A la Graham Printable Recipe

2012-01-23T13:16:00.001-06:00

RASPBERRY AND WHITE CHOCOLATE WHOLE WHEAT SCONES
Makes 12 servings

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup old fashioned rolled oats
1 tablespoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/4 cup unsalted butter, in pieces
1 large egg, beaten
1 cup skim milk
4 ounces of white chocolate, chopped
1 cup raspberries ( fresh or thawed if frozen)

Preheat oven to 400F.

In a food processor, add the flours, oats, baking powder,sugar and salt and pulse a few times. Add the butter, pulse a few times. Add egg, pulse a few times more and then add the milk, pulse until a dough has just formed.

Fold in the chocolate and berries.
If you don't have a food processor mix dry ingredients in bowl. Cut butter pieces into dry mixture with pastry blender or fork. Mix in beaten egg and milk until just blended and then fold in chocolate and berries.

Now at this point I made a mistake and I dropped the dough on a floured surface so I could cut the dough into triangles...it don't recommend this process; the dough is really sticky.
The best bet is to use a large cookie scoop and drop the dough a few inches apart on a parchment lined baking sheet.

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2012-01-16T17:15:00.001-06:00

Snickerdoodles
Adapted loosely from Magnolia Bakery Cookbook
Makes 36

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons sugar
2 tablespoons cinnamon

Preheat oven to 350F.

In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours (I skipped this step the dough is sticky but I was still able to scoop it without having to refrigerate it).

Drop by rounded spoonfuls (I used a medium Pampered Chef scoop...I think it is about 2 tablespoons) into the cinnamon sugar mixture and cover completely.
Place on parchment lined baking sheet, leaving several inches between for expansion.(The most I can fit on on a baking sheet is six as they spread quite a bit. Bake for 12-14 minutes or until tops are cracked (on my oven it was 12 minutes exactly).
Remove to a wire rack to cool completely.

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2012-01-10T18:46:00.002-06:00

No Sugar, Flour, Butter or Eggs: Oat Drop Cookies
Adapted from Banana Pecan Granola Bars
Makes 24 cookies

1 1/2 cups rolled oats
1 cup coconut flakes
1 cup dried cherries, chopped
1/2 cup pecans, chopped
1 cup chocolate chips (optional, I had to!)
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Note: I would recommend chopping everything so it is about the same size and binds together nicely. Use whatever ingredients you have on hand: try sunflower seeds, dried figs, raisins, almonds, mixed nuts, etc.

Preheat oven to 350. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, coconut flakes, cherries, pecans and chocolate chips. Stir in allspice and cinnamon and mix evenly.

In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until combined.

Now take a cookie scoop and press the batter into the scoop and drop on cookie sheet. It should stay together. You can press it into a round cookie cutter if you prefer or even make bars and spread it evenly across the pan. I used a cookie scoop. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

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2012-01-06T11:42:00.001-06:00

Jam Thumbprint Cookies
Adapted from Ina Garten, Barefoot Contessa Family Style
Makes 32 cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger (I use the back side of my measuring spoon). Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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2012-01-05T18:28:00.002-06:00

Ham and Potato Hash

3 tablespoons butter
1 small onion, finely chopped
7 small red new potatoes, cleaned
1 cup finely diced cooked ham
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme

Pierce the potatoes with a fork and microwave for 1 minute. Carefully set potatoes on cutting board and dice to 1/2-inch thick pieces. Set aside.

Melt butter in a large cast-iron skillet over medium low to medium heat. Add onion, cook until softened, about 5 minutes.

Add diced potatoes and ham. Season with salt, pepper and thyme. Cook for 5 minutes undisturbed then flip for another 5 minutes or until well browned.

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2012-01-02T14:11:00.001-06:00

Potato, Onion and Parmesan Gratin
Adapted Loosely from Williams-Sonoma New Flavors for Vegetables Cookbook: Mushroom and Potato Gratin recipe
Serves 4-6

1 Tbs. unsalted butter, plus more for greasing
1 cup heavy cream
2 garlic cloves, minced
3 fresh thyme sprigs, plus 1 1/2 tsp. minced
Sea salt and freshly ground pepper, to taste
2 lb. Yukon Gold potatoes
1 Tbs. extra-virgin olive oil
1 large yellow onion, chopped
4 Tbs. grated Parmigiano-Reggiano cheese

Preheat an oven to 375°F. Butter an 8-inch square baking dish.

In a saucepan, combine the cream, garlic, thyme sprigs, and a pinch each of salt and pepper. Bring to a low boil over medium heat, then remove from the heat and set aside.

Peel the potatoes (optional) and using a mandoline or a very sharp knife, cut them into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture, cover and let stand while you cook the onion.

In a fry pan over medium heat, warm the olive oil and melt the 1 Tbs. butter. Add the onion and a pinch of salt, and sauté until translucent and slightly brown on edges. Add the minced thyme with a pinch of pepper and cook for 1 minute.

Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper and 1 Tbs. of the cheese. Spread half of the onions over the potatoes and sprinkle with 1 Tbs. of the cheese. Repeat these layers, using half of the remaining potatoes and all of the remaining onions, and sprinkling with salt, pepper and 1 Tbs. cheese between the layers of vegetables. Top with the remaining potatoes and sprinkle with salt and pepper. Using a large, flat spatula, gently press on the vegetables to compact them. Pour the cream mixture through a strainer or simply remove the thyme sprigs and add the cream mixture into the dish and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the mixture is golden brown and bubbly, about 20 minutes more.

Let the gratin rest for about 10 minutes, then use a sharp-bladed spatula to cut it into squares and serve immediately. Serves 4 to 6.

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2011-12-22T18:55:00.006-06:00

CAESAR SALAD DEVILED EGGS
Adapted from Good Food To Share, via smittenkitchen
12 halves

6 large eggs
12 small romaine lettuce leaves
1/4 cups panko bread crumbs (I prefer day old Italian bread crumbs, use food processor)
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese or more to taste
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
1/2 teaspoon lemon juice
1 anchovy fillet, minced
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
~or~
substitute last 7 ingredients with 4 tablespoons of your favorite Caesars dressing *see NOTE

*NOTE:
When short on time and ingredients I have simply substituted 4 tablespoons of my favorite Caesar dressing in place of the mayo, mustard, Worcestershire, lemon, anchovy, garlic and zest. I then mixed the dressing with the yolks then filled the egg whites, topped with salt, pepper, toasted bread crumbs, parsley and Parmesan.

I wrote the recipe using both methods...

Hard boil the eggs...place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs covered for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly. Fresh eggs will be harder to peel so use eggs that are a few days old.

If you are using fresh bread, tear into pieces, put into food processor and grind until the bread is in small crumbs.

Arrange 12 small lettuce leaves on a serving platter.

Carefully peel the eggs and cut in half lengthwise.

Remove the yolks with a spoon and place them in a small bowl. Arrange the whites on leaves.

Mash (I prefer to mix in food processor) the yolks with 4 tablespoons of your favorite Caesar dressing
~or~
with the mayo, Dijon, Worcestershire, lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper.

Taste filling and season if needed. Set the filling aside.

In a small skillet, heat the olive oil over medium heat. Toast the bread crumbs until golden if you are using fresh bread. Then set aside.
~or~
Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside.

When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center or pipe it with a star tip.

Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and Parmesan and serve.

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2011-10-26T10:13:00.004-05:00

Slow Cooker Fresh Marinara Sauce
Makes approximately 6-8 pints

2 large onions, chopped
2 large carrots, peeled and shredded
1 poblano pepper, chopped
6 cloves garlic, minced
1/2 cup olive oil
16 cups plum tomatoes, seeded, skinned and chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 tablespoons dried oregano
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper

Prepare you tomatoes: wash and slit the bottoms of the tomatoes in the shape of an "x".

Boil a pot of water and set a bowl of ice water next to the pot. Put groups of tomatoes in the boiling water for about 30-60 seconds, remove and set in the ice water for a few seconds. Take out of ice water, place on a cutting board and peel back the tomato skins from the "x" on the bottom of the tomato. If the skins don't peel off easily they need to go back in the boiling water for a few seconds more. Continue to do this for all the tomatoes. Once the toatoes are peeled, cut them in half, horizontally. Scoop out the seeds and put the flesh in a measuring cup.

Add the tomatoes to a slow cooker until you have approximately 16 cups. Set the slow cooker to low.

In a large saute pan heat the olive oil and add onion, carrots and poblano pepper. Cook until onion is transparent. Then add garlic, oregano, basil, parsley, sugar, salt and ground black pepper. Cook for an additional few minutes.

Add this to the slow cooker and cook overnight or for a minimum of 7 hours.

Note: I usually start this at about 10pm and then blend it in the morning when I wake up, so it cooks all through the night..your house will smell wonderful!

When the sauce is cookeduse and immersion blender and blend the sauce. If you don't have an immersion blender use a regular blender in small batches and blend the sauce.

Let sauce cool. Pour sauce into 2 quart or 6-8 pint sized glass jars, don't fill all the way to the top because the sauce may expand when frozen or store in fridge if you will be using within a few days.

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2011-10-01T18:55:00.003-05:00

Pumpkin Chocolate Chip Cookies
Adapted from George Duran
Makes 43 cookies from medium scoop (approx 2 tablespoons)

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet

Heat the oven to 350 degrees F and line cookie sheets with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes* or until the cookies are browned around the edges (I removed after 11 minutes). Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

* Note: I used a medium size pampered chef scoop (approx 2 tablespoons) for the dough and I baked for 11 minutes in 350 degree oven. Also these cookies are really soft so they cannot be stacked when stored or they will stick together.

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2011-09-26T21:58:00.000-05:00

Roasted Tomatoes
Adapted from Ina Garten

12 plum tomatoes
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.
Cut the tomatoes in half lengthwise and remove the cores and seeds.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt and pepper over the tomatoes.

Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

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2011-07-09T15:15:00.002-05:00

Corn and Asparagus Salad
Adapted from Paula Deen
Serves 8 (Paula says 4 but I think at least 8)

6 ears yellow corn, shucked
2 bunches asparagus, trimmed
1 small red onion, diced small
1/4 cup fresh basil leaves, chiffonade
Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Note: I cut the recipe in half, except I used 4 ears of corn (as the photos show). I then cut that half of the salad dressing in half again and used even less sugar. Taste the dressing as you go until you get it right for your palate, most people will like it the way Paula has it written, I just prefer my salad with less dressing and way less sugar.

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Add the basil. Mix together well and chill or serve at room temperature.

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2011-06-28T13:23:00.002-05:00

Strawberry Lemonade
Adapted slightly from Emeril Lagasse

3 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice, 5-6 lemons
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish
Lemon slices, garnish

In a medium saucepan, bring 1 cup of water and the sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.
Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely.
Strain or simply pour into a clean pitcher. Add the remaining 2 cups of water.
In a blender, puree the pint of strawberries...

Add to the pitcher with lemon juice and stir well to combine and refrigerate until well chilled. Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

What I like to do is use pint glasses and fill each one with ice, thinly sliced lemon, mint leaf, sliced strawberry, fill to the top with strawberry lemonade and put the lid on. Use a large bucket, fill with ice and serve your strawberry lemonade pint glasses at a party. There is nothing better then opening a jar and immediately smell the fresh mint with lemons and strawberries...one of my favorite summertime drinks.

