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WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

4 C. crumbled leftover stuffing

2 large eggs

Chicken broth or turkey stock, as needed

Leftover cranberry sauce, for serving

Leftover gravy, for serving

Preheat the waffle baker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 C. of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it’s important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.

Notes: This recipe for leftover stuffing waffles works best with basic stuffings that don’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Don’t repeatedly open the waffle baker while the waffle is baking or it’ll lose its shape.  Stuffing waffles take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy

ATK Drop Biscuits

ATK Drop Biscuits

Reliable biscuits start with clumpy buttermilk. Really! Usually, properly combining melted butter with buttermilk (or any liquid) requires that both ingredients be at just the right temperature; if they aren’t, the melted butter clumps in the cold buttermilk. This may look like a mistake (and in recipes like fine-textured cake it is), but it mimics the process of cutting cold butter into flour and is the secret to this recipe. The result is a surprisingly better biscuit, slightly higher and with better texture. That’s because the lumps of butter turn to steam in the oven and help create more rise.

In addition to the variations listed, feel free to use other herbs (chives, rosemary, thyme, and sage work especially well). Use no more than a tsp. or two of stronger herbs like rosemary and sage. One tsp. coarsely ground black pepper is another good stir-in as is 1/.4 C. thinly sliced scallions. Crisp bits of fried bacon (6 slices, cut in half lengthwise and then crosswise into 1/4-inch strips) can also be folded into the dry ingredients.

Drop Biscuits

You will need about 2 tsp. melted butter for brushing the tops of the biscuits.

2 C. (10 oz.) all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
¾ tsp. salt
1 C. buttermilk, chilled
8 tsp. unsalted butter, melted and still warm, plus extra for serving

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. In separate bowl, stir chilled buttermilk and melted butter together until butter forms small clumps. Stir buttermilk mixture into flour mixture until just incorporated and dough pulls away from sides of bowl. 3. Using greased 1/4-C. measure, scoop out and drop 12 mounds of dough onto prepared sheet, spaced about 1 1/2 inches apart (scant 1/4C. per mound). Bake until tops are golden brown and crisp, 12 to 14 minutes, rotating sheet halfway
through baking. Brush baked biscuits with extra melted butter to taste, transfer to wire rack, and let cool slightly. Serve warm.

Cheddar Drop Biscuits: Whisk 1/4 tsp. dry mustard and 1/8 tsp. cayenne pepper into flour mixture, then stir in 1 C. shredded cheddar cheese, breaking up any clumps, until coated with flour.

Tarragon-Gruyere Drop Biscuits: Stir 1 C. shredded Gruyere cheese and 1 tsp. minced
fresh tarragon into flour mixture, breaking up any clumps, until coated with flour.

Basil-Parmesan Drop Biscuits: Stir 1 C. grated Parmesan cheese and 2 tsp. chopped
fresh basil into flour mixture, breaking up any clumps, until coated with flour.

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

EPSON MFP image

2 3/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11/2 teaspoons salt, divided
Cooking spray
2 1/4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves**
1/2 cup (2 ounces) crumbled blue cheese

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1/4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly. Preheat oven to 425°. Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle (about 1/4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1/2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

** To make Oven-Dried Figs, arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 deg for 1-1/2 to 2 hours or until almost dry but still soft.

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

1 (12-ounce) bag frozen peas, thawed

1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 C. light mayonnaise

3 T. plain nonfat yogurt

4 green onions, sliced diagonally, divided
1/4 tsp. salt

6 T. shredded reduced-fat sharp cheddar cheese
1 T. real bacon bits

In a medium bowl, gently mix together peas, water chestnuts, mayonnaise, yogurt, % of the green onions, and salt. To serve, top with cheese, remaining green onions, and bacon bits.

