WIW: Waffled Oatmeal Chocolate Chip Cookies

WIW: Waffled Oatmeal Chocolate Chip Cookies

WIW: Waffled Oatmeal Chocolate Chip Cookies

1/2 C. unsalted butter, softened

1/2 C. light brown sugar, firmly packed

2 large eggs

1 tsp. pure vanilla extract

1/2 C. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 C. old-fashioned rolled oats

3/4 C. semisweet mini chocolate chips

nonstick cooking spray

Preheat the waffle iron on medium. In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth. Add the eggs and vanilla, then continue beating until they are fully incorporated. In a medium-size bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until few streaks of flour remain. Add the oats and chocolate chips and stir to combine. Coat both sides of the waffle iron grid with nonstick spray. Place a heaping T. of dough onto each waffle section, allowing room for the cookies to spread. Close the lid and cook until the cookies are set and beginning to brown, 2 or 3 minutes. The cookies should be soft when you remove them and will firm up as they cool. Transfer cookies to a wire rack to cool. Repeat cooking with the remaining batter

Endive, Piquillo Pepper & Chorizo Salad

Endive, Piquillo Pepper & Chorizo Salad

Endive, piquillo pepper & chorizo salad

3 oz. cooking chorizo, sliced or crumbled

6 piquillo peppers from a jar, drained and cut into thin strips

2 garlic cloves, finely chopped

12 Kalamata style black olives, pitted and halved

1 T. chopped flat leaf parsley

2 T. dry sherry

3 white endives

1 T. sherry vinegar

3 T. extra virgin olive oil

salt and freshly ground black pepper

Cook the chorizo in a cold frying pan over medium heat until the fat has rendered and it starts browning slightly. Add the peppers, garlic, olives, and parsley and cook together for a few minutes. Add the dry sherry and cook until it has reduced, about 3 to 4 minutes. Remove from the heat and set aside. Remove 8 to 10 of the outer layers of the endives and set aside. Chop the rest of the endives into 1/2 inch strips, discarding the woody ends, and mix with the cooked chorizo and peppers. Make the dressing by mixing the vinegar and oil together, season with salt and pepper to taste; remember the chorizo is quite salty. To finish off the dish, arrange the whole endive leaves all around a serving platter and place the pepper, chorizo, and endive mixture in the center. Drizzle with the dressing and serve.

Glorious Granola

Glorious Granola

Glorious Granola

Some consider granola too high in calories and fat to be used as an even-day breakfast cereal, though it’s delicious that way. We also love to use it as a topping for fruit and yogurt. Pack some of this granola into an attractive glass jar: It makes a great hostess gift.

 

6 cups old-fashioned oats

1 cup wheat germ

1 cup skim milk powder

1/2 cup sliced almonds

1/2 cup chopped hazelnuts

1/2 cup shelled sunflower seeds

1/2 cup sesame seeds

2 teaspoons cinnamon

1 cup honey

1 cup canola oil

2 teaspoons vanilla extract

3/4 cup golden raisins

3/4 cup dark raisins

1/2 cup dried cherries

1/2 cup dried cranberries

 

Preheat oven to 325°F. In a large bowl, toss together the oats, wheat germ, milk powder, nuts, sunflower and sesame seeds, and cinnamon. In a heavy saucepan, heat the honey and oil until hot but not boiling. Remove pan from heat: stir in vanilla. Pour the honey-oil mixture over the oats mixture and toss to coat thoroughly. Spread evenly in three 9- by 13-inch baking pans, or two roasting pans. Bake for approximately 45 minutes, stirring every 15 minutes until mixture is golden. Cool thoroughly; mix in the raisins, cherries, and cranberries.  Yield: About 10 cups

WIW: Chicken Parmesan with Waffled Vegetables

WIW: Chicken Parmesan with Waffled Vegetables

WIW: Chicken Parmesan with Waffled Vegetables

 

3/4 C. (180 mL) all-purpose flour

2 large eggs

Hot sauce, such as Tabasco, to taste

1 1/2 C. (375 mL) plain bread crumbs

1/4 C. (60 mL) grated Parmesan cheese

Finely grated zest of 1 lemon

1 tsp. (5 mL) salt

1 tsp. (5 mL) freshly ground black pepper

2 C. marinara sauce

4 boneless, skinless chicken cutlets (1 1/2 lb/750 g total)

