Bacon & Mielie (corn) Bread

Bacon & Mielie (corn) Bread

8 slices Bacon, Bacon and Meilie BreadDiced
3 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
¼ cups Butter, Melted
1 cup Milk
4 whole Eggs
3 cups Fresh/Frozen Corn
2-½ cups Sharp Cheddar Cheese, Divided Use

Preheat the oven to 350 F and then start by frying up the bacon bits until crispy. Once they are crispy, remove from the pan and set aside on a sheet of paper towel to drain. In a large bowl, sift the dry ingredients (flour, baking powder and salt) together. Whisk the melted butter, milk and eggs together in another bowl. Add the mixture into the dry ingredients and blend well. Add the corn kernels, 2 cups cheese and bacon bits to the mixture and blend well (mixture will be thick). Pour the mixture into a parchment paper-lined loaf pan and top with half a cup of grated cheese. Bake the bread for 60-75 minutes or until a toothpick comes out clean. Then remove it from the oven and allow the bread to cool before slicing. Top with butter and enjoy as a side or for breakfast.

Creamy Watercress Dressing

Creamy Watercress Dressing

4 ounces watercress (1 qt.)
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 clove garlic, peeled
Salt and pepper

Rinse watercress and drain well; pat dry with towels, then coarsely chop. In a blender or food processor, whirl watercress, 1/2 cup mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Pour into a bowl and whisk in remaining mayonnaise until smooth. Add salt and pepper to taste.

Steak Au Poivre

Steak Au Poivre

steak au poivre2 T. peppercorns, plus 1 tsp. for garnish
2-inch thick beef tenderloin steaks
2 T. butter
Salt
4 T. shallots
Cognac
1/4 C. cream

Preheat oven to 375 degrees. Using the bottom of small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 tsp. crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce.

Grapefruit Margarita

Grapefruit Margarita

Grapefruit Margaritra3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar

In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.

Stir-Fried Orange Beef

Stir-Fried Orange Beef

1 lb. lean Sirloin Steak, cut into thin strips
Juice of an Orange
Zest of an Orange, grated
1 T. Soy Sauce
1 tsp. Cornstarch
1-inch piece of fresh Ginger Root, peeled and finely chopped
2 tsp. Sesame Oil
1 large Carrot, julienne
2 Scallions or Green Onions, thinly sliced
3 to 4 cups cooked Rice Noodles or boiled White Rice to serve

Place the beef strips in a small bowl with the grated orange rind (zest) and orange juice. (You’ll get the most juice out of your orange if you roll it a few times on the counter, before squeezing.) Cover and marinate for at least a half-hour, stirring from time to time. White Rice that will be served as a base for your stir-fried orange beef. Drain the marinade from the meat and reserve. Mix the meat with the soy sauce, cornstarch, and ginger. Heat the sesame oil in a wok or heavy skillet over medium-high heat. When the oil is hot, add the beef strips and stir-fry for about a minute, or until they are lightly colored. Add the julienne carrot and stir-fry for another 3 minutes. Stir the sliced scallions into the mixture in the wok and cover with the reserved orange marinade. Cook over medium heat until the sauce is boiling and begins to get thick and glossy. Serve the stir-fried beef immediately over a bed of rice noodles or cooked white rice on a serving platter. Offer soy sauce on the side for additional seasoning.

Stuffed Cabbage

Stuffed Cabbage

2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice

Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

Crispy Chicken Strips and Biscuits3 boneless, skinless chicken breasts, about 1 ½ lb total
3 T. Worcestershire Sauce
1 tsp. Salt
½ tsp. Garlic Powder
½ C. Flour
½ tsp. Baking Soda
3 C. Panko
Olive Oil Cooking Spray
1 T. chopped Fresh Thyme
1/8 tsp. Cayenne
3 large Egg Whites
Dipping Sauce, if desired, for serving

2 C. Flour
1 T. Baking Powder
¼ tsp. Baking Soda
2 tsp. Sugar
1 tsp. Salt
6 T. Cold Butter, Cut into Cubes
¾ C. Cold Buttermilk
1 lg Egg White, beaten
2 T. fresh snipped Chives
½ tsp. Pepper

