Mozzarella Parcels

Mozzarella Parcels

Mozzarella Parcels

4 pieces of crustless medium-thick sliced white bread

8oz roughly chopped mozzarella

Dried chilli flakes and seasoning

2 medium eggs

1 ½oz plain flour

3 ½ fl oz) vegetable oil

 

Lay 4 pieces of crustless medium-thick sliced white bread on a board and top each with 50g (2oz) roughly chopped mozzarella, mounding the cheese in the centre of the bread. Sprinkle over as many dried chilli flakes as you like and season well. Top each piece of mozzarella bread with another crustless slice, then seal the edges by squeezing tightly together. Put two beaten medium eggs into a shallow bowl and 40g (1½oz) plain flour on to a plate. Heat 100ml (3½fl oz) vegetable oil in a large frying pan. Meanwhile, dip the parcels in the egg, followed by the flour (tapping off excess). Add to the pan and fry for 5min, turning once, until golden and crisp. Pat dry on kitchen paper, then serve with salad or seasonal vegetables.

 

Calories: 577

Fat: 27g

Fiber:

Fromage Fort

Fromage Fort

Fromage Fort

1 pound cheese, at room temperature (leftover ends, mixed types is fine)

1/4 C. dry white wine

3 T. unsalted butter, softened

2 T. fresh parsley leaves

1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

4 tablespoons olive oil

2 cups medium-diced husked tomatillos

1 small jalapeno, seeds and ribs removed, finely chopped

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

8 large eggs

 

Put a medium saucepan over high heat. Add 2 tablespoons of the olive oil, the tomatillos, jalapeno, garlic, and V2 teaspoon salt. Cover and cook until all the vegetables have softened, about 4 minutes. Pour the contents into a blender or food processor, add the cilantro, and process until smooth. Meanwhile, put a large skillet over medium-low heat. Add the remaining 2 tablespoons olive oil to the pan, swirling it around to coat the bottom. Add the eggs, season with salt and pepper, and cook until the whites are completely set but the yolks are still runny, about 3 minutes.  To serve, transfer the eggs to plates and top with tomatillo sauce.

Authentic Carne Asada & Grilled Mexican Street Corn

Authentic Carne Asada & Grilled Mexican Street Corn

Authentic Carne Asada

2 pounds skirt steak, flank steak, or beef flap meat

1/3 C. orange juice

1/4 C. lime juice

2 T. olive oil

2 T. soy sauce

2 T. apple cider vinegar

1 jalapeno, minced with seeds removed

1/2 bunch cilantro, chopped

1/4 C. chopped green onions

6 cloves garlic, minced

2 T. brown sugar

1 1/2 tsp. cumin

1 tsp. chili powder

1 tsp. chipotle chili powder

1 tsp. smoked paprika

1 tsp. oregano

1 tsp. salt

3/4 tsp. pepper

 

Place the meat in a large gallon-size zip-tight bag or glass bowl.  Mix together all of the remaining marinade ingredients, then pour over the meat.  Seal the ziploc bag tightly and squish the marinade around the meat to make sure it is covering all parts of the meat, then place in the refrigerator and allow to marinate for at least 5 hours, up to 12 hours.   Heat a grill to high heat and clean and lightly oil the grates.  When the grill is hot, add the meat and grill to your desired level of doneness, between 5-8 minutes per side, depending on the thickness of the meat.   Remove the meat from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices.  Serve with tortillas, beans, rice, and pico de gallo.

