Acai & Blackberry Smoothies

Acai & Blackberry Smoothies

Acai & Blackberry Smoothies

½ C. Frozen Oregon Marion Blackberries

3.5 oz Frozen Acai

1 banana

¾ C. almond milk

½ tsp. cinnamon

2 T. flax seed

 

Add all of the ingredients to a blender. Blend until smooth.

 

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

4 ounces dried flat linguine-width rice noodles

2 1/2 tsp. kosher salt, plus more

1 pound flank steak

2 tsp. refined coconut or vegetable oil, divided

1/4 C. red curry paste

2 tsp. freshly grated ginger

1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons

2 1/2 C. low-sodium beef broth

1 (15-ounce) can coconut milk

2 tsp. fresh lime juice, plus wedges for serving

4 ounces pea sprouts or shoots

1/2 C. basil leaves, preferably purple Thai

1/2 C. mint leaves

Sliced red chiles (for serving)

 

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside. Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain. Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, then remove from heat and stir in noodles and lime juice.

Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

The Walking Dead Brain Cupcakes

The Walking Dead Brain Cupcakes

The Walking Dead (Zombie) Brain Cupcakes

Pink or white paper Cupcake liners

1 recipe batter for Red Velvet Cupcakes

1 recipe Vanilla Butter Cream Frosting

Red and black food coloring

Pastry bag and large round tip

 

Line Cupcake tins with the liners. Fill the Cupcake liners two-thirds full with the batter and bake the Cupcakes as directed in the recipe. Mix a drop of red and black food coloring into the frosting to make it a pinkish gray brain color. Using the pastry bag, pipe the frosting in a squiggly pile on half of each Cupcake top (brains have two hemispheres, you know). Now pipe the frosting in a squiggly pile on the other half of the Cupcake top.

Frosty Citrus Party Punch

Frosty Citrus Party Punch

Frosty Citrus Party Punch

2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed

3 cups cold water

2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled

½ pint lime or lemon sherbet (1 cup), softened

 

Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.

Vanilla Frozen Orange Juice

Vanilla Frozen Orange Juice

Vanilla Frozen Orange Juice

I can frozen orange juice concentrate

1.5 cans water

1.5 cans ice

1 tsp. vanilla extract

a splash of milk to smooth out the acidity of the orange juice

Blend all the ingredients together and serve frozen.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

1/2 C. butter (1 stick), softened to room temperature

1-1/2 C. smooth peanut butter

1 C. packed brown sugar

1/2 C. white sugar

2 eggs

2 T. light corn syrup

4 T. water

1 T. vanilla extract

2 1/2 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 C. (12 oz) semisweet chocolate chips

 

Preheat oven to 375 degrees F (190 degrees C).  In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1/2 T. each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Skillet Salisbury Steak

Skillet Salisbury Steak

Skillet Salisbury Steak

1 pound ground beef

1/2 C. bread crumbs

2 T. ketchup

1 T. Worcestershire sauce

1 tsp. mustard powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 egg

2 T. butter

 

8 ounce mushrooms, sliced

1 small sweet onion, sliced

2 C. beef broth

1 T. ketchup

1 T. Worcestershire sauce

1 T. cornstarch

1 T. water

 

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, salt, pepper, and egg. Mix with your hands until just combined and shape into 4 oval patties.  Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.  Add the mushrooms and onion to the pan and cook until tender, 4-5 minutes. Remove to the plate with the patties.  To make the gravy: Add the beef broth, ketchup, and Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits

6 cup savory chicken bone broth (or chicken stock)

1/2 stick unsalted Kerrygold Butter

1/3 cup heavy cream

1 cup shredded Kerrygold Reserve Cheddar

1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)

sea salt, to taste

freshly cracked black peppercorns, to taste

2 tablespoons chopped cilantro per plate

Caramelized Onions:

 

1 large Sweet Vidalia Onion

1 tablespoon extra virgin olive oil

2 tablespoons high-quality unsalted butter

sea salt, to taste

freshly ground black peppercorns, to taste

 

In a large skillet over med-high heat add EVOO and unsalted butter. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) to get a bit of char on them. Reduce heat to low and slow cook them until they caramelize. About thirty-five (35) more minutes and they’re done. Add sea salt and freshly ground black peppercorns to taste.

