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Month: January 2018

BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

1/2 C. yellow cornmeal

1/2 C. all-purpose flour

1 T. baking powder

3/4 tsp. salt

1/8 tsp. ground black pepper

2 eggs

1 C. whole milk

1 C. fresh sweet corn kernels or frozen whole kernel corn, thawed and drained

Nonstick cooking spray

2 large green or red tomatoes, sliced

8 slices thick sliced applewood smoked bacon

3 T. packed brown sugar

1/4 tsp. cayenne pepper

3 C. fresh mesclun mix

1 recipe Buttermilk Dressing

1 C. cherry tomatoes, halved or quartered

Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn. Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 C. batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes) Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.

 

Buttermilk Dressing: Combine 1/3 C. buttermilk, ¼ C. fat free Greek Yogurt, 2 tsp. snipped dill, 1 tsp. Lemon Juice and a bit of pepper to a mason jar and shake until well combined.

 

Yield: 4 servings

Calories: 442

Fat: 16g

Fiber: 4g

Beefy Tomato Soup

Beefy Tomato Soup

Beefy Tomato Soup

¾ lb. ground beef

2 tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

2 teaspoons salt

¼ teaspoon ground black pepper

1 teaspoon oregano

1 (23.5) oz jar Spaghetti Sauce or Crushed Tomatoes (add seasonings)

4 cups of chicken stock

½ cup of cream cheese, at room temperature

1½ cups elbow macaroni or short-tubed pasta

¼ cup fresh chopped basil, divided

In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it’s all mixed in and then add ½ of the fresh basil.

Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.

Ham and Cheese Waffle

Ham and Cheese Waffle

WIW: Ham and Cheese Waffle

1 3/4 C. flour
2 T. sugar
1 T. baking powder
2 lg eggs
1 3/4 C. milk
1/2 C. melted butter, cooled
5 slices of ham, chopped
3/4 C. mozzarella cheese, shredded

In a large mixing bowl combine all wet ingredients together. Beat until all wet ingredients are well blended. Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix. Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese. Cook until golden brown and the mixture is no longer a wet dough. You can top with powdered sugar or syrup.

Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

2 T. unsalted butter

2 yellow onions, chopped

9 oz. young, tender sorrel leaves, stems removed

1 1/4 lb. red new potatoes, peeled and thinly sliced

2 cups chicken or vegetable stock, or canned broth

4 cups water

1/2 cup heavy cream

Salt and freshly ground pepper, to taste

Torn Croutons

To make the soup, in a soup pot over medium heat, melt the butter. Add the onions and sauté, stirring, until soft, about 10 minutes. Add the sorrel and cook, stirring, until wilted, about 2 minutes. Increase the heat to high, add the potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly.  Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain the puree through a fine-mesh sieve into a clean saucepan. Stir in the cream, mixing well. Season with salt and pepper.  Place the saucepan over medium heat and reheat the soup to serving temperature. Ladle into warmed bowls, garnish with the croutons and serve immediately.

Creamy Caesar Salad with Torn Croutons

Creamy Caesar Salad with Torn Croutons

Creamy Caesar Salad with Torn Croutons

1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (or use the Torn Croutons you made ahead)

10 anchovy fillets, plus more for garnish

1/4 C. red wine vinegar

3 T. Dijon mustard

2 garlic cloves

1 large egg

1 C. vegetable oil

1/3 C. freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving

Kosher salt

Freshly ground pepper

18 ounces Little Gem lettuce, leaves separated and chilled

**Colatura is an italian fish sauce that adds an unexplainable deliciousness when a bit is used in place of some of the anchovy.

Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 C. of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.

Torn Croutons

Torn Croutons

Torn Croutons

There is no need to cut croutons into perfect little squares Just tear the bread—it’s easier and more fun, and most important, the croutons taste better because they have lots of raggedy edges that get crisp, and even slightly burnt. And stop cutting the crust off the loaf; the crust gives you more flavor, more texture. What you don’t want are hard croutons. You always want a little bit of chew in the center, not on every single one, but every third one at least; the lack of uniformity helps this. You also want the croutons to absorb the juices from vegetables, the extra-virgin olive oil, the vinaigrettes … All that flavor is carried into the crouton better through the torn edges.

