Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

 

½ recipe Mojo Criollo

4 boneless skinless chicken breasts cut in half OR 4 chicken thighs

3 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

2 lb multi-colored baby potatoes washed and sliced in half

4 teaspoon kosher salt

4 teaspoon freshly cracked black pepper

Chimichurri to serve

 

Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.

Mojo Criollo

Mojo Criollo

Mojo Criollo

 

1 ½ cups sour orange juice

10 garlic cloves

2 teaspoon kosher or coarse sea salt

½ cup extra virgin olive oil

2 teaspoon fresh oregano or 1 teaspoon dried oregano

½ teaspoon ground cumin

2 teaspoon freshly cracked black pepper

 

In a mortar and pestle, smash and mash garlic cloves to break them open. Add salt, then crush, smash, and smear in the mortar with the pestle until the garlic breaks down and becomes smoother and more paste-like. Add the oregano, cumin, and black pepper to the mortar and grind up until the garlic and spices are well smashed together. In a medium-sized mixing bowl, whisk together all the ingredients until well blended. Or use a blender to blend all the ingredients together until emulsified, which also can be used as a sauce over your food instead of a marinade! Use as a marinade or sauce for any meat, poultry, or seafood. Keep your mojo marinade in an airtight container for up to 3 weeks.

Huevos Rancheros Tacos

Huevos Rancheros Tacos

Huevos Rancheros Tacos

 

8 corn tortillas

15 ounce can black beans, rinsed and drained

½ cup shredded Mexican cheese blend

2 teaspoons olive oil

8 large eggs

¼ teaspoon freshly ground black pepper

½ cup Pico de Gallo

Sour cream

½ avocado, peeled and diced

¼ cup cilantro, chopped

1 lime, cut into wedges

 

Place an oven rack in the middle position and preheat the broiler to low.  Spread out the tortillas on a baking sheet and coat with cooking spray. Broil for 2 minutes. Remove the baking sheet from the oven and flip the tortillas over so the toasted side is face down.  Divide the black beans among the tortillas and sprinkle with cheese. Return the baking sheet to the oven and broil for 1 to 2 minutes until the cheese is melted. Remove the baking sheet from the oven and place it next to the stovetop.  In a large nonstick skillet, heat the oil over medium-high heat. Crack two eggs into the skillet and cook until the whites are cooked through, then flip. Transfer each egg to one of the tortillas on top of the black beans and cheese. Repeat with the remaining eggs. Sprinkle with pepper.  Top the tacos with 1 tablespoon pico de gallo, sour cream, avocado, and cilantro. Serve with lime wedges.

Easy Pancakes from Scratch

Easy Pancakes from Scratch

Easy Pancakes from Scratch

 

1 cup flour

2 teaspoon baking powder

½ teaspoon kosher salt

¼ cup granulated sugar

¾ cup milk

1 egg well beaten

2 tablespoon butter melted

2 teaspoon vanilla extract

 

Heat your griddle or non-stick pan to medium heat. While griddle is heating, whisk together flour, baking soda, salt, and sugar in a large bowl. Add in milk, egg, butter and vanilla and whisk just until the batter is combined; loose, but still thick and lumpy. Using a ¼ cup measure, pour batter onto griddle and cook for 3-4 minutes, until the underside is golden brown and the top part is full of bubbles and more dry looking than wet. Flip the pancake with a spatula and cook for another minute. Serve with butter and maple syrup.

Pink Starburst Shots

Pink Starburst Shots

Pink Starburst Shots

 

1 tablespoon light corn syrup

Sanding sugar or edible glitter

Ice

3 ounces Bailey’s Strawberries & Cream

1 ounce strawberry vodka

1 ounce whipped cream vodka

½ ounce maraschino cherry juice optional

 

Rim your shot glasses with corn syrup and sanding sugar. Set aside. In a cocktail shaker, add the ice, Bailey’s strawberries and cream, strawberry vodka, whipped cream vodka, and maraschino cherry juice. Cover with the shaker’s lid. Shake vigorously for 30 seconds, the pour mixture into the sugar rimmed glasses through the strainer. Serve pink starburst shots cold.

