Crunchy Kettle Corn

Ingredients
  • 1 stick butter
  • 1 C white sugar
  • ¼ C corn syrup
  • ½ t salt
  • ¼ t baking soda
  • ½ t vanilla
  • Approximately 4 quarts popped corn

Instructions
  1. In medium-sized saucepan, melt butter; stir in sugar, corn syrup and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a very large bowl filled with popped corn, pour hot syrup over the corn, mixing very well. Turn popcorn onto a 1 large baking sheet or 2 smaller. Bake, uncovered in 300 degree oven for 30 minutes, stirring and turning the popcorn after 15 minutes. Remove from oven; and cool. Break into pieces. Serve immediately or store in airtight bag or container.

This Recipe Adapted from HERE

Mango Papaya Salsa

Ingredients

  • 3 plum tomatoes,, seeded and diced
  • 1 ripe papaya,, peeled, seeded and diced
  • 1 ripe mango,, peeled and diced
  • 1 jalapeño pepper,, seeded and minced
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon fresh lemon juice

Instructions

  • Combine tomatoes, papaya, mango and jalapeño together in a medium bowl.
  • In a small bowl whisk together the vinegar, honey and lemon juice until well combined.
  • Toss the dressing into the fruit mixture.

This Recipe Adapted from HERE

Halloween Marshmallow Popcorn Balls

Ingredients
  • ¼ cup butter
  • 40 large Marshmallows
  • ½ tsp Vanilla extract
  • 12 cups popcorn, popped

Instructions
  1. Melt butter in large saucepan on low heat, add marshmallows and vanilla. Stirring constantly, cook until marshmallows are completely melted and mixture is well blended.
  2. Place popcorn in a large bowl. Add marshmallow mixture and toss until popcorn is evenly coated with mixture.
  3. Shape into 10 (3 inch) balls with lightly greased hands and place onto sheets of waxed paper. Place a plastic spider ring on top of popcorn ball and let stand until firm

This Recipe Adapted from HERE

Asian Meatballs

Ingredients

For the meatballs:

  • 1 pound lean ground beef
  • 1 teaspoon toasted sesame oil
  • ½ cup panko
  • ¼ teaspoon ground ginger
  • 1 large egg
  • 2 to 3 cloves garlic minced
  • 3 green onions finely diced + more for garnish

For the hoisin sauce:

  • 1/2 cup hoisin sauce
  • 4 tablespoons brown rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 to 4 cloves garlic minced
  • 1 teaspoon ground ginger

Instructions

For the meatballs:

  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
  • In a large bowl, combine the ground beef with all the rest of the ingredients for the meatballs. Using your hands (I like to wear disposable plastic kitchen gloves) or a mixing spoon, mix together until well combined. Roll the mixture into 1¼ to 1½ inch meatballs, forming about 15-18 meatballs. You can also use a cookie scoop if you prefer.
  • Place the meatballs onto the prepared baking sheet and bake for about 22 to 24 minutes, or until all sides are browned and the meatballs are cooked through. Remove from the oven.

For the hoisin sauce:

  • Whisk together all of the ingredients in a bowl. Pour the hoisin sauce directly over all of the meatballs and bake in the oven again for another 2 to 3 minutes. Remove from the oven, garnish with finely diced green onions and serve immediately.

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Ahi Poke (Hawaiian Tuna Tartare)

Ingredients

  • 1 1/2 Tablespoons sesame oil , or toasted sesame oil
  • 2 Tablespoons soy sauce
  • 1 Tablespoon honey
  • 1 teaspoon minced green onion, light green portion
  • 1 teaspoon minced garlic
  • 1 Tablespoon black sesame seeds
  • 3 Tablespoons coarsely chopped macadamia nuts
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 cup thinly julienned or chopped sweet onion, Maui, Vidalia, or Walla Walla onion
  • 1 pound sashimi-grade ahi fillet, cut into bite size pieces (See Gr8 Tips below)
  • salt and pepper , to taste
  • 1 Tablespoon chopped chives

Instructions

  • In a medium mixing bowl, whisk together the sesame oil, soy sauce, honey, green onions, garlic, sesame seeds, macadamia nuts, and red pepper flakes.
  • Add the onion and ahi to the bowl and gently stir with a rubber spatula to combine all the ingredients. Season with salt and pepper to taste.
  • Garnish with the chives.
  • Serve as an appetizer with chips, crackers or on it’s own.  Serve as a main dish with salad or rice.
  • Enjoy!

This Recipe Adapted from HERE

How to Host The Best Cheese Fondue Party

Ingredients

  • 2 to 3 packages Original Emmi Fondu
  • bread cubes
  • raw bell peppers cubed
  • raw cherry tomatoes sliced in half or left whole
  • raw zucchini sliced
  • raw mushrooms sliced
  • salami
  • prosciutto
  • roasted asparagus
  • pigs in a blanket; see recipe link above
  • crackers any type

Instructions

  • Open bags of Emmi Fondu and pour the fondue into your fondue pot or pan. Bring the fondue to a boil and keep stirring until smooth. When ready, carefully transfer your fondue pot to your fondue stand, or a pan of hot water to keep the cheese fondue warm.
  • Arrange all of the food, crackers, vegetables and everything else on wood cutting boards or large platters or plates with the cheese fondue in the center and enjoy!

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Jammin’ Jamaican Meat Pies

Ingredients

Meat Pie Filling

  • 1 Tablespoon extra virgin olive oil
  • 1 medium yellow onion,, diced small
  • 1 pound ground beef,, 85% lean
  • 4 scallions,, white and light green parts minced
  • 1 Scotch Bonnet pepper or habanero, minced
  • 2 cloves garlic,, minced
  • 2 teaspoons chopped fresh thyme leaves,, or 3/4 teaspoon dried thyme leaves
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup breadcrumbs
  • 1 cup water

Pastry

  • 1 pound flour, , about 4 cups
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup shortening
  • 8 Tablespoons ice cold water,, as needed
  • 1 egg , for brushing on top of the meat pies

Instructions

Cooking the Meat Filling

  • Heat the oil in a large skillet over medium high heat. I like to use a non-stick skillet.
  • Add the diced onion and cook until slightly translucent, about 3 minutes. 
  • Then add the ground beef, scallions, pepper and garlic. Break up the ground beef as much as possible with a wooden spoon and cook until the meat is browned and cooked through. (You don’t want any big chunks of meat.)
  • Add the thyme, curry powder, salt and pepper. Stir to incorporate. Smell the goodness!
  • Sprinkle the breadcrumbs over the mixture and pour in the water. Stir to fully incorporate. 
  • Turn the heat down and simmer, uncovered, until the meat mixture has a thick but moist consistency, 5 to 10 minutes. You don’t want it too dry, but if it’s too liquid-y, it will drip out of the pastry. Use your judgment. If it’s too dry, add more water. If it’s too wet, let it simmer for a little longer, or add some more breadcrumbs.
  • Remove from heat and let cool while you make the pastry.

Making the Pastry

  • In the bowl of your food processor put the flour, curry powder, turmeric, and salt. Pulse until all the dry ingredients are well combined.
  • Add the butter and shortening and pulse until the whole mixture is crumbly.
  • Add 4 Tablespoons of the water and pulse until the dough starts to come together. If necessary, continue adding water 1 Tablespoon at a time until the dough just forms a ball. 
  • Remove from food processor onto a lightly floured surface. I cut the dough in half and work with one half at a time. Wrap the 2nd half in plastic and place in the refrigerator until ready to use.

Assembling and Baking the Meat Pies

  • Preheat oven to 375°F.
  • Line 2 baking sheets with parchment paper or spray well with olive oil.
  • Beat the egg in a small bowl and beat in 1 Tablespoon of water. This is to assemble the pies. Set aside.
  • Divide the dough in half and put one half into the fridge, covered, while you work with the first half.
  • Divide the first half of the dough into 6 equal pieces. Roll each piece into a ball. 
  • When you have 6 balls, sprinkle some flour on your work surface and flatten each ball into a circle 1/8″ thick, with your rolling pin. (Should be about a 6″ circle.) Make all six dough circles. While working, cover with plastic wrap to keep from drying out.
  • Put about 4 Tablespoons of the meat mixture onto one-half of the circle, brush the edges with the egg mixture, then fold the dough in half and use a fork to seal the edges. (You can also crimp the edges, if that’s your thing.)
  • Place the pie onto the prepared baking sheet and assemble the other pies. When finished, cover the baking sheet with plastic wrap and set aside while you prepare the remaining 6 pies with the 2nd half of the dough.
  • When all the pies are on the baking sheets, brush the tops with the egg wash then pierce a couple of times with a fork or sharp knife to create vents for the air. If you like, place a small thyme leaf on each pie and seal it with egg wash for garnish.
  • Bake for 25 to 35 minutes until crispy and golden brown.
  • These can be enjoyed hot or at room temperature.

This Recipe Adapted from HERE

Jim’s Jalapeno Poppers

Ingredients
  • 2 jalapeno peppers
  • 1 8 oz package of cream cheese
  • 1 lb. bacon, thick sliced
  • Weber’s Sweet’n Tangy BBQ seasoning, or something similar (optional)

Instructions
  1. Cut each slice bacon into thirds; set aside. Cut each jalapeno pepper into circles; cut again into half circles if you prefer not as much heat. Remove all seeds and inner ribbing. To assemble: place approximately 1 t cream cheese into jalapeno, wrap bacon around it and secure with a toothpick. Bake at 350 for approximately 30-40 minutes.

This Recipe Adapted from HERE

Tasty Tomato Onion Tart

Ingredients

  • 1 sheet frozen puff pastry
  • flour, for work surface
  • 1/4 cup extra virgin olive oil
  • 1 small sweet onion, diced, about 1 cup
  • 2 Tablespoons chopped fresh thyme
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 3 cloves garlic, chopped finely
  • 1 1/2 cups shredded mozzarella cheese, divided, low-moisture cheese will melt easier
  • 1/4 cup + 2 Tablespoons shredded parmesan cheese, divided
  • 6 slices large tomatoes, each sliced 1/4″ thick, about 2 large tomatoes, cut in half or use smaller tomatoes and keep the slices whole
  • salt and pepper
  • several basil leaves, sliced for garnish

Instructions

  • Thaw the puff pastry sheet for about 30 minutes.
  • Preheat the oven to 400℉.
  • Flour the counter or wood cutting board and a rolling pin so that the pastry does not stick.
  • Roll out the pastry to a 16-by-10 inch rectangle.
  • Place the pastry onto a parchment lined baking sheet. (I love the precut parchment paper!)
  • With a sharp knife, lightly score the pastry dough 1 inch in from the edges creating a border. Do not cut all the way through the dough.
  • With a fork, pierce the dough at about 1/2 inch intervals on the inside of the scored line.
  • Bake until light golden brown, about 10 minutes.
  • Remove the pastry shell. If it is puffed up in the middle, gently push it down.
  • Turn oven temperature down to 375℉.
  • While the puff pastry is baking, sauté the onions in the olive oil over medium heat for about 5 minutes.
  • Add the thyme, parsley and garlic to the onions and sauté for another 5 minutes. Add salt and pepper to taste.
  • Sprinkle 1 cup of the mozzarella cheese on the warm puff pastry within the border.
  • On top of the mozzarella cheese sprinkle 1/4 cup of the parmesan cheese.
  • Sprinkle the onion mixture on top of the cheeses. Use a spatula to get all the spice and olive oil from the pan onto the tart.
  • Top with the sliced tomatoes, overlapping so they cover the top of the tart.
  • Sprinkle lightly with salt and pepper.
  • Sprinkle the top of the tomatoes with the remaining mozzarella and parmesan cheeses.
  • Bake the tart for 25-30 minutes. Sprinkle with basil and serve warm or at room temperature and ENJOY!

This Recipe Adapted from HERE

Nasoya Organic Tofu Vegetable Dumplings + A Giveaway!

Ingredients

  • 1 9 oz package Nasoya Organic Tofu Vegetable Dumplings
  • 2 to 3 scallions finely diced
  • Dipping Sauces:

Regular:

  • ¼ cup low sodium soy sauce
  • splash of brown rice vinegar
  • Sesame seeds

Sweet:

  • ¼ cup orange marmalade
  • 1 to 1 ½ tablespoons maple syrup
  • ½ tablespoon Dijon mustard
  • ½ teaspoon water
  • ½ teaspoon brown rice vinegar
  • ¼ teaspoon salt

Spicy:

  • 2 to 3 tablespoons Korean hot pepper paste gochujang
  • 1 tablespoon sesame oil
  • 1 heaping tablespoon honey
  • sesame seeds

Instructions

For the Dumplings:

  • Prepare dumplings according to package instructions using the pan fry method. Garnish with scallions.

For the Dipping Sauces:

  • Simply whisk together ingredients. Taste and adjust any ingredients as needed. Sprinkle on sesame seeds if desired and serve with Nasoya tofu vegetable pan fried dumplings and enjoy.

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Fig Walnut Goat Cheese Terrine

Ingredients

Fig Mixture

  • 1 teaspoon olive oil
  • 1 cup chopped dried figs, I use Calimyrna
  • 1/2 cup hot water
  • 1 Tablespoon Balsamic vinegar
  • 1 to 2 teaspoons chopped fresh thyme leaves, plus some sprigs for garnish
  • 1/4 cup chopped kalamata olives

Cheese Mixture

  • 8 ounces plain goat cheese, at room temperature
  • 4 ounces cream cheese, at room temperature

Walnut Mixture

  • 3/4 cup chopped walnuts
  • 1/4 cup honey

Instructions

Fig Layer Preparation

  • Heat the olive oil over medium high in a small non-stick frying pan.
  • While the pan is heating, pour the hot water over the figs. Once the olive oil is hot, add the figs and water to the oil.
  • Add the vinegar and thyme and cook for 5 to 8 minutes until the liquid has absorbed and the mixture is thick and slightly jammy.
  • Remove from heat and stir in the Kalamata olives. Set this aside to cool.

Cheese Layer Preparation

  • In the bowl of your food processor, pulse the two cheeses until both cheeses are fully incorporated and the mixture is creamy. Set aside.

Walnut Layer Preparation

  • Mix together the walnuts and the honey in a small bowl.

Assembly of the Terrine

  • Line a small mixing bowl (3 to 4 cup) with plastic wrap. Ensure that the wrap drapes over each side by at least 4 inches.
  • First Layer – Spoon the walnut and honey mixture into the bottom of the plastic wrap lined bowl and press it into a single layer. Some of the mixture will go up the sides slightly. Make sure there are no gaps.
  • Second Layer – Spoon about 1/3 of the cheese mixture on top of the walnut mixture and use a rubber spatula to smooth the top.
  • Third Layer – Spoon all of the fig mixture onto the first cheese layer and flatten it as much as possible.
  • Fourth Layer – Put the remaining cheese mixture on top of the figs and flatten with your spatula.
  • Fold the overhanging plastic over the top of the terrine to seal. Use extra plastic wrap to tightly seal if necessary.
  • Refrigerate at least 4 hours and up to 1 day.

To Serve

  • When ready to serve, carefully unseal the plastic and lift the terrine out of the bowl using the extra plastic wrap as handles. Invert it into the middle of your serving tray. Then arrange your crackers around it.
  • Garnish with thyme sprigs and enjoy!

