Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

 

8–10 ounce Chanterelle mushrooms

4 large eggs

2 T.  extra-virgin olive oil

sea salt (as needed)

1–2 clove garlic (peeled and minced)

¼ cup chopped flat leaf parsley

freshly cracked black pepper

1 T.  unsalted butter (at room temperature, divided)

2 slice rustic bread (toasted and buttered)

 

Gently clean the chanterelles then pull them apart lengthwise into evenly sized strips. It’s a small detail but tearing as opposed to slicing lets the heat get to a lot more edges of the mushroom creating a more interesting texture. Set aside. Crack eggs into a medium bowl and add a pinch of sea salt. Use a whisk to whip the eggs until uniformly pale yellow in color, about 30 seconds. Set aside. Heat a 12-inch sauté pan with a lid over medium-high heat add olive oil and swirl the pan to completely coat the bottom. Lay the torn chanterelles in as close to a single layer as possible. Let them cook undisturbed until they begin to brown at the edges, about 3 minutes. Stir, then cook undisturbed for another 2 to 3 minutes until golden brown. Stir in the garlic, parsley, and a few grinds of black pepper, and cook, stirring, another minute or so until the garlic is fragrant. Remove from heat add 2 T.  butter and stir until melted. Cover and set aside in a warm place. Melt the remaining 1 T.  butter in an 8‑inch nonstick slope-sided skillet set over medium-low heat. When the butter is completely melted and beginning to foam pour the eggs into the center of the skillet and cook, without stirring, until a thin layer of cooked egg appears around the edge of the skillet. Then, using a small rubber spatula scrape the cooked edges of the eggs around the circumference of the skillet then use the spatula to loosen the eggs in the center. Keep the eggs moving constantly until creamy. Cut any thick curds that form with the spatula. Do not stop stirring, or leave the skillet’s side for more than a few seconds. I like to remove them from the heat when they’re still a bit runny on the top. The whole process should take less than 2 minutes. Immediately top the buttered toast slices with the warm soft eggs, then spoon some of the garlicky mushrooms over the eggs. Finish with a sprinkle with sea salt and a grind of black pepper. Serve immediately.

Vanilla Lemon Swirl Bars

Vanilla Lemon Swirl Bars

Vanilla Lemon Swirl Bars

 

10 ounces white chocolate chopped (or chips) and divided

6 tablespoons unsalted butter cut into cubes

1/4 cup granulated sugar

1/2 teaspoon salt

2 large eggs room temperature

1 teaspoon pure vanilla extract

1 teaspoon vanilla bean paste

1 cup all-purpose flour sifted

1/2 cup lemon curd homemade or store-bought

 

Preheat your oven to 350℉. Coat the bottom and sides of an 8×8-inch square baking pan with cooking spray and line with parchment paper so that you have overhang on two sides, about 8 by 14 inches. Melt the butter and 8 ounces of white chocolate in the microwave or using a heatproof bowl set over a pot of simmering water. Once melted, take the bowl away from the heat (if you used the stovetop method) and stir in the sugar and salt. Whisk in the eggs one at a time followed by the vanilla extract and paste. Gently fold in the flour and when you have just a little bit left of the flour still unincorporated, add the remaining 2 ounces white chocolate. Transfer the batter into the prepared pan. Distribute the lemon curd in about 5 or 6 equal portions with a spoon over the batter and swirl using a fork to partially incorporate into the batter. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Set the baking pan on a cooling rack and let the cake cool completely then lift the entire block out using the parchment paper and divide into small squares. This cake is better the next day. If you have time, refrigerate the cake overnight and serve it at room temperature the next day.

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

 

2 T. unsalted butter, melted, plus more for greasing the pan

2 quarts strawberries (about 2 lbs.)

2 T. plus 330 grams sugar (about 1 3/4 cups)

1 lemon, zested

155 grams all-purpose flour (about 1 1/4 cups)

1 1/4 tsp. baking powder

1/2 tsp. salt

2 large eggs

1 large egg white

1/3 cup whole milk (warmed)

2 tsp. plus 1 tsp. vanilla extract

1/8 tsp. fresh-ground black pepper

2 cups heavy whipping cream

 

Heat oven to 350 F. Grease a 9-inch round cake pan with butter, line the bottom with parchment and grease the parchment. Cut off the tops of the strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with the 2 T. of sugar and half the lemon zest. Set aside. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in the 230 grams (1 1/4 cups) of granulated sugar and whip on high speed until the mixture is a pale yellow and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes (note: in my experience, the mixture didn’t really “mound,” but after whipping it this long, it seemed fine once it was baked). Using a rubber spatula, gently fold flour mixture into egg mixture. Fold in milk, 2 tsp. vanilla and 2 T. melted butter until completely combined. Gently pour batter into prepared pan and bake until golden brown and firm to the touch, about 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off parchment. Let cool completely. While the cake bakes, heat a medium saucepan over medium heat. Add remaining 1/2 cup sugar, 1/4 cup water and pepper and whisk together. Simmer until the sugar has dissolved and the mixture reduces by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. (Note: don’t do this step too far in advance as the mixture tends to easily recrystallize). Whip heavy cream with 1 tsp. vanilla until soft peaks form. (Note: I considered making the whipped cream in my ISI cream whipper, but decided it might not have enough body to hold up the cake). Using a serrated knife (like a bread knife), horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Position whole berries all over the top of the whipped cream.

