Garlicky Tomato Toast

Garlicky Tomato Toast

Garlicky Tomato Toast

3 or 4 very ripe medium tomatoes (about 1 1/2 lb.)

1 pint cherry tomatoes (about 12 ounces)

4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick

4 to 6 garlic cloves, peeled

Salt and pepper

Extra-virgin olive oil

Basil leaves, for garnish (optional)

 

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins. Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside. Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.) With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.) Place toasts on a platter or individual plates. Spoon and spread a heaping T. of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top. Sprinkle generously with salt, pepper and a T. of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

 

Very Green Spaghetti

Very Green Spaghetti

Very Green Spaghetti

5 oz dried spaghetti

4 cloves of garlic

7 oz cavolo nero (Tuscan Kale)

1 oz Parmesan cheese

1 oz ricotta cheese

Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1 1/2 T. of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Healthy Sheet Pan Greek Chicken & Veggies

Healthy Sheet Pan Greek Chicken & Veggies

Healthy Sheet Pan Greek Chicken & Veggies

4 5oz chicken breasts, cut into small cubes

2 cups bell peppers any colors, cut into squares or slices

1 medium red onion cut into squares or slices

1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)

 

4 cloves garlic minced

2 T. olive oil

2 T. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil or thyme

1 tsp. kosher salt

1/2 tsp. black pepper

 

Pre-Heat oven to 450F. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.

In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.

 

Serve on rice, quinoa, with pita & tzatziki or alone with a fork.

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

 

1 lb. baby Dutch yellow potatoes

3 ears corn, each cut crosswise into 6 pieces

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 T. Old Bay seasoning

1 lb. medium shrimp, peeled and deveined

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 lemon, cut into wedges

2 T. chopped fresh parsley leaves

 

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

1/2 cup low-sodium soy sauce

4 to 5 cloves garlic, finely minced or pressed

2 to 3 T. honey

2 T. brown sugar, packed

2 T. sesame oil

2 T. rice vinegar

2 to 3 tsp. ground ginger

1 tsp. kosher salt, optional and to taste (soy sauce already has salt)

1 tsp. freshly ground black pepper, or to taste

pinch cayenne pepper or red pepper flakes, optional and to taste

1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces

about 4 to 6 cups broccoli florets

1 T. cornstarch, optional

1 T. cold water, optional

2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing

1 T. sesame seeds, optional for garnishing

 

Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside. To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine. Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better). Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside. Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade. Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender. While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth. After the beef and broccoli are done, evenly drizzle with the sauce, to taste. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

2 garlic cloves, divided

2 C. packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided

3 T. drained capers

¼ C. walnuts

1 large egg

1 T. paprika

2 tsp. kosher salt, plus more

3 T. plus ½ C. extra-virgin olive oil, divided

1 C. panko (Japanese breadcrumbs)

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

 

Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.) Finely chop 2 C. mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl. Finely chop 3 T. capers. Transfer 2 T. capers to medium bowl, then transfer remaining 1 T. capers to small bowl. Chop ¼ C. walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish. Whisk in 1 egg, 1 T. paprika, 2 tsp. salt, and 1 T. oil to bowl with walnuts. Using clean hands, mix 1 C. panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked! Drizzle 2 T. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan. Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle. While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ C. oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy. Transfer meatballs to a platter, and serve with salsa verde alongside.

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

1 pound broccolini ends trimmed

2 T. extra virgin olive oil or avocado oil

1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt

1½ pounds Italian bulk sausage

1½ C. marinara sauce

Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or ½ tsp. Morton’s kosher salt/fine grain salt).   Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet.  Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

 

Coarse salt and freshly ground pepper

3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 C.)

1/4 C. extra-virgin olive oil, divided

1 onion, diced

2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 C.)

1/4 C. roughly chopped fresh sage leaves

 

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 T. oil in a large (preferably cast-iron) skillet over medium-high heat and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 T. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

The Fairmont’s Rooftop Honey-Pepper Bacon

The Fairmont’s Rooftop Honey-Pepper Bacon

The Fairmont’s Rooftop Honey-Pepper Bacon

1 pound thick-cut applewood-smoked bacon

1/3 C. high-quality honey

Cracked black pepper

Preheat the oven to 35O°F. Line a large, rimmed baking sheet with foil. Arrange the bacon on the foil in one layer, then drizzle with the honey and season evenly with cracked pepper. Bake for 18 to 20 minutes, or until the bacon is crisp. Drain the bacon for 1 to 2 minutes on paper towels, then transfer to a plate and serve immediately.