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2011-06-19T23:00:00.004-05:00

Pasta with Roasted Red Pepper Sauce
Adapted from Ree Drummond

3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli

Turn on the oven to 400 degrees. Place clean peppers on baking sheet. Roast, turning occasionally until the skins are chared and the peppers collapse.

Once the skins are blackened place them in a Ziploc bag to allow to sweat, for about 10 minutes. Peel the charred skins from the peppers and then remove seeds and set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

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2011-06-16T22:59:00.002-05:00

Strawberry Cake
Adapted from Martha Stewart via www.mynameismomma.com
Makes a 9-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries
Clean, hull and slice strawberries in half...
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture.
Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.

Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

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2011-06-12T22:10:00.003-05:00

Potato Salad with Mustard Vinaigrette
Serves 4
Inpired by Mark Bittman

1 1/2 pounds waxy potatoes, red new potatoes or fingerling
Salt
Bundle of asparagus
1/4 cup chopped scallions or red onion or yellow onion
1/2 cup Honey Mustard Vinaigrette (see recipe below), plus more to taste
Freshly ground black pepper

Honey Mustard Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons or more good wine vinegar
2 heaping teaspoon any good Dijon mustard
Salt and pepper
1 to 2 tablespoons honey (optional)

Clean potatoes and cut into bite-sized pieces. Put them in a pot with enough water to cover them and add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles gently.

Cook the potatoes until tender but still firm and not all mushy, 15 minutes or so, depending on the potato.

Clean the asparagus and chop the asparagus into bit sized pieces. When the potatoes have approximately 8 minutes left to cook steam the asparagus on top of the potatoes' pot. You could also steam in the microwave.

Chop the scallions or onions...

While the potatoes and asapragus are cooking combine all the vinaigrette ingredients in a blender and pulse until a creamy emulsion forms, approximately 30 seconds. Taste and add vinegar if needed with a teaspoon or so at a time until it tastes right to you.

Drain and rinse potatoes in cold water.

Toss the still-warm potatoes with the asparagus and scallions (or onion). Add the vinaigrette until the mixture is as dressed as you like. Taste and adjust the seasoning, adding black pepper and salt. Serve as is or refrigerate for an hour or so to chill the salad.

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2011-06-05T16:04:00.005-05:00

WHITE CHOCOLATE CUPCAKES WITH RASPBERRY FILLING AND WHITE CHOCOLATE BUTTERCREAM FROSTING
Adapted from Peggy Weaver

Cake:
6 ounces white chocolate, coarsely chopped
1 box plain white cake mix (Duncan Hines preferred)
2/3 cup water
4 ounces room temp softened butter
3 extra large whole eggs
1 large egg white
1 teaspoon vanilla extract

Filling:
small jar of raspberry jam
chambord (optional)

FROSTING: (enough to frost 24 cupcakes)
10 oz white chocolate
1 1/2 sticks butter
1 1/2 tsp vanilla
approximately 4 cups powdered sugar
approximately 1/4 cup cream

Preheat oven to 325 Degrees. Place rack in center of the oven. Line cupcake pan with paper liners.

Melt the white chocolate in microwave stirring every 30 seconds until melted or according to package directions.

Place the cake mix, water, butter, whole eggs, egg white and vanilla in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with a mixer on low for 2 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Mix for an additional 2 minutes. Scrape down again if needed. The batter should look well blended.

Line the cupcake pan with liners and fill approx 1/2 way to 2/3 full. The cupcakes have a flat top once baked so you don't want to overfill with batter or your cupcakes will spill over when baking.

Bake the cupcakes until they are golden brown and spring back slightly when lightly pressed with your finger, about 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Allow to cool completely, 30 minutes or more before decorating.

Meanwhile stir the raspberry jam in a bowl add a little chambord if desired, to taste. Fill each cupcake with a little jam. I have a tool for this but you can also use the cone method. Basically, you cut a cone out of the center of the cupcake, spoon in jam, cut off the tip of the cone and put the cone top back on. Once you frost you won't see the cone (circle) that you just cut.
FROSTING:
Melt white chocolate over double boiler (or in microwave), stirring often. Once melted removed from heat and let cool almost completely. Meanwhile cream butter for about a minute. Add chocolate to butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream and sugar until frosting reaches desired consistency. Frost the cupcakes once they are cooled. Decorate each cupcake with a fresh raspberry.

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2011-06-05T15:07:00.001-05:00

Salted Fingerling Potatoes
Adapted from Alton Brown's Perfect Fingerling Potatoes

1 1/4 pounds kosher or rock salt (NOT TABLE SALT)
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional

In a large pot, combine the kosher salt, water, and potatoes; bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives. The potatoes will have a whitish dried salt appearance on the skin.

Some important tips...do not pierce the skin in any way. You want the salt to coat the skin not penetrate the potato. Also make sure you use kosher salt not table salt.

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2011-05-22T14:45:00.002-05:00

Citrus Salad
Serves 1-2

1 blood orange
1 tangelo
About 1/8 small red onion
1/2 teaspoons red wine vinegar
1/2 tablespoons best quality olive oil
Chili powder to taste
Course sea salt

Cut the peel and pith from the orange and tangelo. Cut the blood orange and tangelo into thin (about 1/8-inch) slices. Thinly slice the red onion. Arrange the citrus in overlapping slices on a plate. Add sliced onion. Splash with the vinegar and olive oil. Sprinkle with chili powder. Season salad with course sea salt.

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2011-04-23T14:07:00.000-05:00

Frozen Key Lime Pie
Adapated from Barefoot Contessa

For the pie crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Directions
Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

Seperate your eggs and save the whites for an omlet in the morning...

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.

With the mixer on medium speed, add the condensed milk, lime zest, and lime juice.
and mix until combined.

Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

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2011-04-22T11:17:00.001-05:00

Breakfast Ham, Cheese and Egg Scramble
Serves 3

3 eggs
3 slices of ham
Cheddar cheese
3 English Muffin

In a bowl, crack eggs, add a splash of milk, salt and pepper. With a fork or whisk beat the eggs until combined and bubbles form.

Put the english muffin in toaster, (make sure you check your setting so you don't burn it...I typically do!)

Heat a non-stick skillet over medium heat, add butter and let melt or spray with cooking spray. Add eggs and let sit for about 20 seconds until you an see the outside edge of the eggs begin to pull away from the edge of the pan.

With a rubber spatula pull the edge of the eggs towards the middle of the pan (from all sides of the pan)and let the runny uncooked egg roll into the area you just pulled egg away from. Continue to cook the eggs by repeating the process of pulling the eggs to the center of pan until the eggs are cooked to your desired doneness...for me that is "dry". I cannot stand wet runny eggs...my husband however does so I pull his out about a minute before mine.

Layer a slice of ham, cheese then egg in between the english muffin and breakfast is served.

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2011-04-18T12:22:00.001-05:00

Purple Cauliflower Soup

1 head of purple, orange or white cauliflower (I prefer purple...tastes the same)
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion
2 cloves garlic
4 cups chicken broth
smoked paprika
good quality olive oil

Clean and break up cauliflower into small florets.

In a large pot or dutch oven, heat up the olive oil and butter over medium heat. Add chopped onion and sautee for 5 minutes.

Add minced garlic and cook for about 30 seconds. Add cauliflower florets, stir to cover with oil and cook uncovered for about 5 minutes.

Season with salt and pepper. Add chicken broth and bring to a simmer and cook for 25 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. Check seasoning. Garnish soup with smoked paprika and a drizzle of good quality olive oil.

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2011-04-12T00:29:00.002-05:00

Frullati - Fresh Fruit Whips
Adapted from The Classic Italian Cookbook by Marcella Hazan
Makes 2 servings

Marcella writes, "frullati could be described as an adult milkshake laced with just enough liquor to make it not merely refreshing, but interesting as well. In summer, in Italy, it is something that one orders at an espresso bar, but there is no reason that one shouldn't have it at home and enjoy at any time of day."

Suggested fruits are banana, strawberry, peach, raspberry, melon and apricot. Other suggestions: kiwi, pineapple, mango, papaya or any combination of fruit you have on hand.

About 1 cup cut-up fresh fruit (one banana, fresh peaches, strawberries, or raspberries)
2/3 cup milk
1 1/2 teaspoons sugar
3 Tablespoons crushed ice
2 Tablespoons Maraschino liquor (optional)

Note: Maraschino liquor is made from Marasca cherries. It has a slight cherry, honey and almond taste. Not to be confused with Maraschino cherry juice which is much sweeter...but hey, that would probably taste good too! Also this smoothie is just as delicious without liquor.

Combine all the ingredients in a blender and whip at high speed until blended. Pour into a tall glass and serve immediately.

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2011-03-01T17:16:00.005-06:00

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
Adapted from Guy Fieri
Serves 4

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

NOTE: I eliminated all butter from this dish and I used chicken broth instead of white wine.

In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick.

Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast.

I can't help but overstuff...every time! It doesn't help that I used organic chicken breasts. I could have probably stuffed 6 chicken breasts to the 4 the recipe calls for.

Gently roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks (or if you are like me and overstuff, use about 7 toothpicks!)

Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

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2011-02-23T23:03:00.001-06:00

Berry and Jam Muffins
Adapted from Joy the Baker
Makes 6 jumbo muffins

6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup frozen or fresh berries (I used frozen mix of blueberries, raspberries and blackberries)
3 Tablespoons berry jam (I used raspberry jam)

For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.

Divide batter among muffin cups and spread evenly.

For the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes for regular or about 22-25 for jumbo. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

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2011-02-16T09:19:00.002-06:00

Jacked-up Banana Bread
Adapted from Simply recipes via Smitten Kitchen
one 4x8 inch loaf

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan.

Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

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2011-02-12T09:46:00.001-06:00

Cauliflower "Rice"
Serves 4

1 head cauliflower
2 tablespoons olive oil
small onion, chopped small
garlic flakes
salt and pepper

Add oil to a large saute pan, add the onion and saute until slightly browned, about 10 minutes.

Meanwhile, clean the cauliflower. Remove the leaves and most of the core.

Chop it into medium pieces and process in a food processor until it is the size of rice or couscous, either using a plain steel blade or a shredder blade. Alternatively, you can shred it with a hand-held grater, or even a knife. The key is to make it fine.

Once the onion is browned add the cauliflower and the garlic flakes.

Season liberally with salt and pepper. Cook for approximately 5 minutes. If garlic isn't your thing, try a seasoning you like best: ginger, paprika, curry or red pepper. Taste along the way.

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2011-02-06T17:33:00.001-06:00

Cranberry Granola
Slightly Adapted from Alton Brown
Serves 6

4 cups rolled oats
1 cup chopped walnuts
1 cup chopped almonds
1/2 shredded coconut
6 Tablespoons brown sugar
6 Tablespoons pure maple syrup or honey, (or to taste)
1/4 cup vegetable oil
3/4 teaspoons of salt
1 cup dried cranberries

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt.

Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven, add cranberries and mix until evenly distributed.

Granola will become crunchier as it cools. Store in an airtight container.

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2011-01-31T11:38:00.001-06:00

Berry Crisps With Streusel
Adapted slightly from Alton Brown
4 - 8 ounce servings

Berries:
12 ounces frozen berries, blueberries or raspberries
1/4 cup sugar
2 teaspoons cornstarch (optional)

Streusel:
4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, toasted and chopped
3 ounces unsalted butter, room temperature

Note: I used mixed berries: strawberries, blueberries and Raspberries, eliminated cornstarch, used cinnamon, and only 2 ounces butter.