 

Grilled Mexican Street Corn

 

8 medium ears sweet corn, husks removed

1/2 C. sour cream or Mexican crema

1/2 C. mayonnaise

1/2 C. cilantro, chopped

2 cloves garlic, minced

1/4 tsp. chipotle pepper

2 tsp. lime zest, from one lime

2 T. lime juice, from one lime

1 C. cotija cheese, crumbled and divided

Additional chopped cilantro, for garnish

Lime wedges, to serve

 

Heat a gas grill to 400 degrees F or prepare charcoal for a charcoal grill.  Husk the corn. While the grill is heating, mix together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, lime juice, and 1/2 C. of the cotija cheese.  Taste and season with salt, if needed. Grill the corn by placing the husked corn directly onto the grill grates.  Grill for about 10 minutes total, turning every 2-3 minutes until the kernels are lightly charred on all sides of the cobs.  Remove from the grill to a large baking dish or plate. Using a brush or spoon, slather each ear of corn with the sauce, then sprinkle with remaining crumbled cojita cheese.  Sprinkle with additional chipotle pepper and chopped cilantro and serve with extra lime wedges, if desired.

WIW: Waffled Breakfast Quesadillas

WIW: Waffled Breakfast Quesadillas

WIW: Waffled Breakfast Quesadillas

 

4 8 in. flour tortillas

2 C. scrambled eggs, (about 7 eggs)

1 1/2 C. Mexican cheese

12 pieces bacon, cooked

1 T. canola oil

 

Heat waffle iron and then using a brush, coat waffle iron with Canola Oil. Place 1/2 C. scrambled eggs onto half of one 8in tortilla, layer with cheese and three bacon pieces. Fold other half of quesadilla over and transfer to waffle iron. Cook until browned, about 7-10 minutes. Repeat with remaining 3 tortillas.

 

Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips

  • 1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
  • 1 tablespoon malt vinegar
  • 1 1/2 teaspoons olive oil
  • 1/8 tsp. Sea Salt

Preheat oven to 200°F.  Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes. Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

6 large tomatoes

basil leaves, a handful (plus extra whole and finely chopped to serve)

extra virgin olive oil, for cooking

6 slices prosciutto (or pancetta)

6 large eggs

 

Preheat the oven to 350. Remove the tomato tops with a sharp knife. Scoop out the seeds with a tsp. and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain. Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.

Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick. Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges. Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny. Scatter with extra basil and serve immediately with toast soldiers.

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

1 pound asparagus spears, trimmed

4 boneless, skinless chicken breast halves

4slices bacon, coarsely chopped

Salt and Pepper

14.5 oz. can chicken broth (or use 1 C. Chicken Broth and ½ C. White Wine)

1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips

2 T. Flour

½ tsp. Lemon Zest

 

In a large saucepan cook asparagus in boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside. In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon; drain on paper towels. Drain all but 1 T. bacon drippings from skillet. Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat about 12 minutes or until browned, turning once halfway through cooking time. Remove chicken from skillet; keep warm. Add squash to skillet; cook for 3 minutes. In a medium bowl whisk together broth, flour, and lemon peel. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and asparagus to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon.

 

Serve with baby kale, sliced red onion, halved grape tomatoes, sprinkling of sunflower kernels and light Caesar dressing and serve on side (not included in calorie count)

 

Yield: 4 servings

Calories: 238

Fat: 9g

Fiber: 2g

Arroz Blanco Brasileño

Arroz Blanco Brasileño

Arroz Blanco Brasileño

 

2 C. long grain White rice

2 T. Canola Oil, or Butter

2 Garlic Cloves, peeled

3 tsp. Sea Salt

 

Cover the rice with hot water and let stand for five minutes. Drain the rice through a colander and rinse until the water runs clear. Remove excess water from the rice by shaking the colander vigorously. Heat the canola oil in a medium saucepan and sauté the garlic cloves until fragrant (you can also add finely chopped yellow onion with garlic, if desired). Add the rice and cook until the rice crackles when stirred, about 3 minutes. Add 4 C. of hot water to the saucepan and allow the rice to come to a full boil. Season with salt.  Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until small holes appear in the rice. Fluff with a fork and cover until ready to serve.

