Halloumi and Fig Salad with Balsamic

Halloumi and Fig Salad with Balsamic

Halloumi and Fig Salad with Balsamic

1 cup walnut pieces

8 fresh figs, stemmed and halved lengthwise

6 teaspoons aged balsamic vinegar, divided

2 tablespoons olive oil, divided

4 (1/4-inch-thick) slabs halloumi cheese (4 ounces)

4 cups baby arugula

1 fennel bulb, thinly sliced (2 cups)

1/4 teaspoon salt

Freshly ground black pepper

 

Toast the walnuts in a dry, large, nonstick skillet over medium-high heat until fragrant and golden, 3 minutes. Transfer the nuts to a plate. Brush the figs on both sides with 2 teaspoons of the balsamic vinegar. Heat 1 tablespoon of the oil in the same skillet over medium-high heat. Place the cheese in the skillet and cook until it is warmed through and a nice brown crust has formed on both sides, about 2 minutes per side. Transfer the cheese to a cutting board. Place the figs, cut side down, in the same skillet and cook until caramelized and beginning to soften, 2 minutes, then flip and cook for 1 minute more. Cut the halloumi slabs each into two triangular pieces, so you have eight pieces total. Toss the arugula and fennel in a medium-size bowl with the remaining tablespoon of oil and the salt. To serve, divide the greens among four salad plates. Top each with four pieces of fig, two cheese triangles, and 1/4 cup of walnuts. Drizzle each plate with 1 teaspoon of the remaining balsamic vinegar each and pepper to taste.

Mayberry Lentil Soup

Mayberry Lentil Soup

Mayberry Lentil Soup

 

1 lb. Kielbasa, sliced

1 pound lentils

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup sliced carrots

1/8 teaspoon garlic salt

2 1/2 teaspoons salt

1 1/2 teaspoons oregano

1 6-ounce can tomato paste

8 cups water

 

Ina large stock pot combine all of the ingredients except the tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer for 30 minutes

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits

1 pound medium shrimp, peeled and deveined

1 tablespoon Old Bay seasoning

4 strips applewood-smoked bacon, diced

1 yellow onion, diced

1 red bell pepper, diced

2 jalapeño pepper, seeded and minced

1/4 cup white wine

1 (15-ounce) can diced tomatoes

1/4 cup chicken broth

Juice of 1 lemon

1 cup water

1 cup milk

1/2 cup stone-ground grits

2 tablespoons unsalted butter

1/4 cup heavy cream

Kosher salt and freshly ground black pepper

Sliced scallions, for serving

 

In a medium bowl, toss the shrimp with the Old Bay. Add the bacon to the Instant Pot and turn on the sauté function. Cook, stirring frequently, until the fat has rendered and the bacon is crisp, 10 to 15 minutes. Transfer to a paper towel-lined plate. Add the onions and peppers to the pot and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the white wine, stirring to remove any browned bits from the bottom of the pot. Stir in the tomatoes, chicken broth and lemon juice. Turn off the sauté function. In a medium glass bowl that will fit inside the Instant Pot, whisk together the water, milk, grits, 2 teaspoons salt and 1/4 teaspoon pepper. Place the Instant Pot trivet on top of the gravy mixture and place the bowl on top of trivet. Cover, select the manual option, and set the timer for 30 minutes. Release the pressure. When the steam stops, remove the lid, the bowl of grits and the trivet. Whisk the butter into the grits. Stir the shrimp and cream into the gravy and allow the residual heat to cook the shrimp through, stirring occasionally, for about 5 minutes. Season to taste with salt and pepper. To serve, spoon the grits into bowls and top with the shrimp and gravy. Garnish with crisp bacon and sliced scallions.

Superfood Coconut Chai Latte

Superfood Coconut Chai Latte

Superfood Coconut Chai Latte

1 chai tea bag, or 1 teaspoon loose chai tea

1/2 cup canned full-fat coconut milk

1 teaspoon pure maple syrup or raw honey, or more to taste

1 tablespoon grass-fed collagen peptides

Pinch of ground cinnamon

 

Boil 3/4 cup water in a teapot. Place the tea bag in a mug (or place loose tea in a tea ball or strainer) and pour the water over the tea. Steep for 4 to 6 minutes. While the tea is steeping, heat the coconut milk in a small saucepan until just warm. Do not let the coconut milk boil. Pour the coconut milk into a glass measuring cup or tall glass and froth it with a frothing wand. You can also froth the milk in a bowl with a handheld mixer or in a blender. Set the milk aside. Remove the tea bag or loose tea from the mug and stir in the maple syrup and collagen peptides. Slowly pour the frothed milk into the mug. Top with the cinnamon and enjoy. Special equipment: Frothing wand (optional)  Change it up: Give the latte a stronger chai flavor by using 2 chai tea bags or 2 teaspoons loose chai tea and the same amount of water.