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

 

2 T. unsalted butter

6 stalks of celery, thinly sliced (1/8-inch diagonal slices)

Salt, to taste

1 T. sugar

1/4 cup aged balsamic vinegar

4 slices of crusty bread, like ciabatta

Extra-virgin olive oil

6 oz. fresh mozzarella, thinly sliced (about 1/8- to 1/4-inch thick)

1 T. fresh snipped chives

 

Heat a large frying pan over medium-low heat (almost medium). Add butter. When melted, add celery, salt and sugar. Cook, stirring occasionally, until the celery is soft, olive green and slightly browned around the edges, about 40-45 minutes. Moderate heat to make sure celery does not cook too fast. Remove celery from pan. Heat a small frying pan over medium heat. Add balsamic vinegar and cook until reduced by about half. Set pan aside to cool slightly. Preheat oven broiler with rack about 5 inches from broiler. Place slices of bread on a baking sheet and brush with olive oil. Place under the broiler and cook until lightly toasted, about a minute or so (watch carefully or it will burn). Spread 1/4 of the cooked celery on top of each piece of toast, then top with a couple slices of mozzarella. Place under broiler and broil for about a minute until the cheese has melted a bit. Remove from oven and transfer toasts to a serving platter. Drizzle with balsamic vinegar and sprinkle with chives.

Air Fryer Pork Belly

Air Fryer Pork Belly

Air Fryer Pork Belly

 

1.5 lbs pork belly thick cut

1/4 cup BBQ Seasoning Rub

1/4 cup BBQ sauce

 

Pat pork belly dry with paper towel to absorb any excess moisture & slice with a sharp knife. If pork belly is thick – cut into slabs – like thick bacon slices – approx 3/4” thick.  If pork belly is thin – cut into bite size pieces – approx 1-2” – Preheat air fryer (if necessary) to 200º – we’re going low and “slow” here!

Coat all sides of pork belly with your favorite bbq rub. Place pork belly pieces into air fryer basket in a single layer. Be sure there is at least 1/2” space around each piece.  Air fry at 200º for 25 minutes – flipping halfway thru. Open air fryer and drizzle your favorite bbq sauce on top of pieces. Close air fryer and raise temp to 400º and air fry 5-7 additional minutes

Chicken of the Woods Bouillon

Chicken of the Woods Bouillon

Chicken of the Woods Bouillon

 

1 ounce dried chicken of the woods pieces, about 1 ¼ cup

1 tsp. dried thyme

2 tsp. fine sea salt, or more to taste (optional)

2 tsp. onion powder

1 ½ tsp. garlic powder

½ tsp. ground black pepper

¼ tsp. turmeric powder, for color (optional)

 

Working in batches, grind your chicken of the woods pieces and thyme in a spice or coffee grinder until they are finely powdered. Pour the powdered mushroom mixture into a medium bowl. To the bowl, add the salt, onion powder, garlic powder, ground black pepper, and turmeric, if using. Stir well, and store in a tightly sealed jar. Use 1 ½ tsp. of bouillon powder per cup of water. I recommend using the powder in dishes where it will boil for at least 2-3 minutes to make sure that the mushroom particles are well cooked. I usually add an additional ¼ tsp. of salt per cup of water to bring out the chicken flavor. See the notes below for tips if your broth is flavorless.

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

 

1/2 tablespoon vegetable oil

8 ounces mushroom medley mix I used a mix of Velvet Pioppini, Forest Nameko, and Nebrodini Bianco

1/2 tablespoon garlic, pressed

1 teaspoon ginger, peeled and grated

1/2 teaspoon chili garlic sauce

1 tablespoon fish sauce*

1 tablespoon green onion (only the green part), sliced

 

Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart. In a large skillet, heat the vegetable oil over high heat. Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes. Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy. Add the fish sauce and cook for about 30 more seconds, tossing to mix well.  Take the skillet off the heat and toss in the green onions.Serve as a side, snack, or as a topping or filling for soups and wraps.

Spicy Orange Sugar

Spicy Orange Sugar

Orange Sugar with Szechuan Peppers

 

2 cups sugar

1 teaspoon Szechuan peppers

1 tablespoon orange zest

 

Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step. Grind the Szechuan pepper in a mortar and pestle until it is crushed and the smell is starting to release. Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan pepper is even smaller in size and equally distributed throughout the sugar. Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.

