Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

 

2 chicken breasts

1 box Texas Toast

Marinara/pasta sauce

Shredded mozzarella cheese

1 cup of Italian breadcrumbs

1 cup of shredded Parmesan cheese

2 eggs

1 cup of flour seasoned with some salt pepper, and garlic powder

3/4 cup milk

3 T. butter

3 T. olive oil

 

Cook Texas Toast according to the directions on the package. Slice chicken breasts lengthwise in half to make them thinner. Then take each piece of chicken and cut it in half to have smaller pieces to work with. I cut mine into 8 pieces total. Season both sides of the chicken with salt, pepper, and garlic powder. Combine breadcrumbs and Parmesan cheese in one container. Whisk together eggs and milk in another container. Mix together flour and seasoning (more salt, pepper, and garlic powder) in a third container. Coat chicken in the flour mixture, eggs, then the breadcrumb mixture. Melt butter and olive oil in a skillet over medium high heat. Cook chicken in the skillet for 4-5 minutes on each side or until chicken reaches an internal temp of 165 degrees. Once chicken is cooked remove from the heat. Add shredded mozzarella on top of garlic bread. Add chicken, marinara, and more mozzarella cheese. Put back in the oven just long enough for the cheese to melt. Top with dried parsley and serve with more of the marinara/pasta sauce for dipping!

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

 

2 slices Texas Toast, baked according to package directions, cooled and diced into ½-inch pieces

4 large boneless, skinless chicken breasts

Salt and pepper, to taste

8 fresh basil leaves

1/2 cup chopped cherry tomatoes

2 slices mozzarella cheese, cut in half

1 cup marinara sauce

1/2 cup grated Parmesan cheese

 

Preheat the oven to 350° F. Lightly mist a baking pan with non-stick vegetable oil spray. Place chicken breasts on a cutting board. Cut a pocket lengthwise in each breast, leaving it hinged. Season chicken with salt and pepper. Place 2 basil leaves inside each breast. Divide diced New York Bakery® Texas Toast with Real Garlic and cherry tomatoes and place an equal amount into each pocket. Place one piece of cheese on top of the mixture. Pull the top piece of chicken over the filling and secure with several toothpicks or a long skewer. Place into baking dish. Spoon marinara sauce over each chicken breast and sprinkle with Parmesan cheese. Bake about 30 minutes or until the chicken is cooked thoroughly. Remove toothpicks and serve with additional sauce and pasta.

Generic Frittata

Generic Frittata

Generic Frittata

 

8 large Eggs (121” skillet)

¼ C, Heavy Cream (Milk, non-dairy Milk)

1 tsp. Salt

¼ tsp. Pepper

½ C. diced Onions (shallots, leeks, ramps, garlic scapes)

3 T. Olive Oil (neutral oil, bitter)

 

Optional, choose as you like

8 oz. meat – bacon, ham, sausage, chicken,

½ – ¾ C. Cheese, shredded or crumbled (cheddar, feta, goat, gruyere, American, parmesan, mozzarella, ricotta)

¼ C. Herb (thyme, basil, parsley, oregano, dill, chives)

½ – 1 tsp. Spice

Up to 2 C. Vegetables (Cook:  potatoes, peppers, zucchini, leftover roasted veg  Raw: tomato, scallion, avocado, asparagus)

 

Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, salt, and ¼ tsp. freshly ground black pepper.  Pour egg mixture and any other uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.

Onion Cheddar Chips

Onion Cheddar Chips

Onion Cheddar Chips

 

Crated Cheddar Cheese

Sliced Onion

 

Spray Muffin top Pan with Nonstick Spray.  Layer grated cheddar cheese in wells. Top with a slice of onion.  Sprinkle with seasonings as desired. Bake at 325 degrees for 12-15 minutes.  Allow to cool for 10 minutes to crisp up.

Pumpkin Pie Spice

Pumpkin Pie Spice

Pumpkin Pie Spice

 

3 tbsp ground cinnamon

4 tsp ground ginger

2 tsp ground cloves

1 tsp ground nutmeg

½ tsp ground allspice (optional)

 

Mix all ingredients together in a small bowl and store in an airtight container with the rest of your spices.