Cinnamon Vanilla N’Oatmeal

Cinnamon Vanilla N’Oatmeal

Cinnamon Vanilla N’Oatmeal

1/2 cup unsweetened coconut flakes

1/4 cup raw pecans

1/4 cup raw walnuts

1/4 cup raw almonds

1/4 cup raw pumpkin seeds

1 cup canned full-fat coconut milk

2 teaspoons raw honey

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

Toppings (optional)

Fresh fruit

Dried fruit, such as raisins or unsweetened dried cherries

Canned full-fat coconut milk

 

Place the coconut flakes, pecans, walnuts, almonds, and pumpkin seeds in a food processor and pulse until coarsely ground, stopping before the mixture breaks down into a powder. Place a medium saucepan over medium heat and add the nut mixture. Slowly pour the coconut milk into the pan and stir. Cook, continuing to regularly stir as the mixture begins to bubble, until it starts to thicken, 4 to 5 minutes. When the mixture has reached your desired consistency, add the honey, vanilla, and cinnamon and stir. Remove the pan from the heat. Transfer the n’oatmeal to a bowl and serve warm with your toppings of choice.  Prep ahead: Make the ground nut mixture in bulk ahead of time and store it in an airtight container in the refrigerator.

Bacon Wrapped Eggs

Bacon Wrapped Eggs

Bacon Wrapped Eggs

1 tablespoon coconut oil or ghee, plus more to grease the pan

12 bacon slices

2 1/2 cups baby spinach

2/3 cup chopped white mushrooms

1/8 teaspoon garlic powder

12 large eggs

1 teaspoon minced fresh chives

Pinch of sea salt

Pinch of freshly ground black pepper

 

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with coconut oil. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until the fat has just rendered but the bacon is still soft and pliable, 3 to 4 minutes on each side. Set the bacon aside on a paper towel. Pour out all but 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to the heat, add the spinach, mushrooms, and garlic powder, and stir. Cook until the spinach becomes soft, 1 to 2 minutes. Transfer the mixture to a bowl and set aside. Place 1 piece of bacon inside each well of the prepared muffin tin, wrapping it around the sides. Spoon about 2 teaspoons of the vegetable mixture into each well inside the bacon. Crack 1 egg into each well on top of the vegetables. Sprinkle evenly with the chives, salt, and pepper. Bake for 12 to 15 minutes, until the eggs are cooked to your desired doneness. Watch closely to prevent overcooking. Gently run a spatula or small butter knife around the edge of each bacon wrapped egg to release it from the pan. Serve warm.

Jim Lee’s Puff Shrimp

Jim Lee’s Puff Shrimp

Jim Lee’s Puff Shrimp

 

1 ½ lb. large shrimp, shelled with the tails left intact, and deveined

½ tsp. garlic juice, extracted with a garlic press

¼ tsp. salt

1 ½ C. flour

1 T. baking powder

½ tsp. salt

½ C. vegetable oil

1 C. cold water

1 – 12 C. oil for deep frying

fresh coriander or watercress sprigs

 

With a sharp knife, cut each shrimp from the underside almost through to the back. Be careful not to sever the halves completely. Remove any black veins and rinse the shrimp well. Place the shrimp on paper towels and pat them dry. Arrange the shrimp on a plate or platter, their split sides up. Rub a little garlic juice on each shrimp. Sprinkle a touch of salt on each shrimp. Put them aside. Place the flour, baking powder and salt in a mixing bowl. Mix thoroughly. Add the vegetable oil a little at a time.  while stirring with a wooden fork or spoon until all of the ingredients form a ball and the sides of the bowl are clean. Add the water a little at a time, while stirring until the dough becomes the consistency of pancake batter. (The thicker the batter, the thicker the crust will be on the cooked shrimp.) Place the shrimp and the batter conveniently near your cooking vessel. Heat the oil in a wok or a deep-frying vessel to 360° F. 1182° C.J. You can also test the temperature of the oil by putting a drop of batter in it. If the batter sizzles, puffs up and floats, the oil is ready. Take each shrimp by the tail and dip it into the batter. Put the shrimp directly into the hot oil, one at a time. As each shrimp turns golden brown, remove it from the oil with tongs and place it on paper towels to drain. Arrange the shrimp on a serving plate and garnish the plate with coriander or watercress. A few leaves of lettuce under the shrimp will help to make the dish look fuller and prettier and will allow any excess oil to drain.

Killer Crab Cakes

Killer Crab Cakes

Killer Crab Cakes

1 pound crab meat

2/3 cup chopped red onion

1/4 cup chopped celery

2 chopped cloves of garlic

1 strip of smoked bacon

Chopped green onion

2 whole farm fresh eggs

2/3 cup panko bread crumbs

Red pepper flakes

Freshly ground black pepper

Butter

 

Chop the bacon into 1/2-inch pieces and sauté until crispy. Remove the bacon and drain on a paper towel, but leave the drippings in the pan. Add the onion and celery, season well with the black and red pepper and cook over medium low heat for 5 minutes. Add the garlic and cook for 2 minutes more. In a large bowl add the cooked vegetables (cooled), the bacon, panko, green onion and the eggs, mix well and season again if necessary. Add the crab meat and mix carefully. You do not want to break up those big, beautiful lumps of crab meat you paid so dearly for. Form into cakes and sauté in butter over a medium flame until browned. If your cakes come apart when you turn them, it is no big deal, they will still be delicious. Serve on a bed of greens for presentation.