2 large thick slices country loaf (about 4 ounces)

2 T. EVOO (or bacon fat)

Salt & Pepper (also can add granulated onion and/or garlic, dried herbs and/or finely grated lemon zest)

Heat oven to 400. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper. Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.  Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)

AK Stir Fried Beef with Noodles

AK Stir Fried Beef with Noodles

AK Stir Fried Beef with Noodles

1 T. soy sauce

1 T. sake or sherry

1 tsp. sesame oil

1 tsp. corn starch

8 ounces round steak, rump steak, or sirloin cut into strips

8 ounces pasta twirls

1 medium carrot. Peeled and sliced or cut into stars

6 ounces new potatoes

4 ounces green beans, trimmed

3 T. sunflower oil

1 clove garlic, crushed

1 medium onion, thinly sliced

 

½ chicken stock cube, dissolved in 6 T. boiling water

½ tsp. rice wine vinegar

1 tsp. soy sauce

1 tsp. sugar

½ tsp. cornstarch

½ sweet red pepper, cut into strips

Salt and freshly ground black pepper

 

Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes. Cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm. Steam the carrot, potatoes, and green beans for about 6 minutes or until tender. Meanwhile, heat 1 T. of the oil in a wok or frying pan and stir-fry the beef for 3 minutes. Take out the beef and set aside. In the same pan, heat the remaining 2 table-spoons oil and sauté the garlic and onion for 3 minutes. Mix together all the ingredients for the sauce. Add the red pepper to the onion and cook for 2 minutes, cut the potatoes into slices, and ad these tighter with the carrot, green beans, and beef and season with some salt and freshly ground black pepper. Stir in the sauce and cooked pasta and cook for 2 minutes.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 T. Soy Sauce

1 T. Asian Fish Sauce

Finely Grated Zest of ½ Lime

1 tsp. fresh Lime Juice

1/2 tsp. honey

1/8 tsp. kosher salt, plus more as needed

1 T. peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving

1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 C. (5 ounces) fresh baby spinach

1/2 C. fresh basil leaves, torn into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded Carrots, for Serving

Lime Wedges for Serving

Lettuce Leaves, for Serving

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the 1/8 tsp. salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed.

WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

2 oz. (about 1 C.) fresh baby spinach, finely chopped

2 oz. feta cheese, crumbled (about 1/2 C.)

2 T. pine nuts, toasted

2 cloves garlic, minced

1/2 tsp. dried thyme

PAM® Original No-Stick Cooking Spray

4 boneless skinless chicken breast halves (about 6 oz. each)

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

 

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Combine the spinach, cheese, nuts, garlic and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray. Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close. Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid. Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you’re using an instant-read thermometer, the internal temperature of the meat should reach 165°F.) Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven. Serve warm.

Sweet Onion—Smothered Pork Chops

Sweet Onion—Smothered Pork Chops

Sweet Onion—Smothered Pork Chops

 

1/2 teaspoon smoked paprika

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 1/2 inch thick

2 tablespoons olive oil

3 cups thinly sliced Vidalia onions

3 tablespoons unsalted butter

3 garlic cloves. minced

2 teaspoons chopped fresh oregano leaves

 

Put a large skillet over medium-high heat. In a small bowl, combine the paprika, 1/2 teaspoon salt, and pepper to taste. Season the pork chops on both sides with this spice mixture. Add the olive oil to the preheated pan. Add the pork and cook, without moving, until a crust begins to form, about 2 minutes. Flip the pork and scoot it to one side of the pan. Add the onions and season with a good pinch of salt. Cook, stirring occasionally, until the onions soften and begin to color, about 2 minutes.  Add the butter, garlic, and oregano and cook, while stirring, for an additional minute. Top each piece of pork with the onions and serve.

