Sheet Pan Supper: Swordfish Cacciatore

Sheet Pan Supper: Swordfish Cacciatore

Swordfish Cacciatore1 Medium Onion, thinly sliced
8 oz. Cremini Mushrooms, sliced ¼-1/2 inch thick
1 Red Bell Pepper, stemmed, seeded, and sliced into ¼” wide strips
3 cloves Garlic, thinly sliced
Salt & Pepper
½ tsp. dried Oregano
¼ C. plus 1 T. EVOO
1 28oz. can Crushed Tomatoes, with their juice
½ C. red or white Wine
4 Swordfish steaks, ¾-1” thick, about 2 ¼ lb. total (Tuna Steams, Halibut, or Mahi Mahi)
¼ C. Capers
2 T. roughly chopped Parsley Leaves, for garnish

Preheat oven to 425 with rack in center position. Combine onion, mushrooms, bell pepper, garlic ½ tsp. each salt and pepper, oregano and 1.4 C. oil on a sheet pan and toss well to coat vegetables. Arrange veggies in a single layer and roast until softened and lightly browned, about 20 minutes. Remove from oven. Stir together crushed tomatoes and wine in a large bowl and season with a pinch of salt and pepper. Pour over roasted vegetables and carefully stir to combine. Pat fish dry with paper towel. Sprinkle with salt and pepper and arrange on top of vegetables. Drizzle fish with remaining T. of oil and scatter capers over fish. Return pan to oven and baked until sauce has thickened slightly and fish is just cooked through, about 15 minutes. Sprinkle fish with parsley and serve, with tomato-vegetable sauce spooned over the top.

Ham & White Beans

Ham & White Beans

ham-white-beans1 pound dry great Northern beans
1/2 pound cooked ham, diced
1 small onion, diced
1/2 cup brown sugar
salt and pepper to taste
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley

Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

Ginger-Orange Barbecued Beef Back Ribs

Ginger-Orange Barbecued Beef Back Ribs

6 pounds beef back ribs, well-trimmed
2 tsp. grated lemon rind
1/3 C. fresh lemon juice
¾ C. fresh orange juice
1 T. grated fresh ginger root
1 T. garlic cloves, minced
1/2 C. hoisin sauce
1/4 C. honey
1 tsp. salt
2 T. dark soy sauce
1 dash hot chili oil
orange rind, grated, for garnish
lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425 degrees F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 C.). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375 degrees F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes and salad.

Savory Cheese and Chive Biscuits

Savory Cheese and Chive Biscuits

savory_cheese_and_chive_biscuits_horiz4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 T. baking powder
1 tsp. baking soda
1 3/4 tsp. fine salt
6 oz. sharp cheddar or Gruyere, grated (1 1/2 cups)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 T. chopped fresh chives
1 1/2 cups cold buttermilk

Preheat oven to 450 degrees. In a food processor , pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix). Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Ground Beef Stuffed Squash

Ground Beef Stuffed Squash

3 medium Acorn Squash
1 lb. Ground Beef
1/2 C. Herb-seasoned Stuffing Mix
1 T. fresh Parsley, minced acorn-squash
1 tsp. Salt
2 T. Onion, minced
1/2 tsp. freshly ground Black Pepper
¾ C. Beef Bouillon
1/2 Fresh Mushrooms, sliced
Butter or Margarine

Rinse, dry, and cut each Acorn squash in half, lengthwise. Remove the seeds from the center and discard. Place Acorn squash halves, cut side down, in a baking pan and pour 1/4-inch of boiling water over them. Bake in a pre-heated 350-F degree oven for about 30 minutes, or until almost tender. Meanwhile, brown ground beef in a large skillet over medium heat. Make sure to work the ground beef into small, crumbly pieces as it browns. Drain off any excess fat. Add stuffing mix, parsley, salt, onion, pepper, and beef bouillon. Stir gently or toss to combine. Remove from heat and reserve. Remove half-baked squash from the oven and when cool enough to handle, turn it cut side up. Fill the center of each squash with an equal portion of the beef and stuffing mixture. Return to the oven and continue to bake for another 20 to 30 minutes. Meanwhile, sauté mushroom slices in butter or margarine until desired degree of doneness. Remove finished stuffed squash from the oven and distribute an equal portion of sautéed mushroms over the top of each half. Serve warm, in the skin.