Corn Dog Nuggets

Corn Dog Nuggets

Corn Dog Nuggets

 

6 hot dogs use your favorite brand

1 cup Bisquick

¼ cup yellow corn meal

1 egg

½ cup milk

2 teaspoons dry ground mustard

¼ teaspoon paprika regular or smoked paprika, either are delicious

⅛ teaspoon cayenne pepper

1, 17.3 ounce package frozen puff pastry sheets

2 sprigs fresh rosemary diced into very small sections, stems removed

 

Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the pastry, it takes about 40 minutes. Dice hot dogs into small bite-sized portions. You’ll end up using about 8 sections of hot dog in each mini-baking cup. Preheat oven to 400° for a 24-cup mini-muffin baking pan. Spray the muffin cups lightly with Pam or wipe inside each cup with a very small amount of shortening. In a small bowl, combine Bisquick, cornmeal, egg, milk and seasonings. Whisk to combine, then allow to set for a few minutes to thicken while you prepare the puff pastry for the baking sheet. Once pastry is thawed, cut dough into 2 inch squares and press one square into each mini muffin cup – you’ll have just enough dough for a 24 mini-cup baking pan. Place ½ teaspoon of the Bisquick/cornmeal mixture on top of the pastry dough in each mini-baking cup. Then place 6-8 small wedges of diced hot dog on top of the cornmeal mixture, pressing firmly to fit. On top of each cup filled with hot dog pieces, dollop a small amount of additional Bisquick/cornmeal batter (about ¼ teaspoon for each muffin cup). Place the mini-muffin pan in the oven and bake for 12-14 minutes. Once the top of each muffin cup is golden brown and firm, remove from the oven and immediately sprinkle the entire baking pan with about 2 tablespoons of finely diced fresh rosemary. The heat from the piping hot baking pan will help infuse the rosemary flavor, without making it overwhelming. Allow the rosemary to sit for a minute or two. Remove corn dog nuggets from the pan and serve immediately with mustard, relish and ketchup for dipping. Notes: This recipe works best with a mini-muffin pan as opposed to a standard-sized muffin pan. The key is to make these bite-sized and a mini-muffin pan is the perfect size for your corn dog nugget appetizer.

Tomato-Cream Sauce

Tomato-Cream Sauce

Tomato-Cream Sauce

1 shallot sliced and diced

4 cloves garlic crushed

2 tablespoons olive oil

3, 14.5 ounce cans fire roasted, diced tomatoes

2 teaspoons salt

pepper to taste

⅓ cup freshly grated parmesan cheese

¼ cup half and half

 

Heat olive oil in a large saucepan on the stove, add shallot and garlic and cook until softened and fragrant. Add 3 cans fire roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes.

Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil. Remove from heat, add parmesan cheese and half and half. Serve right away over your favorite pasta.

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

 

1½ pounds frozen chicken wings

Freshly ground black pepper

1 teaspoon garlic powder

1 cup buffalo wing sauce, such as Frank’s RedHot

1 teaspoon extra-virgin olive oil

 

Preheat the grill to 350°F. Season the wings with the black pepper and garlic powder. Grill the wings for 15 minutes per side. They will be browned and crispy when finished. Toss the grilled wings in the buffalo wing sauce and olive oil. Serve immediately.

 

1 wing, 82 calories, fat 6g, protein 7g

Ranch-Seasoned Crispy Chicken Tenders

Ranch-Seasoned Crispy Chicken Tenders

Ranch-Seasoned Crispy Chicken Tenders

Nonstick cooking spray

6 chicken tenderloin pieces (about 1¼ pounds)

2 tablespoons whole-wheat pastry flour

1 egg, lightly beaten

½ cup whole-wheat bread crumbs

2 tablespoons grated Parmigiano-Reggiano cheese

2 teaspoons dried parsley

¾ teaspoon dried dill

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried basil

⅛ teaspoon freshly ground black pepper

 

Preheat the oven to 425°F. Spray a baking sheet with the cooking spray. Prepare three small dishes for coating the chicken. Place the flour in one, the egg in the second, and in the last dish mix together the bread crumbs, Parmigiano-Reggiano cheese, parsley, dill, garlic powder, onion powder, basil, and black pepper. Working one at a time, dip each tenderloin into the flour. Shake off any excess, then dip the chicken into the egg. Finally, place the tenderloin in the bread crumbs and press to coat in the mixture. Place on the baking sheet. Bake for about 20 minutes, or until crispy, brown and cooked through. Serve immediately.

