Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

1 1/4 pounds flank steak

1/4 C. balsamic vinegar

1 tsp. salt

2 C. cherry tomatoes, halved

1/4 C. basil leaves, roughly torn

Combine steak, vinegar and salt in a large ziplock bag. Let stand 15 minutes at room temperature.  While steak is marinating, preheat grill to high and oil grates. Grill marinated steak, covered if using a gas grill, turning once, 7 to 10 minutes total for medium rare, depending on thickness.  Transfer steak to a cutting board. Cover loosely with foil and let stand for 10 minutes. Slice steak into 4 portions, place on a platter and pour juices over. Scatter with tomatoes and basil and serve.

Ham & Cheese Hashbrown Waffles

Ham & Cheese Hashbrown Waffles

WIW:  Ham & Cheese Hashbrown Waffles

1 (20-oz.) package refrigerated hash brown potatoes

8 oz. black forest ham, diced

1 1/2 C. shredded cheddar cheese

3 large eggs, beaten

2 cloves garlic minced

2 T. chopped fresh parsley leaves

1/2 tsp. dried thyme

1/4 tsp. smoked paprika

Kosher salt and freshly ground black pepper, to taste

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste. Pour a scant 1/2 C. of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Serve immediately.

 

Basil Lemonade

Basil Lemonade

Basil Lemonade

1/2 C. rinsed, lightly packed fresh basil leaves

3 tsp. sugar

4 C. water

1/2 C. freshly squeezed lemon juice

Sprigs of fresh basil

In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.

Beef & Cider Pot

Beef & Cider Pot

Beef & Cider Pot

2 tsp. EVOO

1 ½ lb. Sirloin, cut into bite sized cubes

Worcestershire Sauce

Montreal Steak Seasoning (or Other Grill Seasoning or Coarse Ground Salt and Pepper)

2 medium White Skinned Potatoes, thinly sliced

1 medium Yellow-Skinned Onion, chopped

2 Carrots, peeled and diced

1 Turnip, peeled and diced

4 tsp. Flour

1 ½ C. Cider Vinegar, or white Vinegar

Handful chopped fresh flat-leaf Parsley

1 C. shredded Cheddar or Smoked Cheddar Cheese

 

Pour 1 tsp. EVOO in bottom of deep heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3-5 minutes. Sprinkle with Worcestershire sauce and grill seasoning. Remove meat and reduce heat to medium high. Add another tsp. EVOO and cover the bottom of the skillet with a layer of potatoes. Sprinkle with grill seasoning. Brown for 3-4 minutes on each side and remove. Add onion, carrot and turnip. Cook for 5 minutes. Sprinkle with a couple handfuls of flour and cook another minute. Add cider, parsley and beef cubes to pot. Mix ingredients well. Rest potato slices across top of skillet and cover with lid or foil. Reduce heat to low and simmer for a few minutes more, until veggies are just tender. Uncover and sprinkle potatoes with cheese. Place skillet under broiler to melt and brown cheese. Serve.

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

6 C. Cauliflower Florets

¼ C. nonfat Greek Yogurt

2 T. Franks Buffalo Wing Sauce

2 T. Olive Oil Mayo

2/3 C. Panko Breadcrumbs

1/3 dry Breadcrumbs

2 tsp. Canola Oil

¼ tsp. Garlic Salt with Parsley

Preheat the oven to 400°F. Line a baking sheet with foil and set aside. In a large skillet, place the cauliflower and 1 cup of water over medium high heat. Cover and steam for 5 minutes, then transfer the cauliflower onto a paper-towel-lined plate. In a small bowl, whisk together the yogurt, wing sauce, mayonnaise, and 2 tablespoons water. In a separate shallow bowl or pie plate, combine remaining ingredients and toss to mix. Hold a cauliflower floret by the stem, dip and twist the floret top through the Buffalo sauce, lightly wipe off excess sauce, roll into the crumbs, and place on the baking sheet. Repeat with remaining florets. Spray lightly with cooking spray. Bake for 20 minutes, or until golden brown. If you would like your Buffalo Bites crispier or more browned, place them under the broiler for 1 minute before serving.