Ground Beef Enchilada Skillet

Ground Beef Enchilada Skillet

Ground Beef Enchilada Skillet

 

1 Tablespoon Olive Oil

2 medium Zucchini, diced

2 ears Fresh Corn, cut off the cob (use frozen if out of season)

2 Poblano Peppers, diced

Pinch of Salt and Pepper

1 pound Ground Beef

1 cup Enchilada Sauce

4 Corn Tortillas, cut into small pieces

2 oz Shredded Pepper Jack, Colby Jack, or Monterey Jack Cheese

 

Heat the oil in a large skillet over medium-high heat. Carefully add the zucchini, corn, and peppers. Stir everything together and season with salt and pepper. Let the veggies hang out for 2-3 minutes to pick up color before pushing to one side of the pan. Add the ground beef to the other side and brown one side before breaking apart and mixing together with the veggies. Continue cooking until no pink remains in the beef. (If the pan is going to be crowded, you can cook the beef first and remove from the pan to cook the veggies for a full 5-6 minutes on their own.) Turn off the heat and add the enchilada sauce, stirring everything together. Add the chopped corn tortillas, give everything one final stir, and top with shredded cheese. Cover the skillet to melt or pop under the broiler for a few minutes. Garnish with diced avocado, cilantro, lime wedges, and cotija cheese.

Cheesy Hash Brown Breakfast Muffins

Cheesy Hash Brown Breakfast Muffins

Cheesy Hash Brown Breakfast Muffins

 

2 C (170g) Frozen Hash Browns (Shredded White Potatoes)

1 Bag (4C) Pepper and Onion Blend, or 4C fresh

2 tsp. (10g) Minced Garlic

1/2 C (113g) Fat-Free Plain Greek Yogurt

1 C (112g) Fat-Free Shredded Mozzarella

1 1/8 C (276g) Liquid Egg Whites, 9 servings or 6 whole egg whites

2 large Eggs

1/2 C Shredded Parmesan

 

Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray. Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times.  Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you’d like.  Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly. Bake for 20-22 minutes.  Optional: Add cooked sausage crumbles or cooked diced bacon with the potatoes and veggies.

Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup

 

2 lbs. boneless, skinless chicken thighs

6 garlic cloves, thinly sliced

3″ piece ginger, peeled, finely chopped

6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated

4 tsp. kosher salt

Freshly ground white or black pepper

10 cups water

¼ cup black rice vinegar

¼ cup soy sauce

2 T. toasted sesame oil

Crispy chili oil, to taste

8 oz. dried ramen-style noodles

1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)

 

In 4- to 5-qt. pot, bring chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is very tender and cooked through, about 15 minutes.

While soup simmers, whisk together vinegar, soy sauce and sesame oil in bowl, and add as much crispy chili oil as you like. Remove chicken with tongs and transfer to cutting board. Add noodles and carrot to broth, following package directions for cooking time. Using two forks, shred chicken into bite-sized pieces. Once noodles are done, return chicken to pot and rewarm for 1 minute. Adjust seasoning, to taste. Divide soup between bowls. Add handful of scallion greens and drizzle each bowl with 1 T. of soy-sauce mixture.

Rosemary-honey Halloumi Fries

Rosemary-honey Halloumi Fries

Rosemary-Honey Halloumi Fries

 

8 fresh rosemary sprigs, divided

1 cup panko breadcrumbs

Freshly ground black pepper

1 cup all-purpose flour

2 large eggs

8 oz. package halloumi, rinsed and patted dry

1 cup refined avocado or grapeseed oil

¼ cup honey, plus more to taste, for serving

 

Strip needles from 5 rosemary sprigs and finely chop. On large plate, combine chopped rosemary with panko and season with a few cracks of pepper. Add flour to another large plate and season with pepper. In medium shallow bowl, beat eggs and season with pepper. Slice halloumi into ½”-thick fry shapes. Gently pat dry again. In small batches, coat halloumi in flour, followed by eggs and then rosemary panko. Continue with remaining pieces of halloumi. Line baking sheet with paper towels. Heat oil in large skillet over medium heat. When oil shimmers, add enough fries to comfortably fit in pan without overcrowding and fry until golden, about 2 minutes per side. Use slotted spoon to transfer fries to lined baking sheet and repeat with remaining halloumi. Remove needles from remaining 3 rosemary sprigs and fry just until crisp, about 30 seconds. Place fries in shallow bowl, top with fried rosemary needles, and drizzle with honey.

Fig, Lemon, and Thyme Jam

Fig, Lemon, and Thyme Jam

Fig, Lemon, and Thyme Jam

 

The figs are thick enough that no pectin is needed to thicken the jam. I only added enough thyme to balance out the sweet-tart flavor of the lemon and figs; if you want more thyme flavor, double the amount. Putting Food by is my primary resource for canning but the Department of Agriculture’s guidelines for canning are extremely thorough and will give you all you need to know to can safely. Makes 5-6 12-ounce jars of jam

 

About 20 figs

4 cups granulated sugar

3 teaspoons lemon zest (about 2 lemons)

1/4 cup freshly squeezed lemon juice (2-3 lemons)

1/2 teaspoon thyme leaves

 

Put a couple of small plates in the refrigerator to chill. Wash the figs and trim off their stems. Cut them into quarters. Put the figs into a stockpot and stir in the sugar. Cook over medium heat, stirring frequently, until the sugar has completely dissolved. Mash the figs with a potato masher or, if you want to take a shortcut, use an immersion blender. Pulse the blender just a few times so that some of the fruit still remains chunky. Bring mixture to a simmer and let it cook for a 15 or so minutes to thicken. The figs are not very watery so they should thicken up nicely. If you want to test the jam to be sure that it is thick enough, put a teaspoon of jam on one of the chilled plates. Return it to the refrigerator for one minute.  After a minute, remove it and tilt the plate.  Most of the preserves should remain in the center of the plate, while some of it — especially the more liquid portion — will slowly spread out towards the edge of the plate.  Turn off the heat and add the lemon zest, juice, and thyme. Transfer to sterilized jars and preserve as desired.