Non-stick cooking spray

1/2 C. (125 mL) grated mozzarella cheese

Waffled vegetables (recipe below)

Fresh whole basil leaves (optional)

 

Preheat the waffle iron on medium. Place the flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat the eggs with a few drops of hot sauce. In a third shallow bowl or deep plate, combine the bread crumbs, Parmesan and lemon zest. Add 1/2 tsp. (2 mL) of the salt and 1/2 tsp. (2 mL) of the pepper. Bring the marinara sauce to a simmer in a small saucepan over medium-low heat. Put a single layer of the chicken in a zip-top bag, set it on a flat surface and press down on the chicken with a cutting board, rolling pin or heavy frying pan until the chicken is about 1/4-inch (6-mm) thick. Remove the chicken from the bag, place it on a clean cutting board and sprinkle with the remaining 1/2 tsp. (2 mL) each of salt and pepper over it. Repeat with the remaining chicken. Dredge a chicken cutlet in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow the excess egg mixture to drip back into the bowl, then coat the chicken with the bread crumb mixture, pressing the mixture to the chicken so it sticks. Set it aside on a platter and repeat with the remaining chicken. Coat both sides of the waffle iron grid with non-stick spray. Place the chicken in the waffle iron, close the lid and cook until golden brown and cooked through, 4 minutes. Top the chicken with the grated mozzarella and close the lid for 20 seconds to allow the cheese to melt. Remove the chicken from the waffle iron. Ladle about 1/2 C. (125 mL) marinara sauce per portion onto a plate and then place the chicken on top of the sauce. Drizzle with a little more sauce, add the waffled vegetables to the plate and garnish everything with the basil.

 

Waffled Vegetables

 

2 medium zucchini (about 1 lb/500 g), cut into 1/2-inch-thick (1-cm) chunks

1 large red bell pepper (about 1/2 lb/250 g), stemmed, seeded and cut into 1/4-inch-wide (6-mm) strips

2 T. (30 mL) extra-virgin olive oil

1/4 tsp. (1 mL) salt

 

Preheat the waffle iron on medium. Toss the zucchini and the pepper with the olive oil and salt in a large bowl. Place as many vegetables as will fit on the waffle iron, close the lid and cook until the zucchini has softened but is not mushy, 4 minutes. Use silicone-tipped tongs to remove the vegetables and place them on a serving plate. Repeat Steps 3 and 4 with the remaining vegetables

 

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

1/4 C. vegetable oil

2 C. white rice, uncooked

1 1/2 tsp. salt

1/2 tsp. garlic powder

1 tsp. cumin

1/2 C. chopped onion

1 Anaheim pepper, seeds and membrane removed, then diced

1 can tomato sauce or diced tomatoes

4 C. chicken broth

Cilantro, for garnish

Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown. Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften. Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.

Chicken with Sautéed Mushrooms

Chicken with Sautéed Mushrooms

Chicken with Sautéed Mushrooms

1/4 cup all-purpose flour

1 1/2 pounds chicken cutlets

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

2 tablespoons fresh thyme leaves, chopped

1 pound button mushrooms, trimmed and quartered

1/4 cup dry white wine

1/4 cup low-sodium chicken broth

1/4 cup chopped fresh flat-leaf parsley leaves

Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. In a large skillet, heat oil and 1 tablespoon butter over medium-high. Working in batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.  Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes. Add wine and broth, and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices. Top with chopped parsley before serving.

WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

½ C. whole milk

4 large eggs

4 C. unbleached all-purpose flour

1 tsp. kosher salt

3 T. granulated sugar

1 ¾ tsp. instant or rapid rise yeast

1 C. room-temperature unsalted butter

1 C. pearl sugar or crushed sugar cubes

vegetable oil

chocolate sauce (to serve)