Sweet & Sour Chicken with Pineapple

Sweet & Sour Chicken with Pineapple

Sweet and Sour Chicken3-4 boneless, skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)
3 eggs
1/2 cup flour
1 1/3 cup cornstarch
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger powder
1/4 tsp. onion powder

1/2 cup pineapple juice (from 20 oz. pineapple tidbits can below)
1 cup red wine vinegar
1 ½ cups sugar
1/4 cup + 2 T. ketchup (6 T.)
1 small onion, diced
2 T. soy sauce
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. ginger powder

1 (20 oz) can pineapple tidbits
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup carrots, sliced as THIN as possible (2-3 carrots)

Add “Sweet and Sour Sauce” ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors. Preheat oven to 350 degrees and lightly grease a 9×13 baking dish with non-stick cooking spray. Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated. Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9×13 baking dish. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally. Serve over rice. Enjoy!

Slow Cooker Braised Beef Stew with Mushrooms

Slow Cooker Braised Beef Stew with Mushrooms

Subtle Asian flavors like ginger, Chinese five spice, and soy sauce join short ribs and mushrooms in the slow cooker for an easy, fragrant beef stew. Serve this hearty, comforting beef dish over a bed of jasmine rice or mashed potatoes–you’ll definitely want something to soak up the rich sauce. If you do not have port or cream sherry on hand, you can simply increase the amount of red wine by 1/2 cup as a substitute.

Slow-braised Beef Stew with Mushrooms4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 T. soy sauce
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 tsp. Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 T. butter or olive oil
2 T. cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions

Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.

Roasted Cabbage Wedges

Roasted Cabbage Wedges

Roasted Cabbage1 tsp. olive oil (5g)
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat oven or grill to 425. Mix olive oil, bacon, lemon juice, Worcestershire, salt and pepper to make a marinade. Cut Cabbage into 4 wedges. Place each wedge on a piece of foil, drizzle with the marinade, getting into all the nooks and crannies, and wrap the foil to enclose wedges. Bake for 20-30 minutes for a cabbage that is still a little crisp, or up to an hour for very soft cabbage.

Sheet Pan Supper: Pesto Chicken Thighs and Vegetables

Sheet Pan Supper: Pesto Chicken Thighs and Vegetables

one-pan-pesto-chicken-potatoes-21 lb. bone in, skin on chicken thighs
1 lb. bone in, skin on chicken wings or drumsticks
10 carrots, chopped into ¼ inch thick sticks
1½ lbs. baby red potatoes, quartered
½ cup prepared basil pesto
1 T. olive oil
2 tsp. balsamic vinegar
2 cloves garlic, minced
Kosher salt and pepper, to taste

Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything. In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.

Spice-Glazed Lamb Rib Chops with Pear Chutney

Spice-Glazed Lamb Rib Chops with Pear Chutney

pear chutneyFOR THE GLAZE:
1 tablespoon curry powder
3 tablespoons vegetable oil
3 tablespoons cider vinegar
3 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

FOR THE CHUTNEY:
1 medium yellow onion, cut into 1/2-inch slices
1 large ripe Bosc pear, quartered and cored
vegetable oil
1/4 cup raisins
kosher salt
freshly ground black pepper

16 rib lamb chops, , about 3/4 inch thick each, trimmed of nearly all fat

TO MAKE THE GLAZE: In a small sauté pan over medium heat, warm the curry powder just until fragrant, about 30 seconds. Whisk in the rest of the glaze ingredients and bring to a boil. Remove from the heat and set aside.

TO MAKE THE CHUTNEY: Lightly brush or spray the onion slices and pear pieces on all sides with the vegetable oil. Grill the onion and pear over Direct Medium heat until barely tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes and the pear will take 7 to 9 minutes. Allow to cool to room temperature, then cut into 1/2 inch pieces. In a medium sauté pan combine the onion and pear with the raisins and 1/4 cup of the glaze. Cook over high heat until the mixture starts to boil. Lower the heat and simmer, covered, stirring occasionally, until the onion and pear are soft, about 10 minutes. Adjust the seasoning with salt and pepper, if necessary. Keep warm over low heat.