Preheat oven to 450 with rack in center position. Trim the chicken of fat and then slice them on a diagonal into 1” thick strips. Place chicken in large zip top bag with Worcestershire, ½ tsp. salt, and garlic powder. Seal, shake to coat, and allow to marinate in the refrigerator for 30 minutes. Meanwhile, whisk together remaining ½ tsp. salt with flour and baking soda in a small bowl and set aside. Toast breadcrumbs by spreading in an even layer on a sheet pan and mist with cooking spray. Bake, stirring occasionally, until golden brown, about 5-8 minutes. Remove and set aside to cool. Leave oven on. Line second sheet pan with parchment paper and prepare biscuits. Whisk together flour, baking powder and soda, sugar, and salt in a bowl. Add butter and use your hands or pastry cutter to work it in until the flour mixture looks like pebbly sand. Work quickly to avoid the butter getting too warm. Pour buttermilk over flour mixture and use a fork to bring everything together into a shaggy dough. Knead dough in the bowl once or twice (avoid overmixing) to pick up the sandy pieces at the bottom of the bowl. Turn out the dough onto a lightly floured work surface and use your hands to pat it into a ¾” slab. Using a 2 ½ inch biscuit cutter, cut out as many biscuits as you can, gently repatting the dough together when necessary; you should get 6 to 8 biscuits. Place biscuits on prepared pan, dab the tops with egg white, and sprinkle with chives and pepper. Bake the biscuits until risen and golden brown, about 18 minutes. Remove from oven and set aside to cool. Leave oven on. While the biscuits bake and cool, prepare your chicken coating assembly line. Transfer panko to a bowl, add thyme and cayenne, and stir to combine. Set a wire rack on the now empy sheet pan and place it to one side; place bowl of panko next to it. Whisk the egg whites until frothy in a second bowl; place this next to panko. Place the reserved flour mixture next to the eggs. Remove chicken strips from marinade (discard marinade) and pat dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place breaded chicken strips on the wire rack, spacing them closely together to fit. Mist lightly with cooking spray. Bake the chicken strips until deeply browned and cooked through, 10-14 minutes. Serve chicken strips warm, along side biscuits and dipping sauce.

Swedish Meatballs

Swedish Meatballs

1 Beaten Eggswedish meatballs
2 1/4 C. Milk
¾ C. Soft Bread Crumbs
1/2 C. Finely Chopped Onion
1/4 C. Snipped Parsley
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1/2 lb. Ground Beef
1/2 lb. Ground Pork or Lamb
1 T. Butter
2 T. Flour
2 tsp. Beef Bullion
1/8 tsp. Pepper
2-3 C. Cooked Noodles

parsley to garnish, if desired

I bowl, combine egg, 1/4 C. milk, bread crumbs, onion, parsley, and 1/4 tsp. pepper, and nutmeg. Add meat, mix well. Shape into 30 meatballs. Cook half at a time in a skillet with melted butter – about 10 minutes, or until no pink remains. Continue turning to brown evenly throughout cooking time. Remove from pan, reserve 2 T. drippings. Drain meatballs on paper towels. Stir flour, bullion, pepper into reserved rippings. Add remaining milk. Cook and stir until thickened. Add meatballs back to skillet. Heat through. Serve with noodles.

Sheet Pan Supper: Bacon & Egg Crescent Squares

Sheet Pan Supper: Bacon & Egg Crescent Squares

1 tube Pillsburyâ„¢ refrigerated crescent rolls 2012-05-02-bacon-eggs-crescent-squares-586x322
4 eggs
6 slices bacon
2 tablespoons Parmesan cheese
Salt and pepper
1 tablespoon fresh chopped basil, parsley, or Italian parsley

Preheat oven to 400°F. 2 Open and unroll the Pillsbury™ Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.

Taco Bake

Taco Bake

1 lb. ground beef
1 onion, chopped
¾ C. water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 C. mild shredded cheese

In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8

Chilaquiles

Chilaquiles

These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.