 

Notes: Don’t slice your onions too thin, thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut, about a 1/4″ is perfect.

 

Cooking the lamb sausage:

 

I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal too for even more flavor. Once the oil began to smoke I added the lamb sausage. I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage. After browning both sides reduce the heat to med-low and cook the sausage until done. About 15-20 minutes. The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits.

 

Cheesy Grits Directions:

 

Cook your grits last, because grits naturally thicken the longer they sit. So, for best results prepare the meat and onions first, then prepare the cheesy grits last.

 

Prepare caramelized onions and lamb sausage ahead of time.  Using a large stock pot over med-high heat add six cups of savory chicken bone broth, butter and a pinch of sea salt. When the bone broth mixture begins to boil start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits.  Continue stirring until the grits start to thicken, typically after 10-12 minutes. Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts. Add sea salt and freshly ground black peppercorns to taste. Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage. Serve.

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

1-1/4 lb boneless, skinless chicken thighs, cut into bite sized pieces

1 tablespoon olive oil

salt and pepper to taste

1/2 medium sweet onion, finely diced

2 cloves garlic, minced

12 oz short pasta (penne, rotini, ziti)

1/2 cup red wine

1-1/2 cups chicken broth

1 (28 oz) can crushed tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

1/4 cup chopped fresh parsley

 

In a large skillet or dutch oven heat the oil over medium heat. Add the chicken and onion; season with salt and pepper. Cook and brown for 8 to 10 minutes or until onion is soft and chicken is nearly cooked through. Add the garlic and cook for another minute. Add the pasta, wine, broth, tomatoes, basil, oregano, and red pepper flakes and stir to combine. Cover and simmer for about 15 minutes, stirring occasionally, until pasta is tender. Meanwhile, in a small bowl combine the Parmesan cheese and the bread crumbs; set aside. When the pasta is tender, sprinkle with mozzarella cheese and then the parmesan and bread crumb mixture. Broil for 3-4 minutes or until golden and crispy. Remove from oven and sprinkle parsley on top. Serve.

Mango Apple Salad

Mango Apple Salad

Mango Apple Salad

2 cups arugula

1 mango, peeled and cut into sticks

1 Honeycrisp apple, peeled and cut into sticks

1/2 cup cherry tomatoes

1/3 cup Honey Avocado + Thyme salad dressing (recipe below)

2 tablespoons Parmesano Reggiano

pinch of sea salt

pinch of freshly ground black peppercorns

 

Prepare the mango, Honeycrisp apples, and cherry tomatoes ahead of time. Wash, rinse and thoroughly drain fresh arugula.  Toss the salad greens with 1/3 cup of the Honey Avocado + Thyme salad dressing until the arugula is evenly coated. Transfer the arugula to a serving bowl and top with slices of mango, apples, and mini-cherry tomatoes. Add Parmesan Reggiano

 

Honey Avocado & Thyme Dressing

 

1 ripe avocado

1 tablespoon mayonnaise

2 tablespoons honey

1 tablespoon extra-virgin olive oil

1/8 teaspoon sea salt

1/8 teaspoon freshly cracked black peppercorns

 

Into a food processor add the flesh of one ripe avocado, mayonnaise, honey, extra virgin olive oil, sea salt, and freshly cracked black peppercorns. Pulse the ingredients until smooth, the mixture should be creamy and should coat the back of a spoon but pourable. Drizzle over salad and serve.

Dutch Baby Bowls with Country Sausage Stuffing

Dutch Baby Bowls with Country Sausage Stuffing

Dutch Baby Bowls with Country Sausage Stuffing

1 C. Milk

6 Eggs

1 cup flour

1/8 tsp salt

1/4 cup unsalted butter, melted

3 Italian sausage links

1/2 apple, peeled and diced

1/4 cup raisins

1 potato, baked, cooled, and diced

1/2 yellow onion, diced

1/2 tsp dried sage

1/8 tsp cinnamon

Salt and pepper, to taste

 