WIW: Doughnut Chips

WIW: Doughnut Chips

WIW: Doughnut Chips

1 C. granulated sugar

1 T. cinnamon

12 leftover doughnuts (such as plain, glazed or cake doughnuts; nothing with a thick frosting)

 

Preheat a waffle iron on high. In a small bowl, mix the sugar with the cinnamon to combine. Cut each of the doughnuts in half. Working in batches, place 2 or 3 halved doughnuts in the waffle iron and press firmly to close. Cook for 30 to 45 seconds. Remove the doughnuts from the waffle iron and transfer to a large plate. Press a heavy skillet on top of the waffled doughnuts for 5 to 10 seconds. Transfer the chips to the cinnamon sugar and toss to coat. The doughnuts will get crispy as they cool. Repeat with the remaining doughnuts. Cool completely before serving.

Sesame Nougatine

Sesame Nougatine

Sesame Nougatine

100 g of sugar

100 g of glucose syrup (I used honey)

25 g water

110 g white sesame

20 g of butter

As for the Gianduja

160 g hazelnut paste

55 g of dark chocolate

 

I assume this recipe can also be used for ground almonds for almond nougatine. Enjoy, a light sweet snack or candy.

 

To make the nougatine, I first combined the sugar, water, honey and brought it to a rolling boil. Using a electronic thermometer, I took the mixture off the heat once the temperature reached 115C. I immediately added the butter and the sesames,by doing so, it stopped the cooking process. Once the mixture has cooled, I spooned the mixture into silicone molds and baked it at 350F or 180C for about 15-17 minutes.

As a caution, position the rack to the lower half of the oven as I got burnt sesame nougatine for the 1st batch. When the nougatine was golden colour, I set it to cool.   As for the taste, it is basically the same as the sesame crisps you see outside but homemade instead.

Pork Medallions with Pepper Jelly

Pork Medallions with Pepper Jelly

  • 1 tablespoon olive oil
  • 2 (12-ounce) pork tenderloins, cut into 1-inch-thick slices
  • ¾ cup Pepper Jelly (recipe below)

 

  • 1½ cups seeded and chopped sweet bell peppers (red, orange, and/or yellow, 2 to 3 medium peppers)
  • ½ cup seeded and chopped green bell pepper (about 1 medium pepper)
  • 1 jalapeño pepper, seeded and finely chopped
  • ½ cup apple cider vinegar
  • 2½ cups sugar
  • 1 (1.75-ounce) package of low-sugar or no-sugar needed powdered pectin

Preheat the oven to 350°F. In a medium ovenproof skillet set over medium heat, heat the olive oil. Add the pork medallions and sear until browned, 3 to 5 minutes per side. Transfer the skillet to the oven and bake until the meat is no longer pink in the center, 15 to 20 minutes. Remove the pan from the oven, spoon the pepper jelly over the pork, and tent with foil or parchment paper. Let rest for 5 minutes before serving.

Directions for Toasted Pork Sandwiches

Spread slices of Cuban or sourdough bread with Dijon mustard, layer on the leftover pork medallions, and top with Swiss cheese. Toast the sandwich in a cast-iron skillet over high heat. Serve right away!

Directions for Pepper Jelly

In a large stockpot set over medium heat, combine all of the peppers and the vinegar. Bring the mixture to a rolling boil that does not stop bubbling when stirred. Boil for 1 minute, stirring constantly. Add the sugar and stir until dissolved. Cook until the mixture returns to a rolling boil. Boil for 1 minute, stirring constantly. Stir in the pectin and bring back up to a rolling boil. Boil for 1 minute. Remove the pan from the heat. Pour the jelly into sterilized jars (see page 216), leaving ½ inch headspace at the top of each jar. Follow the water bath canning instructions (page 218) and process for 10 minutes. Store in the pantry, unopened, for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

Korean-Style Beef Tacos

Korean-Style Beef Tacos

Korean-Style Beef Tacos

1/3 C. sugar

5 T. lower-sodium soy sauce

1 1/2 T. chile paste (such as sambal oelek)

1 T. fresh lime juice

1 T. dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

1/8 tsp. salt

Cooking spray

8 (6-inch) corn tortillas

Quick Pickled Cabbage

3 T. sliced green onions

 

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes. Preheat grill to medium-high heat. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions

 

Yield: 4 servings

Calories: 270

Fat: 6.3g

Fiber: 3g

Fougase Bread – Olive & Onion

Fougase Bread – Olive & Onion

Fougase Bread – Olive & Onion

POOLISH (STARTER)

1 C. King Arthur Unbleached All-Purpose Flour

1/2 C. water

1/8 tsp. instant yeast

 

DOUGH

1/2 C. water

1 C. King Arthur Unbleached All-Purpose Flour

1 C. King Arthur 100% White Whole Wheat Flour

2 tsp. instant yeast

1 tsp. salt

2 T. olive oil

 

FILLING

3/4 C. pitted Kalamata olives

1/2 C. golden baking onions (“french-fried” onions)

 

To make the poolish: Combine the flour, water and yeast, and set aside to rest, covered, overnight.

To make the dough: Add the 1/2 C. water and flours to the poolish, mix until combined, cover the bowl, and allow the mixture to rest for 20 minutes. Add the yeast, salt and olive oil, and knead the dough until it’s fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1 1/2 hours, gently deflating it and turning it over after 45 minutes. Knead in the olives and onions; this will be a messy process, but just stick with it (literally!), and it’ll get done. Shape the dough into a 12″ x 6″ oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes. Cut three deep diagonal slashes, all the way through the dough, in the center of the loaf, and pull it apart to form a ladder shape. Allow it to rise for another 30 to 45 minutes. Preheat the oven to 400°F. Bake the fougasse for 20 minutes, or until it’s starting to brown. Remove from the oven, and cool on a wire rack. Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.

Easy Breakfast Soufflé

Easy Breakfast Soufflé

Easy Breakfast Soufflé

3 Large Eggs

1 T. Granulated Sugar

1/3 C. lowfat Milk

2 T. Flour

1 tsp. Lemon Zest

1 tsp. butter

2 T. low sugar Strawberry Jam

2 tsp. Powdered Sugar

 

Preheat the oven to 375°F. In a medium bowl, with an electric mixer, beat the egg whites on high until foamy. Add sugar and continue to beat until soft peaks form. Set aside. In a separate bowl, place the egg yolks, milk, flour, and lemon zest. Beat on medium speed until smooth. With a rubber spatula, mix 1/3 of the whipped egg whites into yolk mixture. Gently fold in remaining whites. Melt butter in an 8- or 9-inch nonstick ovenproof skillet over medium heat. Pour egg mixture into the pan and cook for 1 minute, or until the edges and bottom are lightly browned. Transfer to oven and bake for 10 to 12 minutes, or until soufflé is puffed and golden. While soufflé is baking, in a small microwave- safe bowl, heat the jam and 1 T. water on high for 20 seconds, and stir. Remove soufflé from oven, dust with powdered sugar, and drizzle with jam. Marlene Says: For the fluffiest soufflé, use room-temperature eggs or run warm water over cold eggs to warm the whites before separating them. Be sure there is no trace of egg yolk in the whites before beating them, and do not overbeat. Egg whites should lift, then quickly curl down, when whites are lifted with beaters.

 

Yield: 2 servings

Calories: 215

Fat: 9g
Fiber: 0g

Classic Bloody Mary

Classic Bloody Mary

Classic Bloody Mary

1 Lemon wedge

1 Lime wedge

2 oz Premium Vodka

4 oz Tomato juice

2 dashes Tabasco Sauce

2 tsp. Prepared horseradish

2 dashes Worcestershire sauce

1 pinch Celery salt

1 pinch Ground black pepper

1 pinch Smoked paprika

1 Celery stalk and lime wedge

 

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside.   Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.

 

Amish Onion Fritters

Amish Onion Fritters

Amish Onion Fritters

3/4 c flour

1 Tbsp sugar

1 Tbsp cornmeal

2 tsp baking powder

1-2 tsp salt-according to taste

3/4 c milk

2 1/2 c chopped onions

Oil for frying

 

Mix together dry ingredients. Add milk and stir.  Batter will be thick. Add onions and mix thoroughly.  Heat 1/2-inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil; flatten slightly. Brown on both sides until nice and crisp. drain on paper towels. serve warm.