 

Yield: 6 servings (about ¾ cup)

Calories: 90

Fat: 3g

Fiber: 4g

Chicken & Dressing Sheet Pan Supper

Chicken & Dressing Sheet Pan Supper

Chicken & Dressing Sheet Pan Supper

1/2 loaf Ciabatta, Cut Into 1-inch Pieces

4 cups Cornbread Chunks (use Your Favorite Recipe)

1 whole Medium Red Onion, Cut into Chunks

3 stalks Celery, Sliced

2 whole Carrots, Peeled and Cut into Chunks

1-1/2 teaspoon Kosher Salt

1 teaspoon Black Pepper

1/2 teaspoon Ground Sage

1/2 teaspoon Ground Thyme

8 whole Bone in Chicken Thighs

1 whole Half-Stick Land O Lakes® Salted Butter, Cut Into Small Pieces

Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.  Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.  Remove the pan from the oven, stir the bread and veggies, and serve!

Savory Cheese Waffles

Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 C. all-purpose flour

1½ tsp. baking powder

1 tsp. salt

1 tsp. freshly ground black pepper

2¼ C. buttermilk

4 T. melted butter

2 eggs

2 C. grated cheddar cheese

 

Make the batter: In a large bowl, whisk the flour with the baking powder, salt and pepper to combine. In a medium bowl, whisk the buttermilk with the butter and eggs to combine. Add to the flour mixture and whisk well to combine. Gently fold in the cheese. Make the waffles: Preheat the waffle iron and preheat the oven to 200°F. Lightly spray the waffle maker with nonstick spray and ladle batter into the waffle maker. Prepare the waffles according the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter. Serve immediately or freeze for later. (To freeze: Wrap the finished waffles tightly in plastic wrap, then seal them inside a plastic bag. Store in the freezer for up to three months. Reheat in a toaster or in a 300°F oven until crisp and warm.)

Creamy Horseradish Dip

Creamy Horseradish Dip

Creamy Horseradish Dip

¾ C. Mayonnaise

¾ C. Sour Cream

2 Scallions or Chives, sliced thin

¼ C. Horseradish, squeezed of excess liquid

1 tsp. minced fresh Parsley

1/8 tsp. Pepper

 

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour and up to 2 days). Serve.

WIW:  Toasted Cheese Wavioli

WIW:  Toasted Cheese Wavioli

WIW:  Toasted Cheese Wavioli

1/2 C. milk

1 large egg

1 T. extra-virgin olive oil

1 C. seasoned bread crumbs

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 lb. cheese ravioli, chilled

Nonstick cooking spray

1 C. marinara sauce

 

Preheat the waffle iron on medium. Cover a baking sheet with wax or parchment paper and set it aside. Preheat the oven on its lowest setting.  In a small bowl, whisk together the milk, egg, and olive oil. In another small bowl, combine the bread crumbs, salt, and garlic powder.  Dip the ravioli first into the milk mixture, coating both sides, then dip in the bread crumb mixture, pressing the mixture so it sticks. Place the coated ravioli on the prepared baking sheet.  Coat both sides of the waffle iron grid with nonstick spray. Heat the marinara sauce in a small saucepan over medium heat or in the microwave for 1 minute.  Place as many ravioli as will fit in the waffle iron, close the lid, and cook for 2 minutes, or until crispy and toasted.

Bloody Mary Eggs

Bloody Mary Eggs

Bloody Mary Eggs

2 (28-ounce) cans whole tomatoes, drained well

2 T. extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 celery ribs, thinly sliced, plus celery leaves picked from the inner heart of the bunch for serving

1 garlic clove, finely chopped

Celery or kosher salt

¼ C. plus 2 T. (3 ounces) vodka

2 tsp. Worcestershire sauce

1 tsp. hot sauce (such as Tabasco)

Freshly ground black pepper

3 T. plus 1 tsp. prepared or freshly grated horseradish, divided

½ C. pimento-stuffed green olives, coarsely chopped

2 tsp. distilled white vinegar

8 large eggs

4 slices rustic country bread, toasted and drizzled with extra-virgin olive oil

Note: Any leftover sauce can be kept, covered and refrigerated, for up to 3 days. Spoon it over toast or crackers for a snack, or thin it out with a little water and use it as a base for simmering mussels or braising fish.

