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Appetizers

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Blackberry Goat Cheese Crostini Skewers

Cranberry Brie Bites

Cranberry Sauce, Bacon, and Gorgonzola Pastry Puff Pizza

Goat Cheese with Honey Fig and Pistachios

Hot Blueberry Cheddar Dip with Toasty Crostini

Jalapeno Popper Pretzel Bites

Blackberry Goat Cheese Crostini Skewers

Overview

• Yield: 25 skewers
• Prep Time: 10 mins
• Total Time: 10 mins

Ingredients

• 25 mini fresh mozzarella balls

• 25 blackberries

• 25 basil leaves

• 25 cucumber chunks

• Balsamic glaze

• Bamboo skewers

Method

1. Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then a folded basil leaf followed by a blackberry and a chunk of cucumber.

2. Line a tray with your finished skewers and refrigerate or serve right away.

3. Drizzle with balsamic glaze right before serving.

References and Acknowledgments

Life as a Strawberry - Blackberry Goat Cheese Crostini Skewers

Cranberry Brie Bites

Overview

• Yields: 24 bites
• Prep Time: 20 mins
• Total Time: 35 mins

Ingredients

• 1 (8-oz.) tube crescent dough

• Cooking spray, for pan

• Flour, for surface

• 1 (8-oz.) wheel of brie

• 1/2 c. whole berry cranberry sauce

• 1/4 c. chopped pecans

• 6 sprigs of rosemary, cut into 1" pieces.

Method

1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.

2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.

3. Bake until the crescent pastry is golden, about 15 minutes.

References and Acknowledgments

Delish - Cranberry Brie Bites

Tags

thanksgiving snack

Cranberry Sauce, Bacon, and Gorgonzola Pastry Puff Pizza

Overview

• Yield: 2

Ingredients

• 2 whole Sheets of Frozen Puffed Pastry

• 1 tablespoon Olive Oil, For Brushing

• 2 cups cranberry sauce (homemade or store bought, just be sure to mix it until it's smooth)

• 8 slices bacon, cooked through but not too crispy

• 8 ounces gorgonzola cheese

• Red onion, thinly sliced

• Rosemary, chopped

Method

1. Thaw the puffed pastry on the counter for at least 30 minutes.

2. Preheat oven to 425 degrees (F).

3. Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastry on a large baking sheet lined with parchment or a silicon baking mat; set aside.

4. Fry bacon in a large skillet over medium heat until cooked through but not crispy (the bacon will crisp up in the oven). Once cooked chop bacon into small pieces; set aside.

5. Lightly brush the olive oil over the top of each pastry piece.

6. Spread 1/3 cup of cranberry sauce down the middle of each pastry (more or less to suit your taste) then add the bacon, cheese, and red onion (dividing the toppings evenly among the pastry pizzas). Pop the pan in the oven and bake for 15 minutes, or until the pastry is golden brown and the cheese is melted. Sprinkle hot from the oven pizzas with rosemary (just about 1/2 teaspoon per pizza).

7. Allow pizzas to rest 5 minutes before cutting and serving.

References and Acknowledgments

Cranberry Sauce, Bacon, and Gorgonzola Pastry Puff Pizza

Goat Cheese with Honey Fig and Pistachios

Overview

• Yield: 1 cheese log
• Prep Time: 5 mins
• Total Time: 5 mins

Ingredients

• 1 medium log fresh goat cheese ( approx. 11 oz.)

• ¼ cup roasted pistachios,chopped

• 2 tablespoons honey

• 1 tablespoon fig spread ( like Dalmatia brand)

• Crackers or bread,for serving

Method

1. On a small plate, spread out the chopped pistachios, Roll goat cheese on the pistachios to coat top and sides. Transfer to a serving tray.

2. Drizzle honey over cheese log

3. In a microwave safe dish, add the fig spread (similar to jelly), heat in microwave for 10 seconds. Drizzle over cheese log. Serve with crackers or bread.

References and Acknowledgments

Goat Cheese with Honey Fig and Pistachios

Notes

• Rosemary flavored, or cranberry nut crackers are especially tasty with the fig, honey and pistachio goat cheese.

Hot Blueberry Cheddar Dip with Toasty Crostini

Overview

• Yield: 2-4

Ingredients

• 1 (8-ounce) block of cream cheese, softened

• 8 ounces white cheddar cheese, freshly grated

• 1/4 teaspoon nutmeg

• 1 heaping cup of fresh blueberries

• 1 loaf of french bread, sliced

• 2-3 tablespoons olive oil

Method

1. Preheat oven to 375 degrees F. Place two oven racks on the middle and lower level. Slice bread and place on a baking sheet, drizzling it with olive oil.

2. In a bowl, mix cream cheese with grated cheddar and nutmeg. Fold in blueberries. Place in an oven-safe dish, then set on the top oven rack. Bake for 30-35 minutes, or until cheese is hot, golden and bubbly, and blueberries and bursting. At the 20 minute mark, place baking sheet with bread on the lower rack to toast, checking and tossing every 4-5 minutes. Serve immediately! With white wine, of course.

References and Acknowledgments

Hot Blueberry Cheddar Dip with Toasty Crostini

Jalapeno Popper Pretzel Bites

Overview

• Yield: 16 popper pretzels

Ingredients

• 1 (8 ounce) package cream cheese, softened

• 1 cup ( 4 ounces) shredded cheddar cheese

• 5 slices bacon, cooked and crumbled, optional

• 1 tablespoon garlic powder, optional

• 8 jalapeños, stemmed, halved lengthwise, and seeded

• 2 (8 ounce) cans crescent dough

• 10 cups water

• 2/3 cup baking soda

• 1 large egg, beaten

• Pretzel salt, for topping

Method

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine the cream cheese, cheddar cheese, bacon, and garlic powder (if using).

3. Fill the jalapeño halves with the cheese mixture and place each half on a section of crescent dough. Wrap the jalapenos fully in the crescent dough and set aside.

4. Bring the 10 cups of water and the baking soda to a gentle boil in an 8 quart saucepan. Place the pretzels into the boiling water, a few at a time, for 30-40 seconds. Remove them from the water using a slotted spoon. Place the popper pretzels on the lined baking sheet and brush the top of each pretzel with the beaten egg. Sprinkle with the pretzel salt as desired.

5. Bake the pretzels until dark golden brown in color, about 12 to 15 minutes. Let cool for at least 5 minutes before serving.

References and Acknowledgments

Jalapeno Popper Pretzel Bites

Salads & Bowls

<--- Home

Almond Berry Chicken Spinach Salad

Asian Chicken Noodle Salad

Cantaloupe and Mozzarella Caprese Salad

Chicken Salad

Chipotle Cheddar Corn Chowder

Chopped Greek Salad

Curried Couscous Salad

Honey Mustard Chicken Salad with Bacon and Avocado

Jalapeno Popper Grilled Corn Salad

Mexican Street Corn Salad

Nutty Green Veggie Crunch Salad

Pear and Pomegranate Salad with Orange Poppyseed Vinaigrette

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Red White and Blue Watermelon Blueberry Fruit Salad

Rice Bowl with Fried Egg and Avocado

Salmon Poke Bowl

Shaved Brussel Sprouts Salad

Slow Cooker Carnitas Burrito Bowls

Southwestern Farro Bowl

Southwestern Salad with Avocado Dressing

Spicy Ginger Steak Grain Bowl

Spicy Thai Chicken Grains Bowl

Summer Pasta Salad

Sweet Potato Taco Bowls

Thai Satay Cucumber Salad

Winter Kale and Quinoa Salad

Almond, Berry, and Chicken Spinach Salad

Overview

• Yield: 2 servings
• Prep Time: 15 mins
• Total Time: 15 mins

Ingredients

• 1 large boneless skinless chicken breast (plus olive oil)

• 4 cups baby spinach remove stems if desired

• 1/2 cup fresh blueberries

• 1/2 cup fresh strawberries

• 1/2 cup clementine or mandarine oranges

• 2-3 tablespoons feta cheese

• 2-3 tablespoons slivered almonds

• Salt and pepper

Dressing:

• 1/4 cup olive oil

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon honey

• Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt

Method

1. Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.

2. Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarine oranges.

3. Remove fat from chicken. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.

4. Lightly coat a large skillet with 2 to 3 teaspoons olive oil.

5. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8 to 12 minutes.

6. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.

7. Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.

8. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.

9. Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.

10. If not enjoying immediately do not toss with the dressing or feta cheese!

References and Acknowledgments

Chelsea's Messy Apron - Almond, Berry, and Chicken Spinach Salad

Asian Chicken Noodle Salad

Ingredients

• 4 oz Chicken Breast, boneless skinless

• 1 tbsp Soy sauce

• 1/8 cup sliced almonds

• 1/2 cup (9 sprigs) fresh cilantro leaves, chopped

• 1 1/2 cup romaine lettuce, chopped

• 1/4 cup canned mandarin oranges

• 2 tbsp chopped green onions

• 2 oz red bell peppers, sliced thin

• 1/8 cup carrots, grated

• 1/4 (1.5 oz) chow mein noodles

• 2 oz sesame dressing

Method

1. Marinade chicken in soy sauce for 2 hours.

2. Grill the chicken until it reaches an internal temperature of 165°f and cool.

3. Slice the chicken.

4. Toast almonds in the oven or in a dry sauté pan on the stove until golden brown.

5. Pick leaves off cilantro stalks.

6. Layer other ingredients in a serving bowl: romaine, mandarins, green onions, red peppers, carrots and picked cilantro leaves, shingle chicken on top and sprinkle with chow mein noodles and toasted almonds.

7. Pour the sesame dressing over the salad and serve with a baguette.

Cantaloupe and Mozzarella Caprese Salad

Overview

• Prep Time: 10 mins

• Total Time: 10 mins

Ingredients

• 1 cantaloupe halved and seeded

• 1 8- ounce container mozzarella balls I used pearl size balls

• 8-10 slices prosciutto shredded into large pieces

• 1/4 cup basil leaves thinly sliced

• 1/4 cup mint leaves thinly sliced

• 3 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons honey

• 1 tablespoon white balsamic vinegar

• Kosher salt and freshly ground black pepper to taste

Method

1. Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.

2. In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.

References and Acknowledgments

Cantaloupe and Mozzarella Caprese Salad

Tags

verified

Chicken Salad

Overview

• Yield: 4

Ingredients

• 2 cups leftover rotisserie chicken, chopped

• 1/2 cup diced red onion

• 1/2 cup chopped celery, or diced apple

• 1/2 cup red grapes, halved

• 1/4 cup dried cranberries

• 1/4 cup chopped or slivered nuts (I prefer pecans)

• 1/2 cup mayonnaise (or plain greek yogurt)

• 1 tablespoon freshly squeezed lemon juice, or more, to taste

• 1 tablespoon dijon mustard

• Kosher salt and freshly ground black pepper

Method

1. Combine all ingredients into a large bowl.

Tags

verified

Chipotle Cheddar Corn Chowder

Overview

• Yield: 6 servings

• Prep Time: 15 mins

• Cook Time: 30 mins

• Total Time: 45 min

Ingredients

• 4 strips thick cut bacon, diced

• 1/2 sweet onion, diced

• 2 cloves garlic, minced or grated

• 4 cups yellow corn kernels (from about 4 ears corn)

• 1 russet potato, peeled and cut into cubes

• 2 chipotle chilies in adobo, chopped

• kosher salt and black pepper

• 3 cups low sodium chicken broth

• 2 cups whole milk

• 2 cups shredded sharp cheddar cheese

• 1/3 cup fresh cilantro, chopped

• chopped green onions, for serving

Method

Slow Cooker

1. To the slow cooker, add the onion, garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and cook on low for 4-6 hours or high for 2-3 hours.