 

Per Serving (1 chicken tender): Calories: 162; Total fat: 2g; Protein: 25g; Carbs: 8g; Fiber: 1g; Sugar: 1g; Sodium: 239mg

 

Turn these into a Buffalo ranch chicken salad. Toss the crispy tenders with Frank’s RedHot Buffalo Wing Sauce. Chop and place on top of a salad of mixed greens, shredded carrots, and tomatoes and top with low-fat blue cheese. Drizzle the salad with Creamy Peppercorn Ranch Dressing.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

2 teaspoons sesame oil, divided

1 teaspoon minced garlic

1 onion, finely diced

1 pound extra-lean ground chicken or turkey

11/2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos

1/2 cup low-sodium beef broth

2 teaspoons ground ginger

1/2 teaspoon freshly ground black pepper

4 cups green cabbage, chopped or shredded into 1-inch ribbons

11/2 cups shredded carrots

1 cup fresh bean sprouts or 1 (14-ounce) can, drained and rinsed

2 scallions, finely chopped, for garnish

 

Place a large skillet over medium-high heat. Add 1 teaspoon of sesame oil and the garlic. Stir for 1 minute. Add the onion and cook until tender, 1 to 2 minutes. Add the ground chicken. Cook until browned, breaking up the meat into smaller pieces, 7 to 9 minutes. While the meat is browning, mix together the remaining 1 teaspoon of the sesame oil, soy sauce, broth, ginger, and black pepper in a small bowl. When the chicken is cooked, stir the sauce into the skillet. Add the cabbage, carrots, and bean sprouts. Stir to combine. Cover the skillet and simmer until the cabbage is tender, 5 to 7 minutes. Serve in a bowl and garnish with the scallions and additional soy sauce to taste.

 

Serving Size: ¾ C.  Calories: 133; Total fat: 3g; Protein: 19g; Carbs: 7g; Fiber 2g; Sugars: 4g; Sodium: 356mg

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

 

2 T. olive oil

1 T. sugar

2 T. balsamic vinegar

1 C. brandy

10 shallots, medium size, peeled and left whole

2 T. thyme leaves

12 ounces cranberries

1/4 C. brown sugar

1/2 C. water

Kosher salt and pepper, to taste

 

Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. Add the thyme leaves and season with salt and pepper. Cover with dish with foil and place in a 500° oven for 18–20 minutes. Remove the foil and place back in the oven for another 3–5 minutes, until the shallots are caramelized. Set aside. Place the cranberries, brown sugar and water in a saucepan over medium-low heat. Bring to a boil and reduce to a simmer for 20 minutes, until some of the cranberries begin to break down slightly. Remove from the heat and allow to cool. Combine the cranberries and the brandied shallots in a serving dish. Refrigerate overnight. Serve the dish between cold and room temperature.

Black Beans and Queso Breakfast Tacos

Black Beans and Queso Breakfast Tacos

Black Beans and Queso Breakfast Tacos

 

1 tablespoon olive or vegetable oil

6 large eggs

15 ounce can black beans, rinsed and drained

8 corn tortillas

4 ounces Cotija cheese, crumbled

1 avocado, pitted, peeled, and sliced

Chopped fresh cilantro

 

In a large skillet, heat the oil over medium-high heat and scramble the eggs.  Meanwhile, in a small saucepan, warm up the beans over medium-low heat.  Meanwhile, warm the tortillas on the stove-top or in the microwave.   Distribute the eggs evenly over the tortillas, top with some black beans, then sprinkle on some cheese. Top with avocado slices and chopped cilantro and serve.