 

In a medium bowl, use clean hands to break up the tomatoes into small pieces. Heat the oil in a medium saucepan over medium heat. Add the onion, celery ribs, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in ¼ tsp. celery salt, then add the vodka. Cook until the liquid is evaporated by half, about 8 minutes. Add the tomatoes, Worcestershire, hot sauce, a generous pinch of black pepper, and 3 T. of the horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20 to 22 minutes. Stir in the olives and remaining 1 tsp. horseradish, then remove from the heat. Adjust the seasoning and hot sauce to taste.  Meanwhile, fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time, crack 4 eggs into a small bowl and carefully add each to the simmering water. Poach, gently spooning simmering water over the top of each egg, until the whites are set but the yolks are still slightly runny, 3 to 4 minutes. Using a slotted spoon, carefully lift the poached eggs, one at a time, from the water, and drain on paper towels. Season with celery salt and black pepper. Repeat with the remaining 4 eggs.  Divide the tomato sauce into four shallow serving bowls. Place a toast slice in the center of each bowl and top with two poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

Winter Salad with Goat Cheese

Winter Salad with Goat Cheese

Winter Salad

 

1 small roll goat cheese

1/2 C. bread crumbs

1 C. coarsely chopped walnuts

Brown sugar

1/4 C. orange juice

2 T. champagne or white wine vinegar

Salt and pepper

1/4 C. Canola

1/4 C. olive oil

1 to 3 tsp. brown sugar

Baby romaine lettuce

Red onion rings

 

Cut 1/2 to 3/4 of the roll of goat cheese into 1/4’ to 1/3” slices. Wrap remaining cheese in plastic wrap and refrigerate for use later in the week. Press slices into breadcrumbs, turning to coat. Place on nonstick baking sheet, leaving enough room at one end for the walnuts. Place walnuts on opposite end of baking sheet and sprinkle with brown sugar. Bake in a preheated 350° oven, just until cheese is golden brown. While cheese is baking, combine orange juice, vinegar, salt and pepper, Canola and Olive oil in a small bowl and whisk to blend. Whisk in the brown sugar. To make salad: Place lettuce on a salad plate, arrange onion rings on top, arrange 2 or 3 slices of toasted cheese on the salad, sprinkle with toasted walnuts, and drizzle with vinaigrette.

Bite Size Bees

Bite Size Bees

Bite Size Bees

1/2 C. creamy peanut butter
2 T. butter or margarine, softened
1/2 C. confectioner’s sugar
3/4 C. graham cracker crumbs (about 12 squares)
1 square (1 ounce) semisweet chocolate (or just use store bought icing)
1/3 C. sliced almonds, toasted
paper plates

Cream the peanut butter, butter, and sugar until smooth. Add the graham cracker crumbs and mix well. Chill dough.  Shape into 1” ovals. Place the chocolate in a small microwave-safe bowl; microwave on high for one minute or until melted. Transfer the melted chocolate to a resealable plastic bag; cut a small hole in one corner of the bag. Make stripes on bee bodies.  Add almonds for wings and poke a hole with toothpick for eyes.