Slow Cooker Sweet & Spicy Chicken

Slow Cooker Sweet & Spicy Chicken

Slow Cooker Sweet & Spicy Chicken

3 lb. boneless, skinless chicken thighs

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

3 C. broccoli florets

For the sweet & spicy sauce:

2 C. all-fruit apricot jam

2 cloves garlic, minced

2 T. coconut aminos

2 T. dry mustard

2 tsp. dried minced onion

2 tsp. sea salt

1/2 tsp. ground ginger

1/2 tsp. red pepper flakes (use more for a spicier sauce)

2 T. arrowroot powder (for thickening sauce)

 

 

Cut chicken thighs into bite-size chunks and place into a 6-quart slow cooker. Cut the veggies as noted above. Place in a bowl and refrigerate until ready to use, as noted below. In a medium bowl, whisk together the apricot jam, garlic, soy sauce or coconut aminos, mustard, onion, salt, ginger, and red-pepper flakes. Pour over the chicken. Cover and cook on low for 4 to 5 hours. Check chicken at the 4-hour mark, if it’s not cooked through, continue cooking. Once the chicken is cooked through, add the sliced bell peppers and broccoli florets. Then, continue cooking on low until veggies are al dente (about 30-45 minutes). Use a slotted spoon to remove chicken and veggies from slow cooker and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired. To serve, ladle the sauce over the chicken and veggies. Serve over basmati rice or cauli-rice.

Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

1 (5-pound) bone-in or (4-pound) boneless prime rib roast

4 large carrots (about 1 pound), peeled and cut into 2-inch sections

1 (3/4-pound) fennel bulb, cut into 8 sections through the core

1 1/2 pounds small red potatoes, halved if large

6 small shallots, peeled

6 garlic cloves, peeled and smashed

1 T. plus 2 tsp. chopped fresh thyme

2 T. plus 2 tsp. extra-virgin olive oil

salt and freshly ground black pepper to taste

4 C. chopped winter greens, such as kale, collard greens, or chard (about ¼ pound), ribs removed if large

1⁄3 C. cognac

 

Remove the roast from the refrigerator and let sit at room temperature for 1 hour while you prepare the vegetables and preheat the oven.  Place the carrots, fennel, potatoes, shallots, and garlic cloves in a large roasting pan. Add 2 tsp. of the thyme, 1 T. of the oil, salt and pepper to taste, and mix the ingredients together. Nestle the roast into the center of the vegetables (bone side down, if using a bone-in roast). Coat it with the 2 tsp. oil, then sprinkle with the remaining T. of thyme, salt, and plenty of pepper. Preheat the oven to 450°F. When the oven is hot, roast the beef and vegetables for 20 minutes. Reduce the oven temperature to 350°F and roast for 40 minutes longer. Mix the greens with the remaining T. olive oil, nestle them into the vegetables, then cook for 20 to 30 minutes longer (80 to 90 minutes total) or until the inside of the roast reaches 125°F on an instant-read thermometer for rare—the timing will depend on the shape of your roast. (You’ll want to cook it to 135°F for medium, or 145°F for well-done meat.)  Transfer the roast to a large cutting board and let it rest for 10 minutes. Drizzle the cognac over the vegetables and roast for 10 minutes longer. Cut the meat into thin slices and serve immediately, when the vegetables are piping hot.

Glazed Braised Goat Shanks

Glazed Braised Goat Shanks

Glazed Braised Goat Shanks

4 (l-pound) goat shanks

2 tablespoons vegetable oil

1 large onion, chopped

5 carrots, peeled and chopped

5 stalks celery, chopped

4 garlic cloves, peeled and smashed

Salt

Freshly ground black pepper

3/4 teaspoon dried thyme

1 bay leaf

1 1/2 tablespoons tomato paste

3 C. white wine

2 C. chicken broth

 

Heat a large pot with an ovenproof lid over medium-high heat. Pat the goat shanks dry’. Add the oil to the pot, then two of the shanks, and cook until browned on all sides, turning a few times, about 15 minutes total. Transfer the shanks to a plate and repeat with the remaining shanks. While the shanks sear, preheat the oven to 325°F. Add the onion, carrots, celery, and garlic to the pot; salt and pepper to taste; and cook until the vegetables are soft, stirring often, about 10 minutes. Stir in the thyme, bay leaf, and tomato paste; then add the wine and broth; and bring the mixture to a simmer. Slide the seared goat shanks into the pot, cover, and cook for 2 hours, turning once during braising. Transfer the meat to a large platter and tent with foil. Carefully strain the braising liquid, discarding the solids, and return the liquid to the pot. Bring the liquid to a strong simmer over high heat and cook, stirring occasionally, until the liquid has reduced to the consistency of maple syrup, about 15 minutes. Return the shanks to the pan one at a time, rolling them each in the sauce to coat them, and serve hot, drizzled with the remaining sauce.