In a small saucepot, heat milk to scalding, or 180°F, using a candy thermometer to gauge temperature. Pour milk into a heatproof bowl and set aside, with candy thermometer, to cool to 110°F. In the bowl of a stand mixer fitted with the dough hook attachment, add warm milk and then eggs, flour, salt, sugar and yeast. Mix on medium speed until dough is fully moistened and cleans the sides of the bowl, about 8 minutes. Scrape dough off hook, press together into bottom of bowl, cover and let rest for 10 minutes. Then add bowl back to stand mixer and begin adding butter on medium speed, increasing speed one setting at a time, until fully incorporated and dough is glossy and smooth, about 8 minutes. Add pearl sugar and mix just until incorporated. Place dough in an oiled bowl, making sure to coat dough in a little oil, as well, and tightly wrap with plastic wrap; refrigerate dough overnight. Turn dough out onto a floured work surface and press into a rectangle 5 inches by 8 inches. Using a sharp knife, cut dough into quarters, then each quarter into 3 equal pieces for a total of 12 pieces. Round each portion into a ball and set aside to warm to room temperature for 45 minutes; lightly cover bowl with a tea towel. Preheat waffle iron on medium-high heat. After dough balls have rested and waffle iron is hot, bake each waffle in iron until a deep golden brown. Drizzle with chocolate sauce and serve.

Whole Wheat Flakes

Whole Wheat Flakes

Whole Wheat Flakes

2 cups finely ground dried wheat (approximately)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup warm water

1/2 cup molasses

 

Combine l cup of the wheat with the cinnamon, nutmeg, and salt. Dissolve the baking soda in water and stir quickly into the molasses. Add the flour mixture, then enough of the remaining wheat to make a very stiff dough. Roll very thin and cut into strips. Dry according to your preferred method.  Dehydrator: Lay strips on trays without overlapping. Dry at highest setting until crisp, about 4 to 6 hours. Remove and cool. Crumble into small, flat pieces. Spread over trays again and dry at highest setting for 2 hours longer, or until very crisp.  Sun: Lay strips over trays and dry in full sun where there is good air circulation. Dry until crisp, about 6 to 8 hours, turning once. Crumble into small pieces and spread over trays. Continue drying for 2 to 4 hours longer, stirring occasionally. Take trays inside at night, if necessary.  Oven or homemade dryer: Lay strips on trays. Dry at 15o°F for 4 to 6 hours with door ajar until crisp. Remove from oven or dryer and crumble, then return to trays and dry for 2 to 4 hours longer, or until very crisp.  Store dried cereal in an airtight container. Serve with sugar and milk as a ready-to-eat cereal. Yield: 10 servings

Olive Oil & Balsamic Vinegar Dipping Sauce

Olive Oil & Balsamic Vinegar Dipping Sauce

Olive Oil & Balsamic Vinegar Dipping Sauce

1/4 cup extra-virgin olive oil

1 cloves garlic, minced

2 tablespoons balsamic vinegar

1 tablespoon dried oregano

1 tablespoon dried basil

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

 

Add oil and garlic to a shallow bowl or rimmed plate. Drizzle vinegar over top, then add herbs, salt and pepper.   Serve with a hearty, fresh whole-grain bread.

Braised Pork Belly with Pickled Radishes

Braised Pork Belly with Pickled Radishes

Braised Pork Belly with Pickled Radishes

1/2 cup low-sodium soy sauce

1/2 cup mirin

1/2 cup fresh lime juice (from 3 limes)

1/4 cup light brown sugar

1/4 cup thinly sliced fresh ginger

2 garlic cloves, thinly sliced

3 pounds pork belly, skin removed

1 tablespoon vegetable oil

1 large onion, coarsely chopped

Salt

2 cups low-sodium chicken broth

2 scallions, thinly sliced

Pickled Radishes and steamed rice, for serving

 

In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.  Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.  Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender. Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes. Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions. Serve with Pickled Radishes and rice.

Copycat Bennigan’s Monte Cristo

Copycat Bennigan’s Monte Cristo

Bennigan’s Monte Cristo

9 Slices Wheat Bread

3 Slices Cooked Turkey

3 Slices Cooked Ham

3 Slices American Cheese

3 Slices Swiss Cheese

 

Batter

1 Egg

1 – 1 1/4 C. Water

1/2 tsp. Salt

1 tsp. Sugar

1 1/2 C. Flour

1 T. Baking Powder

Vegetable Oil (for deep frying)

 

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar. Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes

Beef Sukiyaki

Beef Sukiyaki

Beef Sukiyaki

1/2 lb. dried fettuccine

1/4 C. plus 2 T. soy sauce

1/4 C. plus 2 T. sake

1/4 C. plus 2 T. water

2 T. sugar

2 T. vegetable oil

3/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths

Salt

1 medium sweet onion, cut into 1/2-inch wedges

8 large shiitake mushrooms, caps only, quartered

3 scallions, cut into matchsticks

1 bunch of watercress, thick stems discarded

1/2 lb. (about 1/2 block) firm tofu, cut into 1-inch cubes

 

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 T. of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 T. of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.