Spicy Shrimp-Stuffed Mirliton

Spicy Shrimp-Stuffed Mirliton

Spicy Shrimp-Stuffed Mirliton

3 mirlitons, boiled, cut in half and seeded

2 tablespoons olive oil

1/2 cup chopped onions

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced shallots

1 teaspoon minced garlic

1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces

1/2 cup dried fine bread crumbs

2 tablespoons finely chopped parsley

1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish

Salt and cayenne

2 tablespoons chopped chives

Creole Seasoning

 

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté pan, heat the olive oil. Sauté the onions, peppers, celery and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Sauté the mixture for 5 minutes. Stir in the bread crumbs, cheese and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese and Essence. Serves six.

Chicken Casalinga

Chicken Casalinga

Chicken Casalinga

 

1 dozen littleneck clams, scrubbed

21/2  lb. frying chicken, cut into 8 pieces

salt and pepper

paprika

1/2 cup flour

1/3 cup oil

1 garlic clove

1 medium-sized onion, chopped

1 cup chicken stock

1/2 tsp. dried marjoram leaves

1 bay leaf, crumbled

½ green pepper, seeded and cut into strips

½ sweet red pepper, seeded and cut into strips

4 tomatoes, quartered

1/2 lb. large fresh mushrooms sliced

 

Sprinkle the chicken pieces with salt, pepper and paprika and dredge them with flour. In a skillet, heat the oil, add the garlic clove and brown the chicken pieces. When the chicken is brown, remove it and the garlic. Set the chicken aside in a warm place. In the same skillet, cook the onion until soft. Add the stock, marjoram, bay leaf, 1/2 tsp. salt and1/4 tsp. pepper. Scrape the skillet with a spatula until this sauce is well blended. Layer the chicken, green and red pepper strips, tomato quarters and sliced mushrooms in a 2-quart casserole. Pour in the sauce, cover the casserole and bake it in a preheated 350″ F.  oven for 45 minutes. Add the clams and bake the casserole for an additional 10 minutes, or until the clams open. Serve over buttered rice or noodles.

Quick Sides

Quick Sides

Quick Sides

Organic Baked Beans

 

Sauteed Spinach with Garlic

Add l tablespoon olive oil to a large skillet. Swirl around l halved garlic clove, cut side down, to infuse the oil. Remove the garlic clove. Add a shake of red pepper flakes and 12 ounces of fresh spinach. Stir as the mound of leaves gradually wilts way more than you ever think it will. Add a hefty pinch of salt and black pepper. Snip the spinach leaves with kitchen scissors while still in the skillet.

 

Green Beans with Toasted Almonds and Mint

In a large frying pan, heat 2 tablespoons olive oil and l tablespoon unsalted butter over medium heat. When the butter has melted, add cup slivered almonds and cook for 2 minutes, or until they darken slightly in color. Add 2 cups trimmed green beans and cook for 2 minutes, stirring occasionally. Add a generous squeeze of lemon juice and a few pinches of salt and remove to a platter. Sprinkle with chopped fresh mint.

 

Tomato and Avocado Salad

Halve l avocado, remove the pit, peel, and cut into chunks. In a medium bowl, toss with about 1V2 cups halved grape tomatoes, 3 chopped scallions (white and light green parts only), a generous drizzle of olive oil, salt and pepper, a spritz of lime juice, and chopped fresh cilantro to taste.

 

White Beans and Spinach

In a medium skillet, sauté a halved garlic clove, cut side down, in a few glugs of olive oil. Let it infuse the oil for a minute, then remove. Add 2 tablespoons chopped onions (or shallots or scallions—white and light green parts only) and a shake of red pepper flakes and cook until the onions are soft, about 2 minutes. Stir in l can of rinsed and drained white beans (such as Great Northerns or cannellini). Add a handful of thawed and well-squeezed frozen spinach, lightly mashing the beans and spinach together. Add salt and black pepper and stir. Serve with freshly grated Parmesan.

 

Sugar Snap Peas and Radish Salad

In a medium bowl, toss together 2 cups of the sweetest sugar snap peas you can find (trim off the ends if it’s not too big of a pain); l radish, sliced into thin coins; V4 cup chopped fresh mint; a squeeze of lime juice; sea salt; about 1 tablespoon chopped scallions (white and light green parts only); and a tiny drizzle of olive oil. This is best in the spring when the snap peas are peaking.

 

Corn with Butter and Cotija Cheese (or Parmesan)

Boil shucked sweet com for 5 minutes. Spread butter on the corn while the corn is still hot and sprinkle with cotija or Parmesan cheese. If it is peak com season, forget the cheese and eat boiled corn on the cob with butter and salt only. Anything else is, obviously, blasphemy.

 

Quick Creamed Spinach

Thaw a box or bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add l tablespoon olive oil and small onion (chopped), salt, black pepper, and a few red pepper flakes (optional, as always). After 5 minutes, add the spinach and toss with the onions until the spinach is heated through. Sprinkle in 1 to 2 teaspoons flour and stir. Add Vs to V2 cup milk (nonfat, 1%, 2%, whole … any kind but chocolate!), depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through.

 

Green Beans with Ginger and Garlic

Add 2 tablespoons olive oil to a large skillet set over medium heat, along with 2 teaspoons peeled, minced fresh ginger, 3 to 4 chopped scallions (white and light green parts only), a shake of red pepper flakes, and salt and black pepper. Cook until the ginger and scallions are soft and aromatic, about 1 minute. Add 3 cups trimmed green beans (or haricots verts) and 1 minced garlic clove. Cook, uncovered, until the green beans are tender but still crispy, about 4 minutes.