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

1 lb. Linguine

1/2 C. olive oil

4 ounces arugula, trimmed

1 C. freshly grated Parmesan cheese

1/2 C. pine nuts, toasted

Additional freshly grated Parmesan cheese

 

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 C. Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

 

2 containers Button Mushrooms

1 T. minced Garlic

4 sprigs Fresh Thyme

Couple splashes White Wine

1 T. Olive oil

1 T. Butter

Salt

Pepper

 

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they won’t caramelize. When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

4 chicken thighs

1 tablespoon vegetable oil

salt and pepper

1 teaspoon Italian herb seasoning (dried thyme, oregano)

 

6 oz. white mushrooms

5 slices bacon, cooked, chopped

1 cup heavy cream

1/8 teaspoon salt

5 sprigs snipped fresh thyme

 

Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the meantime, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting – to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

Ultimate Bagel Brunch

Ultimate Bagel Brunch

Ultimate Bagel Brunch

Beet Cured Salmon

Bagels

Aleppo Chive Cream Cheese

Fennel Seed Lemon Cream Cheese

Everything Cream Cheese

Sliced Red Onion, Tomato, Cucumber

Capers

Dill

Velvety Hot Chocolate

Velvety Hot Chocolate

Velvety Hot Chocolate

2 C. whole milk

Very small pinch salt

12-ounces semisweet chocolate, finely chopped

2 T. Kahlua or Crème de cacao, optional

2 tsp. instant coffee granules

1 tsp. vanilla extract

Whipped cream

Shaved white chocolate for garnish

Heat milk and salt in a saucepan over medium heat, until steam begins to rise. Whisk in chocolates, Kahlua, coffee and vanilla. Continue to whisk until mixture is smooth and hot. Ladle into mugs and top with whipped cream and crushed peppermint. Sprinkle white chocolate shavings over top. Garnish with candy canes

Baked Brie Strata

Baked Brie Strata

Baked Brie Strata

2 small Zucchini, cut crosswise into ¼” thick slices, about 2 C.

Salt & Pepper

Olive Oil Pam

6 slices Whole Wheat Bread, dried, and torn into bite sized pieces

4.4oz. pkg. Brie, cut into ½” cubes

1 C. halved Cherry Tomatoes

4 Eggs

2/3 C. evaporated Fat-Free Milk

1/3 C. Scallions, sliced

3 T. chopped fresh Dill

Salt and Pepper

 

In covered medium saucepan, cook zucchini in a small amount of boiling water for 2-3 minutes, or until just tender. Drain and transfer to medium bowl. Season with salt and pepper and set aside. Meanwhile, coat a 2 quart rectangular baking dish with nonstick cooking spray. Arrange 4 C. of the bread in the baking dish. Arrange zucchini and tomatoes on top. Cover with remaining 2 C. of bread pieces. In medium bowl, whisk together eggs, milk, green onions, dill, salt and pepper. Pour evenly over bread mixture in baking dish. Lightly press down layers with the back of a spoon. Cover with plastic wrap and chill in the refrigerator for 4 to 24 hours. Preheat oven to 325. Remove plastic wrap and cover baking dish with foil. Bake for 30 minutes. Uncover and then back an additional 25-30 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before slicing and serving.

 

Yield: 6 servings

Calories: 216

Fat: 10g

Fiber: 3g

Snowman Cookies

Snowman Cookies

Snowman Cookies

Nutter Butter cookies
Vanilla Almond Bark (half a package made 13 cookies for me)
M&Ms
Orange Tic Tacs
Black Decorator Icing

After melting the Almond Bark for 90 seconds, I used a spoon to help cover the cookies when I dipped them. The spoon helped to get them on the foil too, since I didn’t want fingerprints. I didn’t put the Tic Tacs or the M&Ms on until I finished dipping all of them – I wanted the Almond Bark to set a little bit. As for the icing, I just squirted some in a ziploc bag and cut the tip just a tiny, tiny bit.

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

1/2 oz blue cheese, crumbled

1 1/2 T. organic, unsalted butter

1 T. chopped fresh flat-leaf parsley leaves

2 tsp. minced shallot

2 T. olive oil, divided

2 yellow-fleshed potatoes (such as Yukon Gold), thinly sliced

4 4-oz beef tenderloin steaks

1/4 tsp. each sea salt and fresh ground black pepper

2 C. thinly sliced tri-color carrots

 

Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside.