2 tablespoons bacon fat Chilaqueles
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ‘‘seen better days,’’ quartered
3 cloves garlic, smashed and chopped
½ medium red onion, chopped small
½ red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 ½ cups large chopped fresh or canned tomatoes (no juice if from can)
½ tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in. Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate. Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent. Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes. When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew. Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly. Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny. Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Broiled Chicken Thighs with Oranges, Fennel and Green Olives

Broiled Chicken Thighs with Oranges, Fennel and Green Olives

Broiled Chicken Thighs with Oranges, Fennel and Green Olives1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
â…” cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs

Heat the broiler. Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top. Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down. Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

Three Pepper Beef Kabobs

Three Pepper Beef Kabobs

beef kabobs1 pound boneless beef top sirloin steak, cut 1 inch thick
2 T. vegetable oil
1 T. fresh lemon juice
1 T. water
2 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. dried oregano leaves
1/4 tsp. Pepper
1 green bell pepper, or red or yellow pepper, cut into 1-inch pieces
8 large mushrooms

Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired. Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes.

Bacon Egg & Toast Cups

Bacon Egg & Toast Cups

Bacon, Egg & Toast Cups3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup , overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Weeknight Chili

Weeknight Chili

beef-and-bean-chili-9331 lb. Lean Ground Beef or ground turkey
1 can (15 ounces) Red Kidney Beans, undrained
1 can (8 ounces) Tomato Sauce
1 T. White vinegar
2 T. Chili Powder
2 T. Minced Onion
1 tsp. Sugar (optional)
1/4 tsp. Garlic Salt
Sliced scallions and dairy sour cream to serve, if desired
Shredded Cheddar Cheese to garnish

Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat. Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally. Serve topped with sliced scallions and dairy sour cream. Garnish with shredded Cheddar cheese.

10 Minute Beef Stir Fry

10 Minute Beef Stir Fry

1 lb. beef flank
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 tsp. hot chili oil
2 cloves garlic; crushed
8 ounces frozen broccoli
8 ounces frozen carrot slices
¾ C. water
1/4 C. creamy peanut butter

Cut beef crosswise (against the grain) (partially freeze meat to get very thin slices); sprinkle with the salt and pepper. In a nonstick skillet over medium-high heat, heat 2 tsp. oil; add beef; cook and stir 2 to 3 minutes until browned. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 tsp. oil; add garlic; cook and stir 30 to 60 seconds. Add frozen vegetables, 1/4 C. water, and remaining 1/4 tsp. each salt and pepper; cook, covered, 3 minutes until tender. Meanwhile, in small bowl stir peanut butter and remaining 1/2 C. water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce. Use 3 tsp. vegetable oil for hot chili oil for a milder taste.

Crispy Salmon Strips

Crispy Salmon Strips

Olive oil-flavored cooking spray Crispy Salmon Strips
2 tablespoons reduced-fat mayonnaise
2 tablespoons low-fat (2%) milk
1/2 cup fine dried bread crumbs
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon lemon pepper
1 1/2 pounds boned, skinned salmon fillet, rinsed, patted dry, and cut into 2- to 3-inch pieces

Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper. Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray. Bake on the top rack of a 475° oven until surface is browned and salmon is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.

Sheet Pan Supper: Roasted Arctic Char & Asparagus With Pistachio Gremolata

Sheet Pan Supper: Roasted Arctic Char & Asparagus With Pistachio Gremolata

This dish is as tasty as it is beautiful. Pink-fleshed Arctic char is closely related to both salmon and lake trout, with a flavor somewhere between the two. If you can’t find any Arctic char, substitute either trout or salmon. Gremolata sounds impressive, but it is just a simple Italian condiment of chopped parsley, garlic and lemon zest. Our version has some chopped pistachios, too, for an extra salty, crunchy bite. It brings a little zing to a straightforward meal of roasted fish and bright asparagus with sweet red onion and concentrated pops of cherry tomato.

from "Sheet Pan Suppers" photo by Jim Franco

1 bunch asparagus (roughly 1 pound total)
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
1/2 medium red onion, sliced into 1/4-inch-thick half-moons
1/2 lemon, sliced into 1/4-inch-thick rounds
1/2 cup cherry or grape tomatoes
Grated zest of 1 lemon
1 clove garlic, minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
1/2 cup roasted, salted, and shelled pistachios, roughly chopped

Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer. Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish. Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl — this is your gremolata. Sprinkle the gremolata over the char and asparagus before serving warm.