 

10 Ways To Use Homemade Pumpkin Spice

 

Homemade pumpkin spice latte

Pumpkin spice granola

Easy pumpkin pie

Pumpkin spice custard

Added to the batter for pancakes (Use 1 tablespoon and increase if desired)

Pumpkin spice cookies

Sprinkled over roasted butternut squash with butter and a bit of maple syrup

Pumpkin spice smoothie

Stirred into oatmeal or baked pumpkin oatmeal

Pumpkin spice waffles

Lavender Honey

Lavender Honey

Lavender Honey

 

¼ cup dried lavender blossoms (Lavandula augustifolia)

1 cup light colored raw honey

 

Pour the honey over the blossoms and then stir to make sure the honey and blossoms are well-combined.  Place the jar in a warm spot away from direct sunlight. The top of the fridge is a good, warm spot.  Allow the honey to infuse for 1-4 weeks, turning the jar over every day to redistribute the blossoms.  When the honey has reached the flavor intensity that suits you, place a mesh strainer over a medium bowl and pour the honey mixture into the strainer. Because honey is so thick it will take a long time to strain, so wait a few hours before checking on it.  Once you’ve finished straining out the lavender buds, don’t toss them! Store them in the fridge and stir them into tea for an extra flavor boost.

 

Stirred into tea

Slathered over warm biscuits

Drizzled over brie and crackers

Stirred into coconut yogurt

Drizzled on fresh fruit

Used externally to soothe skin irritations (for example, as a burn salve)

To make a clarifying and moisturizing face wash

Savory Milk Thistle Seasoning

Savory Milk Thistle Seasoning

Savory Milk Thistle Seasoning

 

1 tbsp whole milk thistle seeds

1 tbsp dulse flakes

1 tbs dried nettle leaves

1½ tsp whole celery seed

1 tsp garlic powder

1 tsp onion powder

1½ tsp finely chopped calendula petals (optional)

5 tbsp unrefined sea salt

 

Place the milk thistle seeds, dulse flakes, dried nettle, celery seed, and calendula petals in a coffee grinder. (I keep an extra one for grinding herbs and spices.) Grind the herbs until they reach the level of fineness you prefer. Place the mixture in a clean jar and stir in the onion and garlic powder. Add the salt and mix again . . . now it’s ready to use!

 

Sprinkled over roasted potatoes or baked veggies

Added to soups

Mixed into marinades

Whisked into olive oil and vinegar to make salad dressing

As a finishing salt for roasted meats

Crab Apple Jelly

Crab Apple Jelly

Crab Apple Jelly

 

3½ pounds firm, crab apples (8-9 cups) which yield 3½-4 cups of juice

Enough water to be level with apples in the pot (3-4 cups)

3  5-inch sprigs fresh rosemary

zest of half a lemon

about 4 cups granulated sugar (1 cup sugar: 1 cup juice)

 

Wash crab apples and remove leaves and most of the stems. Inspect fruit for rot and black spots. Discard less than perfect fruit. Place apples, zest, and rosemary in a 6-8 quart stainless steel saucepan. Pour water into the pot until it is level with the crab apples, about 3-4 cups. Do not add sugar, yet. Bring fruit and water to a boil over medium heat. Turn heat to low and simmer for 15 minutes, stirring occasionally. Remove pot from heat and use a potato masher to break up the apples. Return to heat and continue to simmer until fruit is soft — another 5 or 10 minutes. Do not cook longer because you will run the risk of destroying the pectin. Place a muslin-lined sieve over a large, clean bowl. Pour cooked fruit in and allow mixture to drain overnight. If you push it through the sieve with force, your juice will likely become cloudy. Measure juice. You should have about four cups. If you don’t, place a heavy object on top of the pulp to slowly release more juice. Sometimes I drizzle a little hot water over the pulp and use what drips out to make up the difference and get me to four cups.  Pour juice into a clean, deep, wide, heavy-bottomed saucepan that allows room for boiling a liquid that is going to froth and rise about four inches. Bring fruit juice to a simmer over medium heat. Add sugar and stir over low heat until sugar has dissolved. Turn up the heat to medium and bring mixture to a low rolling boil. A rolling boil is when the entire surface of the liquid is boiling, not just the edges.  After five minutes start checking the juice for set point. Remove the pot from the heat each time you check.  At first, the rolling boil will be frothy and rise up the sides of the pot. Watch carefully and control the frothiness by adjusting the heat. Otherwise, the mixture will boil over and make a mess. As the mixture cooks, it changes from a frothy boil to a ploppy boil. Continue to test for sheeting until you reach set point. Immediately remove pot from heat it is reached. Skim any surface residue with a slotted spoon.  Here’s a photo of sheeting from my recipe for my oven-roasted strawberry jam. This set point test method works for both jellies and jams. Ladle hot jelly into clean, warm jars, leaving ¼ inch of headspace. Wipe the rims with a clean damp cloth. Cap them and turn them upside down and allow to cool. This helps give the jars a good seal without processing, but unless they are processed in a boiling water bath, they will need to be stored in the refrigerator until ready to use. Alternatively, you could heat process them. Crab apple jelly tastes equally great on toast or served alongside roasted pork or chicken