This Recipe Adapted from HERE

Olive Cheese Bread

Ingredients
  • 1 French loaf, cut in half
  • 6 oz. pimento stuffed green olives, drained, chopped
  • 6 oz. black olives, drained, chopped
  • 2 stalks green onions, chopped
  • 1 stick butter, softened
  • ½ c. mayonnaise
  • 1 lb. Monterey Jack cheese, grated

Instructions
  1. Roughly chop both black olives and pimento stuffed green olives. Slice green onions into thin pieces.
  2. Combine butter, mayonnaise, cheese, olives, and green onions into a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been halved lengthwise. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browning.
  3. Note: This recipe can be frozen. Simply spread mixture onto bread and wrap in aluminum foil. Freeze until ready. Increase cook time by 5-10 minutes

This Recipe Adapted from HERE

Chicken and Veggie Spring Rolls + A Giveaway!

Ingredients

For the spring rolls:

  • 1 package rice paper wraps for spring rolls available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper
  • Large bowl of very hot water
  • 2 to 3 cups green leaf lettuce shredded or chopped
  • 1/2 red bell pepper sliced thin lengthwise
  • 1/2 yellow bell pepper sliced thin lengthwise
  • 1 large carrot peeled and julienned
  • ½ head red cabbage sliced thin
  • steamed asparagus spears
  • cooked rotisserie chicken or chicken breast sliced into strips
  • lime wedges and fresh mint leaves optional

For the tahini dipping sauce:

  • 1/2 cup tahini
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • sea salt to taste start with a pinch
  • 1/2 cup water + more if needed
  • roasted sesame seeds for garnish

Instructions

For the spring rolls:

  • Once you have all of your vegetables sliced, prepped and ready to go, set up a workstation with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.
  • Next to the prepped and cut ingredients, you will need a large bowl of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down slightly so it’s not burning hot. You will need very warm water to work with.
  • To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay the wet rice paper down on your work surface and top with the vegetables and the chicken (start with the lettuce first, the order does not really matter.) Lay the vegetables and chicken on top of the rice paper sheet with at least 2 inches of rice paper showing at the bottom.
  • Start by folding up the bottom part of the rice paper, up and over your vegetables. Then, fold in each end, the right and the left and then continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own. Place the finished spring roll on a non-stick baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close, or on top of each other or they will stick to each other.
  • Repeat until all of the rice paper sheets have been used. *Note: you may need to get more hot water to dip the rice paper sheets into as you work.

For the dipping sauce:

  • Whisk together all of the ingredients in a small to medium-sized bowl. Taste and season with more salt, or add just a little more water if you think the sauce is too thick. Sprinkle with sesame seeds if desired and serve with the spring rolls. Enjoy!! (Note: store any leftover dipping sauce in the fridge in an airtight container for up to 3 days. I love simply dipping raw veggies into this sauce! So good!)

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Fresh Charred Poblano Tacos Recipe

Ingredients

  • 2 large poblano peppers, or pasilla pepper
  • 2 ears fresh corn, thawed and drained
  • 1 small white onion, sliced into thick rings
  • 3 Tablespoons olive oil, divided
  • 1 – 2 cloves garlic , minced
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped cherry tomatoes, chopped, (optional)
  • 1/4 teaspoon salt, plus more to taste
  • 3 Tablespoons Crema Mexicana, plus more for serving
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons chopped cilantro leaves, plus more for serving
  • 1/2 cup crumbled Queso Fresco or Cotija Cheese, divided
  • 12 small warm tortillas, for serving as an appetizer or 4 large tortillas for an entree. If you are gluten-free, ensure that the tortillas are gluten-free.

Instructions

  • Preheat the outside grill or inside on the stove, preheat a grill pan.
  • With 1 1/2 Tablespoons of olive oil, rub or brush the oil on the corn, onion rings and the peppers. Grill the corn and onion rings until grill marks form on all sides and the veggies have softened. Grill the poblano pepper until it is blackened on all sides and softened.
  • Transfer the peppers to a large bowl and cover with plastic wrap (or put them in a large ziploc bag and close) and let steam for 10 minutes.
  • While the peppers are steaming, cut the corn off the cob and roughly chop the onions.
  • Peel off with your hands or the dull side of a knife as much of the charred skin as you can easily get off of the poblanos. Halve them lengthwise and discard the seeds and stems.
  • Chop the peppers and add to the corn and onion mixture.
  • In a large skillet on medium heat, add the oil. Add the garlic and cumin and cook just until fragrant, about 30 seconds.
  • Add pepper, corn and onion mixture. Season with salt and pepper. Cook for 3 to 5 minutes to continue to soften the onion.
  • Remove from heat and fold in the tomatoes (if using), Crema Mexicana, lime juice, cilantro and half of the queso fresco.
  • Taste and adjust seasoning with additional salt if needed.
  • Serve with warm tortillas.

This Recipe Adapted from HERE

Valentine’s Dessert Snack Mix

Ingredients
  • 1 cup of chocolate Valentine M&M’s
  • 1 cup of mini marshmallows
  • 1.5 cups Annie’s Birthday Cake Bunny Grahams or Goldfish Grahams Vanilla Cupcake

Instructions
  1. Mix all ingredients together and Enjoy!

This Recipe Adapted from HERE

Fried Red Tomatoes with Sour Cream and Prosciutto

Ingredients

  • 3 firm ripe tomatoes
  • 1/2 cup white flour
  • 3 eggs beaten
  • 2/3 cup panko bread crumbs
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Sour cream for garnish
  • 3 slices prosciutto fried till crisp, for garnish (or can use good ole BACON)
  • A few sprigs of fresh chives finely chopped, for garnish

Instructions

  • Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs.
  • In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook.
  • Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.

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Citrus Olives with Coriander and Fennel

Ingredients

  • 2 cups assorted olives with seeds, kalamata, cerignola, picholine, etc.
  • 2 Tablespoons coriander seeds
  • 2 Tablespoons fennel seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 2 small tangerines, 1 tangerine cut in small wedges and then cut crosswise
  • 2 1/2 teaspoons tangerine zest , from 2nd tangerine
  • 4 Tablespoons tangerine juice, from 2nd tangerine
  • 4 Tablespoons fresh lemon juice
  • 1 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 3 Tablespoons plus 1 teaspoon coarsely chopped parsley
  • 1 large bay leaf

Instructions

  • Drain the brine from the olives. 
  • With a rolling pin, crush the coriander and fennel seeds. Add red pepper flakes, but do not crush any further. 
  • Place all ingredients in a small container with a fitted lid. Stir to combine. Cover and shake.
  • Refrigerate for 2 hours, stirring from time to time. Transfer to a decorative serving bowl.
  • Best served at room temperature. 

This Recipe Adapted from HERE

Baked Popcorn Tofu

Ingredients

For the Popcorn Tofu:

  • 1 package 14 oz. Nasoya Organic Extra Firm Tofu, drained and pressed
  • ¾ cup all-purpose flour
  • salt and pepper
  • 2 eggs whisked
  • 1 cup panko bread crumbs
  • 2 teaspoons smoked paprika

For the Spicy Dipping Sauce:

  • 4 tablespoons Japanese mayonnaise
  • 3 to 4 teaspoons Sriracha sauce
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon fresh lemon juice
  • toasted sesame seeds

Instructions

For the Popcorn Tofu:

  • Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  • After you have drained and pressed your tofu, cut the tofu into cubes. Prep three bowls for the dredging: the flour and season with a pinch of salt and pepper, the eggs and the panko. Season the panko with the smoked paprika and a pinch of salt and pepper and mix together.
  • Dip each tofu cube in this order: in the flour, then the eggs and then in the panko. Once each piece of tofu is complete, place onto the lined baking sheet. Repeat until finished with all of the tofu. Bake for 25 to 30 minutes, or until golden brown. Remove from oven and let cool for a few minutes before serving.

For the Spicy Dipping Sauce:

  • Using a small mixing bowl, whisk together all of the ingredients. Sprinkle on some toasted sesame seeds if desired. Serve with the Popcorn Tofu.

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Clams with Hot Italian Sausage

Ingredients

  • 2 Tablespoons olive oil
  • 1 pound hot Italian sausage, sliced in 1/2″ rounds
  • 1/2 cup chopped onion
  • 6 garlic cloves, minced
  • 3/4 cup dry white wine*, See Gr8 Tip
  • 4 pounds Manila clams, or any small clams, in the shell, that are available fresh or frozen
  • 1/4 teaspoon red pepper flakes, or more, depending on your heat tolerance
  • 3 Tablespoons chopped Italian parsley, divided

Instructions

  • Start at least a half hour ahead of time to clean the clams.
  • In a large sauté pan with a cover, heat the oil over medium high heat until shimmering. Add the sausage. *See Gr8 Note
  • Cook, stirring, until the sausage is cooked through, about 8-10 minutes.
  • Add the onion and cook until translucent, about 4 minutes.
  • Stir in the garlic and cook about 1 minute, until the fragrance begins to release.
  • Pour in the wine and bring to a boil scraping any browned bits from the bottom of the pan. 
  • Then add the clams, hot pepper flakes, and 2 Tablespoons of the parsley and stir to combine.
  • Cover the pan tightly and cook for 6 to 8 minutes until clams are opened. Discard any clams that don’t open.
  • Serve directly from the pan or transfer to a serving bowl, be sure to get all the juices! Garnish with the remaining Tablespoon of parsley.
  • Serve with a glass of white wine and crusty Italian bread. This could also be served over pasta. Just add one cup of the hot pasta water at the end of cooking. Stir and pour over the drained pasta.

This Recipe Adapted from HERE

Summer Tortellini Pasta Salad + A Giveaway!

Ingredients

  • 1 package Five Cheese Tortellini
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 to 2 fresh garlic cloves minced
  • 2 cups assortment cherry tomatoes
  • salt and pepper
  • cooked corn
  • pesto
  • toasted pine nuts

Instructions

  • Cook Five Cheese Tortellini according to package instructions but only for 3 minutes. Drain and set aside. Using a skillet over medium high heat, heat the olive oil, garlic and add in the cherry tomatoes. After a minute or two, season with salt and pepper and continue to cook the tomatoes until they begin to burst.
  • Add in the Five Cheese Tortellini and cook, stirring occasionally so the tortellini doesn’t stick to the pan. Add in the cooked corn and stir to incorporate. After a few minutes, remove from the heat.
  • Garnish with some pesto and sprinkle on some toasted pine nuts and enjoy!

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Delicious Layered Crab Dip

Ingredients

  • 1 pound fresh crabmeat or 2 8-ounce cans lump crabmeat, drained
  • 2 green onions, minced
  • 1/2 cup diced cucumber
  • 1/2 cup diced red onion
  • 1 medium tomato, seeded and finely chopped
  • 1 Tablespoon minced fresh parsley
  • 1 Tablespoon minced fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • Salt and freshly ground pepper, to taste
  • 2 8-ounce packages cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 avocado, peeled, seeded and diced
  • Tortilla chips

Instructions

  • In a glass bowl combine crabmeat, green onions, cucumber, red onion, tomato, parsley and cilantro.
  • In a small bowl, combine the 3 juices.
  • Stir the juices into the crab mixture. Add salt and pepper to taste.
  • Cover and refrigerate at least 6 hours or overnight.
  • When ready to serve, combine cream cheese and mayonnaise, blending well.
  • Spread a thin layer of the cream cheese and mayonnaise mixture over the bottom of a serving platter.
  • Drain crab mixture, pressing out as much moisture as possible.
  • Spread crab mixture over cream cheese and mayonnaise.
  • Top with diced avocado.
  • Serve with tortilla chips.

This Recipe Adapted from HERE

Tofu Empanadas

Ingredients

For the empanada dough:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 stick 1/2 cup very cold unsalted butter, cut into cubes
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon vinegar white vinegar or apple cider vinegar
  • 1 egg; slightly beaten + mixed with 1 tablespoon of water for egg wash; to brush on empanadas right before baking

For the empanadas:

  • 1 tablespoon extra-virgin olive oil
  • ½ small onion diced
  • 1 to 2 cloves fresh garlic minced
  • 4 oz mushrooms diced
  • ½ cup zucchini (skin on) diced
  • 2 cups fresh spinach
  • ½ teaspoon chili powder + more if desired
  • 1 package Nasoya® TofuBaked Chipotle Marinated Baked Tofu cut into cubes
  • salt and pepper

For the spicy mayo dipping sauce:

  • 4 tablespoons Japanese mayonnaise
  • 3 to 4 teaspoons Sriracha sauce
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon fresh lemon juice
  • toasted sesame seeds

Instructions

For the empanada dough:

  • Using your food processor, combine the flour, salt and cold butter and pulse for about 4-5 seconds. Whisk together the egg, water and vinegar in a small bowl with a fork. Slowly add into the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
  • Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and knead gently with the heel of your hand just once or twice and then form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 40-50 minutes before rolling out.

For the empanadas:

  • Heat the olive oil in a large sauté pan over medium high heat. Add in the onions and garlic and continue cooking for a few minutes. Add in the mushrooms, zucchini and spinach and season with the chili powder. Mix together and cook until the vegetables are softened, for about 5 minutes. Add in the baked tofu cubes and season with salt and pepper. Continue cooking for another 3 to 4 minutes, or until everything is heated through.
  • Remove from the heat and allow your vegetable to tofu mixture to cool completely; you do not want to place hot filling onto the empanada dough.
  • Preheat your oven to 400 degrees. Remove the pastry dough from the refrigerator and onto a lightly floured work surface. Using your rolling pin, roll out the dough until flat. Using a small bowl or round cookie cutter that’s about 4 to 4 ½ inches across, cut out the round disc shapes for the empanadas. Continue until all of the dough is cut.
  • Place a tablespoon size of the vegetable tofu filling in the middle of each empanada disc. Fold the bottom part up and continue to fold over the top of the disc, creating little creases as you work your way across the top, sealing the empanada. There are several different ways to seal your empanada; do what works for you. You can also seal the top by folding the top over and tucking in the dough to seal it closed. For added decoration, you can press the end of a fork around the seam of each empanada to create lines. As you finish each empanada, place onto a lined baking sheet.
  • Brush each empanada with the egg wash and bake for about 22-25 minutes or until golden brown. Serve with your favorite empanada dipping sauce and enjoy!

For the dipping sauce:

  • Using a small mixing bowl, whisk together all of the ingredients. Sprinkle on some toasted sesame seeds if desired. Serve with the Tofu Empanadas and enjoy!