Lightly brush or spray both sides of the lamb chops with the reserved glaze. Grill over Direct Medium heat until the lamb is medium rare, 5 to 8 minutes, turning once halfway through grilling time. Serve immediately with the warm chutney.

Honey-Lime Glazed Rib Chops

Honey-Lime Glazed Rib Chops

3 T. fresh lime juice
2 T. honey
2 tsp. grated fresh ginger root
1/2 tsp. lime peel, grated
28 ounces rib chop, 7 oz. each, cut 1-inch thick

Stir together lime juice, honey, ginger, and peel. Place veal rib chops in utility dish just large enough to hold chops. Brush lime mixture liberally over both sides of chops. Refrigerate, covered for 30 minutes. Remove chops from dish; brush with any remaining lime mixture. Place chops on rack in broiler pan, 4 to 5 inches from the heat. Broil 10 to 12 minutes, turning once for medium (160 degrees F.) or to desired doneness.

Sheet Pan Supper: Pesto Chicken Turnovers

Sheet Pan Supper: Pesto Chicken Turnovers

Pesto Chicken Turnovers1 box frozen puff pastry, thawed
2 1/2 cups shredded rotisserie chicken
1 cup pesto
1 cup frozen peas, unthawed
1 large egg, beaten
2 T. grated parmesan
kosher salt and freshly ground pepper

Preheat oven to 400 degrees F with racks in upper and lower thirds. Line two sheet pans with parchment paper. On a floured surface, unfold the puff pastry sheets and cut into each sheet into four pieces. Use a rolling pin to roll each piece to a 7in by 9in rectangle. Set on one of the prepared pans, layering between extra parchment as necessary and place in refrigerator to keep cool. Mix together chicken, pesto, and peas in a medium bowl. Place a heaping 1/2 cup of the chicken filling onto the bottom half of each pastry rectangle. Leave a small border on the bottom. Fold the top half of the pastry over the filing, lining up the edges. Press the edges with a fork to seal the turnover. Brush each one with beaten egg and sprinkle with Parmesan cheese and pepper. Bake the turnovers, switching the pans from upper to lower and lower to upper halfway through cooking, until pastry is deep golden brown and turnovers are starting to bubble at the seams, 25-30 minutes. Serve hot.

Summer Cucumber Salad

Summer Cucumber Salad

1 cup apple cider vinegar
½ cup sugar
1½ tsp. kosher salt, plus more to taste
2 English seedless cucumbers
4 shallots, thinly-sliced crosswise
Freshly ground black pepper, to taste
Fresh Mint, cut into thin ribbons for serving, if desired

In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate ½-inch-wide strips of skin from cucumbers; discard peeled skins.

Slice cucumber crosswise into 1⁄8-inch-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill, top with mint if using, then serve.

Thyme Mushrooms & Burrata on Garlic Crostini

Thyme Mushrooms & Burrata on Garlic Crostini

Thyme Mushrooms & Burrata1 baguette, sliced in 1/2″ slices
olive oil
1 clove of garlic
2 T. of butter
1 pint of mushrooms
fresh thyme
sea salt & cracked pepper
burrata (ricotta or fresh mozzarella)

Preheat oven to 350 degrees. Place sliced bread of sheet pan. Drizzle with olive oil. In a saute pan, saute mushrooms in butter for 5-8 minutes until brown and soft. Add fresh thyme leafs (removed from stems) in and cook for 1 more minute. Just before you are ready to serve, toast bread in oven for 5-7 minutes until golden on top. Remove from oven and immediately top with burrata slices (or spoonfuls if runny). Top with piles of warm mushrooms and serve.