Preheat oven to 4OO°F and spray 2 standard muffins pans. In a blender, mix together milk, eggs, flour, and salt until well blended. If the butter is still warm, let it get to room temperature before pouring it into the blender. This will ensure the hot butter doesn’t cook the eggs. Divide the batter evenly among the 24 cups, filling each cup halfway full. Bake at 4OO°F for 13-15 minutes. They will expand while they bake, like a popover, but will settle and sink when taken out of the oven.  While the dutch babies bake, prepare the country sausage filling. In a skillet over medium heat, brown the sausage links for 2-3 minutes. They do not need to be fully cooked, just firm enough to be sliced. Remove the sausage and slice into rounds. (If you are using fully cooked sausage, you can skip this step and slice the sausages before adding them to the pan.) Return the sausage to the pan. Mix in the apples, raisins, potatoes, onions, sage, and cinnamon. Add salt and pepper to taste. Remove from the heat when the onions are softened and sausage is no longer pink. Serve the sausage mixture in the dutch baby cups.

Canned Copycat Rotel

Canned Copycat Rotel

Canned Copycat Rotel

6-7 pints

12 cups cored, peeled, and quartered tomatoes

1 Onion, diced

1 cup finely chopped chili peppers (anaheim, ancho, poblano, hatch or other mild pepper – add in a jalapeno for spice, if desired)

1 tablespoon canning salt

1 teaspoon black pepper

1 teaspoon dry oregano

1/2 teaspoon coriander

1-2 T. Sugar

citric acid to add to jars: 1/4 teaspoon for each pint (1/2 teaspoon for quarts) OR 1 tablespoon bottled lemon juice for pints (2 tablespoons for quarts)

 

Put all ingredients in large enamel pot. Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pints. Seal and process in boiling water bath.

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

 

Colcannon:

 

2 1/2 pounds of russet potatoes, peeled and cut into large chunks

Salt

5 T. unsalted butter

3 lightly packed cups of chopped chard, kale, spinach, or cabbage

1/2 cup of green onion greens, chopped

1 cup milk or cream

Colcannon cakes:

 

About 3 cups of colcannon

1 cup flour

1 egg

2-3 teaspoons salt

4 T. butter or vegetable oil

Lemon for garnish

 

Poached Eggs, for serving

Hollandaise Sauce, for serving

Diced Scallion or Chives, for serving

 

Make the colcannon: Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes.  Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.  Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.  Form into patties: Form into little cakes of whatever size you want but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape. Fry until golden: Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4 minutes.  Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others.  Top with Poached Egg, Hollandaise, and diced Scallion or Chives for garnish.

All-Purpose Chinese Stir Fry Sauce

All-Purpose Chinese Stir Fry Sauce

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine (Shaoxing Wine, Chinese Cooking Wine)

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

Grilled Pineapple Chicken Skewers with Polynesian Sauce

Grilled Pineapple Chicken Skewers with Polynesian Sauce

Grilled Pineapple Chicken Skewers with Polynesian Sauce

1 cup Pineapple juice

½ cup Water

3 tbsp Ketchup

3 tbsp Apple cider vinegar

2 tbsp Cornstarch

2 tbsp Soy sauce

2 tbsp Brown sugar

2 lb. Boneless skinless chicken thighs

1 Onion

1 Yellow bell pepper

1 Orange bell pepper

Fresh pineapple chunks

Wooden skewers, soaked in water for 30 minutes

 

In a small saucepan, whisk together pineapple juice, water, ketchup, apple cider vinegar, cornstarch, soy sauce, and brown sugar until smooth and well combined. Heat over medium heat, stirring often, until the sauce thickens. Remove from heat and set aside to cool. While the sauce is cooling, prepare ingredients for the skewers. Cut chicken thighs into 2-3 in. cubes. Chop the onion and bell pepper into thick pieces that will easily slide onto the skewers without breaking. Assemble skewers by threading pieces of onion, peppers, chicken, and pineapple onto your skewers. Place skewers on grill over medium heat. Cook until the chicken is done in the center. Baste the skewers with the prepared Polynesian sauce on both sides as you turn them to cook all sides evenly.