 

Yield: 6 servings

Calories: 100

Fat: 3g

Fiber: 5g

Summer Corn Cakes

Summer Corn Cakes

Summer Corn Cakes

 

2 C. yellow cornmeal

1 1/2 tsp. baking powder

3/4 tsp. salt

1/8 tsp. cayenne pepper

4 T. + 3 T. unsalted butter

1 C. whole milk

1 T. honey

2 C. of fresh corn kernels, cut from the cobs

2 ounces fire-roasted green chiles

2 large eggs, separated

1 large egg white

 

In the food processor, process the cornmeal until finely ground and resembles corn flour. In a mixing bowl, whisk together the corn flour, baking powder, salt and cayenne. Combine the 4 T. of butter, milk and honey and heat in the microwave in 30-second increments until the butter and honey are melted. Set aside to cool. Make a well in the center of the dry ingredients and stir in the milk mixture along with the 2 egg yolks, the corn and the green chiles. Using your electric mixture beat the 3 egg whites until stiff peaks, then fold them into the corn mixture. Heat 1 T. of butter in a large sauté pan. When hot, spoon 2 T. of the batter for each corn cake into the pan, making as many as will fit in the pan without crowding. Cook the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes and cook on the other side for about minute more. Repeat using the remaining butter and batter.

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

Creamed King Trumpet Mushrooms & Spring Onions

 

8 spring onions (or 2 bunches scallions)

Extra-virgin olive oil, for sauteing

8 ounces king trumpet (aka king oyster, royal oyster, or royal trumpet) mushrooms

1 tablespoon salted butter

2 garlic cloves, finely grated (preferably on a Microplane)

1 1/3 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley or dill

Flaky salt, for sprinkling

 

Trim the ends of the onions or scallions, then halve them crosswise. If you’re using onions, halve the bulbs lengthwise. Slice the mushrooms about ¼-inch thick lengthwise. Using a paring knife, score one side of each slice with a crosshatch pattern. Set a large cast-iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Sear the mushrooms in a single layer (do them in batches if needed), pressing them flat if they start to lift or curl. Turn after 4 to 5 minutes, once burnished and golden, then season with salt. Cook the second side for another 3 to 4 minutes, until burnished and golden. Transfer the mushrooms to a plate and repeat if needed until all of the mushrooms are cooked. (If your mushrooms are unevenly sized, just flip and remove the smaller ones as soon as they’re ready.) Lower the heat to medium and add the butter. Once foaming subsides, add the spring onion or scallion bulb ends and season with salt. Press down to establish good contact with the pan. Cook for about 3 minutes, until starting to brown, then flip and add the green tops to the pan. Cook for another 5 to 7 minutes or so, turning everything halfway, until soft and browned in parts. (The scallions will cook faster than the spring onions, so just keep a close eye.) Sprinkle with salt and pepper. Turn the heat to low, then stir in the grated garlic. Add the cream and reduce for about 3 minutes. Stir occasionally, raising the heat if needed, until slightly thickened. Remove the pan from the heat and allow to cool for a few minutes (the sauce will thicken a bit further). Transfer the creamed onions to a platter or serve straight from the skillet. Add the mushrooms and spoon a little cream on top. Sprinkle with parsley or dill, then season with freshly ground pepper and flaky salt.

Esquites

Esquites

Esquites

 

2 cups fresh corn kernels, just cut from cob

2 tablespoons unsalted butter

1 serrano pepper, diced (about 2 tablespoons)

1/2 teaspoon salt

2 tablespoons mayonnaise (low fat is fine) or Mexican crema

1/8 teaspoon cayenne pepper

1/4 teaspoon chili powder

2 tablespoons queso fresco or cotija cheese, crumbled

1 lime cut into wedges (optional)

 

Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes. Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl. In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.