In a large skillet on medium-high, heat 1 tbsp oil. Working in batches if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2 to 3 minutes per side. Transfer to a paper towel–lined plate and cover to keep warm.  In same skillet on medium-high, heat remaining 1 tbsp oil. Season steaks with salt and pepper. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7 to 9 minutes for medium-rare or 9 to 11 minutes for medium. Transfer to serving plates; cover to keep warm.  To skillet, still on medium-high, add carrots with 1/4 C. water and cook, stirring frequently, until just tender, about 2 minutes. To serve, divide potatoes evenly among plates with steaks; add carrots and top each steak with 1 tsp blue cheese butter.

 

Yield: 4 servings

Serving Size: 1 beef tenderloin steak and 1/4 of potatoes and carrots

Calories: 369

Fat: 20g

Fiber: 3g

Heidelberg Meatloaf

Heidelberg Meatloaf

Heidelberg Meatloaf

1 1/2 lb. lean ground beef

1 C. beer or bouillon

1/4 C. Onion; chopped

1 tsp. caraway seed

1/4 tsp. pepper

3 slices rye bread; torn up

1 large egg

1 tsp. salt

1/2 tsp. celery seed

 

Heat the oven to 350° F.  Mix all of the ingredients together.  Spread the mixture into an ungreased loaf pan, 9 x 5 x 3″.  Bake uncovered for 1 – 1 1/4 hours.  Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.

Cranberry Fritters

Cranberry Fritters

Cranberry Fritters

1 C. cranberries

1/4 C. sugar

1/2 C. water

2 C. all-purpose flour

3/4 C. sugar

1 tsp. baking powder

 

2 eggs

1/4 C. ice water

1 apple, peeled and diced

Confectioner’s sugar

Raspberry jam

Oil for frying

 

In a saucepan, combine cranberries, sugar and water. Over high heat, cook until berries begin to burst. Remove from heat and chill. Sift together flour, sugar and baking powder. Separate eggs. Beat egg yolks with ice water. Add the sifted dry ingredients, apple, cranberries and any liquid in the pan used to cook them. In a separate bowl, beat egg whites until soft peaks form. Fold into cranberry mixture. In a deep skillet or deep fat fryer, heat 1 or 2 inches of oil to 350 degrees. For each fritter, drip 2 T. of batter into the oil. Cook 1 minute, flip the fritters over, and continue frying until golden. This may have to be done in batches; be sure oil returns to 350 degrees between batches. Drain fritters on paper towels and dust with confectioners’ sugar. Serve with raspberry jam.

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

3/4 C. flour

1 C. milk

2 eggs

salt and pepper

1 and 1/2 tsp. crumbled herbs or herb blends

1/2 pound lean bacon

1 can Corn (or about a C. of defrosted frozen corn)

 

Preheat oven to 350 F. Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease. Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings. Spoon 2 tsp. of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter. Bake for 30 minutes till pancake is set or till the top is golden brown.

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

1½ cups heavy cream

1 sprig fresh thyme

2 garlic cloves, minced

½ tsp. nutmeg

2 lbs. medium russet potatoes (about 4-5), peeled and sliced â…› to 1/16 inch thick

1 tsp. salt

½ tsp. black pepper

freshly grated Parmesan cheese

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.

Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce

Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce

Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce

 

4 chicken thighs, bone in and skin on

Salt and black pepper

4 tsp. extra-virgin olive oil

2 tsp. butter

10 shallots, peeled

5 garlic cloves, unpeeled

2 sprigs thyme

1 slice bacon, cut into 1/2-inch squares

1 C. dry white wine

1/2 C. chicken stock.

 

Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tsp. olive oil and 1 tsp. butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat. Return unwashed pan to medium heat, and add 2 remaining tsp. olive oil and 1 tsp. butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don’t lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more. Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.