 

WIW: Crispy Sesame Waffled Kale

WIW: Crispy Sesame Waffled Kale

WIW: Crispy Sesame Waffled Kale

1 bunch kale, washed and thoroughly dried, thick stems removed
2 tsp. sesame oil blend or neutral-flavored oil, such as canola or grapeseed, mixed with a few drops pure sesame oil
Kosher salt, to taste

 

Preheat the waffle iron on medium. In a large bowl, toss the kale with the oil to coat. Place as much of the kale as will fit in the waffle iron, covering the grid. Some overlap is fine, so don’t worry too much about placing it in a single layer. The kale will cook down considerably, so it need not all lie flat; the pressure of the waffle iron lid will see to that. Close the waffle iron lid for 30 seconds, then open and redistribute the kale for a more even layer. Close the lid again. After 8 minutes, check on the kale. Some pieces may finish before others. Remove those pieces and place them on a plate. It may take up to 15 minutes for the kale to become crispy and chiplike. Repeat Steps 3 and 4 with the remaining kale. Sprinkle with salt and serve.

 

Variations: Use a neutral-flavored oil, such as canola or grapeseed, in Step 2 and sprinkle the finished kale with any of the following:

 

Seasoning salt

Cumin

Smoked paprika

Lemon pepper

Chili powder with a squeeze of lime

Sesame seeds

Bacon Apple Smothered Pork Chops

Bacon Apple Smothered Pork Chops

Bacon Apple Smothered Pork Chops

3 slices thick cut bacon, cut into ¼ inch slices

2 tablespoons arrowroot powder (for a roux use equal parts fat and flour)

1½ cups chicken stock

1 teaspoon fish sauce

4 (¾-inch-thick) bone-in pork chops

Kosher salt

Freshly ground black pepper

1 tablespoon ghee (butter was just fine)

1 large yellow onion, thinly sliced

1 apple, peeled, cored, and thinly sliced

2 fat garlic cloves, minced

2 fresh thyme sprigs

 

Render the bacon drippings by frying the bacon in a small saucepan over medium-low heat, remove crisp bacon to a paper towel lined small plate or bowl. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux or add the AP flour to make a roux, cooking the rawness out, whisking constantly for a golden color. Pour in the broth and fish sauce and stir until incorporated. Increase the heat to medium-high, and bring the sauce to a boil. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside. Season the chops on both sides with salt and pepper. Heat 1 tablespoon of ghee or butter in a large skillet over medium-high heat.  When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown. Transfer the chops to a plate. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet. Add the minced garlic and sauté until fragrant (about 30 seconds). Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple. Pour the reserved sauce onto the chops, add the thyme sprigs.  Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes or until the pork chops are fork tender. Plate the chops, and top them with gravy and the reserved bacon bits.

Asiago-Artichoke Dip

Asiago-Artichoke Dip

Asiago-Artichoke Dip

1 14-oz. can artichoke hearts, rinsed and drained

2 oz. thinly sliced prosciutto or 2 slices bacon

1 C. arugula or fresh spinach, chopped

1 8-oz. carton sour cream

3 T. all-purpose flour

1/2 C. mayonnaise

1/2 C. bottled roasted red sweet peppers, drained and finely chopped

3/4 C. finely shredded Asiago or Parmesan cheese (3 oz.)

1/4 C. thinly sliced green onions

Thinly sliced prosciutto or bacon, cut up and crisp-cooked (optional)

Assorted crackers, pita chips, flatbread, and/or toasted baguette slices

 

Preheat oven to 350. Place artichokes in a finemesh sieve; press with paper towels to remove liquid. Chop artichoke hearts. Set aside.  Stack 2 oz. prosciutto or 2 bacon slices; cut crosswise into thin strips and separate pieces as much as possible.  In a medium skillet cook and stir prosciutto or bacon over medium heat 2 minutes or until browned and slightly crisp. Add arugula; cook and stir l minute. Set aside.  In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in V2 C. of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with remaining V4 C. cheese (if desired, set aside 1 T. cheese for serving).  Bake, uncovered, 30 minutes or until edges are lightly browned and dip is hot in center. Cool 15 minutes. If desired, sprinkle with additional prosciutto or bacon and reserved cheese. Serve dip with crackers, chips, flatbread, and/or baguette slices.