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Roasted Carrot and Tomato Soup with Basil

Ingredients

  • olive oil for the pan, or nonstick cooking spray
  • 1 large white onion, halved and thinly sliced
  • 8 *Roma tomatoes, halved lengthwise
  • 6 medium carrots, peeled, cut into thick rounds
  • 2-3 large cloves garlic, unpeeled. (I LOVE garlic, so I sometimes triple the garlic!)
  • 1 Tablespoon extra virgin olive oil
  • 2 1/2 cups water**, (or more depending on desired consistency)**
  • 2 3/4 cups low fat milk**
  • 1/2 cup basil leaves,, thinly sliced or julienned with kitchen scissors), use more or less basil depending on personal taste.
  • salt & pepper

Instructions

  • Preheat oven to 400℉. Lightly oil (or spray) a large rimmed baking sheet.
  • In an even layer, place the sliced onion, halved tomatoes, cut carrots and garlic cloves on the prepared baking sheet.
  • Drizzle the vegetables with olive oil.
  • Season with salt and pepper.
  • Roast for about 1 hour or until tender and beginning to brown. To ensure that they are evenly browned, turn and rotate baking sheet after 30 minutes.
  • When cool enough to handle, peel the garlic cloves. Just give ’em a squeeze!
  • Transfer vegetables to a large bowl…keep the baking sheet juicy and messy! Don’t clean it…yet!
  • Scraping up the browned bits of goodness, slowly add 1 cup of the water to the baking sheet. Pour mixture into bowl with vegetables.
  • You can puree the soup with an immersion blender or food processor. If using an immersion blender, add the remaining water and blend vegetable mixture directly in the bowl. 
  • If using a food processor, slowly add 1/2 of the vegetables and the water from the pan to a food processor and purée until smooth. Transfer pureed mixture to a large saucepan. Add remaining vegetables and 1 1/2 cups of the water to food processor and purée. Add 2nd batch to saucepan.
  • Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 2 3/4 cups.
  • Stir in 1/2 of the sliced/julienned basil.
  • Simmer uncovered for about 15 minutes to blend flavors.
  • Season with salt and pepper to taste.
  • Serve in soup bowls or in mugs as an appetizer. Just before serving, garnish with remaining sliced/juilenned basil. 
  • Soup’s on!

This Recipe Adapted from HERE

Ham Puff Appetizers

Ingredients
  • ½ cup butter, softened
  • 1½ cup shredded cheddar cheese
  • 1½ cup cooked ham, chopped
  • ½ tsp Worcestershire sauce
  • 1 cup flour

Instructions
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  2. In a bowl combine butter, cheese, ham and Worcestershire sauce. Mix well. Blend in flour making sure it is completely combined with the butter and cheese mixture
  3. Form dough into ½ inch balls and tightly pack together. Place on baking sheet
  4. Bake for 15-18 miutes

This Recipe Adapted from HERE

Sugared Cranberries

Ingredients

  • 1 1/2 cups sugar divided
  • 1/2 cup water
  • 1 12-ounce bag fresh cranberries

Instructions

  • Combine a 1/2 cup sugar and a 1/2 cup water in a medium saucepan over medium heat, stirring until the sugar is dissolved, for about 2 to 3 minutes. Pour in the fresh cranberries and mix until the cranberries are well coated.
  • Using a slotted spoon, transfer the cranberries to a wire rack and let them dry for at least 1 hour.
  • Then, working in batches, roll the sticky cranberries in the remaining sugar until well coated. Let them dry again for at least 1 hour. Enjoy!
  • Store your sugared cranberries in an airtight container for up to 2 days.

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Salsa Verde

Ingredients

  • 3/4 pound Tomatillos, available in most super markets
  • 1/4+ cup water
  • 1/4 cup cilantro leaves
  • 2 Serrano chiles or 1 jalapeño chile, or more, depending on your heat tolerance
  • 1/4 of a small onion, then cut that in fourths
  • 1 teaspoon salt
  • Tortilla Chips

Instructions

  • Peel the husks off the tomatillos.
  • Discard the husks.
  • In the bowl of your food processor or blender place the cilantro, chiles, onion and salt and coarsely chop.
  • Add the tomatillos and coarsely chop. With the motor running, slowly add water to desired consistency.
  • Adjust seasonings to taste.
  • Enjoy!

This Recipe Adapted from HERE

Avocado Feta Dip

Ingredients
  • 3 large avocados, chopped into small pieces
  • 1 pint cherry tomatoes, chopped into small pieces
  • 4 oz plain crumbled feta cheese
  • ½ small bunch of fresh parsley, chopped fine
  • 1 Tbs olive oil
  • 1.5 Tbs red wine vinegar
  • ½ tsp garlic powder
  • salt and pepper to taste
  • tortilla chips for serving

Instructions
  1. Except for the avocados, combine all ingredients in a small bowl. Cover and refrigerate a few hours up to overnight to allow flavors to blend.
  2. Just before serving, chop avocados and gently stir in.
  3. Serve with tortilla chips and enjoy!

This Recipe Adapted from HERE

My Aunt’s Homemade Kimchi with a Vegan Kimchi Option

Ingredients

  • 8 to 9 lbs. Napa cabbage
  • 1 1/4 cups coarse sea salt split
  • 3 cups cold water
  • 24 cloves garlic
  • 1 ½ to 2 inches fresh ginger peeled and chopped
  • 1 medium white onion peeled and quartered
  • 1 1/2 cups Korean radish cubed (1 small radish or 3/4 of a medium radish)
  • ½ Fuji apple peeled and cut into 4 pieces
  • ½ Korean pear peeled and cut into 4 pieces
  • ½ cup fish sauce plus more, if needed
  • 2 cups Korean red pepper flakes gochugaru
  • 1 to 2 bunches scallions chopped into 1 to 2 inch long pieces
  • ½ cup water if needed

Instructions

  • Thoroughly wash your Napa cabbage. Wash every single piece, discarding any bad or flimsy pieces. Chop whole cabbage leaf into square pieces and place into a large tub or bowl. Once all the cabbage is clean and chopped, get ready to brine the cabbage.
  • Using a very large tub or container, lay down a layer of cabbage. Sprinkle on some coarse sea salt. You are going to salt every layer; lay down cabbage, sprinkle on some coarse sea salt and repeat. You will use about a 1/2 to 1 cup of coarse sea salt during this process, maybe less.
  • Pour in 3 cups of cold water, press down on the cabbage and let sit for 2 hours. (You only need 3 cups of water, the cabbage should not be covered in water.) Feel free to cover with plastic wrap if desired. After 2 to 3 hours, mix your cabbage and let sit for another 2 hours, or overnight (at room temperature). If letting sit over night, check the cabbage before you go to bed and add in more cold water. You are doing this so the cabbage doesn’t get too salty.
  • While the cabbage is sitting in the brine, using a food processor, blend/puree together the garlic, ginger, onion, radish, apple and pears. Blend until completely smooth. If needed, you can blend in groups; if your food processor isn’t large enough to fit everything. Taste and adjust ingredients as needed, or to your taste.
  • Remove from the food processor and into a large bowl. Pour in the the fish sauce and the 2 cups of Korean hot pepper flakes (gochugaru) and mix together by hand (using a rubber spatula) until completely combined and somewhat smooth. Set aside.
  • When the cabbage is ready, rinse and wash the cabbage at least three times, running it under cold water. Place into to a clean container. Using your hands, mix together the cabbage, gochugaru sauce mixture and green onions.
  • Taste and adjust ingredients as needed. You can add a touch more fish sauce or salt if needed. Mix together and taste one more time. Place into a jar/s or container. To get the leftover gochugaru paste mixture that will be left at the bottom of your tub, add a ½ cup of water to the kimchi tub and a pinch of salt and pour over your kimchi into each jar. Close each jar with lid and leave kimchi out overnight. You can continue to let it sit for a few days to ferment. Enjoy!
  • This recipe yields about 4 quarts of kimchi.

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Eggplant Dip aka Baba Ganoush

Ingredients

  • 2 1/2 pounds eggplant
  • 1 Tablespoon fresh lemon juice
  • 3 cloves garlic, minced
  • 2 Tablespoons tahini
  • 2 Tablespoons reserved liquid , from the drained eggplant
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • parsley, chopped for garnish
  • extra virgin olive oil, to drizzle on top

Instructions

  • Heat your barbecue grill to medium-high heat. Add wood chips to your grill or place the chips into a sealed foil pouch with slits for the smoke to escape.
  • Add a few slits into the eggplant especially in the wider end so that it will cook more evenly.
  • Place the whole eggplants on the grill (and right next to the foil pouch if using) and cook for about 30 minutes total, turning about every 10 minutes so the that the eggplant is wrinkled and soft on all sides.
    Eggplant cooking on the BBQ grill for the Baba Ganoush recipe.
  • Once the eggplants are cooked, set them into a bowl and cover with foil and let cool. Keep any juices collected in the bottom of the bowl. This is the reserved liquid that you will use to add to the dip.
    Eggplant cooling for the Baba Ganoush recipe.
  • Once cool enough to handle, remove the meat of the eggplant from the skin and place it into a strainer and let it drain. After about 10 minutes, add the drained eggplant into a food processor. Discard the drained liquid and the skins.
  • Add to the processor the lemon, garlic, tahini, reserved liquid, paprika, cumin, salt and pepper and pulse to combine the ingredients.
  • Scrape the dip into a serving bowl and drizzle with olive oil. Sprinkle with parsley and serve.

This Recipe Adapted from HERE

Churro Chex Mix With Caramels

Ingredients
  • (1) 12 oz box of Rice Chex cereal
  • 1¼ cup sugar
  • 2 Tbs cinnamon
  • 1 cup butter, melted
  • ¼ cup packed brown sugar
  • 1 Tbs vanilla extract
  • 9-11 oz Kraft caramel bits

Instructions
  1. Preheat over 275 degrees. Line a large cookie sheet with parchment paper.
  2. In a small bowl, whisk together sugar and cinnamon. Set aside. Pour Chex in a large bowl
  3. In another bowl whisk together melted butter, brown sugar and vanilla. POur butter mixture over cereal and mix to coat
  4. Sprinkle cinnamon mixture over ceral and toss again to coat. Transfer to parchment lined pan and spread into an even layer
  5. Bake for 45 minutes, stirring every 15 minutes
  6. Remove from oven and let cool for apprx 15 minutes and then mix in the caramel bits.
  7. Once completely cooled store in an airtight container for up to one week

This Recipe Adapted from HERE

Vegetarian Stuffed Portobello Mushrooms

Ingredients

For the stuffed mushrooms:

  • 9 or 10 Portobello mushroom caps with stem and inside scraped out; but do not discard
  • 1 Tablespoon extra-virgin olive oil
  • ½ Onion finely chopped
  • 2 Garlic cloves minced
  • ½ Cup zucchini shredded and chopped
  • ½ Cup red bell pepper finely chopped
  • 1 Bunch kale chopped
  • Tony Chachere’s No Salt Seasoning Blend
  • 2 to 3 Cups cooked farro
  • Fresh parsley finely chopped
  • Chimichurri sauce (optional)

For the chimichurri sauce:

  • 1 Cup firmly packed fresh flat-leaf parsley trimmed with the stems cut off
  • ½ Cup fresh cilantro
  • 2 Garlic cloves
  • 1 Tablespoon fresh oregano leaves
  • 1/2 Cup good quality olive oil + more if needed
  • 2 Tablespoons red wine vinegar
  • Tony Chachere’s No Salt Seasoning Blend to taste
  • Freshly ground black pepper
  • ½ Teaspoon red pepper flakes

Instructions

For the stuffed mushrooms:

  • Preheat oven to 375 degrees.
  • Line a baking sheet with foil or parchment paper. Chop up the stems of the mushrooms and set aside. Lay your Portobello mushroom caps down on the baking sheet, season generously with Tony Chachere’s No Salt Seasoning Blend and set aside.
  • Using a large skillet or sauté pan over medium-high heat, add the oil. After a few minutes, add in the chopped onion and sauté for a few minutes until tender.  Add in the garlic, zucchini, red bell pepper and the chopped mushroom stems and sauté for about 4 to 5 minutes.
  • Add the chopped kale and season generously with Tony Chachere’s No Salt Seasoning Blend. Mix together and continue cooking for a few more minutes. Remove from the heat.
  • Stir in the cooked farro and mix together with the vegetables. Fill the Portobello mushroom caps with the farro and vegetable mixture and bake for about 20 to 25 minutes, or until mushrooms are cooked through; baking time may vary depending in size and thickness of your Portobello mushrooms.
  • Garnish with fresh parsley and serve with homemade chimichurri sauce, if desired.

For the chimichurri sauce:

  • Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
  • In a separate bowl, mix and combine the olive oil, vinegar, Tony Chachere’s No Salt Seasoning Blend, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed. Enjoy!

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Avocado Green Onion Deviled Eggs

Ingredients

  • 6 hard boiled eggs
  • 1/2 to 1 medium avocado, peeled and seeded
  • 5 teaspoons fresh lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 3 Tablespoons minced green onions (scallions), divided, white and light green parts only
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika, optional for garnish

Instructions

  • Peel the eggs and cut in half lengthwise.
  • Carefully remove the egg yolks to a small mixing bowl and place the whites on a serving plate.
  • Roughly chop 1/2 of the avocado and mash it into the egg yolks using a fork.
  • Add the lemon juice, olive oil, 2 Tablespoons of the green onions, curry powder, salt and pepper to this and mash it all together until the lumps are fairly small. 
  • If the mixture is too dry and needs more creaminess, add more of the avocado until you get a nice creamy consistency. 
  • Taste and adjust the seasonings to your liking.
  • To fill the egg whites, either use a pastry bag with a large star tip or you can use a plastic sandwich bag with one corner cut off. Put the avocado mixture into the bag and pipe into the egg whites. The large star tip is key, because the mixture has lumps and if the opening is too small, the piping will be difficult. Alternatively, you can just spoon the filling into the whites. 
  • Sprinkle the remaining chopped green onions on top of the eggs. And garnish with paprika, if desired.

This Recipe Adapted from HERE

Creamy Feta Dip

Ingredients
  • 6 oz. feta cheese, crumbled
  • 4 oz. cream cheese, softened
  • ⅓ c. plain Greek yogurt
  • ½ t. dill weed, dried
  • 3 cloves garlic, minced
  • kosher salt and black pepper, to taste
  • 1 Roma tomato, diced
  • 1 pinch of crushed red pepper
  • Olive oil to drizzle
  • Pita chips, crackers, or bread slices

Instructions
  1. Combine the feta cheese, cream cheese, Greek yogurt, garlic, and dill in the bowl of a food processor. Taste and season with kosher slat and black pepper, as desired.
  2. When well-combined, scoop into a bowl, and top with tomato, and a pinch of red pepper, dill, and a drizzle of olive oil.
  3. Serve cold with pita chips, crackers, or bread to dip.

This Recipe Adapted from HERE

Roasted Sweet Potatoes with Arugula Pesto

Ingredients

For the roasted sweet potato wedges:

  • 1 sweet potato cut into wedges (skin on)
  • olive oil
  • salt and pepper

For the arugula pesto:

  • 2 cups fresh arugula
  • 1 cup fresh basil or baby spinach
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ¼ cup walnuts
  • 1-1½ cups good extra-virgin olive oil + more if needed
  • 1 cup freshly grated parmesan cheese
  • Kosher salt to taste

Instructions

For the roasted sweet potato wedges:

  • Preheat oven to 425 degrees.
  • Arrange sweet potato wedges onto a lined baking sheet, spreading them apart so they are not touching. Lightly drizzle with olive oil and season with salt and pepper. Roast in the oven for about 35 to 40 minutes, depending on how crispy you want them.
  • While the sweet potato wedges are in the oven, make your pesto!