Marinated Flank Steak with Citrus Salsa

Marinated Flank Steak with Citrus Salsa

Marinated%20Flank%20Steak%20with%20Citrus%20Salsa3/4 cup frozen Orange Juice or Grapefruit Juice Concentrate, thawed
1 or 2 jalapeño peppers, seeded and finely chopped
1 tsp. black pepper
1 tsp. paprika
1/2 cup water
1 to 1 1/2 pound beef flank steak
1/4 cup thinly sliced green onions
2 T. snipped parsley
1 T. lime juice
Dash salt
2 Florida Oranges, peeled, seeded and chopped
1 Florida Grapefruit, peeled, seeded and chopped
Jalapeño peppers (optional)
1 Florida Grapefruit, sliced (optional)
6 6-7 inch flour tortillas, warmed

For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeño pepper, black pepper and paprika. Reserve 2 T. of the mixture of salsa. Add the water to remaining mixture.  Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 2 to 24 hours; turn bag occasionally. For salsa, in a nonmetallic bowl stir together the 2 T. juice concentrate mixture, the onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently. Cover and chill at least 30 minutes to blend flavors. Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare. Thinly slice meat. If desired, garnish with jalapeños and grapefruit slices. Serve with salsa and warmed tortillas. Makes 6 services. To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 7 to 8 minutes more for medium-rare. Serve as above.

Bacon-Grits Fritters

Bacon-Grits Fritters

1 cup uncooked quick-cooking grits
4 cups milk
1 tsp. salt bacon-grits-fritters-sl-1000
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, minced
1/2 tsp. freshly ground pepper
2 large eggs
3 cups Japanese breadcrumbs (panko)
Vegetable oil

Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Roast Chicken with Caramelized Shallots

Roast Chicken with Caramelized Shallots

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

3 T. olive oil Roast Chicken with Caramelized Shallots
3 T. red wine vinegar
1 T. soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
One whole chicken, cut into 8 pieces
one generous handful of coarsely chopped flat-leaf parsley

Preheat the oven to 425ºF (220ºC). In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized. Remove from oven and toss in the chopped parsley, then serve.

How to Build the Perfect Burger Infographic

How to Build the Perfect Burger Infographic

build the perfect burger

 

Inventive Burger Toppings

Brie, arugula, mixed berry compote, Dijon aioli, red wine balsamic reduction
Feta, Fresh Dill
Spiced Tomato Chutney
Chimichurri Sauce
Hoisin, Chopped Scallions
Goat Cheese, Roasted Red Peppers
Muenster, applewood bacon, arugula, caramelized onions, horseradish aioli
jalapeño jicama honey slaw, chipotle BBQ, pepper jack, fried avocado
pineapple salsa, grilled red onion, pancetta crisp
Corned Beef slices, sauerkraut, swiss, thousand island
Teriyaki, Grilled Pineapple, Swiss
Steak Seasoning, Grilled Peppers & Onions, Smoked Provolone

inventive burger toppings

 

 

 

 

 

 

 

 

 

 

Sheet Pan Supper: Cilantro-Lime steamed Halibut and Spicy Coconut Rice

Sheet Pan Supper: Cilantro-Lime steamed Halibut and Spicy Coconut Rice

2 cups frozen precooked white rice (unthawed)Cilantro Lime Steamed Halibut
1 cup canned coconut milk (regular or light)
Juice of 1 lime
½ tsp. crushed red pepper flakes
1 cup frozen shelled edamame (unthawed)
Kosher salt and freshly ground black pepper
4 skinless fillets halibut (each 1 inch thick; about 2 pounds total)
4 tsp. chopped fresh cilantro leaves
2 limes, sliced into thin rounds

Preheat the oven to 400°F with a rack in the center position. Stir together the rice, coconut milk, lime juice, red pepper flakes, edamame, and a pinch of salt in a medium-size bowl. Set aside. Cut four sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each piece of parchment in half (short side to short side). Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart (sort of like you’re making a parchment Valentine). Spoon the rice mixture onto one side of each heart, just next to the crease. Lay a halibut fillet on top of each rice pile and sprinkle each fillet with salt, pepper, and 1 tsp. of chopped cilantro. Arrange 3 or 4 overlapping lime slices atop each fillet. Seal the parchment packages: Fold the empty half of each heart over the filling and crimp the edges in overlapping folds as you go, until each package is completely closed up and airtight. Carefully place the closed packets on two sheet pans (two packets per pan), and bake until the fish is opaque, about 20 minutes (feel free to unfold the edge to peek inside one of the packets toward the end to check the fish). Carefully open the packets (watch out for the steam) and slide the rice and fish into bowls, or transfer the packets to plates so each guest can open his or her own at the table. Serve immediately, while the rice and fish are still warm.