Heat the oven to 350 degrees F.

Make the streusel topping: Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.

Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated as the streusel.

Combine the frozen berries, sugar, cornstarch (if using) and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs or ramekins.

Top each dish with 1/2 cup of the streusel topping.

Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.

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2011-01-14T15:13:00.002-06:00

Wild Mushroom Lasagne
Gourmet March 1999
Serves 6-8

For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

For sauce:
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt

eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

Make filling:
In a small saucepan bring water to a boil and remove pan from heat.

Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid.

In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.

Finely chop white mushrooms. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic.

In a 12-inch heavy skillet heat 3 tablespoons butter over moderate heat until foam subsides and cook white mushrooms with 6 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown.

Add mushroom mixture to porcini. (Note: break it into 2 batches if your pan isn't big enough.)

In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.

Make sauce:
In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt.

Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.

Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.

Assemble lasagne:
Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other.

Proceed with spreading one third mushroom filling over pasta sheets in dish and top with 3 more pasta sheets. Top pasta sheets with one third mozzarella.

This is how the layering goes: sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella, sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella, sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella,ending with mozzarella.

Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

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2011-01-10T18:51:00.002-06:00

Spaghetti with Artichoke Hearts and Tomatoes
Adapted from The Pioneer Woman
Serves 6

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

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2011-01-02T22:18:00.002-06:00

Blueberry Coffee Cake Muffins
2002, Barefoot Contessa Family Style
12 jumbo muffins or 16 regular muffins

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries

NOTE: I used fat-free Greek yogurt in place of sour cream and I use frozen blueberries.

Preheat the oven to 350 degrees F. Place 12 paper liners in jumbo muffin pan or 16 in regular size muffin pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just under the top, and bake for 30-35 minutes for jumbo or 25-30 minutes for regular, or until the muffins are lightly browned on top and a cake tester comes out clean.

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2010-12-27T23:13:00.001-06:00

Silky Cauliflower Soup
Adapted from Dave Lieberman
Serves 4-6

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Chopped chives, for garnish

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Note: be careful if you use a blender to puree. Fill the blender with a small amount and puree many batches. The soup and the steam will be extremely hot. I have burned myself many times with this method...the reason I invested in an immersion blender.

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2010-12-18T12:55:00.001-06:00

Focaccia Bread
Adapted from Tyler Florence

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

Toppings:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips.

Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.

Bake on the bottom rack for 15 to 20 minutes.

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2010-12-18T04:41:00.006-06:00

A FEW OF MY FAVORITE RECIPES...

Sunday Morning Cinnamon Rolls

Hard Boiled "Chicken" Eggs perfect for Easter/Spring!

Coconut Pancakes

Strawberry and Rosemary Scones

ABC Salad (Apples, Bleu Cheese and Candied Pecans)

Frico and Caesar Salad

Avocado Salad

Pico de Gallo and Guacamole

Creamed Mushrooms on Garlic Chive Toast

Coconut Shrimp Ceviche

Sweet Chicken Bacon Wraps

Purple Cauliflower Soup

Ultimate Cream of Tomato Soup

Pasta e' Fagioli

Vodka Cream Sauce

Cod Baked in Foil with Leeks and Carrots

Pan Roasted Salmon and Bread Salad

3 Ingredients: Tomato Sauce

Macadamia Nut-Crusted Mahi-Mahi With Coconut Curry Sauce

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Salmon in Lemon Brodetto with Pea Puree

Parmesan Chicken Breast with Crispy Bacon

Homemade Meatballs and Spaghetti (bad photo but tastes so good)

Beef Stir Fry

Brazilian Shrimp Stew

Spaghetti with Artichokes Hearts and Tomatoes

Zucchini and Parmesan

Rosemary Roasted Potatoes

Roasted Garlic Cauliflower

Cauliflower "Rice"

Zucchini Pappardelle

Focaccia Bread

Buttered Rosemary Buns

Jacked-Up Banana Bread

Raspberry Buttermilk Cake

The Best Coconut Cake

Plum Pie

Chocolate Bowls With Chambord Whipped Cream and Berries

White Chocolate Bowls with Malibu Whipped Cream

Chocolate Covered and Liquored Up Strawberries

The Best Thick and Chewy Chocolate Chip Cookies

World Peace Cookies

Christmas Sugar Cookies

Snickerdoodles

Homemade Soft Oreos

Double Chocolate Cherry Espresso Cookies

Chocolate Brownie Cookie

Molasses Spice Cookies with Dark Rum Glaze

Caramel Corn

Homemade Chocolate Syrup

Banana "Ice cream" with Raspberry Chambord Sauce

Homemade Peanut Butter

Fresh Squeezed Lemonade

Strawberry Lemonade
Homemade Irish Cream
Mimosas

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2010-12-11T23:14:00.001-06:00

Brazilian Shrimp Stew
Adapted from Gourmet, December 2002
Serves 4-6

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt, divided
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*
Accompaniment: cooked white rice

Note: I eliminated the dende oil and green pepper, substituted 1 Tablespoon of dried cilantro for the fresh and used only 1/4 teaspoon cayenne...and I thought it was perfect!

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
Purée tomatoes with juice in a blender until smooth.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

PRINTABLE RECIPE

2010-12-08T10:16:00.002-06:00

Coconut Pancakes
Adapted slightly from firstlookthencook
Serves 4

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup light coconut milk
1 1/2 tablespoons canola oil
1 egg

sweetened coconut flakes

Coconut Syrup:
light coconut milk
honey

Preheat oven to 350 degrees. Sprinkle sweetened coconut flakes on a baking sheet and bake for about 10 minutes, stirring often until toasted.

Whisk together coconut milk, canola oil and 1 egg. Combine with dry ingredients and just barely mix until there are no lumps.
Use an electric griddle and heat to 375 degrees. If you don't have a griddle heat a non-stick pan on medium-low. Cover with a little melted butter or spray with cooking spray. Pour about 1/2 cup of batter into the pan. This will make a 6-inch pancake. Cook until there are bubbles on the top of the pancake, then flip to other side and cook until done. My first pancake is usually the sacrifice pancake that I end up eating because it is the one where I can gage the right heat for the following pancakes.

Make the coconut syrup:
Mix equal parts honey and coconut milk for the syrup.

Serve warm pancakes, topped with syrup and toasted coconut.

Note: Pancakes freeze great! I store simply store leftover pancakes in a plastic bag in the freezer for future use.

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2010-12-06T10:17:00.001-06:00

Christmas Sugar Cookies
Makes 3 dozen medium size cutout cookies

Cookie Dough:
1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup heavy whipping cream

Frosting:
powdered sugar
almond or lemon extract
heavy whipping cream

Make Dough:
Cream butter and sugar together for about 2 minutes. Stir in the eggs, vanilla and almond. In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture into the butter mixture on low stirring seed, alternating with the heavy whipping cream, about 3 times. Divide the dough into two balls and wrap in plastic wrap. Refrigerate overnight.

Roll out and Bake:
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Flour a smooth surface and roll out the dough to desired thickness. They will rise a little when baked. I usually roll about 1/4 inch thick. Cut out shapes. Bake for about 8 minutes for a medium size cutout. Transfer to a cooling rack and decorate when cooled.

Make Frosting:
The measurements are always different. I usually start with 1/2 bag sugar and add about 4 Tablespoons of heavy cream and 1 Tablespoon of almond extract whisk until desired thickness is achieved. Add more cream if it is too thick or add more sugar if it is too thin. Add food coloring if desired. Frost cookies and decorate...in my house that means a lot of sprinkles and red hots.

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2010-11-28T09:51:00.001-06:00

DOUBLE CHOCOLATE-CHERRY ESPRESSO COOKIES
Adapted from Faith Ford
Makes 2 Dozen

1 Tablespoon instant espresso powder
1 Tablespoon boiling water
1 cup flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup granulated sugar
1/4 cup packed dark brown sugar
1 egg, at room temperature
1/4 teaspoon vanilla extract
3/4 cup dried cherries, chopped
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare cookie sheets lined with parchment paper.
Boil water and mix with instant espresso powder, reserve.
In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve.

In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes. Add dark brown sugar and beat an additional 30 seconds.

Add egg, beat until incorporated. Add vanilla extract and reserved espresso mixture and beat until incorporated. Reduce speed to low, add flour mixture and mix until just incorporated.

Stir in cherries and chocolate chips.

Using a medium 1-inch cookie scoop (approx 2 Tablespoons) drop cookie dough on prepared baking sheets, spacing dough 2 inches apart.

Bake for about 8 minutes; because cookie is very dark, it's difficult to tell when they are done...don't over bake, they will taste better and be soft if you under bake. They should still be soft in the middle but firm enough on the outside to hold shape. Transfer them to cooling rack.

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2010-11-23T09:30:00.001-06:00

Pumpkin Bars With Cream Cheese Frosting
Adapted from The Complete Magnolia Bakery Cookbook <--love this cookbook!

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups canned pumpkin puree
1 1/4 cups sugar
3/4 cup vegetable oil (preferably Canola)
3 large eggs, at room temperature
1/2 cup coarsely chopped toasted pecans (see note)

Icing:
1 8-oz package cream cheese, softened and cut into small pieces
3 Tbs unsalted butter, softened and cut into small pieces
3/4 tsps vanilla extract
2 1/2 cups sifted confectioners sugar

Garnish: (Optional)
1/2 cup coarsely chopped toasted pecans (see Note)

NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes or until lightly browned and fragrant.

Another Note: I made the cake with the pecans in the batter. My personal preference, but I think it is better left out and if you want the pecans just sprinkle them on top once it is iced.

Preheat the oven to 350 degrees.
Grease and lightly flour a 13 X 9 inch baking pan.
To make the bars: in a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt.
In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes.

Add the dry ingredients and mix thoroughly. Stir in the pecans. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester inserted in the center of the pan comes out clean.

Remove from the oven and allow to cool completely.

Make icing:
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.

Cover and refrigerate icing 2 to 3 hours, but no longer, to thicken before using.

Ice the top of the cooled cake with the cream cheese icing. Garnish with pecans as desired.

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2010-11-22T17:02:00.001-06:00

Cranberry-Pomegranate Sauce
Adapted from Ree Drummond
Serves 12

1 bag (about 12 Oz) Fresh Cranberries
16 ounces, fluid Pomegranate Juice
3/4 cups Sugar, More Or Less To Taste

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning.

Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

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2010-11-20T09:37:00.003-06:00

Banana Crumb Muffins
Adapted from All Recipes
Makes 8 Jumbo Muffins (approx 5 tablespoons of batter per muffin)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for about 25 minutes (18-20 minutes for regular size), until a toothpick inserted into center of a muffin comes out clean.

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2010-11-17T09:55:00.003-06:00

Oatmeal Scones With Blueberries
Adapted from my amazing sister
Makes 8 scones

1 cup all purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons flax meal
1 1/4 cup old fashioned rolled oats
1 to 1 1/2 cups frozen blueberries
1 large egg
10 Tablespoons unsalted butter, melted
1/3 cup milk

icing:
1 cup powdered sugar (sifted)
1/4 teaspoon vanilla
1 Tablespoon milk

Preheat oven to 450 degrees F. and line a baking sheet with parchment paper.