For the arugula pesto:

  • Combine the arugula, basil, garlic, pine nuts and walnuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour in the olive oil (I used about a cup) and process until the pesto is thoroughly pureed.
  • Add the parmesan cheese and pulse for another minute. You can add the salt into the food processor or you can season later when serving. Up to you! Enjoy with the roasted sweet potato wedges!

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Easy Homemade California Roll

Ingredients

  • 2 sheets Nori seaweed
  • 2 cups sushi rice
  • 4 ounces surimi, imitation crab sticks, you can also use fresh crab
  • 1 cucumber, seeded and cut in 1/4″ wide sticks
  • 1 half fresh avocado, cut in 1/4″ wide sticks
  • 1 Tablespoon fresh lemon juice
  • 4 Tablespoons tobiko, (flying fish roe)
  • 2 teaspoons toasted sesame seeds
  • Wasabi paste, for serving
  • Pickled ginger, for serving

For Sushi Rice

  • 2 cups short grain rice
  • Water
  • 1/2 cup rice vinegar
  • 2 1/2 Tablespoons sugar
  • 1 1/2 teaspoons sea salt

Special Equipment

  • Bamboo Sushi Mat
  • Rice paddle

Instructions

Stove-Top Sushi Rice

  • Here is a Gr8 video showing the process of making sushi rice.
  • First, place the rice in a large bowl and fill with cold running water, letting the water hit your hand to disperse as it goes onto the rice. Gentle is the key word. You don’t want the water to break any of the grains.
  • Swish your hand through the water and the grains then carefully drain the water off the rice and repeat this process until the water is clear. Be sure you are using cold water.
  • Drain one last time and gently refill with cold water. Let the rice soak for at least 20 minutes. All the grains will become a lovely bright opaque white.
  • While the rice is soaking, place the vinegar, sugar and salt in a small saucepan and gently heat over medium heat until the sugar and salt is absorbed. Remove from heat and let it cool to room temperature.
  • When the rice is finished soaking, drain one last time and place the rice into a heavy saucepan with a lid. (I use my enameled cast iron pot.) 
  • Fill the saucepan with about 2 1/3 cups cold water, again gently. Place your hand flat on top of the rice, the water should come over the rice to the top of your pointer finger knuckle.
  • Place the pan over high heat and bring to a boil. Cover, turn the heat down to low and simmer for 15 minutes. 
  • Then remove from heat and let stand covered for another 15 minutes.
  • When 15 minutes is up, loosen the rice from the sides of the pan and gently dump into a flat pan, I used a 9″ x 13″ glass casserole. If any of the rice sticks to the bottom of the pan, leave it there. Those stuck grains will compromise the texture of the rest of the rice if you force them from the pan.
  • Pour half of the vinegar mixture over a spoon onto the rice and gently turn the rice to mix. Then repeat with the rest of the mixture. Continue gently turning the rice mixture over and over until well mixed.
  • Let cool at room temperature. Your rice is now ready to make your sushi! 

Assembling the California Rolls

  • Prepare your bamboo rolling mat by covering it with plastic wrap. This will make your whole process easier, including clean up!
  • Break the seaweed sheets in half across the short way. Half of my seaweed sheet was 7 1/2″ x 4″.
  • Lay one half of a seaweed sheet on your prepared bamboo mat, shiny side down.
  • Wet your fingers and take about half a cup of rice and spread it over the seaweed edge to edge. You can also use a rice paddle for this, but I like to use my dampened fingers.
  • Sprinkle 1/2 teaspoon of sesame seeds over the rice. Then carefully flip the seaweed sheet over so the rice is against the rolling mat and the seaweed is on top. (This is where the sticky rice helps!)
  • Lay a 1/3″ wide strip of surimi the length of the edge of the seaweed. Next to that lay a row of cucumber slices and a row of avocado slices. I sliced my surimi in half long ways so it would fit better.
  • Then distribute a Tablespoon of tobiko down the length of the vegetables.
  • Now you’re ready to roll! Lift the edge of the bamboo mat and gently roll up the sushi, gently pressing the ingredients together as you roll, until the edges meet. If your rice is sticky and the roll isn’t overfull, the edges should meet and the rice should stick.
  • Run a sharp knife under water and carefully slice your California Roll into 1-1/4″ wide pieces. You should get about 6 pieces.
  • Serve with wasabi, pickled ginger, and chopsticks. Enjoy!

This Recipe Adapted from HERE

Mini Naan Pizzas

Ingredients
  • 5 mini Naan breads
  • ½ pkg of mozzarella pearls
  • ¼ c. fresh arugula
  • 1 roma tomato, sliced
  • 1-2 cloves garlic, sliced
  • 1 T olive oil
  • fresh parmesan cheese
  • ground pepper
  • sea salt
  • fresh basil; chopped
  • crushed red pepper

Instructions
  1. Preheat oven according to package directions. Add favorite toppings to mini – Naan breads – brush bread with garlic, then add tomatoes, cheese, arugula, and parmesan. Heat for about 5 minutes or until cheese is melted. Drizzle with olive oil. Sprinkle with salt and pepper as desired.

This Recipe Adapted from HERE

Green Goddess Avocado Sauce

Ingredients

  • 1/2 ripe avocado
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped walnuts
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Combine all ingredients in a food processor; process until smooth. Chill until ready to use.

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Fresh Salsa Fresca!

Ingredients

  • 1/4 cup cilantro leaves, chopped (or more depending on your liking)
  • 1 to 3 chile peppers*, Serrano, Jalapeño or yellow….whichever I have on hand
  • 1/2 of a large onion, quartered (I use whatever I have…yellow or white)
  • 1 teaspoon salt
  • 6 roma tomatoes, quartered
  • Tortilla chips

*Depending on how spicy you like your food. See the Gr8 Tip below on Chili Peppers.

    Instructions

    • In the bowl of your food processor or blender place your cilantro, chiles, onions and salt and coarsely chop.
    • Add the tomatoes and pulse to coarsely chop.
    • If the mixture is too spicy hot, add more tomatoes. If not spicy enough, add more of the peppers.
    • Adjust seasonings to your taste.
    • Serve and Enjoy!

    This Recipe Adapted from HERE

    Baked Tomatoes and Mozzarella

    Ingredients
    • 2 large beefsteak tomatoes, sliced ¼” thick
    • 1 Tbs basil, dried
    • 1 Tbs oregano, dried
    • 1 Tbs parsley, dried
    • 1 cup parmesan cheese
    • 1 cup mozzarella cheese, shredded

    Instructions
    1. Preheat oven to 400 degrees
    2. Place sliced tomatoes on parchment lined baking sheet
    3. Combine seasonings and parmesan cheese in a small bowl, mix well
    4. Top each tomato with seasoned parmesan mixture, then layer mozzarella cheese on top
    5. Bake for 8-10 minutes or until cheese is melted and bubbly.
    6. Enjoy

    This Recipe Adapted from HERE

    Salsa Chicken Bruschetta

    Ingredients

    • 1 large chicken breast Or use a rotisserie chicken breast
    • 1 teaspoon extra virgin olive oil
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly cracked black pepper
    • 1/4 teaspoon ground cumin
    • 1 loaf baguette
    • 1/2 cup prepared plain hummus I use Sabra
    • 1/4 cup salsa Use your favorite prepared salsa

    Instructions

    • Preheat oven to 350 degrees Rub chicken breast with olive oil then rub salt, pepper and cumin. Bake in small dish covered lightly with foil, for 50-60 minutes. Remove and let rest for 15 minutes before thinly slicing. Note, use a rotisserie chicken breast already cooked if you’d like.
    • Thinly slice baguette in oven for 15 minutes or until toasted to your desire. Let cool for 10 minutes.
    • Spread a thin layer of hummus over toasted baguette slices and top with a teaspoon of prepared salsa. Top with a thin slice or two of chicken breast. Serve immediately.

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    Slow Cooker Barbecued Pork Ribs

    Ingredients

    Ribs Ingredients:

    • 5 pounds baby back pork ribs,, I like to use Costco ribs, cut into pieces of 3 ribs each (*See Gr8 Appetizer Tip below.)
    • water to cover
    • 1/2 cup kosher salt
    • paprika , to taste
    • barbecue sauce, recipe below

    Barbecue Sauce Ingredients

    • 3 cups ketchup
    • 2 cups dark brown sugar
    • 1 Tablespoon liquid smoke
    • Tablespoon red wine vinegar
    • Tablespoon Worcestershire sauce
    • Tablespoon Tabasco sauce

    Instructions

    Directions for the Ribs:

    • Cut ribs into 3 rib pieces and place in a large pot and cover with water and kosher salt.
    • Turn heat on high and bring ribs to a slow, rolling boil.
    • Once the ribs start to boil, immediately remove from heat and cool completely.
    • Place entire pot in the refrigerator overnight.
    • The next day remove the thick layer of fat from the pot of water and discard properly. (You will be shocked at how much “gunk” has been released from the meat.)
    • Remove the rib pieces and rinse under fresh, running water.
    • Pat dry with paper towels and season with a light dusting of paprika.
    • Place them in a slow cooker (I usually baste the ribs with a layer of sauce).
    • Cook on low for a minimum of 6 hours. Or cook in a 225º F oven for 4 hours.
    • Ribs can then be either broiled with a layer of sauce or placed on a grill and basted with sauce for extra crispiness. (Be careful when barbecuing on the grill, the high sugar content of the sauce can burn easily.)

    Directions for the Barbecue Sauce:

    • In a small saucepan mix all ingredients together.
    • Cook over medium heat and stir until the sugar is fully dissolved.
    • The sauce is now ready to use.

    This Recipe Adapted from HERE

    Pigs In A Blanket Appetizer

    Ingredients
    • (2) 8 oz refrigerated crescent rolls
    • 8 cocktail-size smoked link sausages

    Instructions
    1. Heat oven to 375 degrees.
    2. Unroll both cans of crescent dough and separate into 16 triangles. Cut each triangle lengthwise into three smaller and narrow.
    3. Place sausage on shortest side of each triangle. Roll up starting on shortest side to opposite point. Place point side down on an ungreased cookie sheet.
    4. Bake 12-15 minutes or until golden brown. Remove from oven and serve warm

    This Recipe Adapted from HERE

    Crispy Pan Roasted Potatoes

    Ingredients

    • 3 tablespoons extra virgin olive oil
    • 3 pounds russet potatoes diced into 1 inch pieces
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon garlic salt
    • 1/2 teaspoon freshly ground black pepper

    Instructions

    • Preheat large 3-5 quart skillet over medium heat. Add olive oil. When pan is hot add potatoes. Season with salt and pepper. Stir to combine then let sit for 5 minutes before stirring again. You want to potatoes to get that nice golden crust, so let then sit in the pan for a good 5 minutes after each stir. Continue this process until the potatoes are fork tender and golden crisp. Remove and serve warm.

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    Layered Vegetable Pâté Recipe

    Ingredients

    • Cooking spray
    • parchment paper, to line pan
    • 2 – 3 bunches rapini (also known as broccoli rabe) or equivalent to 3 cups chopped , thick stems removed (or you can use broccoli florets)
    • 1 large head of cauliflower , florets separated, thick stem removed and discarded
    • 4 medium carrots , peeled and diced (enough for 2 1/4 cups)
    • 3 Tablespoons olive oil
    • 4 large leeks, lighter green and white parts only, sliced into 1/4″ slices
    • 1 clove garlic, peeled, minced
    • 10 ounce bag fresh spinach, longer stems removed
    • 3 Tablespoons crumbled feta cheese
    • 3 Tablespoons ricotta cheese
    • 3 Tablespoons plain yogurt
    • 3 medium eggs, separated
    • 3 teaspoons lemon juice
    • 1 1/2 teaspoons lemon zest, finely grated
    • 1 Tablespoon chopped scallions
    • salt and freshly ground pepper, to taste
    • a few sprigs fresh thyme, for garnish

    Instructions

    • Preheat oven to 375℉.
    • Lightly oil a standard size loaf pan (9″ x 5″ x 2-1/2″) with cooking spray.
    • Line pan with parchment paper, keeping excess hanging over.
      prepared pan for the vegetable pâté
    • Spray parchment liner with cooking spray.
    • In 3 separate medium saucepans (or 1 pot at separate times) add water to 2 ” below rim. Add 1/2 Tablespoon salt. Bring to a boil. Separately blanch the cauliflower, carrots and the rapini until tender. Once the rapini, cauliflower and carrots are tender, drain and place in separate bowls of ice cold water to stop the cooking. Keeping separate, drain, lay flat and blot with paper towels until dry to touch.
    • In a medium skillet over medium heat, sauté sliced leeks in 2 Tablespoons of olive oil, until translucent. Season with salt and pepper. Transfer to a plate.
    • In same skillet warm 1 Tablespoon of olive oil over medium heat. Sauté garlic for 30 seconds.
    • Add spinach and sauté until it cooks down, about 3 minutes. When cool enough to handle, remove from the pan and chop finely.
    • Mix the crumbled feta cheese with the chopped spinach. Set aside.
    • In a small bowl, combine the ricotta and yogurt. Set aside.
    • In a food processor or blender, place the rapini, 1 egg yolk, 2 Tablespoons of the ricotta/yogurt mixture and 1 teaspoon of the lemon juice. Purée until smooth. Transfer to a bowl. Stir in the chopped scallions.
    • Repeat with the cauliflower, 1 egg yolk, 2 Tablespoons of the ricotta/yogurt mixture and 1 teaspoon of the lemon juice. Transfer to a separate bowl. Stir in the lemon zest.
    • Repeat with the carrots, 1 egg yolk, 2 Tablespoons of the ricotta/yogurt mixture and 1 teaspoon of the lemon juice. Transfer to a bowl.
    • To each individual mixture, add salt and pepper to taste.
    • With an electric mixer or immersion blender, beat the egg whites until stiff.
    • In their separate bowls, gently fold 1/3 of the egg whites each into the rapini mixture, the cauliflower mixture and the carrot mixture, until just combined. Check seasoning and add salt and pepper if needed.

    Assembly

    • In the prepared pan, decoratively “style” the thyme sprigs onto the parchment lined pan.
    • Carefully without disturbing the sprigs, spoon in the carrot mixture. Evenly smooth out the top. Gently tap on workspace to release any bubbles.
    • Add the layer of rapini mixture on top of the carrot layer. Gently smooth out the top, being careful not to blend the carrots from below into the rapini.
    • Repeat the above step with the cauliflower mixture.
    • Carefully spoon and spread the sautéed leeks on top of the cauliflower.
    • On top of the leeks, carefully add the spinach layer. Gently smooth out the top.
    • Cover spinach layer with a piece of lightly oiled parchment paper. Gently smooth and lightly press down. Fold hanging parchment flaps over to “close”.
    • Place loaf pan in a rimmed roasting pan and then place on the oven shelf. Carefully pour boiling water into roasting pan to come about 2/3 way up the sides of the outside of the loaf pan.
    • Bake for about 40 minutes.
    • Keeping oven on, unfold parchment flaps. Remove the individual oiled sheet.
    • Cook for 10 – 15 minutes longer, or until the top has firmed up a bit.
    • Remove loaf pan from water pan and the oven and allow to cool for 45 minutes before moving on to next step.
    • When cooled, carefully run a wet nonserrated knife along sides of pan.
    • Place serving platter or plate face down on spinach side of loaf pan.
    • Gently flip and invert onto serving platter or plate. Carefully peel away parchment.
    • Tah dah! How pretty is that! Bon Appétit!