 

Buttered Peas with Mint

In a large skillet, melt 2 to 3 tablespoons unsalted butter over medium heat. Add 1V2 cups thawed frozen peas. (You can run them under warm water to accelerate the thawing process; just try to dry them as much as possible before proceeding.) Heat until w armed through. Remove from the heat and sprinkle with 2 tablespoons chopped fresh mint and salt to taste.

 

Roasted Cauliflower and Broccoli

Preheat the oven to 4OO°F. Separate l head of cauliflower and l head of broccoli into florets. On a rimmed baking sheet, toss the florets in olive oil to lightly coat. Season with a shake of red pepper flakes and salt and black pepper to taste. Spread out on the baking sheet and roast for 15 to 20 minutes, until the vegetables look crispy but not burnt. Squeeze fresh lemon juice over the vegetables and sprinkle with freshly grated Parmesan, if desired.

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

 

2 T. extra-virgin olive oil

6 ounces sweet or spicy Italian sausage (pork or turkey), casings removed

1 small yellow onion, diced

1 C. diced (1/2-inch pieces) broccoli (6 ounces)

2 tsp. chopped fresh rosemary */2 tsp. kosher salt, plus more as needed

3 large eggs

1 1/2 C. whole milk

1/4 C. chopped fresh parsley

1 garlic clove, finely grated or minced

1 tsp. Worcestershire sauce tsp.

¼ tsp. freshly ground black pepper

Large pinch of freshly grated nutmeg

2 C. dry white bread cubes (1-inch pieces)

1/4 C. grated pecorino or Parmesan cheese

 

Using the sauté function (on low, if possible), heat 1 T. of the oil in the pressure cooker pot. Add the sausage and cook until browned, 7 to 10 minutes, using a wooden spoon to break it up, scraping up the browned bits as it cooks. Transfer the meat to a bowl. Add the remaining 1 T. oil to the pot. Stir in the onion, broccoli, rosemary, and 1/4 tsp. salt. Cook until the onion starts to brown, about 5 minutes. Taste and add more salt if needed. Scrape into the bowl with the sausage. In a medium bowl, whisk together the eggs, milk, parsley, garlic, Worcestershire, pepper, nutmeg, and remaining 1/4 tsp. salt. Toss in the bread, then the sausage/broccoli/onion mixture. Pour the bread and custard mixture into a porcelain or ceramic (not glass), 7-inch 1 1/2-quart soufflé dish. Cover the dish with aluminum foil. Pour 2 C. water into the pressure cooker pot (no need to rinse it out first). If your steamer rack has handles, place the soufflé dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the soufflé dish using a homemade sling. Lock the lid into place and cook on low pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Heat the broiler. Carefully remove the soufflé dish from the pressure cooker, using the sling or oven mitts. Place on a small baking sheet. Sprinkle with the pecorino. Broil until the top is golden, 30 seconds to 1 minute.

Cheesemaking Queso Blanco / Paneer / Farmer’s Chees

Cheesemaking Queso Blanco / Paneer / Farmer’s Chees

Cheesemaking Queso Blanco / Paneer / Farmer’s Cheese

Queso Blanco is meant to be used right away in its crumbly form, or it can be pressed with weights to form a cheese that can be fried.  Acid used will impart a little flavor, try different ones, such as champagne or red wine vinegar. Note that ultra-pasteurized milk will not work, it has been heated to 280, and has no cultures.  This will work with goat, sheep or cows’ milk.  Again, will have a slightly different flavor.

1 gallon milk

¼ C. vinegar lemon juice or lime juice

Salt to taste

Heat the milk slowly in a large pot to 185-190 degrees F. Turn off the heat and stir in your acid – vinegar, lemon juice or lime juice – a spoonful at a time, stirring, until curds form and separate from the yellowish whey. If it does not separate int curds and watery whey within a minute, or the whey looks milky, heat a bit more. Let it sit for 10-20 minutes. Set a colander lined with cheesecloth over a bowl and strain the curds from the whey. Discard the whey or keep it for other uses. Add salt at this stage, if desired, and stir. Stir the curds up a bit and let it drain for 10-20 minutes. For firmer cheese, wrap up the ends of the cheesecloth and continue to drain an hour or so. Hang over the sink faucet, or on chopsticks or spatula that spans the top of a tall pot.  After 4 hours, unwrap cheese and chill in refrigerator. For dense cheese, place a weight over the top of the wrapped cheese (or cheese that has been placed in a cheese mold) that will press it for several hours, until it is packed.  After chilling you can slice or cube the cheese, use in cooking, fry or serve fresh.