Elk Tenderloin with Chimichurri

Elk Tenderloin with Chimichurri

Elk Tenderloin with Chimichurri

 

2 cups parsley, chopped

4 cloves garlic, minced

1/4 cup red wine vinegar

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 teaspoon pepper

3 teaspoons dried oregano

1 cup olive oil

1 elk tenderloin

Salt and pepper to taste

 

Chop the parsley and mince the garlic. Mix together in small bowl. In separate bowl whisk together the red wine vinegar, crushed red pepper flakes, salt, and pepper.  Whisk in the olive oil and then stir in the oregano. Pour the marinade over the parsley and garlic mixture. Allow to sit in the fridge for at least one hour and up to overnight. To cook your tenderloin, clean the meat of any excess fat (which there might not be any!). Allow the meat to rest at room temperature for fifteen to twenty minutes. Season generously with salt and pepper. Preheat the oven to 400 degrees. Heat a large skillet over medium high heat. You want a skillet that can go from stove top to oven. Once the skillet is preheated, place the meat into the pan. Cook for six minutes per side. Place the entire skillet into the oven and cook for five minutes. Let the meat rest for ten minutes on a cutting board before slicing. Top with the chimichurri and enjoy!

Cattail Wild Rice Pilaf

Cattail Wild Rice Pilaf

Cattail Wild Rice Pilaf

 

1 cup dry wild rice (4 cups cooked)

2 T. sesame oil

½ cup chopped green onion

2 cups cattail shoots, sliced (about 30 cattails)

2 T. salt

½ cup slivered almonds

 

Cook the wild rice until tender. Sauté the onion and cattail shoots in sesame oil until tender and translucent. Mix the rice and the sautéed cattail shoots and onion together. Add the salt and slivered almonds. Serve hot.

Crabapple Membrillo

Crabapple Membrillo

 

about 4 cups crabapple pulp, pressed through sieve (plus some juice)

about 4 cups sugar

2 T. lemon juice

 

Start with the pulp (the waste) from making crabapple jelly. Press the pulp through a mesh sieve until you’ve got about all that will go through and you’re left with just skins and seeds in the sieve. Discard the skins and seeds and keep the puree. Add a bit of the juice from the crabapple jelly – the strained juice before the sugar is added. Measure the puree and juice. Put the puree, an equal amount of sugar and a bit of lemon juice (about 1 T. per 2 cups puree) in a saucepan. Bring to a boil, then lower to a simmer and cook, covered about 1 to 1 1/2 hours, until it’s really thick and has darkened a bit. Line a small square or rectangle dish with parchment or wax paper. Pour the paste into the dish. Cover loosely with a tea towel and put in the fridge for 2-3 days, until the paste has dried and firmed up. You should be able to lift the block of paste out of the dish using the parchment paper and have it keep its shape. Wrap tightly in plastic wrap and store in the fridge. Should keep at least a month in the fridge Serve with cheese.

Air Fryer Steak Bites

Air Fryer Steak Bites

Air Fryer Steak Bites

 

16 oz Top Sirloin Filet*, cut into bite size pieces

1/2 T. (8g) Olive Oil

1/2 T. (6g) Brown Sugar

1 tsp. Kosher Salt

1 tsp. Black Pepper

1 tsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

 

1 1/2 T. (21g) Butter

1/4 tsp. Garlic Powder

1/4 tsp. Red Pepper Flakes

1/4 tsp. Parsley Flakes

 

Toss the steak pieces with the olive oil. Mix the brown sugar and spices together and coat the steak in the seasoning. Set aside. Preheat an air fryer for 5 minutes at 400ºF. Once heated, add the steak to the basket and air fry for 4-6 minutes at 400ºF to your desired doneness. While the steak cooks, melt the butter and mix in the garlic powder, red pepper, and parsley. Toss the finished steak in the garlic butter before serving.