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

 

8 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon vanilla

1/4 cup sugar

3 cups huckleberries (divided)

1/2 cup sugar

1/2 cup water, divided

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 baked and cooled 9 or 10 inch crust (I used Pate Sucree)

 

Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of baked and cooled crust and refrigerate for 1 hour. In a small pot combine 1 cup huckleberries and water. Heat over medium heat until almost boiling. Strain and mash mixture through a sieve leaving seeds and pulp and return juice to the pot (should be 1 cup).  Mix together cornstarch and sugar and add to juice in pot. Bring to a boil stirring constantly until mixture has thickened and juices are transparent. Remove from heat and cool to room temperature. Top cream cheese mixture in crust with 2 cups of berries. Spoon glaze mixture over berries return pie to refrigerator. Chill for 2 to 3 hours before cutting. Makes 6 servings

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

 

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

 

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.

Creamy Brussels Sprouts Gratin

Creamy Brussels Sprouts Gratin

Creamy Brussels Sprouts Gratin

 

3 slices diced bacon

1 pound Brussels Sprouts

1 tablespoon melted butter

Salt and coarse ground black pepper

3/4 cup heavy cream

1/4 cup freshly grated Swiss or gruyere cheese (I used French Madrigal)

1/2 cup Panko crumbs

2 tablespoons reserved bacon drippings

 

Preheat oven to 425. Cook bacon until crisp. Move to a paper towel lined plate and reserve drippings. Clean sprouts and cut in half. Place in a casserole dish that has been coated with cooking spray. Season sprouts with salt and pepper and toss with melted butter. Roast in preheated oven for 15 minutes, until tender crisp and just starting to brown in spots. Remove from the oven and sprinkle with bacon. Drizzle with heavy cream and return to oven for 5 to 7 minutes, until cream has reduced slightly. Meanwhile combine grated cheese, panko crumbs, and bacon drippings. Sprinkle on top of casserole and place under broiler, watching carefully until crumbs are golden brown. Makes 3 to 4 servings.

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

 

6 to 8 thin cut pork chops, bone

2 eggs

1/4 cup buttermilk

1 tablespoon garlic powder

1 teaspoon salt

Coarse ground black pepper

1 tablespoon Herbs de Provence

1 tablespoon Dijon mustard

1 cup Panko crumbs or more if required

Vegetable oil

Gratineed Mustard Creamed Onions

Beat eggs with buttermilk, garlic powder, salt, pepper, Herbs de Province, and mustard until well combined. Place pork chops into a zip bag and pour in the egg wash. Allow to sit in refrigerator for a minimum half hour before continuing. Remove chops from zip bag leaving as much liquid on them as possible. Coat chops on both sides with panko crumbs, patting down so crumbs adhere. Place on a wire rack over a sheet pan and allow to sit for 15 minutes to set coating before continuing. Place enough oil into a heavy skillet to just cover the bottom and heat over medium high until shimmering. Fry pork chops on both sides for 2 minutes a side until golden brown. Remove to a paper towel to drain. Serves 4.

Gratineed Mustard Creamed Onions

Gratineed Mustard Creamed Onions

Gratineed Mustard Creamed Onions

 

1 pound frozen pearl onions, defrosted & drained of any liquid

1/4 cup unsalted butter

2 tablespoons flour

1-1/2 cups milk

3 tablespoons cream Sherry

1 tablespoon grainy mustard

1 tablespoon Dijon mustard

1/4 teaspoon nutmeg

Salt & pepper as required

1/2 cup grated or shaved parmesan cheese

 

Spray a shallow casserole or gratin dish with cooking spray. Preheat oven to 400. In a small pot melt butter and when hot whisk in flour. Cook whisking constantly for 2 minutes. Heat milk in microwave until hot but not boiling. Whisk into flour mixture and cook, stirring constantly until mixture comes to a boil and thickens. Add pearl onions, sherry, mustards and nutmeg. Taste for seasoning, adding salt and pepper as required. Return mixture to a boil, and then transfer to prepared gratin dish. Top with parmesan cheese. Bake at 400 for 30 to 40 minutes or until onions are cooked through and top is golden brown and bubbling. Serves 4 to 6.

Rhubarb Cream Pie

Rhubarb Cream Pie

Rhubarb Cream Pie

 

1- 9 inch unbaked pie shell

2 tablespoons unsalted butter, softened

1-1/2 cups granulated sugar

2 heaping tablespoons all purpose flour (see note)

2 eggs, beaten

Pinch salt

2 teaspoons vanilla

3 cups sliced rhubarb

 

Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto a sheet pan to catch any drips, and bake in preheated oven for 10  minutes. Reduce heat to 350 and continue baking for 45 to 50 minutes or until filling has formed a golden colored top crust. Remove to a wire rack and cool before serving. Refrigerate leftovers. Note – if using frozen rhubarb, increase flour to 3 heaping tablespoons and bake for an additional 10 to 15 minutes.