Sparkling Honey Ginger Ale

Sparkling Honey Ginger Ale

Sparkling Honey Ginger Ale

2 cups water

1 cup peeled, chopped fresh ginger

2/3 cup honey

1 (1-liter) bottle sparkling seltzer water, chilled

Ice cubes

1 lemon, cut into 6 wedges

Fresh mint sprigs (optional)

 

Combine water and ginger in small saucepan and bring to boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in honey. Let stand until cooled to room temperature.

Strain into 1 1/2–quart pitcher. Discard ginger. Refrigerate at least 2 hours, until chilled.

Just before serving, add seltzer water and stir gently to combine. Serve over ice with lemon wedges and mint sprigs, if you like. Recipe may be doubled.

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

 

1/4 cup vegetable oil

8 ounces fresh shishito peppers, left whole with stems and seeds intact, or other green chiles (such as Padrón)

1/4 teaspoon coarse sea salt plus additional for serving

2 large garlic cloves, thinly sliced

2 teaspoons fresh lemon juice

 

Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute. Add whole chiles and 1/4 teaspoon coarse sea salt; stir constantly until chiles are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until chiles are blistered all over, about 2 minutes longer (some chiles will be soft and some will be slightly firm, depending on size). Transfer chiles to paper towels to drain briefly, then place chiles in medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.

Portobello Mushroom Benedict with Roasted Red Pepper Sauce

Portobello Mushroom Benedict with Roasted Red Pepper Sauce

Portobello Mushroom Benedict with Roasted Red Pepper Sauce

4 Portobello Mushrooms, gills removed

1 T. EVOO

1 clove Garlic

2 10oz. bags Baby Spinach

1 tsp. fresh Lemon Juice

Pinch Nutmeg

½ tsp. Salt

¼ tsp. Pepper

4 T. Parmesan Cheese

 

4-ounce jar roasted red peppers, drained and finely chopped

¾ C. reduced fat mayonnaise

1 oz. capers, drained

1 T. parsley, chopped

 

4 Poached Eggs

 

Preheat the oven to 425 degrees. Lightly oil a baking sheet. Using a spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside. In a small sauté pan over medium heat, add the olive oil, garlic, and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg. In a blender or small food processor combine the sauce ingredients and pulse until creamy. Using a spoon, evenly distribute the spinach onto the 4 Portobello caps. Top each one with a poached egg, some roasted red pepper sauce, and some grated Parmesan cheese. Serve. 183 calories + 70 calories for sauce per serving

Mussels in Green Olive Sauce

Mussels in Green Olive Sauce

Mussels in Green Olive Sauce

1 C. green olives, pitted

2 T. capers, drained and rinsed

1/2 bunch fresh parsley leaves

1/2 bunch fresh cilantro leaves

3 T. extra-virgin olive oil

1 T. sherry vinegar

1/2 lemon, juiced

Kosher salt and freshly ground black pepper

4 pounds mussels, cleaned and trimmed

2 T. extra-virgin olive oil

2 shallots, chopped

1 head garlic, cut in 1/2

1 red chile, cut in 1/2

1/2 lemon

8 sprigs fresh thyme

1 C. dry white wine

 

For the Green Olive Sauce, put everything into a food processor and process until almost smooth. Taste and adjust seasoning with salt and pepper. Set aside.  Rinse the mussels and check them over; discard any that do not close when tapped. In a large heavy bottomed pot with a tight-fitting lid, heat the olive oil over medium-high heat. Add the shallots, garlic, chile, lemon, and thyme and cook for about 5 minutes. Add the mussels and give them a stir. Pour in the white wine, cover, and cook, shaking the pot occasionally, until all the mussels have opened, about 10 minutes. Stir in the Green Olive Sauce, pour the mussels onto a platter, and serve.

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

 

1 carrot, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, cored, seeded and cut into large pieces

6 scallions, trim off bottom root and top (6-inch slice)

1 Japanese eggplant, thinly sliced

1 head Belgian endive, slice root off, keep leaves whole

2 whole wheat rolls

 

Tapenade:

10 calamata olives, pitted

½ shallot, peeled and sliced

1 tsp. capers

½ tsp. olive oil

 

Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized.  Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.