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

 

2 lb. Lean Ground Beef (96% lean)

2 tsps. Dried oregano

2 tsp. Salt

1/2 tsp Ground pepper

2 Eggs (beaten)

1/4 cup Milk

1/2 cup Italian style breadcrumbs

3 cloves Garlic (pressed)

1/4 cup Fresh parsley (chopped)

1 Onion (grated)

1 1/2 cups Ketchup

2 T. Worcestershire sauce

 

Preheat the oven to 375°F. Combine the ketchup and Worcestershire sauce and mix to combine. Set aside. Mix together the eggs, milk, breadcrumbs, garlic, parsley, and onion. Set aside. In a large bowl, add ground beef, oregano, salt and pepper. Then add the bread crumb mixture and use your hands to mix until just combined. Spread the mixture on a sheet pan (mine is 10”x15” x.75”) to the edges and make sure that it is even throughout. Then spread the ketchup mixture over the top. Bake for 20 minutes, then turn to broil and cook for an additional 3-5 minutes to thicken and caramelize the topping. Meatloaf should have an internal temperature of 160°F when done. Let cool 5 minutes, then sprinkle with parsley and serve warm. Enjoy!

Lemon Icebox Cake

Lemon Icebox Cake

Lemon Icebox Cake

 

8 oz cream cheese room temperature

6.8 oz box instant lemon pudding

½ cup lemon juice

2 teaspoons vanilla

2 ½ cups half n half

8 oz cool whip

60 Lorna Doone shortbread cookies

Raspberries blueberries, strawberries optional

 

Using a hand mixer beat the softened cream cheese until creamy.  Add in the pudding, lemon juice, and vanilla and mix until combined.  Add in ½ of the half n half and beat until mixed then add in the rest and beat until mixed. Using a spatula or wooden spoon fold in the cool whip until mixed. Spread 1/4 of the mixture on the bottom of a 9×13 baking dish. Place 24 cookies on top of the mixture, gently spread 1/2 of the remaining pudding mixture over the top, and spread with a spatula. Add another layer of cookies followed by the remaining mixture. Crumble the remaining cookies on top. Cover with plastic wrap and refrigerate for at least 6 hours or refrigerate overnight. Serve with fresh berries on top!

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

 

5 tablespoons soy sauce low sodium

2 tablespoons brown sugar

1 tablespoon rice wine vinegar

1 teaspoon black pepper

1/2 tablespoon grated ginger or 1 teaspoon ground

5-6 large boneless skinless chicken thighs about 2 1/2 pounds

2 tablespoons olive oil

1 cup onion diced

1 1/2 cups jasmine rice

2 garlic cloves minced

2 cups chicken broth low sodium

Yum Yum Sauce

 

In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours. Preheat the oven to 400 degrees. Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don’t discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point. Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute. Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes. Serve with yum yum sauce drizzled on top.

 

Yum Yum Sauce

 

1 cup mayonnaise

2 tablespoon ketchup

1 tablespoon granulated sugar

½ teaspoon salt

½ tablespoon paprika

2 teaspoons garlic powder

2 teaspoon rice vinegar

1-2 tablespoons water

 

In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use.

Chicken Stuffing Casserole

Chicken Stuffing Casserole

Chicken Stuffing Casserole

 

1 (6 ounce box) stuffing mix

2 tablespoons olive oil

3 tablespoons butter

1 cup onion, diced

1 cup carrots, diced

2 ribs celery diced

1 medium Russet potato, peeled and diced

3 garlic cloves, minced

2 tablespoons flour

1 1/2 cups low sodium chicken stock

1 cup half and half

2 1/2 cups cooked chicken, diced

3/4 cup frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 sprigs of thyme

1 teaspoon fresh rosemary

 

Preheat the oven to 375 degrees. Make the stuffing according to the box instructions and set aside. Heat a large oven-safe skillet on medium-high heat add the olive oil, and butter and melt. Add in the onions, carrots, celery and potatoes and cook 3-4 minutes, then add in the garlic and cook another 30 seconds until fragrant. Sprinkle in the flour and cook another 30 seconds. Add in the chicken stock and turn up the heat a little to bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in the half and half, chicken, peas, salt, pepper, nutmeg, thyme and rosemary and stir bring back to a low simmer for 2-3 minutes. Turn off the heat and spread the prepared stuffing on top of the chicken mixture. Bake for 20-25 minutes until golden brown and bubbly.

Charlston Red Rice

Charlston Red Rice

Charlston Red Rice

 

4 slices thick-cut bacon, chopped

1 medium yellow onion, roughly chopped

1 stalk celery, finely chopped

1 large bell pepper (any color), chopped

4 cloves of garlic, minced or pressed

6 ounces andouille sausage, chopped into pieces

1 (6-ounce) can tomato paste

1 (8-ounce) can tomato sauce

1 tablespoon packed light or dark brown sugar

2–3 teaspoons Creole Cajun Seasoning– homemade or store-bought

2 cups uncooked long grain rice, rinsed until the water runs clear!