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

1 T. unsalted butter, plus more for the soufflé dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

8 ounces cremini or white mushrooms, thinly sliced

2 garlic cloves, minced

2 T. finely chopped fresh sage

2 tsp. finely chopped fresh thyme

1 tsp. kosher salt

9 large eggs

1/2 C. whole milk

2 T. all-purpose flour tsp.

¼ tsp. freshly ground black pepper

3 ounces soft goat cheese (or grated hard cheese like cheddar)

 

Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with V4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3A tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

 

3 T. unsalted butter

1 T. extra-virgin olive oil

1 C. old-fashioned or stone-ground grits

114.5-ounce can diced tomatoes

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. half-and-half or whole milk, or more to taste

1 1/2 C. shredded cheddar cheese (6 ounces) Tabasco or other hot sauce

4 large eggs

Sliced scallions, for serving

 

Using the sauté function, melt 1 T. of the butter and the oil in the pressure cooker pot. Add the grits and cook, stirring occasionally, until toasted, about 3 minutes. Stir in 1 1/4 C. water, the tomatoes, salt, and pepper. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Using the sauté function (set to low, if possible), stir the milk, cheddar, and remaining 2 T. butter into the grits. Add Tabasco sauce to taste. Adjust the seasonings if necessary. Immediately, while the grits are still steaming hot. make 4 divots in them, then crack in the eggs. (If the grits have cooled down, turn on the sauté function and reheat them, stirring, before adding the eggs.) Cover the pot (but do not lock on the lid) and let the eggs cook in the residual heat of the pot until they are set to taste, 3 minutes for very runny eggs, 4 to 5 minutes for firmer eggs. Serve immediately, with more hot sauce and scallions sprinkled on top.

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

2 T. extra-virgin olive oil. plus more for drizzling

4 ounces pancetta or bacon, diced

1 onion, diced

3 garlic cloves, finely grated or minced

1/2 tsp. crushed red pepper flakes

1/2 tsp. freshly ground black pepper, plus more for serving

1 28-ounce can whole peeled tomatoes with their juices Kosher salt

8 ounces rigatoni

1/2 C. grated pecorino cheese, plus more for serving

 

Using the sauté function, heat the oil and pancetta in the pressure cooker pot. Cook, stirring frequently, until the pancetta is browned and crisp and the fat has rendered, about 5 minutes. Stir in the onion and cook until soft, 3 to 4 minutes. Stir in the garlic, red pepper flakes, and black pepper and cook for 1 minute. Use your hands to crush the whole tomatoes directly into the pot. Make sure to add all the juices from the can. Use a spatula to scrape up the browned bits on the bottom of the pot. Taste the sauce at this point and add salt to taste. Stir in the pasta and 1/2 C. water. Lock the lid into place and cook on high pressure for 6 minutes. Manually release the pressure. Stir in the pecorino. If the pasta is too al dente, cover the pot with the lid (but don’t lock it on), and let it sit for 5 minutes; the pasta mil cook a little more in the residual heat of the pot. Otherwise, serve immediately, with more pecorino, olive oil, and black pepper on top.

Caramelized Onion Tarts with Blue Cheese

Caramelized Onion Tarts with Blue Cheese

Caramelized Onion Tarts with Blue Cheese

1 (17.3 oz.) package puff pastry, thawed in the fridge overnight

2 1/2 lb. white or yellow onions, halved, then sliced 1/8″ thick

1 T. butter

1 T. olive oil

1 tsp. granulated sugar

1 T. dry white wine

Kosher salt

1 egg, beaten

9 oz. fig jam

5 oz. crumbled blue cheese

2 tsp. fresh thyme leaves

honey for drizzling

 

Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring! After they’ve cooked for 40 minutes add a tsp. of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.

Brush the crust portion of the tart with the egg wash. Spread a tsp. of fig jam in the center of each tart. Top that with a tsp. of caramelized onions. Top that with a tsp. of blue cheese.  Bake tarts for 18-20 minutes or until the crust is dark golden brown. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey. Serve warm or at room temp and enjoy!

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

2 C. mashed potatoes

1 egg

4 garlic cloves, finely minced

3 T. all-purpose flour

1 C. of parmesan + 1/2 C. for the coating

1 tsp. Italian seasoning

Salt and pepper

Fresh chopped parsley, for garnish

 

In a large bowl add the mashed potatoes, egg, 1 C. parmesan cheese, Italian seasoning, and 3 T. all-purpose flour; mix until combined and smooth. Place 1/2 C. parmesan in a shallow dish. Divide the potato mixture into eight equal portions and form 8 patties (you can use a ring mold to shape the patties). Roll the patties in the parmesan to coat. In a large skillet over medium heat, using cooking oil or butter, cook patties until golden on both sides. Season with salt and pepper to taste, garnish with fresh chopped parsley and more parmesan; serve hot. Enjoy!

Antipasto Skewers

Antipasto Skewers

Antipasto Skewers

24 mini fresh mozzarella balls

24 olives

12 slices of salami, cut in half

24 small basil leaves

2 roasted peppers (or 1 jar)

1 jar artichoke hearts

½ lb. fresh tortellini, cooked

Bamboo skewers

 

Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives. I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you can’t find those that are already pre-seasoned. I also roasted my own peppers, but you can easily pick up a jar to make things simpler. Line a tray with your finished skewers and refrigerate until serving. Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!) Plan for 2 – 3 per person.