THE Teething Cookie

THE Teething Cookie

THE Teething Cookie

 

1 Egg Yolk, beaten

2 T. Vegetable Oil

2 T. Blackstrap Molasses

1 tsp. Vanilla

1 T. Rice/Soy Milk

3/4 C. Whole Wheat Flour plus 1 T. for rolling

1 T. Soy Flour

1 T. Wheat Germ

 

Preheat oven to 350 degrees. In a Food Processor or bowl put all liquid ingredients. Blend. Combine the dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixture forms a ball of dough. Sprinkle whole wheat flour on a clean surface and roll into a square. With a knife, cut into 1 1/2 inch logs. Place the logs on a parchment or silpat lined cookie sheet. Bake for 10 minutes. Cool on the sheet or transfer to a wire rack. Serve.

Basic Fennel Dressing

Basic Fennel Dressing

Basic Fennel Dressing

½ C. Olive Oil

½ C. Peanut Oil

½ C. Red Wine Vinegar

½ C. White Vinegar

1 tsp. Sugar

1 tsp. Dry Mustard

1 tsp. ground Fennel

2 tsp. Lemon Juice

1/8 C. Dried Parsley

Salt & Pepper to taste

Blend oils and vinegars.  Add remaining ingredients, mixing well.

Barbecued Chicken Pasta

Barbecued Chicken Pasta

Barbecued Chicken Pasta

 

16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked

1 T. olive oil

3 boneless skinless chicken breast halves — cut into 1/2-inch cubes

¼ C. green bell pepper, sliced thin

¼ C. red onion, sliced thin

2 cloves garlic — pressed

½ C. spaghetti sauce (your favorite)

¼ C. barbecue sauce

1 C. grated Provolone cheese

3 green onions — chopped

¼ C. cilantro — chopped

 

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes.  Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat.  Drain pasta, reserving 1/4 C. of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.

 

Yield: 6 servings

Calories: 530

Fat: 11g

Fiber:   3g

Sweet and Spicy Pineapple Pork

Sweet and Spicy Pineapple Pork

Sweet and Spicy Pineapple Pork

1 T. olive oil

3 pork chops (1/2 lb.)

Salt and pepper

1 large red onion, chopped

2 garlic cloves, chopped

1 red bell pepper (i used yellow), cored, seeded, and chopped

1 jalapeno pepper, seeds removed, finely chopped

1 8-oz can pineapple chunks in juice

1/2 C. chicken broth

Cooking Spray

 

Preheat oven to 375. Heat a large skillet over medium-high heat to high heat with cooking spray. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch but not tough. Remove the oven and let them rest, covered with a piece of foil, for a few minutes. While the chops are in the oven, return the skillet to medium-high heat and add the remaining olive oil. Add the onions, garlic, peppers, jalapenos, salt, and pepper and cook for 3-4 minutes or until the veggies wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Pour the sauce over the chops and serve.

Brussels Sprout Mezze

Brussels Sprout Mezze

Brussels Sprout Mezze

2 T. EVOO

4 cloves Garlic, sliced

1 small Onion, chopped

1 oz. Sun-Dried Tomatoes, cut into fine strips

2 ½ C. chopped Tomatoes

1 lb. Brussels Sprouts, outer leaves removed and stems trimmed

Salt, Sugar, and Pepper to taste

1 T. Pesto

Parmesan for serving

 

Heat oil in saucepan with a close-fitting lid over moderate heat. Slowly fry garlic, onion and sun-dried tomato. When softened, add chopped tomatoes. Cook 5 minutes, and then add the sprouts. Season with salt, pepper and a pinch of sugar.  Cover and cook slowly for 20 minutes, until sprouts are tender. Stir in pesto and scatter with parmesan to serve.

Balsamic Marinated Steak

Balsamic Marinated Steak

Balsamic Marinated Steak

3 oz. beef, loin cut

3 tsp. balsamic vinegar

1 clove garlic

2 tsp. oregano

1/4 tsp. black pepper

1 tsp. onion powder

1/2 tsp. olive oil

 

Mince garlic. Combine vinegar, olive oil, oregano, onion powder, black pepper and garlic in a shallow pie plate or dish. Add steak and marinate, refrigerated, for about 30 minutes, turning meat once. Preheat grill or broiler and cook steak on highest oven rack for 4-6 minutes, turn, brush with remaining marinade, and grill 3-4 minutes more, depending upon your preference (medium or well done.) Serve.