    This Recipe Adapted from HERE

    Turkey Meatballs | Turkey Meatball Recipe

    Ingredients

    • 3 tablespoons extra virgin olive oil
    • 2 pounds ground turkey
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon Lawry’s Garlic Salt
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon hot sauce such as Cholula
    • 1 cup crumbled Feta Cheese
    • 1 cup finely chopped white onion
    • 2 eggs
    • 2 tablespoons milk

    Instructions

    • Place oil in large skillet over medium heat. Place all meatball ingredients into a large bowl. Gently mix until combined. Roll into 1 inch meatballs and in batches, add to hot skillet browning all sides until internal temperature reaches 165 degrees Serving ideas, place hot meatballs onto a serving plate with warm pasta sauce and top with chopped green onions. Serve with pasta or in rolls for hoagies.

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    Grandma Giggi’s Macaroni and Cheese Recipe

    Ingredients

    • 1 pound macaroni noodles or other small pasta, See Gr8 Tip
    • 1/4 cup butter
    • 1/4 cup flour
    • 2 3/4 cups milk, low-fat or non-fat
    • 20 ounces Cracker Barrel Extra Sharp Cheddar Cheese*, cut in 1/4″ pieces or grated
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup butter, softened
    • 1/2 cup bread crumbs

    Instructions

    • Preheat oven to 400ºF.
    • Prepare a 13″ x 9″ pan by spraying with olive oil, you can also use a round casserole dish, you just won’t get as much crunchy topping!
    • Bring a large pot of salted water to a boil over high heat.
    • Add pasta and cook until slightly under-cooked, very al dente (the pasta will cook more in the casserole).
    • Rinse pasta and set aside.
    • In the top of a double boiler, melt the butter.
    • Add the flour and whisk until a roux forms (approximately 6 minutes over low heat).
    • Slowly add the milk, continuing to stir until combined.
    • Add the cheddar cheese and stir until the cheese is melted.
    • Add salt and pepper to taste.
    • Pour the cheese mixture over the noodles and stir to combine.
    • Pour mixture into the prepared pan.
    • Mix together the Parmesan cheese, butter and bread crumbs until crumbly.
    • Sprinkle over the top of the casserole dish.
    • Bake for 25-30 minutes until top is browned and mixture is bubbling.
    • Remove from oven and cool for about 10 minutes before serving.

    This Recipe Adapted from HERE

    Caramel Apples

    Ingredients
    • 1 14 oz package of soft caramels
    • 2 T milk
    • 6 medium sized apples. I like Honey Crisp and Jonagold
    • 10 oz finely chopped nuts (optional)

    Instructions
    1. Wash and dry apples. Stick a wooden craft stick in each one. If you don’t have wooden craft sticks, forks or knives work just fine.Place apples on parchment paper on a cookie sheet in the refrigerator or freezer while preparing the caramel. Unwrap each caramel and place in a bowl small bowl or 4 C measuring cup. Add milk. Microwave for 1 minute. Take out and give a stir. Microwave for another minute. Take out and stir well, until all caramel is melted. Bring out the apples and dunk each one into the caramel sauce. Turn and twist, getting as much coated as possible. Roll into chopped nuts if desired.

    This Recipe Adapted from HERE

    Broccoli Cheese Twice Baked Potatoes

    Ingredients

    • 4 large Russet potatoes
    • 1/2 stick unsalted butter
    • 1/2 cup milk
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon garlic salt

    Broccoli & Cheese Sauce

    • 4 tablespoons unsalted butter
    • 1/2 cup all purpose Gold Medal Flour
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 cups vegetable or chicken broth reduced sodium
    • 1 cup shredded cheddar cheese
    • 10 ounce bag broccoli florets
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream
    • 2 tablespoons chopped fresh chives

    Instructions

    1. Preheat oven to 375 degrees Pierce potatoes a couple times with a fork and wrap loosely in foil. Bake for 1 hour or until fork tender. Remove and cut off top 1/2 inch across tops. With a knife, cut around borders of potato leaving about 1/4 inch around edges. Spoon out centers and place into a bowl. Transfer to a mixer and add butter, salt, pepper, garlic salt and milk. Beat on low until well combined.
    2. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper. Slowly whisk in broth, continuously stirring until thickened. Add cheese and sour cream, stirring to combine.
    3. Steam broccoli florets until fork tender, drain then cut into small pieces. Add to cheese sauce.
    4. Add one cup of cheese sauce to mashed potatoes, mixing to combine then fill potato shells with mashed potatoes. Top with additional shredded cheese and bake for about 20 minutes or until cheese is melted. Garnish with chopped chives if desired. Serve warm.
    • Preheat oven to 375 degrees Pierce potatoes a couple times with a fork and wrap loosely in foil. Bake for 1 hour or until fork tender. Remove and cut off top 1/2 inch across tops. With a knife, cut around borders of potato leaving about 1/4 inch around edges. Spoon out centers and place into a bowl. Transfer to a mixer and add butter, salt, pepper, garlic salt and milk. Beat on low until well combined.
    • To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper. Slowly whisk in broth, continuously stirring until thickened. Add cheese and sour cream, stirring to combine.
    • Steam broccoli florets until fork tender, drain then cut into small pieces. Add to cheese sauce.
    • Add one cup of cheese sauce to mashed potatoes, mixing to combine then fill potato shells with mashed potatoes. Top with additional shredded cheese and bake for about 20 minutes or until cheese is melted. Garnish with chopped chives if desired. Serve warm.

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    Falafel…A New Meatless Meal

    Ingredients

    • 1 cup dried chickpeas, (or canned chickpeas, drained)
    • 1/2 large large onion, roughly chopped (about 1 cup)
    • 2 Tablespoons finely chopped fresh parsley
    • 2 Tablespoons finely chopped fresh cilantro
    • 1 teaspoon salt
    • 1/2 to 1 teaspoon dried hot red pepper
    • 4 cloves garlic
    • 1 teaspoon cumin
    • 1 teaspoon baking powder
    • 4 – 6 Tablespoons flour
    • Soybean or vegetable oil for frying
    • Chopped tomato for garnish
    • Diced onion for garnish
    • Diced green bell pepper for garnish
    • Diced cucumbers
    • Pickled turnips, optional (available in Middle Eastern markets)
    • Tahini, (ground sesame seeds, available at local markets and Middle Eastern markets)
    • Hummus
    • Pita bread

    Instructions

    • *Place chickpeas in a large bowl and add cold water, enough to cover by 2 inches. Soak overnight. Drain. Alternatively, use canned drained and rinsed chickpeas.
    • Place the drained canned, (or uncooked) chickpeas and onions in a food processor.
    • Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not too much where they’re pureed.
    • Sprinkle the baking powder and 4 Tablespoons of the flour into the food processor bowl and pulse. Add flour as needed, adding enough flour so that the dough can be formed into a small ball and no longer so wet or sticking to your hands.
    • Transfer mixture into a bowl and refrigerate, if you can, covered for several hours. Alternatively chill covered in freezer for 15 minutes.
    • Form the chickpea mixture into balls about the size of a walnut.
    • Heat 3 inches of oil to 375º in a deep pot or a wok. Fry 1 ball to test. If it falls apart, add a little more flour. When mixture consistency is ready, fry about 6 balls at a time for a few minutes on each side, or until golden brown.
    • Transfer to paper towels to drain.
    • Serve as an appetizer with the garnishes. To make a meal: Stuff half a pita with falafel balls, chopped tomatoes, cucumbers, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water and/or hummus.

    This Recipe Adapted from HERE

    Easy Kettle Corn

    Ingredients
    • 10 C microwaved popcorn (your favorite)
    • ⅓ C corn syrup
    • 1 T water
    • ½ C sugar
    • Combine in 4 C measuring cup or similar sized bowl and microwave 1 min. Stir and microwave another minute. Stir and microwave 30 seconds.
    • 2-4 T sugar
    • ¼ t salt

    Instructions
    1. Make sure all “Old Maids” are removed from popped corn. Give it a shake, as they move to the bottom of the bow.
    2. Prepare 2 baking sheets with sides by placing foil in each.
    3. Place popcorn on baking sheets. Pour syrup in thin stream over all popcorn. Sprinkle sugar and salt over top
    4. Bake 5 minutes at 350. Take out, give it a good stir and place back in oven for 5 more minutes.
    5. Pour onto waxed paper or parchment paper. Cool, break up.

    This Recipe Adapted from HERE

    Banana Nutella S’mores Bruschetta

    Ingredients

    • 20 slices French Baguette
    • 3 ripe bananas
    • 4 tablespoons cubed cold butter
    • 3 tablespoons light brown sugar packed
    • 100 mini marshmallows
    • 1/2 cup Nutella
    • 1/4 cup finely crushed graham crackers

    Instructions

    • Preheat oven to 400 degrees Line baguette slices onto large baking sheet then top evenly with mini marshmallows. Bake for 10 minutes, until toasted and marshmallows puffed.
    • Slice bananas into 1/4 inch slices and place into a shallow baking dish. Top evenly with cubed butter and sprinkle brown sugar over top. Bake for 20 minutes, until golden. Remove and let cool for 5 minutes.
    • Spread 1 tablespoon Nutella over puffed marshmallows spreading gently. Top with slices of roasted bananas and sprinkle with crushed graham crackers. Serve immediately.

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    Asparagus Goat Cheese Tart + A Giveaway!

    Ingredients

    • 6 ounces thin asparagus trimmed and cut 1/4 inch thick on bias into 1-inch lengths (1 cup)
    • 2 scallions sliced thin
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons pitted kalamata olives chopped
    • 1 garlic clove minced
    • 1/4 teaspoon grated lemon zest
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 ounces goat cheese softened
    • 1 9 1/2 by 9-inch sheet puff pastry thawed

    Instructions

    • Adjust oven rack to upper-middle positions and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
    • Combine asparagus, scallions, 1 tablespoon oil, olives, garlic, zest, salt, and pepper in bowl. In separate bowl, mix 3/4 cup goat cheese and 1 tablespoon oil until smooth. Set aside.
    • Unfold thawed puff pastry onto lightly floured counter and roll into 10-inch square; transfer to the parchment lined baking sheet. *Lightly brush outer 1/2 inch of pastry square with water to create border, then fold border toward the center, pressing gently to seal. *Alternatively, you can score the puff pastry dough to create a border: Using sharp paring knife, score puff pastry around perimeter of pastry square, 1/8 inch deep. (Do not cut through pastry.) For presentation purposes, I found that scoring the dough worked better. 
    • Spread goat cheese mixture evenly over the center of the puff pastry (avoiding border), then scatter asparagus mixture over top. Crumble remaining 1/4 cup goat cheese over top of asparagus mixture.
    • Bake until pastry is puffed and golden and asparagus is crisp-tender, for about 15 to 20 minutes. Let cool for 15 minutes. Drizzle with remaining 1 tablespoon oil. Cut into 4 equal pieces and serve.
    • Alternatively, you can pre-bake the tart shell: Adjust oven racks to lower-middle and top positions and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and place puff pastry in center of sheet. Grease underside of 8-inch square baking pan, place in center of puff pastry, and fill pan with pie weights. Using sharp paring knife, score puff pastry around perimeter of pan, 1/8 inch deep. (Do not cut through pastry.) Leaving pan on pastry, bake on lower-middle oven rack for 20 minutes. Remove pan, rotate sheet, and continue to bake until pastry is golden brown, 5 to 10 minutes. Let cool for 30 minutes. Then, add in the asparagus mixture and bake again for only 10 to 15 minutes. 

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    Easy Slow Cooker Hawaiian Style Meatball Recipe

    Ingredients

    • 3/4 cup barbecue sauce, your favorite bottled sauce, or homemade
    • 3/4 cup crushed pineapple, not drained
    • 3/4 cup dark brown sugar
    • 1 teaspoon chili sauce
    • salt and pepper to taste
    • 1 20 ounce bag frozen mini party size meatballs, not thawed, I use Trader Joe’s
    • chopped parsley, garnish, optional

    Instructions

    • Combine barbecue sauce, crushed pineapple, dark brown sugar and chili sauce in slow cooker. Mix thoroughly.
    • Add frozen meatballs. Stir to combine and fully coat the meatballs with the sauce.
    • Set slow cooker on low and cook for 4 to 4 1/2 hours. Add salt and/or pepper to taste.
    • If serving from slow cooker, turn to “keep warm” setting.
    • If serving from a separate dish, pour contents into serving bowl. Serve immediately.

    This Recipe Adapted from HERE

    Mini Cinnamon Roll Bites

    Ingredients
    • 12 frozen dinner rolls (thawed but still cold) I prefer Rhodes Rolls
    • ½ cup of sugar
    • scant 2 Tbs of cinnamon
    • ¼ cup butter, melted
    • For the glaze
    • 1 cup powdered sugar
    • 1 Tbs butter, melted
    • 2 Tbs milk

    Instructions
    1. Cut rolls into fourths in place in a greased 12″ round dish or 9″x13″ baking pan
    2. In a separate bowl, mix cinnamon and sugar together.
    3. Drizzle ¼ cup melted butter over tolls
    4. Evenly sprinkle with ½ of the cinnamon sugar mixture, reserving the other ½
    5. Cover with greased plastic wrap and let rise until doubled in size
    6. Remove plastic wrap and sprinkle with remaining cinnamon sugar mixture
    7. Bake at 350 degrees for approx. 20 minutes. Remove from oven and allow to cool.
    8. Combine glaze mixture and mix well. Drizzle over mini cinnamon roll bites and enjoy!

    This Recipe Adapted from HERE

    Chicken Arugula and Hummus Tarts

    Ingredients

    • 1 package/2 sheets Puff Pastry thawed
    • 1 cup Sabra Hummus I used Roasted Garlic
    • 2 cups cooked shredded chicken
    • 1 cup arugula leaves
    • 1 cup roasted red peppers sliced
    • 2 cups shredded mozzarella cheese

    Instructions

    • Preheat oven to 350 degrees and line 2 large baking sheets with parchment or a silpat liner.
    • Unfold puff pastry and slice each sheet into thirds. Place each piece onto baking sheets, spacing about 1 or 2 inches apart.
    • On each puff pastry piece, spread a thin layer of hummus, top evenly with shredded chicken pieces, arugula leaves, roasted red peppers and mozzarella cheese. Bake for 25-35 minutes or until cheese is melted and pastry is puffed and golden. Remove from oven, let cool for 5 minutes then serve warm.