Sausage and Potato Casserole

Sausage and Potato Casserole

Sausage and Potato Casserole

2 lbs. Italian Sausage, cut into links

2 – 3 pounds red potatoes or russets, scrubbed and cut into bite-sized pieces (If you use russets, I recommend peeling them.)

2 red onions, sliced

4 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. ground black pepper

2 tsp. Italian seasoning

 

Preheat oven to 350 degrees. Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13×9 casserole dish. Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

6 ounces cream cheese, at room temp

2 Tablespoons sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed

1 1/2 cups fruit (See Kelly’s Note)

1 large egg

Sanding sugar (optional)

Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.  Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

LTS Chicken Tortellini Soup

LTS Chicken Tortellini Soup

LTS Chicken Tortellini Soup

 

1 package Dried Tortellini

1 tsp. dehydrated Garlic (powder, flakes or minces)

½ C. dehydrated Onion

4-6 C. Chicken Broth (or Water + Bouillon)

1 tsp. tomato paste (You can use the whole can if it’s not possible to reserve it for another use.  Use 5-6 C. stock, not 4)

1 (24-ounce) jar marinara sauce

1 to 2 tsp. sugar, to taste

1-2 cans Chicken

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. fennel seeds, crushed

Salt & freshly ground black pepper, to taste

Parmesan Cheese

Fresh Basil, Parsley, or Thyme, for garnish, if available

 

Simmer tortellini with garlic and onion in broth until tortellini is not quite yet al dente.  Add tomato paste, marinara and sugar and stir until incorporated and heated through; the tortellini should be at the texture that you like before continuing.  Stir in chicken (undrained), and all herbs and spices.  Simmer just to heat chicken and serve.  In garden season, wilting spinach or other dark leafy green into this soup is lovely

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

2 ½ lb. piece hanger steak, at room temperature

For drizzling: olive oil

2 ciabatta rolls, halved horizontally

2 Spanish onions, thickly sliced

2 vine-ripened tomatoes, thickly sliced

To serve: good-quality mayonnaise

1 cup (loosely packed) wild rocket

 

Barbecue sauce

 

2-3 T. butter, coarsely chopped

2 onions, finely chopped

2 garlic cloves, finely chopped

½ C. Kentucky bourbon

1 ½ C. tomato sauce

1 C. each tomato passata and cider vinegar

¾ C. brown sugar

1/3 C. Worcestershire sauce

¼ C. molasses

3 canned chipotle chilies in adobo

1 T. chipotle Tabasco

Juice of 1 lemon

 

For barbecue sauce, heat butter in a large saucepan over low heat, add onion and garlic and stir occasionally until very tender (10-15 minutes). Increase heat to medium, add bourbon, bring to the simmer, then add remaining ingredients except lemon juice. Reduce heat to low and stir occasionally until thick and dark (45-50 minutes). Add juice, season to taste, pour into sterile containers or jars, seal and refrigerate to cool. Makes about 1 litre. Barbecue sauce will keep refrigerated for 3 weeks in a sterile airtight container. Preheat a barbecue to medium heat. Drizzle steak with a little olive oil, season to taste and barbecue, turning frequently, until cooked to your liking (15-20 minutes for medium-rare). Set aside to rest for 10 minutes then thickly slice. Meanwhile, drizzle cut sides of ciabatta with a little oil, season to taste, grill on barbecue until toasted (1-2 minutes), set aside.  Drizzle onion with a little oil, season to taste and barbecue on the flat plate, stirring occasionally, until tender (5-10 minutes).  Spread cut-sides of ciabatta with mayonnaise, divide steak among ciabatta, top with tomato, onion and rocket, season to taste and serve with barbecue sauce.

