Week of 9/27 – Mini Meatball Heroes

1 lb ground beef

½ lb Italian sausage

1/3 cup fresh Italian parsley

4 cloves of garlic crushed

½ cup Italian breadcrumbs

1 egg

1tsp salt

1tsp pepper

3 cups marinara sauce

Mini hoagie rolls

8 oz fresh mozzarella cheese grated

Week 10/4: Mini Pumpkin Streusel Coffee Cake

Topping

2/3 cup granulated sugar

pinch of salt

2/3 cup King Arthur Unbleached All-Purpose Flour

1 teaspoon cinnamon

1/4 cup chopped pecans, optional

4 tablespoons butter, melted

Filling

1/3 cup brown sugar, packed

1 teaspoon cinnamon

1 teaspoon unsweetened cocoa, Dutch-process or natural, optional

Cake

1/3 cup vegetable oil

2 large eggs, at room temperature

1 cup granulated sugar

1 cup pumpkin purée

1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ginger and nutmeg

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups King Arthur Unbleached All-Purpose Flour

Instructions

-Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.

-To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.

-To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

-To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

-Add the flour, stirring just until smooth.

-Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.

-Sprinkle the filling evenly atop the batter.

-Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.

-Sprinkle the topping over the batter in the pan.

-Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, 15  minutes.

Week 10/11: Chicken Stir Fry with Rice

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons canola oil, divided

2 cups fresh broccoli florets

1 cup sliced celery (1/2-inch pieces)

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup water

1 teaspoon chicken bouillon granules

Jasmine rice

Directions

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger, and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

3. Add remaining oil; stir-fry the broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Week 10/18: Mini Apple Pies (this recipe makes 3 mini pies)

½ Cup butter

3 Tbs flour

¼ Cup water

6 Granny Smith Apples

½ cup packed brown sugar

¼ tsp cinnamon

1/8 tsp nutmeg

Pie Crust

2 ½ cups of flour

1 t salt

2 T sugar

¾ cups chilled butter

1/2 cup Crisco

7 T ice water

Week of 10/25 Fettuccine Alfredo 

Ingredients for sauce

1 cup butter

¾ pint heavy cream

salt and pepper to taste

1 dash garlic salt

1 dash nutmeg

¾ cup grated Romano cheese

½ cup grated Parmesan cheese

1 cup peas

½ cup diced ham

Homemade Pasta

1 cup cake flour

¼ cup all purpose flour

Dash of salt

1 ½ T oil

2 egg yolks

¼ cup  water

Pulse in a blender, cover with wrap, let sit 10 min. Roll out dough. Put through the machine. Boil for 4 min.

Week of 11/1 – Orange Zeppole with Chocolate Sauce

1 stick butter

1/4 teaspoon salt

1/4 cup sugar

1/2 cup water

1 cup all-purpose flour

4 eggs

1 tablespoon orange zest

Vegetable oil, for frying

Orange Sugar:

1 tablespoon orange zest

1/2 cup sugar

Chocolate Sauce:

3/4 cup cream

1 cup (8 ounces) bittersweet chocolate chips

Directions:

1-For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.

2-For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.

3-Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

4-Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.

5-For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

Thukpa-week 1

1 clove garlic

1 tbsp ginger, fresh

1/2 cup cherry tomatoes, fresh

3 cups chicken thighs boneless and skinless

1 tsp (5 mL) olive oil

6 cups low-sodium chicken broth

1/2 cup carrot(s), minced

1/2 red pepper(s), medium, diced

½ orange pepper, medium diced

1/2 cup green beans, diced

1 8oz can of Bamboo shoots

1 cup of green cabbage

1/2 lb (0.3 kg) rice noodles

1 tsp (5 mL) cumin, ground

1 tbsp (15 mL) lemon juice, fresh

Salt and pepper to taste

1/4 cup (60 mL) cilantro, fresh, minced

1. Rough cut tomatoes, peel ginger, and garlic. Place in food processor till you form a paste.
2. Add to soup pan with the chicken thighs and cook 3 to 4 mins. Add the chicken broth and bring to a boil. Reduce heat and continue to cook.
3. Cut carrots, peppers and green beans add to pan. Add the bamboo shoots and cabbage. Cover the pot and allow vegetable to soften and chicken cook. 20 to 25 mins.
4. Remove the chicken from the pot, allow to cool and shred.
5. Add dry rice noodles and turn off heat and lemon. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
6. Season with salt and pepper and serve.