2. Once done cooking, transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker. Stir in the milk and cheese, turn the heat to high and cook 10 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.

3. Crisp the bacon on the stove top. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

Stove Top

1. Crisp the bacon in a large soup pot set over medium heat. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.

2. To the pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and bring the soup to a boil, simmer for 10-15 minutes, until the potato is soft.

3. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the pot. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro and remove from the heat.

4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

References and Acknowledgments

Chipotle Cheddar Corn Chowder

Tags

Chopped Greek Salad

Ingredients

• 1/3 - cup, Vinegar, red wine

• 2 - tbsp , Olive Oil, Extra Virgin

• 1 - tsp, Spices, dill weed, dried

• 1 - tsp, Spices, garlic powder

• 1/4 - tsp, Salt, table

• 1/4 - tsp, Spices, pepper, black

• 12 - cup, Lettuce, cos or romaine, raw Chopped

• 2 - medium whole (2-3/5" dia), Tomatoes, red, ripe, raw, year round average Chopped

• 1 - medium, Cucumber, peeled, raw Chopped

• 1/2 - cup , Red Onion,Chopped Chopped fine

• 6 - tbsp, Olives, ripe, canned (small-extra large) Sliced

• 1/2 - cup, crumbled, Cheese, feta

Method

Whisk together the red wine vinegar, oil, dill, garlic powder, salt and pepper in a large bowl.

Add the romaine lettuce, tomatoes, cucumber, red onion, olives and feta; toss to coat.

Curried Couscous Salad

Ingredients

• 13 - cup, dry, yields, Couscous, cooked

• 6 1/4 - cup (not packed), Raisins, golden seedless

• 16 - oz, Nuts, pecans, dry roasted, with salt added Lightly Toasted

• 5 1/2 - cup, Cranberries, dried, sweetened

• 6 - each, Granny Smith Apple, Medium Diced

• 16 - tbsp , Rice Vinegar

• 2 - cup, Oil, olive, salad or cooking

• 2 - cup unpacked, Sugars, brown

• 1 - cup, Parsley, raw Minced

• 8 - tbsp, Spices, curry powder

Method

1. In a bowl, combine cooked couscous with the raisins, toasted pecans, cranberries, apple, rice vinegar, olive oil, brown sugar, parsley and curry powder.

Honey Mustard Chicken Salad with Bacon and Avocado

Overview

• Yield: 4 servings
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins

Ingredients

Dressing / Marinade

• 1/3 cup honey

• 3 tablespoons whole grain mustard

• 2 tablespoons smooth and mild Dijon mustard

• 2 tablespoons olive oil

• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)

• 1 teaspoon minced garlic

• Salt to season

• 4 skinless and boneless chicken thighs or chicken breasts

Salad

• 1/4 cup diced bacon, trimmed of rind and fat

• 4 cups Romaine lettuce leaves, washed

• 1 cup sliced grape or cherry tomatoes

• 1 large avocado, pitted and sliced

• 1/4 cup corn kernels

• 1/4 of a red onion, sliced

Method

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.

4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Notes

Optional Salad Additions:

• Crispy bacon
• Boiled egg slices
• Croutons
• Arugula
• Asparagus spears

References and Acknowledgments

Cafe Delights - Honey Mustard Chicken Salad with Bacon and Avocado

Jalapeno Popper Grilled Corn Salad

Overview

• Yield: 8 cups of corn salad.

Ingredients

• 8 Ears of Corn, olive oil, salt, pepper

• 2 Jalapeños - seeds & stems removed, finely chopped

• 1 Cup Chopped Cooked Bacon

• 2 ounces Cream Cheese - softened

• 1/4 Cup Sour Cream

• 1 Cup Grated Cheddar Cheese

• Salt/Pepper To Taste

Method

1. Prepare grill and briquets.

2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)

3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.

4. Stir in shredded cheese, salt and pepper.

5. Serve.

References and Acknowledgments

Jalapeno Popper Grilled Corn Salad

Mexican Street Corn Salad (Quick How To Video)

Overview

• Yield: 4– 6 servings
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins

Ingredients

For the Corn:

• 1 tablespoon vegetable oil or melted butter

• 6 ears of corn, kernels cut from cubs – Approximately 4 ½ to 5 cups

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

For the Mexican Corn Dressing:

• 2 tablespoons mayonnaise (I prefer vegan mayo – affiliate link)

• 3 tablespoons sour cream

• ½ teaspoon chili powder

• 3 tablespoons lime juice, freshly squeezed

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

For the Mexican Corn Salad:

• 1 medium-size jalapeno, seeded and sliced/chopped

• ¼ cup red onion, chopped finely

• 3 tablespoons fresh cilantro, chopped – more to use as garnish

• ½ cup cotija cheese, crumbled

Method

For the Grilled Mexican Street Corn Salad :

1. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

2. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.

3. Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.

4. To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.

5. To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.

6. Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For the Skillet Roasted Mexican Street Corn Salad :

1. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

2. Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) chared. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

3. To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.

4. To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.

5. Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

References and Acknowledgments

Mexican Street Corn Salad (Quick How To Video)

Nutty Green Veggie Crunch Salad

Overview

• Yield: 4 servings
• Prep Time: 30 mins
• Total Time: 30 mins

Ingredients

Salad

• 1/2 large head romaine, washed, patted dry, and shredded

• 1/2 to 3/4 large head green cabbage, cored and shredded

• 2–3 mini cucumbers, thinly sliced

• 1 bunch scallions, ends trimmed and thinly sliced

• 1/2 to 1 bunch cilantro, stemmed and finely chopped

• 1 cup shelled edamame*

• 1/2 cup chopped peanuts, almonds, or sunflower seeds (or a mix of all three—my favorite), plus more for topping

• 2 tablespoons sesame seeds (optional)

Nutty Sesame Dressing

• 3 tablespoons creamy peanut butter, almond butter, or sunflower butter

• 1 1/2 tablespoons pure maple syrup

• 1 1/2 tablespoons tamari**

• 1 1/2 tablespoons rice vinegar

• 1 1/2 tablespoons toasted sesame oil

Method

1. For the salad: Add all salad ingredients to a large serving bowl.

2. For the dressing: In a medium mixing bowl, vigorously whisk together all dressing ingredients until completely smooth and emulsified.

3. Pour as much of the dressing over the salad as desired, and toss to coat.

4. Serve immediately and top with more nuts and seeds, if desired.

Notes

*Use frozen shelled edamame. If you do this too, just be sure to thaw it before adding!

**Use regular Tamari. If you use reduced-sodium, you'll want to increase the amount (maybe to 2 tablespoons or so). Also, if you don't need to keep this salad gluten-free, you can substitute soy sauce for the tamari.

References and Acknowledgments

Blissful Basil - Nutty Green Veggie Crunch Salad

Pear & Pomegranate Salad with Orange Poppyseed Vinaigrette

Overview

• Yield: 2

Ingredients

• 3 cups baby spinach, packed

• 1 pear , sliced or chopped

• ¼ cup pomegranate arils

• ¼ cup feta cheese, crumbled

• ¼ cup pecans, halved

Orange Poppyseed Vinaigrette:

• ⅓ cup orange juice, freshly squeezed

• ¼ cup extra virgin olive oil

• 1 tbsp dijon mustard

• 1 tbsp apple cider vinegar

• ¼ tsp salt

• 1 tbsp poppyseed

• 1 tbsp honey

Method

1. For the salad, add the spinach to a large bowl and layer the remaining ingredients on top.

Orange Poppyseed Vinaigrette:

1. Add all ingredients to a medium size jar. Tighten the lid and shake until thoroughly mixed.

2. Drizzle over salad. Toss to combine. Serve immediately and enjoy!

References and Acknowledgments

Pear & Pomegranate Salad with Orange Poppyseed Vinaigrette

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Overview

• Yield: 4

Ingredients

For the Salad:

• 2 teaspoons olive oil

• 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon chili powder

• 2 cups grapes, halved

• 1 cup fresh blueberries

• 3 cups curly lettuce, chopped

• 1/2 cup feta cheese

• 1/2 cup almonds, chopped or crushed

For the Dressing:

• 3 tablespoons almond butter

• 1 tablespoon olive oil

• 2 tablespoons freshly squeezed orange juice

• 3 tablespoons water

• 1 tablespoon stoneground mustard

• 1/2 tablespoon raw honey

• 1/4 teaspoon salt, more to taste

• 1/2 teaspoon garlic

Method

1. Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.

2. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.

3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

4. Garnish with some crumbled crispy onions on top for a little extra crunch and flavor.

References and Acknowledgments

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Red White and Blue Watermelon Blueberry Fruit Salad

Ingredients

• 2 cups watermelon cubed

• 1 cup jicama peeled and cubed

• 1 cup blueberries

• 2 tablespoons lime juice

• 2 tablespoons honey

• pinch of chili powder

• 1/2 teaspoon salt

• 1/4 cup fresh mint chopped

• 1/4 cup feta cheese crumbled

Method

1. Mix watermelon, jicama and blueberries in a large bowl. Mix the lim juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.

References and Acknowledgments

Red White and Blue Watermelon Blueberry Fruit Salad

Rice Bowl with Fried Egg and Avocado

Overview

• Yield: 4

Ingredients

• 4 scallions, thinly sliced

• 2 cups cooked brown rice

• 1 teaspoon red wine vinegar

• Kosher salt, freshly ground pepper

• 3 tablespoons olive oil

• 4 large eggs

• 1 avocado, chopped

• Hot sauce (for serving)

Method

1. Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.

2. Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.

3. Divide rice among bowls; top with eggs, avocado, and hot sauce.

References and Acknowledgments

Rice Bowl with Fried Egg and Avocado

Salmon Poke Bowl

Ingredients

Poke:

• 10oz Sushi grade salmon

• 1/2 english cucumber diced

• 1 small shallot sliced

• 1 ripe avocado diced

• 2-3 radishes sliced thinly

Marinade:

• 3 tablespoons soy sauce

• 1 1/2 tablespoons mirin

• 1 teaspoon toasted sesame oil

• Juice of 1/2 meyer lemon

Toppings:

• 2-3 green onions diced

• 1 teaspoon red tobiko

• 1 tablespoon toasted nori sliced

Method

1. Combine cucumber, shallot, and salmon in a bowl. In another bowl, whisk together soy sauce, mirin, sesame oil and lemon juice. Combine and refrigerate for 20 minutes or up to an hour. Slice radishes and avocado and set aside.

2. Once the fish has marinaded add the avocado and radishes and serve over rice or a small salad.

3. Top with green onion, tobiko, and toasted nori.

References and Acknowledgments

Salmon Poke Bowl

Shaved Brussel Sprouts Salad

Overview

• Yield: 8
• Prep Time: 15 mins
• Total Time: 15 mins

Ingredients

For the Dressing:

• 1/3 cup olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons apple cider vinegar

• 1 tablespoon pure maple syrup

• 2 teaspoons Dijon mustard

• 1 clove garlic minced

• Kosher salt and black pepper to taste

For the Salad:

• 1 lb Brussels sprouts ends trimmed

• 1 large Honeycrisp apple chopped (or 2 small apples)

• 1/2 cup dried cranberries

• 1/2 cup sunflower seeds

• 1/3 cup shredded or shaved Parmesan cheese

• Kosher salt and black pepper to taste

Method

1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.

2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor.