Rellenos de Camarones (Shrimp Stuffed Poblano Peppers with Green Chile Cream Sauce)

Rellenos de Camarones (Shrimp Stuffed Poblano Peppers with Green Chile Cream Sauce)

Green Chile Cream Sauce

3 Poblano Chiles, dry roasted, stemmed, seeded, and peeled
¼ White Onion, dry roasted
1 clove Garlic, dry roasted
¾ C. Mexican Crema
¾ C. Half & Half
1 tsp. dried Mexican Oregano
½ tsp. Salt

Shrimp

2 T. Olive Oil
2 cloves Garlic, minced
1 Chipotle Chile en Adobo
¼ tsp. dried Mexican Oregano
1 lb. Shrimp, peeled, cleaned, tails removed
2 T. Butter
½ tsp. Salt

4 Poblano Chiles, dry roasted, stemmed, seeded and peeled
½ C. shredded Monterey Jack Cheese
½ C. chopped Cilantro

When ready to make sauce, place all ingredients for green chile cream sauce in blender or food processor and puree for 2 minutes or until very smooth. Heat in a medium saucepan over medium heat until it is warmed through. Do not bring to a boil or simmer.

In blender or food processor, puree oil, garlic, chipotle and oregano until smooth. Place in large bowl; add shrimp, toss to combine and marinate for 20-30 minutes in the refrigerator. Heat butter in large sauté pan until shimmering. Add marinated shrimp, being careful as it will splatter. Cook 3-4 minutes, until shrimp are just beginning to form their C shape. (They do not need to be cooked through, as they will finish in the oven.) Preheat oven to 350. Add ½ C. shrimp inside each chile, top with a spoonful of cheese and gently squeeze chile closed around the filling. Place on baking dish, seam side up, and repeat with remaining chiles. Place in oven and heat 6-8 minutes, until heated through, shrimp is finished cooking and cheese is melted. Serve with warm chile green cream sauce and sprinkled with cilantro.

Green Ravioli with Garlic Filling

Green Ravioli with Garlic Filling

12 oz. Jack Cheese
3 cloves fresh Garlic
12oz. grated parmesan Cheese
12oz. dry Breadcrumbs
Pepper
1 C. Dry White Wine
3 Eggs

10oz. pkg. Frozen Chopped Spinach
2 C. unbleached white Flour
1 T. Salt
1 T. Olive Oil
2 Eggs
Water, as needed

Filling: Process Jack cheese through food processor with grating blade. Remove cheese to bowl.
With steel blade, process garlic. Add remaining dry ingredients and return Jack cheese to food processor container. Pulse until well mixed. Add wine to moisten, and then add eggs and pulse until mixed.

Ravioli: Cook spinach according to package directions. Drain. When cool, press water out of spinach. Chop with steel blade until finely chopped. Add flour and salt and mix. Add oil and mix. Add eggs and mix. Add water until a ball of dough is formed. Place on floured board. Knead until smooth and velvety. Place mixture in plastic bag for 1 hour. At this point, if you have a pasta machine, proceed to make dough. If not, roll only as much dough as you can handle at one time out on floured board until thin. On half the dough spread some of the filling and cover with other half of dough. With ravioli rolling pin or 1/8-inch board form ravioli, pressing rows of squares. Cut rows with pastry cutter or knife. In large pot of boiling water, cook ravioli until just al dente. Drain and serve with sauce of your choice.

Biscuits & Bacon with Honey Butter

Biscuits & Bacon with Honey Butter

Bacon and Biscuits Sheet Pan8 to 10 slices thick-cut bacon
2 cups all-purpose flour, plus extra for shaping
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons (3/4 stick) cold butter, cut in small cubes
3/4 cup cold buttermilk.
About 1 tablespoon honey
2 tablespoons softened butter