Combine all the dry ingredients and the blueberries in a bowl. In a separate bowl, whisk together the egg, butter and milk. Add to the dry ingredients and mix until just combined. The dough will be sticky. Put the dough on a floured surface and pat into an 8-inch round shape, about 3/4 inch thick.

Cut into 8 wedges.

Bake 10-12 minutes.

While baking, make the icing. Whisk together the powdered sugar, milk and vanilla.

When the scones are done baking allow to cool for a few minutes on cooling rack and then drizzle with icing. Serve warm.

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2010-11-07T20:31:00.001-06:00

Peanut Butter Cookies
Adapted from The Complete Magnolia Bakery Cookbook
Makes about 30 when using a 2 tablespoon scoop

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter at room temperature
3/4 cup sugar + extra for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup peanut butter chips

(NOTE: I used creamy peanut butter, eliminated the peanut butter chips and substituted milk chocolate chips...I cannot make a cookie without chocolate!)

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.

In another large bowl, beat the butter and the peanut butter until fluffy, about 2 minutes. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix until smooth. Add the flour mixture and mix until incorporated. Stir in the peanut butter chips and chocolate chips if you are using.

On a plate, pour the 1 tablespoon of sugar for the sugar coating. Drop the measured cookie dough (I use a 2 tablespoon cookie scoop) onto the sugar coating and cover completely. Put on a parchment paper lined cookie sheet. Use a spatula to flatten slightly.

Bake for 10 to 12 minutes. Do not over bake.
Cookies may appear to be underdone, but this is just how you want them.

Remove to a cooling rack and try not to take a bite!

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2010-10-31T09:51:00.004-05:00

World Peace Cookies
Baking: From My Home to Yours, Dorie Greenspan
Makes about 36 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

With a mixer, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour. Now pulse with your mixer several times until flour is amlost incorporated into dough. Turn mixer to low and continue to mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Note: the diameter of the log you make will be the size of the cookie, the cookie doesn't change much in size once baked.

Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don't need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. I think they taste best the day after you bake them, as with all things chocolate!

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

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2010-10-24T12:29:00.001-05:00

Peanut Butter and Banana Dog Treats
Adapted slightly from www.allrecipes.com

1 egg
1/2 cup peanut butter
1 mashed banana
1 cup whole wheat flour
1/2 cup rolled oats
1 egg white, lightly beaten, for brushing (optional)

I skipped brushing the tops with egg white. It will look shiny and nicer if you do.

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Stir together the egg, peanut butter, banana in a medium bowl; blend thoroughly. Stir in the flour and rolled oats; mix well. Turn dough out onto a floured surface and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
Bake treats until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.

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2010-10-21T14:19:00.002-05:00

Red Potatoes and Thyme
Adapted from Rachael Ray
Serves 6

2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
Salt and pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Drain potatoes in a colander set over a pot.
Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter.

When butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme.
Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

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2010-10-18T14:32:00.001-05:00

Caramelized Grapefruit
Grapefruit
sugar

Turn the broiler on high and move the rack to the top shelf.
Cut the grapefruit in half and the membranes.

Sprinkle the top of the grapefruit heavily with sugar. I used brown sugar and white sugar. I really couldn't taste a big difference. Broil on a cookie sheet lined with tin foil for 3 minutes or until caramelized.

Serve immediately.

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2010-10-16T14:49:00.002-05:00

Roasted Applesauce
Makes 2 cups

1/8 cup bourbon, brandy or cider
1/8 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon of ground cloves
1 teaspoon freshly squeezed lemon juice
zest of 1 lemon
1/4 cup packed brown sugar
6 apples; peeled, cored, and cut into eighths

Heat the oven to 375 F degrees. Use a large roasting pan or large baking dish (I used a 12x14 inch baking dish) combine the bourbon, cinnamon, cloves, lemon juice and zest, and brown sugar. Add the apples and toss.

Roast until the apples are very soft and golden brown, about 30 minutes. Pour the apples and juices into a bowl and mash with a potato masher or for a smooth applesauce pour into a food processor and pulse until desired consistency.

Tastes amazing while still warm. If you have left over store in the fridge.

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2010-10-10T14:38:00.002-05:00

Plum Pie
Adapted from Nigel Slater
Serves 4

For the pastry:
butter, 100g (7 Tablespoons)
sugar, 100g (1/2 cup)
an egg, lightly beaten
plain flour, 175g (1 1/3 cup + 1 Tablespoon)
baking powder, 1/2 teaspoon

For the filling:
ripe plums, 800g (2 pounds, about 10 plums)
sugar, 2-3 Tablespoons
ground cinnamon, a knifepoint

Cream the butter and sugar in a food mixer till light and fluffy.

Mix in the lightly beaten egg, then gently add the flour and baking powder. Remove dough from the mixing bowl and roll into a ball on a heavily floured work surface. Wrap in plastic wrap and freeze for about 20 minutes.

Set the oven at 350 degrees F (180C/gas mark 4). Cut the ripe plums in half and remove their stones.

Cut the fruit into large pieces, toss with the sugar and cinnamon and put into a lightly buttered 8-inch pie dish or baking dish.

Roll out the pastry on a floured board, then lift carefully onto the pie. There will be a little left over. The crust is very short and it really doesn't matter if it tears as you lower it over the fruit.

Sprinkle the pastry with sugar and bake for 40 minutes. The pastry should be pale-biscuit colored. Serve with fresh whipped cream or ice cream.

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2010-10-08T19:49:00.001-05:00

Roasted Garlic Cauliflower
Adapted from www.allrecipes.com
Serves 4-6

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Preheat the oven to 400 degrees F.
In a large casserole dish, toss the cauliflower with the olive oil and garlic.

Cover and bake for 25-35 minutes, stirring halfway through. Test for desired firmness. Season with salt and pepper.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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2010-09-28T18:27:00.002-05:00

LEMON, COCONUT & WHITE CHOCOLATE COOKIES

1 3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
zest from one lemon
2 Tablespoons lemon juice
1 1/2 cups sweetened coconut flakes (toasted)
4 ounces white chocolate bar, (I use Ghirardelli)

Preheat oven to 350 degrees. On a baking sheet spread out the coconut flakes in a thin layer. Toast for 5-8 minutes. Stirring frequently. Watch carefully so they don't burn. Once they are golden remove from the oven and set aside.

Zest the lemon...

Chop the chocolate...

In a medium bowl sift together flour, baking soda and salt.
In another bowl, cream together butter and sugars. Add egg, vanilla, lemon zest and lemon juice. Mix until incorporated. Add flour mixture and blend. Stir in toasted coconut flakes and white chocolate pieces.

Line baking sheet with parchment paper. Drop cookie dough onto baking sheet. I use a Pampered Chef medium scoop, approximately 2 tablespoons per cookie.

Bake for 10-12 minutes. Do not over bake. You want them to be soft in the middle and just firm enough to hold their shape when transferring to a cooling rack.

Allow to cool on a cooling rack for 10 minutes.

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2010-09-22T11:40:00.003-05:00

APPLE BUTTER
Makes Approximately 6 Cups

5 lbs. Apples, peeled, sliced, and cored
1 cup Apple Cider
1/4-1/2 cup Honey, Brown Sugar, or Agave Syrup - to taste (I use honey)
1 Tablespoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Allspice
Pinch of Salt

Place apples and apple cider in a large pot over low heat, uncovered.

Cook apples slowly, stirring occasionally, until they begin to fall apart, about 30-45 minutes on a gas range (could take up to an hour).

Use a potato masher or a stick blender to puree the apples. You can either puree until the mixture is completely smooth or you can leave small chunks, depending on your preference.

Taste the apple puree and add in honey, brown sugar, or agave syrup until it reaches your desired level of sweetness. Stir in the cinnamon, cloves, and allspice. Continue to cook the apple puree over low heat until it thickens, stirring frequently to keep it from sticking to the bottom of the pot. The apple butter is finished cooking when you can drop a spoonful on a plate and it forms a stiff mound that does not have liquid running around the bottom edge.
Let the apple butter cool and then store it in an airtight container in the fridge for up to two weeks or in the freezer for a year.

You can use apple butter many different ways. We eat it plain, stir it into oatmeal or yogurt, on pancakes or muffins. My daughter's favorite is a piece of warm bread with homemade peanut butter, topped with warm apple butter.

PRINTABLE RECIPE

2010-09-14T09:06:00.002-05:00

Smothered Pork Chops
Adapted from Tyler Florence
Serves 4

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter (pie dish works good) and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then very carefully pour in the chicken broth in (I burned . Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

PRINTABLE RECIPE

2010-09-12T15:03:00.001-05:00

Avocado Salad
Adapted from Ina Garten
Serves 6

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

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2010-09-10T13:29:00.001-05:00

Root Beer Float

pint glass
2 scoops of vanilla ice cream
1/2 can root beer
shot of liquor, Kahlua, Bailey's or Bourbon (optional)

Add the ice cream and liquor (if using) to the glass and slowly pour the root beer down the side of the glass. Serve immediately.

PRINTABLE RECIPE

2010-09-07T16:07:00.002-05:00

Red Potato and Tomato Salad
Adapted from Giada De Laurentiis
Serves 4

1 pound baby red potatoes, cubed bite size
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/4 cup chopped fine fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes.

Meanwhile, in a bowl, add the tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest.

Once the potatoes are cooked, drain the potatoes in a colander and allow them to dry for 5 minutes. Then add the potatoes to the rest of the salad, toss gently until all the ingredients are coated and season with salt and pepper, to taste.

Refrigerate for 1 hour and gently toss again before serving.

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2010-08-21T19:07:00.001-05:00

Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries
Adapted from Cooks Illustrated, May 2005
Makes 20 Cookies

1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries or cranberries, chopped coarse
4 ounces dark chocolate, chopped into small pieces about the size of chocolate chips
3/4 cup (12 tablespoons, 1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract

NOTE: Original recipe calls for bittersweet chocolate

Preheat oven to 350°F (175°C). Use parchment paper to line several standard baking sheets and set aside.

In a bowl, sift together the flour, baking powder, baking soda and salt.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on medium-low, add the egg, vanilla and beat until incorporated.

Scrape down the sides of the bowl, turn the mixer to low, and add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, cherries and chocolate. Do not over mix. Turn off the mixer and use a rubber spatula to give the dough a final stir and make sure that all the ingredients are incorporated.

I use the Pampered Chef Large Scoop when making these cookies (approximately measures 3 tablespoons). Scoop cookies and drop on parchment lined baking sheets.

NOTE: the original recipe suggests using an ice cream scoop to measure 1/4 cup portions of dough. If you use this amount of dough per cookie you will need to bake for approximately 20 minutes and the total yield will be 16 cookies.

Bake until the cookies are uniformly golden, but still wet in the middle, about 15 minutes. You might think that they're undercooked, but you're wrong - resist the urge to over bake, they will set up further as they cool.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack. Store cooled cookies in an airtight container at room temperature.

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2010-08-19T20:18:00.002-05:00

White Chocolate Cupcakes with Strawberry Frosting
Adapted from Gourmet Traveller
Serves 12 regular size muffins

NOTE: The strawberry frosting is ok but I like a more traditional buttercream better (recipe follows at end if you are interested).