Cinnamon Apple Pie Bread-week 2

⅓ cup light brown sugar (not packed)

1 teaspoon ground cinnamon

⅔ cup white sugar

½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)

2 eggs

1½ teaspoons vanilla extract

1½ cups all-purpose flour

1¾ teaspoons baking powder

½ cup milk

1 apple, peeled and chopped (I used Granny Smith)

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a mixing bowl and set aside.

Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan. Next, add half the apples and half the brown sugar-cinnamon mixture. Lightly pat/push apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.

Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier).

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35.

Tip: If you notice it getting too brown on the top, tent a piece of foil on top.

 Buffalo Cauliflower Tacos-week 3

olive oil cooking spray

¾ cup flour

1 cup water

½ teaspoon garlic powder, or to taste

salt and ground black pepper to taste

2 heads cauliflower, cut into bite-size pieces

2 tablespoons butter

½ cup hot pepper sauce (such as Frank’s RedHot®)

1 teaspoon honey

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.

Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.  Bake in the preheated oven until lightly browned, 20 to 25 minutes.

Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.

Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Avocado Crema

2 avocados

1 clove garlic

1/4 cup sour cream (yogurt would work, too)

1/4 cup water

1/2 teaspoon salt

squeeze of lemon or lime

Avocado Crema: Mix all ingredients in a food processor or blender until smooth.

Slaw: Cut up cabbage & carrots and toss the slaw with some of the avocado crema until it’s nice and creamy.

Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema.

Pumpkin Donuts-week 4

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

One 15-ounce can pumpkin puree

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

1/3 cup veg oil

3 large eggs

4 tablespoons (1/2 stick) unsalted butter, melted

1 tsp vanilla extract

Coating

1/3 cup granulated sugar

3 tablespoons unsalted butter, melted

1 tablespoon cinnamon

Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans. In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.

In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don’t want any clumps).

Add oil, eggs, pumpkin puree, butter and vanilla extract and using an electric hand mixer, blend until mixture is well blended.

Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 13 – 16 minutes. Cool doughnuts slightly.

Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 tablespoon cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat.

Place on wire rack to cool completely. Store in an airtight container.

Chicken and Dumplings-week 5

3 tablespoons butter

2 pounds chicken thighs

2 stalks celery, chopped

3 medium carrots, chopped

1 red onion, finely chopped

3 cloves garlic, finely chopped

1 (14 ounce) can vegetable broth

½ teaspoon paprika

½ cup heavy cream

1 (26 ounce) can condensed cream of chicken soup

1 cup water

1 (8.75 ounce) can sweet corn, drained

Ground black pepper to taste

In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.

Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken.  Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.

Roll each biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes.

Vegan Biscuits

1 cup all-purpose flour

1 ½ tablespoons white sugar

½ tablespoon baking powder

¼ teaspoon salt

½ cup coconut milk (such as Coconut Dream®)

¼ cup vegan butter (such as Earth Balance®), melted

Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper

Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined.

Drop batter by heaping tablespoonful’s onto the prepared pan.

Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

Pumpkin Whoopee Pies-week 6

18 pies

FOR THE COOKIES

2 cups brown sugar

1 cup vegetable oil

2 eggs

1 ½ cups canned pumpkin

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

1 tablespoon cinnamon

1 cup chocolate chips

FOR THE FILLING

8 oz cream cheese, softened

½ cup butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

Mix the brown sugar and oil. Add eggs and pumpkin, and mix.  Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.

Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet. Bake at 350 for 10-15 mins.

Meanwhile beat the cream cheese and butter until smooth.  Mix in powdered sugar and vanilla extract. Spread onto half of the cooled cookies, and top with the other cookie.