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    Watermelon Gazpacho with Crab Salad

    Ingredients

    Watermelon Gazpacho

    • 6 cups watermelon, rind removed and cut in chunks
    • ½ cup roasted red peppers, seeded and rinsed
    • 1 cucumber, peeled, or 2 Persian cucumbers, peeled
    • 3 Tablespoons fresh lime juice, divided use
    • 1/4 to 1/2 cup grenadine, grenadine is very sweet so taste the soup first then add a couple tablespoons at a time to your preference
    • ½ cup rum, optional (my daughter said she preferred it without the rum)
    • 3 dashes hot pepper sauce, such as Tabasco, or more, to your taste
    • Kosher salt, to taste

    Crab Salad

    • 2 ripe avocados
    • ½ cup chopped cilantro leaves
    • ¾ pound jumbo lump crabmeat, the Chicken of the Sea crabmeat from Costco is a Gr8 choice
    • 1-2 teaspoons black sesame seeds, as needed for the garnish

    Instructions

    Watermelon Gazpacho

    • In a blender purée the watermelon, peppers and cucumber.
    • Add 2 Tablespoons of the lime juice, grenadine, rum, pepper sauce and salt. Blend until smooth. (I did this in two batches.)
    • Taste and adjust the seasonings.
    • Refrigerate if not serving immediately.

    Crab Salad

    • Cut the avocados in chunks, and mix with the remaining Tablespoon of lime juice, half of the cilantro, salt and pepper.
    • Place a small ring mold in the center of a shallow soup bowl.
    • Press some of the avocado mix into the ring mold, about halfway up.
    • Then top with the lump crab meat; pack it in, to get a good portion and to keep it together when removing the mold.
    • Remove the mold carefully.
    • Carefully ladle the gazpacho around the crab salad.
    • Sprinkle the black sesame seeds over the gazpacho. This will look like watermelon seeds!
    • Garnish with a sprig of cilantro.

    This Recipe Adapted from HERE

    Blueberry Kale Smoothie

    Ingredients
    • 8 oz. yogurt (plain, or fruit)
    • ¼ c. fruit juice ( I use orange juice)
    • ½ c. frozen fruit mix (I use cherry blend)
    • ½ c. fresh blueberries
    • ¾ c. fresh kale

    Instructions
    1. Blend together all ingredients. Make sure lid is securely on blender and pulse until kale and other ingredients are thoroughly chopped throughout. Serve immediately

    This Recipe Adapted from HERE

    Sweet Mexican Cornbread Recipe

    Ingredients

    • 2 sticks butter salted
    • 1 cup granulated sugar
    • 4 eggs
    • 1 3/4 cups all-purpose flour
    • 1 cup cornmeal
    • 2 Tablespoons baking powder
    • ¼ teaspoon salt
    • 7 oz can chopped green chilies
    • 16 oz can creamed corn
    • 1 cup shredded cheddar cheese
    • 1/4 cup chopped fresh cilantro

    Instructions

    • Preheat oven to 350 degrees F. Cream the butter and sugar in a large mixing bowl or stand mixer until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order, stir until just combined. Pour into a 9×13 inch baking dish that has been sprayed with cooking spray. Bake for 30-40 minutes, or until toothpick comes out clean from center. Garnish with chopped fresh cilantro if desired. Cut into squares and serve warm or room temperature.

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    Zucchini Fritters with Avocado Crema + Video!

    Ingredients

    Zucchini Fritters

    • 2 medium zucchini (2 to 2 ½ cups shredded)
    • 1 1/4 teaspoons coarse or kosher salt (split) plus extra to taste
    • 2 scallions split lengthwise and sliced thin, plus more for garnish
    • 2 large eggs
    • 1/4 teaspoon Freshly ground black pepper
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons grapeseed oil or another oil of your choice for frying

    Avocado Crema

    • 2 medium avocados cut in half lengthwise, peel and pit removed
    • 1 cup fresh cilantro coarsely chopped
    • 1/2 cup sour cream
    • 4 tablespoons lime juice freshly squeezed (about 2 medium limes)
    • 1 teaspoon kosher salt

    Instructions

    For the Fritters

    • Trim ends off zucchini and grate them on the large holes of your box grater.
    • In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini by wrapping it up in a clean dishtowel, piece of cheese cloth or with your hands.
    • Place zucchini into a large mixing bowl and season with 1/4 teaspoon of salt. Stir in the scallions, eggs and the freshly ground black pepper. In separate bowl, stir together the flour and baking powder, then stir the mixture into the zucchini batter. Mix together to combine.
    • In a sauté pan, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small scoops of the zucchini mixture batter into the skillet only a few at a time so they don’t become crowded. Cook the fritters until the edges underneath are golden, about 3 to 4 minutes.
    • Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Repeat with the remaining zucchini fritter batter.

    For the Avocado Crema

    • Place all of the ingredients in the bowl of a food processor fitted with a blade attachment, or mini chopper, and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
    • Garnish the fritters with the avocado crema and with some freshly diced scallions, enjoy!

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    Mushroom and Ricotta Ravioli Recipe

    Ingredients

    Mushroom Ricotta Filling

    • 2 Tablespoons olive oil
    • 8 ounces mushrooms, finely chopped
    • 2-1/2 Tablespoons finely chopped fresh parsley
    • 3 cloves garlic, finely chopped
    • 1-1/4 cups ricotta cheese
    • 2 egg yolks, lightly beaten

    Ravioli

    • 1 pound Homemade Pasta , Great 8 Friends’ recipe is the best!
    • 1 large handful fresh basil leaves

    Tomato Basil Garlic Topping

    • 2-1/2 cups pear shaped tomatoes, quartered lengthwise
    • 1/2 bunch fresh basil leaves, sliced
    • 2 cloves fresh garlic, minced
    • Olive oil, scant drizzle
    • 1-1/2 Tablespoons grated parmesan cheese

    Instructions

    Mushroom Ricotta Filling

    • In a medium skillet over medium to high heat, heat olive oil, until hot but not smoking.
    • When olive oil is hot, reduce heat and add chopped mushrooms, stirring occasionlly. Cook until liquid has fully evaporated.
    • Add garlic and parsley. Stir to combine. Cook for 3 minutes. Remove from heat. Season with salt and pepper to taste.
    • Transfer to a bowl and allow to cool for 5 minutes. Add ricotta and egg yolks. Whisk thoroughly. Cover and refrigerate until ready to use. Up to 3 hours.
    • Bring a large pot of salted water to a boil while you prepare ravioli.

    PRETTY PASTA PILLOWS

    • Keeping pasta sheet in one flat piece, stop at Step 5 of the Homemade Pasta recipe. Alternatively, if you don’t have a pasta machine, a rolling pin works well, too.
    • Once dough has rested, cut dough into quarters. On lightly sprinkled workspace, roll one piece of the dough into 1/16″ thickness.
    • Using a circle biscuit cutter, juice glass or ravioli cutter, press out ravioli pieces. Very lightly sprinkle flour over pasta. Cover with clean, non-terrycloth towel while preparing the other ravioli pieces. Repeat rolling and cutting with dough and scraps, using up all dough.

    3 options to create the pressed basil leaf look.

    • 1. Lay fresh basil leaf in center of cut circles. With a rolling pin, firmly press and roll until basil is embedded into the dough.

      2. Repeat above step. Add a small scrap of dough just over basil leaf to cover. Press with rolling pin to enclose basil leaf.

      3. Add basil leaves to boiling water. Cook for 1 minute while ravioli is cooking. Carefully remove. Once ravioli is finished and still sticky, gently press softened leaf onto center of cooked ravioli.

    • If you choose 1 or 2 of “pressed leaf option,” and workspace is still lightly sprinkled with flour, add your basil leaf to half of your cut ravioli pieces. The other half (without the leaf) will be the bottom of the ravioli. *See Gr8 Note below.

    Assemble Ravioli

    • By the 1/2 Tablespoonful, add mushroom and ricotta filling over center of “non-leafed” cut pasta circle.
    • With fingertips dampened with water, run them along the edges of cut circle base.
    • Place top “leafed” pasta circle over filling. With dampened fingertips, press to enclose mushrom and ricotta filling securely. Repeat until all dough is used.
    • In batches, add ravioli to boiling water. If you choose the 3rd basil leaf option, add them to the pot now as well. Remove basil after 1 minute. Be sure to “babysit” the ravioli as they “dance” around the pot. Use a wooden spoon to gently keep them from sticking to each other, the bottom, and/or sides of the pan. Cook for 3-5 minutes.
    • Remove from pot with a slotted spoon. Blot gently with a barely damp paper towel.

    Tomato Basil Garlic Topping

    • Combine quartered pear tomatoes, minced garlic and sliced basil. Season with salt and pepper. Drizzle with olive oil. Sprinkle with grated parmesan. Serve immediately.
    • Mangiamo!

    This Recipe Adapted from HERE

    Sticky Paws {Caramel Almond Clusters}

    Ingredients
    • (1) 11oz package of caramel squares, unwrapped
    • 3 Tbs heavy cream
    • whole almonds
    • chocolate almond bark, 5 rectangular blocks

    Instructions
    1. In a pot on the stove over medium low heat, combine heavy cream and caramels squar3s. Stirring occasionally until mostly melted. Then begin to stir constantly until fully melted.
    2. Remove caramel from heat and allow to begin cooling
    3. Line a baking sheet with parchment paper. Form almond clusters using 5-7 almonds for each cluster
    4. Using a spoon pour caramel over each cluster of almonds. Place the baking sheet in the freezer while you melt the chocolate almond bark.
    5. Melt chocolate almond bark according to package directions. Remove cluster from freezer and take turns dipping each cluster into the melted chocolate. Remove with a fork and tap fork on side of bowl to remove excess chocolate. return to baking sheet and repeat until all clusters dipped in chocolate.
    6. Once chocolate has hardened, place the clusters in a air tight container and keep in the fridge.

    This Recipe Adapted from HERE

    How to Make the Perfect Charcuterie Board

    Ingredients

    • Sprigs of fresh Rosemary and Thyme
    • Brie Cheese Round
    • Smoked Gouda round
    • Pecorino Romano
    • Wedge of Blue Cheese
    • Block of Cream Cheese
    • Slices of good quality pepperoni
    • Slices of Salami
    • Summer Sausage partially sliced
    • 1 pint fresh raspberries
    • 1 pint fresh blueberries
    • 1 bunch firm red grapes
    • 1 cup marinated olives got mine in olive bar from grocery store
    • 1 cup marinated artichoke hearts
    • 1 cup sweet peppers also found in olive bar from grocery store
    • Dried Apricots
    • Dried Pineapple chunks
    • 1 Pomegranate halved
    • Sweet and Spicy deli style sliced pickles
    • Mini dill pickles
    • quartered cucumbers
    • Herbed almonds
    • Salted Pistachios
    • Deli Style Mustard
    • Honey with Honey Dipper
    • Variety of crackers different shapes, sizes and flavors.

    Instructions

    • To start, select your board size. This will give you a better idea of how much to purchase for your charcuterie board. Once you’ve decided on your board place your cheeses around the board with a couple cheese knives.
    • Garnish edges with fresh rosemary and thyme if desired. Place some little plates and bowls around the board that you’ll use as a guide to help arrange your board. I space out my plates and bowls as in photos. Once your cheeses and dishes are set on board, start arranging your meats. Fold some of the meat for variety and fan out others flat on the board. See photos above for ideas.
    • Add some of your fresh berries to the bowls/plates on your board. Add marinated olives, artichoke hearts and sweet peppers next. Start filling in spaces with dried fruit and nuts. If you’ve still got room, add sliced pickles, dill pickles and cucumbers. Fill in more spaces with nuts. Add mustard and honey then fill in with crackers arranging around the board. My ingredients above are just suggestions, enjoy all of your favorites! Hope you enjoy.

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    Savory Rosemary and Spice Nuts

    Ingredients

    • 3 cups raw nuts, I use walnuts, pecans, almonds and cashews.
    • 3 Tablespoons olive oil
    • 2 1/2 Tablespoons chopped fresh rosemary
    • 1 1/2 Tablespoon granulated sugar, or 1 1/2 Tablespoons of packed dark brown sugar
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon smoked paprika

    Instructions

    • Preheat an oven to 300°F.
    • Measure the nuts into a medium sized bowl and mix with a large spoon.
    • Heat the olive oil in a small saucepan or small sauté pan over medium-low heat. Once warm add the chopped fresh rosemary and only cook for about a minute. Do not cook too long or the rosemary will burn. 
    • Pour the rosemary olive oil over the nuts (yes, use a spatula to get all the oil and rosemary out of the pan and onto the nuts) and stir to coat the nuts.
    • In a separate small bowl, stir together the sugar, cumin, salt, black pepper, cayenne pepper and smoked paprika.
    • Add the spice mixture to the nuts and stir to coat all the nuts. 
    • Pour the nuts onto a rimmed baking pan (again use a spatula and scrape the bowl to get all the oil and spices onto the nuts). Shake the pan until the nuts are in a single layer.
    • Bake for 10 minutes. Toss the nuts with a spatula and then shake the pan again to make sure the nuts are in a single layer and bake for an additional 10 minutes.
    • Remove from the oven and let cool completely.
    • Store in an airtight container at room temperature for up to 4 days.

    This Recipe Adapted from HERE

    The Best Classic Mashed Potatoes Recipe

    Ingredients

    • 5 pounds russet potatoes peeled and cubed, 1 inch pieces
    • 1 stick salted butter softened
    • 2 cups warm milk
    • 1 cup sour cream room temperature
    • 1/2 tablespoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon Lawry’s Garlic Salt

    Instructions

    • Place cubed potatoes into a large dutch oven filled with water. Make sure water is covering all potatoes. Turn heat to high and when water starts boiling, set timer for 8 minutes. Check to see if potatoes are fork tender, meaning fork is easily pierced into potatoes. When fork tender, drain potatoes.
    • Place butter into a stand mixer bowl. Transfer potatoes into mixer and carefully start mixing on lowest speed to prevent potatoes flying out of bowl (I’ve learned from experience, lol!) Once potatoes start to mash slightl, slowly add warm milk, sour cream, salt, pepper and garlic salt. Mix until well combined, without over mixing. I like to leave a few chunky pieces. Over mixing your potatoes will ruin the texture, so be sure to just mix until desired consistency. At this step, your classic mashed potatoes are done! I like to transfer them to a large dutch oven and keep on low until serving. I usually end up adding 1/2 cup more milk to my potatoes if I’m not serving right away, just helps thin out if too thick. Use your judgement.
    • Classic mashed potatoes are fantastic, but you can add so many great ingredients for more variations. To this recipe I’ve also added 4 ounces of cream cheese for an even creamier mashed potato. Shredded cheeses are fantastic added in as well. Really anything you like is great. I’ve done Asiago, Parmesan, cheddar, mozzarella. Play around with it, see what you enjoy. You can add bacon pieces, green onion, green chilies….you get where I’m going? Once you’ve mastered the classic mashed potatoes, you can try lots of fun variations. Hope you enjoy!!