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

3 C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

2 T. plus one tsp. of pumpkin pie spice

2 sticks softened butter (8 ounces)

1 C. white sugar

1/3 C. dark molasses

1 large egg

1 C. canned pumpkin puree

1½ to 2 C. Demerara or Turbinado sugar

 

In a medium bowl, sift flour, salt, baking powder and pumpkin spice and set aside. In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy, about 3-4 minutes. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again. Add pumpkin puree and beat until mixed. Add dry ingredients on low speed until thoroughly mixed. The dough will be sticky but easier to manage once they firm up under refrigeration. Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 60 minutes or longer. Preheat oven to 325 degrees. On a cutting board, unwrap one log, then cut it into quarters. Then cut each quarter into thirds, yielding 12 cookies per log. Repeat for other three logs – you will have 48 pieces. The dough will still be a bit sticky but easier to handle once rolled in the Demerara sugar. Pour the Demerara sugar into a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed. Roll each slice in the sugar on the edges and both sides, pressing down slightly and then place on the pans; 12 per pan. Bake one pan 12 to 13 minutes until cookies start to dry out around the edges but are still soft in the middle. Ours took exactly 12 minutes but ovens differ, and cookie sheets differ. Repeat for the other three pans. When they come out, let them sit on the pan for five minutes then transfer to cooling racks using a spatula to remove them. Cool completely. Once they are cooled, they will be firmer and easier to handle but they are a delicate cookie so be gentle.

Ham, Egg & Cheese Roll-ups

Ham, Egg & Cheese Roll-ups

Ham, Egg & Cheese Roll-ups

10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 T. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham

 

Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

5 lb. Italian sausages (sweet, mild or hot), cut into fourths

1 bottle chardonnay wine

 

3/4 C. mayonnaise, homemade or store-bought

1/4 C. plus 2 T. prepared yellow mustard

2 tsp. to 1 T. Sriracha hot sauce, more or less to taste

2 small to medium size cloves of peeled garlic, finely grated

1 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Place the quartered sausages into a large pot and pour in the whole bottle of chardonnay. Cover and bring to a boil. Meanwhile whisk together the mayo, mustard, sriracha, garlic, paprika, salt and pepper. Cover and refrigerate until ready to serve. Once boiling, reduce the heat to medium-low and simmer for 40 minutes or until fully cooked. Stir the sausages occasionally to keep them from sticking. Once the sausage bites are fully cooked, remove and place them onto a rimmed metal baking sheet that is lined with aluminum foil. Arrange your oven rack so it is 4-inches below the broiler and preheat your oven to broil (on high). Slide the pan of sausage bites underneath the broiler for 2 to 3 minutes, rotating the pan at 1-1/2 minutes or until all are evenly browned on top. Remove the pan and carefully turn each sausage bite before sliding the pan back under your broiler for another 2 to 3 minutes, again, rotating the pan at the 1-1/2 minute mark to ensure even browning. Remove and let cool slightly before transferring the sausage bites to a clean platter. Serve with the spicy mustard dip and toothpicks!

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

½ baguette, cut into ¼-inch slices (You should have around 25 slices.)

4 T. extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

1/3 C. pesto of your choice (I used my kale pesto, but rustic basil pesto would also be bomb if you want to go the homemade route.)

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 T. extra virgin olive oil

½ tsp. crushed red pepper flakes

Pinch of salt

 

Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 T. of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper. Heat 2 T. olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. While the steaks are resting, make the whipped goat cheese. You have two options here: 1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth. 2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.

Mini Tortellini Kabobs

Mini Tortellini Kabobs

Mini Tortellini Kabobs

1/2 C. extra-virgin olive oil

1/4 C. red wine vinegar

3 tsp. honey

2 tsp. lemon juice

2 T. grated Parmesan cheese

3/4 tsp. garlic powder

1 1/2 tsp. dried Italian seasoning

pinch of cracked red pepper flakes

pinch of black pepper

For the Kabobs

8 ounce package refrigerated cheese tortellini

4 ounces provolone cheese (6 thin slices), cut into small squares

50 thin slices salami

50 pimiento-stuffed green olives

toothpicks

 

To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary. Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.) Drain tortellini and discard the marinade. On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive. Serve and enjoy!

Creamy Cornbread Casserole

Creamy Cornbread Casserole

Creamy Cornbread Casserole

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved1 (14.75 ounce) can cream-style corn

2 eggs

1 (8 ounce) package dry corn bread mix

1 C. sour cream

8 ounces Cheddar cheese, shredded

 

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown.

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

1 puff pastry sheet (9×9-inch), thawed

5 T. softened butter

1 heaping T. minced garlic

1 T. chopped fresh parsley

1 T. grated Parmesan cheese

In a small bowl combine the butter with the garlic, parsley and Parmesan. Sprinkle a work surface lightly with flour and gently unfold the pastry. Spread ¾ of the butter mixture evenly from edge to edge. Roll it up. Cover with saran wrap and refrigerate 20 – 30 minutes. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly grease with butter. When the oven is ready take the puff pastry out of the fridge and slice into 1-inch thick rolls. Set on the baking sheet 1 – 2 inches apart. Brush the tops with butter. Bake 20 minutes until golden and puffed. Brush the tops again if you have butter left – there will be melted butter on the baking sheet – you can brush the tops with that too using a pastry brush.