TUESDAY-Cupcake Wars

Double Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 1 cup hot water
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract

Chocolate Buttercream:

• 1 cup (2 sticks) unsalted butter
• 4 ounces unsweetened chocolate, melted and cooled for 5 minutes
• 1 pound powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons pure vanilla extract
• 1-3 tablespoons milk

Cupcakes:

1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
6. Place pan on a cooling rack until cupcakes are cool to the touch.

Chocolate Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
2. Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
3. Sift together the powdered sugar and cocoa powder.
4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

Red Velvet Cupcakes:

• 1 and 1/3 cups (145 grams) cake flour (spooned & leveled)
• 2 tablespoons (10 grams) natural unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (60 grams) unsalted butter softened to room temperature
• 1 cup (200 grams) granulated sugar
• 1 large egg room temperature
• 1/4 cup (60 ml) oil canola or vegetable work well
• 1 tablespoon liquid red food coloring
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon distilled white vinegar
• 2/3 cup (160 ml) buttermilk room temperature

Cream cheese frosting:

• 1/2 cup (115 grams) unsalted butter softened to room temperature
• 1 (8-ounce) package brick-style cream cheese softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Cupcakes:

Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.

1. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla, and vinegar stopping to scrape down the sides of the bowl as needed.
3. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
4. Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.
5. Bake in separate batches at 350°F (177°C) for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
6. Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

Cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Once the cupcakes have cooled completely, pipe the frosting on top.

Wednesday Bake Cakes

Cinnamon Sugar Donuts

• ½ cup butter
• ¾ cups sugar
• 1 eggs
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• ¼ teaspoon salt
• 1/2 cup milk
• 1/8 teaspoon cinnamon

1. Blend 1/4 cup plus 1 tablespoon butter with 1/2 cup of sugar
2. Add the egg and mix well
3. Sift together flour, baking powder, salt
4. Add to the butter and sugar mixture
5. Blend in the milk and mix together thoroughly
6. Fill greased donut tins
7. Bake at 350 degrees for 8 to 10 minutes, or until doughnuts are golden
8. Combine remaining 1/4 cup of sugar with the cinnamon
9. Melt remaining 3 tablespoons of butter
10. While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Thursday – Buttercream icing for 6” Cake

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy whipping cream or milk

1. In a large mixing bowl, beat together the butter, powdered sugar, and salt until smooth and creamy, about 1-2 minutes.
2. Scrape the bowl down with a rubber spatula. Add the vanilla and cream. Beat for another 1-2 minutes or until light and fluffy.
3. Decorate cake as desired or refrigerate in an airtight container for up to 3 days.

Chicken Francaise

Ingredients

• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
2. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
3. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
2. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
3. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Piccata

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Thai Vegetarian Noodle Soup-week 1

• 1 package frozen udon noodles
• 2 cans of coconut milk
• 1 tablespoons of red Thai curry paste (or to taste)
• 2 tablespoons soy sauce
• 1 teaspoon sriracha
• Non-vegetarian option: 2-3 tablespoons fish sauce or 1/4 cup of Prawn Stock
• 1 long Japanese eggplant, cut into half moons
• 2 onions, cut into 1–2” pieces
• 2 bell peppers, cut into strips
• 2 carrots, cut into rounds
• 4 bunches of baby bok choy, torn into pieces
• 2 celery stalks, cut into half moons
• 1 cup purple or green cabbage, chopped
• 3 green onions, cut into 1” slices
• 1 package medium firm tofu, cut into chunks
• Oil

Place frozen udon noodles in a bowl and fill with hot water. Set aside.

Heat oil in a cast iron or non stick frying pan over medium high heat. Add tofu and cook until browned on one side, about 7-8 minutes. Carefully flip over tofu and brown on the other side.

Meanwhile, combine coconut milk, 1 cup of water, curry paste, soy sauce, siracha and optional fish sauce or prawn stock in a large pot. Bring to a boil and add eggplant. Reduce heat to medium and simmer for 10 minutes. Add onion and simmer for 5 more minutes.

Drain the udon noodles and add them to the pot.

Add all remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to over cook the veggies, they turn to mush very easily!)