How to Throw the Ultimate Bagel Brunch

How to Throw the Ultimate Bagel Brunch

How to Throw the Ultimate Bagel Brunch

 

Bagels

 

Start with homemade bagels if you have the time! If not, no worries you can buy fresh bagels the same morning you plan on having your breakfast or brunch. Plan on 1 ½ per person.

Consider Mini Bagels

Make or buy a variety! A batch of plain is a must but I always include whole wheat, sesame, everything, onion, egg, cinnamon raisin, etc.

Keep a toaster handy for those who like a toasted bagel.

Toppings

 

butter

Variety of cream cheeses (plain, scallion, lox, etc)

Horseradish Dill Schmear

Berry & Cinnamon

Maple-Spiced Pumpkin

Variety of jams

Nut Butter / Nutella

Nuts (sliced Almonds, glazed Pecans, chopped Walnuts, etc.)

Sliced Fruit

Smoked salmon

Salmon Roe

Bacon

Tuna salad

Egg salad

Hummus

Scrambled eg

gs or Sliced Hard Boiled Eggs

Sliced cucumbers

Thinly sliced radishes

Sliced tomatoes

Roasted Red Pepper

Avocado

Capers

Scallions

Red onion, sliced thinly

Sprouts

Fresh dill or chives

Lemon Wedges

Everything Bagel Seasoning

Sides

 

Fruit Salad

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Citrus Wedges

Caprese Salad / Cantaloupe Caprese

 

Drinks

 

Coffee

Creative Coffee Cart Station

Tea

Juice (Orange, Grapefruit, Cranberry)

Cocktail

Mimosas (DIY Mimosa Bar)

24th Street Spritz

DIY Sparkling Bar

Spicy Asian Vegetable Salad

Spicy Asian Vegetable Salad

Spicy Asian Vegetable Salad

 

1 C. snow peas

6 large bok choy leaves, cut into ¼ inch strips

1 C. shredded napa or Chinese cabbage

4 ounces daikon, peeled and cut into sticks (about 2/3 C.)

1 medium yellow bell pepper cut into strips

2 fresh shiitake mushrooms, stemmed and thinly sliced

4 scallions, trimmed and thinly sliced on the diagonal

 

Topping:

¼ C. cashews (optional)

1 small bunch enoki mushrooms

 

Dressing:

¼ C. soy sauce

1 ½ tsp. rice wine vinegar

1 tsp. sugar

1/2 to 1 tsp. chili oil

1 tsp. toasted sesame oil

Up to 2 tsp. untoasted sesame oil (or use peanut or vegetable oil)

 

Bring pot of water to a boil over medium heat. Add the snow peas and cook for 30 seconds, or until bright green. Drain and rinse under cold running water. Thinly slice on the diagonal. Set aside. Toss together the bok choy and the cabbage and place in the centre or a platter or bowl. Toss together the daikon and yellow pepper and place on top of the cabbage. Top with the snow peas, shiitake mushrooms and scallions. Sprinkle with the cashews, if using. Place the enoki mushrooms in the centre.  Combine the soy sauce, rice wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Whisk in the oils. Serve the dressing on the side.

Sparkling December Sunsets

Sparkling December Sunsets

Sparkling December Sunsets

 

3 C. Guava or Passion Fruit Juice

1 Bottle White Wine or White Grape Juice

16 oz. Sparkling Water

 

Mix all ingredients in 2-quart pitcher.  Serve over ice.