Chicken Scarpariello

Chicken Scarpariello

Chicken Scarpariello

 

4 pounds chicken, cut into 2- to 3-inch pieces

Salt

Black pepper

4 tablespoons olive oil

8 to 12 garlic cloves, finely minced

8 medium-hot cherry peppers, quartered (or non-spicy bottled cherry peppers in vinaigrette)

â…“ cup red wine vinegar

â…“ cup white wine

½ cup chicken stock

¼ C. chopped Flat Leaf Parsley

 

Preheat broiler.  Season chicken with salt and pepper.  Heat 3 tablespoons of oil and sauté chicken until golden brown on all sides, 6 to 7 minutes total. Drain chicken and place in single layer on baking pan. Wipe skillet, add 1 tablespoon oil, and sauté garlic until golden. Add cherry peppers, salt, and pepper, and cook, stirring, for 30 seconds. Add vinegar, bring to a boil, and reduce liquid by half. Add wine and reduce by half again. Add stock and bring to a boil. Pour stock mixture over chicken in baking pan. Place in oven and broil for 5 to 7 minutes, stirring occasionally, until liquid thickens slightly and chicken is cooked through.  Stir in parsley and serve.

 

from The Mediterranean Prescription

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

1 cup loosely packed fresh basil

1 1/2 tablespoons chopped shallot

2 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons mayonnaise

6 tablespoons extra-virgin olive oil

parmesan cheese

 

2-3 slices Prosciutto, ripped

2-3 slices Genoa Salami, sliced and cubed

1 Roma Tomato, sliced and cubed

3-5 Cherry Tomatoes, sliced

a handful of Spinach

A little Romaine

Thinly sliced Parmesan Cheese

Cubed French Bread

Basil Dressing

 

First, take all of the Basil Dressing ingredients and blend in blender or food processor. Refrigerate until ready to use.   Then, preheat oven to 350 degrees. Cube French bread and add to baking sheet. Sprinkle bread with olive oil and garlic salt. LIGHTLY TOAST the bread. Be careful not to let the bread become too crispy. The bread should barely, if not at all, brown (3-5 minutes).  Add the remainder of the Salad Ingredients to a large dinner bowl or plate.   Mix Salad Ingredients with the basil dressing. Enjoy!

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

 

6 cups thinly sliced beefsteak tomatoes

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon garlic powder

2 tablespoons fresh chopped parsley

2 tablespoons grated Parmesan cheese

 

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices. Place slices without overlapping onto dehydrator shelves or a baking pan. If you are baking preheat oven to 200 degrees F. In a small bowl whisk together the remaining ingredients. Sprinkle mixture over each slice. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

4 whole sweet potatoes sliced into fries

1 bottle Oktoberfest beer

1 T. pumpkin pie spice

1 T. brown sugar

2 T. olive oil

¼ cup ketchup

2 T. honey infused balsamic vinegar

1 tsp. pumpkin pie spice

1 T. honey

In a bowl, combine the beer, brown sugar and pumpkin pie spice.  Next put the sweet potato fries into the beer solution, and allow them to soak for at least an hour in it.  Preheat your oven to 350.  After the fries have soaked in the beer solution, on a parchment paper lined cookie sheet, spread the fries over it in a single layer. Drizzle the olive oil over the fries. Bake for about 20 minutes. Spiced Balsamic Dipping Sauce:  In a small bowl, mix together the ketchup, vinegar, honey and pumpkin pie spice.  Give it a little taste and adjust if needed. If too sweet add a little more balsamic, if too spiced, add a little honey. It is what you like, use your judgment.  Take the fries out the oven, serve them up with the sauce and ENJOY!