125 gm (8.82 tablespoons) soft unsalted butter
110 gm (1/2 cup) sugar
3 eggs
80 gm (6 chocolate squares, 6 ounces) white chocolate, melted
110 gm (3/4 cup) all purpose flour
1 teaspoon baking powder

Strawberry frosting
250 gm (about 18 tablespoons) soft unsalted butter
1 cup powdered sugar, sifted
150 gm (about 7 medium) strawberries, puréed and strained

Using an electric mixer, beat butter and sugar until light and fluffy, add eggs one at a time, beating well after each, then add the melted white chocolate
and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line muffin tins with 12 paper cases, then divide mixture among cases and bake at 150F/180C for 20 minutes or until cakes spring back when lightly pressed.

For strawberry frosting, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add strawberry purée
and beat until combined. Spread or pipe frosting over cupcakes and serve. Cupcakes will keep in an airtight container for up to 3 days.
If you want to try a more traditional buttercream frosting recipe, this is one I use often.

Traditional Buttercream Recipe
Adapted from Magnolia Bakery
Makes enough for 12 cupcakes

1/2 cup (1 stick) unsalted butter, softened
3-4 cups confectioners’ sugar
1/4 cup milk
1 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.

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2010-08-17T16:56:00.006-05:00

Green Beans With Potatoes and Garlic
Adapted from Martha Rose Shulman
Serves 4

3/4 pound green beans, trimmed and broken in half
1 pound red waxy potatoes, scrubbed and cut in 2-inch wedges
2 tablespoons extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
2 hardboiled eggs, diced (optional)

Steam the green beans above 1 inch of boiling water for four to five minutes until tender. Remove from the steamer, and rinse with cold water. Set aside. Add the potatoes, and steam for 10 to 15 minutes or until very tender.

Heat the oil over medium heat in a large, nonstick skillet. Add the garlic, and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (but still bright green).

Gently stir in the potatoes, and add salt and pepper (to taste). Add red pepper if you want a little more heat. Cook, stirring, until they begin to color lightly. Scatter the diced hard-boiled eggs over the top, cover and turn heat to low. Cook another three - five minutes. Serve hot or warm.

Advance preparation: Because this dish is good at room temperature or hot, you can make it several hours ahead. The color of the beans will fade. The steamed green beans and potatoes will keep for three or four days in the refrigerator.

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2010-08-17T15:13:00.004-05:00

Homemade Peanut Butter
Adapted from Alton Brown
Makes about 1 1/2 cups

15 ounces (scant 2 cups) shelled and skinned roasted peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

NOTE: I buy already roasted peanuts but if you want to roast them yourself follow the directions below.

Roasted Peanuts:
2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt
*Cooks note: Use Spanish peanuts for peanut butter as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: Approximately 2 pounds roasted peanuts in shell

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2010-08-16T21:25:00.002-05:00

Beef and Rice
Adapted from Lynn's Kitchen Adventures
Serves 4

1 pound lean ground beef
1 medium onion, chopped
1 can (14 ounces)diced tomatoes with liquid
2 cups beef broth
1 cup rice
1 teaspoon chili powder
1 can (14 ounces) black beans (optional)

In a large skillet, cook ground beef with onion until the meat is no longer pink; drain.

Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender.

Add a little hot sauce if you want more heat. Serve as a main course with a side of vegetables or tastes great wrapped in a tortilla or with a side of tortilla chips.

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2010-08-07T13:46:00.003-05:00

Caramel Apple Pie
Loosely adapted from www.foodnetwork.com

I have to admit the pie crust in this recipe is not my favorite...it tastes great but it is a little hard to work with. You may have a better pie crust recipe or may want to use a frozen pie crust. Bottom line its all about the caramel apple pie filling...with a scoop of vanilla ice cream sprinkled with cinnamon, you can't go wrong!

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars, crushed

Preheat oven to 450 degrees F.

Make the Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in butter with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Divide dough into two pieces. Roll out 2 pie shells on two pieces of parchment or waxed paper. Cut vent holes in the top pie shell with small cookie cutters. Keep pie shells cooled in refrigerator until ready to use.

Filling:
Peel and slice apples.

Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples.

Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples.

Take one pie shell out of refrigerator and line a pie dish. Turn apples into pie shell.

Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top pie shell and seal along the edge. Brush with beaten egg white and sprinkle with sugar.

Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

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2010-08-01T10:50:00.002-05:00

Blueberry Oatmeal
Adapted from Martha Rose Shulman
Serves 2

1 1/3 cups water
1/8 teaspoon salt (optional)
1/4 teaspoon cinnamon
2 teaspoons mild honey
2/3 cup rolled oats or oatmeal
1/3 cup blueberries
1/2 teaspoon finely chopped or grated orange zest
1/2 cup low-fat milk, soy milk, almond beverage or rice beverage

Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

To make in a microwave: Place the oatmeal, water, salt, honey, cinnamon and nutmeg in a large Pyrex bowl — at least 1 1/2 quarts. Cover the bowl with a plate. Microwave at 100 percent power for three minutes. Let sit one minute, then carefully remove the plate. Stir in the blueberries, orange zest and milk. Cover with the plate, and microwave for two minutes more. Let sit for one minute so the oatmeal will absorb the milk.

Advance preparation: If you want to save a few minutes in the morning, you could combine all the ingredients except the milk, blueberries and orange zest the night before. The oats will absorb all of the liquid. Add the milk, bring to a simmer and proceed with the recipe.

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2010-07-30T10:57:00.000-05:00

Blueberry Streusel Muffins
Adapted from www.allrecipes.com
Makes 8 large muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Batter will be thick. Add a little more milk if it is too thick. Fold in blueberries. Fill muffin cups right to the top, cover with streusel topping.

To Make Streusel Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix and cut with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

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2010-07-27T12:59:00.001-05:00

Herb Roasted Turkey Breast
Adapted from Ina Garten
Serves 6

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.

Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.

Spread the remaining paste evenly on the skin.

Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.

Slice and serve with the pan juices spooned over the turkey.

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2010-07-24T22:19:00.001-05:00

Zucchini Pappardelle
Adapted loosely from Emeril Lagasse
Serves 4

2 pounds medium zucchini (about 4)
2 tablespoons extra-virgin olive oil
2 cloves minced garlic
1 teaspoon red pepper flakes
1 small red onion
1/4 cup chicken broth
1 1/2 cups fresh tomato sauce, recipe follows
1 cup cherry tomatoes, quartered
1/4 cup fresh herbs--equal parts minced fresh tarragon, sliced chives, pickled chervil, and chopped parsley leaves
Freshly grated Parmigiano-Reggiano

For Fresh Tomato Sauce:
2 pounds plum tomatoes (about 10), peeled, seeded and diced
2 tablespoons extra-virgin olive oil
2 large cloves garlic, smashed
1 sprig fresh basil
Kosher salt and freshly ground black pepper

Note/confession: I totally cheated and used jar tomato sauce...I don't know, when the time came to make the sauce I lost all motivation and I had a jar in the fridge just waiting to be used. Tasted awesome but I am sure Emeril's sauce would be great too! Let me know if you use this sauce recipe and how it turns out...it looks pretty basic so I am sure you can't go wrong.

Make the tomato sauce:
Put the tomatoes along with the olive oil, garlic, and basil in a saucepan. Season with salt and pepper, and bring to a simmer. Cook for about 15 minutes. Discard the basil leaf and puree with a hand blender. Put the sauce in a bowl and set aside.

Trim the blossom off the zucchini. Use a mandolin and slice the zucchini lengthwise into very thin strips. Discard the center seedy pieces and separate the slices.

Warm the olive oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes, and red onion and cook until fragrant.
Add the zucchini and toss until just barley wilted, few minutes (if your zucchini slices are thicker like mine it may take a little longer.)

Add the chicken broth and bring to a boil. Add the tomato sauce and bring to simmer while tossing. Add cherry tomatoes and remove from heat. Add fines herbs and toss again. Season with salt and pepper, to taste. Divide the pappardelle onto plates and shower with the cheese. Serve immediately.

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2010-07-23T16:41:00.002-05:00

Blueberry Yogurt Smoothie
Adapted loosely from The Pioneer Woman
Serves 2

1 cup Plain, Unflavored Yogurt (I prefer Greek 0% fat because of the high protein)
1 cup blueberries
1 banana
1/4 cup Skim Milk
Honey
Ice

(Note: Don't limit the flavor to blueberry and banana...use your choice of fruit: raspberries, Peaches, Pineapple, etc)

Place yogurt, fruit, milk, a handful of ice and honey to taste all into a blender. Blend until smooth. Taste it for sweetness and add more honey if needed.
Pour, drink and enjoy!

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2010-07-22T17:49:00.005-05:00

Chicken Piccata Pasta Toss
Adapted from Rachael Ray
Serves 4

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Note: I used about 1/4 cup more white wine, 1/2 cup more chicken broth, 1 small onion, omitted chives and added Parmesan!

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

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2010-07-19T16:44:00.001-05:00

Molasses Spice Cookies with Dark Rum Glaze
Adapted from The Complete America's Test Kitchen Cookbook
Makes 22

1/3 cup (about 2 1/3 ounces) granulated sugar, plus 1/2 cup for dipping
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup packed (2 1/3 ounces) dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses

Adjust oven rack to middle position and heat oven to 375 degrees. Line two baking sheets with parchment paper. Place 1/2 cup sugar for dipping cake pan or shalllow bowl.

Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

In standing mixer fitted with paddle attachment (a hamd mixer works fine too), beat butter with brown sugar and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping down bowl once. Give dough a final stir by hand to ensure that no pockets of flour remain at bottom. Dough will be soft.

Using tablespoon measure, (I use my small Pampered Chef Scoop-Love it!) scoop heaping tablespoon of dough and roll it between your palms into 1 1/4-inch to 1 1/2-inch ball; drop ball into cake pan or bowl with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough.

Bake, one sheet at a time and reversing position of baking sheet from front to back halfway through baking, until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between the cracks and seem underdone), about 11 minutes. Do not overbake.

Cool the cookies on baking sheet for 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve.

While cookies are cooling make the Dark Rum Glaze:
Whisk 1 cup confectioners’ sugar (about 4 ounces) and 2 1/2 to 3 tablespoons dark rum in medium bowl until smooth. Drizzle glaze over cooled cookies with spoon, and spread glaze around cookie with the back of the spoon. Allow glaze to dry for an additional 10 minutes.

If you don't like dark rum, I have heard lemoncello is a delicious substitute.

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2010-07-13T22:55:00.001-05:00

Pico de Gallo

8 medium tomatoes
1 large sweet white onion
24 roasted garlic cloves, about 1/3 cup, I buy in a jar
1 bunch green onions
1 bunch of cilantro
2 large jalapenos
lime
salt
pepper

Chop the tomatoes, onion, green onions (dark and light green parts), cilantro (not the stems) and jalapenos.
I always keep all the jalapeno seeds in but if you are worried it will be too hot eliminate some or all of the seeds, likewise, want more heat add more jalapeno.
Ahhh, and don't forget the garlic. I LOVE garlic so I put almost the entire jar in (which if my calculation is correct, would be approximately 24 roasted garlic gloves!) Feel free to use less...or much less!
Put everything in a large bowl and combine. Let it sit for an hour on the counter so the flavors mingle. Before serving, add salt and pepper (to taste) and fresh squeezed lime juice.