3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

References and Acknowledgments

Shaved Brussel Sprouts Salad

Slow Cooker Carnitas Burrito Bowls

Overview

• Yield: 4

Ingredients

Pork Carnitas:

• 1 pound pork loin or pork butt (option to use chicken breast instead)

• 3 tablespoons olive oil, divided

• 1 tablespoon minced garlic

• 1 tablespoons orange juice

• 1/3 cup lime juice

• 3 teaspoons ground cumin

• 2 teaspoons smoked paprika

• salt and pepper, to taste

• 4 oz. can green chiles

Street Corn Salad:

• 1 15-oz. can yellow sweet corn, drained

• 2 tablespoons lime juice

• 1/2 tablespoon apple cider vinegar

• 2 tablespoons chopped cilantro, fresh

• 1/3 cup red onion, finely chopped

• 1/3 cup cotija cheese, crumbled

• 1/2 teaspoon paprika

• salt and pepper, to taste

• Cilantro Brown Rice

Other Ingredients:

• 1 15-oz. can black beans

• 4– 8 cups romaine lettuce

• Lime wedges

Method

Pork Carnitas:

1. Place about 2 tablespoons of olive on the bottom of a large pan. Heat to medium/high heat. Sear pork on all sides for 1 minute per side.

2. Transfer seared pork into your slow cooker and add a little more olive oil and garlic. Turn heat to low and cook for 6-8 hours*.

3. Once pork is tender, remove pork and shred with 2 forks. Place shredded pork and about 1/4 cup – 1/3 cup of the juice from the slow cooker into a large bowl and add the rest of the carnitas ingredients and mix.

Street Corn Salad:

1. Place all ingredients into a medium-size bowl and mix.

2. Cilantro Brown Rice

Bowl Assembly:

1. Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add 1/4 of the meat (4 oz.), about 3/4 cup cilantro lime brown rice, 1/2 cup street corn, and 1/4 cup black beans.

2. Serve with fresh lime and more cotija!

Notes

• Slow Cooker: We recommend cooking for 6-8 hours on low for tender pork, however, if you are in a rush you can cook the pork on high for 2-4 hours.

References and Acknowledgments

Slow Cooker Carnitas Burrito Bowls

Southwestern Farro Bowl

Overview

• Yield:

• Prep Time:

• Total Time:

Ingredients

For the Sweet Potatoes:

• 2 medium sweet potatoes peeled and cut into 1/4" cubes

• olive oil

• 1/2 Tablespoon ground chipotle powder

For the Bowl:

• 3 cups cooked farro

• 1 bag frozen corn thawed

• 1 can low-sodium black beans drained and rinsed

• 1/4 small red onion diced

• 1 medium avocado pitted and sliced (or cubed if you prefer)

For the Dressing:

• 1/2 cup tahini

• 2/3 cup freshly squeezed lime juice

• 2/3 cup fresh cilantro tightly packed, stems OK

• 1/4 teaspoon sea salt

• 1 teaspoon maple syrup

• 1 teaspoon lime zest

• 1 Tablespoon olive oil

• 1 - 3 Tablespoons water to reach desired consistency

Method

For the Sweet Potatoes:

1. Preheat oven to 425.

2. Spread diced sweet potatoes in a single layer on a foil lined baking sheet.

3. Drizzle with enough olive oil to coat. Sprinkle with chipotle powder. Then, using your hands, mix it all around on the sheet until all the potatoes are evenly coated with the oil and chipotle.

4. Roast at 425 for approximately 20 minutes. This is the reason I dice the sweet potatoes so small. They roast quicker. Ovens vary so keep an eye that they don't burn.

5. While the potatoes are roasting make the dressing.

For the Dressing:

1. Place all ingredients, except the water, in a blender and blend until smooth.

2. If necessary, add water little by little to reach desired consitency.

Assemble the Bowl:

1. Add all ingredients to a large bowl and toss. You may not use all the corn and beans. Adjust to your taste.

2. Serve dressing on the side.

References and Acknowledgments

Mid-Life Croissant - Southwestern Farro Bowl

Southwestern Salad with Avocado Dressing

Overview

• Yield: 5

Ingredients

Dressing:

• 1 avocado, halved

• 1 clove garlic

• ½ teaspoon salt

• ½ teaspoon pepper

• ¼ cup olive oil

• 1 tablespoon fresh cilantro

• 1 lime, juiced

Salad:

• 1 head lettuce, chopped

• 1 cup bell pepper, chopped

• ¼ cup fresh cilantro

• 15 oz black beans, 1 can

• ½ cup red onion, chopped

• 15 oz corn, 1 can

• ¼ cup scallion

• ¾ cup tomato, chopped

Method

1. Add all dressing ingredients to a blender, blend until smooth.

2. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.

3. Top with prepared dressing; toss to coat.

References and Acknowledgments

Southwestern Salad with Avocado Dressing

Spicy Ginger Steak Grain Bowl

Ingredients

• 1 - cup, chopped, Kale, raw Shredded

• 1 - cup, Rice noodles, cooked

• 3 - oz, thin-sliced beef, cooked

• 1/4 - cup, pared, chopped, Cucumber, peeled, raw Chopped

• 1 - oz, Peppers, sweet, red, raw

• 1 - oz, Carrots, raw Shredded

• 1/4 - tsp, Ginger root, raw Minced

• 1/4 - 0.5 oz, Chili Garlic Paste

• 1/2 - oz, Onions, raw Sliced Thin

• 3/4 - 2 oz, Miso Ginger Sauce

• 1/8 - tbsp, Seeds, sesame seeds, whole, dried

Method

1. Combine the ingredients

Serve

Choose One of the Following:

Toss with the dressing and serve

Build like a cobb salad, serving dressing on the side

Build in a stack by order of ingredients, adding dressing and garnish at the end

Spicy Thai Chicken Grains Bowl

Overview

This recipe makes 1X single-serving entree salad - not a side dish

Ingredients

• 3/4 - cup, chopped, Kale, raw Shredded

• 1/4 - cup, shredded, Cabbage, savoy, raw Shredded

• 1 - cup, Rice noodles, cooked

• 3 - oz, Chicken Breast

• 1 - oz, Peppers, sweet, red, raw Diced

• 2 - oz, Thai Peanut Sauce

• 1/8 - cup chopped, Onions, young green, tops only Cut into ¼” Pieces

• 1/4 - tbsp , Cilantro, Fresh, with Stem

• 1 - oz (22 whole kernels), Nuts, almonds, dry roasted, without salt added Sliced

Method

1. Combine all the ingredients

Serve

Choose One of the Following:

Toss with the dressing and serve

Build like a cobb salad, serving dressing on the side

Build in a stack by order of ingredients, adding dressing and garnish at the end

Summer Pasta Salad

Overview

• Yield: 8+ servings
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins

Ingredients

• 2 Cups pasta shells (usually < 1 lb)

• 2 Cups carrots, chopped

• 2 Cups cucumber, quartered slices

• 1 medium onion, chopped, yellow/vidalia/sweet

Sauce:

• 1.5 Cups mayonnaise or miracle whip

• 1/3 Cup white vinegar

• 1 Cup white sugar

• 1 tsp salt

• 1/4 tsp ground pepper

Method

1. Cook pasta in boiling water to al dente. Drain and rinse to cool, then set aside.

2. While pasta cooks, cut the veggies, then whisk together the sauce ingredients in a medium bowl.

3. Gently combine the pasta, veggies, and sauce in a large serving bowl.

4. Cover salad and let it set in refrigerator before serving.

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Sweet Potato Taco Bowls

Overview

• Yield: 6
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hr

Ingredients

• 1 tablespoon chili powder

• 1/4 Teaspoon garlic powder

• 1/4 Teaspoon onion powder

• 1/4 Teaspoon dried oregano

• 1/2 teaspoon paprika

• 1 and 1/2 teaspoon ground cumin

• Seasoned salt and pepper

• 2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)

• 3 tablespoons olive oil

• 1 can (15 ounces) black beans, drained and rinsed

• 1 can (15 ounces) fire-roasted sweet corn, drained

• 1-2 large avocados

• 3-4 fresh limes, separated

Optional Toppings:

• 1/2 cup sour cream (I use fat free)

• 1 teaspoon hot sauce (like Cholula)

• 1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)

Cilantro-Lime Rice Or Quinoa:

• 1 cup quinoa or rice (+ 2 cups chicken stock, chicken broth, or water)

• 1 tablespoon butter

• 1 large lime (2 tablespoons juice and 1 teaspoon zest)

• 1/3 cup finely chopped cilantro

• Salt and pepper, to taste

Method

1. Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.

2. Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).

3. Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

4. Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.

5. Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!

6. For leftovers, store the sauce separately from the other ingredients.

Notes

• You'll likely have a bit extra of the seasoning mixture. I wanted to make sure you have more rather than less depending on how much you want to add to the sour cream. I love a lot of spice in the sour cream, but my family preferred less.

References and Acknowledgments

Sweet Potato Taco Bowls

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Thai Satay Cucumber Salad

Overview

• Yield: 2
• Prep Time: 7 mins
• Total Time: 7 mins

Ingredients

• 1 quartered and thinly sliced cucumber

• 1 sliced long hot pepper Optional

• 2 thinly sliced shallots

• 1/4 cup sugar

• 1/3 cup vinegar

• 1/3 cup water

Method

1. Place all ingredients in a serving bowl. Chill and serve.

Notes

• In Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in flavor to it here.

• You can cut back on the sugar if you like.

References and Acknowledgments

Thai Satay Cucumber Salad

Winter Kale and Quinoa Salad

Overview

• Yield: 6 servings

Ingredients

• ½ cup uncooked quinoa, rinsed

• 6 cups chopped kale

• 1 cup pomegranate seeds

• ½ cup dried cranberries

• ½ cup walnuts, chopped

For the dressing:

• ¼ cup olive oil

• 2 Tbsp apple cider vinegar

• 1½ tsp. Dijon mustard

• 1 Tbsp honey

• Salt and pepper, to taste

Method

1. To make the quinoa, add ½ cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.

2. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.

3. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.

4. Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!

References and Acknowledgments

Eat Yourself Silly - Winter Kale and Quinoa Salad

Soup & Chili

<--- Home

Asiago Roasted Garlic Cauliflower Soup

Creamy Roasted Tomato Soup

Easy Thai Coconut Soup

Easy White Bean Chicken Chili

Greek Lemon Chicken Soup

Mexican Street Corn Soup

Moroccan Butternut Squash and Goat Cheese Soup

Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Ethiopian Chicken Stew with Lentils and Sweet Potato

Tandori Chicken Soup

Thai Coconut Curry Butternut Squash Soup

Asiago Roasted Garlic Cauliflower Soup

Overview

• Yield: 4 servings
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hr

Ingredients

For the soup:

• 1 head cauliflower, cut into florets

• 1 tablespoon oil

• salt and pepper to taste

• 2-4 heads garlic

• 2 teaspoons oil

• 1 tablespoon oil

• 1 onion, diced

• 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)

• 4 cups vegetable broth or chicken broth

• 1 tablespoon white miso paste (optional)

• 1/2 cup asiago, grated

• 1 tablespoon lemon juice

For the crunchy topping:

• 1 tablespoon quinoa (raw)

• 2 tablespoons panko breadcrumbs

• 1/2 tablespoon white sesame seeds

• 1/2 tablespoon black sesame seeds

• 1/2 tablespoon chia seeds

• 1/4 cup asiago, grated

• salt and pepper to taste

• 2 teaspoons lemon zest

• 2 tablespoons parsley, chopped

Method

For the soup:

1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.

2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.

3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.

4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.

5. Add the thyme and cook until fragrant, about a minute.

6. Add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.

7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.

For the crunchy topping:

1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.

2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.

3. Mix in the lemon zest and parsley before serving as garnish on the soup.

Option:

Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.

Option:

Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.

Option:

Add 1/4 cup tahini to the soup to make it extra creamy.