Blueberry & Green Grape Jewels

Blueberry & Green Grape Jewels

Blueberry & Green Grape Jewels

2 cups light sour cream

¼ cup brown sugar, firmly packed

1 teaspoon vanilla extract

2 cups blueberries

2 cups seedless green grapes

Stir together the sour cream, sugar, and vanilla. Chill at least 30 minutes for flavors to blend.  Set aside 1/4 cup of the blueberries. In a large serving bowl or individual dessert dishes, combine blueberries and grapes, then top with the sour cream mixture. Garnish with reserved blueberries.

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

 

½  of 410g can cannellini beans (14oz. can)

½ – 1 clove garlic, peeled

A little virgin olive oil

A little white wine vinegar

Small bunch of summer savory

Few slices of Fougasse (a French bread)

 

Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves.  Serve with griddled slices of fougasse.

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

1 pound ground beef, not too lean (80/20 chuck works well) {or sub another ground meat}

1/2 C. panko bread crumbs

4 oil-packed anchovy fillets, minced (optional)

2 scallions (white and green parts), chopped

1 egg, beaten

1 tsp. kosher salt

1 garlic clove, grated on a Microplane or minced

1 tsp. grated fresh ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground allspice

1/3 C. Orange Marmalade

1 T. Cider Vinegar

1 T. Soy Sauce

¼ tsp. Red Chile Flakes

Chives, for garnish

 

Set an oven rack at least 4 inches from the heat source, and heat the broiler. In a large bowl, combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice, and mix gently but thoroughly. Form the mixture into 1 1/4-inch balls. At this point you can cover and refrigerate them overnight before cooking. Arrange meatballs an inch apart on a rimmed baking sheet. Broil until meatballs are golden all over and cooked through, 5 to 7 minutes. Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce, and chile flakes, and bring to a simmer. When the meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler. Broil until the glaze is bubbling, 1 to 2 minutes. Serve with the chives scattered on top if desired.

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

1 boneless turkey breast (2 1/2 pounds)

1 bunch of fresh rosemary, about 8 large sprigs

8 to 12 oil-packed anchovies

2 large garlic cloves, finely chopped

Finely grated zest of 1 lime

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 T. EVOO

If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining rosemary. Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together the anchovies, chopped rosemary, garlic, lime zest, salt, and pepper. Stir in the oil. Spread this mixture all over the turkey, place the turkey in a bowl, and cover it loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours. Heat the oven to 4OO°F. Place the reserved rosemary sprigs on a small rimmed baking sheet. Roll the turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn’t unroll as it cooks. Put the turkey, skin-side up, on top of the rosemary. Roast the turkey for 25 minutes. Then reduce the heat to 35O°F and continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F, another 20 to 30 minutes. Allow the meat to rest for 10 minutes before untying and slicing. Serve with aioli & tapenade, if desired.

 

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

2 bone-in pork or veal chops (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 T. plus 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, plus more as needed

1 tsp. finely ground black pepper, plus more as needed

8 ounces peaches or nectarines (about one large peach or nectarine), pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving

 

Heat the oven to 475 degrees. In a large bowl, toss the chops and onions with the 1 T. olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.  Meanwhile, in a large bowl, toss the peaches with the remaining 1 tsp. olive oil, and sprinkle them with a generous pinch each of salt and pepper. Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil until everything is lightly charred and the chops are just cooked through, 3 to 5 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil. Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

¾ C. Sour Cream

¾ C. Mayo

3 oz. Smoked Salmon

2 tsp. Lemon Juice

1 tsp. Horseradish

2 tsp. minced Fresh Dill

Salt & Pepper

Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.

Herb-Marinated Steak with Lemon

Herb-Marinated Steak with Lemon

Herb-Marinated Steak with Lemon

1 C. fresh basil leaves, plus torn basil leaves for garnish

3 scallions (white and green parts), thinly sliced, plus more for garnish

2 T. fresh lemon thyme or regular thyme leaves, plus more for garnish

2 T. fresh mint or dill leaves

2 fat garlic cloves

1 jalapeno, seeded (optional)

2 ½ tsp. kosher salt

Finely grated zest of 1 lemon

Juice of 1/2 lemon

1/4 C. extra-virgin olive oil

2 1/2 pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil

 

In a blender or food processor, combine the basil, scallions, thyme, mint, garlic, jalapeno if using, salt, lemon zest, and lemon juice. Pour the olive oil over the mixture, and blend until it turns to a paste. Pat the steak dry with paper towels, and place it in a wide bowl. Slather the paste all over the meat, cover the bowl, and refrigerate for at least 30 minutes or as long as overnight. When you are ready to cook the steak, heat a grill or broiler to high. Use a paper towel to gently pat the meat dry, leaving as much paste as possible on the meat. Grill the meat over direct heat or under the broiler on a rimmed baking sheet or broiler pan until it is nicely browned on both sides (see below for cooking times). Then transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice the steak against the grain and serve, garnished with basil, scallions and thyme.