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

 

3 C. granulated sugar, divided

2 C. water

2 C. fresh cranberries

6 or so branches of fresh rosemary

 

Combine 2 C. sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. When mixture comes to a simmer, remove it from the heat. Place cranberries in a medium bowl and pour syrup over. Allow the mixture to cool, then chill it overnight. Spread a baking pan with 1 C. sugar. Use a slotted spoon to scoop the berries onto it and shake to coat. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar. Line a tray with parchment, and spread the sugared cranberries and rosemary sprigs in a single layer; let stand at room temperature until dry, about an hour. Store in an airtight container lined with parchment in a cool place for up to a week. Or just leave on the counter for easy snacking. (Do not store in a plastic bag—berries will get soggy and lose their pop. I learned this the hard way.)

Light My Fire Cocktail

Light My Fire Cocktail

Light My Fire Cocktail

 

2 ounces vanilla vodka

5 ounces cold brew coffee

½ ounce cocoa simple syrup*

⅓ ounce coffee bitters (optional)

2-3 toasted marshmallows

caramel drizzle (optional)

 

Combine vodka, coffee, syrup & bitters and shake. Strain over fresh ice in highball glass or mason jar. Garnish with marshmallows and caramel drizzle, if desired.

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

 

Custard

 

6  eggs

¾ C. Sugar

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 vanilla bean, scraped

2 C heavy cream

1 C milk

bread croutons (1 1# loaf)

1/2 C fresh cranberries, halved

In large bowl, slowly add sugar to eggs & yolks and whisk to combine. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.  Small bubbles should appear consistently around the rim of the pot. Take off of the heat. Whisk briefly to break up vanilla bean & cinnamon and release some of the heat.  If vanilla pod remains in cream mixture, remove. While whisking constantly, very slowly pour the cream mixture into egg/sugar mixture. Spray baking dish with non-stick cooking spray.  Add bread croutons to the baking dish and sprinkle in cranberries.  Pour custard evenly over croutons and cover with plastic wrap, removing as much air as possible and soaking all the croutons in the custard.  Refrigerate overnight.  Preheat oven to 375 degrees. Remove plastic from baking dish and make sure your croutons are soaked.  Cover with foil. Bake 40 minutes.  Remove foil and bake 10-15 minutes more. Can be served warm or chilled, portioned and reheated to order.

 

Compote

 

3 C fresh cranberries

1 C sugar

Zest of 1 lemon

Zest and juice of 1 orange, strained

½ vanilla bean, scraped

Cinnamon stick, optional

1 C water

 

Combine all ingredients in a medium sauce pan. Bring to a boil and turn to simmer until berries have popped and mixture becomes saucy. Remove from heat and cool.  Remove citrus peels and vanilla bean pod. Keep refrigerated.  Use warm or cold.

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

 

1/2 T. dark brown sugar

1 tsp. kosher salt, plus more as needed

2 tsp. cumin seeds, divided

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper, plus more as needed

1/4 tsp. crushed red pepper flakes, or to taste

2 garlic cloves, finely grated or minced

2 bone-in pork chops, about 1 1/2 inches thick (1 3/4 pounds total)

1 large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2 T. extra-virgin olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2 T. pomegranate seeds, for serving

Lemon wedges, for serving

 

Heat the oven to 4509F. In a small bowl, mix together the brown sugar, salt, 1 tsp. of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator for up to 24 hours. On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp. cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer. Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.

Brown Butter and Thyme Potato Cake

Brown Butter and Thyme Potato Cake

Brown Butter and Thyme Potato Cake

 

4 lbs. yukon gold potatoes

6 T. butter (divided)

3 T. fresh thyme (chopped)

¼ C. balsamic glaze

1½ T. salt

1½ tsp. fresh ground black pepper

 

Preheat the oven to 450 degrees. Peel the potatoes then slice on a mandoline into 1/8″ slices. Pour 3 T. of the melted butter in a 10″ cast iron skillet over medium heat. Start layering the potatoes into concentric circles in the skillet until you have a couple of layers down. Then sprinkle in some salt, pepper and 1 T. of the fresh thyme. Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze. Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the three T. of melted butter. Repeat with the reaming potatoes, glaze, salt, pepper and thyme until you’re done. Press down firmly with an 8″ dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes. Carefully remove the skillet to the oven and press down once again with the cake pan. Return to the stove and cook another 25 minutes. After the torte has cooled slightly, run a knife around the edges of the skillet and then flip out onto a large plate and cut into wedges.