 

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn’t matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disappear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don’t bury it.

2 C. ricotta cheese

½ C., Pecorino Romano

½ C. of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 tsp. each of chopped parsley and basil

olive oil for brushing and drizzling

 

Preheat oven to 400 degrees. Oil your pan well on the bottom and sides so nothing will stick. In a bowl add all ingredients and mix well until all is combined. Place mixture into your prepared pan. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is. Place pan onto a rimmed baking sheet for easy in and out of the oven. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden-brown color. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean. Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

2 refrigerated pie crust

3 medium granny smith apples

4 T. butter

¼ C. packed dark brown sugar

½ tsp. salt

2 tsp. ground cinnamon – divided

2 tsp. ground nutmeg- divided

¼ C. granulated sugar

¼ C. caramel ice cream topping

½ C. chopped pecans or walnuts-optional

 

Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 tsp. of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2 ½” round cookie cutter, cut out 12 cookie rounds. Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ tsp. apple filling over top of cookie round. Sprinkle with chopped nuts if desired. Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix ¼ C. sugar and 1 tsp. ground cinnamon and nutmeg. Brush tops with egg wash and sprinkle with cinnamon and sugar mixture. Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm. Yield: 12-13 cookies

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

4 Large Eggs

4 Large Egg Whites

Salt & Pepper

4 8” High Fiber Flour Tortillas

4 T. Salsa

4 T. Shredded Reduced Fat Cheddar Cheese

4 tsp. real Bacon Bits

 

In a medium bowl, whisk together the eggs and egg substitute. Spray a medium-size nonstick skillet with cooking spray and place over medium heat. Add eggs to pan and cook, stirring gently, for 2 to 3 minutes or until just set. Season with a sprinkle of salt and pepper to taste. Soften 2 of the tortillas by heating them in the microwave on high for 30 seconds. Spread the middle of each tortilla with 1 T. salsa, and top with about % C. eggs. Top eggs with 1 T. of cheese and 1 tsp. bacon bits. Fold bottom of tortilla over filling, then the sides, and roll up burrito-style. Repeat with remaining 2 tortillas and ingredients. Wrap each burrito in plastic wrap and place in the refrigerator. When ready to eat, re-heat each (you do not need to unwrap them) for 30 to 45 seconds on high. Burritos will keep for up to 5 days in the refrigerator and may be frozen

 

Yield: 4 servings

Calories: 195

Fat: 9g

Fiber: 6g

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

 

2 tablespoons extra-virgin olive oil

4 large fresh sage leaves

4 eggs

Fine sea salt and freshly ground black pepper

Ground Turkish or Aleppo red pepper

2 scallions (white and green parts), thinly sliced

Handful of baby arugula, for serving (optional)

Lemon wedge, for serving

 

Heat a heavy (preferably cast-iron) 10- to 12-inch skillet over medium-high heat for about a minute; then pour in the oil. The oil should thin out on contact (but not smoke—that’s too hot). Add the sage leaves and let them sizzle for about 10 seconds. Then crack the eggs into the skillet on top of the sage leaves and season them with salt and pepper to taste. As the eggs fry, baste the egg whites with some of the oil from the bottom of the skillet to encourage cooking (you can add a little more oil if you need to).  When the edges of the eggs are curled, crisped, and browned, and the yolks are still wobbly, remove the skillet from the heat and sprinkle the Turkish pepper and the scallions over them. Carefully slide 2 eggs onto each plate, and top with the arugula, if using, and a few drops of lemon juice. Serve.