 

Skirt Steak and other ½” thick steaks: 2-4 minutes per side

Strip, flank, filet mignon, ribeye and other 1 – 1 ¼” thick steaks: 3-6 minutes per side.

London broil and other 1 ½” – 2” thick steaks: 6-9 minutes per side.

Roasted Shrimp & Vegetable Salad

Roasted Shrimp & Vegetable Salad

Roasted Shrimp & Vegetable Salad

2 servings

 

1 cup cherry tomato, sliced

1 cup shredded carrot

1 cup yellow bell pepper, diced

1 cup red onion, diced

1 cup asparagus, diced

1 lb shrimp

olive oil, to coat

chili powder, to taste

fresh oregano, to taste

salt, to taste

pepper, to taste

lime juice, to taste

1 large handful mixed greens

 

Chili Lime Dressing

 

3 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon chili powder

salt, to taste

pepper, to taste

 

Preheat oven to 400ËšF (200ËšC). Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook. Mix dressing ingredients together in a small bowl. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together. Enjoy!

One Pot Cuban Yellow Rice with Chicken & Sausage

One Pot Cuban Yellow Rice with Chicken & Sausage

One Pot Cuban Yellow Rice with Chicken & Sausage

 

Canola Oil

3 chicken breasts cut into small/medium pieces

2 sausages, sliced (Butifarra Cubana preferred)

1/2 large green pepper

1/2 large onion

2 cloves of garlic

1 teaspoon whole cumin (or 1/2 teaspoon cumin powder)

1 teaspoon turmeric powder

4 cups chicken broth or vegetable stock (make your own)

1/2 cup dry white wine (optional)

2 cups white parboiled rice

1/4 cup frozen green peas

1/4 cup frozen corn

1 cup of any other veggies you like: red peppers, carrot, even broccoli, edamame etc

Salt and black pepper to taste

 

Cover the bottom of a large heavy pot with oil. (No more than 1 1/2 teaspoons). Heat stove on medium heat. Add garlic, turmeric, and cumin and cook for about 2 minutes. Add sausage and chicken to pot and cook for about another 8 minutes. Add chopped green peppers and onion and cook for another 5 minutes. Add chicken broth and wine (if using) and heat to boiling. Once boiling, add rice and reduce the heat to a simmer and cook for 15 minutes. Add peas and other veggies and stir cover and continue simmer until rice is cooked (water has evaporated)

Cherry Vinegar

Cherry Vinegar

Cherry Vinegar

1/2 cup pitted, chopped cherries or 1 cup fresh, whole and uncracked cherry pits*

If you haven’t pitted the cherries yet, start there. Do so over a bowl to catch the juices that are bound to drip and drop during the process. Those juices are tasty delicious and stain easily, so you don’t want them going to waste and splattering all over the place.

Simply put the 1/2 chopped cherries or 1 cup fresh, whole and uncracked cherry pits in a glass jar or other seal-able container (jars are preferably to bottles here since you’ll need to get everything out again when you strain the vinegar), fill it with the 2 cups cider vinegar or white wine vinegar, cover, and set aside overnight to let the cherry flavor blend into the vinegar.

Strain, discard the cherries and/or cherry pits, return the vinegar to the jar or transfer to a bottle, cover or otherwise seal, and store at room temperature for up to a year. Use cherry vinegar in salad dressings, in glazes, or mixed with sparkling water or club soda and a bit of honey or sugar to taste for a refreshing soft drink.

* Again, be sure to use only whole cherry pits and to discard them after the soak. Cherry pits contain cyanide, a poison, and you certainly don’t want that in the vinegar.