Phyllo Dough Crinkle Cake

Phyllo Dough Crinkle Cake

Phyllo Dough Crinkle Cake

 

1 box phyllo dough

2 sticks butter melted

 

1 C. milk

¾ C. sugar

1 tsp. rose essence

1 tsp. ground cardamom

2 eggs

“1 string” Sugar Syrup (Chasni)

1 C. sugar

½ C. water

½ tsp. rose essence /rosewater / vanilla

Garnish

½ C. chopped pistachios

1 T. rose petals

 

Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.

Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.

Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration! Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan. Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes. Combine milk, sugar, cardamom, rose essence, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown. Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.

Baked Feta with Olives and Cherry Tomatoes

Baked Feta with Olives and Cherry Tomatoes

Baked Feta with Olives and Cherry Tomatoes

 

1/2 C. extra-virgin olive oil

1/4 C. lemon juice (from 2 lemons)

6 ounces feta, torn into chunks

1/2 pint cherry tomatoes, halved

1 1/2 C. green olives, pitted

1/2 tsp. crushed red pepper flakes

4 garlic cloves, peeled and smashed

 

Preheat the oven to 350 degrees F. In a measuring cup, whisk together the olive oil and lemon juice. To a baking dish, add the feta chunks, cherry tomatoes, green olives, crushed red pepper, garlic cloves and pour the olive oil and lemon mixture over. Toss until combined.  Transfer to the oven for about 30 minutes, until the cherry tomatoes have wilted slightly and everything smells fragrant. Serve warm with sliced bread.

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

 

3 C. cake flour

1 ½ C. sugar

2 sticks unsalted butter, softened

2 tsp. baking powder

1 tsp. salt

1 T. cinnamon

2 C. buttermilk

4 eggs

2 tsp. vanilla extract

Frosting Ingredients:

2 sticks unsalted butter, softened

1 16-oz box powdered sugar

1 T. vanilla extract

 

To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one—beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy—about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

 

4 C. all-purpose flour, plus more for work surface

1/4 C. plus 2 T. confectioners’ sugar

1 1/2 C. (3 sticks) chilled unsalted butter, cut into pieces

1/2 C. water

Sanding sugar, for sprinkling

For the Dulce de Leche:

2 (14-ounce) cans sweetened condensed milk

 

Line a baking sheet with parchment or a nonstick baking mat (such as Silpat). Sift together flour and confectioners’ sugar. In a food processor, pulse together flour mixture and butter until the mixture resembles coarse meal, about 20 seconds. With machine running, pour in the water in a slow steam and process just until the dough comes together, about 20 seconds. Form the dough into 2 flattened disks and wrap well in plastic. Refrigerate 1 hour. Preheat oven to 350°. On a well-floured work surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out rounds from dough and transfer to prepared baking sheet. Repeat with other disk of dough. Gather up the scraps from both batches, and reroll and cut. Sprinkle half the rounds with sanding sugar. Bake until golden brown, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. About 30 minutes before serving, spread 1 to 2 tsp. of the cold dulce de leche on bottom of unsugared cookies. Place sugared cookies on top to make sandwiches. Serve immediately. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. For the dulce de leche: Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate several hours or up to 3 days.

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

 

1 3/4 C. unbleached all-purpose flour, plus more for dusting

1 tsp. baking powder

1/2 tsp. kosher salt

1 C. fresh farmer cheese

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

1 vanilla bean, seeds scraped

1 heaping T. finely grated orange zest (from 1 orange)

1/3 C. granulated sugar

1 large egg, lightly beaten

Coarse sanding sugar, for sprinkling

 

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds. Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

 

2 T. yeast

2 C. warm water

1/3 C. sugar

1/3 C. butter

2 tsp. salt

2/3 C. nonfat dry milk

1 egg

5-6 C. all-purpose flour

 

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 C. of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent.  lace on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter.