Zucchini “Butter” Spread

Zucchini “Butter” Spread

Zucchini “Butter” Spread

½ lb. Zucchini

½ lb. Yellow Summer Squash

¼ tsp. & 1/8 tsp. Salt, divided

1 ½ T. Butter

1 Shallot, minced

Pepper, to taste

Coarsely grate zucchini and squash into colander. Sprinkle with quarter tsp. of salt and toss to coat. Let sit 3-4 minutes then press firmly with a small pot lid to squeeze out as much liquid as possible.  Place a large skillet over medium heat and add the butter. Add shallots and sauté for 3 minutes, or until translucent. Add the grated squash and cook for 15 to 18 minutes, or until the squash is a creamy, buttery consistency, stirring occasionally. (If the mixture begins to scorch, add a tsp. of water to deglaze the pan and turn down the heat slightly). Add remaining salt and pepper to taste. Serve immediately or refrigerate for up to a week.

 

Yield: 4 servings

Serving Size: ¼ C.

Calories: 70

Fat: 5g

Fiber: 1g

WIW: Loaded Hash Browns

WIW: Loaded Hash Browns

WIW: Loaded Hash Browns

1 russet (baking) potato, about 10-oz., peeled and shredded
1/2 tsp. finely chopped fresh rosemary (or 1 tsp. dried)
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. unsalted butter, melted
grated cheese, sour cream, bacon and/ or ketchup (for serving)

Preheat the waffle iron on medium. Squeeze the shredded potato with a towel until it’s as dry as you can manage (excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.) In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper. With a silicone brush, spread the butter on both sides of the waffle iron. Pile the shredded potatoes into the waffle iron- overstuff the waffle iron a bit- and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive waffled unit.) After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!

WIW: Smores Waffles with Nutella and Toasted Coconut

WIW: Smores Waffles with Nutella and Toasted Coconut

WIW: Smores Waffles with Nutella and Toasted Coconut

2 eggs

2 C. flour

1½ C. milk

¼ C.  honey

3 tsp. baking powder

½ tsp. salt

2 graham crackers, crushed

 

nutella

mini marshmallows

pancake syrup

toasted coconut

crushed graham crackers

 

Stir all the waffle batter ingredients together in a large mixing bowl until well combined. Preheat a waffle iron. Pour batter into waffle iron and cook until golden brown. While it’s still in the waffle iron, cut the waffle in half and carefully spread each side with Nutella. Add a layer of mini marshmallows to one of the two halves, and then fold the remaining half over on top of the marshmallows. Close the waffle iron enough to press both sides together and melt the marshmallows (about 3-4 minutes).   Remove from waffle iron and top with syrup, toasted coconut, and more crushed graham crackers.

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

2 C. all-purpose flour

3 T. sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

2 C. whole milk

2 large eggs

6 T. butter, melted and cooled

Cinnamon and powdered sugar, for serving

Blueberry Syrup, for serving

 

2 C. frozen blueberries, thawed

1/2 C. pure maple syrup

1 tsp. fresh lemon zest

 

Preheat a waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 tsp. salt. In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good. Depending on the size of your waffle maker, add 1/4 to 1/2 C. of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes. Blueberry Syrup: Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

WIW: Buttermilk Corn Waffle with Berry Syrup

WIW: Buttermilk Corn Waffle with Berry Syrup

WIW: Buttermilk Corn Waffle with Berry Syrup

1 C. blackberries

1 C. blueberries

1 C. pure maple syrup

 

1 C. all-purpose flour

1/2 C. cornmeal

2 T. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. fine salt

1 ear corn, kernels removed

1 1/2 C. buttermilk

1/2 tsp. pure vanilla extract

2 large eggs

1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron

 

For the berry syrup: Combine 1/2 C. blackberries, 1/2 C. blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it’s ok if there aren’t any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it’s ok if there are lumps).Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.