WIW: Classic Waffleburger

WIW: Classic Waffleburger

WIW: Classic Waffleburger

Nonstick cooking spray
1 lb. ground beef
½ tsp. salt
1 tsp. freshly ground black pepper
4 slices American, Cheddar, or Gruyere cheese (optional)

4 store-bought or homemade hamburger buns

Ketchup, mustard, lettuce, tomato, and pickles, for serving

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Season the beef with the salt and pepper and form it into 4 patties, each roughly the shape of the buns. Place as many patties as will fit in the waffle iron, close the lid, and cook until the beef reaches an internal temperature of 160 F on an instant-read thermometer, 3 minutes. When the patties have cooked, remove them from the waffle iron. If you would like a waffleburger with cheese leave a patty in the waffle iron, top with the cheese, and close the lid to waffle very briefly— about 5 seconds. Repeat with any remaining patties. Serve on a bun with ketchup, mustard, lettuce, tomato, and pickles.

Tasty 101 Best Brownies

Tasty 101 Best Brownies

Tasty 101 Best Brownies

2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing

8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped

¾ cup unsweetened Dutch process cocoa powder, divided

1 tablespoon espresso powder

2 cups granulated sugar

½ cup dark brown sugar, packed

2 teaspoons vanilla extract

2 teaspoons kosher salt

6 large eggs

1 cup all-purpose flour

Flaky sea salt, for sprinkling

 

Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.  Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.  Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.  Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.  Set the brownies on a cooling rack and cool completely in the pan.  Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Choctaw Banaha Corn Shuck Bread

Choctaw Banaha Corn Shuck Bread

Choctaw Banaha Corn Shuck Bread

Two cups of cornmeal

1 ½ cup boiling water

1 tsp. baking soda

1 tsp. salt

corn shucks

 

Boil corn shucks for ten minutes.  In a large bowl mix together the cornmeal, soda and salt until it is doughy.  Roll into longish shape that will fit into the corn shucks.  Wrap the shucks around the dough and tie with a shuck string, then boil in pot of water for 30-40 minutes. Drain, then let set for five minutes before serving.   We eat it with salsa on top.  A great addition with pinto beans.  To make Banaha more interesting, I add a variety of things to the cornmeal mixture: chopped onions, green sweet peas, spinach, garlic, pepper. I prefer to boil the Banaha in unsalted turkey, chicken or vegetable broth instead of water for added flavor.

Light Cherry Lemonade Freeze

Light Cherry Lemonade Freeze

Light Cherry Lemonade Freeze

 

1½ cups light lemonade (If you cannot find this, you can make it with crystal light)

1 cup frozen dark cherries

1½ cups crushed ice

1/8 teaspoon almond extract

 

Place light lemonade and cherries in a blender. Blend to mix.  Add crushed ice and almond extract and blend on high until the ice is completely incorporated. (similar to Wild Cherry Lemonade Mixer from Auntie Anne’s, without the tremendous about of sugar)

 

Nutrition Information Per Serving (1½ cups)

Calories: 50

Total Fat: 0g

Fiber: 2g

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1 1/4 pounds cauliflower, cut into florets

1/4 cup extra-virgin olive oil, plus more as needed

1 teaspoon cumin seeds

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

l pound Italian sausages, pricked with a fork

1/3 cup plain yogurt, preferably non-Greek, whole milk

1 small garlic clove

Turkish or Aleppo pepper, as needed

Toasted pine nuts, for serving

Fresh herbs such as parsley, dill or mint, for serving (optional)

 

Heat the oven to 425°F. Spread the cauliflower florets on a large rimmed baking sheet, and toss with the olive oil, cumin seeds, salt, and pepper. Roast for 10 minutes. Coat the sausages lightly with olive oil, place them on another rimmed baking sheet, and add it to the oven with the cauliflower. Roast, turning them over halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes. While the cauliflower and sausages are cooking, prepare the yogurt sauce: Place the yogurt in a small bowl, grate the garlic clove over the yogurt, add salt and pepper to taste, and stir together. Place the sausages and cauliflower on a platter or individual serving plates. Spoon the yogurt sauce on top, and sprinkle with Turkish pepper, and pine nuts and fresh herbs if using.