References and Acknowledgments

Closet Cooking - Asiago Roasted Garlic Cauliflower Soup

Tags

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Creamy Roasted Tomato Soup

Overview

• Yield: 4
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins

Ingredients

• 6-8 heirloom tomatoes, quartered

• 1 small sweet onion, quartered

• 3 tablespoons extra virgin olive oil

• 2 tablespoons fresh thyme leaves

• kosher salt and pepper

• 1 cup canned coconut milk, nut/seed milk, or whole milk, plus more to thin as needed

• 1/3 cup basil pesto, homemade or store-bought

• parmesan, for serving (optional)

Method

1. Preheat the oven to 425 degrees F.

2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.

3. Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired.

4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.

References and Acknowledgments

Creamy Roasted Tomato Soup

Easy Thai Coconut Soup

Overview

• Yield: 2

Ingredients

• 1 tbsp vegetable oil

• 10 prawns/shrimp , peeled and deveined (Note 1)

• 2 garlic cloves , finely grated

• 2 tsp ginger , finely grated

• 1 lemongrass , peeled, finely grated (Note 2)

• 1 tbsp brown sugar

• 1 1/2 tbsp fish sauce (or soy sauce)

• 2 tsp curry powder (Note 3)

• 1 tsp coriander powder

• 2 tsp chilli garlic paste or other chilli paste , adjust to taste (Note 4)

• 400 g/14oz coconut milk (Note 5)

• 2 cups /500ml chicken broth (or vegetable)

• 2 tsp lime zest (1 lime)

• 200 g / 7 oz fresh egg noodles, prepared per packet (other noodles Note 6)

• Big handful bean sprouts

Toppings / For Serving:

• Lime wedges

• Fresh coriander/cilantro leaves

• Sliced red onion (or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)

Method

1. Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.

2. Turn heat down to medium. If pot is looking dry, add a touch of extra oil.

3. Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.

4. Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.

5. Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.

6. Add chicken broth and coconut milk. Stir and bring to simmer.

7. Simmer for 2 minutes, then add lime zest and return prawns into broth.

8. Cook for 2 minutes just to reheat and finish cooking the prawns.

Serving:

1. Place noodles in bowl. Ladle over soup.

2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).

3. Squeeze over lime juice to taste. Slurp and be happy!

Notes

• Prawns - defrost if using frozen.

• Lemongrass - peel reedy outer layers and just use the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be grated.

• Lemongrass paste can be used instead - stir in 1 tbsp once the coconut milk is added.

• Curry Powder - any is fine here. I use Madras, Clives of India and even packets generically labelled "curry powder" from supermarkets. Use HOT if you like it spicy, otherwise use MILD (curry flavour but not spicy)

• Chilli Paste - Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce. I like using Chilli Garlic Paste, samba oelak or Chinese Chilli Paste.

• Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.

• Noodles - use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of thinner fresh noodles. Or 120 - 150g/4 - 5 oz dried noodles (any type - rice, vermicelli, egg noodles, ramen)

• Asian fried shallots - an essential garnish in Asian cooking! Slices of shallots deep fried until crispy then seasoned with salt. Terrific for texture and flavour, used regularly as a garnish in Asian cooking. Found in Asian stores and in the Asian aisle of supermarkets (Coles, Woolies in Australia)

References and Acknowledgments

Easy Thai Coconut Soup

Easy White Bean Chicken Chili

Overview

• Yield: 6 - 8
• Prep Time: 10 mins
• Total Time: 40 mins

Ingredients

• 1 tbsp. extra-virgin olive oil

• 1 small yellow onion, diced

• 1 jalapeño, seeded and minced

• 2 cloves garlic, minced

• 1/2 tsp. oregano

• 1/2 tsp. ground cumin

• 2 (4.5 oz.) cans green chilies

• 3 boneless skinless chicken breasts, cut into thirds

• 5 c. low-sodium chicken broth

• Kosher salt

• Freshly ground black pepper

• 2 (15 oz.) cans white beans, drained and rinsed

• 1 1/2 c. frozen corn

• 1/2 c. sour cream

• Freshly chopped cilantro, for garnish

• 1/4 c. shredded Monterey Jack

• 1/4 c. crushed tortilla chips

Method

1. In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

References and Acknowledgments

Easy White Bean Chicken Chili

Greek Lemon Chicken Soup

Description

Overview

• Yield: 8 servings
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins

Ingredients

• 10 cups chicken broth

• 3 tablespoon olive oil

• 8 cloves garlic, minced

• 1 sweet onion

• 1 large lemon, zested

• 2 boneless skinless chicken breasts

• 1 cup Israeli couscous (pearl)

• 1/2 teaspoons crushed red pepper

• 2 ounces crumbled feta

• 1/3 cup chopped chive

• Salt and pepper

Method

1. Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

2. Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.

3. Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

4. Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

References and Acknowledgments

A Spicy Perspective

Tags

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Mexican Street Corn Soup

Overview

• Yield: 5 cups of soup

Ingredients

• 1/4 cup olive or vegetable oil

• 6 cups fresh corn kernels , from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)

• 1 cup chopped yellow onion

• 1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)*

• kosher salt and freshly ground black pepper

• 2 large garlic cloves , chopped (about 1 tablespoon)

• 4 cups chicken or vegetable broth

• 1/2 cup sour cream

• 1/2 cup grated dry/aged Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)

• 1 tablespoon fresh lime juice

• 1 teaspoon grated lime zest

• 2 tablespoons plus 2 teaspoons chopped cilantro , divided

Method

1. Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.

2. Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.

3. Use tongs to remove corn cobs from pot and discard.

4. Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.

5. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.

6. Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

Notes

• Tip: To strip corn, place cob horizontally on a cutting board and shave the kernels with a sharp knife, rotating the cob as you go. Alternatively, brace the tapered end of the cob vertically in the center of a Bundt or tube pan, shaving the kernels from top to bottom as they fall into the pan.

• Want to add a little extra heat and flavor? Try sautéing 1 finely chopped jalapeño or poblano (seeds removed) with the onion and corn.

References and Acknowledgments

Mexican Street Corn Soup

Moroccan Butternut Squash and Goat Cheese Soup

Overview

• Yield: 6

Ingredients

• 1 cloves head garlic for roasting (or you may sub 2 garlic, not roasted)

• 2 tablespoons coconut oil

• 1 red bell pepper chopped

• 4 cups butternut squash peeled + cubed

• 1 teaspoon spicy curry powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon fresh thyme chopped (or 1/4 teaspoon dried)

• 1 (14 ounce) can coconut milk

• 2 cups veggie broth

• salt and pepper to taste

• 4 ounces goat cheese softened + more for topping

• roughly chopped cilantro + pistachios for topping

• arils from one pomegranate for topping

Coconut Ginger Cream:

• 1/2 cup canned coconut milk

• 1-2 tablespoons fresh ginger

Method

1. Preheat the oven to 400 degrees F.

2. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.

3. Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.

4. While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.

5. Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.

6. To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .

References and Acknowledgments

Moroccan Butternut Squash and Goat Cheese Soup

Slow Cooker Cream Cheese Crack Chicken Chili

Overview

• Yield: 8

Ingredients

• 2 boneles sskinless chicken breasts

• 1 (11-oz) can corn, drained

• 1 (15-oz) black beans, drained and rinsed

• 1 (10-oz) diced tomatoes and green chilies, undrained

• 2 cups chicken broth

• 1 cup cooked chopped bacon

• 1 (1-oz) packet ranch seasoning & salad dressing mix

• 1 tsp cumin

• 1 Tbsp chili powder

• 1 tsp onion powder

• 1 (8-oz) package cream cheese

• 1 cup shredded cheddar cheese

Method

1. Place chicken at bottom of slow cooker.

2. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.

3. Cover with lid and cook on LOW for 6-8 hours.

4. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.

References and Acknowledgments

Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Ethiopian Chicken Stew with Lentils and Sweet Potato

Overview

• Yield: A butt ton

Ingredients

• 2 tablespoons butter

• 1 onion finely diced

• 2 tablespoons berbere spice mix *see note

• 1/2 teaspoon ground cardamom

• 2 teaspoons paprika

• 1 tablespoon minced ginger

• 3 cloves garlic minced

• 2 carrots peeled and sliced

• 2 ribs of celery sliced

• 2 cups sweet potatoes peeled and cubed

• 2 chicken breasts

• 1 cup green split lentils dried

• 1 can 540mL/19oz diced tomatoes (including juices),

• 1 cup chicken stock

After Cooking:

• juice from 1/2 a lemon

• 1 teaspoon brown sugar

• salt if needed

To Serve:

• flatbread

• greek yogurt

Method

1. Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.

2. Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.

3. Place the onion mixture in the slow cooker along with all remaining ingredients.

4. Cook on low for 6 hours.

5. Gently stir in the lemon juice, brown sugar, and salt (if needed).

6. Serve with flatbread and yogurt.

To Assemble Ahead and Freeze:

1. Follow steps 1-2 (above) and place cooled onion mixture into a gallon freezer bag with all remaining ingredients except for the stock.

2. Remove as much air as possible and freeze for up to 3 months.

3. Thaw completely, then place in a 5 quart slow cooker with the stock and cook as directed above.

Notes

• Berbere is an Ethiopian spice blend. You may be able to find it in specialty stores, however I made my own using the recipe below.

• This stew is medium-spicy. If you don't like spice, you will need to reduce the cayenne/red pepper flakes in the berbere spice blend. If you want it SPICY!! then you will want to double the cayenne/ red pepper flakes.

• This is a very hearty stew! ¾ cup is plenty for one person.

References and Acknowledgments

Slow Cooker Ethiopian Chicken Stew with Lentils and Sweet Potato

Tags

verified

Tandori Chicken Soup

Ingredients

• 2 - cup, Light Coconut Milk

• 1 - cup, Catsup

• 16 - oz, Chicken Breast, Boneless, skinless, Random Cooked

• 1 - medium (2-1/2" dia), Onions, raw Diced

• 5 - clove, Garlic, raw Minced

• 3 - stalk, medium (7-1/2" - 8" long), Celery, raw Chopped fine

• 1 - oz, Ginger root, raw grated

• 2 - tbsp, Olive Oil, Extra Virgin

• 3 - tsp, whole, Spices, cumin seed

• 1 - tbsp, Spices, onion powder

• 1 - tbsp, Spices, garlic powder

• 1 - quart, Water, tap, municipal

• 4 - 0.75 tsp , Base, Chicken, Low Sodium, Minor's

• 2 - cup, Tomato products, canned, purée, with salt added

• 1/2 - cup 8 fl oz, Water, tap, municipal

• 2 - tbsp, Cornstarch

Method

1. Mix the coconut milk and ketchup.

2. Use just enough to marinate chicken breasts. Reserve remainder.

3. Cook the chicken in a preheated 350 degrees F oven to 145F.

4. Then broil to done, 165F, to blacken slightly.

5. While chicken is cooking, sauté the onion, garlic, celery and ginger in hot oil.

6. Stir in the cumin, onion powder and garlic powder. Continue to sauté until the flavors have bloomed.

7. Add the water, chicken base and remainder of the ketchup and coconut mixture and tomato puree.

8. Bring to a boil. Add the diced, cooked chicken. Simmer 20 minutes.

9. Tighten to desired consistency with a water and cornstarch slurry.

Thai Coconut Curry Butternut Squash Soup

Overview

• Yield: 4

Ingredients

• 1 tablespoon canola oil (if cooking on stovetop)

• 2 cloves garlic, minced

• 1 small yellow onion, diced

• 1 teaspoon ginger, freshly grated

• 2 tablespoons Thai red curry paste

• 2 cups chicken or vegetable broth

• 1 medium-sized butternut squash, peeled, seeded, and cut into 1″ cubes (about 4 cups)

• 1 (15-ounce) can coconut milk, divided

• Juice of 1 lime

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon freshly ground pepper, plus more to taste

• Sriracha to taste, optional

• 1/3 cup cilantro, chopped, to garnish

• 1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish

• Naan, to serve, optional

Method

1. If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.

2. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Stir to evenly distribute. Cover and cook on low for 6-8 hours, or high for 3-4 hours.