Remove from heat and stir in green onions and tofu.

Strawberry Shortbread Bars-week 2

• 2 1/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 cup butter, room temperature
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 cup strawberry jam

Glaze

• 1 cup powdered sugar
• 2 tablespoons heavy cream

Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.

In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together.

Divide the dough in half and press one half into the bottom of the prepared pan.

Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.

Bake for 40 minutes until lightly browned.

Allow to cool completely.

Glaze

Whisk powdered sugar and cream together and drizzle on top

Diced Chicken Cups-week 3

• 2 tbsp. butter
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 large onion, chopped
• 1 red pepper diced
• 1 zucchini diced
• 2 tsp. fresh thyme leaves
• salt
• Freshly ground black pepper
• 2 tbsp. all-purpose flour
• 2/3 c. chicken broth
• 1/2 c. heavy cream
• 2 c. diced chicken
• crescent dough

Preheat oven to 375° and grease a muffin tin with cooking spray. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, peppers, zucchini and thyme and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.

Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, and simmer until warmed through. Remove from heat and set aside.

On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 12 squares. Place squares into muffin tin slots. Spoon heaping spoonfuls of chicken mixture into each crescent cup.

Bake until the crescent is golden, about 15 minutes. Let cool slightly, pop out of muffin tray and serve.

Quick Bread Dough

1 tbsp active dry yeast

1 tbsp sugar

2 tbsp olive oil

1 cup warm water

1 tsp salt

2 1/2 cups flour

Proof the yeast using the oil and sugar. Mix the salt into the flour in a stand mixer bowl. After the yeast has proofed, add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic. Cover and let rise for about 10 minutes.

Carrot Cake-Week 4

• 1 1/2 cups white whole wheat flour
• 1/2 cup quick oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/4 teaspoon salt

Wet ingredients

• 2 medium very ripe banana, mashed (¾ cup mashed banana)
• 1/2 cup coconut sugar (or brown sugar)
• 1 large egg
• 1 teaspoon vanilla
• 2 tablespoons melted and cooled coconut oil
• ¼ cup unsweetened applesauce
• 1 cup shredded carrots (about 2 large carrots)
• 1/3 cup Milk

For the frosting:

• 4 oz whipped or reduced fat cream cheese, softened
• 1/3 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, quick oats, baking soda, cinnamon and salt; set aside.

In a medium bowl, mix together together mashed banana, brown sugar, egg, and vanilla until well combined and creamy. Add in applesauce and milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined — DO NOT OVERMIX. Gently fold in melted coconut oil or oil

Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8×4 inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes.

Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.

To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread.

Veggie Sliders-week 5

• 1 can black beans
• 1/2 cup onion
• 1 clove garlic
• 1 cup mushrooms,
• 1/2 cup celery,
• 1/2 cup green pepper
• 1 tablespoon ketchup
• 1 tablespoon mustard
• 2 teaspoons soy sauce
• 3 teaspoons Montreal steak seasoning
• 1 teaspoon Italian seasoning
• 1 cup panko bread crumbs
• ½ c oats

Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.

Transfer to a food processor and pulse with beans, liquid flavor, spice, until combined but still chunky. Pulse in the dry base and texture ingredient.

Form into golf ball size balls and flatten into patties. Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.

Homemade Biscuits

• 2 cups all-purpose flour (250g)
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
• 3/4 cup whole milk (177ml)

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough. Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour.  Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.

Mini Fruit Tarts-week 6

• 1 1/4 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter (1 stick, cut into cubes)
• 1 tbsp cold water
• 2 cups milk
• 1 1/2 tbsp pure vanilla extract
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp unsalted butter
• 1 pint fresh blueberries
• 1 pint fresh strawberries

Preheat the oven to 375º.

For crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add 1/2 c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonful if the dough is dry.  Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack.

Meanwhile, for the custard, put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.

Spoon into the cooled crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve.