Party-Ready Chicken and Waffles

Party-Ready Chicken and Waffles

WIW: Party-Ready Chicken and Waffles

2 tsp. yeast

½ C. warm water

1 ¾ C. milk

6 T. melted butter

2 eggs

½ tsp. pure vanilla extract

2 C. all-purpose flour

1 T. sugar

Pinch of salt

Pinch of cinnamon

Canola or peanut oil, for frying

1 ¼ C. all-purpose flour

2 T. cornstarch

1 tsp. cayenne pepper

1 T. dried Italian herb seasoning

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. buttermilk

1 ½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces

Hot sauce, to taste

Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Melissa Clark’s Grilled Skirt Steak with Orange, Oregano and Fresh Mango

1 tsp. lime zest, finely grated

2 T. fresh lime juice

1/2 tsp. orange zest, finely grated

1/4 C.(s) fresh orange juice

2 T. olive oil

2 large garlic clove(s)

1 1/2 T. fresh oregano, packed

1 1/2 tsp. ground cumin

1 1/4 tsp. kosher salt

1/2 tsp. black pepper, freshly ground

1 1/2 pound(s) uncooked lean flank steak

2 mangoes, ripe but firm, sliced

2 fresh limes, cut in 8 wedges

In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. Reserve 2 T. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight). Heat grill (or broiler) to high. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.

Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)

Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)

Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)

1/2 C. olive oil

2 ½ oz day old bread, sliced in 1 ½ cubes (Hogaza or whole grain bread)

3 cloves garlic

1 1/2 ounces Spanish serrano ham or prosciutto, diced

½ T. onion, chopped

½ tsp Spanish paprika

3 ¼ C. of chicken stock, boiling hot

1 T. Tomato Paste

1 sprig fresh parsley, chopped

3 eggs

Salt

 

Preheat oven to 350º. Heat oil in a skillet over medium heat and add bread cubes when hot.

Fry until golden brown. Drain on paper towels. Remove all but 2 T. of oil and fry garlic, chopped until golden but not too crunchy; remove and reserve, leaving oil in the pan.  Add the ham to the pan and fry a bit until crunchy edges.  Now add the onions and cook on medium low stirring occasionally until the onions are soft. Crush fried garlic in mortar with paprika. Place the fried bread in an oven proof casserole pan that can be used on the stove and pour onion mixture over the top. Pour in the boiling chicken stock.  Stir in tomato paste, add parsley and the garlic, season with salt, and stir well. Bring to a boil and then lower heat and simmer for 5 minutes. Transfer the casserole to the oven and bake for 7 minutes until a crust forms. Remove from the oven and crack 3 eggs onto crust. Return to the oven and bake until the whites are just set. Serve immediately.

Za’atar Chicken with Lemon and Yogurt

Za’atar Chicken with Lemon and Yogurt

Za’atar Chicken with Lemon and Yogurt

6 boneless, skinless chicken thighs (about 2 pounds)

8 garlic cloves, grated on a Microplane or minced Grated zest and juice of 2 lemons

1 T. za’atar

3 T. minced fresh parsley, plus more for serving

3 T. extra-virgin olive oil, plus more for serving

1 ¾ tsp. kosher salt

2/3 C. plain Greek yogurt, preferably whole-milk

1/4 tsp. freshly ground black pepper

¼ tsp. freshly ground black pepper

Parsley leaves, for garnish (optional)

Ground sumac, for garnish (optional)

Pomegranate seeds, for garnish (optional)

Mint leaves, for garnish (optional)

In a large bowl, combine the chicken with all but l tsp. of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1V2 tsp. of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn. While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 tsp. salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass the yogurt for dipping.   Serve this with the Citrus Salad with Olives if you like.

Citrus Salad with Olives

Citrus Salad with Olives

Citrus Salad with Olives

3 Small Orange or 3 large Tangerines

1 Grapefruit

3 T. EVOO

Flaky Sea Salt

Red Chile Flakes, Turkish Pepper, or Freshly Ground Pepper to taste

¼ C. chopped Pitted Good Olives (Black, Green, or Combination)

2 T. fresh Mint or Cilantro

Cut the ends off the fruit.  Trim peels and clean all pith from the citrus, as if beginning to cut them into suprêmes.  Slice peeled fruit into rounds, and then use the tip of your knife to pick out any seeds.  Arrange fruit on platter.  Drizzle with olive oil, then season with the flaky salt and pepper of choice.  Top with the olives and herbs.