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

 

4 tablespoons melted butter

2/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Grated rind of 1 orange

6 slices Texas Toast or better yet, day old French Bread

5 eggs

1 cup orange juice

1/4 cup plain greek yogurt

1/2 cup pumpkin puree

1/2 teaspoon each, cinnamon, ginger and nutmeg

Orange marmalade and/or maple syrup

 

Melt butter and pour into 9 x 13 baking dish. Combine sugar, cinnamon, salt and orange rind. Sprinkle evenly onto bottom of dish. In a large bowl whisk together eggs, orange juice, pumpkin, spices and yogurt. Dip each slice of bread into mixture, being sure to cover both sides and arrange in prepared baking pan. Pour any remaining egg mixture over the bread. Refrigerate for minimum 15 minutes. Preheat oven to 400. Bake for 20 minutes or until puffy and golden brown. To serve, flip bottom side up onto a warm plate or platter. Serve with marmalade or syrup. Makes 6 servings.

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

 

12 ounces bacon

3 extra large onions, halved then sliced

7 large cloves garlic, peeled and finely chopped

2 heaping tablespoons brown sugar

2 tablespoons balsamic vinegar

1 – 12 bottle dark beer (we used Obsidian Stout)

1/2 cup apple juice

Salt and course ground black pepper to taste

 

Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize – about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened – approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.

Cheddar Grits & Salsa Breakfast Bowl

Cheddar Grits & Salsa Breakfast Bowl

Cheddar Grits & Salsa Breakfast Bowl

 

4 cups water

1 tsp. salt

1 cup quick cooking yellow grits

2 T. butter

1/2 cup whole milk

4 oz medium cheddar, grated

4 large eggs

1 cup salsa

4 green onions, sliced

Freshly cracked pepper

 

Add the water and salt to a medium sauce pot. Place a lid on top, turn the heat on to high, and bring the water up to a rolling boil. Once boiling, stir in the grits. Turn the heat down to low, replace the lid, and let simmer for 5-7 minutes, or until thickened. Add the butter and milk to the grits and stir until the butter has melted and the grits are smooth. Stir in the grated cheddar, one handful at a time, until fully melted in and smooth. Leave the lid on the pot with the burner turned off to keep the grits warm. Cook four eggs using your favorite method (fried, scrambled, soft boiled, etc.). Slice the green onions.  To build the bowls, place one cup of the cheddar grits in a bowl, top with one egg, 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onions.

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

 

1 cup pure maple syrup

1 pint fresh blueberries

 

3 cups all-purpose flour

2 tablespoons sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 cups buttermilk

4 tablespoons (½ stick) unsalted butter, melted

Grated zest and juice of 2 lemons

 

Nonstick cooking spray

Powdered sugar, for serving

 

Make the blueberry syrup: In a small saucepan, bring the maple syrup and half the blueberries to a simmer over medium heat. Stir occasionally, until the berries have burst open, and the syrup is dark purple, about 10 minutes. Remove from the heat, add the remaining blueberries, and cover the pan.  Make the pancakes: Preheat the oven to 200°F and set a rack in the center. Place a rimmed baking sheet on the rack in the oven. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add the eggs and beat just to break them up, then add the buttermilk, butter, lemon zest and juice. Whisk to incorporate everything into a slightly lumpy batter. Spray a large skillet with nonstick spray and set it over medium heat. When the skillet is warm, use a ½ cup measure to scoop the batter into the skillet. Cook until the top is bubbling, 2 to 3 minutes, then flip with a spatula and cook for 2 to 3 minutes more, until the bottom is golden brown. Transfer the finished pancake to the warm baking sheet in the oven while making the remaining pancakes. When all the pancakes are done, divide them among six serving plates. Top each with the blueberry syrup and a dusting of powdered sugar.

One-Pan Chicken Orzo

One-Pan Chicken Orzo

One-Pan Chicken Orzo

 

1 1/2 pounds chicken breasts, butterflied

kosher salt

1 lemon, zested and halved

1 shallot, peeled minced

2 garlic cloves, peeled minced

Pinch crushed red pepper

16 ounces orzo pasta

3/4 cups heavy cream

1 3/4 cups chicken broth

Ground black pepper

1 teaspoon lemon zest

1/3 cup finely grated Parmesan-Reggiano

Handful of spinach

2 tablespoons minced Italian parsley

Lemon slices, for garnish

 

Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides. In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside. Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes. Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.