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

 

¼ cup butter

1 cup milk

1/2 teaspoon salt

1 cup unbleached all-purpose flour

4 eggs

1 cup grated Swiss cheese

1/2 teaspoon chili powder

1 teaspoon minced fresh basil, or teaspoon dried

1/8 teaspoon cayenne pepper

2 cups corn kernels

 

Preheat oven to 375°F. In a small saucepan, combine the butter, milk, and salt. Bring to a boil and remove the pan from the heat. Add the flour and stir well. The dough will form a ball, rolling off the sides of the pan. Return the pan to the heat and cook for about l minute to dry out the dough, stirring constantly.  Remove the pan from the heat and stir in the eggs, one at a time. Add the cheese, chili powder, basil, cayenne, and corn; stir well.  Grease a baking sheet and drop teaspoons of dough onto it, leaving at least 2 inches between each puff. Bake for 25 minutes or until puffy and browned. Serve hot.

WIW: Gridded Grilled Cheese

WIW: Gridded Grilled Cheese

WIW: Gridded Grilled Cheese

 

1 T. Room Temperature Butter

2 slices Sturdy Sandwich Bread

3 oz. good melting Cheese, such as cheddar, american, taleggio

 

Preheat the waffle iron on low. Butter one side of each slice of bread. Place a slice of bread, buttered side down, on the waffle iron, as far away from the hinge as possible. (This will allow the lid to press down on the sandwich more evenly.) Distribute the cheese evenly on the bread Top with the second slice of bread, buttered side up. Close the lid of the waffle iron and cook until the cheese is melted and the bread is golden brown. 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. Remove the sandwich from the waffle iron. Slice into halves or quarters and serve.

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

6 ounces lite smoked sausage
2 (14-ounce) cans, or 4 C., reduced-sodium chicken broth
1/4 tsp. red pepper flakes
1 large russet potato (about 1/2 pound)
4 C. washed and chopped escarole
1/2 C. low-fat evaporated milk
2 tsp. cornstarch

Cut the sausage at an angle into slices about 1/2-inch thick and place into a medium soup pot. Add the broth and red pepper flakes and place over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter each slice and add to the pot. Bring the soup to a simmer, cover, and cook for 10 minutes. Remove the lid, add the escarole, and simmer for 5 more minutes. Whisk together the evaporated milk and cornstarch in a small C. and add to the soup. Simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.

 

Yield: 4 servings (1 ½ C.)

Calories: 189

Fat: 4.5g

Fiber: 6g

WIW: Shrimp & Waffles

WIW: Shrimp & Waffles

WIW: Shrimp & Waffles

Waffles:

1 C. cornmeal

1 C. all-purpose flour

1/2 C. grated Parmesan

2 tsp. baking powder

Kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 1/2 C. buttermilk

3 T. grapeseed or vegetable oil

1 T. packed light brown sugar

2 large eggs

Cooking spray

Shrimp:

1 lb. large peeled, deveined shrimp, tails removed

Kosher salt and freshly ground black pepper

2 T. olive oil

1/2 C. dry white wine

1 C. grape or cherry tomatoes, halved

4 scallions, sliced

4 T. unsalted butter, cut into pieces

1/4 C. grated Parmesan

2 tsp. hot sauce, plus more for serving

Lemon wedges, for serving

 

For the waffles: Whisk together the cornmeal, flour, Parmesan, baking powder, 1 tsp. salt, cayenne, garlic powder and a few grinds of black pepper in a large bowl. Whisk together the buttermilk, grapeseed oil, sugar and eggs in a medium bowl. Pour the wet mixture into the dry mixture, and gently stir until just incorporated (it’s OK if there are some lumps). Let the batter rest for 15 minutes.  Meanwhile, preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Spray the top and bottom of the waffle iron with cooking spray. Fill the waffle iron about three-quarters full of batter (some of the waffle iron should still be showing). Close the lid gently and cook according to manufacturer’s directions until golden brown and crisp. Keep the cooked waffles warm in the oven.  For the shrimp: Sprinkle the shrimp lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until they just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet, bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through, 2 to 3 minutes (if the pan gets too dry, add water 1 T. at a time). Add the tomatoes and scallions and toss with the shrimp until the tomatoes just begin to soften, about 1 minute. Add the butter pieces and swirl the pan until there’s a thick sauce. Stir in the Parmesan and hot sauce.  Arrange 2 waffles per plate and spoon the shrimp and sauce evenly over the waffles. Serve with lemon wedges and more hot sauce.