Sheet Pan Supper: Cod with Asparagus, Ginger, and Spring Onion in Parchment

Sheet Pan Supper: Cod with Asparagus, Ginger, and Spring Onion in Parchment

sheet pan asparagus and black cod1 cod fillet, cut into two pieces
1 bunch of asparagus, last two inches cut off
2 Spring onions, sliced up to green part
2 T. of basil, cut into a chiffonade
1 tsp. garlic, minced
1 1/2 tsp. ginger, sliced or minced
2 T. soy sauce
2 tsp. olive oil
Cracked black pepper (optional)
Parchment paper

Preheat the oven to 425°F. Set two large pieces of parchment paper on a baking tray. Set a piece of cod onto each piece of paper. Place half of the asparagus right on top of each piece of fish. Do the same with the Spring onions. Top each piece with equal amounts of basil, garlic, ginger, soy sauce, and olive oil. Crack some black pepper if you like. Close up the parchment paper to make two little packages. Bake in the oven for 15 minutes or until fish is cooked through and asparagus is tender (but not overcooked!). Transfer your fish and some of the sauce to a plate and toss the parchment paper in the garbage.

One Pot Beef Brisket

One Pot Beef Brisket

1 C. Dry Red Wine or Beef Broth
1 Package mushroom-onion soup mix
21/2 lb. Thinly Sliced Beef Brisket
12 Small Red Potatoes
9 Carrots, cut into 2” chunks

Stir soup mix into wine/broth in 5qt. Dutch oven. Add beef, turn to coat. Cover and bake 2 hours. Add potatoes and carrots. Bake one hour more. Gravy: Mix 2 T. Flour with 1/4 C. Cold water, whisk into pour liquids over high heat, stirring and cooking until thick and bubbly.

Sheet Pan Supper: Spicy Orange Roasted Salmon & Bok Choy

Sheet Pan Supper: Spicy Orange Roasted Salmon & Bok Choy

spicy-orange-salmon1050-4-1050x7003 or 4 salmon fillets

Sauce:
1/2 cup orange marmalade (store-bought or homemade)
1 tsp. soy sauce
1 tsp. Sriracha
1 tsp. sesame oil
1/2 medium jalapeno, finely diced
1 Tbsp. shredded coconut

3-4 baby bok choy
2 orange slices, cut it half
Olive oil
Salt and pepper

Preheat oven to 450° F. with rack in centre of oven. Lightly brush a baking sheet with olive oil. Set aside. Dry salmon and place on baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut bok choy in half lengthwise. Place your bok choy on the baking sheet, cut side down and alternating the direction on every second one (it’s ok if your bok choy overlaps a little, to make it all fit). Brush bok choy with olive oil and season with some salt and pepper. If using, add a couple of orange slices to the baking sheet as well. Place in pre-heated oven and roast for 15 minutes. Meanwhile, combine sauce ingredients in a microwave-proof bowl (or in a small saucepan). Set aside. Test salmon for done-ness (use a fork to see if it flakes). Thicker salmon cuts may need another 3-5 minutes. When salmon is almost done, place sauce in microwave for one minute. Stir to combine. Remove salmon, bok choy and orange slices to a serving platter. Spoon warm sauce over salmon and drizzle a bit on the bok choy as well, if you like.

Sheet Pan Supper: Spicy Roasted Shrimp and Broccoli Rabe

Sheet Pan Supper: Spicy Roasted Shrimp and Broccoli Rabe

Spicy Roasted Shrimp and Broccoli Rabe

¾ pound broccoli rabe, tough bottom stems removed
3 T. extra-virgin olive oil
½ tsp. toasted sesame oil, optional
½ tsp. coarse kosher salt
¼ tsp. crushed red chile flakes, or to taste
¾ pound large shrimp, peeled
1 tsp. orange zest
Orange wedges, for serving

Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 T. olive oil, the sesame oil if using, 1/4 tsp. salt and 1/8 tsp. chile flakes. In a separate bowl, combine shrimp, remaining 1 T. oil, the orange zest, remaining 1/4 tsp. salt and remaining 1/8 tsp. chile flakes. Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.

Shakshuka with Feta

Shakshuka with Feta

shakshuka-superJumbo-v23 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp. ground cumin
1 tsp. sweet paprika
â…› tsp. cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ tsp. salt, more as needed
¼ tsp. black pepper, more as needed
5 oz. feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 tsp. salt and 1/4 tsp. pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Orange-Flavored Flank Steak and Scallions

Orange-Flavored Flank Steak and Scallions

1 lb. Flank steak
3 T. Vegetable oil
5 Scallions – 4 cut into 1-inch lengths, 1 chopped
1 Garlic clove, minced
1/4 C. Orange juice
2 T. Rice wine vinegar
2 T. Soy sauce
1 T. Honey
1 tsp. Asian sesame oil
1 tsp. Grated orange zest
2 tsp. Cornstarch

Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 T. vegetable oil over high heat until hot, swirling to coat sides of pan. Add beef strips and stir-fry until meat is browned outside but still pink inside, about 2 minutes. Remove and set aside. In same wok, heat remaining 1 T. oil over high heat. Add 4 cut scallions and stir-fry until just softened, 1 to 2 minutes. Add garlic and stir-fry 1 minute. Return meat to wok. Add orange juice, vinegar, soy sauce, honey, sesame oil, and orange zest. Cook 2 minutes. Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes. Sprinkle on chopped scallion and serve.

Prosciutto Crostini with Burrata and Lemon Honey Drizzle

Prosciutto Crostini with Burrata and Lemon Honey Drizzle

prosciutto-crostini-with-burrata-and-lemon-honey-drizzle-5-1024x6881 baguette, sliced on a diagonal into at least 12 crostini
Olive oil
½ lemon, juiced
¼ cup honey
Salt
Pepper
4 slices prosciutto, torn into large pieces
8 oz. burrata, sliced
Microgreens, for garnish

Heat broiler to high. Arrange baguette slices on a baking sheet. Drizzle with olive oil and toast in the oven for 2-3 minutes, until golden brown. While bread is toasting, whisk together lemon juice and honey in a small dish until combined. Season with a dash of salt and pepper, whisking to combine. After bread has toasted, remove from baking sheet. Add prosciutto to the baking sheet and toast under the broiler for 2-3 minutes, until crispy. To assemble, place one slice of burrata on each crostini. Top with 1-2 pieces of crispy prosciutto and micrograms. Drizzle with honey lemon sauce and serve. Enjoy!

Sheet Pan Supper: Pecan “Fried” Fish with Tartar Sauce

Sheet Pan Supper: Pecan “Fried” Fish with Tartar Sauce

Some sliced raw cucumbers sprinkled with salt would be a refreshing side.

pecan fried fish with tartar sauce1 ½ C. Raw Pecan Halves
1 ½ C. Panko
3 T. minced fresh Parsley
Olive Oil Cooking Spray
½ C. Flour
Salt
2 large Eggs
1 ¼ C. Mayonnaise
Pepper
½ tsp. Smoked Paprika
1 1/4 lb. Skinless Cod or other thick white fish such as haddock or sea bass, cut into 4 pieces (about 1 ½” thick)
2 T. Capers
2 T. Sweet Pickle Relish (I don’t like sweet relish; I sub chopped dill pickle)
1 T. Lemon Juice
½ tsp. Worcestershire Sauce

Preheat oven to 350 with a rack in center position. In a blender or food processor, pulse pecans until they look like coarse meal. Transfer to a sheet pan, stir in panko to combine and toast until crumbs are golden brown, about 10 minutes. Allow pecan mixture to cool before transferring to a small bowl. Mix in 2 T. parsley. Place wire rack over the now empty sheet pan and mist with cooking spray. Whisk together flour and 1 tsp. salt in another shallow bowl. In a third, whisk together eggs, ¼ c. mayonnaise, ½ tsp. Pepper and smoked paprika until smooth. Pat fish dry with paper towels. One at a time, dredge a fish piece in flour, then dunk in mayo mixture to coat. Shake off any extra and dip into pecan mixture, pressing to coat all sides fully. Place breaded fish on the wire rack and mist lightly with cooking spray. Repeat for remaining fish. Bake until fish is cooked and flakes apart when gently prodded with a paring knife, 18-23 minutes. Meanwhile, whip up the tartar sauce. Whisk together remaining cup mayo, 1 T. parsley, capers, relish, lemon juice Worcestershire and ½ tsp. pepper. Taste and adjust seasonings. Serve fish hot with tartar sauce for dipping.

Puff Pastry Appetizers

Puff Pastry Appetizers

Italian PinwheelsItalian Pinwheel Appetizers

Roll out the puff pastry a little to flatten it. Spread ⅓ cup tomato paste all over the puff pastry. Layer 4 oz. sliced soppressata on top of the tomato paste, overlapping each piece a little. Sprinkle ½ cup grated pecorino cheese evenly over the entire surface. Starting with the side closest to you, roll the whole thing into a tight roll. Slice the roll into ½-inch-thick pieces. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 11 to 13 minutes.

Spinach Artichoke Squares

Spinach artichoke SquaresIn a medium sauté pan, heat 1 T. olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 oz. fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 oz. cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 T. of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 T. grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

Bacon Cheese Straws

Bacon Cheese StrawsOn a clean surface, sprinkle ¼ cup Parmesan cheese evenly in a square. Place 1 sheet of puff pastry on top, then sprinkle the dough with another ¼ cup cheese. Use a rolling pin to roll the sheets slightly (from about ¼-inch thick to about ⅛-inch thick). Using a pizza cutter, cut the puff pastry into long, ½-inch-wide strips. Place a piece of raw bacon on top of each dough strip and press lightly. Hold the dough at both ends and twist it. Repeat with remaining dough strips. Place the twists on a parchment-lined baking sheet and bake at 425°F until golden brown, 12 to 15 minutes.

British Beef Crostini

British Beef Crostini

diy-british-beef-crostini750g piece of beef fillet, from the thin end
1 T. olive oil
1 tsp. English mustard powder
300ml tub crème fraîche
2 T. snipped chives
1 heaped tsp. creamed horseradish
250g Stilton
70g bag rocket leaf
1 baguette, sliced diagonally

Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool. Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve. Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Popover Pizza

Popover Pizza

popover pizza1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs

In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13” baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.

Shiitake Mushroom Alfredo

Shiitake Mushroom Alfredo

creamy-shiitake-alfredo-med107616_sq

Coarse salt and ground pepper
3/4 pound fusilli or other short twisted pasta
2 T. unsalted butter
3 small shallots, thinly sliced
3 garlic cloves, minced
1 pound shiitake mushrooms, stemmed and thinly sliced
2 T. chopped fresh thyme leaves
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Grated Parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan

Peppercorn Beef Tenderloin

Peppercorn Beef Tenderloin

1 (4-pound) beef tenderloinPeppercorn Beef Tenderloin
1/2 C. Low-sodium soy sauce, divided
2 tsp. Freshly Ground pink peppercorns
2 tsp. Freshly Ground green peppercorns
2 tsp. Freshly Ground black peppercorns
2 tsp. Ground Ginger
1-1/2 tsp. Ground Cardamom
8 Cloves Garlic, minced
Vegetable Cooking Spray
Curly Endive (optional)
Orange Rind Strips (optional)

Trim fat from tenderloin. Combine 2 T. soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 T. soy sauce in a large zip-top heavy duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 deg for 45 minutes or until meat thermometer registers 140 deg (rare) or 160 deg (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing. Garnish with curly endive and orange rind strips, if desired. Yield: 14 servings (serving size: 3 ounces).

Caramelized Onion Tart with Apples

Caramelized Onion Tart with Apples

2caralemlized onion tart with applesT. olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup crème fraîche or sour cream

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ tsp. salt, and ¼ tsp. pepper and cook until just tender, 2 minutes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

pumpkin-pie-pop-tarts-edit-srgb2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water

1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.

To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Mini Meatloaf Pepper Rings

Mini Meatloaf Pepper Rings

mini meatloaf pepper rings4 large bell peppers (red, yellow, or orange)
2 lbs. lean ground beef
1½ tsp. creole seasoning
¼ cup Italian bread crumbs
1 egg
¼ cup shredded Parmesan
A pinch crushed red pepper flakes
3 cloves garlic, finely chopped
1 T. olive oil
1 T. fresh chopped parsley
1 cup shredded Italian cheese blend
1 28 oz. can crushed tomatoes

Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later). Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.