Instant Pot Carrot Bacon Chips (Air Fryer Lid)

Instant Pot Carrot Bacon Chips (Air Fryer Lid)

Instant Pot Carrot Bacon Chips (Air Fryer Lid)

 

2 T. pure maple syrup

1 T. liquid coconut aminos or low-sodium soy sauce

2 tsp. liquid smoke

1 tsp. seasoned salt

1 tsp. garlic powder

2 large carrots peeled and sliced on the bias (diagonally) into chips about 1/8-inch thick (or get a 1 pound bag of pre-sliced carrot chips)

 

Combine all the ingredients, except for the carrots, in a mixing bowl. Place the liner pot in the Instant Pot. Then, with the metal partition in position, place the air fryer basket in the liner pot. Place the carrot chips in the air fryer basket and brush the glaze on them. Add the Air Fryer Lid, hit Broil (400°) for 5 minutes and hit Start to begin. Flip midway through, baste with more glaze and then hit Broil for another 5 minutes. When done, let cool for a few moments before enjoying now or later.  How crispy you like your bacon is your call. Simply check on it while air frying and cook until it’s the desired crispiness! To ensure even air frying, try not to overcrowd the basket with carrots laying all over each other. Do it in a few batches if need be. And YES! You can totally do this in any air fryer or even roast in an oven at about 400°! Just keep an eye on it as all ovens vary and we don’t want burnt carrot bacon chips!

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

 

4 boneless, skinless chicken breast portions (each 4-6 ounces)

1 1/2 T. butter

1/2 C. finely chopped onion

1 C. finely chopped mushrooms

1 T. chopped fresh rosemary (or 1 1/2 tsp. dried)

1 T. chopped fresh parsley

Salt and pepper

2 heaping C. dried bread cubes

1/2 to 2/3 C. chicken broth, warmed

1 T. melted butter

 

Oil a large baking pan or line it with parchment paper. Trim excess fat off chicken breasts. Flatten the thickest parts of each breast by pounding them lightly with the heel of your hand. Lay chicken in pan.  Heat oven to 350 degrees. Melt butter in large skillet over medium flame. Stir in onion, mushrooms, parsley and rosemary. Season with salt and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Toss in bread cubes. Stir in enough chicken broth to make a moist stuffing. Brush chicken breasts with melted butter. Cover each one with a mound of stuffing, pressing it to adhere to the chicken. Bake until stuffing has browned and chicken is cooked through, 20 to 25 minutes.

Festive Holiday Sliders

Festive Holiday Sliders

Festive Holiday Sliders

 

1 package (8 ounces) cream cheese, softened

1/2 C. mayonnaise

1/4 C. Creole mustard

2 T. minced fresh gingerroot

1 T. grated orange zest

1-1/2 tsp. prepared horseradish

1 C. whole-berry cranberry sauce

4 green onions, sliced

2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split

1-1/2 pounds thinly sliced cooked turkey

 

Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions. Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Icy Holiday Punch

Icy Holiday Punch

Icy Holiday Punch

 

1 package (6 ounces) cherry gelatin

3/4 C. sugar

2 C. boiling water

1 can (46 ounces) unsweetened pineapple juice

6 C. cold water

2 liters ginger ale, chilled

 

In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

 

1 pound ground bison

1 pound ground pork

¼ C. pine nuts

⅓ C. currants

⅓ C. golden raisins

1 egg

5 ounces finely diced cremini mushrooms

3 T. half and half

3 cloves minced garlic

¼ C. diced onions

2 tsp. salt

1 tsp. fresh-cracked pepper

 

Preheat oven to 375°F. Mix the bison and pork in a bowl until combined. Try not to over mix or the meat will become tough. Add in remaining ingredients and mix until well combined. Line a baking sheet with parchment. Roll the meat mixture into 1½- to 2-inch balls and place on the sheet, leaving about 1 inch between them. Bake for 15–18 minutes, until meatballs reach an internal temperature of 165° and are beginning to brown. Note: If you are planning on freezing for later use, freeze uncooked meatballs on a baking sheet then place in freezer bags once frozen; this will keep them from sticking together.