2 cups chicken broth

freshly chopped parsley or scallions, for garnish- optional

 

Preheat the oven to 350°F. Prep the rice: Rinse the rice until the water runs clear. I like to place the rice into a large bowl, fill with cool water, and then gently swish the rice around. Careful not to aggressively handle the rice to not break the rice grains. Drain the water and repeat this process about 6 times to remove as much surface starch as possible. Then drain all water and set the rinsed rice aside until called for in the recipe, below. Add the chopped bacon into a large, deep skillet over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside. There should be plenty of rendered bacon drippings left in the skillet. Add the onion, celery, and bell pepper into the same skillet. Sauté the trinity mixture, stirring every so often until tender and golden, about 4-5 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the sausage into the pan and cook with the aromatics until the sausage is golden brown, stirring often, about 2-3 minutes. Then add the tomato paste and stir into the sausage/veggie mixture to coat. Continue cooking for another 1-2 minutes to meld.  Pour in the tomato sauce and season the mixture with the brown sugar and Creole Cajun seasoning, stirring to combine. Add the reserved bacon back into the pan along with the rinsed rice directly into the same skillet, stirring to coat with the tomato mixture. Let the rice toast up in the tomato mixture for 3-4 minutes, stirring often. Then pour in the broth and stir everything to combine. Remove the skillet from heat and tent the skillet with foil. Place the skillet onto a large baking sheet and then transfer the entire skillet into the oven. *If your skillet is not oven-safe, simply empty the rice contents into a greased 9×13-inch baking dish and tent with foil. Bake the dish for 30 minutes. Then remove the foil and continue baking for another 15 minutes until the rice is tender.  Remove the rice dish from the oven and let the rice sit, undisturbed, for at least 10 minutes. Afterwards, use a fork to fluff the rice. Taste the rice and season with more Creole Cajun seasoning to preference, if needed. Serve Gullah red rice immediately with a garnish of chopped parsley/scallions, if desired, as-is or alongside your favorite main entree. Enjoy!

Clam Dip

Clam Dip

Clam Dip

 

20 ounces canned whole baby clams (this is 2 10-ounce cans. You can reduce to one can if you prefer.)

8 ounces brick style cream cheese. Note: if you don’t use the food processor for this recipe you will need to make sure your cream cheese is softened.

3 Tbsp sour cream

3 Tbsp mayonnaise

2 Tbsp cream style horseradish

1 Tbsp lemon juice, or more to taste

1 tsp hot sauce, or more to taste

1 tsp Old Bay seasoning

4 Tbsp clam juice

1 bunch green onions, trimmed and thinly sliced or minced, both white and green parts.

salt to taste

 

Drain your clams and reserve the juice. I like to use a food processor for this next step, but you can do it by hand in a bowl if you prefer. Load the cream cheese, sour cream, mayo, horseradish, lemon juice, hot sauce, and Old Bay seasoning into your food processor fitted with the metal blade (or into a mixing bowl.) Pulse/process until everything is well combined. Add the drained clams and clam juice to the processor and pulse/process until they are finely minced and incorporated into the dip. The size of the bits of clam is up to you, you can make your dip chunkier or smoother as you like. Note: if doing this by hand, mince the clams before you add them. Remove the dip to a bowl and stir in the green onions, and add the salt to taste. Cover and refrigerate until ready to serve. The dip can be made up to a day ahead. If you find your dip is too thick, thin it down with more clam juice. Take a final taste before serving and adjust any of the seasonings, lemon juice, salt, etc. to your liking.  Serve the dip chilled with potato chips, Fritos, or crackers of your choice.

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

 

1 tablespoon olive oil

1 small red onion, diced

1 stalk celery, diced

¼ cup chopped carrot

2 cloves garlic, minced

1 (15 ounce) can fire-roasted diced tomatoes (not drained)

1 tablespoon brown sugar

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)

1 (16 ounce) can vegetarian baked beans, not drained

1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed

5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped

¼ cup water

1 teaspoon apple cider vinegar

1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)

2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)

Optional garnish: chopped fresh parsley or other herbs; sliced green onion

 

Preheat oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer. Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary. Sprinkle cheese on top. Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)!

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

 

3 ¾ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups granulated sugar

1 cup salted butter, at room temperature

2 large eggs, at room temperature

1 cup full fat sour cream, at room temperature

1 teaspoon vanilla extract

¾ teaspoon almond extract

Sparkling sugar, for topping

 

Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. Set aside.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.  In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined. Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar. Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

 

½ pound thick-cut bacon, chopped

1 medium leek, root and leaf ends trimmed off, white and light green part halved lengthwise and then sliced into thin half-moons

Kosher salt

Freshly ground black pepper

1 (14- to 16-ounce) ball pizza dough

4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated

¼ cup heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Put the sliced leek in a colander and rinse it thoroughly under cold running water, using your fingertips to separate the layers. Drain well, then transfer the leek slices to a paper towel–lined plate and blot them dry. In a medium skillet over medium heat, cook the bacon until it just begins to brown at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Pour the bacon grease into a small ramekin for brushing the dough. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Use a pastry brush to spread a very thin layer of bacon grease all over the dough. Scatter the sliced leeks and cooked bacon on top, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven and immediately drizzle the remaining heavy cream over top. Wait 3 to 5 minutes for the cream to congeal, then slice and serve.