Rhubarb Baked Beans

Rhubarb Baked Beans

Rhubarb Baked Beans

 

4 slices thick-sliced bacon, chopped

1 1/2 cups chopped rhubarb

1 cup chopped sweet onion

1 tsp. grated fresh ginger

1/2 tsp. salt

2 15 – ounce cans navy beans, rinsed and drained

1 8 – ounce can tomato sauce

1/2 cup packed brown sugar

2 tsp. yellow mustard

 

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

 

1 medium-large head white cauliflower (1 pound 2 ounces or 6 cups trimmed florets)

4 slices applewood-smoked bacon, fried or baked until crisp, drained, and crumbled

2 T. unsalted butter

1½ cups chopped onion (1 medium onion)

½ cup pale ale or dry white wine (or chicken stock and a tsp. or two of fresh lemon juice)

½ cup chicken stock

2 cloves garlic, peeled, and pressed or minced

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

½ tsp. fine sea salt

freshly ground black pepper

2 T. all-purpose flour

1 cup cream

2 cloves garlic, peeled, and pressed or minced

2 ounces (about 1 cup) shredded Tillamook Reserve Extra Sharp Cheddar (or Tillamook Smoked Cheddar or other medium-firm aged cheese with good melting quality)

 

2 T. unsalted butter

2 cups fresh bread crumbs

1 clove garlic, peeled, and pressed or minced

¼ cup grated Parmesan

 

2 T. chopped Italian parsley

 

Bring a large pot of water to a full rolling boil and add the cauliflower. Cook for about 2 minutes, until the cauliflower has a bit of tenderness but is still decidedly crunchy. Drain into a colander set in the sink and refresh the cauliflower under cold running water until cool. Reserve. Prepare the bacon as indicated above. In a large sauté pan set over medium-low heat, melt the butter and add the onions. Cook, stirring regularly, until the onions are softened but nicely caramelized, about 20 minutes. Raise the heat to medium-high, add the wine and chicken stock, and simmer briskly until the liquid is nearly evaporated, about 10 minutes. Add the garlic, thyme, and rosemary. Toss and season to taste with salt and black pepper. Add the cooked, crumbled bacon, toss, and transfer the mixture to a lightly buttered or oiled baking dish. Put the flour into a large measuring cup with a pouring spout and add a few T. of the cream, whisking to achieve a smooth paste. Gradually add the remaining cream, whisking to dissolve the flour. Add the garlic, season the cream with salt to taste, and then pour over the cauliflower mixture. Top the gratin with the cheddar cheese. To make the breadcrumb topping, in a small sauté pan set over medium-high heat, melt the butter and add the fresh bread crumbs. Sauté, stirring, until the bread crumbs are lightly toasted. Remove from the heat and add the garlic. Remove to a small mixing bowl and combine with the parmesan. Sprinkle the bread crumb mixture over the gratin. Bake, uncovered, in the upper third of the oven at 350º for approximately 25 minutes, until the sauce has thickened and is bubbling through the top edges. The top should also be nicely browned and the cheddar melted by this time. If not, broil the top briefly to brown the top and melt the cheese. Sprinkle the top of the hot gratin with chopped parsley and serve.

Parmesan Supper Bread

Parmesan Supper Bread

Parmesan Supper Bread

 

1-1/2 C. buttermilk baking mix

1 T. sugar

1 T. dried, minced onion

1/2 tsp. dried oregano

1 egg, beaten

1/4 C. milk

1/4 C. white wine or water

1/4 C. grated Parmesan cheese

 

In a bowl, combine all ingredients except cheese. Mix with a fork until soft dough forms. Spread in a greased 8″ round cake pan; sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes, until golden. Cut into wedges and serve warm. Makes 6 to 8 servings.

 

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

 

1 pound orzo pasta

3 T. olive oil

1 medium yellow onion, finely diced

6 garlic cloves, minced

3 large zucchini, shredded

2 tsp. fresh thyme leaves

Juice and zest of 1 lemon

½ C. grated Pecorino Romano or Parmigiano-Reggiano cheese (more to taste)

Salt and freshly ground black pepper

 

Cook the orzo in well salted water according to package directions. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften. Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly. Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature