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.

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

zucchini bacon fritters with basil mayo dipping sauceFor basil mayo:
1 cup basil
1 cup mayonnaise
2 T. water
1 tsp. fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 T. finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.

Mexican Fruit Salad

Mexican Fruit Salad

Mexican Fruit SaladMexican Fruit Salad

When you buy Mexican fruit salad on the street, it’s assembled right then. The fruit is put in whatever container the vendor uses, most often a cardboard french fries kind of cup. Then lime juice is squeezed over it and salt and chili powder sprinkled on top. When you make it at home, assemble it at the last minute like this—the salt begins leeching juice from the fruit right away.

A quick note about this recipe. I’m usually very careful about giving specific ingredients, measurements and instructions. This time, I’m not even giving you the number of servings. Consider this more a guide than a legitimate recipe. But don’t let that deter you. Making this is brainlessly easy, and you will love the results. It’s delicious and healthy as a snack, and it makes a wonderful side for just about any kind of grilled meat, poultry or fish.

Mexican Fruit Salad with Chili Powder

Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
mango
pineapple [see Kitchen Notes]
watermelon
cantaloupe or other melon
cucumber or fresh pickles [see Kitchen Notes]
jicama [see Kitchen Notes]

lime juice
chili powder [see Kitchen Notes]
salt, to taste

Prepare the fruit. Slice up the fruits [and vegetables, if you’re using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.

Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it [for a generous salad for two, I used the juice of one lime]. Season generously with salt and chili powder. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more chili powder; keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.

Kitchen Notes

First, a couple of quick general notes. There are countless variations on this theme. Coconut was one ingredient that turned up on occasion, as was lemon juice, but some recipes warned that the latter would be overly tart. I agree. A couple of fruits that were called out as not working well in this dish were bananas and berries. Feel free to experiment.

Picking a pineapple. This was the surprise hit of the version we made. Here is Marion’s no fail tip for picking a nice, ripe pineapple: Pull on one of the leaves at the top. If it pulls out easily, the pineapple is ripe. Period.

Cucumbers: Peel or no peel? Cucumbers add a particularly nice palate cleansing taste. The cucumber I used was relatively thin skinned and not waxed, so I didn’t peel it—the skin added an extra crunch and a nice dark green to the salad. If the skin is waxed, or if it tastes bitter [sample heavily as you make this salad], peel it. If you can find “fresh pickles”—also referred to as pickling cucumbers, smaller than salad cucumbers or, well, cucumbers—these work well in this salad. They can also be served alone with the lime juice, salt and chili powder as a refreshing salad or side dish.

What the heck is jicama? Pronounced hee-kah-ma, it is often referred to as the Mexican potato, according to Epicuirous.com. It is a large, bulbous root vegetable with “a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets.” It is a particularly popular ingredient for Mexican fruit salad.

Chili powder, pure and simple. Every recipe had a different opinion on chili powder. Some advocated mixes meant strictly for fruit and found in Mexican markets. I’m sure it’s wonderful, but the brands vary and so do their sodium levels—and other ingredients, for that matter. One source called for grinding your own chiles; if you can find them, this sounds like a great idea. But honestly, I say go for the best pure chili powder you can find. Make sure it doesn’t contain cumin or other flavorings and you’ll do fine.

Provencal Skillet Supper

Provencal Skillet Supper

1 lb. Lean Ground lamb or beef
1 md. Onion, chopped
1 Garlic Clove, minced
10oz. Linguine, broken into 11/2” lengths
1 (28oz.) Can Italian peeled Tomatoes with their Juice
2 md. Zucchini, sliced in 1/4” Rounds
1 C. Tomato Sauce
1/2 tsp. Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary, crumbled
1/4 tsp. Each Salt & Pepper
1/2 C. Pitted Black Olives, chopped
Grated Parmesan Cheese

In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until meat is no longer pink. Drain off excess fat. Stir in linguine, tomatoes & juice, spices, and 11/2 C. water. Bring to a simmer, reduce heat to low, and cover. Cook, stirring often to avoid scorching, until linguine is tender, about 25 minutes. Sprinkle with olives and Parmesan cheese.

Ranch Round Steak

Ranch Round Steak

3 lb. beef round tip steaks, 1/2′ thick, and then cut into serving pieces.
1/4 C. flour
2 tsp. dry mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 C. shortening
1/2 C. water
1 T. Worcestershire sauce

Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve.

Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

1 lb. Skirt Steak, trimmed and cut into four portions 1skirt steak
4 1/2 tsp. Finely chopped fresh rosemary
1 1/2 tsp. Finely crushed black peppercorns
¾ tsp. Salt
2 tsp. Vegetable oil
1/2 C. Balsamic vinegar
8 oz. Arugula, tough stems removed, leaves washed and dried

Cover the steaks with plastic wrap and gently lb. them 1/4 inch thick with the flat side of a meat mallet. Combine the rosemary, pepper, and salt, and press it onto the skirt steaks. Coat a large skillet with the oil and set it over high heat. When the oil is just barely smoking, add the meat, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 min. on each side for medium rare. The steaks should be very rosy pink. Transfer the meat to a cutting board and tent with foil. With tongs or a spoon, pick any blackened bits out of the pan and discard. Lower the heat to medium and add the vinegar–it will bubble furiously, and the fumes will be sharp at first. Raise the heat and bring the vinegar to a boil. Continue boiling, stirring and rubbing with a wooden spoon to dislodge any brown bits stuck to the pan, until the vinegar is reduced to about 3 T., about 5 min. Stir in any juices collected from the meat. Cut the steaks into 1/4-inch-thick slices. Divide the Arugula among four plates and arrange the meat slices on top. Spoon the sauce over the meat and the greens and serve.

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint1 C. mascarpone cheese (or vanilla yogurt, drained)
2 T. honey, plus 2 T. for drizzling
1 T. fresh lemon juice

Combine mascarpone, 2 T. honey and lemon juice in a small bowl and mix until smooth.

4 peaches, halved and pitted (yellow peaches make the salad more colorful)
2 T. vegetable oil
8 wedges seedless Watermelon
1 pint blackberries or blueberries
1/2 C. toasted sliced or slivered almonds
1/4 C. Mint, chiffonade, plus a few sprigs for garnish
Zest of one lemon

Preheat a gas or charcoal grill (or heat a grill pan on your stove). Brush the peach halves on both sides with oil and grill cut-side down until golden brown and caramelized, 3-4 minutes. Turn over and grill 1-2 minutes more. Arrange all the fruit on a large platter, or in a large bowl. Spoon small portions of mascarpone honey dressing evenly around the fruit. Drizzle top of fruit with honey, and sprinkle with toasted almonds and mint chiffonade. Garnish with lemon zest and a few mint sprigs.

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

Hearty-Ratatouille-6Olive Oil Cooking Spray
1 can (12 oz.) tomato puree
3 cloves garlic thinly sliced
1/2 medium yellow onion finely chopped
Kosher salt and freshly ground pepper
2 T. unsalted butter, cut into small cubes
1 large red bell pepper
1 large Chinese Eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish yukon gold potatoes unpeeled
2 T. extra virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat’s cheese
1 T. roughy chopped basil leaves
Crusty Bread for serving

Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center. Mist a sheet pan with cooking spray. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, salt and pepper. Use a rubber spatula to spread evenly. Drop the butter cubes all over. Cut the top off the pepper, pull out the seeds. Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds. Trim the ends of the eggplant, zucchini and squash. Slice each into 1/8-1/4 inch. Slice the potatoes the same size too. Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from one short end to the other. Drizzle the veggies with olive oil. Sprinkle with thyme and some salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins. Remove the pan from the oven and turn the oven to broil. Break the goats cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese about 1 min. Sprinkle the chopped basil and serve warm with crusty bread.

Blueberry Mousse

Blueberry Mousse

Blueberry Mousse

3 eggs

2 pints blueberries

4 T. honey

2 T. kirsch

1/4 tsp. salt

3T. cornstarch

1/2 pint heavy cream

 

Separate eggs, cover containers tightly and allow to come to room temperature. Wash blueberries (reserve some for garnish) and place in a saucepan along with honey, kirsch and salt. Cover and cook 10-15 minutes over low heat. Take out some hot liquid and mix with cornstarch until smooth. Return to blueberry mixture and mix thoroughly. Beat a spoonful of hot blueberries into egg yolks, then return to blueberries and beat for 2 minutes. Cool to room temperature. Beat egg whites until stiff. Fold into blueberries and chill for 1 to 1 1/2 hours. Whip cream until firm. Fold into chilled mixture and refrigerate until set (2 hours). Garnish with reserved blueberries.

Spicy Beef Noodles

Spicy Beef Noodles

1 1/2 lb. thinly sliced beef
1 T. vegetable oil
1 medium red onion, julienne
4 cloves garlic, chopped
1 T. chopped ginger
1 C. sliced shitakie mushrooms
2 carrots julienne
6 baby bokchoy, cut in half or 1 medium head, julienne
1/2 lb. cooked chinese noodles or thin cut paste such as spagattini
6 C. beef or chicken stock
1 T. oyster sauce
2 tsp. chili paste
2 tsp. sesame oil
1 tsp. orange juice concentrate
soy sauce to taste
2 T. toasted sesame seeds for garnish

Slice the beef thinly and set aside. Heat a large wok or stock pot with the oil until smoking hot. Add the onions, garlic, and ginger and suate until you can smell the aroma. Keep the mixture moving by mixing so that it does not burn. Add mushrooms and carrots and cook until carrots are crisp tender about 3 minutes. Add the bok choy and the steak and cook just until the bok choy begins to wilt 2 minutes about. Add noodles and stock and bring up to a boil. Reduce heat to medium and simmer. Add oyster sauce, chili paste, sesame oil, orange juice concentrate and soy sauce. Simmer for about 2-3 minutes to bring out the flavors. Serve in large bowls and top with toasted sesame seeds.

Steak Diane

Steak Diane

steak-diane-horz-a-16001 1/2 pounds top sirloin steak, cut 1/2-inch thick
Lawry’s Seasoned Salt to taste
Lawry’s Seasoned Pepper to taste
2 T. butter
1/2 tsp. dry mustard
1/4 cup chopped green onion
2 T. butter
1 T. Worcestershire sauce
3 T. dry Sherry wine
1/4 tsp. Lawry’s Garlic Powder with Parsley
1 T. chopped parsley

Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt 2 T. butter and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks. To pan juices, add remaining 2 T. butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.

Easy Sheet Pan Chicken

Easy Sheet Pan Chicken

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.

Easy Sheet Pan Crispy Chicken3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
â…” cup plain dried bread crumbs
Olive oil, for drizzling

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard. Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil. Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Chicken and Black Bean Enchilada Stacks

Chicken and Black Bean Enchilada Stacks

Just call this the lazy girl’s way of getting enchiladas in her mouth! The filling is slow cooked and layered between flour tortillas with sharp cheddar cheese and baked where everything melds together into a hot, delicious mess.

Chicken and Black Bean Enchilada Stacks

1 (11 ounce) can Ro-tel tomatoes and green chiles
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon cumin
½ teaspoon dried oregano
4 boneless skinless chicken breasts (about 1 + ½ pounds)
1 (15-ounce) can black beans, drained and rinsed well
1 cup fresh or frozen corn
1 cup instant white or brown rice

5 (10-inch) flour tortillas
2 cups shredded sharp cheddar cheese
sour cream, for serving
Make the filling:

In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
Add the chicken breasts, beans and corn. Cook on high 3 – 4 hours or low 5 – 6 hours.  Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker. Cook the rice according to package directions and stir it into the slow cooker. If there’s a lot of liquid left take the lid off the pot and let it cook off. Assembly: Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas). Place one tortilla in the center of the baking sheet. Spread ¼ of the filling out evenly almost to the edges. Sprinkle with â…“ cup cheese. Top with another tortilla and repeat the process 3 more times. Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes. Remove from oven and let set 5 minutes. Slice it like a pie and serve with a dollop of sour cream.