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

1 cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup water

1 egg, beaten

1 cup grated green zucchini, from 1 medium zucchini (about ½ pound)

¼ cup packed fresh basil, very thinly sliced

3 tablespoons canola oil

4 zucchini blossoms

 

Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil and stir together gently with a spoon.  Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes.  While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.  Serve the pancakes piping hot, cut into eight pieces each. Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

12 oz of Canadian bacon, diced

6 English Muffins, split and cut into cubes

4 eggs

1 C. whole milk

1/2 tsp. onion powder

1/4 tsp. paprika

 

3 large egg yolks

1/4 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/8 tsp. ground black pepper

1/2 C. unsalted butter, melted

 

Grease a standard 12-C. muffin pan. Fill each muffin C. with several bread cubes, pressing into the bottom. Sprinkle diced Canadian bacon among the C.. Fill all the space in each C. with the remaining bread cubes. They should be packed fairly tight. In a mixing bowl, whisk eggs, milk and onion powder. Pour the mixture evenly over the 12 C.. Press the bread to help soak in the eggs. Continue to fill the C. until all the liquid is used. Cover with foil and place in the refrigerator overnight. The next morning, preheat the oven to 375°F. Remove casserole C. from the refrigerator and uncover. Sprinkle paprika on top of the C. and return the foil. Bake at 375°F, covered for 35 minutes. Uncover and bake for an additional 10-12 minutes, or until a knife, inserted in the middle, conies out clean. Once the casserole C. are ready to serve, prepare the hollandaise. In a blender, combine all egg yolks, mustard, lemon juice, cayenne, and pepper. Cover and blend until well combined, about 5 seconds. Melt butter in a microwave safe spouted measuring C. for about 1 minute. With the blender on high speed, very slowly pour butter into the blender. The mixture will thicken quickly. Serve immediately.

Sheet Pan Orange Chicken with Garlicky Green Beans

Sheet Pan Orange Chicken with Garlicky Green Beans

Sheet Pan Orange Chicken with Garlicky Green Beans

8 (6-oz.) bone-in, skin-on chicken thighs

1 1/2 tablespoons canola oil, divided

1 1/2 teaspoons kosher salt, divided

3/4 teaspoons black pepper, divided

3/4 cup orange marmalade

1 1/2 tablespoons soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon hot mustard

1/2 teaspoon toasted sesame oil

8 ounces haricots verts (French green beans), trimmed

2 teaspoons Asian chili-garlic sauce

 

Preheat oven to 400°F. Rub chicken thighs with 1/2 tablespoon of the canola oil, and place on an aluminum foil-lined sheet pan or rimmed baking sheet. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bake in preheated oven until a meat thermometer inserted in the thickest portion of chicken registers 165°F, about 35 minutes.  Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside. Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Increase oven temperature to broil. Brush orange marmalade mixture on chicken thighs, and spread green beans around chicken. Broil until green beans are tender and chicken is browned and glazed, about 3 minutes.

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

1 1⁄4 C. sugar

1⁄2 C. butter

1⁄2 C. peanut butter

1⁄4 C. water

1 tsp. vanilla

1 egg

1 1⁄2 C. whole wheat flour or 1 1⁄2 C. all-purpose flour

1 C. old fashioned oats or 1 C. quick-cooking oats

1 C. raisins

1⁄2 tsp. salt

1⁄2 tsp. baking soda

4 C. Cheerios toasted oat cereal

 

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.

Bake right away (do not chill) 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

8 oz bacon, diced

3/4 C. diced onion

2 cloves garlic, minced

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

1 C. frozen peas

1/2 C. sour cream

salt and pepper

grated Parmesan, for serving

 

In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain all but about 2 tsp. of the bacon grease in the skillet. To the hot bacon grease, add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook for an additional minute. Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes. Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Taste and season to taste with salt and pepper. Serve immediately, topped with parmesan cheese.

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

1 lb ground beef

1 medium sweet onion, diced

8 oz crimini mushrooms, sliced

1 tsp. kosher salt

2 cloves garlic, minced

2 tsp. paprika

1 tsp. dried thyme

1 tsp. ground black pepper

4 C. low sodium beef or chicken broth

12 oz. egg noodles

1/2 C. sour cream

1/2 C. chopped parsley

 

Heat large deep skillet over medium heat. Add the ground beef and cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Remove the beef to a bowl, leaving the fat in the pan. Add the onion, mushrooms, and salt and cook until the mushrooms are tender and the onion is translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Sprinkle the paprika, thyme, and pepper over the top and stir to combine.  Pour in the broth and scrape up any bits stuck to the pan. Add the pasta. Bring to a boil over medium-high heat and continue to cook, stirring often, until the pasta is al dente, about 10 minutes. Return the reserved ground beef to the pan and stir through until warm, about a minute. Remove from heat and stir in sour cream and parsley. Serve immediately.