Cheesy Mexi Casserole-Week 1

1 pound chicken breast, chopped into bite sized pieces

1 cup quinoa, rinsed

2 cups black beans, canned, drained and rinsed

2 medium yellow squash or zucchini, chopped

1 c chopped peppers

1 c onions

8 ounces mushrooms, quartered

¾ cup salsa verde

1 tablespoon chili powder

1.5 teaspoons cumin

¼ teaspoon salt

¼ teaspoon black pepper

1.5 cups low-sodium chicken broth

1 cup jack cheese, grated

Preheat oven to 375 degrees.

Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, salsa, spices, salt, and pepper.

Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with peppers and onions.

Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes.

Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes.

Strawberry Upside down cake-Week 2

3/4 cup (6 oz, weight) butter, softened and divided

1/2 cup brown sugar

10 ounces strawberries, sliced

2 cups all-purpose flour

2 teaspoons baking powder

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 cup whole milk

Preheat oven to 350-degrees F.

Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place bake in oven for 1 minute. Remove from oven and whisk to blend. Arrange sliced strawberries evenly over top. Set aside.

In a bowl, whisk together flour and baking powder. Set aside.

In a mixing bowl beat together remaining 1/2 cup softened butter and granulated sugar until slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract and cinnamon.

Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed.

Spoon batter over strawberries in baking pan and carefully spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake.

Add a chocolate drizzle or/and whip cream

Valentine Meatloaf w/homemade ketchup topping-week 3

1 can Black Beans (150z)

1 Onion (diced)

3 cloves Garlic (minced)

1 Carrot (minced)

2 ribs Celery (minced)

1 cup Mushroom (diced)

1 cup Cooked Brown Rice

3 Tbs Whole Wheat Flour

1 Tbs Italian Seasoning

2 Tbs Ketchup

2 Tbs Low Sodium Soy Sauce

Preheat oven to 350 degrees.

Lightly grease a meatloaf/bread pan and set aside. Chop and mince all veggies fine and add to a large bowl.  Add chopped mushrooms and rice. Drain and rinse the Black Beans and mash with a potato masher. Add beans and remaining ingredients to bowl and mix well by hand. Scrape into pan and pat down firmly with spatula. Bake for 1 hour until browned on outside and allow to cool and firm for 15-20. Minutes

Lightly coat the top with ketchup before finishing the last 10 minutes of baking.

Homemade Ketchup

12 oz Tomato Paste

1 1/4 cup Water

1/2 cup Vinegar

1/2 cup Brown Sugar

1 tbsp Onion Powder

1 tbsp Garlic Powder

1 tsp Worcestershire Sauce

1 tsp Salt

1/4 tsp Allspice

1/8 tsp Ground Clove

1/8 tsp Cayenne Pepper

Whisk all together and place in frig for at least 3 hours.

Chinese Cookies-week 4

1 1/2 c shortening

1 1/2 c sugar

1 large egg

1 tsp vanilla extract

3 1/2 c cake flour

1 1/4 tsp baking soda

3/4 tsp salt

1/2 c ground almonds (can omit)

Combine the cake flour, baking soda and salt and set aside.

In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy.  Stir flour mixture into butter/sugar mixture. Dough will be stiff and kind of dry so you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts (if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least 30 mins.

Preheat oven to 350*. Grease cookie sheets. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.   Bake for 10 to 15 minutes in the preheated oven.

Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of ganache onto the center of each cookie.

Chocolate Ganache Filling

1-1/2 Cups Semisweet chocolate coarsely chopped

1 Cup Heavy Cream

2 Tablespoons Unsalted Butter Room temperature

Yield: 1-3/4 cups (16 ounces)

Place coarsely chopped chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat bring the heavy cream to a boil. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated. Can microwave if in a hurry but do in 20 secs increments and stir to make sure the chocolate has melted.