Waffled Steak Tacos with Freshly Waffled Tortillas

Waffled Steak Tacos with Freshly Waffled Tortillas

WIW: Waffled Steak Tacos with Freshly Waffled Tortillas

8 oz. flank steak

Juice of one lime

1 T. neutral oil, such as canola

¼ tsp. cumin

¼ tsp. salt

¼ tsp. freshly ground black pepper

Vegetables:

1 large bell pepper (or 2 small bell peppers), cut into 1⁄4-inch wide strips

1 small onion, cut into 1/4-inch wide strips

¼ tsp. salt

Nonstick cooking spray

Tortillas:

1 C. Maseca (or other instant corn masa flour)

¾ C. lukewarm water

Pinch of salt

Optional:

Cilantro, washed and dried

Shredded cheddar, Monterey Jack or Chihuahua cheese

Salsa or pico de gallo

Guacamole

Preheat your waffle iron on medium.  In a zip-top plastic bag or bowl, combine the lime juice, oil, cumin, and salt and pepper. Add the flank steak and allow it to marinate while you prepare the rest of the ingredients. In a medium bowl, toss the vegetables with the salt. When the waffle iron has preheated, coat both sides of the grid with nonstick spray, place as many vegetables as will fit in a single layer on the waffle iron and close the lid. Cook the vegetables about 2 minutes, or until they are just starting to soften and display waffle marks. Repeat Step 4 as necessary with remaining vegetables, removing the finished vegetables to a covered bowl to keep them warm. In a medium bowl using your hands, combine the Maseca, water and salt and knead until a soft dough forms. It should be about the consistency of Play-Doh.

Divide the dough into six roughly equal pieces and roll those pieces into balls. Place the balls on a towel and cover with a damp towel to keep them from drying out.  Press one ball into a disc with your hand. Place the disc on a sheet of plastic wrap covered with Maseca and cover that with another sheet of plastic wrap. Using a rolling pin, roll out the dough into a circle about 6 inches across.   Place the dough into the waffle iron, close the lid, and cook for about 1 minute or until the dough has firmed up to a tortilla consistency and bears light waffle marks. (Don’t let the waffle marks get too dark or you’ll end up with tortilla chips. Hey, there’s an idea…)   While the first tortilla cooks, repeat Step 8 with another ball of dough. Remove the finished tortillas to a tortilla warmer or wrap them in a clean kitchen towel to keep warm.

When the last tortilla has finished waffling, place the flank steak in the waffle iron and close the lid.   Cook the steak for about 5 minutes. Thicker cuts may take longer. You want it to reach an internal temperature of about 140 degrees. Use an instant-read thermometer or cut into the steak. You should see some pink — but no red — in the center.  Remove the finished steak to a cutting board, turn off the waffle iron, and let the meat rest for a couple of minutes before slicing it thinly against the grain. Assemble the tacos: If the tortillas have cooled too much, place one in the waffle iron for 10 seconds and let the residual heat warm it up. Pile the sliced meat into a waffled tortilla and add waffled vegetables.  Top with cilantro, cheese, salsa and/or pico de gallo and serve with guacamole on the side if desired.

 

 

Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)

Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)

Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)

1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 x x/2-inch chunks

3 tsp. kosher salt

¾ tsp. freshly ground black pepper

2 T. harissa

1/2 tsp. ground cumin

4 1/2 T. extra-virgin olive oil, plus more as needed

2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons

1/2 tsp. grated lemon zest

1/3 C. plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)

1 small garlic clove

1 C. mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

Fresh lemon juice, as needed

Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 tsp. of the salt and 1/2 tsp. of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 T. of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 tsp. of the salt, and the remaining 1/2 T. olive oil. Heat the oven to 425°F. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Large Head Cabbage

1 Onion, halved and cut into strips

½ lb. Ground Beef

1 tsp. Mustard

Paprika

Salt & Pepper

1 ¼ C. Water

1 T. EVOO

½ C. Heavy Cream

4 servings of Farfalle Pasta

 