Pigs in a Blanket Bites

Pigs in a Blanket Bites

Pigs in a Blanket Bites

 

Sheet puff pastry (1/2 of a 17.3 oz package)

all purpose flour, for rolling out

1 large egg

1 tsp. water

18 ounces fully cooked andouille sausage (6 sausages)

2 tsp. yellow mustard seeds

2 tsp. fine cornmeal

Creole mustard, for serving

 

Line a rimmed baking sheet with parchment paper or a silicone baking liner. Lightly dust a work surface with flour. Roll the puff pastry into a 12×12-inch square. Brush away any excess flour. Cut the square into half horizontally, then in thirds vertically to make 6 4×6-inch rectangles. In a small bowl, whisk together the egg and water. Brush the rectangles with the egg wash. Place one sausage along the long end of the rectangle, (don’t worry if the ends stick out), and roll the pastry around the sausage. Press the edge to seal. Place on the prepared pan. Repeat with the remaining sausages and rectangles. Set aside the remaining egg wash and refrigerate the sausages for 30 minutes, or up to overnight. Preheat the oven to 400F. Combine the mustard seeds and cornmeal in a shallow baking dish. Working with 1 roll at a time, brush the outside of the pastry with the egg wash. Roll in the seed-cornmeal mixture. Repeat with the remaining sausages. (If the pastry becomes warm or soft, return to the refrigerator for a few minutes.) Using a sharp knife, cut off any ends of the sausages that stick out of the ends. Cut each roll into 6 pieces. If using skewers or toothpicks, insert into the pieces and arrange on the baking sheet, alternating the orientation so the skewers don’t touch the pastry as it expands while baking. Bake for 10 minutes, then flip. Continue cooking until golden brown, 8 to 10 minutes more. Remove to a rack to cool slightly before serving. Serve warm with the Creole mustard for dipping.

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

1 lb. ground beef

1 medium sweet onion, diced

3 cloves garlic, minced

1/2 tsp. kosher salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

8 oz. dry mafalda pasta (small wavy like lasagna pieces)

3 C. chicken broth

1 C. (4 oz.) shredded mozzarella cheese

2 tsp. minced fresh parsley

In a large, deep skillet, brown the ground beef over medium-high heat until it is well browned and no longer pink. Drain off any excess fat, if needed. Add the chopped onion and minced garlic to the skillet and stir. Season with salt, basil, oregano, and crushed red pepper, and cook until the onion gets soft and translucent, about 3 minutes.

Add the crushed tomatoes, pasta, and chicken broth and stir everything together. Bring to a boil then reduce to medium low. Cook for about 15 minutes or until the pasta is cooked through; most of the sauce should be absorbed. Stir in the cheese and cook for another 30 seconds to a minute until the cheese melts. Garnish with parsley and serve immediately.

Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

8 T. (1 stick) (4 oz./125 g) unsalted butter, plus more for greasing

1 1/3 cups (4 oz./125 g) rolled oats

2/3 cup (4 oz./125 g) all-purpose flour

2/3 cup (5 oz./155 g) plus 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

Kosher salt

2 batches basic pie dough

4 1/2 lb. (2.25 kg) ripe nectarines, pitted and sliced (about 12 cups)

1/2 cup (4 fl. oz./125 ml) honey

3 T. cornstarch

Grated zest and juice of 1 lemon

 

Preheat an oven to 400°F (200°C). Lightly butter a half-sheet pan. In a small saucepan over medium heat, melt the butter. Cook, swirling the pan frequently, until the butter foams, begins to brown and smells nutty, about 6 minutes; be careful not to burn the butter. Remove the pan from the heat and let the butter cool to room temperature. In a bowl, stir together the oats, flour, the 2/3 cup (5 oz./155 g) brown sugar and 1 tsp. salt. Add the brown butter and stir to combine. Refrigerate until ready to use. On a lightly floured work surface, roll out all of the pie dough into a 22-by-18-inch (55-by-45-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around a rolling pin and unroll it on top of the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and fold in the excess dough. Refrigerate the dough for 30 minutes. In a large bowl, toss the nectarines with the remaining 1/2 cup (3 1/2 oz./105 g) brown sugar, the honey, cornstarch, lemon zest and juice, and a pinch of salt. Pour the nectarine mixture into the prepared crust. Sprinkle the oat mixture evenly over the top. Transfer to the oven and bake until the topping is golden brown and the fruit is bubbling, about 45 minutes. Transfer to a wire rack and let cool for at least 1 hour before serving. Serves 12.