Chicken Veggie Empanadas-week 5

Dough

3 cups flour

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons butter

2 eggs

1/2 cup cold water

1 teaspoon vinegar

For the Chicken Filling

2 tablespoons olive oil

1 medium onion (finely chopped)

1 medium green pepper (finely chopped)

3 cloves garlic (minced & crushed)

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon ground black pepper

1/4 teaspoon dried leaf oregano

2 pounds boneless, skinless chicken thighs

3 medium carrots (cut into 2″ rounds)

1 8-ounce can tomato sauce

1/4 cup orange juice

1/4 cup dry white wine

1/2 cup green salad olives

Pastry Directions

Sift the flour, salt and pepper into a large bowl. Cut the butter into small pieces, add it to the flour mixture and combine with your hands. In a separate bowl, whisk together 1 whole egg and 1 egg white, water, vinegar and orange zest. Make a well in the flour mixture, add the water mixture and mix the wet and dry ingredients with a fork until it forms a soft dough. Turn the dough onto a lightly floured surface and knead it just until all flour is incorporated. Divide the dough in half and roll out to about 1/8″ thickness. Cut dough into four-inch rounds using a large biscuit cutter or a drinking glass with a large mouth. Repeat with other half of the dough.

Chicken Directions

In a large casserole or pot over medium heat, warm the oil until fragrant.

Add the onion and green pepper and cook for about 3 minutes.  Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.

Add the remaining ingredients, cover and cook slowly until chicken is thoroughly cooked and carrots are tender. With a slotted spoon, remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the liquid remaining in the pot until it is reduced to about one cup.Once cool, place the chicken mixture into the bowl of a food processor fitted with a metal blade.  Pulse until the mixture is coarsely chopped. Add the reduced liquid and chill for a few hours or overnight

Irish Apple Cake-Week 6

3 cups sifted all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

3 egg yolks

1 cup butter, softened

1 lemon, zest grated

1 3/4 cups applesauce (see recipe below)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.

Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.

Mix applesauce, cinnamon, and cloves together in a small bowl.

Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes.

Homemade Applesauce

4 apples – peeled, cored and chopped

3/4 cup water

1/4 cup white sugar

1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Bruschetta
5 ripe tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
1/4 cup (60 ml) olive oil
*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.

Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil.

Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Homemade Red Sauce
1 Can crushed tomato
1 can tomato paste
1 onion diced-Vidalia
1 garlic clove
2 tsp of parsley, basil and oregano
1 tsp of sugar for sweetness
½ c of red wine
½ water

Saute onions in pan till translucent, add garlic but do not burn. Add balance of ingredients
and allow to reduce. Top on your favorite pasta

Pasta
1 C cake flour
½ C All purpose flour
¼ C water
2 tsp of salt
1 ½ Tablespoon of oil
2 egg yolks

Place all ingredients into a food processor and blend till a ball forms. Allow to rest for 15 mins and then roll out into a rectangle. Place in pasta cutter or cut with a knife. Add corn meal on top of freshly cut pasta.  Place into rapidly boiling water and allow water to boil up. Then continue boiling for 5 mins more or to taste. Drain and top with sauce.

Saute Chicken with sundried tomato and artichokes

1.5 lb chicken breast (thinly sliced)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup flour (you can use gluten free flour)
2 tablespoons olive oil
8 oz  artichoke hearts (drained)
6 oz sun-dried tomatoes
3 tablespoons capers (drained)
2 tablespoons lemon juice freshly squeezed
3 tablespoons olive oil

Season chicken with salt and pepper.  On a large plate, dredge chicken in flour.

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat. Remove the chicken to the plate.

Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.  Stir to combine, on medium heat.  Reduce heat to medium-low.  Add 2 or 3 tablespoons olive oil, stir in to combine.  Push the vegetables to the sides of the skillet, and add the chicken back.  Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center. Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.
Serve immediately.  Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.

JYMBALAYA

4 ounces chicken, diced

1 tablespoon Creole seasoning,
recipe follows

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

Emeril’s
ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

In a bowl combine shrimp, chicken
and Creole seasoning, and work in seasoning well. In a large saucepan heat oil
over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes,
bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender,
stirring occasionally, about 15 minutes. When rice is just tender add shrimp
and chicken mixture and sausage. Cook until meat is done, about 10 minutes
more. Season to taste with salt, pepper and Creole seasoning.