Pumpkin French Toast Sticks

Pumpkin French Toast Sticks

Pumpkin French Bread Sticks

1 loaf French bread or brioche cut into 1″ thick slices, then into thirds

4 large eggs

2/3 C. milk

1/2 C. pumpkin puree

1 1/2 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/4 C. granulated sugar

1 1/2 tsp. ground cinnamon

 

Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked French toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

14 T. unsalted butter 1 3/4 sticks

1/4 C. sugar

2 C. packed dark brown sugar

2 C. flour plus 2 T.

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 large egg

1 large egg yolk

1 T. vanilla extract

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a skillet melt 10 T. butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside. In a separate bowl whisk together sugar, 1/4 C. brown sugar, flour, baking soda, and baking powder. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla. Combine butter mixture with dry ingredients, stirring until a dough forms. Either roll dough out to 1/2-inch thick and use a cookie cutter or roll into a ball and place on cookie sheet. Sprinkle with sugar. Bake for 12-14 minutes, or until cookies begin to set.

Moroccan Beet Salad

Moroccan Beet Salad

Moroccan Beet Salad

5 medium beets, washed/scrubbed

1/2 C. minced red onion

1/4 C. finely chopped fresh parsley

1/4 C. finely chopped fresh cilantro (coriander)

1 1/2 tsp. cumin seeds

1 1/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 T. olive oil

1 T. fresh lemon juice

 

Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance. Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes. While the beets are cooling down, heat a small frying/sauté pan over medium heat. Add cumin seeds to the pan and “roast” them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee/spice mill or by hand using a mortar and pestle. In a small bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt, pepper, olive oil and fresh lemon juice; mix well and set aside. When the beets have cooled down, remove the skins (should slide right off), trim the tops/ends and cut into 1/2 inch (bite-sized) cubes. Combine the beets and the onion/herb mixture in a large bowl and gently stir until the beets are evenly coated. Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy!

Chewy Cafe Style Chocolate Chip Cookies

Chewy Cafe Style Chocolate Chip Cookies

Chewy Café Style Chocolate Chip Cookies

2 C. + 2 T. all purpose flour

1 tsp. baking soda

2 tsp. cornstarch

1 tsp. salt

1 ½ sticks (6 oz) butter, melted and cooled

1 C. dark brown sugar, lightly packed

½ C. granulated sugar

2 large eggs

2 tsp. vanilla extract

1 1/2 C. dark chocolate chips, plus more for topping

 

In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 1/4 C. of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!

Watermelon Fries with Coconut Lime Dip

Watermelon Fries with Coconut Lime Dip

Watermelon Fries with Coconut Lime Dip

1 watermelon rind removed and cut into long fry-like shapes

2 tsp. Tajin Classic Seasoning

1 C. coconut yogurt

Zest and juice of 1 lime

1 T. coconut sugar or to taste

 

In a bowl, combine yogurt, lime juice and zest and coconut sugar. Set aside. On a plate, scatter watermelon fries and sprinkle Tajin classic seasoning. Serve with dip and enjoy!

Filet Mignon with Mustard and Mushrooms

Filet Mignon with Mustard and Mushrooms

Filet Mignon with Mustard and Mushrooms

4 2-inch-thick filets mignons, tied (10 to 12 ounces each)

2 T. canola oil

1 1/2 T. fleur de sel

2 tsp. coarsely cracked black peppercorns

2 T. unsalted butter

12 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick

2 T. dry sherry

Kosher salt and freshly ground black pepper

1 T. good olive oil

1/2 C. minced shallots (2 large shallots)

3 T. Cognac or brandy

1 1/4 C. heavy cream

1/4 C. Dijon mustard

1/2 tsp. whole-grain mustard

2 T. minced fresh parsley leaves

 

Preheat the oven to 400 degrees. Be sure your stove is well- ventilated!  Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium-rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1⁄2 tsp. kosher salt and 1⁄4 tsp. pepper and set aside. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream

1 C. (226g) unsalted butter, room temperature

4 C. (480g) powdered sugar

2 tsp. vanilla extract

1/2 C. (120ml) salted caramel, room temperature

1/4 tsp. kosher salt

 

In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few C. at a time, scraping down the bowl and paddle after each interval. Add the vanilla.  With the mixer still on low, add the salted caramel. Add a pinch of salt, increase the speed to medium, and mix for 2 full minutes.

Old Fashioned Fried Cornbread

Old Fashioned Fried Cornbread

Old Fashioned Fried Cornbread

3 C. water

3 C. cornmeal

1 tsp. salt

3/4 tsp. sugar

1 C. lard (no substitutes)

 

Bring the water to a boil in a saucepan over high heat. Meanwhile, combine the cornmeal, salt, and sugar in a heat-proof bowl. Pour the boiling water into the cornmeal mixture and stir until the dry ingredients absorb all the water and the cornbread batter is firm. If the mixture does not firm up or is grainy, add a little additional water and microwave it until it is fully cooked and firm enough to shape.  Heat the lard in a heavy skillet over medium-high heat. Dip your hands in ice water then form the cornbread into patties. The batter will be hot. Add the patties to the skillet (in batches if necessary) and cook until golden brown. Flip them over and cook on the other side until crispy and brown. Remove the cornbread patties from the pan and let drain on paper toweling. Serve warm.