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

 

2 cups fresh blackberries (about 8 ounces)

½ cup light brown sugar

2 tablespoons vegetable oil, divided

1 lb. boneless, skinless chicken thighs

Kosher salt and ground black pepper

¼ cup finely chopped sweet onion

½ teaspoon minced fresh rosemary

1 tablespoon apple cider vinegar

Juice from ½ of a lemon (about 1 tablespoon)

1 tablespoon Dijon mustard

Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

 

In a small bowl, stir together the blackberries and brown sugar; set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.

Creamy Dill and Harvest Soup

Creamy Dill and Harvest Soup

Creamy Dill and Harvest Soup

 

In a large pot start by browning the following in oil for about 8 minutes:

 

1-2 onions diced fine

2-3 cloves of garlic chopped

2-3 carrots finely chopped

1/2 head of cabbage shredded fine

 

Once the onion is transparent / golden add 6 cups of cubed potatoes along with 6 cups of boiling/hot water.  Season with S+P , a bay leaf, and 2 tbsp dill seed.

 

Let boil covered for about 20 minutes. once the potatoes are cooked through add a dollop of butter and puree about 1/2 of the soup using an immersion blender, until you have a consistency you like… I enjoy some small bits in a smooth combined thickish stock.  Add:

 

1 cup heavy cream

2 tbsp fresh chopped dill weed

Pizza Stuffed Waffles

Pizza Stuffed Waffles

Pizza Stuffed Waffles

 

2 cups super-easy marinara sauce (or your favorite marinara sauce), divided

1 (14- to 16-ounce) ball pizza dough

4 thin slices pancetta (or 2 to 3 ounces thinly sliced pepperoni)

Dried oregano

Extra-virgin olive oil

Nonstick cooking spray

 

Preheat a Belgian or other 1-inch-deep waffle iron on the medium-high setting. (If yours goes up to 6, turn the dial to 4.) Cut the ball of dough into four equal-size pieces. Set two pieces aside and cover them with a damp dish towel. On a floured work surface, roll or stretch out the first two dough pieces to fit inside the mold of your waffle maker. Mine makes 6-inch round waffles, so I rolled my dough pieces out to a diameter just short of 6 inches. Spread a spoonful of marinara sauce onto one of the rolled/stretched-out dough disks and spread it out, leaving a 1-inch border of dough all around. Place 2 slices of pancetta on top of the sauce, than half of the cheese. Sprinkle with oregano. Brush the exposed border of dough with olive oil, then brush some more olive oil around the perimeter of the second rolled/stretched out dough disk. Invert the naked dough disk onto the topped on and pinch around the edges to seal. Brush the top with olive oil. Open your waffle iron (it should be really hot by now) and coat it with non-stick cooking spray. Carefully invert the pizza dough packet onto the iron, oiled side down, and brush the top with more olive oil. Close the waffle iron and cook for 3 to 5 minutes or until the crust is golden brown but still springy to the touch. (This part is loud and messy, as some of the cheese and sauce will bubble and ooze out of the waffle iron.) When the waffle is done, remove it from the iron. Roll out the remaining portions of dough and repeat steps 3, 4, and 5 to make a second waffle. Fill a ramekin or small bowl with some of the marinara sauce. Cut the waffles into wedges or sticks and serve them with the sauce for dipping.

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

 

10 5-inch cocktail picks or skewers

 

olives (you’re going to need a total of 60 olives)

 

24 small readymade stuffed olives, choose different types from your olive bar or condiment aisle.

Boursin Stuffed Olives

 

12 pitted black olives

1/2 cup Boursin cheese

2 Tbsp cream, to thin the cheese

 

Jalapeño cream cheese stuffed olives

 

12 pitted green olives

1/2 cup cream cheese

1 small jalapeño, chopped

 

marinated stuffed olives

 

12 jarred pimento stuffed olives

4 Tbsp chili crisp

 

Stir together the Boursin and cream until it is smooth. You want it to be thin enough to pipe into your olives, so add a bit more cream if yours is very thick. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive. Blend cream cheese with chopped peppers in a small food processor until very smooth and creamy. You don’t want any larger bits of pepper because they can get caught in the piping tip. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive Put the stuffed olives in a small bowl and top with chili crisp. Stir to combine and let sit for at least an hour, or overnight in the fridge. You should have about 60 olives, allowing about 6 to each pick. Thread the olives on your cocktail picks, alternating types for a pretty presentation. If your picks are shorter or longer than mine, adjust the olives to fit. These picks are best served soon after assembling, but you can keep them covered in a damp cloth or paper towels in the fridge for a few hours if you need to.

Cilantro Lemon Hummus

Cilantro Lemon Hummus

Cilantro Lemon Hummus

 

19 ounces canned chickpeas, drained and well rinsed

1 cup cilantro, rinsed and loosely packed

1 clove garlic, peeled

1/4 cup tahini

3-4 Tbsp lemon juice, fresh squeezed

1 tsp salt

1/2 cup ice water

 

Load everything except the ice water into your blender and blend, starting on low. Add the ice water and continue to blend, gradually increasing the speed until you reach the highest speed. The hummus should be completely smooth. Stop the machine to scrape down the sides if necessary. Give the hummus a taste in case you would like to add more salt, or more lemon juice. Chill the hummus until ready to serve.