OATMEAL COOKIES PANCAKES

Ingredients
1 cup old fashioned oats

1 cup all-purpose flour

1/2 cup brown sugar
2 teaspoons baking powder

1/2 teaspoon baking soda
1 teaspoon ground cinnamon

2 ounces, 1/4 cup, chopped walnuts

3/4 cup sour cream

3/4 cup whole milk

2 large eggs

1 teaspoon vanilla extract

2 really ripe bananas, mashed up

3/4 cup raisins

1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet

Maple syrup or honey, for drizzling

Directions

Mix dry ingredients, the first 7, in a bowl. In
a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients
into the dry until just combined, then fold in the mashed up bananas and the
raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook
pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes
will cook in about 2 minutes on each side. Keep pancakes tented with foil as
they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup
over the top.

IRISH SODA BREAD

Ingredients

4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter, at room temperature

1 1/2 cups raisins

1 1/2 cups buttermilk, at room temperature

3 eggs, at room temperature

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

2. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a
pastry cutter, cut the butter gently into the flour mixture until well
combined, and stir in the raisins. In another bowl, whisk the buttermilk and
eggs together; lightly beat the buttermilk mixture into the flour mixture.
Place the dough into the prepared cake pan.

3. Bake in the preheated oven until the bread has risen and the top is golden brown, 45
minutes to 1 hour. A knife inserted into the center of the bread should come out
clean. Cool the bread in the pan on a wire rack for 10 minutes before removing.
Serve warm.

Shepherd’s Pie

Servings: 6

“This Shepherd’s
Pie is a layered casserole of beef, carrots, and potato.”

INGREDIENTS:

4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon finely chopped onion

1/4 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm,
about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4
cup shredded cheese. Season with salt and pepper to taste; set aside.

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm,
about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees

3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until
well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add
ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5
minutes.

4.Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread
a layer of mashed carrots. Top with the mashed potato mixture and sprinkle
with remaining shredded cheese.

Lemon Curd Tartlets

Ingredients
For the crust:
1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all-purpose flour, plus extra for rolling dough
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water

For the curd:
2 lemons/zest
1 cup sugar
2 eggs beaten

1/2 c (1 stick) butter

For the garnish:
1 pint blueberries
2 tablespoons sugar
2 tablespoons lemon juice

Special equipment: 1 pound dried beans, tart pans

Directions
Preheat the oven to 425 degrees F.

For the dough:

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the “Parmesan cheese” stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

For the curd:
Preheat the oven to 300 degrees F.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely.

To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve on top of tart.

Meatballs

Original
recipe makes 30 meatballs

1 pound ground beef

2 eggs

1/3 cup plain bread crumbs

1 Onion diced

½ cup
milk

1 tbl
Olive oil

1 bunch
fresh Parsley chopped

2 tsp
Salt

1 tsp
pepper

½ tsp red
pepper flakes

1 tsp
fresh chopped oregano

3 cloves
garlic

1/3 cup
bread crumbs

2 Tb Parm
Cheese

Directions

Cover
a baking sheet with foil and spray lightly with cooking spray.

Soak
bread crumbs in milk in a small bowl for 20 minutes.

Heat
olive oil in a skillet over medium heat. Cook and stir onions in hot oil
until translucent, about 20 minutes.

Mix
beef and pork together in a large bowl. Stir onions, bread crumb mixture,
eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb
seasoning, and Parmesan cheese into meat mixture with a rubber spatula
until combined. Cover and refrigerate for about one hour.

Preheat
an oven to 425 degrees F (220 degrees C).

Using
wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
Arrange onto prepared baking sheet. Bake 15 to 20 minutes.

Marinara Sauce

1 onion chopped

4 tbs olive oil

3 cloves garlic chopped

1 28 oz can whole tomatoes

1 28 oz can crushed tomatoes

Fresh basil chopped

2 tbs sugar

Salt and pepper to taste

Directions

1. In a
skillet over medium heat, saute garlic and onion in the olive oil; about 10
minutes. Break apart the whole tomatoes with your hands and add to the pan
along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and
simmer 20 minutes, stirring occasionally.

Mug Lava Cake

Ingredients

Ingredients

1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

1 teaspoon peanut butter, optional

Method

Add dry ingredients to mug, mix well with a fork.