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the strips of bacon side by side on the sheet pan. Don’t overlap them, but don’t worry about leaving a lot of space either. Bake the bacon until it starts to crisp, about 10 minutes. While the bacon takes its first turn in the oven, make the biscuit dough: whisk together the flour, baking powder, baking soda, sugar, and salt in a medium-size bowl. Add the butter and use your fingertips or a pastry cutter to work it into the flour. Work quickly to avoid letting the butter get warm, and don’t worry about getting the butter equally sized. Pour the buttermilk over the flour mixture and use a fork to bring everything together in a shaggy dough. Knead once or twice to pick up any stray pieces. Lightly flour a work surface. Dump out the dough onto the surface and pat it into a 3/4-inch slab. Cut biscuits with a 2 1/2 inch round cutter, or use a knife to cut into squares of about the same size. Once the bacon has baked for 15 minutes, remove the pan from the oven. Shift the bacon around to make room for the biscuits, then quickly put them on the same tray and use a pastry brush to pick up some of the bacon grease on the pan and brush the tops of the biscuits. Immediately return the pan to the oven. Bake, rotating the pan halfway through, until the bacon is charred at the edges and the biscuits are golden (watch carefully and remove any bacon slices that seem to be burning), about 20 minutes. While they cook, combine the honey and butter to taste in a little bowl. Eat together, maybe sandwiched, maybe spread with honey butter or drizzled with honey.

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Sheet Pan Supper: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes

Sheet Pan Supper: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes

apple-gouda-stuffed-chicken-sheet-pan-dinner-600-9-of-11-600x750

2 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
1.5 ounces gouda cheese, thinly sliced
1/2 large apple, thinly sliced (I used Honeycrisp – any firm apple will work)
1 teaspoon olive oil for chicken
1 teaspoon fresh thyme, more as desired for garnish
1/2 teaspoon salt
1/2 fresh ground pepper
For Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt

Preheat the oven to 425 degrees Fahrenheit. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts. Bake for 20 minutes and then stir sweet potatoes. Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.

Alice Springs Chicken

Alice Springs Chicken

Alice SPrings Chicken4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 T. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease. Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Halibut with Watercress Pesto

Halibut with Watercress Pesto

halibut with walnut pesto4 ounces watercress (1 qt.)
3 tablespoons olive oil
1 1/2 tablespoons pine nuts
1 teaspoon grated lemon peel
1 clove garlic, peeled
Salt and pepper
1 1/2 pounds boned, skinned halibut fillet
1 cup cherry tomatoes
Lemon wedges

Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have 1 1/2 to 2 cups sprigs. Coarsely chop remaining watercress and stems; you should have 1/3 to 1/2 cup. In a blender or food processor, whirl chopped watercress, olive oil, pine nuts, lemon peel, and garlic until finely ground. Add salt and pepper to taste. Rinse fish and pat dry. Cut into four equal pieces. Set slightly apart in an oiled 10- by 15-inch baking pan. Reserve 2 tablespoons pesto; spread remaining equally over fish. Bake in a 425° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 12 minutes. Meanwhile, rinse and stem tomatoes; cut each in half. In a bowl, mix watercress sprigs, tomatoes, and reserved pesto. Spoon equally onto four dinner plates. With a wide spatula, transfer fish to plates. Add salt and pepper to taste. Garnish with lemon wedges to squeeze over fish.

Hot Brie Pasta

Hot Brie Pasta

½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan

Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.

Garlic Clove Bread

Garlic Clove Bread

This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.

garlic clove monkey bread

2 loaves frozen white bread dough, thawed
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced

Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.

Screaming Shrimp N Dirty Grits

Screaming Shrimp N Dirty Grits

Screaming Shrimp N Dirty Grits1 C. Instant Grits
3 C. water
½ C. buttermilk
½ stick butter
½ C. grated cheddar cheese
6 slices bacon, diced
Salt and freshly ground pepper, to taste

In a large sauté pan, cook the diced bacon until slightly crispy. Transfer bacon with its grease into small bowl. In a medium saucepan, bring water to a boil, and add grits. Reduce heat to medium-high and whisk until the grits thicken, about 5 minutes. Add the bacon with its grease, and the remaining ingredients, and continue to whisk, intermittently, while you prepare the Screaming Shrimp, and until the grits are glorious and DIRTY GOOD!”