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium yellow onion, sliced lengthwise

2 tablespoons all-purpose flour

5 1/2 cups low-sodium chicken broth

3 cups water

1/2 pound carrots, cut into l-inch pieces

2 medium russet potatoes, peeled and cut into l-inch pieces

2 cups egg noodles

3 tablespoons finely chopped fresh flat-leaf parsley leaves

1 teaspoon red-wine vinegar

 

Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.

 

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

1 pound asparagus, tough ends removed, cut into 2-inch pieces

1 cup cherry or grape tomatoes, cut in half

2 tablespoons balsamic vinegar

1 tablespoon orange juice

2 tablespoons minced red onion

Black pepper to taste

5 ounces mixed baby greens

3 tablespoons pine nuts, half chopped and half left whole

 

Steam asparagus until just tender, about 12 minutes. Rinse with cold water to stop cooking, then drain. Mix with tomatoes. Combine vinegar, orange juice, red onion, and black pepper. Add to asparagus and tomatoes and toss to coat. Refrigerate for at least 15 minutes so flavors can blend. Serve on a bed of baby greens. Sprinkle with pine nuts before serving.

 

Yield: 4 servings

Calories: 90

Fat: 4.7g

Fiber: 4.1g

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

1.5 lb/454 g dried fradinho beans, or black eyed peas

2 C./473 mL grated yellow onion

Kosher salt, as needed

Dendê oil, as needed for frying

1 whole yellow onion, peeled

1 C./237 mL dried smoked shrimp

1 C./237 mL Vatapa

2 C./472 mL Caruru

Molho de Acaraje:

2 preserved malagueta peppers, finely chopped

1 C./237 mL minced white onion

1 tbsp/15 mL freshly squeezed lime juice

1 tbsp/15 mL chopped cilantro

1 C./237 mL seeded and chopped green tomato

Kosher salt, as needed

 

Using a food processor, pulse the dried beans until the majority of the beans split open. Cover the beans in cold water and remove any film or beans that rise to the top of the water. Soak in cold water over night. Strain the soaked beans and rinse under running water. Use your fingertips to remove the papery skins from the beans. Return to the food processor and pulse the mixture until a thick coarsely textured dough forms. Add water, 1 tbsp/15 mL at a time to help create a light paste. Transfer the bean mixture to a stand mixer fitted with the paddle attachment and beat on medium-low speed. Add the onions and season with salt, to taste. Beat the mixture until it is light and fluffy, about 10 minutes. Meanwhile, prepare the Molho de Acarjé by combining the peppers, onion, lime juice, cilantro, and tomato. Season with salt, to taste. Cover and rest for at least 30 minutes or overnight. Heat the dendê oil and whole onion in a Dutch oven over medium-high heat to 375°F/191°C. Use a 1 ¾ oz/50 g scoop and drop the bean mixture directly into the hot oil. Carefully splash oil over the top of the fritters to help ensure even frying. Cook until the fritters are golden brown, about 2 minutes on each side. Transfer the finished fritters to a towel-lined sheet tray to drain. To serve, split open the acarajé and spread a spoonful of vatapá on one side, stuff with a dried shrimp, and top with a generous helping of caruru. Serve with the molho de acarajé.

Easy Red Enchilada Sauce

Easy Red Enchilada Sauce

Easy Red Enchilada Sauce

½ tsp. Garlic Powder

1 ½ T. Chili Powder

1 tsp. Cumin

1 tsp. Sugar

¼ tsp. Oregano

Salt, to taste

8oz. can Tomato Sauce

 

Place small saucepan over medium heat and add all ingredients except the tomato sauce. Stir until fragrant, toasting the dried herbs and spices. Add tomato sauce and 1 C. of water, stir well and simmer a few minutes to blend spices into the sauce.  Use for homemade enchiladas or enchilada tacos, or try spooned over poached eggs.