Fill a large pot -one in which you can submerse a whole head of cabbage- with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.) Add the first head of cabbage and parboil for about 10 minutes. Remove and let it drain in a colander in the sink until just cool enough to handle. Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Your goal is to have 8-10 perfect medium to large leaves in which to roll the stuffing. Set aside the torn, soggy or small leaves for now. Once you have enough leaves, slice the imperfect ones and what is left of the core into thin strips. Heat the oil in a large straight sided sauté pan over medium heat. Add onions and cabbage and cook, stirring occasionally until soft and lightly browned on the edges. Meanwhile, heat water for pasta in separate pot. Combine ground meat with mustard and paprika. Season with salt and pepper to your taste. Form into enough balls to match your cabbage leaves, dividing the meat into equal sized pieces. Place a ball on one edge of a cabbage leaf, fold in the sides, and roll, sealing the meat into the cabbage dumpling. Add water and cream to the pan. Season with additional paprika if desired. Bring to a low boil, nestle the cabbage rolls into the pan. Reduce heat, cover and simmer about 15 minutes. Cabbage should be soft, and the ground beef cooked through. Add pasta to water while cabbage rolls cook. Strain and then add to pan. Gently toss pasta around to coat without damaging the cabbage rolls. (You could also serve pasta separately, and spoon the cabbage mixture over the noodles).

Colombian-Style Chicken with Corn, Avocado, and Lime

Colombian-Style Chicken with Corn, Avocado, and Lime

Colombian-Style Chicken with Corn, Avocado, and Lime

This dish is very loosely based on a traditional Colombian dish called ajiaco. Somewhere between a soup and a stew, it’s made from short ribs and chicken slowly simmered with three different kinds of potatoes that practically melt into the broth, their starch thickening and enriching it.

My version is a more minimalist interpretation. I nix the beef and potatoes to create a cleaner, deeper, and more focused chicken flavor, then dress that up with nubby corn, juicy tomatoes, and creamy avocado bobbing in a spicy, tangy, lime-scented broth. It’s still a bountiful and richly diverse meal, but a little more manageable—even on a weeknight.

2 boneless, skinless chicken breasts (6 to 8 ounces each)

2 1/2 tsp. kosher salt

2 ears corn, shucked

1 bunch fresh cilantro (about 3 ounces)

1 large white onion

1 T. dried oregano

4 garlic cloves, smashed and peeled

1 bay leaf

1 jalapeno or serrano chile, seeded and sliced

1 quart chicken stock

1/3 C. diced fresh tomato

Grated zest of 1/2 lime

1 1/2 tsp. fresh lime juice, plus more for serving

Salsa, for serving

Diced avocado, for serving

Drained, brined capers (optional)

Season the chicken breasts with 1 tsp. of the salt and let them stand while you prepare the remaining ingredients. Using a sturdy knife, cut the ears of corn into 1 1/2-inch-thick rounds. Divide the cilantro into stems and leaves; coarsely chop both, but keep them separate. Slice two-thirds of the onion into thick rounds, and finely dice the remainder (you should have about ½ C. diced).   Place a 12-inch skillet over medium-high heat. Add the sliced onion to the hot dry skillet and cook without moving until the undersides are well browned, 3 to 5 minutes. Carefully flip the onions over and repeat on the other side. Stir the cilantro stems, oregano, garlic, bay leaf, and jalapeno into the onions. Pour in the stock and 1 C. water, and season with 1 tsp. of the salt. Bring to a simmer. Then lower the heat and cook gently for 15 minutes. Lower the chicken into the poaching mixture. Cover the skillet and cook on low heat until the chicken is no longer pink, 7 to 10 minutes. Add the corn pieces during the last 3 minutes of cooking. While the chicken cooks, combine the reserved diced onion, chopped cilantro leaves, tomato, lime zest and juice, and the remaining 1/2 tsp. salt in a bowl. Transfer the chicken and corn from the broth to a cutting board. Strain the hot broth into soup bowls; discard the aromatics. Slice the chicken and divide it among the bowls. Top each portion with corn, a spoonful of salsa, some diced avocado, capers if using, and a sprinkling of lime juice.