3. Pour the soup into a blender in batches and blend until smooth, or use an immersion blender to blend in the pot or slow cooker. Before serving, remove the soup from the heat or turn off the slow cooker and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice (if using). Mix well. Season with additional salt and pepper, if desired, and add sriracha to taste for extra spice, if using. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with a spoon. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with naan bread.

References and Acknowledgments

Thai Coconut Curry Butternut Squash Soup

Hot Sandwiches

<--- Home

Blackberry Bacon Grilled Cheese

Brie Pear Grilled Cheese

Cheeseburger Quesadillas

Chicken Gyros with Tzatziki Sauce

Chicken Satay Pitas

Croque Monsieur

Hawaiian Bbq Quesadillas with Pineapple Mango Guacamole

Leftover Ham and Brie Folded Flatbreads

Peach Chicken Gorgonzola Balsamic Quesadillas with Arugula Pesto

Turkey and Cranberry Quesadillas

Blackberry Bacon Grilled Cheese

Overview

• Yield: 1 sandwich
• Prep Time: 5 min
• Total Time: 15 min

Ingredients

• 1 Tbsp. butter

• 2 pieces sourdough bread

• 4 slices Swiss cheese

• 4 pieces bacon cooked

• 1/2 jalapeno sliced (*for less spice, remove seeds)

• 3 Tbsp. blackberry jam

Method

1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.

2. Top one piece of bread with cheese, bacon, and jalapeños.

3. Top the other piece of bread with blackberry jam.

4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.

5. Grill until both sides are golden brown and cheese is melted.

References and Acknowledgments

Blackberry Bacon Grilled Cheese - Cathy Trochelman

Tags

verified

Brie Pear Grilled Cheese

Overview

• Yield:
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins

Ingredients

• Raisin Cinnamon Bread

• Brie Cheese

• A few thick slices of a pear

• Butter

Method

1. Start by warming up a frying pan to on low-medium heat

2. On one slice of bread, layer down your brie cheese, followed by thick slices of pear

3. Sandwiches the bread slices together, and generous coat each exterior side of bread with butter

4. Fry on each side until a nice golden crust forms.

References and Acknowledgments

Brie Pear Grilled Cheese

Cheeseburger Quesadillas

Overview

• Yield: 6

Ingredients

• 1 lb. ground beef

• 2 tbsp. olive oil

• 1 medium yellow onion, chopped

• 2 tbsp. Worcestershire Sauce

• ¼ c. ketchup

• ¼ c. real bacon bits, or chopped bacon

• salt and pepper to taste

• 2 tsp. onion powder

• 2 tsp. garlic powder

• 2 c. sharp cheddar cheese

• 2 large soft flour tortillas

• vegetable oil for brushing

• red crushed pepper flakes for sprinkling

Method

1. In a large skillet on medium high heat, heat the olive oil. Add the onions and allow them to cook for about 5-7 minutes until they become translucent. Add the beef and break it up with a wooden spoon or spatula. Cook the beef and onions together for about 10 minutes until the beef is thoroughly cooked.

2. Preheat your oven to 350 Degrees: Once the beef is cooked add the Worcestershire sauce, ketchup, bacon bits, salt and pepper, garlic and onion powder and stir until all is incorporated and allow to simmer on low heat for 5-7 minutes.

3. On a large baking sheet, place the tortillas on top.

4. Take half of the burger mixture and spread it evenly on one half of the tortilla shells.

5. Sprinkle about 1 cup of the cheese, and flip the other half on top of the burger mixture.

6. Brush the top with vegetable or canola oil and sprinkle with red crushed pepper flakes.

7. Bake for 10-15 minutes until the tortilla shell becomes nice and crisp and the cheese is bubbly. Let sit for about 5 minutes to let cool down and use a real sharp knife or pizza cutter and cut into triangles. You should get 4 large pieces out of both of them.

References and Acknowledgments

Cheeseburger Quesadillas

Chicken Gyros with Tzatziki Sauce

Overview

• Yield: 4 servings
• Prep Time: 10 mins
• Cook Time: 8 mins
• Marinating Time: 30 mins

Ingredients

Greek Chicken:

• Juice of 1/2 lemon

• 1/2 cup plain yogurt

• 1 1/4 teaspoons Mediterranean-spiced sea salt sea salt mixed with dried oregano

• 1 1/2 pounds chicken tenders

• 2 tablespoons extra-virgin olive oil

• 1 cup tzatziki sauce recipe below

• 4 slices flat Greek pita bread

• 4 cocktail tomatoes halved and then quartered

• 1/4 red onion thinly sliced

Tzatziki Sauce:

• ½ cucumber halved with skin and seeds removed

• ¾ cup low-fat plain Greek yogurt

• 2 cloves garlic pressed or minced

• 1 tablespoon red wine vinegar

• 1 tablespoon fresh dill minced

• Pinch of kosher salt and freshly ground black pepper

Method

1. Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

2. Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*

3. Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.

4. Warm the pita bread in a toaster oven or in the microwave for 30 seconds.

5. Spread some of the tzatziki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.

Notes

The chicken tenders could also be grilled or baked for about 20 minutes at 375 degrees F, or until cooked through.

References and Acknowledgments

Chicken Gyros with Tzatziki Sauce

Tags

easy

Chicken Satay Pitas

Overview

• Yield: 4 servings

• Total Time: 45 mins

Ingredients

• 600g of Diced Chicken Thighs

• 4 Pittas

• 2 Large Knobs of Ginger

• 4 Tbsp of Soy Sauce

• 2 Garlic Cloves

• 3 Tsp of Fish Sauce

• 400ml of Coconut Milk

• 5 Tbsp of Peanut Butter

• Olive Oil

• 1 Red Chilli

• 1 Red Cabbage

• 1 Carrot

• 1 Bunch of Cilantro

• 1 Bunch of Mint

• 1 Mango

• Salt

• 2 Tbsp of Vinegar

• Handful of Peanuts

Method

1. Start by slicing up your chicken and placing it into a mixing bowl. Finely grate a knob of ginger and add this to the bowl followed by 2 tbsp of soy sauce, 100ml of coconut milk, 3 tsp of fish sauce, 2 grated garlic cloves, 1 tbsp of peanut butter and a glug of olive oil. Mix everything together and leave to marinate for 20 minutes (or longer if you have time).

2. Into a small bowl, add the remaining peanut butter, soy sauce and coconut milk. Finely chop the rest of the ginger and your chilli. Add this to the bowl and mix together until you have a creamy satay sauce.

3. Slaw time. Grate your cabbage and carrot into a large bowl. Finely chop your cilantro and mint and add this too. Slice up your mango and whack it in. Sprinkle a pinch of salt followed by your vinegar and mix everything together thoroughly.

4. Start toasting your pittas.

5. Once your chicken is marinated, add to a lightly oiled frying pan and stir until cooked through.

6. Assembly time! Take your pitta and cut it open. Start with the chicken and dollop some satay sauce over the top. Stuff the pitta with some of that crunchy slaw. Add some more satay sauce and top with a sprinkling of peanuts. Tuck into this delightful little pitta and enjoy.

Notes

• Add an extra chilli if you like the heat.

References and Acknowledgments

Chicken Satay Pitas

Tags

Croque Monsieur

Overview

• Yield: 8 sandwiches
• Total Time: 15 mins

Ingredients

• 2 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups hot milk

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• Pinch nutmeg

• 12 ounces Gruyere, grated (5 cups)

• 1/2 cup freshly grated Parmesan

• 8 croissants

• Dijon

• 8 ounces honey ham, sliced but not paper thin

Method

1. Preheat the oven to 400 degrees F.

2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

3. Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.

4. Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

References and Acknowledgments

Croque Monsieur

Hawaiian Bbq Quesadillas with Pineapple-Mango Guacamole

Overview

• Yield:

• Prep Time: 15 mins

• Cook Time: 10 mins

• Total Time: 25 mins

Ingredients

• 1 pound boneless skinless chicken breast

• 4 whole wheat flour tortillas burrito size

• 1/2 an onion

• 1/3 whole fresh pineapple - peeled cored, and sliced

• 1/2 cup of [your favorite BBQ sauce

• 2 tablespoons pineapple juice

• 2 tablespoons lime juice

• 2 tablespoons fresh cilantro chopped

• 1/4 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup cooked white or brown rice

• 1/2 cup pickled jalapeños optional

• 8 ounces sharp cheddar cheese

Pineapple Mango Guacamole:

• 2 avocados peeled, pitted and mashed

• 1/4 whole fresh pineapple - peeled cored, and diced

• 1/2 mango - peeled seeded and diced

• 1/2 cup grape tomatoes diced

• 3 green onions chopped

• 1 tablespoon fresh cilantro chopped

• 1 lime juiced

• 1 tablespoon pineapple juice

• salt and pepper taste

Method

1. Preheat the grill to medium high heat.

2. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine.

3. Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside.

4. While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper.

5. Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.

6. One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeños and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the the Pineapple-Mango Guacamole.

References and Acknowledgments

Half Baked Harvest - Hawaiian Bbq Quesadillas with Pineapple-Mango Guacamole

Tags

mexican

Leftover Ham and Brie Folded Flatbreads

Overview

• Yield: 4 servings

Ingredients

• 200g Brie

• 4-5 Slices of Leftover Ham

• 4 Tbsp Caramelised Onion Chutney

• 4 Deli Kitchen Brioche Folded Flatbreads

• 1 Knob of Butter

Method

1. Open up your Deli Kitchen Brioche Folded Flatbreads and spread 1 tbsp of chutney over each flatbread.

2. Add 3 slices of brie to one side, top with a slice of ham and then another layer of brie. Fold the Deli Kitchen Brioche Folded Flatbread over and repeat with the other 3.

3. Heat the frying pan to a medium heat and add a knob of butter. Once melted, add your Deli Kitchen Flatbreads. Cook for 2-3 minutes on each side, until they are nice and golden and the brie is gooey and melting.

4. Remove the Deli Kitchen Flatbreads from the heat and allow to cool for 1 minute before tucking in!

References and Acknowledgments

Leftover Ham and Brie Folded Flatbreads

Peach Chicken Gorgonzola Balsamic Quesadillas with Arugula Pesto

Overview

• Yield: 1

Ingredients

• 2 (6-8 inch) tortillas

• 2 tablespoons gorgonzola dolce, crumbled

• 1/2 cup mozzarella, shredded

• 1 peach, sliced thinly

• 1/4 cup chicken, cooked and shredded

• 1 tablespoon arugula pesto (see below) or arugula (optional)

• 1 teaspoon balsamic reduction

Method

1. Heat a pan over medium heat, place a tortilla in the pan, sprinkle half of the cheese over the tortilla, followed by the peach, chicken, balsamic reduction, pesto, the remaining cheese and tortilla.

2. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Notes

• Note: To make balsamic reduction Simmer 1/2 cup balsamic vinegar and 1 tablespoon brown sugar until reduced by half.