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

 

vegetable oil

2 large portobello mushroom caps, sliced into 1/4 inch slices

2 cups buttermilk

1 cup all purpose flour

pinch of salt

 

1/3 cup mayonnaise

juice from 2 Meyer lemons

salt and fresh cracked pepper

 

Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

 

1/4 lb cooked shrimp

1 Tbsp fresh grated ginger

1/2 cup water chestnuts

1 spring onion, trimmed and rough chopped

1/4 cup cilantro

salt and black pepper , to taste

 

24 square wonton wrappers

vegetable oil , for frying

 

1 cup plum jam, 1/2 of recipe below

1 clove garlic, finely minced

2 Tbsp chili sauce

1-2 Tbsp white vinegar

1 Tbsp grated fresh ginger

 

7 plums, (about 1 lb 5 oz) peeled and chopped

2 cups sugar

juice of 1 lemon

 

In the bowl of a small food processor put all the filling ingredients and pulse till finely minced. Do it by hand if you have the patience. Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls. Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil shimmer on the surface and hear a sizzle when you place the rolls in the hot oil. Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels. If you are making these ahead, you can reheat in a 350°F. oven for several minutes. To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally. Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling. Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups) To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.

Rhubarb Applesauce

Rhubarb Applesauce

Rhubarb Applesauce

 

5 lbs Granny Smith apples, peeled cored and quartered

1 ½ lbs trimmed rhubarb, sliced into 2 inch pieces

1/2 cup sugar

1/2 cup water

lemon juice, if needed

 

Put everything in a large Dutch oven or stainless steel pot and give it a good stir. Bring to a boil over medium high heat, stirring often. Turn the heat down and let the mixture boil for about 20-25 minutes, stirring often. You want the fruit to break down and soften. Let cool for several minutes before proceeding. Working in 2 or 3 batches (depending on the size of your processor or blender) blend the mixture until smooth. I find a food processor works best for this. The sauce won’t have any lumps, but will retain some texture. Note: Use caution when pureeing hot foods. Taste your applesauce and add a bit of fresh lemon juice if you think it needs it. Transfer the applesauce to your storage jars and allow to cool completely before capping and refrigerating. Your homemade rhubarb applesauce will last about a week. Freeze for longer storage.

Honey Caramel Sauce

Honey Caramel Sauce

Honey Caramel Sauce

 

1 cup honey, I used orange blossom honey

4 Tbsp salted butter, room temperature, cut in pieces

1/2 cup cream, best if not cold

splash of vanilla, optional

 

Put the 1 cup honey in a small saucepan and bring to a boil over medium heat. Boil gently for 2-3 minutes. Water will evaporate and the honey will darken slightly and begin to caramelize. Remove from the heat and whisk in the 4 Tbsp salted butter. Be careful, the mixture is hot and can sputter. When the butter has melted, add the 1/2 cup cream and stir to combine. Put the pan back on the heat and let cook for a bit more until it reaches 220F on an instant read thermometer. Add the splash of vanilla at this point, if using. Pour into a jar or jars and let cool, undisturbed, at room temperature. When the honey caramel has cooled, cap and refrigerate it until chilled. It will thicken further as it chills. Use your honey caramel within a week.

Hot Honey

Hot Honey

Hot Honey

 

1 cup honey

3 tsp red chile pepper flakes, or about 5 small dried peppers, crushed

 

Put honey and hot pepper flakes in a glass microwave safe jar. Microwave for 1 minute and stir to combine (the honey will become thinner and more fluid after it is heated.) We don’t want the honey boil, as this will destroy some of its beneficial properties. Stir and let the honey steep for 15 minutes. Strain into a clean jar. Note: if your honey has cooled and thickened too much to be strained, gently heat it again to loosen it for straining. Honey will keep in an airtight jar in a cool dry place. Once you infuse honey with dried chile flakes I recommend using it within a 3-6 months. If you use fresh hot chiles you’ll want to store the strained honey in the refrigerator to reduce the risk of spoilage. When refrigerated, the hot honey should last for about 3-6 months.

Winter Citrus Lemon Cake

Winter Citrus Lemon Cake

Winter Citrus Lemon Cake

 

3 cup Almond Flour

¾ cup Arrowroot Flour

¾ tsp Baking Soda

¾ tsp Baking Powder

¼ tsp salt

½ tsp cinnamon

½ tsp cardamom

1 tsp lemon zest

¾ cup Coconut Sugar

3 T. lemon juice

3 T. Blood Orange juice

¾ cup olive Oil

3 eggs

¼ cup applesauce

2 tsp vanilla extract

Icing

 

Preheat oven to 350 degrees.  Combine all ingredients together in a medium bowl and stir until well combined. Spray a 9 inch cake pan with oil spray and line with parchment paper. Pour batter into the prepared pan and bake for 40-45 minutes, until lightly browned on top. For icing you can buy a vanilla frosting from simple mills or miss jones (as pictured) or just do the citrus icing:  1 cup powdered sugar + 3 T. lemon or blood orange juice