Pizza Monkey Bread

Pizza Monkey Bread

Pizza Monkey Bread

2 (16.3 ounce) cans refrigerated biscuits quartered

6 ounces pepperoni, quartered

2 C. shredded mozzarella

`1/2 C. Parmesan cheese, shredded or grated

1/4 C. butter, melted and slightly cooled

2 T. olive oil

2 tsp. Italian seasonings

2 tsp. minced garlic (or 1/2 tsp. garlic powder)

marinara for dipping

 

Preheat oven to 350 degrees. In a large bowl, add all the ingredients (except marinara) and toss well until combined.  Pour mixture into a greased 10-inch Bundt pan (you can also use a 9×13 baking dish). Bake for 35-45 minutes or until rolls are cooked on the inside; cover with foil after 20 minutes or until top is browned. Check every 5 minutes towards end of cooking to see if done. Remove from oven and loosen edges of bread with a knife. Invert Bundt pan on a plate and then invert onto a serving plate so that the pretty side is up. Pull apart and dip in warm marinara.

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

1 1/2 lb (650g) flank steak, sliced against the grain

4 medium zucchini

2 T. olive oil

4 garlic cloves, minced

2 T. butter or ghee

1 lemon, juice and zest

1/4 C. (60ml) low-sodium chicken broth

1/4 C. chopped parsley

1/4  tsp. crushed red pepper flakes

Salt and fresh cracked black pepper, to taste

 

1/3 C. low-sodium soy sauce

1/4 C. lemon juice

1/2 C. olive oil

1 T. Sriracha sauce (or any hot chili sauce you like)

 

To make this steak recipe:  Combines the ingredients for the marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook steak for one minute without stirring. Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set aside to a plate. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the grilled steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!

 

Notes:

 

Instead of broth, you can enrich the dish with dry white wine.

You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, then cut into strips afterward.

Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Soft Pretzel Twists

Soft Pretzel Twists

Soft Pretzel Twists

Pretzel Dough:

1½ C. warm water

1 T. sugar

2 tsp. sea salt

2¼ tsp. instant yeast

4½ C. flour

¼ C. (1/2 a stick) butter, melted

8 C. water

½ C. baking soda

1 egg, lightly beaten

.

Garlic Parmesan:

5 cloves garlic, crushed

3 T. butter, melted

3 T. grated Parmesan cheese

.

Cinnamon Sugar:

1 T. cinnamon mixed with 4 T. sugar

3 T. butter, melted

.

Everything:

4 tsp. poppy seeds.

4 tsp. sesame seeds.

4 tsp. dried garlic

4 tsp. dried onion

1 tsp. sea salt

.

Sea Salt & Rosemary:

3 T. fresh rosemary

3 T. sea salt

.

Pepperoni Pizza:

Mini pepperoni, sliced thin

Mozzarella cheese, sliced thin

 

Preheat oven to 200°F. To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together warm water, sugar, salt and yeast; let sit for 5 minutes until frothy. Add the flour and butter and mix on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer dough to a lightly oiled bowl, cover with aluminum foil, and place in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 1 hour until it has doubled in size. Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a 16-inch rope, fold it in half, twist end over end, and shape into a circle, pinching the ends together. Preheat the oven to 425°. Line two large baking sheets with parchment paper; set aside. Bring 8 C. of water and baking soda to a boil in a large pot. Using a flat spatula, drop the pretzel twists into the boiling water and boil for 45 seconds. Depending on the size of your pot you may need to boil one at a time. Remove twists from the water and brush lightly with the beaten egg. Proceed with your topping of choice.

 

Garlic Parmesan topping: Spread the garlic over the tops of the pretzels, then sprinkle lightly with Parmesan. Bake for 12-14 minutes, until golden and puffed. Remove from oven and brush a bit of melted butter over the tops, then sprinkle with more Parmesan. Serve warm.

 

Cinnamon Sugar topping: Bake pretzels for 12-14 minutes, until golden and puffed. Remove from oven and brush lightly with melted butter, then generously cover with cinnamon sugar mixture. Serve warm.

 

Everything topping: Mix the poppy seeds, sesame seeds, dried garlic, dried onion, and salt, then sprinkle over top of the pretzels. Bake for 12-14 minutes, until browned. Serve warm.

 

Sea Salt & Rosemary topping: Sprinkle rosemary and sea salt over the pretzels. Bake 12-14 minutes, until golden and puffed. Serve warm.

 

Pepperoni Pizza topping: Place the pepperoni and mozzarella slices on the pretzel tops, making sure to get some in all the cervices. Bake 12-14 minutes, until golden and puffed. Serve warm.

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

2 lb. mushrooms, sliced 1/4 inch thick

2 T. balsamic vinegar

1 T. soy sauce (or tamari)

3 cloves garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

Smashed Blackberry & Goat Cheese

Smashed Blackberry & Goat Cheese

Smashed Blackberry & Goat Cheese

 

1 1/2 C. blackberries

1/2 C. blueberries

1 tsp. vanilla

1 1/2 T. sugar

3 T.s water

1 – 2 tsp. cornstarch, sifted (for thickness to your taste)

8 oz challah bread, sliced (or your bread of choice!)

4 oz goat cheese

fresh mint to garnish

 

In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated. Cover once more and simmer over a low flame until needed. Meanwhile, toast the challah bread as desired — I recommend extra crispy. When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!