References and Acknowledgments

Peach Chicken Gorgonzola Balsamic Quesadillas with Arugula Pesto

Turkey & Cranberry Quesadillas

Overview

• Yield: 1

Ingredients

• 2 flour tortillas

• 1/2 to 1 cup shredded Swiss cheese (or brie, if you want it sweeter)

• 1/2 cup shredded Turkey

• 1/4 c. cranberry sauce

• 1 T. butter

• chopped parsley for garnish

Method

1. Sprinkle grated Swiss cheese all over one side of a tortilla.

2. Add turkey. I pulled it apart, kind of shredding it, with my fingers.

3. Then add another layer of cheese.

4. Next spread cranberry sauce over those layers.

5. Sprinkle another layer of cheese.

6. Put the other tortilla on top of the whole thing. Melt butter in a skillet,over medium heat. As soon as the butter is melted add the quesadilla. I like to cover my skillet with a lid because it helps warm the whole quesadilla. Let fry until golden brown. Flip, cover with a lid, and let the other side get brown.It should take just a few minutes

7. Remove quesadilla to a cutting board. Allow to rest for a minute or two. Cut into wedges.

8. Sprinkle quesadillas with chopped parsley.

References and Acknowledgments

Turkey & Cranberry Quesadillas

Breakfast

<--- Home

Asparagus and Eggs

Bakery Style Lemon Poppy Seed Muffins

Blueberry Cinnamon Roll Bake

Country Apple Fritter Bread

Cream Cheese Danishes

Gingerbread Pancakes

Ham and Eggs Cups

Lemon Poppy Seed Pancakes

Muffin Tin Customizable Veggie Egg Cups

Pumpkin French Toast {Just Minutes To Prep!}

Raspberry Lemon Muffins

Sparkling Blueberry Muffins

Troyer Sticky Pecan Rolls

Zucchini and Corn Frittata

Asparagus and Eggs

Overview

• Yield: 1 serving
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins

Ingredients

• 5 to 6 stalks asparagus

• 1 teaspoon olive oil

• 1/4 teaspoon salt

• 2 large eggs

• 1/4 cup goat or blue cheese (optional)

• Pepper, for topping

Method

1. Prepare the asparagus by cutting off roughly 1 inch of the bottoms of the spears.

2. Heat a skillet over medium heat. Then add the olive oil, followed by the asparagus and salt. Shake skillet to coat asparagus and cook until tender, about 4 to 5 minutes.

3. Spread asparagus out and crack eggs over the asparagus. Sprinkle cheese over asparagus and eggs. Reduce heat to low and cover. Let cook until egg whites are firm and yolk is done to desired consistency, 8 to 12 minutes.

4. Serve with freshly cracked pepper.

Notes

• Since the asparagus continues to cook with the eggs, you could slightly undercook the vegetables before adding eggs if you prefer a crisper asparagus.

References and Acknowledgments

Naturallyella - Asparagus and Eggs

Bakery Style Lemon Poppy Seed Muffins

Overview

• Yield: 12 muffins
• Total Time: 25 mins

Ingredients

Muffins:

• 3 C all-purpose flour

• 1 C sugar

• 2 tbsp poppy seeds

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 C plain whole milk yogurt or low-fat yogurt

• 2 tbsp fresh lemon juice, optional

• 1 1/2 tbsp grated lemon zest

• 2 large eggs

• 8 tbsp unsalted butter, melted and cooled

Glaze:

• 1/4 C sugar

• 1/4 C lemon juice

• coarse sugar for sprinkling, optional

Method

1. Adjust oven rack to middle position and heat oven to 375 degrees F. Grease 12-cup muffin tin.

2. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.

3. In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.

4. Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.

5. While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.

6. Remove muffin tin to a wire rack. Brush with lemon syrup. Sprinkle with coarse sugar. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.

References and Acknowledgments

Bakery Style Lemon Poppy Seed Muffins

Blueberry Cinnamon Roll Bake

Ingredients

• 2 packages cinnamon roll, save the icing

• 4 eggs

• ½ cup milk

• 1 teaspoon vanilla

• 1 tablespoon cinnamon

• 1 ½ cups blueberry

Method

1. Pre-heat oven according to the cinnamon roll package instructions.

2. Cut cinnamon rolls into bite-size pieces and set aside.

3. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.

4. Place cut up cinnamon rolls into an 8 inch x 8 inch (20 cm x 20 cm) baking dish. Pour blueberries on top followed by the milk mixture.

5. Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.

6. Slice then garnish with icing and serve.

References and Acknowledgments

Blueberry Cinnamon Roll Bake

Tags

Country Apple Fritter Bread

Fluffy, buttery, white cake loaf loaded with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top.

Overview

• Yield: 8 servings
• Prep Time: 25 mins
• Cook Time: 55 mins

Ingredients

Brown Sugar/Cinnamon Mixture:

• 1/3 cup light brown sugar

• 1 teaspoon ground cinnamon

Bread Loaf

• 1/2 cup butter softened

• 2/3 cup granulated sugar

• 2 eggs room temp

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup milk or almond milk room temp

Chopped Apple Mixture

• 2 large apples any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.

Old-Fashioned Creme Glaze

• 1/2 cup of powdered sugar

• 1-3 tablespoons of milk or cream- depending on thickness of glaze wanted. For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf.

Method

1. Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2. Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.

3. Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.

4. In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.

5. Beat in 2 eggs, one at a time until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.

6. Add the flour mixture into creamed butter mixture and mix until blended.

7. Mix 1/2 cup milk into batter and continue mixing until smooth.

8. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with the sugar and cinnamon added in.

9. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.

10. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.

11. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

12. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.

13. To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)

14. Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.

15. If you want more glaze, make a double batch.

Notes

• Optional:Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)

• Depending on thickness of glaze wanted, you can go for thick or thin. For a more apple fritter style like the apple fritter donut, use 3 tablespoons milk for a thinner glaze that you can pour and drench over the whole loaf and then make another batch again, using 1 tablespoon milk and then drizzle on top of the first glaze.

• Substitutions:

• I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk of choice and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.

• Vegan: Use flax eggs, earth balance and almond milk.

• Baking options:

• Bake 30-40 min. for 2 loaf recipe (2 8x4 pans)

• 15-20 minutes for muffins

• 50 -60 minutes for one full loaf recipe (9x5 pan)

References and Acknowledgments

Country Apple Fritter Bread

Cream Cheese Danishes

Overview

• Yield: 24 pastries

Ingredients

• 2 cans Pillsbury Grands Crescent Rolls (big & flaky)

• 1 can pie filling (I like cherry)

• 8 oz cream cheese

• 1 tsp vanilla

• 1/3 cup sugar

• Powdered sugar

• Milk

Method

1. Place crescent roll cans in the freezer for about 30 minutes.

2. Preheat the oven to 350 degrees Fahrenheit and line baking sheets with silicon mats or parchment paper.

3. Beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.

4. Open the cans and slice each into 12 pieces, approximately 1/2″ slices. (Don’t unroll them, pretend they’re slice and bake cookies.)

5. Easy Cream Cheese DanishesPlace six slices on a cookie sheet, flattening the centers to create an indent. (I used a large spice container dipped in flour, plus my fingers for a little extra flattening in the middle.)2

6. Fill the indent half with the cream cheese mixture and half with the pie filling.

7. Bake until edges are golden brown, about 15 minutes.

8. Cool completely on a wire rack.

9. In a small bowl, mix a large spoonful of powdered sugar with a little milk until liquid but still thick. Spoon into a pastry bag or Ziploc, cut off the tip, and drizzle over the pastries.

10. Enjoy one (or three, I don’t judge) with a cup of coffee or a tall glass of milk.

Notes

• These spread a lot during baking, so don’t try to squeeze too many on a pan. Start with 6 and see if you have room for more after the first batch is baked.

References and Acknowledgments

Cream Cheese Danishes

Tag

easy

Gingerbread Pancakes

Overview

• Yield: 10-12 pancakes

• Prep Time: 15 min

• Cook Time: 10 min

Ingredients

• 1½ cups old-fashioned oats or oat flour

• 3/4 cup all purpose flour (or 1 for 1 gluten free flour)

• 2 teaspoons baking powder

• 2 teaspoons ground ginger

• 1 teaspoons cinnamon

• 1 teaspoon ground allspice

• ½ teaspoon kosher salt

• 2 eggs

• 2 tablespoons pure maple syrup, plus more for serving

• 2 tablespoons molasses

• 1 cup milk

• 2 tablespoons vegetable oil

Method

Sub-method 1 (sub-methods are optional)

1. If making homemade oat flour: place the oats in a high speed blender or food processor and blend until finely ground. If using oat flour, skip this step and just use 1 1/2 cups oat flour.

2. In a medium bowl, combine the oat flour, all purpose flour (or gluten free flour), baking powder, ginger, cinnamon, allspice, and kosher salt.

3. In another medium bowl, whisk together the eggs, then whisk in the maple syrup, molasses, milk and vegetable oil. Pour in the dry ingredients and mix until a batter forms. Allow the batter to sit for 3 minutes, which will allow it to thicken.

4. Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat.

5. Add a splash of milk to the batter so that it comes to a pour-able consistency. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned. For each subsequent batch, add a splash of milk before pouring onto the griddle until the consistency is pourable and not too thick (the oats continue to soak up moisture, so this is the most reliable method for oatmeal pancakes).

6. Serve immediately with a drizzle of pure maple syrup. The pancakes will taste lightly sweet without syrup, but adding syrup really brings out the gingerbread flavor!

Notes

Tips on cooking:

• Add a splash of milk before cooking each batch. The batter for these pancakes is thick because the oats soak up more of the liquid than an all-flour pancake would. Before you cook each batch on the griddle, add a splash of milk to get it to a pourable consistency.

• Top with a little maple syrup. Top these pancakes a bit of pure maple syrup, and they taste like gingerbread dough! Using a hint of maple really helps to bring out the flavors.

References and Acknowledgments

A Couple Cooks - Gingerbread Pancakes

Tags

Ham and Eggs Cups

Overview

• Yield: 3

Ingredients

• 6 slices of of deli-style ham

• 6 eggs

• 1/2 cup shredded cheddar cheese

• black pepper, to taste preference

Method

1. Preheat oven to 375 degrees. Spray muffin tin pan with non stick cooking spray.

2. Line bottom of of muffin tin with individual slices of ham.

3. In a skillet, scramble 6 eggs as desired. Scoop scrambled eggs evenly on top of each slice of ham.

4. Sprinkle with cheddar cheese and black pepper.

5. Bake 10-12 minutes or until cheese is melted and ham is baked.

References and Acknowledgments

Ham and Eggs Cups

Lemon Poppy Seed Pancakes

Overview

• Yield: 6 servings
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients

Dry Ingredients:

• 3/4 cup all-purpose flour

• 1/4 cup whole wheat flour

• 1/3 cup sugar

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Wet Ingredients:

• 1/3 cup low fat buttermilk

• 3/4 cup Greek yogurt or sour cream

• zest of two lemons

• 1/4 cup fresh lemon juice about 2 lemons

• 3 Tbsp butter melted

• 1 egg

• 1 1/2 tsp vanilla extract

• 1/3 cup poppy seeds

Method

1. Whisk together the dry ingredients.

2. In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.

3. Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.

4. Cook on a lightly greased griddle until lightly golden on both sides.

5. Serve hot with maple syrup.

References and Acknowledgments

Lemon Poppy Seed Pancakes

Muffin Tin Customizable Veggie Egg Cups

Overview

• Yield: 6
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins

Ingredients

• 5 eggs

• salt, to taste

• pepper, to taste

Mix and Match Fillings:

• fresh spinach, chopped

• tomato, diced

• onion, finely diced

• bell pepper, finely diced

• broccoli, cut into small florets

• cheddar cheese

Method

1. Preheat oven to 350ºF (180ºC).

2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.

3. In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.

4. Season each cup with salt and pepper.

5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.