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 tablespoon minced Garlic

1 teaspoon Chilli Powder or smoked Paprika

1/4 cup Olive Oil

2 tablespoons whole grain Mustard

1 tablespoon Oregano

Salt to taste

6 bone-in, skin-on Chicken Thighs

6-7 cups Vegetables (Root vegetables will be better for 30 minutes (Potatoes, Onions, Carrots, etc).  Smaller, lighter vegetables (Green Beans, Broccoli, Peppers, etc) can be added halfway through)

2 tablespoons Garlic Powder or fresh garlic

3 tablespoons Olive Oil

Salt and Pepper to taste

Pre-heat oven to 220C/425F. Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well. Set aside while you prep the veggies. Veggies: Add all the veggies to the sheet pan or jelly roll pan and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan. Bake: Place the chicken thighs on top of the veggies and bake for 30-35 minutes or till the internal temperature of the chicken reads 165F.  (You can remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.)

Basic Green Smoothie

Basic Green Smoothie

½ banana, peeled

1½ cup (225 g) green grapes

1 Large orange, peeled, halved

1 slice pineapple, peeled

1½ cup (60 g) spinach

⅛ teaspoon lime zest

2 Tablespoons agave nectar

1 cup (130 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 10, then to High. Blend for 30 seconds, or until desired consistency is reached.

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes)

small baby artichokes, peeled and trimmed as in video

1 extra large egg

1/4-1/2 cup flour

salt

oil for frying

Prepare the artichokes as seen in the video, tearing off the tough outer leaves. Cut off the tough top of the leaves. Trim off the bottom stem and the bottom of the heart. Place in water with lemon juice or white wine vinegar. Drain the artichokes and cut into smaller pieces, 1/2’s or 1/4’s if they are larger. Place in a bowl. Add one whole egg, and mix to blend well with the artichokes and a pinch of salt. Add enough flour to create a rough “Batter” which will stick on the artichokes. There should be no extra liquid. It will probably not seem like a lot of batter. Fry in hot oil, not touching each other, until golden. Salt when done.

 

Bloody Mary Soup

Bloody Mary Soup

Bloody Mary Soup

2¼ cup (532 ml) tomato juice

3 Roma tomatoes, diced

1 carrot, halved

1 Tablespoon Worcestershire sauce

1 Tablespoon white balsamic vinegar

1 lime, peeled, halved

4 drops Tabasco sauce

1 fluid ounce (25 ml) vodka

salt and pepper, to taste

 

Place Ingredients into the Vitamix Container in the order listed. And secure Lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 5 minutes or until heavy steam escapes from the vented lid. Chef’s Note: Garnish with your favorite Bloody Mary toppings, such as olives, diced celery or pickles.

Tropical Escape Smoothie

Tropical Escape Smoothie

Tropical Escape Smoothie

¼ cup (60 ml) orange juice

¾ cup (180 ml) water

¼ cup (60 ml) light coconut milk

1 lime, peeled, halved

½ banana, peeled

½ cup (80 g) frozen mango

1 cup (160 g) frozen pineapple

2 cups (260 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

Almond crusted pork chops with apples

Almond crusted pork chops with apples

Almond crusted pork chops with apples

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

 

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 shallots, sliced

2 golden delicious apples, peeled and cut into 1-inch chunks

1 teaspoon chopped fresh rosemary

1 teaspoon packed brown sugar

1/2 cup chicken stock

 

Preheat the oven to 400 degrees. To make the pork chops: In a food processor, pulse the almonds to coarse crumbs, about the size of the panko. Mix together the panko and almonds in a shallow dish and stir in the orange zest. Season the crumbs and pork chops with salt and pepper. In another small dish, mix the mustard and egg yolk together. Brush the chops with the mustard mixture, then dredge all over in the crumbs. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, brown the chops on both sides, about 2 minutes per side. Remove them to a plate. To make the apples, wipe skillet clean and set over medium heat. Melt the butter. Add the shallots and cook until wilted, about 3 minutes. Add the apples and cook and toss until they begin to brown, about 3 minutes. Add the rosemary and season with salt and pepper. Add the brown sugar, orange juice and chicken stock and bring everything to a boil. Cook just until the sauce comes together, then put the chops on top of the apples and bake until the chops are just cooked through, about 8 to 10 minutes.