1 pound shrimp (16/20) count) peeled, cleaned and butterflied
½ stick butter
2 T. canola oil
1 T. Cajun seasoning
¼ C. chopped garlic
4-6 Roma tomatoes, seeded and coarsely chopped
¼ C. fresh basil chiffonade
¼ C. lemon juice
Salt and freshly ground pepper, to taste

In the same pan used to cook the bacon, and over high heat, add oil and butter. Add the shrimp and cook for about 2 minutes, until the shrimp start to turn pink and curl slightly. Add the Cajun seasoning and garlic and continue cooking for about 30 seconds. Add the tomatoes and basil, and the lemon juice, and sauté for another 30 seconds. Turn off the heat. Spoon the grits into serving bowls and apportion the Screaming Shrimp over the top of the grits.

Sheet Pan Suppers: Shrimp & Polenta

Sheet Pan Suppers: Shrimp & Polenta

shrimppol8-10 very thin slices round unsmoked pancetta
1 tube (18 ounces) precooked polenta, sliced into ½” thick rounds (about 16 slices)
½ pint cherry tomatoes, halved
1.5 T plus 1 tsp extra virgin olive oil
kosher salt and freshly ground black pepper
1 T freshly squeezed lemon juice
1 or 2 cloves garlic, minced
½ tsp oregano
½ tsp Worcestershire sauce
1 tsp chopped fresh chives
1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted dry

Preheat oven to 400F with rack in center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Arrange pancetta rounds on prepared pan and bake until crisp, 5-7 mins. Remove to the lined plate to cool and drain; set aside. (Keep parchment on the pan.) Place polenta rounds on the used sheet pan on top of the pancetta drippings. In a large bowl, toss together the cherry tomatoes with 1 tsp olive oil, ¼ tsp salt and ¼ tsp pepper. Scatter tomatoes around and over polenta. Bake tomatoes and polenta for about 10 mins.
Meanwhile, whisk together remaining 1.5 T olive oil, lemon juice, garlic, oregano, Worcestershire, ¼ tsp salt, ¼ tsp pepper and chives in a large bowl. Add shrimp and toss to coat. After polenta and tomatoes have baked for 10 mins, arrange shrimp over the top in a single layer and return pan to the oven. Roast until shrimp are pink and just cooked through, about 8-10 mins. Serve shrimp, tomatoes and polenta warm with pancetta crisps on top.

The recipe above is taken directly from Sheet Pan Suppers. I modified the version pictured here in the following ways:

Subbing pancetta for halloumi cheese:
Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it’ll still have a bit of that halloumi ‘squeak’ in the middle). Set aside to enjoy with the finished dish.

Seasoning the polenta:
Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

tart1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for rolling out the dough
½ cup ricotta cheese
1 roll (4 ounces) herbed goat cheese, at room temperature, crumbled
4 or 5 medium-size zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

Preheat the oven to 375°F with a rack in the center position. Line a sheet pan with parchment paper. Carefully unfold the puff pastry sheet on a lightly floured work surface. Use a flour-dusted rolling pin to gently roll the puff pastry into a large rectangle roughly 12 by 16 inches; it should be just smaller than your sheet pan. Carefully transfer the puff pastry to the prepared pan. Use a sharp knife to score a ¾-inch-wide border around the puff pastry; do not cut all the way through. Use a fork to prick holes inside the border of the rectangle, poking the dough every inch or so. Place the sheet pan in the fridge or freezer to harden the pastry dough, about 20 minutes. Meanwhile, stir-mash together the ricotta and goat cheese in a small bowl until fully combined. Set aside. Trim the ends off the zucchini and, using a vegetable peeler, cut them lengthwise into long, thin strips. (Alternatively, you could use a sharp chef’s knife to cut them into ¼-inch rounds.) Place the zucchini in a large bowl and sprinkle with a pinch each of salt and pepper. Toss to distribute the seasoning. When the dough is good and chilly, place the pan back on your work surface. Spread the chese mixture evenly over the pastry, leaving the border bare. Arrange or pile the zucchini atop the cheese either haphazardly or in your favorite pattern, until the cheese is completely covered. Drizzle the olive oil over the zucchini. Bake the tart until the crust is puffed and deeply browned and the zucchini has softened and browned at the edges, 45 to 50 minutes. Allow the tart to cool slightly before cutting into squares. Serve warm or at room temperature.