Cornmeal Bacon Waffles

Cornmeal Bacon Waffles

WIW: Cornmeal Bacon Waffles

2 eggs
1¾ C. buttermilk
5 T. butter, melted and cooled
1½ C. all-purpose flour
1 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ lb. bacon, chopped

Combine the eggs, buttermilk and melted butter in a mixing bowl. In a separate bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Pour the wet ingredients in with the dry and stir until everything is thoroughly combined. Now it’s time for the bacon! Mix those delicious bits into the batter so they are distributed evenly throughout. Pour the batter into your waffle iron and cook until steam is no longer being emitted from the iron. Serve with butter, syrup and a hearty helping of more bacon.

Grits with Sausage, Green Chiles and Red Onions

Grits with Sausage, Green Chiles and Red Onions

Grits with Sausage, Green Chiles and Red Onions

2 tsp. Parmesan Cheese

4 C. Chicken Stock

1 tsp. Salt

1 C. Yellow or White Stone Ground Grits

1 C. shredded Sharp Cheddar Cheese

1 tsp. minced Cilantro

1/2 tsp. Tabasco

1/3 C. Evaporated Milk

Pepper

2 tsp. Vegetable Oil

1 lb. Spicy Sausage Links, cut into 3/4” slices

1/2 C. minced Onions

4 oz. canned Mild Green Chiles, julienned

1/2 C. shredded Pepper Jack Cheese

 

Butter a 1 1/2 quart casserole.  Add parmesan and toss well to coat.  Combine stock and salt in saucepan and bring to a boil.  Slowly stir in grits, stirring, over medium low heat until mixture begins to boil.  Cover, reduce heat to very low, and cook, stirring from time to time for 10 to 12 minutes or until liquid is almost completely absorbed.  Remove cover and stir well, scraping bottom and sides.  Cook 3 minutes more, or until mixture is very thick.  Remove from heat and stir in cheddar, cilantro and Tabasco, until cheese is evenly blended.  Beat in evaporated milk and pepper to taste.  Set aside.  In heavy skillet over medium high heat, heat 1 tsp. oil until very hot.  Add sausage and fry until nicely browned on all sides, 4 to 6 minutes, adding more oil if necessary.  Add onions and chiles and cook over low heat, stirring often, until chiles are tender, about 5 minutes.  Tilt skillet to separate fat from mixture and scoop sausage mixture into a small bowl.  Spoon 1/2 grits into casserole and spread evenly.  Add sausage mixture; cover with remaining grits.  Chill2 hours to overnight.  Preheat oven to 375.  Sprinkle casserole with shredded jack cheese.  Bake in preheated oven for 40 minutes, or until golden brown.

Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

1 1/4 pounds flank steak

1/4 C. balsamic vinegar

1 tsp. salt

2 C. cherry tomatoes, halved

1/4 C. basil leaves, roughly torn

Combine steak, vinegar and salt in a large ziplock bag. Let stand 15 minutes at room temperature.  While steak is marinating, preheat grill to high and oil grates. Grill marinated steak, covered if using a gas grill, turning once, 7 to 10 minutes total for medium rare, depending on thickness.  Transfer steak to a cutting board. Cover loosely with foil and let stand for 10 minutes. Slice steak into 4 portions, place on a platter and pour juices over. Scatter with tomatoes and basil and serve.

Ham & Cheese Hashbrown Waffles

Ham & Cheese Hashbrown Waffles

WIW:  Ham & Cheese Hashbrown Waffles

1 (20-oz.) package refrigerated hash brown potatoes

8 oz. black forest ham, diced

1 1/2 C. shredded cheddar cheese

3 large eggs, beaten

2 cloves garlic minced

2 T. chopped fresh parsley leaves

1/2 tsp. dried thyme

1/4 tsp. smoked paprika

Kosher salt and freshly ground black pepper, to taste

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste. Pour a scant 1/2 C. of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Serve immediately.