Now, for what I really love!
Once I have my pico made I put it in 2 containers and to half of the pico I add...
30 ounces (2 cans) of black beans
15 ounces (1 can) of corn
This is the best...loaded with black beans!

And then....
I take 2 avocados and smash them up in a bowl with a fork and add about 1 cup of Pico for the most delicious guacamole ever!

Now you have 3 fabulous salsas/dips so you better make some
homemade flour tortillas and tacos!

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2010-07-12T14:54:00.004-05:00

Buttermilk Cheddar Biscuits
Adapted from Ina Garten, Barefoot Contessa Back to Basics
Makes 8 large biscuits

These biscuits are so easy to make, I had to add them to my recipe collection. I cannot say that I ever crave biscuits but if I did these would be what I make. My family loved them...light, flaky and salty! If you don't like salty biscuits cut back a little on the salt in the recipe or don't add the sea salt on top.

I halved the recipe (as you can see in the pictures) and it still made 5 rather large biscuits. I would suggest using a really good quality extra-sharp cheddar cheese.

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated Cheddar
1 egg, beaten with 1 tablespoon water or milk
Sea salt, optional

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times.

Roll the dough out to a rectangle 10 by 5 inches.

With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.

Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with just a little bit of salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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2010-07-05T22:27:00.006-05:00

Blueberry Buckle
Adapted from allrecipes.com

Here are a few things that I now do to try to eliminate the sinking problem:
* Blueberries sink in cakes and breads due to gravity.
* If you are using fresh, plump, juicy blueberries roll them in flour first before adding them to a batter.
* Consider using a little less liquid (ex: milk) to make the batter thicker to prevent sinking.
* Frozen blueberries usually don't sink (but there is nothing better than fresh)!
* Once you pour the batter in the pan start baking immediately so there is less time for them to sink.

This recipe is great! The batter is so thick that I didn't have any issues with the blueberries sinking. I also did a few extra things listed above to help.

Cake:
3/4 cup white sugar
1/4 cup unsalted butter
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Note: The original recipe uses shortening instead of butter in the cake recipe.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.

Cream together 3/4 cup sugar and butter until light and fluffy.

Add the egg and beat until combined.

In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. The batter will be very thick.

Make crumb topping: With a fork, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter.

At this point you have 2 choices:
1. Easiest: Fold the blueberries directly into the batter and pour into the pan.
or
2. More work: Roll the blueberries in about 1 tablespoon of flour. Pour half the batter into the pan, pour the blueberries onto the batter, and then cover with remaining batter...(all this to eliminate the chance of blueberries sinking to the bottom of the cake).

I opted for the later, but I think this batter is thick enough that you could go with the first choice. If you do, let me know how it works out.

Bake at 375 degree F (190 degrees C) for 35-40 minutes or until golden brown and a toothpick comes out clean when inserted in the middle.
Note: the original recipe said to bake for 25 minutes but mine took about 40 minutes.

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2010-07-02T10:28:00.003-05:00

Margarita "No-Churn" Ice Cream
Adapted from Nigella Lawson
Serves 6

I loved this...especially the lime. It isn't quite as delicious as churned ice cream but it is definitely a close second. Next time I make it I will add lime zest into the ice cream before its frozen and don't forget to add lime zest on top of the ice cream before serving.

1/2 cup fresh lime juice
2 tablespoons tequila
3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
1 1/4 cups powdered sugar
2 cups heavy cream

Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.

Add the cream and then softly whip until thick and smooth but not stiff.

Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

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2010-06-27T13:42:00.003-05:00

Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009 via smittenkitchen
Serves 6 (not in my house!)

This is a simple buttermilk cake recipe. Delicious with raspberries and would also be wonderful with any berry of your choice.

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Note: if you dont have buttermilk, you can make it by mixing 1 teaspoon of fresh squeezed lemon juice or vinegar with 1/2 cup milk and let sit for 10 minutes.

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Make the buttermilk if you are using.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and lemon zest. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Place raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

Note: The cake will be most beautful if you place the raspberries' tips side down (opposite of the way I did it).

If you place the tips up, they will sink into the cake. If you place them tips down they will float on top of the cake.

Bake until cake is golden and a wooden pick inserted into center comes out clean, about 20 minutes.

Cool in pan 10 minutes. You can invert onto a cooling rack then flip again once cool onto a serving plate or serve directly out of pan.

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2010-06-25T13:16:00.007-05:00

Favorite Salad with Dressing
Dressing adapted from familyoven.com

1 head of Romaine Lettuce, chopped
1 avocado, cubed
handful of cherry tomatoes, diced
3 hard boiled eggs, cubed
4 strips of bacon, crumbled
Cheese, cubed or crumbled (I prefer sharp cheddar or blue cheese)
Green onion, chopped

Dressing:
1/4 cup olive oil
1 Tablespoon white vinegar
1/4 teaspoon salt
1/8 teaspoon paprika
pinch teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
freshly ground pepper

Note: This will make 5 Tablespoons of salad dressing. If you like more feel free to double it or go to the familyoven.com link to adjust measurements.

Make Dressing:
Add all ingredients to a container and shake vigorously. Refrigerate for at least an hour before serving.

Make Salad:
Cover a large platter with Romaine lettuce. Add all the other ingredients in sections, except for green onions. Sprinkle green onions over top.

Drizzle salad dressing over salad or put in a container on the side of salad (for all the dippers out there!)
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2010-06-21T12:24:00.004-05:00

Cherry Puff Pastry Turnovers
Adapted from www.grouprecips.com
Serves 9

1 pound fresh cherries, pitted and quartered
1/2 cup sugar
1/4 tsp vanilla extract
2 Tablespoons cornstarch
1 Tablespoons butter
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
1 Tablespoon water

For the Glaze:
1/2 cup confectioners sugar
1-2 Tablespoons milk
1/4 teaspoon vanilla

Remove puff pastry from the freezer and allow to thaw.
Preheat the oven to 400 degrees.

In a saucepan, combine the cherries, sugar, vanilla and cornstarch.
Cook the cherry mixture on medium/high heat until it boils, stirring constantly.
Once boiling, lower the heat and simmer until the mixture thickens (for about 5 minutes). Remove from heat and stir in the butter and set aside.

On a clean, flat surface, lay out a sheet of parchment paper and sift flour to lightly coat. Lay your thawed puff pastry flat on the floured paper and lightly cover with sifted flour. Cover with a second sheet of parchment paper.
With a rolling pin, roll the pastry until just under 1/8 inch thick, keeping the dough as square in shape as possible.

Place the paper covered dough on a baking sheet and refrigerate for 10 to 15 minutes, until cold.

Return the pastry dough to the surface and, using a pizza cutter, cut the dough into nine squares. (Note: I wanted large turnovers so I cut four squares, mine were baked perfect at 20 minutes so if you make them smaller they may be done sooner.)

Spray your baking sheet with non-stick cooking spray.

In a small bowl, mix the egg with the water. With a brush, paint the edges of one pastry square (only paint about 1/4 inch border). Spoon a dollop (about 1/8 cup) of cherry filling directly into the center of the dough. Fold dough over into a triangle, keeping the cherries from leaking out the sides, and crimp the edges with a fork. Brush tops with a little more egg wash. Cut 3 1/2-inch slits into the top of the pocket and place it on the baking sheet. Repeat until all squares are completed and bake at 400 degrees for 20 minutes.

Make the glaze if using. Whisk confectioners sugar, 1 Tablespoon of milk and vanilla in a bowl. If it is too thick add more milk, if it is too thin add a little more sugar until you have the desired consistency.

Cool on a cooling rack. Drizzle glaze over turn over. Store in an airtight container, not in the refrigerator.

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2010-06-18T18:44:00.001-05:00

Pasta e Ceci
Adapted from Rachel Alice Roddy
Serves 4

16 ounces canned chickpeas or 8 ounces dried chickpeas soaked overnight and then simmered for 2 hours until tender
6 Tbsp extra virgin olive oil
medium carrot peeled and finely diced
stick of celery finely diced
mild onion peeled and finely diced
2 Tbsp tomato paste
small sprig of rosemary
16 ounces vegetable or chicken stock or water the chickpeas were cooked in with more plain water added to make up the 16 ounces if necessary.
Parmesan rind
salt and freshly ground black pepper
8 ounces small dried tubular pasta
your nicest oil for on top

Note: I made it without celery and it still tasted great. Try to find a small pasta the same size as the chickpeas. I used rigatoni which was way to big even after I cut it in half after it was cooked.

Over medium high heat, add oil to a large heavy pan or dutch oven. Saute the chopped onion, carrot and celery until soft and translucent.

Add the tomato paste and a sprig of rosemary, stir, and then add 2/3 of your cooked chickpeas.

Stir again and then cover everything with stock or water, throw in a Parmesan rind. Bring the pan to a boil, reduce to a simmer for 20 minutes.

Meanwhile in a separate pan, boil water for pasta and cook according to directions, 1 minute less then recommended time. Once cooked, drain and set aside.

After the soup has simmered for 20 minutes, remove the rind and rosemary sprig. Puree the soup with a hand blender (you can also use a blender, be careful and do so in small batches).

Now you add the rest of the chickpeas and season to taste with salt and freshly ground black pepper.

Add pasta to the soup, let the soup rest for about 5 minutes so the flavors mingle.
Serve dribbled with more extra virgin olive oil and some freshly grated Parmesan.

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2010-06-14T17:52:00.003-05:00

Smashed Potatoes
Adapted loosely from Rachael Ray's Yukon Gold Potatoes: Jacques Pepin Style
Serves 6

3 pounds baby Yukon gold potatoes, washed
Salt
Freshly ground black pepper
2 cups chicken stock
2 cups water
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep 12-inch skillet and add salt and pepper, to taste. Cover potatoes almost completely with chicken stock and water (add more water if needed), add the butter and cover skillet with a lid.

Cook the potatoes on high to medium-high heat in the stock until almost tender, about 10-20 minutes, depending upon the size of the potatoes.

Once tender (you can poke a knife in the potato and it is soft) remove the lid and allow the stock to evaporate, about another 10-15 minutes. Once the stock has evaporated pop each potato using a large flat metal spatula or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, about 4-5 minutes per side, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

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2010-06-11T18:02:00.002-05:00

Hard Boiled Eggs with Green Sauce
Adapted from Marcella Hazan's Essentials of Classic Italian Cooking
Serves 6

6 extra-large eggs
2 Tablespoons extra virgin olive oil
1/2 Tablespoon chopped capers (rinsed if packed in salt)
1 Tablespoon chopped parsley
3 flat anchovy fillets
1-2 garlic cloves
1/4 teaspoon Dijon mustard
salt
sweet red bell pepper, diced, for garnish (optional)

Place the eggs in cold water and bring to a boil. Once water has reached a rapid boil, decrease the heat to low and simmer with the lid on the pan for exactly 10 minutes. Remove eggs from water and set aside.

When the eggs are cool, peel the shell off and carefully cut the eggs in half lengthwise. carefully scoop out the yolks and place in a food processor or a bowl along with the rest of the ingredients. Mix everything until it has reached a creamy, uniform mixture. (I prefer a food processor or a blender to hand mixing because I want to make sure the anchovies are completely chopped up!)