Slice up the chicken into 1/2-inch pieces. Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up. Uncover the pan; top with sliced lemons and serve.

Homemade Cream Cheese

Homemade Cream Cheese

Homemade Cream Cheese

 

2 cups heavy cream

2 cups whole milk, ultra-pasteurized is ok!

2 tablespoons buttermilk, shaken

1/2 teaspoon kosher salt

3 drops liquid vegetable or animal rennet, dissolved into 2 tablespoons of water

 

In a large pot, combine heavy cream, whole milk, buttermilk and salt. Heat to 75 degrees F. (Warm to the touch.) Mix in rennet being sure it’s evenly distributed. Cover with clean kitchen towel and allow to stand in place that’s 75 degrees for 14 hours. Just a heads up, I tried this once during the day and once at night. No surprise that the batch that sat for 14 hours during the day was MUCH better. It was just warmer and was overall a better environment for the cream cheese. Line a fine-mesh strainer with a few layers of cheesecloth; and then nestle it over a large bowl. Pour the cream/milk mixture into the cheesecloth and allow it to strain, on its own (don’t work it through), for about 4 hours to 5 hours. When it’s completely drained, the final product should be a creamier, smoother and lighter version of cream cheese that you’re probably used to. It keeps in the fridge for 2 weeks.

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

 

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

¼ tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)

For the garlic chive yogurt:

 

227 g (1 cup) full-fat Greek yogurt

12 g (¼ cup) fresh chives, minced, plus more to top if desired

¼ tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)

¼ tsp kosher salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

To finish:

 

2 tbsp unsalted butter (optional)

Zest of 1 lemon

Flaky sea salt, to taste

 

Roast the radishes. Preheat your oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.

One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

 

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

 

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

Green Curry Shrimp

Green Curry Shrimp

Green Curry Shrimp

 

1 tablespoon butter

1 onion, chopped

3 tablespoons minced fresh ginger

2 tablespoons Thai green curry paste

1 tablespoon honey

1 – 14 ounce can light coconut milk

1 tablespoon soy sauce

1 pound fresh shrimp, peeled and deveined (I used 16-20 size)

1 tablespoon cornstarch

2 tablespoons chopped fresh cilantro and 1 tablespoon chopped mint

2 tablespoons freshly squeezed lime juice

 

Melt butter in a sauté pan and add onion and ginger. Sauté, stirring often, until onion is transparent. Add curry paste and honey and cook for 15 seconds, then add coconut milk and soy sauce. Bring to a simmer and cook, stirring constantly for 1 minute. Toss shrimp with cornstarch and add to sauce. Cook for 3 to 5 minutes or until shrimp are opaque. Add lemon juice and chopped herbs. Serve with rice.  Makes 4 servings.

Roasted Fig Preserves with Lemon and Thyme

Roasted Fig Preserves with Lemon and Thyme

Roasted Fig Preserves with Lemon and Thyme

 

4-5 pounds fresh figs (12 cups, once stemmed and quartered)*

5 cups granulated sugar

⅓ cup freshly squeezed lemon juice

1 tablespoon balsamic vinegar

one bunch of thyme sprigs (⅓ ounce) or 3-4 long stems of fresh rosemary

 

Remove stems and quarter figs. Place in a lightly-greased heavy-bottomed pot. Add sugar and acids and stir. The amount of sugar sounds like a lot, but you need sugar to preserve fruit. Acids help fruit release its naturally occurring pectin. Once mixed, place in refrigerator and allow to macerate for a minimum of two hours or overnight. When ready to cook, preheat oven to 175º. Add thyme or rosemary and simmer on low heat for about twenty minutes. If using thyme, strip leaves before stirring in. If using rosemary, do not strip leaves; leave stems intact and remove before bottling. Pour hot figs into two rimmed sheet pans and roast for about 4-5 hours. One way to tell if they have cooked long enough to gel once cooled is to draw a path through the figs and see if the two sides stay separated. If they do, they are ready. You should be able to smell them if they are sufficiently roasted. If you overcook them, they will become thick and gummy when cool. Better to undercook than to overcook. Pour hot preserves into clean jars, wipe the rims, cover with screw top lids, and turn upside down while they cool. I store them in the fridge, where they should be good for two months.

 

Try over a blend of cheeses called Rochetta or La Tur.  Spread over homemade ricotta on toast.

Lemon Extract

Lemon Extract

Lemon Extract

 

2 lbs organic lemons

3 cups 80 or 100-proof vodka (or food-grade glycerin – add more if needed to cover the lemon rind)

 

Wash and dry lemons. Using a vegetable peeler or zester, cut thin slivers of the yellow skin in long ribbons. Make sure not to peel off the bitter white pith, just the outside will do. Choose a jar that will be about 3/4 filled by the peels when they are placed inside, then add the peels to the jar and pour in vodka or glycerin. Add a lid and shake well. Place the jar in a dark cabinet for 4-6 weeks. Shake every few days for the first week, then occasionally after that. When the extract has reached the intensity you prefer, strain peels and pour extract into a clean jar. Remember that glycerin takes longer to ripen than alcohol, so it may need longer than six weeks depending on the ambient temperature of your home and how strong you want it to be.  When ready, store your extract in a dark cabinet or the fridge.

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

 

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

 

½ cup dry white wine, see notes

3 T. butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

 

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Start boiling water for the pasta. Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

 

1 Package puff pastry

4 T. Crème fraiche

2 tsp. Herbes de Provence

6-8 slices of ripe tomatoes, salted and dried on paper towels

1 small red onion

1/2 cup feta cheese mashed, mixed well with 1/2 cup ricotta cheese

6 T. high-quality pesto sauce mixed with 4 tbsp olive oil

6 fresh basil leaves

1 tsp Aleppo peppers

 

Thaw the puff pastry.  Preheat oven to 400°.  When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1/4 to 1/2 inch thick.  Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the crème fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the crème fraiche and sprinkle the herbs overall.   Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.  Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.  As soon as your crust is browned evenly remove it from the oven.  Immediately dot tablespoons of the cheese mixture over the surface of the tart.  Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s rosés-all dry, crisp and flavorful!!

Garlicky Fermented Radishes

Garlicky Fermented Radishes

Garlicky Fermented Radishes

 

3 cups sliced fresh radishes

2-3 whole garlic cloves (peeled)

3.5 tsp sea salt (non-iodized)

4 cups filtered water

 

Thoroughly clean your mason jar, lid, and cutting before getting started. Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature. Place the peeled garlic cloves in the mason jar. Slice the radishes thinly and pack them into the fermenting jar, leaving about 1.5 inches of headspace between the top of the radishes and the lid. Pour the room temperature salt brine over the radishes until they are completely covered, leaving at least one inch of headspace between the top of the brine and the lid. Place a weight inside the mouth of the jar to keep your radishes under the brine. Place the lid on the jar and set up the airlock if you’re using one. Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight – I keep mine in a shady area of my kitchen or one of my kitchen cabinets. Taste your fermented radishes starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you’re using a lid with an airlock, replace it with a regular mason jar lid before storing it. Since the time can vary based on several factors, the prep time estimate does not include the step of boiling and cooling the brine. If you’re using a regular lid (no airlock) you will need to “burp” your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day – if you can’t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars

Mint Extract

Mint Extract

Mint Extract

 

1 cup mint leaves (de-stemmed)

1 ½ cups vodka (or substitute bourbon or rum)

 

Wash leaves and pat dry. Remove leaves from stem and set aside. Place leaves in a jar and mash them lightly so they will release their oils. Pour alcohol over the leaves. Using a spoon, mash the leaves down until completely covered. Cover jar with a tight-fitting lid and store in a dark cabinet for 3-4 weeks, shaking occasionally. When the extract has reached the depth of flavor that you prefer, strain the leaves from the extract. Store extract in either a dark container or in a dark cabinet.

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

 

8 oz cream cheese room temperature

2 tbsp sugar

1 tbsp orange zest

1 tbsp orange juice

2 tbsp champagne

6 bagels

 

Blend the cream cheese, sugar, orange zest, orange juice and champagne in a mixer on medium low with the whisk attachment for 30 seconds to incorporate the ingredients. Turn mixer to medium high for about a minute to whip the mixture. Refrigerate for at least an hour to allow flavors to meld. Toast bagels and spread on the mimosa goodness.

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

2 lbs baby Brussels sprouts

extra-virgin olive oil

6 ounces pancetta, cut into small dice (1 1/2 cups)

1/4 cup dried cranberries

3 Tbsp shallots, finely chopped

1 garlic clove, peeled and minced

2 Tbsp balsamic vinegar

1/4 cup chicken broth

Kosher salt and freshly ground black pepper

 

Pick all of the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan, heat a 2-count of olive oil (about 2 Tbsp) over medium heat. Add the pancetta and cook for 2-3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3-4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.