 

Basil Lemonade

Basil Lemonade

Basil Lemonade

1/2 C. rinsed, lightly packed fresh basil leaves

3 tsp. sugar

4 C. water

1/2 C. freshly squeezed lemon juice

Sprigs of fresh basil

In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.

Beef & Cider Pot

Beef & Cider Pot

Beef & Cider Pot

2 tsp. EVOO

1 ½ lb. Sirloin, cut into bite sized cubes

Worcestershire Sauce

Montreal Steak Seasoning (or Other Grill Seasoning or Coarse Ground Salt and Pepper)

2 medium White Skinned Potatoes, thinly sliced

1 medium Yellow-Skinned Onion, chopped

2 Carrots, peeled and diced

1 Turnip, peeled and diced

4 tsp. Flour

1 ½ C. Cider Vinegar, or white Vinegar

Handful chopped fresh flat-leaf Parsley

1 C. shredded Cheddar or Smoked Cheddar Cheese

 

Pour 1 tsp. EVOO in bottom of deep heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3-5 minutes. Sprinkle with Worcestershire sauce and grill seasoning. Remove meat and reduce heat to medium high. Add another tsp. EVOO and cover the bottom of the skillet with a layer of potatoes. Sprinkle with grill seasoning. Brown for 3-4 minutes on each side and remove. Add onion, carrot and turnip. Cook for 5 minutes. Sprinkle with a couple handfuls of flour and cook another minute. Add cider, parsley and beef cubes to pot. Mix ingredients well. Rest potato slices across top of skillet and cover with lid or foil. Reduce heat to low and simmer for a few minutes more, until veggies are just tender. Uncover and sprinkle potatoes with cheese. Place skillet under broiler to melt and brown cheese. Serve.

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

6 C. Cauliflower Florets

¼ C. nonfat Greek Yogurt

2 T. Franks Buffalo Wing Sauce

2 T. Olive Oil Mayo

2/3 C. Panko Breadcrumbs

1/3 dry Breadcrumbs

2 tsp. Canola Oil

¼ tsp. Garlic Salt with Parsley

Preheat the oven to 400°F. Line a baking sheet with foil and set aside. In a large skillet, place the cauliflower and 1 cup of water over medium high heat. Cover and steam for 5 minutes, then transfer the cauliflower onto a paper-towel-lined plate. In a small bowl, whisk together the yogurt, wing sauce, mayonnaise, and 2 tablespoons water. In a separate shallow bowl or pie plate, combine remaining ingredients and toss to mix. Hold a cauliflower floret by the stem, dip and twist the floret top through the Buffalo sauce, lightly wipe off excess sauce, roll into the crumbs, and place on the baking sheet. Repeat with remaining florets. Spray lightly with cooking spray. Bake for 20 minutes, or until golden brown. If you would like your Buffalo Bites crispier or more browned, place them under the broiler for 1 minute before serving.

 

Yield: 6 servings (about ¾ cup)

Calories: 90

Fat: 3g

Fiber: 4g

Chicken & Dressing Sheet Pan Supper

Chicken & Dressing Sheet Pan Supper

Chicken & Dressing Sheet Pan Supper

1/2 loaf Ciabatta, Cut Into 1-inch Pieces

4 cups Cornbread Chunks (use Your Favorite Recipe)

1 whole Medium Red Onion, Cut into Chunks

3 stalks Celery, Sliced

2 whole Carrots, Peeled and Cut into Chunks

1-1/2 teaspoon Kosher Salt

1 teaspoon Black Pepper

1/2 teaspoon Ground Sage

1/2 teaspoon Ground Thyme

8 whole Bone in Chicken Thighs

1 whole Half-Stick Land O Lakes® Salted Butter, Cut Into Small Pieces

Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.  Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.  Remove the pan from the oven, stir the bread and veggies, and serve!