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    Pork Dumplings with Sesame Dipping Sauce

    Ingredients

    Dumpling Filling:

    • 1 pound ground pork
    • 1 pound Savoy cabbage (or Napa), halved lengthwise and cored
    • 1 Tablespoon fresh ginger, grated on a zester, or pressed through a garlic press.
    • 2 scallions
    • 3-4 Tablespoons soy sauce, depending on how lean your pork is (regular or low sodium)
    • 1 Tablespoon Chinese cooking wine or sherry*
    • 2 teaspoons sesame oil
    • 1 scant teaspoon fine sea salt
    • Pinch of white pepper
    • 1 package frozen round dumpling wrappers
    • Small bowl of water

    Dipping Sauce

    • 3 Tablespoons soy sauce
    • 1 teaspoon Chinese black vinegar* (alternatively, 1/2 teaspoon balsamic mixed with 1/2 teaspoon red wine vinegar), Available at Chinese markets
    • 1 teaspoon sesame oil
    • a pinch of white pepper
    • Chinese hot pepper sauce, optional

    Instructions

    Making the Filling:

    • Place the ground pork in a large bowl. Cover and set aside.
    • Over high heat, bring a large pot of water to boil. Add the cabbage and blanch to quickly wilt.
    • Using a slotted spoon, remove the cabbage from the water and when cool enough to handle, squeeze out any excess liquid, or wring out with a clean dish towel. 
    • Chop cabbage in 1″ pieces.
    • In a small bowl, allow ginger to sit in 2 Tablespoons of water, it should be enough to cover the grated ginger. Allow to sit for a few minutes. (You will use the ginger infused water and discard the actual ginger.)
    • Trim root end of scallions, Cut in half lengthwise, and thinly slice crosswise, using up the white, light green, and dark green parts. Add to the bowl with the pork.
    • Strain the ginger infused water onto the pork and with a wooden spoon push on the ginger to squeeze out all the infused juice. Discard the ginger pieces.
    • Mix the soy sauce, cooking wine, sesame oil, salt, and pepper into the pork mixture until well combined.
    • Add the chopped cabbage to the pork filling mixture. Continue to mix well.

    Assembly:

    • Line a cookie sheet with foil.
    • Onto the center of one dumpling wrapper place a generous tablespoon of the pork filling.
    • Using the small bowl of water and your fingertips, dampen the outer edge of the dumpling wrapper. Fold the wrapper over so it creates a half-moon shape.
    • With the rounded edge facing away from you, pinch the edges of the dough to create “pleats,” pressing each pleat against the next pleat to seal the dumpling along the way. Work your way to the center then start at the other corner, pleating towards the center.
    • Be sure the wrapper is completely sealed so there is no filling oozing out. If the dumpling cannot be sealed because of too much filling, remove the excess. This will ensure that the dumplings remain sealed while cooking.
    • As you go, place each dumpling onto the prepared baking sheet. To avoid having them stick together, make sure they aren’t touching one another.

    Cooking the Dumplings – Method #1:

    • Bring a medium pot of water to a boil. With a slotted spoon or mesh ladle, gently lower the dumplings into boiling water and boil for 3-5 minutes. They are done when the dumplings float for a few minutes and the wrappers are somewhat “shear.” Remove carefully with a slotted spoon.

    Cooking the Dumplings – Method #2:

    • Mist a few cabbage leaves with cooking spray. Line steamer with leaves.  If your Bamboo Steamer has 2 levels, line both levels with the leaves. Add dumplings on top of cabbage leaves.
    • Bring 1 1/2″ water to a simmer in a deep, rounded skillet (like a wok). The reason the curved sides of a wok work best is because, to avoid burning, you don’t want the bottom of the steamer to directly touch the bottom of the pot, only the sides. The dumplings are done when the wrappers (“skins”) are translucent.
    • Serve hot.

    Dipping Sauce:

    • Mix all of the dipping sauce ingredients together and serve alongside the dumplings.

    This Recipe Adapted from HERE

    Happy New Year & Chicken Bacon Jalapeno Bites

    Ingredients
    • 1¼ pounds boneless, skinless chicken breasts (about 4 breasts)
    • 1 pound package sliced bacon
    • ⅔ C brown sugar
    • 2 T chili powder
    • 1 C sliced canned jalapeno (optional)
    • toothpicks

    Instructions
    1. Preheat oven to 350 degrees.
    2. Cut chicken breasts into 1-inch cubes.
    3. Cut each bacon slice into thirds.
    4. Place a jalapeno slice on top of a chicken cube; wrap in bacon, and secure with a toothpick.
    5. Stir together brown sugar and chili powder.
    6. Dredge wrapped chicken in mixture.
    7. Coat a rack and broiler pan with nonstick cooking spray.
    8. Place chicken wrap on rack in broiler pan.
    9. Bake for 30 minutes or until bacon is crisp.

    This Recipe Adapted from HERE

    Jalapeno Wontons

    Ingredients
    • 12 wonton wrappers
    • 4 oz. cream cheese, softened
    • ½ c. sour cream
    • 12 oz. bacon – cooked & crumbled (save 2 T. for sprinkling)
    • 1 c. shredded cheddar cheese (save 2 T. for sprinkling)
    • 2 jalapenos – seeded & diced

    Instructions
    1. Preheat oven to 350 degrees.
    2. Spray muffin pan with cooking spray.
    3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
    4. Remove from oven and cool slightly.
    5. In a medium-sized bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and diced jalapenos.
    6. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
    7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.
    8. Adapted from Lemon Tree Dwelling

    This Recipe Adapted from HERE

    Easy Creamed Corn Recipe

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons salted butter
    • 1 cup finely chopped white onion
    • 1 teaspoon fresh minced garlic
    • 4 15.25 ounce and whole kernel corn drained, about 6 cups
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon garlic salt Lawry’s
    • 3 ounces cream cheese full fat
    • 2 tablespoons shredded Parmesan Cheese
    • 1 tablespoon sugar
    • 2 tablespoons chopped fresh parsley

    Instructions

    • Place oil and butter into a large rimmed skillet or pot over medium heat. When hot, saute onion for 5 minutes until softened. Add garlic and cook for 1 minute. Add corn, salt, pepper and garlic salt stirring to combine. Add cream cheese, stir until melted and creamy. Stir in Parmesan Cheese and sugar, stirring to combine. Garnish with chopped fresh parsley and serve warm.

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    How To Make The Perfect Cheese Board

    Ingredients

    • Cheeses You’ll want an assortment of at least 3 different cheeses of various textures and flavors.
    • Charcuterie Select several dried meats that compliment your cheese flavors, such as Salami, Proscuitto, Soppressata, Capocollo, Mortadella, Chorizo.
    • Fruit Dried and/or fresh, use whatever’s in season!
    • Crackers and/or Bread Include a variety of crackers with different textures that compliment your cheese and charcuterie flavor profiles; and/or sliced baguette or other crusty bread.
    • Nuts Choose a few types of nuts that offer both complimenting and contrasting flavors, like candied walnuts and spicy almonds.
    • Pickled Things Veggies that are pickled – like beets, asparagus, and cornichons – add great sour notes for balancing the sweetness and saltiness of your other cheese board items.
    • Jams and/or Preserves Offer your guests something seasonal and sweet to enjoy with their salt and savory snacks!
    • Olives Include both green and black olives, or whatever variety goes best with your cheese and charcuterie selections.

    Instructions

    • Before starting, visualize how you’d like your cheese board to look to get an idea of your layout. I like to even sketch my designs beforehand!
    • Paying attention to varying textures and colors, assemble your cheese board with your cheeses, charcuterie, fruit, crackers and/or bread.
    • Because they are juicy, I recommend including your pickled items and olives in separate dishes on your cheese board.
    • Likewise, for keeping organized, feature your nuts selection in little dishes.
    • Include jams and/or preserves in little dishes on your cheese board.

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    Easy Fresh Veggie Spring Rolls

    Ingredients

    Spring Rolls

    • 1 cup baby spinach leaves or larger spinach leaves sliced thinly
    • 1 cup thinly sliced cucumber
    • 1 cup thinly sliced carrots
    • 1 cup thinly sliced red pepper
    • 4 scallions, light green part, thinly sliced lengthwise
    • 1 cup shiitake mushrooms (or any mushroom), thinly sliced
    • 1 avocado, thinly sliced
    • 1/2 cup cilantro leaves, (or Thai basil is a gr8 addition.)
    • 1/2 cup mint leaves, (some of the rolls I included mint and some cilantro and some I included both.)
    • ~20 sheets rice paper rounds, (and a few extra to practice with if this is your first time.)
    • rice noodles
    • Spicy Peanut Dipping Sauce, recipe below
    • Mustard Dipping Sauce, recipe below
    • Soy Dipping Sauce, recipe below

    Spicy Peanut Sauce

    • 3 cloves garlic, minced
    • 1/4 teaspoon dried hot red pepper flakes
    • 1 Tablespoon vegetable oil
    • 1 Tablespoon tomato paste
    • 3 Tablespoons creamy peanut butter
    • 3 Tablespoons hoisin sauce, (found in the Asian food section at your local market.)
    • 1/2 teaspoon sugar
    • 3/4 cup water

    Mustard Dipping Sauce

    • 1/2 cup Dijon mustard
    • 1/4 cup hot water
    • 1/4 cup rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 Tablespoon sugar

    Soy Dipping Sauce

    • 3 Tablespoons rice wine vinegar
    • 1/4 cup tamari soy sauce
    • 1/2 teaspoon sugar
    • 1 scallion, finely chopped
    • 1 teaspoon toasted sesame oil

    Instructions

    Spring Rolls:

    • Make sauce(s) and set aside. See below for recipes.
    • Prepare rice noodles according to package instructions. Set aside, ready for assembly.
    • Have all vegetables and any other filling ingredients ready and close by ready for assembly.
    • Soak a rice paper in warm water for about 1 minute total turning the paper over after ~30 seconds. I find it easier to process one at a time.
    • Remove rice paper from the water and lay flat on a clean damp kitchen towel.
    • Put a few pieces of each vegetable and a small amount of the rice noodles in the center bottom 1/3 of the rice paper. Don’t overfill.
      Spring Roll Wrap
    • Pull the bottom of the rice paper and wrap over and around the veggies. The paper is sticky but pliable and should not tear.
      Spring Roll Wrap
    • Tuck both the right and left side of the rice paper inward over the filling.
      Spring Roll Wrap
    • Roll the wrap forward until the shape of a small burrito.
      Spring Rolls whole

    Spicy Peanut Sauce

    • In a small saucepan cook the garlic and the red pepper flakes in oil over moderate heat, stirring, until garlic is golden, about 1 minute.
    • Whisk in remaining ingredients and bring to a boil while whisking.
    • Simmer sauce, whisking, until thickened, about 1 minute.
    • Cool and serve or cover and chill. Sauce may be made 3 days ahead. Bring to room temperature to serve.

    Mustard Dipping Sauce

    • Mix ingredients above until sugar dissolves and serve.

    Soy Dipping Sauce

    • Combine all ingredients in a medium bowl and serve.

    This Recipe Adapted from HERE

    Honey Glazed Carrots

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon salted butter
    • 2 pounds baby carrots
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons honey
    • 1 tablespoon fresh chopped dill

    Instructions

    • Place oil and butter into a large skillet over medium heat. When hot add carrots, salt and pepper. Close with lid and let cook until fork tender, about 6-8 minutes, shaking pan frequently. Test with a fork, when fork pierces through center of carrot they’re done. Reduce heat to low and drizzle honey over top. Stir to combine and sprinkle tops with fresh chopped dill if desired. Serve warm.

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    Endive with Smoked Salmon Tapas

    Ingredients

    • 4 heads endive
    • 1/4 cup butter, at room temperature
    • 2 Tablespoons extra-virgin olive oil
    • 2 Tablespoons freshly squeezed lemon juice
    • 2 small-ish garlic cloves
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground pepper, white pepper is best if you have it
    • 4 ounces smoked salmon
    • 4 Tablespoons chopped chives

    Instructions

    • Cut the stem off the endives, wash the leaves, and set on a towel to dry.
    • Cream the butter in a small bowl using an electric mixer.
    • In a slow stream add the olive oil to the butter and continue to beat on high until the olive oil is incorporated and emulsified.
    • Add the lemon juice and beat until well incorporated.
    • Peel the garlic cloves and with a garlic press squeeze them into the butter mixture. Mix well.
    • Add the salt and pepper.
    • Taste and adjust the seasonings as needed.
    • Put this into a plastic  sandwich bag, seal and refrigerate while preparing the salmon.
    • Cut the smoked salmon into 1/4″ pieces.
    • Lay the dry endive leaves on your serving platter and fill the bottom of each with smoked salmon pieces.
    • Remove the butter mixture from the refrigerator, snip off a tiny piece of the corner of the plastic bag and drizzle the mixture over the salmon in each leaf.
    • Then top each one with the chopped chives.

    This Recipe Adapted from HERE

    The Best Stuffing Recipe Ever

    Ingredients

    • 1 lb Sourdough Loaf cubed
    • 12 oz baked cornbread cubed
    • 14 Tablespoons butter 1  3/4 sticks
    • 1 large onion diced (about 1 1/2 Cups)
    • 1 bunch of celery chopped (about 3 Cups)
    • 3 large carrots chopped (about 2 Cups)
    • 8 oz baby bella mushrooms chopped (about 1 1/4 Cups)
    • 2 Tablespoons minced garlic
    • 2 1/2 Cups chicken broth
    • 1/2 Cup fresh chopped parsley
    • 2 Tablespoons fresh rosemary
    • 1 Tablespoon fresh sage
    • 1/2 teaspoon ground thyme or 1 Tablespoon fresh
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon fresh cracked black pepper
    • 1 lb Jimmy Dean Sage Sausage

    Instructions

    • Preheat oven to 350 degrees F.   Place cubed sourdough and cornbread onto a large jellyroll baking sheet.  Bake for 25 minutes, until lightly toasted.  Remove from oven.
    • Melt butter into a large dutch oven or large rimmed skillet over medium heat.  Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender.  Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage,  thyme, salt and pepper.  Stir and reduce heat to low to simmer.
    • Brown sausage in skillet, drain if necessary then add to vegetable mixture.  Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated.  Taste a couple pieces and season with additional salt and pepper according to taste.  I added a few more pinches of kosher salt and pepper at this point.
    • Divide stuffing into a 9×13 inch baking dish and a 11×7 inch baking dish.  Bake for 25-30 minutes, until just golden brown on top.  Should still be nice and moist.  Remove from oven and serve!

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    Super Bowl Charcuterie Board

    Ingredients

    • Cheese You’ll want an assortment of at least 3 different cheeses of various textures and flavors and/or colors. I love cheddar, gouda, havarti and colby jack and small mozzarella cheese balls 
    • Meats/Charcuterie Select a few dried meats that compliment your cheese flavors, such as Salami, Proscuitto and Soppressata
    • Fruit Fresh, use whatever’s in season!
    • Crackers Include a variety of crackers with different textures that compliment your cheese and charcuterie flavor profiles; and/or sliced baguette or other crusty bread.
    • Nuts & Almonds Choose a few types of nuts that offer both complimenting and contrasting flavors, like candied pecans and spicy almonds, or salty Marcona almonds
    • Pickled elements/ sweet & sour Cornichons, pickles and sweety drop peppers add great sour notes for balancing the sweetness and saltiness of your other cheese board items.
    • Olives black and green; I love a variety of olives . Castelvetrano olives are a must!
    • Slider buns Dinner rolls or King’s Hawaiian rolls
    • Deli meats roast beef, ham, turkey, whatever you prefer!
    • Greens lettuce or fresh spinach
    • Tomatoes
    • Condiments mayonnaise, mustard
    • chips

    Instructions

    • Slice the cheese and get everything prepped and opened
    • Assemble everything on your board or platter. I recommend using a lovely board or platter made of wood or slate, or other eye-catching and food-safe material, for presenting your perfect cheese board to your guests.
    • Have condiments, plates, napkins and little tongs or forks next to the board so people can pick and choose what they want. Enjoy!