Notes: To thaw puff pastry, remove it from the package, keeping it wrapped in plastic, and leave it in the refrigerator overnight or on your work surface for about 30 minutes. Pastry sheets come folded up like a letter – don’t try to unfold them when they’re frozen or they’ll tear! After the pastry has thawed, you’ll be able to easily unfold it. Wrapped well in plastic, thawed pastry will keep for about 2 days in the fridge.

Sheet Pan Suppers: Shellfish and Sausage Bake

Sheet Pan Suppers: Shellfish and Sausage Bake

8 ounces spicy smoked sausage (such as andouille or fresh chorizo), cut chorinto 2-inch pieces
1 pound small Yukon gold or new potatoes
2 pounds mussels, scrubbed
½ pound jumbo shrimp (raw), peeled and deveined
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 teaspoon seafood seasoning (such as Old Bay), plus more for serving
2 pounds littleneck clams, scrubbed
2 tablespoons chopped fresh flat-leaf parsley, for serving

Preheat oven to 450° F with the racks in the upper and lower thirds. Roast the sausage and potatoes on a large rimmed baking sheet on the bottom rack until the sausage is cooked through and the potatoes are nearly tender, 20 to 25 minutes. Add the mussels, shrimp, butter, and 1 teaspoon of the seafood seasoning to the baking sheet and toss to combine. Roast until all the mussels have opened and the shrimp are opaque, 12 to 15 minutes more. Meanwhile, roast the clams on a separate large rimmed baking sheet on the top rack until opened, 10 to 15 minutes. (Discard any mussels or clams that do not open after 15 minutes.) Toss the clams with the sausage, potatoes, mussels, and shrimp and sprinkle with the parsley. Serve with extra seafood seasoning on the side.

Sheet Pan Suppers: Panko-Crusted Pork Chops with Roasted Broccoli Rabe

Sheet Pan Suppers: Panko-Crusted Pork Chops with Roasted Broccoli Rabe

breaded1 ½ cups panko bread crumbs
1/3 cup Dijon mustard
1 ½ teaspoons sweet paprika
½ teaspoon cayenne pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
kosher salt and black pepper
1 bunch broccoli rabe (or 2 bunches broccolini), thick stems trimmed
2 tablespoons olive oil
1 15.5-ounce can cannellini beans, rinsed9
lemon wedges, for serving

Heat oven to 450° F with the racks in the upper and lower thirds. Place the bread crumbs on a rimmed plate or baking dish. Combine the mustard, paprika, and cayenne in a medium bowl. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard coating, dividing evenly, then coat with the bread crumbs, pressing gently to help them adhere. Roast the pork on a large rimmed baking sheet on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 15 to 20 minutes. Meanwhile, toss the broccoli rabe, oil, and ¼ teaspoon each salt and black pepper on a separate rimmed baking sheet. Roast on the bottom rack, tossing occasionally, until crisp-tender, 4 to 5 minutes. Toss with the cannellini beans. Serve the pork over the broccoli rabe and beans with the lemon wedges, for squeezing.

Sheet Pan Suppers: Roast Chicken and Artichokes With Cilantro-Caper Sauce

Sheet Pan Suppers: Roast Chicken and Artichokes With Cilantro-Caper Sauce

cilan8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
2 cups marinated artichoke hearts, drained (about 12 ounces)
5 tablespoons olive oil
kosher salt and black pepper
1 small shallot, chopped
1 cup chopped fresh cilantro leaves
2 tablespoons capers, drained
2 tablespoons red wine vinegar
watercress and crusty bread, for serving

Heat oven to 450° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165° F, 30 to 35 minutes. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl. Serve the chicken with the watercress and bread, topped with the dressing.