 

For the reduction

2 diced shallots

1 bottle Cabernet

1 C. pitted cherries, fresh or frozen

1 T. sugar

1 tsp. salt

2 T. unsalted butter

 

If using frozen cherries, thaw by placing in a colander and running cold water over them. Sauté shallots in olive oil. Once translucent, add the wine and cherries, cooking over medium-low heat. Reduce the liquid by half, then add the sugar and salt. Use an immersion blender to further break down the cherries. Taste to see if more sugar or salt is required. Remove from heat and stir in butter. Meatballs can be served in the reduction, or the sauce can be placed on the side for dipping.

Honey Pecan Pesto Crostini

Honey Pecan Pesto Crostini

Honey Pecan Pesto Crostini

 

1 C. pecan pieces

1 tsp. orange zest

3 T. honey

1/2 tsp. salt

4 ounces chèvre

1 –2 T. Greek yogurt

Flaky sea salt , for garnish

 

Add pecans, orange zest, honey, and salt to a food processor, and pulse all ingredients together. The mixture can be smooth or chunky. In a small bowl, mix chèvre with yogurt until it’s a spreadable consistency. Spread toast with cheese mixture and top each with a spoonful of pesto. Finish with a sprinkle of flaky sea salt.

Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

 

3 boxes cream cheese, 24 ounces total

1 C. shredded cheddar cheese

1 ½ C. diced, cooked bacon

½ C. red pepper, diced

½ packet ranch dressing mix

½ C. pecans

½ C. wasabi peas

2 T. fresh parsley, finely minced

1 C. dried cranberries, finely chopped

2 T. white sesame seeds

2 T. black sesame seeds

Optional Decorations:

Thyme

Sage

Rosemary

Floral leaves and stems

Real or faux cranberries

 

In a large mixing bowl, combine the cream cheese, shredded cheddar, bacon, red pepper, and ranch dressing mix. Place the pecans in a food processor, and process until finely chopped. Transfer to a bowl. Wipe out the processor and add the cranberries. Process until finely chopped. Transfer to a separate bowl, add the white sesame seeds, and mix to combine. Wipe out the food processor again, and add the wasabi peas. Process until finely chopped. Transfer to a separate bowl and mix with the parsley and black sesame seeds. Roll 2 tsp. of the cheese mixture into a ball. Repeat with the remaining cheese mixture. Roll ⅓ of the cheese balls in the pecans. Divide and roll ⅓ of the cheese balls in the wasabi mixture. Roll the remaining cheese balls in the chopped cranberry mixture.  Arrange the balls in a circle shape on a large platter to make a wreath. Decorate with thyme, sage, rosemary, or other leaves and stems as desired. Serve on a platter with various dippers.

Peppermint Snowflake Cocktail

Peppermint Snowflake Cocktail

Peppermint Snowflake Cocktail

 

½ cup peppermint ice cream

4 ounces champagne

peppermint crushed, garnish

1 tablespoon corn syrup or honey, rim garnish

 

I used an 11-ounce old-fashioned glass. You need a glass slightly larger than the liquid measures because it will bubble and fizz. Add the crushed peppermint to a saucer. Pour syrup in another saucer then take your glass and roll the rim in the syrup. Immediately press the glass rim into the crushed peppermint coating the entire rim with peppermint. Carefully scoop peppermint ice cream into the glass. Slowly pour champagne over the ice cream. Serve immediately.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Brussels & Bacon Skewers

Brussels & Bacon Skewers

Brussels & Bacon Skewers

 

16 Brussels sprouts

8 slices bacon

2 T. olive oil

1/4 tsp. salt

1/4 tsp. garlic pepper

1 T. brown sugar

8 skewers

 

In a small bowl, whisk together the olive oil, brown sugar, salt, and garlic pepper. Slice the Brussels sprouts in half lengthwise. Stick the end of a piece of bacon through the skewer, add a Brussels sprout half, and fold the bacon back over the Brussels sprout and onto the skewer. Repeat 3 more times, ending with bacon. Brush olive oil and spices on both sides of the skewers. Bring grill to 350°F. Place skewers on grill and grill for 5 minutes on each side or until the bacon is crispy and Brussels sprouts charred.