WIW: Zucchini-Parmesan Flattened Fritters

WIW: Zucchini-Parmesan Flattened Fritters

WIW: Zucchini-Parmesan Flattened Fritters

2 C. shredded zucchini (about 2 medium-size zucchini)

1/2 tsp. salt

1 large egg

1/4 C. milk

1/2 C. grated Parmesan cheese

1/2 C. all-purpose flour

1/4 tsp. freshly ground black pepper

Nonstick cooking spray

 

Place the zucchini in a strainer or colander and sprinkle with 1⁄4 tsp. of the salt. Let it stand for 30 minutes. Rinse well with cold water. Press to remove excess liquid from the zucchini and then blot dry with a clean lint-free towel or paper towels. Preheat the waffle iron on medium. In a large bowl, whisk the egg and then add the milk and 1⁄4 C. of the Parmesan. Whisk well to combine. In a small bowl, combine the flour, remaining 1⁄4 tsp. salt, and pepper. Mix well and stir into the large bowl with the egg mixture. Add the zucchini and toss until well combined. Coat both sides of the waffle iron grid with nonstick spray. Place rounded T. of the zucchini mixture on the waffle iron, leaving space between each scoop for the fritters to spread. Close the lid. Check after 3 minutes. Cook until lightly browned and cooked through, and remove from the waffle iron. Repeat Steps 5 and 6 with remaining batter. Finished fritters can be kept warm in a oven on low. To serve, top the fritters with the remaining 1⁄4 C. Parmesan.

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

1 small eggplant, cut into round slices, about 1/2-inch thick

kosher salt or coarse sea salt, to taste

ground black pepper, to taste

2 medium-size tomatoes

4 oz. fresh mozzarella

1/4 C. extra virgin olive oil, plus more for drizzling

1 large bunch basil, washed and dried, stems removed

 

Place the eggplant slices on a layer of paper towels and generously sprinkle both sides of the slices with salt. Allow the eggplant to sit for 30 minutes. Meanwhile, slice the tomatoes into rounds. Do the same with the mozzarella. Preheat the waffle iron on high. Rinse the eggplant slices in cold water to wash off the salt. Pat the slices dry. Brush both sides of each eggplant slice with olive oil. Place the eggplant in the waffle iron, close the lid and cook for 4 minutes, or until the eggplant is soft and cooked through. Remove the eggplant from the waffle iron and set on a serving plate, layering it with slices of tomatoes and cheese. Scatter the basil leaves atop the salad. Drizzle with olive oil and sprinkle with salt and freshly ground pepper.

WIW: Chicken & Waffle Sandwiches

WIW: Chicken & Waffle Sandwiches

WIW: Chicken & Waffle Sandwiches

3 C. buttermilk

2 T. hot sauce

4 thin chicken breasts (about 1½ lb.)

2½ C. all-purpose flour

2 tsp. salt

1 tsp. freshly ground black pepper

1½ tsp. baking powder

½ tsp. cayenne pepper

Oil, for frying

 

1 recipe Savory Cheese Waffles (8 waffles total)

1 C. arugula

2 tomatoes, thickly sliced

 

In a 9-by-13-inch baking dish, combine the buttermilk and hot sauce. Add the chicken breasts and toss to coat. Marinate for at least 1 hour in the refrigerator (and up to overnight). In a large, shallow bowl, whisk the flour with the salt, pepper, baking powder and cayenne to combine. . In a large sauté pan, heat 2 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, remove each chicken breast from the buttermilk and shake off the excess. Dredge the chicken in the flour to coat well. Dip the chicken back into the buttermilk and then back into the flour mixture. . When the oil is very hot (test it by dropping in a piece of extra breading–it should sizzle and immediately float to the surface), add the chicken and cook until golden brown, 3 to 5 minutes per side. Transfer the chicken from the oil to a plate lined with absorbent paper towels; let drain. . To build the sandwiches, place a waffle on a plate. Top it with ¼ C. arugula and 1 or 2 tomato slices. Top with a piece of chicken and another waffle. Serve immediately.

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

 

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 (4-ounce) pieces beef sirloin, pounded to a 1/4-inch thickness

5 tablespoons olive oil

Juice of 1 lemon

2 small zucchini, thinly sliced into rounds (about 2 cups)

1 cup grape tomatoes, halved

3 tablespoons torn fresh basil leaves

lemon zest, optional

1-2 oz. feta cheese, optional

Put the flour in a shallow bowl and season well with salt and pepper. Put a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Working with one piece of meat at a time, dredge the beef in the flour, making sure to coat both sides well. Shake off the excess. Add 3 tablespoons of the olive oil to the preheated pan. Put the beef in the pan and cook until golden brown on both sides, about 2 minutes per side. Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the zucchini, tomatoes, basil, zest and cheese (if using); season with salt and pepper, and toss well to combine.  Put the beef on plates, top with zucchini salad, and serve.