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

1;4 C. Panko Breadcrumbs
½ C. Unsweetened Shredded Coconut
Olive Oil Cooking Spray
Grated Zest of one Orange
¼ C. Freshly Squeezed Orange Juice
1 tsp. Curry Powder
Pinch Crushed Red Pepper Flakes
½ tsp. Garlic Powder
1 T. Rice Vinegar
1 T. Honey
2 lg. Egg Whites
2 T. Flour
½ tsp. Pepper
1 lb. 21/25 Shrimp, peeled, deveined, tails on

Preheat oven to 425 with rack in the center position. Line a sheet pan with parchment or foil. Spread breadcrumbs and coconut evenly on the prepared pan; its fine if they mix; mist lightly with cooking spray and toast in the oven, stirring occasionally, until lightly golden brown, about 5 minutes. Remove pan from oven and allow to cool. Transfer to a bowl and set it aside. To make dipping sauce, whisk together zest, juice, curry powder, red pepper flakes, garlic powder, vinegar and honey in a small bowl. Pour sauce into an oven proof ramekin and place on the prepared pan. Whisk egg whites until frothy. Add flour, salt and pepper to the breadcrumb mixture and whisk gently until evenly combined. Pat shrimp dry. Dip in egg white, then in breadcrumbs, pressing to coast all over. Place on sheet pan. Repeat with remaining shrimp, arranging them around the sauce. Mist shrimp generously with cooking spray. Bake until coating on shrimp is deeply golden and shrimp are cooked through (they will feel firm when pressed), about 10 minutes. Serve hot with the sauce on the side.

Nana’s Spicy Cheese “Biscuits”

Nana’s Spicy Cheese “Biscuits”

These biscuits are more like flaky, tender crackers. They’re thin and buttery, sharp with cheese and spicy from a generous helping of Tabasco. They go particularly well with carrot potato or Moroccan-spiced tomato soup. Nana’s original recipe calls for two pounds of butter, twelve cups of cheese, 10 teaspoons of Tabasco and six cups of flour — she was always ready to feed multiple armies, it seems. I’ve quartered her original recipe to make everything slightly more manageable, but feel free to follow her lead and double or quadruple the amounts. If you’re, like, really hungry for cheese biscuits.

nana

2 sticks unsalted butter, softened to room temperature
3 cups shredded sharp cheese (I used half sharp cheddar and half Parmesan)
2 1/2 teaspoons Tabasco
1 1/2 cups sifted all-purpose flour

Heat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper. In the bowl of a food processor fitted with a steel blade, blitz the butter and the cheese together, until well mixed and creamy. Add Tabasco and pulse to combine. Add the flour and pulse until well blended. Turn the dough out onto a floured surface and, with floured hands, divide it into logs, roughly 1 inch in diameter and 1 to 1 1/2 feet long (you should get 2-4 logs of dough). Wrap the logs tightly in plastic wrap, and chill in the refrigerator, about 1 hour (or in the freezer for 30 mins). (Note: unbaked dough logs can be stored, tightly wrapped, in the freezer for up to 3 months before slicing and baking.) Once the dough has firmed, Slice the logs in 1/2-inch increments with a sharp knife, to make 1/2-inch thick rounds of dough. Place the biscuits on prepared baking sheets, and bake for 30-45 minutes, until lightly browned and bubbling at the edges. Cool biscuits on baking sheets, then store in tightly sealed containers. Baked biscuits freeze well – thaw uncovered at room temperature. Makes roughly 60 cheese biscuits.

Roasted Radishes with Chive Butter

Roasted Radishes with Chive Butter

A roasted radish is one I want to eat. Roasting softens the raw bitterness of these little roots and brings out their depth and sweetness. And radishes with salty butter? A pair as famous as peanut butter and jelly! At least, it is for dapper French children. A few thin slices of baguette would be a nice accompaniment to this simple, elegant, and totally chic appetizer.

2 bunches radishes (about 1½ pounds total), stems trimmed to 1 inch, cutRoasted-Radishes-3 in half lengthwise
1½ tablespoons extra virgin olive oil
½ teaspoon kosher salt
4 tablespoons (½ stick) salted butter
2 tablespoons chopped fresh chives

Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the radishes in a large bowl and toss together with the olive oil and salt. Arrange them in a single layer on the prepared pan. Place the butter and chives in a 4-ounce ramekin, and place the ramekin on the pan, too. Roast until the radishes are spotted brown and tender and the butter is quite bubbly, 15 to 18 minutes. Serve the radishes warm, dipped in the melted chive butter