Arrange the egg whites on the serving plate. Take the yolk mixture and put into a plastic bag and snip the corner off of one end. Squeeze the yolk mixture (or skip the bag and just spoon the mixture) into each of the 12 egg whites. Garnish with diced red bell pepper.

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2010-06-11T17:47:00.003-05:00

Frozen Watermelon Margaritas
Adapted from Bobby Flay
Serves 8

5 cups cubed watermelon, seeds removed
1/2 cup simple syrup (equal amounts sugar and water, heated until sugar melts), cooled
1/2 cup fresh lime juice
2 cups silver tequila
4 ounces orange liqueur
2 ounces melon liqueur (optional)
Watermelon wedges or lime wedges, for garnish

Note: I used a little more Cointreau because I didn't have melon liqueur. It tasted great and could still really taste the watermelon. You may need to adjust to your own taste.

Place watermelon in a food processor and process until smooth. Pour the pureed watermelon into 2 empty ice cube trays (I used a silicon muffin pan) and freeze until firm, at least 4 hours. Place 8 martini glasses in the freezer to chill.

Most blenders will be too small to accommodate all the ingredients so place half of the ingredients in a blender and blend until smooth. Pour into 4 glasses and repeat with the other half of ingredients. Garnish each glass with a watermelon or lime wedge.

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2010-06-06T11:20:00.006-05:00

Penne Franco
Inspired by Carrabba's Penne Franco
Serves 4

6-8 garlic cloves, minced or pressed through a garlic press
2 ounces + 4 ounces, separated (1/4 cup + 1/2 cup) extra-virgin olive oil
12 ounces (1 1/2 cup) mushrooms, sliced
7 ounces sun-dry tomatoes, minced
28 ounces (2 14-ounce cans) artichoke hearts, quartered
8 ounces (1 cup) kalamata olives, pitted and sliced
4 chicken breast, grilled, sliced (optional)
12-16 ounces Penne pasta
Cayenne Pepper, to taste
Salt, to taste
Freshly-ground black pepper, to taste
Grated Parmesan cheese
Fresh parsley

Grill chicken, if you are using.

In a large pot, boil water. Once boiling, add penne and cook according to package directions. Cook 1 minute less than recommended time.

Meanwhile, in a large skillet add 1/4 cup of olive oil, heat on medium-high. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms, saute until tender, stirring frequently, about 8 minutes. Season with salt and black pepper.

Add sun-dried tomatoes, artichoke hearts, olives, grilled and sliced chicken, cooked penne pasta and remaining 1/2 cup olive oil. Toss and heat through. Taste for seasoning, adjust if needed. Add cayenne pepper if you want a little kick.
Serve with fresh grated Parmesan cheese and parsley.

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2010-06-04T10:27:00.002-05:00

RENCH TOAST
Adapted loosely from Barefoot Contessa Family Style, Challah French Toast
Serves 3

2 large eggs
1/2 cup milk
1/4 teaspoon pure vanilla extract
1 teaspoon good honey
1/8 teaspoon kosher salt
3 slices brioche, challah or day old country bread
Cinnamon
Unsalted butter

Serving Options:
Honey
Fresh berries
Pure maple syrup
Good raspberry preserves
Sifted confectioners' sugar

Directions
Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, milk, vanilla, honey, and salt. Slice the bread in 3/4-inch thick slices. Soak one slice in the egg mixture for about 30 seconds per side. (Note: if your bread is fresh it will soak up the egg mixture immediately so soak for only a few seconds, likewise if it is stale it may need to soak for longer than 30 seconds. Barefoot Contessa recommends 5 minutes but I think that is way too long and the bread would turn to mush.)

Heat about 1 teaspoon (enough to cover bottom of pan) of butter in large saute pan over medium heat. Sprinkle cinnamon on each side of bread once coated with egg mixture and add the soaked bread slice to saute pan, cook for 2 1/2 to 3 minutes on each side, until nicely browned.

Serve immediately or place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked. Serve hot with honey, maple syrup, berries, raspberry preserves, and/or confectioners' sugar.

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2010-05-31T19:40:00.002-05:00

Pasta Salad with Sun-Dried Tomatoes
Adapted from Barefoot Contessa Family Style
Serves 6

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

NOTE: I altered a few things in the dressing recipe: 4 Tablespoons of olive oil instead of 6, no capers, and used parlsey instad of basil.

Cook the pasta:
Boil water and cook the pasta al dente, 1 minute less than the directions on the package. Drain well. Place the pasta in a big seving bowl.

Add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

Make the dressing:
In a food processor, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper. Mix until smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well. Serve immediately or refrigerate.

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2010-05-29T12:56:00.002-05:00

Beef Tacos
Adapted From The Complete America's Test Kitchen TV Show Cookbook,
Serves 4

Beef Filling:
2 teaspoons of vegetable oil
1 small onion, minced
3 medium garlic cloves, about 1 Tablespoon
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon table salt
1 pound 90% lean ground beef
1/2 cup tomato sauce
1/2 cup low sodium chicken broth
2 teaspoons cider vinegar
1 teaspoon brown sugar
ground black pepper

Shells and Toppings:
8 taco Shells
Shredded cheddar or Monterey Jack Cheese
Shredded lettuce
Diced tomatoes

Other Topping Ideas:
Diced avocado
Chopped onion
Sour cream
Black beans
Chopped fresh cilantro

Heat the oil in a medium skillet over medium heat. Add the onion, stir and cook for 2 minutes. Add the garlic and spices, stir and cook for about 30 seconds. Add the ground beef, break up the meat into small pieces and cook until the meat is no longer pink, about 5 minutes. Add tomato sauce, vinegar and brown sugar. Bring to a simmer over low heat. Keep skillet uncovered and stir frequently to break up the meat completely.Simmer until the liquid has reduced and thickened, about 10 minutes. Season as needed with salt and pepper. Serve into taco shells, garnish with toppings and serve immediately.

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2010-05-27T12:07:00.002-05:00

Watermelon Pops

1 watermelon (overly ripe, seedless and sweet)
cookie cutter
Popsicle sticks

Slice half the watermelon in 1/2 inch slices. Use a cookie cutter to cut out shapes. Insert a Popsicle stick or a wooden skewer into the shapes. Freeze the shapes on a baking sheet for a few hours. Use the other 1/2 of the watermelon as a holder for the watermelon pops.

When watermelon is frozen the texture is like a Popsicle, it doesn't freeze all the way. It is amazing even when I use a not so sweet watermelon she still eats every bite and loves it all the same.

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2010-05-12T16:13:00.002-05:00

Smothered Onion Sauce
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Serves 4-6

2 Tablespoons butter
1 1/2 pounds onions, about 6 cups or 3-4 medium onions
salt
Black pepper, freshly ground
1/2 cup dry white wine
2 Tablespoons chopped parsley
1/3 cup freshly grated Parmesan cheese
1 to 1 1/2 pounds pasta

Slice the onions thinly.

Put butter, onion and salt in a large skillet. Cover and turn on the lowest heat setting. Cook for almost an hour, until the onions become very soft.

Uncover, and increase heat to medium-high and cook onions until they become a deep, dark gold color (this took about 20 minutes on my stove), stirring occasionally and until all the liquid has boiled away.

Season with pepper. Taste and add salt if needed. Add wine, increase heat, and stir continuously while wine evaporates. Add parsley and stir.

Toss with cooked and drained pasta. Add Parmesan. Serve immediately.

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2010-05-01T23:44:00.001-05:00

Barbeque Pulled Pork Sandwich
Adapted from Baking Bites
Serves 10-12

5-6 lb. pork shoulder/pork butt
1 medium onion, chopped
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 Tablespoons Worcestershire sauce
3 Tablespoons mustard
2 teaspoons smoked paprika
2 teaspoons garlic powder
pinch cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions. (I have to be honest, I usually use boneless pork sirloin...I know it has "less flavor" and is suppose to be tougher but I always think it tastes great and with all the BBQ sauce its hard to dry out...just don't overcook. When I look at the pork shoulders in the market and I see all that fat, I have a really hard time making the purchase!)

In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Pour half of the sauce over the pork and cover. Set remaining sauce aside.

Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce.

Pulled pork can be held on the “warm” setting in the slow cooker for serving.
Serve on soft sandwich rolls (I like mine toasted)and topped with extra barbecue sauce.

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2010-05-01T09:39:00.002-05:00

Penne with Asparagus

3/4 pound penne
6 garlic cloves, minced or through garlic press
1/2 to 1 teaspoon dried red pepper flakes
1/4 cup olive oil
2 Tablespoons butter
bunch fresh asparagus, cut into 1-inch pieces
Salt to taste
fresh ground black pepper
freshly grated Parmesan cheese (optional)

In a large covered pot, boil water for the pasta. Once water is boiling, add penne and cook al dente...one minute less than recommended time.

In a large skillet, add oil and butter on medium-high heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.

Add asparagus and saute until tender, about 8 minutes. Season with salt and pepper.

Add pasta to skillet and toss to coat. Add Parmesan cheese. Serve immediately.

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2010-04-28T21:28:00.002-05:00

Garlic Sauteed Spinach
Adapted from Ina Garten, Barefoot Contessa Family Style
Serves 4

1 pound baby spinach leaves
1 1/2 Tablespoons good olive oil
1 1/2 Tablespoons chopped garlic (4 cloves)
pinch of kosher salt
3/4 teaspoon freshly ground black pepper
Lemon
1/2 Tablespoon unsalted butter, optional
Sea salt, optional

Note: I made a few changes from the original recipe. Most importantly don't over salt. Make sure you use sea salt or kosher salt which is less "salty" than regular table salt. You can always add more salt at the end if needed.

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

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2010-04-26T19:36:00.004-05:00

Pita Bread
Adapted from The Bread Bible, by Rose Levy Berenbaum, via here
Makes 8 to 12 pitas

16 ounces (3 cups plus a scant 1/4 cup) unbleached all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 1/4 cups (10.4 ounces) water at room temperature

Mix all the ingredients on low in a standing mixer with a paddle attachment until combined, then switch to the dough hook and knead on medium for 7 minutes or until the dough is soft and smooth and the sides of the mixing bowl are clean. Add more water or flour if needed.

Place the dough in a bowl, greased with oil or cooking spray. Cover with plastic wrap and put it in the fridge overnight or up to 3 days. Punch down if it starts to rise during the first 4 hours.

Two hours before shaping take the dough out of the refrigerator and let come to room temperature.

The dough will start to rise to about double the size.

One hour before baking, put a cast iron skillet, baking stone, or baking sheet in the oven and preheat the oven to 475 degrees.

Cut the dough into 8 or 12 pieces. Cover the pieces and work one piece at a time. Shape into a ball and then pat into a disk shape. Cover w/ oiled plastic to rest for 20 min. On a lightly floured surface, roll the dough 1/4" thick and allow to rest uncovered for 10 min.

Quickly place 1 piece of dough directly on the preheated baking stone, skillet, or baking sheet and bake for 3 minutes. The pita should be completely puffed, but not beginning to brown. The dough will not puff well if it is not moist enough. If necessary, spray each remaining piece with water and allow to rest 2 to 3 minutes before baking.

Between batches, allow the oven to reheat for 5 minutes. The pitas can be reheated for about 30 seconds in a hot oven before serving.