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

1 C. shaved ham, cut into 1-inch strips

1/3 C. olive oil

2 C. cooked beans, cooled

1 T. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro

1/2 red onion, julienned

1/2 C. croutons (see recipe at right)

11/2 tsp. kosher salt

3/4 tsp. black pepper

Pinch of ground cloves

4 soft-cooked eggs (see page 19), halved lengthwise

 

Place a skillet over medium-high heat; add olive oil and heat until it shimmers. Working in batches, fry shaved ham until crispy. Drain on paper towel. Stir ground cloves into oil and keep warm. In a large serving bowl, combine beans, herbs, red onion, croutons, salt, and pepper. Arrange crispy ham and eggs on top; spoon warm, spiced olive oil over all.

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

 

1 C. all-purpose flour

½ C. local whole-wheat flour

2 tsp. baking powder

1 tsp. sea salt

¾ C. organic cane sugar

¾ C. organic whole-milk yogurt or Greek yogurt

½ C. olive oil or grapeseed oil

2 large eggs, room temperature

½ tsp. vanilla extract

1 C. leftover Cranberry-Orange Relish

 

Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 T. flour, discarding excess. Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink! Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

 

2 T. lemon juice

½ tsp. saffron threads

½ clove garlic, grated

1 C. prepared mayonnaise

2 T. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

 

In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has “bloomed” and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.

 

Extra-virgin olive oil

1 yellow onion, thinly sliced

2 sprigs fresh thyme plus 1 tsp. thyme leaves

Sea salt and freshly ground black pepper

1 pinch sugar

2 C. shredded leftover roasted turkey, finely minced

2 C. leftover mashed potato (or yams, rutabaga or other mashed root vegetable)

3 eggs

1 small bunch flat-leaf Italian parsley, finely minced

1 C. all-purpose flour

2 C. dried breadcrumbs

1 C. finely grated Parmigiano Reggiano

Neutral oil, for frying

1 lemon, quartered, for serving

Hot sauce, optional, for serving

 

In a large skillet heat 2–3 T. olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over medium-low heat until soft and caramelized, about 20–30 minutes. Remove from the pan and chop the onions finely. In a large bowl, combine the caramelized onions, turkey, mashed potatoes, 2 beaten eggs, parsley and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate. Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they’re made. Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit. When ready to cook, preheat the oven to 200°F and heat ½ C. neutral oil in a shallow skillet (I like grapeseed oil for its high smoke point). When the oil is hot—test it by tossing a breadcrumb in; when it sizzles, the oil is ready—gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides. Remove to the parchment- lined baking sheet when cooked and set them in the oven until all the croquettes are done. Serve hot with a squeeze of lemon, the saffron aïoli and some hot sauce, if you like.

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

 

3 eggs

1½ C. milk

½ C. pumpkin purée

½ C. plus 2 T. pure maple syrup, divided (plus more for serving)

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

Pinch kosher salt

4 T. butter, divided

8 thick slices rustic bread

½ C. pepitas (pumpkin seeds)

1 C. warm ricotta cheese

 

Whisk together eggs, milk, pumpkin, ½ C. maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined. Heat 1 T. butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.) Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread. Keep French toast warm while preparing pepitas. Heat remaining 2 T. syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 C. basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 C. neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed.

 

While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli.

 

Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

Serves 2–4

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 C. flour, sifted

2 C. water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes.  Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness.  Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels.  Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook.  The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly.  Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aioli for dunking.

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

 

¾ C. all-purpose flour

½ tsp. sea salt

1 C. very dry hard cider, plus more for serving

2 C. neutral oil (like safflower, sunflower or grapeseed)

fresh sage leaves, with stems

 

In a bowl whisk flour, salt and 1 C. cider, adding more if needed—you’re looking for the consistency of thick heavy cream. Heat oil in a medium pot and test its readiness with a droplet of batter; if it sizzles and floats, the oil is ready. One at a time, dunk sage leaves by their stems into the batter and wipe the edge to remove excess. Lower into the hot oil and fry, turning frequently, until well-browned and puffy. Remove to paper towels and drain, shower with crunchy sea salt and serve immediately.