Rigatoni with Ham & Broccoli Rabe

Rigatoni with Ham & Broccoli Rabe

Rigatoni with Ham & Broccoli Rabe

 

Kosher salt and freshly ground black pepper

1 pound fresh rigatoni pasta

3 tablespoons olive oil, plus more for drizzling

1/2 pound ham steak, small-diced (2 cups)

4 cups (l-inch pieces) broccoli rabe

1/2 teaspoon crushed red pepper flakes

2 cups freshly grated Parmesan cheese

 

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium-high heat. Add the olive oil followed by the ham and cook until it begins to render some fat, about 1 minute. Scoot the ham to one side of the pan. To the open space, add the broccoli rabe and red pepper flakes. Season with salt and black pepper and cook, stirring occasionally, until the broccoli rabe is crisp-tender, about 3 minutes. Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in 1 1/2 cups of the Parmesan. Top the pasta with the remaining 1/2 cup Parmesan, drizzle with olive oil, and serve.

Frozen Breakfast Smoothie Pops

Frozen Breakfast Smoothie Pops

Frozen Breakfast Smoothie Pops

1 C. chilled pure coconut water

1 C. vanilla-flavored Greek-style yogurt

1 C. frozen mango chunks

2 T. grated orange rind

2 oranges, separated into segments, seeds removed

1 T. large-flake rolled oats

1 to 3 T. softened coconut oil

 

In a blender, combine coconut water, yogurt, mango, orange rind, orange segments, rolled oats and oil. Secure lid and blend until smooth. Spoon into frozen pop containers and freeze for at least 4 hours or overnight.  Frozen mango chunks make this smoothie or frozen pop very thick, but you can use fresh mango, if desired. Try 1 C. frozen berries in place of the mango. You can substitute instant oats for the large-flake rolled oats.  If you’re new to using coconut oil, you may wish to start with 1 tsp. of coconut oil and gradually increase to 2 T. over time.

 

Creamy Caesar Dressing

Creamy Caesar Dressing

Creamy Caesar Dressing

 

2 T. Lemon Juice

3 ½ T. plain low-fat Greek Yogurt

1 tsp. Dijon Mustard

3 cloves Garlic, minced

1 tsp. Worcestershire

½ tsp. Anchovy Paste

2 T. EVOO

2 T. grated Parmesan Cheese

½ tsp. Pepper

Combine first six ingredients in a food processor and pulse briefly. With processor running, slowly add the olive oil until dressing is creamy and smooth. Add parmesan and pepper and pulse just to combine.

 

Serving Size: 1 T.

Calories: 50

Fat: 4.5g

Fiber: 0g

Mussels in Green Sauce (Mejillones en Salsa Verde Madrid)

Mussels in Green Sauce (Mejillones en Salsa Verde Madrid)

Mussels in Green Sauce (Mejillones en Salsa Verde Madrid)

4 dozen large green mussels

1 C. butter

2 T. flour

1⁄2 C. dry white wine

1⁄2 C. fresh parsley

6 fresh garlic cloves

1 large shallot

1⁄8 C. lemon juice

1⁄8 tsp. salt

1⁄8 tsp. ground black pepper

1⁄2 C. clam juice

Scrub the mussels under the faucet and remove the beards, and then set aside. In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside. Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.

Crispy Baked Parmesan Chicken Wings

Crispy Baked Parmesan Chicken Wings

Crispy Baked Parmesan Chicken Wings

2 pounds chicken wings

salt and pepper to taste

1/2 tsp garlic powder

Parmesan mixture

1/4 C. Parmesan cheese grated

1/4 C. chopped parsley

1 tsp red pepper chili flakes

1/2 tsp garlic powder

salt and pepper to taste

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow. Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp. While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl. When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

20x Asparagus Heads (cut pieces of asparagus)

10x Prosciutto Slices (remove as much visible fat as possible)

Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)

Ground Pepper (to taste)

Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.

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