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    Homemade Mexican Rice

    Ingredients

    • 2 cups dry white rice I used basmati today, when cooked it’s roughly 4 cups
    • 2 tablespoons canola or vegetable oil
    • 1 cup finely chopped white onion
    • 1 tablespoon minced garlic
    • 8 ounces tomato sauce
    • 4 shakes of Cholula or your favorite hot sauce
    • 10 ounce can Rotel mild
    • 2 tablespoons ground cumin
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon fresh lime juice
    • 1/4 cup salsa I uses Sadies, not as hot Salsa

    Instructions

    • Cook rice according to package directions. Place oil in large pot over medium heat. When hot add onion. Saute for 5 minutes until softened. Add garlic and cook for one minute. Stir in cooked rice then add tomato sauce, cholula, Rotel diced tomatoes, cumin, salt, pepper, lime juice and salsa. Stir to combine and cook until hot. Serve warm.

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    Mushrooms in Garlic Sauce – Spanish Tapas!

    Ingredients

    • 3 Tablespoons extra virgin olive oil
    • 1 Tablespoon butter
    • 3 cloves garlic, minced
    • 1/4 teaspoon red pepper flakes, or more if you like it spicy!
    • 1 pound assorted mushrooms, wiped clean, stems trimmed, cut into bite sized pieces. (Some varieties will not need to be cut at all, some will just be cut in half and some varieties will require more slicing.)
    • ½ cup dry white wine or sherry
    • 1/2 teaspoon salt
    • 1 Tablespoon fresh lemon juice
    • 3 Tablespoons chopped fresh parsley,, divided

    Instructions

    • Heat the olive oil and butter in a 12″ skillet over medium heat. (I like to use cast iron for this recipe.)
    • Add the garlic and pepper flakes and cook for about 5 minutes, until garlic is fragrant, but not browned.
    • Add the mushrooms and raise the heat to medium-high.
    • Cook, stirring occasionally until mushrooms release some of their liquid, about 8 minutes.
    • Add the white wine to the pan and cook until mushrooms are tender, another 8-10 minutes.
    • Sprinkle with salt, add the lemon juice and 2 Tablespoons of the parsley. Taste and adjust seasonings
    • Stir.
    • Transfer to serving dish and sprinkle with remaining parsley.

    This Recipe Adapted fromHERE

    Nothing devilish about these deviled eggs!

    Ingredients

    Chipotle Deviled Eggs

    • 12 large eggs
    • 1/3 cup plus 2 Tablespoons Sir Kensington’s Chipotle Mayonnaise
    • 2 teaspoons or more sauce from canned chipotle chiles, for added heat (optional)
    • 6 slices bacon, cooked crisp and crumbled
    • 2 Tablespoons chopped fresh cilantro

    Sriracha Deviled Eggs

    • 12 large eggs
    • 1/3 cup plus 2 Tablespoons Sir Kensington’s Sriracha Mayonnaise
    • 6 slices bacon, cooked crisp and crumbled
    • 2 tablespoons chopped fresh cilantro

    Instructions

    • Boil eggs your favorite way.
    • Drain eggs; cover with ice and water and crack them while still in the water to let the cold water get under the shell.
    • Peel and cut the eggs in half lengthwise.
    • Spoon yolks into a small bowl and place the egg whites on a platter.
    • Mash the egg yolks with a fork.
    • Mix in the mayonnaise of your choice.
    • If making the Sriracha version, skip this step — Mix in 2 teaspoons chipotle sauce, if using. Add more sauce, if you’d like a little more kick!
    • Add salt to taste and mix well.
    • Fit a pastry bag with a star tip. (or see Gr8 tip below)
    • Pipe the filling into the egg whites.
    • Cover with plastic wrap and chill eggs at least 2 hours and up to 1 day.
    • Sprinkle a few pieces of bacon onto each filled egg, sprinkle with cilantro and serve. We won’t blame you if you eat as you go! I do!

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    Roasted Carrots with Pesto and Basil

    Ingredients

    • 1 lb. carrots assorted
    • 1 to 2 tablespoons olive oil extra virgin
    • kosher salt and pepper
    • pesto
    • fresh basil for garnish
    • finishing olive oil* if desired

    Instructions

    • Preheat your oven to 425 degrees.
    • Using a lined baking sheet. Spread your carrots onto the baking sheet in an even layer, making sure they are spread apart. Drizzle lightly with the olive oil and season with salt and pepper.
    • Roast in the oven for about 25 to 30 minutes, pulling out the tray halfway through and tossing the carrots.
    • Serve: plate your carrots and top with some pesto, fresh basil and a finishing oil if desired. Enjoy!

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    Mexican Taco Baked Spinach Dip

    Ingredients

    • 16 ounces softened cream cheese
    • 1/2 cup sour cream
    • 2 tablespoons Old El Paso Taco Seasoning
    • 2 tablespoons Old El Paso chopped Green Chilies
    • 1 cup shredded cheddar cheese
    • 2 tablespoons extra virgin olive oil
    • 8 cups fresh baby spinach leaves
    • 1 tablespoon fresh minced garlic
    • 1 cup shredded cheddar cheese

    Instructions

    • Preheat oven to 350 degrees F. and lightly spray 2 six inch cast iron skillets or one 12 inch skillet with cooking spray.
    • Heat oil in large skillet over medium heat. Add spinach leaves. Cook and stir until wilted. Add garlic, cook and stir for another minute then transfer to paper towels. Press to drain as much water as possible.
    • Place cream cheese, drained spinach, sour cream, taco seasoning, green chilies, and 1 cup of shredded cheese. Stir to combine and divide evenly between cast iron skillets. Top evenly with additional shredded cheese. Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.

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    Authentic Ireland: Food Tours and Herb Scones

    Ingredients

    • 3 cups (375 grams) all-purpose flour
    • 2 tablespoons (30 grams) baking powder
    • 2 teaspoons (6 grams) kosher salt
    • 3/4 cup (170 grams) cold unsalted butter cubed
    • 6 large (300 grams) eggs split
    • 1/2 to 1 cup (120 to 240 grams) whole milk
    • 1/2 cup (16 grams) plus 1 to 1½ tablespoons (2 to3 grams) finely diced fresh chives (seeNotes), divided
    • 1 cup (240 grams) all-natural Greek yogurt
    • 1 cup (240 grams) sour cream
    • 2 teaspoons (10 grams) fresh lemon juice
    • smoked salmon to serve
    • Garnish: olive oil(see Notes), fresh dill

    Instructions

    • Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
    • In a large bowl, whisk together flour, baking powder, and salt. Add cold butter, and using your fingers, rub into flour mixture until butter is pea-size. Make a well in center of flour mixture.
    • In a small bowl, whisk together 4 eggs (200 grams, ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using your hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
    • Turn out onto a lightly floured surface, and lightly flour top of dough. Pat dough to ½-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, re-rolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
    • In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
    • Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on a wire rack.
    • In another small bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons(2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.

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    Easy Skillet Buffalo Chicken Dip

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon butter
    • 1 cup finely chopped white onion
    • 1 tablespoon minced garlic
    • 2 1/2 cups finely shredded/chopped cooked chicken
    • 1/2 cup Frank’s Buffalo Red Hot Wings Sauce
    • 8 ounces cream cheese
    • 1/2 cup prepared Ranch Dressing
    • 1/2 cup sour cream
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup shredded mozzarella cheese
    • 1 cup shredded cheddar cheese
    • 1/4 cup blue cheese crumbles
    • 2 tablespoons chopped green onion or chopped fresh parsley

    Pita Chips

      Crackers

        Celery Sticks

          Carrots

            Instructions

            • Preheat oven to 350 degrees F. and place 9-10 inch cast iron skillet over medium heat. Add oil and buter to cast iron skillet. When hot add onion and cook for 5 minutes stirring frequently. Add minced garlic and cook/stir an additional minute. Add cooked chicken, Frank’s Buffalo Red Hot Wing Sauce and cream cheese. Stir to melt. Add Ranch dressing and sour cream stirring to combine. Add freshly ground black pepper and top with shredded mozzarella and cheddar cheeses. Bake for 25-35 minutes, until cheese dip is hot and bubbly. Remove from oven and top with blue cheese crumbles and chopped green onion and or chopped fresh parsley. Use your favorite pita chips, crackers and vegetables for dipping. Serve warm.

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            How To Make Pan Toasted Bread

            Ingredients

            • olive oil extra virgin
            • sliced baguette bread* any kind
            • garlic clove

            Instructions

            • Using a large skillet or pan over medium high heat, heat 1 tablespoon of olive oil. I usually use enough to lightly cover the bottom of the skillet. Place the bread slices down into the pan and let heat up. After a few minutes, you’ll hear the bread starting to cook and toast, you can turn the heat down to medium.
            • After about 4 minutes, flip all the bread and toast the other side. Feel free to add a touch more olive oil if desired but it’s not necessary. I usually only toast the other side of the bread for about 3 minutes. Remove the bread from the heat and immediately rub each slice with a garlic clove if desired.

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            How to Make a Galette

            Ingredients

            • 2 1/2 cups all-purpose flour
            • 1 1/4 teaspoons sea salt
            • 2 sticks (one cup) very cold unsalted butter cubed
            • 3/4 cup very cold ice water
            • 1 egg beaten for egg wash

            Instructions

            • Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces or specks of butter in it.
            • Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough in half and shape into 2 mounds. Wrap individually with plastic wrap and place into the refrigerator to chill for at least 30 minutes to one hour.
            • Once chilled and ready to use, remove the pastry dough balls from the refrigerator, transfer to a lightly floured work surface and, using your rolling pin, roll it out to a circle (roll to whatever size you desire keeping in mind you will fold over the outer edges of the crust to form the galette, leaving a 2-inch border all around.) Using your rolling pin, transfer the rolled out pastry dough to your baking sheet. Make sure you are assembling the galette on your baking sheet, otherwise it will be difficult to transfer it after the filling is in.
            • Fill it (check out some of the recipes below) with your filling, fold over the dough edges, brush with egg wash or heavy cream and bake it at 400 degrees for about 35 to 40 minutes, or until the crust is a lovely golden brown and is cooked completely. 

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            Easy Pepperoni Pizza Dip

            Ingredients

            • 8 ounces cream cheese softened, full fat
            • 1/2 teaspoon dried oregano
            • 1/2 teaspoon kosher salt
            • 1/4 teaspoon Lawry’s Garlic Salt
            • 1/4 teaspoon freshly ground black pepper
            • 1 cup shredded mozzarella cheese
            • 1/4 cup shredded cheddar cheese
            • 2 tablespoons grated Parmesan Cheese
            • 1 cup marinara sauce or pizza sauce
            • 1 cup shredded mozzarella cheese
            • 1/2 cup mini pepperonis
            • 2 tablespoons finely sliced green onion or chopped parsley

            Instructions

            • Preheat oven to 350 degrees F. and have a small baking dish or pie plate or small cast iron skillet out to use.
            • Place cream cheese, oregano, salt, garlic salt, pepper, mozzarella cheese and cheddar cheese into a medium sized mixing bowl, stirring to combine. Place cream cheese mixture into the bottom of your baking dish, spreading evenly. Top evenly with grated Parmesan Cheese then marina or pizza sauce. Top with more mozzarella cheese and layer with pepperonis. Bake for 30-35 minutes, until hot and bubbly. Edges will start to turn golden. Remove and garnish with sliced green onion or chopped parsley. Serve warm with your favorite crackers, little toasts, vegetables or chips for dipping.

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            Monte Cristo Original Disneyland Recipe

            Ingredients

            • Canola or Vegetable Oil
            • Batter
            • 1 1/2 cups all-purpose flour
            • 1 tablespoon baking powder
            • 1/4 teaspoon kosher salt
            • 1 1/3 cups water
            • 1 large egg
            • Sandwiches
            • 4 slices white bread
            • 4 slices swiss cheese
            • 4 slices turkey lunch meat
            • 4 slices ham lunch meat
            • 2 tablespoons powdered sugar

            Instructions

            • Fill a medium size saucepan just over 1/4 full with Canola or Vegetable oil. Heat to 375 degrees F.
            • To prepare the batter, place flour, baking powder and salt in a large mixing bowl, stirring to combine. Stir in water and egg, mixing until well combined.
            • To prepare sandwiches, layer bottom slices of bread with a slice of Swiss cheese, 2 slices of turkey, 2 slices of ham and another slice of Swiss Cheese. Close with top slice of bread then cut into fourths. Place a toothpick in each sandwich slice.
            • Coat all sides of sandwich triangle with batter. I used a spoon to help coat both sides, instead of dipping. Carefully place one sandwich at a time in hot oil. Cook each side until golden brown. Remove and place onto a paper towel lined plate to drain oil. Continue until all have been coated.
            • Dust warm sandwiches with powdered sugar, cut in half and place onto a serving plate with grapes, a few strawberries and blackberry jam for dipping. Enjoy warm.

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            Fried Pickles Disneyland Copycat Recipe

            Ingredients

            • 2 cups canola oil for frying
            • 12 Pickle Spears I used Claussen

            Wet Batter

            • 3/4 cup all-purpose flour
            • 1 cup buttermilk
            • 1/2 teaspoon dried dill
            • 1/2 teaspoon paprika
            • 1/2 teaspoon black pepper
            • 1/2 teaspoon baking powder
            • 1 egg

            Dry Ingredients

            • 1 cup Panko breadcrumbs
            • 1/4 cup grated Parmesan Cheese

            House Dipping Sauce

            • 1/4 cup mayonnaise (heaping 1/4 cup)
            • 1 tablespoon ketchup
            • 1 teaspoon Worcestershire sauce
            • 1/2 teaspoon hot sauce I used Cholula)
            • 1/4 teaspoon Lawry’s Garlic salt
            • 1/4 teaspoon black pepper

            Instructions

            • Heat oil in a medium saucepan filled 1/4 pan full over medium heat until it reaches 350-375 degrees F.
            • Place all pickle spears onto a paper towel lined plate, pat dry trying to remove access liquid from pickles.
            • To prepare wet batter, place flour, buttermilk, dill, paprika, pepper, baking powder and egg into a large mixing bowl, stir until well combined.
            • Place Panko and Parmesan Cheese into a shallow dish, stirring to combine. Take one pickle at a time, and dip into wet batter, then press into bread crumb mixture firmly to coat all sides. Carefully place fried pickles into oil, frying until golden brown on all sides. Remove and transfer to a paper towel lined plate to drain oil. Continue this process until all pickles are fried.
            • To prepare house dipping sauce place mayonnaise, ketchup, worcestershire sauce, hot sauce, garlic salt and pepper into a small bowl, stirring to combine. Transfer warm crisp pickles to a serving plate and serve with dipping sauce or Ranch dressing.

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