Savory Corn Cakes

Savory Corn Cakes

Savory Corn Cakes

 

2 tsp butter

1/4 finely minced red bell pepper

2 cups corn

1/4 cup minced scallions

1/2 cup cornmeal

1/2 cup unbleached white flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1 cup buttermilk

oil or butter for the pan

 

Melt the butter in a small skillet. Add the bell pepper and corn and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside. Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center. Beat together the eggs and buttermilk until frothy, Pour this and the corn mixture into the well in the center of the dry ingredients and stir briefly until everything is combined. Don’t over-mix. Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves and a drizzle of sour cream or guacamole.

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

 

2 T. olive oil

leaves from 4 sprigs of fresh thyme

1 bay leaf (optional)

1 medium leek, trimmed and shredded

1 clove garlic, sliced

2/3 cup quinoa

1 wineglass of dry white wine

1 1/4 cups hot vegetable stock

4 ounces Taleggio cheese, sliced

 

Warm the oil with the thyme leaves, and a bay leaf if you have one, in a pan over gentle heat.  Add the leek and garlic and cook for 5 minutes, covered, stirring from time to time. Tip in the quinoa and the wine. Let the wine bubble away (you need its flavor, not its liquid), then pour in the hot stock. Simmer, stirring occasionally, for 10 minutes, watching that is does not stick on the bottom.  When the stock has been absorbed by the quinoa grains, stir in the cheese, serve right away.

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

 

8 to 10 tomatillos (1 pound), husks peeled

1 poblano pepper

2 garlic cloves, peeled

2 tablespoons fresh lime juice (1 large lime)

2 large Haas avocados, halved, peeled and pitted

1 cup sour cream

1/4 cup cream cheese

3 tablespoons fresh cilantro sprigs

2 teaspoons kosher salt

 

Preheat the oven broiler.  Meanwhile peel the husks off the tomatillos and rinse them in water and dry them. Tomatillos look like small green tomatoes but they have a brighter and slightly citrus flavor. They have a paper like husk that you need to remove before roasting them. Place the tomatillos, poblano pepper and garlic cloves on a sheet pan and roast them on the second highest oven rack until the skin is charred on all sides. After the skin begins to char on one side (about 4 to 5 minutes) flip them over to finish. Take your tomatillos and poblano pepper out. Then you want to sweat them so they are easy to peel. You can do this by putting them in a bowl and covering it with plastic wrap or  placing them in a plastic or paper bag and sealing it to trap the steam in. After five minutes they will be ready to peel. A step by step picture of how this salsa or green sauce comes together. Roasting the tomatillos is what really makes this salsa. It gives the tomatillos a slightly sweet but earthy flavor that I prefer when it comes to making homemade salsa. The poblano pepper adds just a touch of heat but it isn’t overpowering or spicy.  Remove the stem and seeds from the poblano pepper. Place the peeled tomatillos and poblano pepper in a food processor and pulse until they are chopped like a chunky salsa. Add in the lime juice, avocado halves, sour cream, cream cheese, cilantro and salt. Blend the salsa until it is smooth and creamy. If you are not serving it immediately then cover the top surface with plastic wrap to keep the air out and refrigerate it. It will keep up to two days in the fridge. Now if I could only give you a taste, you would understand why this green sauce is my all time hometown favorite. There are few things that make me happier than eating green sauce and tortilla chips. If you are looking for something delicious to make this holiday weekend then you need to try this avocado tomatillo salsa. El Tiempo’s green sauce is summer party food at its best.

Swedish Almond Cookie

Swedish Almond Cookie

Swedish Almond Cookie

 

1 cup of almonds, ground (100g)

1 Tbs all-purpose flour

1 cup of white sugar (100g)

1 cup of salted butter (100g)

2 Tbs cream

 

Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.

Carne Asada Flautas

Carne Asada Flautas

Carne Asada Flautas

 

1 medium yellow onion (may use white), peeled and quartered, about 1 1/2 cups

1 lb marbled beef (I used chuck steak), trimmed and roughly chopped

1/2 – 1 tsp Chile powder, your choice (I used Hungarian paprika)

1 tsp table salt

1 tsp cumin

1 tsp granulated garlic

20-30 corn tortillas

cooking oil (corn, sunflower, canola, peanut etc)

 