Park’s Ham and Biscuits

Park’s Ham and Biscuits

Park’s Ham and Biscuits

4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces

2 tablespoons cold shortening, cut into pieces

2 cups all-purpose flour, plus more for rolling

2 1/2 teaspoons baking powder

1 teaspoon sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup chilled buttermilk

Heavy cream or milk, for brushing

8 ounces thinly sliced country ham, for serving

Hot-pepper jelly, for serving

 

Preheat the oven to 45O°F. Line a baking sheet with parchment. Put the butter and shortening in a small bowl and freeze while you prepare the dry ingredients. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. Pulse a few times, just to combine. Scatter the cold butter and shortening pieces on top of the flour and pulse the food processor in short bursts until you have pea-size pieces. Pour the buttermilk over the top and pulse two or three times, just to make a shaggy dough. Don’t over process. Dump the dough onto a floured work surface and knead once or twice. Pat or roll into a V2-inch-thick square. Dip a 2-inch-round cutter in flour and cut as closely together as possible to get 12 to 14 biscuits. Arrange on the baking sheet without touching. Lightly brush with the cream. Bake until puffed and golden brown all over, until the bottoms are golden, too, 8 to 9 minutes. Remove to a wire cooling rack. Split the warm biscuits and serve with the ham and a dollop of pepper jelly.

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

1 1/2 cups pearl barley

1 pinch salt

1 medium sized zucchini, finely diced

1/4 cup extra-virgin olive oil

1/4 cup tahini, stirred

1/4 cup white balsamic vinegar

1/2 cup chopped scallions, white and green parts

1 small jalapeño, seeded

1 garlic clove

1/2 cup chopped green olives

2 tbsp chopped drained capers

1/2 cup fresh cilantro leaves

 

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.  Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.

 

Beijing Pea Pod Salad

Beijing Pea Pod Salad

Beijing Pea Pod Salad

 

1 C. Snow Peas

1 C. Chinese Cabbage, shredded

1/4 C. Bamboo Shoots, drained

4 Water Chestnuts, sliced

4 Mushrooms, sliced

2 T. Lemon Juice

4 tsp. Soy Sauce

1 tsp. Dry Mustard

 

In saucepan, cook snow peas until boiling salted water just until tender; drain and chill. Combine with remaining vegetables in bowl. In small bowl whisk together lemon juice, soy sauce, and mustard; drizzle over vegetables.

Berry Delicious Salad

Berry Delicious Salad

Berry Delicious Salad

2 T. canola oil

1/4 C. sliced fresh strawberries

1 1/2 T. raspberry or red wine vinegar

1 1/2 tsp. sugar substitute or honey

1/4 tsp. fines herbes or dried thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

6 C. mixed baby salad greens

1 C. sliced fresh strawberries

1/4 C. crumbled reduced-fat feta cheese or blue cheese

1/4 C. chopped toasted pecans

 

To make dressing: put all of the ingredients in a mini blender jar, and blend until smooth. Chill until ready to serve. To make salad: place 1/4 of the salad greens on each of four salad plates. Top the greens with 1/4 of the berries, cheese, and pecans. Drizzle a T. of dressing over each salad and serve immediately.

Berry Freezer Jam

Berry Freezer Jam

Berry Freezer Jam

 

4 C. Berry

4 C. Sugar

1/4 tsp. Shredded Citrus Peel

3oz. Liquid Fruit Pectin

2 T. Lemon Juice

 

Crush berries. Measure 2 C. berries. In bowl combine berries, sugar, and lemon peel. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture and stir for 3 minutes. Ladle at once into jars or freezer containers, leave a 1/2” headspace. Seal, label. Let stand at room temperature about 2 hours or until jam is set. Store in fridge for 3 weeks, or up to 1 year in the freezer.

Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

3 T. lightly salted butter

1 C. Pear, skinned and cored, diced

3 large onions, sliced

2/3 C. firmly packed brown sugar

1/4 C. balsamic vinegar

1 tsp. finely chopped fresh rosemary

 

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add pears and sugar, stir simmer uncovered, until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary. Serve at room temp.