to the baking sheet. Brush the tops with egg wash and sprinkle with black pepper. Bake until fluffy and lightly golden brown, about 12 to 14 minutes.  To assemble the biscuit sandwiches, slice the biscuit in half. Smear one side with a bit of mustard, top with a slice of ham, add some glaze and add the other half of the biscuit. Repeat until you’ve built all of the biscuit sandwiches.

Jarlsberg Cheese Fondue

Jarlsberg Cheese Fondue

Jarlsberg Cheese Fondue

 

1 clove garlic (peeled and halved)

½ C. fruity white wine

1 tsp. lemon juice

½ tsp. Dijon mustard

½ pound Jarlsberg cheese (grated)

¼ pound fontina cheese (grated)

bread cubes, sliced fruit or boiled baby potatoes (as needed for dipping)

 

Generously rub the insides of a medium saucepan with the garlic clove; discard remnants. Place the pan over medium heat. Whisk in the wine, lemon juice, and mustard. Bring the mixture to a simmer, then add the cheese 1 C. at a time stirring after each incorporation with a wooden spoon until smooth. Pour into a fondue pot set over a heat source or set the saucepan on a trivet. Serve immediately with the bread, fruit and/or potatoes.

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

 

1 T. olive oil

4 slice thick cut bacon (sliced crosswise into ½‑inch strips)

1 ¼ C. all-purpose flour

1 T. baking powder

1 tsp. kosher salt

¼ tsp. cayenne pepper

3 ounce English white cheddar cheese (cut into ½‑inch dice)

1 large egg

1 C. whole milk (plus more if needed)

1 T. loosely packed minced fresh sage leaves

 

Set the oven rack in the center position and preheat oven to 400°F. Lightly grease a 3 C. loaf pan or ovenproof terrine mold. Line with parchment overhanging both long sides by about 2 inches. Grease the parchment and set aside. Place the oil and bacon into a 10 to 12-inch cast iron or heavy bottom non-stick skillet, cook over medium heat, stirring occasionally until crisp on the edges but still chewy, about 6 minutes. Drain on paper towels and set aside. In a large bowl whisk together flour, baking powder, salt and cayenne. Add cheese, bacon, egg, milk, and sage; stir with a wooden spoon until just combined. You may need up to an additional 2 T. milk to achieve a consistency that remains thick but falls from the spoon when tested. Spread the mixture into the prepared pan. It should come to the rim for best browning. Tap the pan a few times flatly on the counter to release any trapped air. Bake until slightly puffed and golden brown on top, about 30 minutes depending on size and shape of pan. A toothpick inserted in the center should come out very clean and nearly dry. Remove the bread from pan and allow it to cool at least 30 minutes before slicing. Serve alone, with butter or jam, or as the base for a savory appetizer. I suggest spicy, sautéed shrimp.  Try at breakfast with a poached egg.

Sautéed Green Beans with Pancetta

Sautéed Green Beans with Pancetta

Sautéed Green Beans with Pancetta

1 T. olive oil

4 ounce pancetta, cut into ¼ inch dice

1 T. unsalted butter

1 C. thinly sliced leek (white and pale green parts only, well washed)

2 clove garlic (peeled and minced)

1 pound green beans (stem end trimmed)

1 tsp. fresh lemon zest

1 tsp. fresh orange zest

3 T. toasted pine nuts

2 T. chopped parsley

kosher salt (for seasoning)

freshly cracked black pepper (for seasoning)

 

Heat oil in large cast iron or non-stick pan over medium heat. Add pancetta and sauté, stirring frequently to brown all sides, until crisp and lightly golden. Use a slotted spoon to move the browned pieces to a paper towel to drain. Leave the fat in the pan. Add 1 T. of butter to the pan, raise the heat to medium-high. Add leek and garlic then sauté until slightly softened, about 1 minute. Add green beans and sauté until tender crisp, 3–4 minutes more. Add lemon and orange zest, toasted pine nuts and parsley; cook until fragrant, about 1 minute more. Season to taste with and salt and pepper. Serve immediately.

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

1 ½ T. smoked paprika

1 T. garlic powder

1 T. onion powder

1 T. dried thyme leaves

1 tsp. dried oregano

½ tsp. freshly cracked black pepper (plus more for seasoning)

1/8 tsp. cayenne pepper (or more to taste)

1 small shallot (minced)

3/4 C. sour cream (or more as needed)

½ C. buttermilk (or more as needed)

1 T. white wine vinegar

1 C. crumbled blue cheese (divided)

1 pinch kosher salt (as needed for seasoning)

1 flat iron steak (about 2 plus pounds) marinated if you like

¼ C. olive oil (divided)

1 head iceberg lettuce

1 C. grape or cherry tomatoes (halved)

½ C. thinly sliced red onions

½ C. thinly sliced radish

¼ C. minced chives

 

Make the spice mixture: Combine the paprika, garlic powder, onion powder, thyme, oregano, black pepper and cayenne pepper in a bowl until evenly mixed. Can be made up to 1 week in advance. Store in an airtight container in a cool, dry place. Make the dressing: Whisk shallot, sour cream, buttermilk, and white wine vinegar in a small bowl; fold in ½ C. crumbled blue cheese. Adjust consistency with more sour cream or buttermilk, if needed. Season with salt and pepper to taste. Can be made up to 3 days in advance. Store covered and chilled. Blacken the steak: Cut the steak into 1‑inch cubes. Set aside at room temperature. Place the spice mixture in a shallow bowl. Coat the cubes of steak in the mixture. Set aside in a single layer. Place a large cast iron skillet over medium high heat. Add 2 T. oil and let it get quite hot, almost smoking. Once the oil in the pan is hot (it should shimmer) add a few chunks of steak to the pan. Do not crowd them, work in batches. Quickly blacken the meat on all sides, turning often. Cook each one about 2 minutes total for medium rare. Move them to a paper towel lined plate to drain as they finish. Continue cooking the meat in batches until it is all blackened. You will need to refresh the oil once or twice during the process. Let it become hot again before continuing. Assemble the salad: Peel a few of the outer layers away from the head of iceberg lettuce. You should be left with a tight, compact ball about 7‑inches in diameter. Locate the stem end and cut through it to form 4 equal-sized wedges. Place each wedge on a serving plate with several blackened flatiron ‘croutons’ scattered around each wedge. Divide the tomatoes, onions and radishes between each plate; drizzle the salads with a few T. dressing. Garnish with remaining blue cheese and chives. Season with more black pepper if you like.

Rutabaga Homefries with Chilies, Mint & Maple

Rutabaga Homefries with Chilies, Mint & Maple

Rutabaga Homefries with Chilies, Mint & Maple

1/4 C. olive oil

3 lb. rutabaga, peeled & cut into 3/4‑inch dice

4 clv garlic, thinly sliced

1 tsp. crushed red pepper flakes

3 T. red wine vinegar

3 T. maple syrup

1 pinch kosher salt, to taste

3 T. fresh mint, chopped

 

Heat the olive oil in a large sauté pan set over medium heat, until very hot and nearly smoking. Add the rutabaga dice, and cook stirring often, until golden brown on all sides, about 10 minutes.  Add the garlic, red pepper flakes, vinegar and maple syrup. Bring to a boil. Cook, stirring occasionally until the liquid is reduced to a syrup, about 1 minute. Season with salt. Remove from heat, toss with mint and serve.