In the bowl of a food processor, place onion quarters and pulse 5-10 times, until diced. Set aside. In the bowl of the processor, add the beef and pulse 5-10 times until it is roughly ground, set aside. In a large skillet (I like cast iron), heat over medium high heat. Add 3 tbs of the cooking oil. Add onions and stir frequently. Cook until soft and they begin to char. To the skillet add the spices and stir. Add beef, stir again. Keep cooking and stirring until beef is cooked through. Set aside to cool. In a kitchen towel, place the tortillas, wrap and place in microwave. Cook for 30 seconds. On a prep surface, take one tortilla out (keep the rest covered), place a heaping tablespoon of beef and onion filling on one edge. Roll tightly and place with seam side down on a rimmed baking sheet or plate. Continue until the rest of the tortillas are filled. Wipe the skillet clean, add enough oil to make 1/4-1/2 inches of oil deep. Heat over medium-high heat. When you place a small piece of tortilla in the oil and it bubbles immediately, you are ready to fry the flautas. Carefully place five flautas at a time in the oil, seam side down. After one or two minutes, carefully flip over with tongs. Cook for another 2 minutes or so or until they are golden brown. Remove from pan, drain the oil for a few seconds before placing on paper towels to drain. Place another layer of paper towels and cook the rest of the flautas in the same manner. Serve with optional ingredients such as sour cream, salsa, guacamole or queso.

Puerto Rican-Style Green Rice with Tomatillos

Puerto Rican-Style Green Rice with Tomatillos

Puerto Rican-Style Green Rice with Tomatillos

 

6 large tomatillos (about 3/4 pound), husked, stemmed, and rinsed under warm water to remove stickiness

About 1 cup water

1/4 cup finely chopped fresh cilantro

1 Tbsp finely chopped jalapeno chili (optional)

1 Tbsp extra-virgin olive oil

2 large cloves garlic, finely chopped

1/2 tsp salt, plus additional, to taste

1 1/4 cups long-grain white rice

1/4 cup mild or medium tomato salsa, preferably chunky style

 

In a medium stockpot or large saucepan filled with boiling water, add the tomatillos and cook until soft, about 5 minutes. Drain. Transfer the tomatillos to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Add enough water to the tomatillos to measure 2 1/2 cups total. In a medium deep-sided skillet with a lid, combine the tomatillo mixture, cilantro, chili (if using), oil, garlic, and salt; bring to a boil over high heat. Stir in the rice, cover, and reduce heat to low; simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and stir in the salsa and additional salt, if necessary. Let stand, covered, 5 minutes; fluff with a fork and serve.

Borlotti Beans with Woody Herbs

Borlotti Beans with Woody Herbs

Borlotti Beans with Woody Herbs

 

1 onion, quartered

1 carrot, cut into large chunks

1 celery stock

3 garlic cloves

3/4 cup extra-virgin olive oil

4 fresh thyme sprigs

2 fresh sage sprigs

1 small fresh rosemary sprig

1/2 tsp crushed red pepper flakes

2 cans (28 ounces each) borlotti beans

2 bay leaves

2 cups chicken broth

kosher salt and freshly ground pepper

 

Put the onion, carrot, celery and garlic in a food processor and pulse to chop fine.  Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the herbs and cook for 1-2 minutes. Add the finely chopped vegetables and red pepper flakes and saute until the vegetables are soft, about 3 minutes. Add the beans, bay leaves, broth, and remaining 1/2 cup of olive oil. Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes, or until the beans are flavorful. Taste for salt and pepper. Discard the bay leaves before serving the beans.

Carne Asada Mulitas

Carne Asada Mulitas

Carne Asada Mulitas

 

1 lb of flank steak, diced

2 tsp black pepper

1 tsp salt

1 large onion, peeled and diced

Oil for frying

32 small corn tortillas

tap here

16 oz monterrey jack or quesadilla cheese

Optional Garnishes

Sour cream

Salsa

tap here

Cotija cheese

Cilantro

 

In a medium mixing bowl, toss the diced steak and onions with salt and pepper. On a rimmed baking sheet, spread steak and onion mixture into a thin layer. Place under broiler and cook until the meat is well browned and slightly crispy. In a large skillet or griddle, place 3 Tbs cooking oil and heat over medium heat. Add 4 corn tortillas at a time if they will fit. Cook until golden brown, flip over two of the tortillas. On these two add the steak mixture, top with cheese. Then top with the two remaining tortillas, cooked side down. Continue cooking until well browned. Flip over and cook the remaining side of the mulita. You should have cooked each tortilla on both sides by now. Repeat until all is cooked. Garnish as desired.

Pineapple Fruit Dip

Pineapple Fruit Dip

Pineapple Fruit Dip

 

8 oz cream cheese, softened to room temperature

1/2 cup brown sugar

3 tablespoons sour cream

1/4 cup pineapple juice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

 

First, the bowl of a stand mixer using a paddle attachment or using a hand mixer beat together the cream cheese and brown sugar for 2 to 3 minutes on medium speed. Finally, add in the sour cream, pineapple juice, vanilla and cinnamon and blend until creamy. Spoon the dip into a small bowl and serve with your favorite berries and fruit.