Savory Cheese Waffles

Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 C. all-purpose flour

1½ tsp. baking powder

1 tsp. salt

1 tsp. freshly ground black pepper

2¼ C. buttermilk

4 T. melted butter

2 eggs

2 C. grated cheddar cheese

 

Make the batter: In a large bowl, whisk the flour with the baking powder, salt and pepper to combine. In a medium bowl, whisk the buttermilk with the butter and eggs to combine. Add to the flour mixture and whisk well to combine. Gently fold in the cheese. Make the waffles: Preheat the waffle iron and preheat the oven to 200°F. Lightly spray the waffle maker with nonstick spray and ladle batter into the waffle maker. Prepare the waffles according the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter. Serve immediately or freeze for later. (To freeze: Wrap the finished waffles tightly in plastic wrap, then seal them inside a plastic bag. Store in the freezer for up to three months. Reheat in a toaster or in a 300°F oven until crisp and warm.)

Creamy Horseradish Dip

Creamy Horseradish Dip

Creamy Horseradish Dip

¾ C. Mayonnaise

¾ C. Sour Cream

2 Scallions or Chives, sliced thin

¼ C. Horseradish, squeezed of excess liquid

1 tsp. minced fresh Parsley

1/8 tsp. Pepper

 

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour and up to 2 days). Serve.

WIW:  Toasted Cheese Wavioli

WIW:  Toasted Cheese Wavioli

WIW:  Toasted Cheese Wavioli

1/2 C. milk

1 large egg

1 T. extra-virgin olive oil

1 C. seasoned bread crumbs

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 lb. cheese ravioli, chilled

Nonstick cooking spray

1 C. marinara sauce

 

Preheat the waffle iron on medium. Cover a baking sheet with wax or parchment paper and set it aside. Preheat the oven on its lowest setting.  In a small bowl, whisk together the milk, egg, and olive oil. In another small bowl, combine the bread crumbs, salt, and garlic powder.  Dip the ravioli first into the milk mixture, coating both sides, then dip in the bread crumb mixture, pressing the mixture so it sticks. Place the coated ravioli on the prepared baking sheet.  Coat both sides of the waffle iron grid with nonstick spray. Heat the marinara sauce in a small saucepan over medium heat or in the microwave for 1 minute.  Place as many ravioli as will fit in the waffle iron, close the lid, and cook for 2 minutes, or until crispy and toasted.

Bloody Mary Eggs

Bloody Mary Eggs

Bloody Mary Eggs

2 (28-ounce) cans whole tomatoes, drained well

2 T. extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 celery ribs, thinly sliced, plus celery leaves picked from the inner heart of the bunch for serving

1 garlic clove, finely chopped

Celery or kosher salt

¼ C. plus 2 T. (3 ounces) vodka

2 tsp. Worcestershire sauce

1 tsp. hot sauce (such as Tabasco)

Freshly ground black pepper

3 T. plus 1 tsp. prepared or freshly grated horseradish, divided

½ C. pimento-stuffed green olives, coarsely chopped

2 tsp. distilled white vinegar

8 large eggs

4 slices rustic country bread, toasted and drizzled with extra-virgin olive oil

Note: Any leftover sauce can be kept, covered and refrigerated, for up to 3 days. Spoon it over toast or crackers for a snack, or thin it out with a little water and use it as a base for simmering mussels or braising fish.

 

In a medium bowl, use clean hands to break up the tomatoes into small pieces. Heat the oil in a medium saucepan over medium heat. Add the onion, celery ribs, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in ¼ tsp. celery salt, then add the vodka. Cook until the liquid is evaporated by half, about 8 minutes. Add the tomatoes, Worcestershire, hot sauce, a generous pinch of black pepper, and 3 T. of the horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20 to 22 minutes. Stir in the olives and remaining 1 tsp. horseradish, then remove from the heat. Adjust the seasoning and hot sauce to taste.  Meanwhile, fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time, crack 4 eggs into a small bowl and carefully add each to the simmering water. Poach, gently spooning simmering water over the top of each egg, until the whites are set but the yolks are still slightly runny, 3 to 4 minutes. Using a slotted spoon, carefully lift the poached eggs, one at a time, from the water, and drain on paper towels. Season with celery salt and black pepper. Repeat with the remaining 4 eggs.  Divide the tomato sauce into four shallow serving bowls. Place a toast slice in the center of each bowl and top with two poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.