Add egg, mix throughly.

Pour in milk, oil and vanilla, mix well.

Add chocolate chips if desired. Push a dollop of
peanut butter into the center of the batter if desired.

Put mug into microwave and cook for three minutes on
1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.

CHEEZ- IT CHICKEN FINGERS

8 -10 chicken breast tenders

1 cup Cheez-It crackers

¼ cup flour

½ cup milk

1 egg

¼ tsp garlic powder

salt

pepper

Directions:

1 Preheat oven to 350 degrees.

2 Take the milk, egg, a little salt and pepper and whisk together in a bowl,
put aside.

3 Crush the cheeze its and flour in a ziploc bag, okay to have small chunks
here and there, pour onto a plate.

4 Take chicken and dip in milk mixture and then roll in cheeze its.

5 Place on another plate and continue until all chicken is coated.

6 I love to run each piece through x2 to get extra coating and use the whole
mix.

7 Place on baking sheet and bake 20-30 minutes depending on size.

Mac and Cheese

1 lb elbow pasta cooked

4 strips bacon (cooked and crumbled)

4 T Butter

2 T Flour

2 c Milk

¼ Onion

Salt/pepper

¼ lb Cheddar grated

¼ lb Swiss cheese grated

Directions

1. Preheat
oven to 350 degrees F (175 degrees C).

2. Prepare
the elbow macaroni according to package directions.

3. Meanwhile,
melt the butter in a small saucepan over medium high heat. Stir in the flour
until a cream colored paste forms. Then pour in the milk and stir constantly
until this comes to a hard boil, then stir for 1 more minute. Remove from heat
and set aside.

4. When
the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased
9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and
pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni,
onion, salt and pepper and cheeses, and then pour the reserved white sauce over
all. Top off with small pats of butter to taste.

5. Cover
and bake at 350 degrees F (175 degrees C) for 45 minutes.

Cracker Jack

Ingredients:

4 qt Popcorn; popped

4 Tablespoons Butter

1/4 teaspoon Salt

1 cup Peanuts
1/2 cup Light corn syrup

1 cup Brown sugar

1/8 cup Molasses

Directions:

1. Preheat oven to 250 degrees F.
Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place
in the preheated oven.

2. Combine all the remaining ingredients
in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer
bring the mixture to the hard boil stage. This will take about 20 to 25
minutes. You will notice the mixture turning dark brown.

3. Remove the popcorn and peanuts from
the oven and working quickly, pour the caramel mixture in a fine stream over
them.

4. Place them back in the oven for 15
minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and
store in a covered container.

Buffalo Chicken Dip Recipe

Ingredients:

8 ounces cream cheese, softened

1/2 cup blue
cheese or ranch salad dressing

1/2 cup any
flavor Frank’s® RedHot® Sauce

1/2 cup crumbled
blue cheese or shredded mozzarella cheese

2 cans (9.75 oz.
each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2
cups shredded cooked chicken

Preparation:

Heat oven to 350 F.
Place cream cheese into deep baking dish. Stir until
smooth.

Mix in salad dressing, Frank’s® RedHot Sauce® and cheese.
Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired.
Serve with crackers or vegetables.

Yield: 3-1/2 cups dip

Microwave Directions: Prepare as above. Place in microwave-safe dish.
Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through
cooking.

Zeppole

Ingredients

1 vanilla bean

1/2 cup sugar, plus 3 tablespoons

2 tablespoons ground cinnamon

1 stick butter

1/4 teaspoon salt

1 cup water

1 cup all-purpose flour

4 eggs

Olive oil, for frying

Directions

Cut open the vanilla
bean lengthwise. Using the back of a knife, scrape along the inside of the
vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar
and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter,
salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take
pan off the heat and stir in the flour. Return pan to the heat and stir
continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the
flour mixture to a medium bowl. Using an electric hand mixer
on low speed, add eggs, 1 at a time, incorporating each egg completely before
adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough
oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat
until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of
the dough
into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking
until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with
cinnamon-sugar. Arrange on a platter and serve immediately.