 

Yield: 8 ¼ C. Servings

Calories: 15

Fat: 0g

Fiber: 1g

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

 

1 pound celery, trimmed, leaves removed

2 tsp. peanut oil

8 ounces red bell peppers, cut into long, thin strips

Pinch of kosher salt

4 tsp. sugar

1⁄2 C. Japanese soy sauce

1⁄2 C. distilled white vinegar

1⁄3 C. cool water

1 tsp. black sesame oil

 

Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, ¾ inch thick. Transfer to a medium bowl.  Heat the oil in a skillet over medium-high heat. Add the bell pepper and salt and sauté until the bell pepper softens and blackens in spots, 7 to 8 minutes.  Add the bell pepper to the celery, along with the sugar, soy sauce, vinegar, water, and sesame oil and stir well. Your pickle is ready to eat, but the flavors will become even better if you wait until the next day. To store, place in canning jars or containers with tight-fitting lids and evenly distribute the brine. (Don’t worry if there doesn’t seem to be enough liquid at first; in a day’s time, the liquid level will rise significantly.) Cover and refrigerate; this pickle will keep for at least a month.

Green Curry Crisp Tofu

Green Curry Crisp Tofu

Green Curry Crisp Tofu

 

14 oz. Firm Tofu

3 T. finely minced Green Onion, White and Pale Green Parts

1 tsp. Thai Green Curry Paste

½ tsp. Soy Sauce

2 T. Olive Oil

 

Drain the tofu and pat dry with paper towels.  Cut the brick lengthwise into thirds, then cut each third crosswise into 6 even pieces, for 18 pieces total; they should be cubes about 1 1/2 inch by 3/4 inch and 1/2 inch thick. Use the tip of a small knife to cut a pocket in one long side of each piece of tofu, being careful not to cut through either of the other 3 sides. In a small dish, stir together the green onion, curry paste, and soy sauce. Use a small spoon (such as a demitasse spoon) or the tip of a small knife to spread about 1/2 tsp. of the curry mixture in the ouch of each tofu piece. Pinch the piece of tofu from the sides to help open the pocket a bit, to make filling it easier.   Heat the olive oil in a large heavy skillet, preferably nonstick, over medium-high heat. When the pan is hot, add the tofu pieces and cook until browned and crisp, 3 to 4 minutes. Turn the pieces and brown well on the other side, 3 to 4 minutes longer. (You may find that a bit of extra oil is needed to help the second side crisp up well.) Transfer the tofu to a platter or plate and serve warm, with a small dish of soy sauce alongside for dipping. The tofu will be best served right away.

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

10 jumbo pasta shells cooked to al dente according to the instructions on the package

For the filling:

5 ounce Yellowfin Tuna in Olive Oil  (no need to drain)

6 ounces frozen chopped spinach, thawed and excess liquid squeezed out and drained

1/2 C. whole milk ricotta cheese

1/2 C. grated parmesan cheese

2 cloves of garlic, finely minced

Salt and pepper, to taste

2 T. unsalted butter

2 T. all-purpose flour

3/4 C. whole milk

1/4 tsp. ground nutmeg

Salt, to taste

For the topping

1 T. unsalted butter, melted

1/2 C. panko breadcrumbs

1/4 C. grated parmesan cheese

 

Preheat oven to 375 degrees Fahrenheit. In a small bowl, mix together the ingredients for the filling then set aside. In a small skillet, melt butter over medium-high heat then whisk in flour and cook for 30-45 seconds to cook off any raw flour taste. Carefully add in milk, whisking constantly to make sure there are no lumps. Add the nutmeg and salt, to taste. Let mixture thicken, about 3-4 minutes. Remove from heat. Add about 2-3 T. of the sauce to the bottom of an oven-safe casserole dish and spread in a thin, even layer. Using a spoon, fill the pasta shells with filling and continue until all the filling has been used. Place into the casserole dish. Pour the rest of the béchamel sauce on top of the shells. In a small bowl, stir together ingredients for the topping then sprinkle evenly on top of the pasta shells. Bake for 20-25 minutes until pasta is cooked through and the topping is browned.