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tsp. olive oil

1 medium red onion, chopped

4 garlic cloves, minced

1/4 C. vodka, (optional)

1 medium red onion, chopped

1/2 tsp. dried oregano

1/2 C. heavy cream

1 lb. rigatoni

10 oz. baby spinach

12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated

1/4 C. grated Parmesan cheese

 

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat.  Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Beefy Hand Pies

Beefy Hand Pies

Beefy Hand Pies

1 1/2 tsp olive oil

1/2 small red onion, chopped

1/4 tsp fresh thyme leaves

1 slice white bread, crusts removed

1/4 pound ground beef

1 T. ketchup

2 T. freshly grated parmesan

Salt and pepper to season

One 7.5 ounce store bought refrigerated piecrust

1 egg, beaten with a pinch of salt

Put the oil in a small frying pan, add the onion, and sauté for 5 minutes. Stir in the thyme and set aside. Put the bread in a food processor and whiz into crumbs. Add the sautéed onion, beef, ketchup, and parmesan, plus salt and pepper to taste and whiz again to combine.  Preheat the oven to 400’f. Roll out the piecrust to 1/6 inch and trim into two rectangles about 7 x 5 inches. Halve the meat mixture and roll into two 7 inch sausages. Put one in the center of each rectangle and brush the edges of the crust with the egg. Roll the pastry over the meat to enclose it, and cut each roll into two pieces with a sharp knife (wipe the knife between each cut), crimp the open ends of each with a fork to seal. Put the pies on a baking sheet, seam side down. Cut decorations, such as hearts or stars, from the left over piecrust. Brush the pies with the egg and attach the decorations, then brush the decorations with the egg.  Bake the pies for 18-20 minutes, until the pastry is golden brown. Use a thin spatula to transfer the pies to a wire rack to cool. They are most delicious served warm but can be served cold. They will keep in the fridge for up to 2 days. Suitable for freezing, unbaked, for up to one month. Thaw overnight in the fridge and bake as directed.

 

From Top 100 Finger Foods

Bûche de Noël Log

Bûche de Noël Log

Bûche de Noël Log

6 egg whites
3/4 C. sugar
6 egg yolks
3/4 C. flour
1 C. canned pumpkin
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
8 oz. cream cheese
1/2 C. confectioner’s sugar
1/4 C. chopped pecans, toasted
2 T. each butter and milk
1 tsp. vanilla

Prepare 15″ x 10″ x 1″ jellyroll pan. Spray with non-stick cooking spray; line with wax paper; spray again. Beat egg whites until soft peaks form. Gradually add 1/4 C. sugar, beating until stiff peaks form when beater is raised. Set aside. Beat yolks at high speed gradually adding 1/2 C. sugar until very thick. At low speed, beat in flour, pumpkin, baking powder, cinnamon and nutmeg. Fold mixture into egg whites. Spread into jellyroll pan. Bake at 375º for 15 minutes or until surface springs back when gently pressed with fingertip. Turn out on towel sprinkled with confectioner’s sugar. Remove wax paper. Roll up starting with short end. Cool on rack 1 hour, seam side down. In bowl beat cream cheese with confectioner’s sugar, pecans, butter, milk and vanilla. Unroll cake. Spread cheese mixture to within 1-inch of edges. Roll cake; place seam side down on serving plate. Chill at least 1 hour. Makes 10-12 servings. Refrigerate leftovers.

Turkey Sausage in Sherry and Garlic

Turkey Sausage in Sherry and Garlic

Turkey Sausage in Sherry and Garlic

1 T. olive oil

1 onion, sliced into half moons

Salt and pepper

3 links hot turkey sausage

3 cloves garlic, minced

¼ c. dry sherry (not cooking wine)

1-14 oz. can diced tomatoes with Italian seasoning

 

Heat the oil in a large skillet over medium-high. Add the onions and sauté until soft, about 4 minutes. Push the onions to the edge of the pan and add the sausage links. Sear the sausage for 3-4 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the sherry, then add the can of tomatoes with their juice. Adjust heat so the liquid is at a simmer and cook for 10-15 minutes or until the sausages are cooked through and the sauce is well-thickened. Remove sausage links from skillet and slice on the diagonal. Return to skillet to coat with sauce and serve.  Good with crisp polenta triangles.