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2010-04-24T17:31:00.002-05:00

Blackberry Cassis Sauce
10 ounces frozen or fresh blackberries
1/2 cup sugar
1/2 lemon juice, freshly squeezed
2 oz Cream de Cassis

Make the Blackberry Cassis Sauce:
In a pan, mix the blackberries, sugar and lemon juice on medium high heat. Once bubbling, reduce to a simmer, stirring continuously and pressing on the berries to help breakdown for about 10 minutes or until thick enough to coat the back of a spoon. Take off heat and cool for 5 minutes. Add the Crème de cassis and cool to room temperature. Store in fridge. Makes about 2 cups of sauce. Keep refrigerated for up to a week or freeze for up to 4 months. Tastes best when cold.

I prefer my dessert sauces more "rustic" with seeds and pieces of fruit but I know some people don't, so if you want to remove the seeds from the sauce do so after it has cooled and before you add the Crème de cassis. Use a fine mesh strainer over a bowl and push the sauce through to remove the seeds.

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2010-04-22T11:42:00.001-05:00

SPICED PASTRIES
Adapted from Donna Hay, Issue 34
Serves 8

1/2 cup (110g) white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 3/4 cups (260g) plain (all-purpose) flour, sifted
1 3/4 teaspoons baking powder
1/2 cup (70g) pitted and chopped dates
1/2 cup (125ml) heavy cream
1/2 cup (125ml) milk
3 Tablespoons butter

Note: I made these without the dates. I think they would also taste good with dried cranberries or raisins.

Preheat oven to 180°C (355°F). Combine the sugar, cinnamon and nutmeg and set aside. Place the flour, baking powder and dates in a bowl and stir to combine. Make a well in the center, gradually add the cream and milk, stirring, until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic. Roll out to a 12 x 14 inch rectangle. Brush with butter and sprinkle with the sugar mixture, reserving 1 tablespoon. Roll the dough (short end to short end) and slice into 8 pieces. Place the dough rolls into individual muffin tins sprayed with non-stick spray. Brush the top of rolls with butter and sprinkle with reserved sugar. Bake for 25 minutes or until cooked and lightly golden.

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2010-04-21T22:52:00.002-05:00

Roasted Sweet Potatoes Wedges
Serves 4 to 6

4 sweet potatoes
2 Tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon fresh ground pepper
parsley (optional)
dash red pepper (optional)

Note: I have also used Weber's Veggie Grill Seasoning (one of my favorite all-purpose seasonings)in place of the seasonings listed above.

Preheat oven to 425°F.
Cut potatoes lengthwise into 1/2-inch wedges.

Space the wedges in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with seasonings.

Roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast for about 15 to 20 minutes more until tender, golden and slightly caramelized.

Note: Sweet potatoes are not as crisp as regular potatoes when roasted, they are soft and will be more caramelized.

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2010-04-19T14:06:00.004-05:00

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2010-04-18T22:28:00.003-05:00

The Best Coconut Cake
Adapted From The Complete America's Test Kitchen TV Show Cookbook, Coconut Layer Cake
Serves 10-12

Note: The recipe calls for two 9-inch round cake pans but I made this for my dad's birthday and I needed to to sample (every good baker does; only to make sure it tasted good, of course) so instead I used two 7-inch round pans and a cupcake pan for 6. I gave him the 7-inch round cake and kept the 6 cupcakes for sampling purposes! Baked the 7-inch rounds for about 38 minutes and the cupcakes for about 18 minutes at 325 degrees.

Cake:
2 1/4 cups (9 ounces) cake flour
3/4 cup cream of coconut (available at liqour stores)
5 large egg whites plus 1 large egg, room temperature
1/4 cup water
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup (7 ounces)granulated sugar
1 Tablespoon baking powder
3/4 teaspoon table salt
12 Tablespoons unsalted butter, cut into 12 pieces and softened

Frosting:
2 Tablespoons heavy cream
1 teaspoon coconut extract
1 teaspoon vanilla extract
pinch table salt
16 Tablespoons unsalted butter, softened
1/4 cup cream of coconut
3 cups (12 ounces)confectioner's (powdered) sugar
2 cups sweetened shredded coconut

Make the cake:
Preheat oven to 325 degrees. Grease and line with parchment paper two 9-inch round cake pans.

Whisk together cream of coconut, egg whites, whole egg, water and extracts. Set aside.

In a standing mixer with a paddle attachment slowly mix together flour, granulated sugar, baking powder and salt until combined. Increase the speed to medium and add the butter one piece at a time. Adding a new piece about every 3 seconds. Keep mixing for a minute or two, until the mixture resembles a moist crumb.

Add 1/2 cup of the wet (egg/coconut cream) mixture to the dry (flour/ butter) mixture and beat on medium speed for about 1 minute. Reduce speed to low and add the rest of the wet mixture to the dry mixture and beat just until combined and forms a nice batter.

Pour the batter into the prepared pans and bake for about 30-35 minutes.

Cool pans on wire rack for about 10 minutes. Run a knife around the edge to loosen cake. Invert on wire rack, peel of parchment paper and flip right side up. (At this point I usually stick the cakes in the freezer to cool them down because I am extremely impatient. However, you can let them cool for about an hour on your counter top if you have patience. Obviously, you don't want to frost the cake when it is warm because the frosting will melt.

Make the Frosting:
Stir together the cream, extracts and salt in a small bowl.

In a standing mixer with a whisk attachment, beat the butter and cream of coconut on medium-high for about 30 seconds. Reduce speed to low and slowly add the confectioner's sugar and continue beating until smooth. Add the cream/extracts/salt and beat medium-high until light and fluffy, about 4 minutes.

Toast the Coconut:
Set oven to 325 degrees and sprinkle the coconut flakes onto a baking sheet, in a single layer. Toast, stirring and checking frequently for about 6-10 minutes. It can burn really easy so keep an eye on it.

Decorate the Cake:
Set one cake on a cake plate. You can line the edges of a plate with waxed paper strips to keep from getting frosting on the cake plate but I found this unnecessary, just be careful.

Spread about 1 cup of frosting on the first layer, right up to the edges of the cake. Set the other cake layer on top and frost with the remaining frosting all over the top and sides.

Sprinkle toasted coconut on the top and press it on the sides of the cake.

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2010-04-14T10:03:00.003-05:00

Thick and Chewy Triple Chocolate Cookies
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Makes about 42 cookies

2 cups (10 ounces) all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 Tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces)granulated sugar
2 cups (12 ounces) semisweet chocolate chips (optional)
2 cups dried tart cherries (optional)

If your butter is not softened, set it out on the counter and slice into little pieces so it can soften faster.

Whisk the flour, cocoa, baking powder, and salt together in a bowl; set aside.

Melt the 16 ounces of chocolate in the microwave at 50% power stirring every 30 seconds or over a double boiler.

Whisk the eggs and vanilla together in a bowl. Sprinkle instant coffee/espresso powder on top and set aside.

Beat the butter and sugars together for about 45 seconds. Add the egg mixture. Add the melted chocolate in a steady stream and continue mixing for another 45 seconds. Scrape down bowl with a rubber spatula.

Slowly add the dry ingredients to the wet and mix until just combined. Add the chocolate chips and the dried tart cherries if using.

Over the bowl with plastic wrap and let it sit on the counter for about 30 minutes.

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

Scoop cookie dough out using a 2 Tablespoon cookie scoop. Space them 1 1/2 inches apart on baking sheet.

Bake for 10 minutes.

Note: As with all chocolate baked goods...they taste 100 x's better the next day!

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2010-04-13T09:40:00.004-05:00

The Best Thick and Chewy Chocolate Chip Cookies
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Makes about 18 large cookies

2 cups plus 2 Tablespoons (10 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoon unsalted butter, melted and cooled
1 cup packed (7 ounces) brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg
1 large egg yolk
2 teaspoon vanilla extract
1 1/2 cups (9 ounces) chocolate chips

Preheat oven to 325 degrees and line baking sheets with parchment paper.

Whisk the flour, baking soda and salt together.

In a separate bowl beat the cooled melted butter and the sugars until smooth. Add the egg, egg yolk and vanilla and beat for another 30 seconds. Scrape down the bowl.

Slowly add the dry ingredients into the wet ingredients and mix until combined. Add the chocolate chips.

Use a large cookie scoop (about 3 Tablespoons)...I love mine from Pampered Chef and scoop the dough onto prepared baking sheets, spacing 2 1/2 inches apart.

Bake 15 to 18 minutes.

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2010-04-11T22:46:00.001-05:00

PICKLED RED ONIONS
Adapted from Bon Appetit January 2010

1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick

Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan.

Pour over onions in bowl.

Cover; cool to room temperature. Chill at least over night. They will turn a beautiful deep pink color.
Can be made 3 weeks ahead! Keep chilled. Drain before serving.

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2010-04-11T18:23:00.003-05:00

Parmesan Chicken Breast With Crispy Bacon
Adapted from Jamie Oliver's Parmesan Chicken Breast With Crispy Posh Ham
Serves 2

2 sprigs of fresh thyme
2 skinless chicken breast fillets, preferably free-range or organic
Freshly ground black pepper
1 ¼ ounces grated Parmesan
4 slices of bacon

Note: Jamie uses 6 slices of procutto in place of the bacon and he also uses 1 lemon.

Grate your Parmesan and pick the thyme leaves off the stalks.
Cover the chicken breasts with plastic wrap, Take a heavy pan or a meat tenderizer and smack the chicken breasts until they are nice and even, about 1/2 inch thick.
Season chicken breasts with a little pepper, thyme and Parmesan.

(Note: I used the lemon zest but both my husband and I thought it would be better without, so next time I will be omitting it. If you want to use it now is the time. Sprinkle the zest of one lemon on top of the parmesan.)

Lay 2 bacon slices on each chicken breast. Sprinkle with the remaining thyme leaves.

Heat a skillet over medium heat. Carefully transfer the chicken breasts, bacon side down, into the pan. Cook for 3-4 minutes, flip to other side and cook for 3-4 minutes and then flip again, finishing with the bacon side down, giving it extra time to crisp up (couple minutes).

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2010-04-09T20:38:00.003-05:00

Pasta With Sautéed Mushrooms and Thyme
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 4-6

1 pound farfalle pasta (bow tie)
2 Tablespoons Butter
2 Tablespoons olive oil
4 large shallots, minced
3 medium garlic cloves, minced
10 ounces shiitake mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
10 ounces cremini mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon minced fresh thyme leaves
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 Tablespoon juice from one lemon
Ground black pepper
1 cup fresh Parmesan cheese, grated
2 Tablespoons minced fresh parsley leaves

Cook pasta al dente according to directions.
Melt butter and olive oil in a large skillet over medium-high heat. Add the shallots and Sauté until translucent, about 4 minutes. Add the garlic, cook until fragrant, about 30 seconds. Add mushrooms and 1/2 teaspoon salt. Sauté until brown and cooked, about 7 minutes. Add the thyme and cook until fragrant, about 30 seconds. Remove the mushrooms to a bowl and set the skillet back on the heat and add the chicken broth. Bring to a boil. Scrape all the brown bits off the skillet. Take off the heat and add the cream and lemon juice. Season with salt and pepper.
Add mushrooms, cheese, parsley and pasta back the the chicken broth mixture in the skillet. Stir together over low heat for about 2 minutes, until the cheese melts and most of the liquid is absorbed.

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