6. Bake at 350°F (180°C) for 20 minutes, until set.

References and Acknowledgments

Muffin Tin Customizable Veggie Egg Cups

Pumpkin French Toast

Overview

• Yield: 12 pieces

Ingredients

• 4 eggs

• ⅔ c. milk (whole, low-fat or skim)

• ½ c. pumpkin puree

• 1½ tsp. vanilla extract

• 1 tsp ground cinnamon

• 1 tsp. pumpkin pie spice

• 12 slices Texas toast, french bread, challah, croissant halves

Whipped Pumpkin Butter:

• ½ c. (1 stick), salted or unsalted butter, room temperature

• ⅓ c. pumpkin puree

• 3 tbsp. maple syrup or honey

• 1 tsp. vanilla extract

• ½ tsp. cinnamon

• ½ tsp. pumpkin pie spice

Method

1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.

2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.

3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).

4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

References and Acknowledgments

Pumpkin French Toast {Just 5 Minutes To Prep!}

Raspberry Lemon Muffins

Overview

• Yield: 8 muffins

Ingredients

• 1 C fresh or frozen (thawed) raspberries

• 1 3/4 C all purpose flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1/3 C white sugar

• 1 egg, beaten

• 3/4 C milk

• 1/4 C butter, melted

• 1/4 C greek lemon yogurt

• 1/2 C all purpose flour

• 1/2 C sugar

• 1/4 C cold butter, cubed

• 1 tsp lemon zest

Method

1. Line a muffin pan with cupcake liners

2. In a large mixing bowl, combine 1 1 3/4 C flour, baking powder, 1/3 C sugar and salt.

3. In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yogurt and mix well. The mixture will be thick and lumpy.

4. In a smaller mixing bowl, combine 1/2 C all-purpose flour, 1/2 C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.

5. Put about 1/4 C of the batter in each muffin cup. Top with the raspberries and then top with the topping.

6. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh raspberries, bake for 15 minutes and increase the time, if needed.

7. Cool on a wire rack for 10-15 minutes before serving.

Notes

• Frozen berries require longer baking than fresh berries. If using fresh berries, reduce the baking time to 15 - 18 minutes or until a toothpick inserted comes out clean. or with dry crumb.

References and Acknowledgments

Raspberry Lemon Muffins

Sparkling Blueberry Muffins

Overview

• Yield: 6 muffins

Ingredients

• 3 cups (375g) all-purpose flour ( spoon & leveled)

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• 1 cup (240ml) milk*

• 1/2 cup (120ml) canola or vegetable oil (melted coconut oil)

• 1 teaspoon pure vanilla extract

• 1 and 1/2 cups (150g) fresh or frozen blueberries

Optional:

Method

1. Preheat oven to 425°F (218°C). Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disperse everything together. Set aside.

3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.

4. Pour/spoon batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425°F (218°C) for 5 minutes. Reduce oven temperature to 375°F (191°C) and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.

5. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Notes

• Milk: Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.

• Regular Size Muffins: For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425°F (218°C) and 13-14 minutes at 375°F (191°C).

• Mini Muffins: For 30 mini muffins, bake for 11-12 minutes at 375°F (191°C) the entire time.

References and Acknowledgments

Sparkling Blueberry Muffins

Pecan Rolls

Overview

• Yield: 1 pan, ~16 rolls
• Prep Time:
• Cook Time: 20-25 mins
• Total Time: Overnight

Equipment

• 9 x 13 pan

Ingredients

• 7 oz package of pecans
• Cinnamon (as desired)
• 1 stick of butter
• 3-3/4 oz package of butterscotch pudding (not instant)
• Frozen roll dough, ~16 rolls
• 1 Cup brown sugar

Method

1. Grease 9 x 13 pan.

2. Sprinkle bottom with pecans, then pudding and cinnamon.

3. Arrange dough balls on top.

4. Using microwave or stovetop, melt butter together with brown sugar, until sugar is fully dissolved. Pour over rolls.

5. Cover overnight to let rise.

6. Bake at 350 deg F for 20-25 mins.

7. Turn over on foiled jelly roll pan.

Tags

troyer

Zucchini and Corn Frittata

Overview

• Yield: 6
• Total Time: 35 mins

Ingredients

• 10 large eggs

• ¼ cup heavy cream

• 2 teaspoons kosher salt, divided

• 1 cup ricotta cheese

• 6 strips bacon, chopped

• 1 medium yellow onion, sliced

• 3 cloves garlic, minced

• ½ teaspoon red pepper flakes

• 2 cups zucchini, thinly sliced

• 1 cup corn, fresh or frozen and thawed

• ½ teaspoon black pepper

• fresh parsley, for garnish, chopped

Method

1. Preheat the oven to 400˚F (200˚C).

2. In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.

3. Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.

4. Add the onion to the pan and cook until caramelized, 8-10 minutes.

5. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.

6. Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.

7. Pour the egg mixture over the vegetables, then top with the bacon.

8. Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.

9. Garnish with parsley, then serve directly from the skillet.

References and Acknowledgments

Zucchini and Corn Frittata

Bread

<--- Home

Banana Trail Mix Bread

Bazlama Turkish Flatbread

Black Pepper Cheddar Bacon Biscuits

Buttery Beer Bread

Easy Bread

English Muffin Bread

Flour Tortillas From Scratch

Herbed Ricotta Cheesy Bread

Homemade Garlic Naan

Lemon Blueberry Zucchini Bread with Lemon Glaze

Naan

No Knead Rosemary Bread

Pizza Dough By Joe Heffernan

Pull Apart Cinnamon Sugar Pumpkin Bread

Pull Apart Garlic Rolls

Rosemary Sea Salt Sweet Potato Rolls

Soft Wrap Bread

Street Style Chinese Scallion Pancakes

Troyer Banana Bread

Unbelievably Easy Artisan Rolls

Banana Trail Mix Bread

Hearty banana bread made with coconut, oats and whole wheat flour and naturally sweetened with honey. Mix in your choice of chopped nuts and dried fruit for extra sweetness and a bit of crunch. Serve with Greek yogurt and a drizzle of honey for a substantial breakfast or snack. This bread can be difficult to slice; see notes below for how to make muffins instead.

Overview

• Yield: 10 slices / 1 loaf
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins

Ingredients

• ¾ cup whole wheat pastry flour or white whole wheat flour or regular whole wheat flour

• ½ cup oats

• 1 ½ teaspoons baking powder

• ¼ teaspoon table salt

• ½ teaspoon cinnamon

• ¾ cup unsweetened shredded coconut, divided

• ⅓ cup chopped candied ginger

• ⅓ cup chopped dried cherries or cranberries

• ½ cup pecans, toasted and chopped

• ¼ cup chopped dark chocolate (about 1 ½ ounces, you may sub chocolate chips)

• ½ cup virgin coconut oil, melted

• 1 cup mashed ripe banana

• ¼ cup honey

• 1 large egg, preferably at room temperature

• 1 teaspoon vanilla extract

• 1 tablespoon turbinado (raw) sugar

Method

1. Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins).

2. In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in ½ cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate.

3. In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining ¼ cup coconut. Top with a light sprinkle of turbinado (raw) sugar.

5. Bake for until a toothpick inserted into the center comes out clean, about 50 minutes or longer. Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; I found that my sharp paring knife worked better than a serrated bread knife.

References and Acknowledgments

Cookie and Katie - Banana Trail Mix Bread

Bazlama Turkish Flatbread

Overview

• Yield: 6 flatbreads

Ingredients

• 500 g (1 pound) flour

• 150 ml (5 fl. oz) warm milk

• 150 ml (5 fl. oz) warm water

• 1 tsp salt

• 2 tbsp dry yeast

• 3 tbsp olive oil

• chopped parsley, chili flakes

Method

1. Whisk flour with salt and yeast. Add warm water and milk and knead just until liquids absorb.

2. Add olive oil and knead until smooth dough forms (around 10 minutes).

3. Form the dough into a ball, cover with vegetable oil and set aside in warm place for 1 hour or until doubled in size.

4. When the dough is done rising, cut it into 6 and roll each piece into a ball.

5. Roll out each flatbread and place on a pan preheated on medium-high heat. Cook for 5-6 minutes (2.5-3 minutes on each side). When you flip each flatbread it should rise up to make a pocket in the middle.

6. Brush each hot flatbread with oil, then top with parsley and chili flakes.

References and Acknowledgments

Bazlama Turkish Flatbread

Tags

verified

Black Pepper Cheddar Bacon Biscuits

Overview

• Yield: 16 servings
• Prep Time: 45 mins
• Cook Time: 25 mins
• Total Time: 1 hr 10 mins

Ingredients

• 6 slices bacon, diced

• 4 cups all-purpose flour

• 1 cup shredded extra-sharp cheddar cheese

• 1/4 cup chopped fresh parsley leaves

• 4 teaspoons baking powder

• 2 teaspoons freshly ground black pepper

• 1 1/2 teaspoons kosher salt

• 1 teaspoon baking soda

• 1 teaspoon garlic powder

• 3/4 cup unsalted butter, frozen

• 1 3/4 cups buttermilk

Method

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

3. In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder.

4. Grate butter using the large holes of a box grater. Stir into the flour mixture.

5. Add buttermilk and stir using a rubber spatula until a soft dough forms.

6. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

7. Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown.

8. Serve warm.

References and Acknowledgments

Damn Delicious - Black Pepper Cheddar Bacon Biscuits

Buttery Beer Bread

Overview

• Yield: 1 loaf
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hr

Ingredients

• 3 cups all-purpose flour

• 1/4 cup sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 bottle (12 ounces) beer

• 1 stick butter, melted (It calls for unsalted, but I only use salted)

Method

1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan. Line with parchment paper for easy removal (optional).

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.

3. Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.

4. Place loaf pan on cookie sheet in case there is any butter that spills over as it bakes.

5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of more butter, or reheat in the microwave for 20 seconds.

References and Acknowledgments

Buttery Beer Bread

Easy Bread

Overview

• Yield: 10 - 12 slices
• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 2 hrs

Ingredients

• 3 cups (450g) flour , bread or plain/all purpose (Note 1)

• 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)

• 2 tsp salt , cooking / kosher salt (Note 3)

• 1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough Shaping:

• 1.5 tbsp flour , for dusting

Method

1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).

2. Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

3. Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I usually bake immediately, or refrigerate overnight then bake in the morning. Bread in photos & video is 2 hr rise, immediate bake.

4. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 minutes while the oven is preheating.

5. Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

6. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.

7. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

8. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

11. Cool on rack for 10 minutes before slicing.

Notes

• MAKE AHEAD/Storage:

• Fridge up to 3 days - Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 30 minutes to take the chill out of it, then bake per recipe.

• Cooked bread - great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.

• Freeze cooked bread for up to 3 months.

• Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

• Wholemeal/wholewheat flour - start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

• Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

• Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt)

• Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

• Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

• Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It's fine if it rises faster or slower - you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you - this recipe is forgiving!

• If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

• Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

• If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

• Oven preheating - If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

• It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

• Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

• Pot size does not matter as long as it's about 26cm/10" or larger. Pot does not shape the bread, it's to act as a steamer. Just need one large enough to give bread steaming space.

• No dutch oven method - use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it's a deep golden brown.

• Heavy roasting pan with high lid should also work - preheat per recipe. Bread is about 8-10cm/3.2-4" tall.

• Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

References and Acknowledgments

Easy Bread

English Muffin Bread

Overview

• Yield: 16 servings
• Prep Time: 15 mins
• Cook Time: 15 mins
• Rising Time: 45 mins
• Total Time: 1 hr 15 mins

Equipment

• Glass bread pans

Ingredients

• 5 1/2 cups flour, you may need less or a little more

• 2 tablespoons yeast

• 1 tablespoon honey

• 1/4 cup warm water

• 2 teaspoons kosher salt

• 1/4 teaspoon baking powder

• 2 1/4 cups warm milk

• Butter and cornmeal for greasing and dusting the pans

Method

1. Mix the yeast, honey, and water. Set aside.

2. Stir the salt, baking powder, and flour together.

3. Add the milk and one cup of the flour to the yeast mixture.

4. Blend well.

5. Add the remaining flour, or enough to give you a soft goopy dough and beat.

6. You should have a very soft, goopy dough. Yes. I said goopy.

7. Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.

8. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.

9. Preheat the oven to 425F

10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.

11. Bake for 20-25 minutes if you want a crisper, more golden crust.

12. Cool and slice.

Notes

• You can make two large loaves of English muffin bread with this recipe or you can double it and make four. I’d double it if I were you — it tends to disappear quickly and you can freeze it if you need to.

• Use coarsely ground cornmeal to dust the pans. It will give you that flavor and slight texture that the conventional English muffins have. If you don’t have any cornmeal you can just dust the pan with flour instead. Not a big deal but not as good either.

• Just use all-purpose flour in this recipe. No need for bread flour.

• The batter should be very loose and gloopy. If you add too much flour you won’t have those lovely nooks and crannies.

• Don’t cave to the temptation to slice it and eat it hot. Cool at least part way and then be sure to slice and toast it. It will be better that way.

• You can make this with whole wheat flour, half whole wheat and half white.

• Feel free to add raisins, dried cranberries, dates, etc. About 1/2 cup is right.

References and Acknowledgments

English Muffin Bread

Flour Tortillas From Scratch

Overview

• Yield: 16 tortillas
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hr 15 mins

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/3 cup vegetable oil, shortening, or lard

• 1 cup hot water

Method

Stand Mixer Instructions:

1. In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.

2. With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth.

Mix by Hand Instructions:

1. In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.

2. Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.

Either way, to proceed..

3. Whether you used a stand mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.

4. When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.

5. Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. (Try not to stack the rolled tortillas on top of one another - this makes it more difficult to transfer them to the pan. If you need additional staging area, a lightly floured sheet of parchment paper works well.)

6. Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. (If it takes much longer than a minute to see golden brown spots on the underside, increase the heat slightly. If instead the tortilla browns too much or too quickly, reduce the heat.) Flip and cook the other side for about 30 seconds.

7. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)

8. Serve immediately or allow to cool for later use. Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag; before using, wrap tortillas in slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.

References and Acknowledgments

Flour Tortillas From Scratch

Tag

easy

Herbed Ricotta Cheesy Bread

Overview

• Yield: 1 x 9" loaf
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 60 mins

Ingredients

• 4 tablespoons unsalted butter, melted until browned

• 4 ounces Parmesan cheese, coarsely grated, divided

• 2 and 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 and 1/2 tablespoons fresh rosemary, very finely chopped

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon freshly cracked black pepper

• 1 teaspoon salt

• 1 tablespoon light brown sugar

• 8 ounces mozzarella cheese, cubed

• 1 cup whole milk

• 1/2 cup whole milk ricotta cheese

• 1 large egg, at room temperature

Method

1. Place the butter in a small sauce pan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has turned an amber gold/brown and smells slightly nutty. Remove from heat and set aside until needed.

2. Preheat oven to 350 degrees (F).

3. Spray a 9 OR 10" loaf pan with non-stick baking spray. Sprinkle half of the Parmesan cheese on the bottom of the pan and set aside.

4. In a large bowl add the flour, baking powder, rosemary, cayenne pepper, black pepper, salt, and brown sugar; mix well to combine. Add in the cubed mozzarella and toss with your hands, making sure each cube gets coated in the flour mixture. Make a well in the center of the flour. Add in the milk, ricotta cheese, and egg. Use a fork to lightly whisk the wet ingredients together, then use a rubber spatula to gently fold the wet ingredients into the dry ones. Stop folding when you can still see just a little flour. It's important not to over mix here! fold in the browned butter until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle with remaining Parmesan cheese, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a plate, then flip it back (right side up) onto a cooling rack and cool for at least 30 minutes before slicing. This bread actually tastes better the longer you let it cool.

Notes

• Whole loaves may be frozen. To store, wrap tightly in saran wrap and keep at room temperature for up to 48 hours.

References and Acknowledgments

Herbed Ricotta Cheesy Bread

Homemade Garlic Naan

Overview

• Yield: 12 naan flatbreads

Ingredients

• 1/4 cup warm water

• 1 tablespoon sugar

• 1 package (2 1/4 teaspoons) active dry yeast

• 3/4 cup warm milk

• 3/4 cup plain yogurt

• 4 cups all-purpose flour

• 1 teaspoon Kosher salt

• 1 stick melted butter, for brushing

• 4 cloves minced garlic

• Fresh cilantro, to top

Method

1. In a glass measuring cup, combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the center.

2. Whisk in the warm milk and plain yogurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.

3. Turn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 12 equal-sized pieces. Roll each piece into a ball.

4. Heat a large, heavy bottomed skillet over medium heat. Roll each dough ball out until it is about 1/4 inch thick and approximately 6 inches wide. Brush the dough lightly with butter and place one at a time onto the hot skillet. Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.

5. Add the minced garlic to the remaining melted butter. Loosely cover and microwave for 15 seconds. Brush the warm naan with the garlic butter (scooping out some of the garlic to sit on top) and sprinkle generously with cilantro. Serve warm.

References and Acknowledgments

Homemade Garlic Naan

Tags

verified

Lemon Blueberry Zucchini Bread with Lemon Glaze

Ingredients

• 2 cups unbleached all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 2 eggs

• 1/2 cup vegetable oil

• 2/3 cup sugar

• 1/2 cup buttermilk

• Juice of 1 lemon or 2 tbsp lemon juice

• Zest of 1 lemon

• 1 cup grated zucchini

• 1/2 to 1 cup of blueberries

Lemon Glaze:

• 1 cup powdered sugar

• Juice of 1 lemon or 2 tbsp lemon juice

Method

1. Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.

2. In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.

3. Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.

4. In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set. Serve.

References and Acknowledgments

Lemon Blueberry Zucchini Bread with Lemon Glaze

Naan

Overview

• Yield: 6

Ingredients

• 2 cups all-purpose flour (organic maida or 1 cup wheat flour + 1 cup all-purpose flour)

• ½ cup plain yogurt (curd)

• 6 to 8 tablespoons luke warm milk (¼ cup + 2 tbsps) (may need more)

• 2 tablespoons oil or melted butter

• 2 teaspoons sugar

• ½ to ¾ teaspoon salt (adjust to taste)

• 1 to 1½ teaspoon grated garlic (optional)

For Leavening (Or Use ¾ Tsp Instant Yeast):

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

For Toppings:

• 5 to 6 garlic cloves sliced or chopped

• 3 tablespoons melted butter

• ¼ cup coriander leaves chopped finely

• 1 tsp kalonji seeds (optional)

Method

Making Dough:

1. To a mixing bowl add flour, baking powder, baking soda, salt, sugar and grated garlic . (If using instant yeast in place of baking powder and baking soda add it now. To use dry active yeast, refer notes.)

2. Pour yogurt, oil and 4 tbsps luke warm milk. Begin to mix to form a smooth dough adding more warm milk as needed. You may need up to half cup milk.

3. Knead well until the dough turns soft, elastic & pliable. When you press down the dough with your finger, it should dent easily.

4. Optionally you can cover and rest the dough for 1 to 2 hours in a warm place. You can also make them instantly like I made here. (For yeast dough, rest in a warm place for 2 hours or until the dough rises & doubles, Then punch the dough one to 2 times to deflate slightly).

5. Grease your fingers and divide the dough to 6 to 8 parts depending on the size you prefer.

6. Make smooth balls and keep them covered until you finish rolling the naans.

How To Make Naan:

1. Sprinkle little flour on the rolling area and place a dough ball.

2. Roll the ball to 8 to 9 inches long and 5 to 6 inches wide depending on the size of the dough ball.

3. Sprinkle kalonji seeds, sliced garlic and coriander leaves. Press down or roll them gently.

4. When you are done with 5 to 6 naans, begin to heat a griddle or pan.

5. Ensure the pan is hot enough, then transfer the naan to it. Within a minute or so bubbles will be visible on top.

6. With the help of a tong, flip it and cook either on the pan or directly over the gas fire or stove. Or place a wired rack on the stove and toast it. (check video or step by step photos).

7. When you see brown spots on the naan, remove them to a plate and brush with some butter. Ensure it is cooked through on both the sides well.

8. Smear some butter on top and serve naan right away with paneer butter masala, dal makhani, butter chicken or any other curry.

References and Acknowledgments

Naan

No Knead Rosemary Bread

Overview

• Yield: 8
• Prep Time: 24 hr 15 mins
• Cook Time: 40 mins
• Total Time: 24 hrs 55 mins

Ingredients

• 3 cups all-purpose flour

• 3 large garlic cloves, minced

• 1 tablespoon finely chopped fresh rosemary, or more, to taste

• 1 1/4 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• 1/2 teaspoon active rapid rise yeast

• 1 1/2 cups water, at room temperature

• 2 tablespoons cornmeal

Method

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.

4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

5. Working on a lightly floured surface, gently shape dough into a round.

6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

8. Serve warm.

References and Acknowledgments

No Knead Rosemary Bread

Pizza Dough by Joe Heffernan

Overview

• Yield: dough for 3 pies
• Prep Time: 2 hr
• Total Time: 24 hr

Equipment

• Digital instant-read thermometer

• Wooden spoon

• Stand mixer

• Digital scale

Ingredients

• 415g Bread flour

• 9g Salt

• 270g Water

• 1.5g Cake yeast, or 1g dry yeast

• Olive oil, for greasing, as needed

Method

Combine flour and salt

In a medium-sized bowl, mix bread flour and salt thoroughly.

Combine water and yeast

• Using a thermometer, adjust sink tap until it reaches a temperature of 65 °F / 18 °C. Add water to a new bowl.

• Add cake yeast and gently stir to combine.

Add Yest to Flour Mixture

• Make a well in the center of the flour.

• Pour in the water and yeast.

Mix Roughly

• Using a wooden spoon, mix ingredients together until you have a shaggy, rugged mass of dough.

Mix in stand mixer

• In a stand mixer equipped with the dough hook, mix dough on medium speed for about seven and a half minutes, or until the dough has formed a uniform mass and pulls cleanly away from the sides of the bowl.

Shape dough

• Dust your work surface with flour.

• Turn dough onto the work surface and shape into a ball.

Ferment

• Ferment dough for 5 - 8 hours in a covered container.

• NOTE: Make sure that the temperature of the room is conducive to fermentation. It should be around 65 °F / 18 °C in there.

Portion and Shape

• Using a scale, divide the dough into 230 g portions. Shape each portion into a ball.

• Pour a dollop of olive oil into the palm of your hand, and lightly roll each ball on the countertop to cover with oil. This helps the dough retain moisture as it rests in the next step.

Rest

• Transfer dough to the fridge and chill, uncovered, for 10–30 minutes.

• Cover with an airtight lid and let rest overnight in the fridge.

Proof

• Proof in warm room until dough is relaxed and ready to stretch, about 20 minutes.

Stretch into a pie shape

• Each pie should be about 36 - 40 cm (14 - 15 in) across.

Notes

References and Acknowledgments

Notes

• You can keep dough in the fridge for up to three days. Freeze for longer.

Chef Steps

Tags

Pull-Apart Cinnamon Sugar Pumpkin Bread

Overview

• Yield: 1 bread unit

Ingredients

Bread:

• 2 Tbsp unsalted butter

• 1/2 cup milk

• 2 1/4 teaspoons (1 envelope) active dry yeast

• 3/4 cup pumpkin puree

• 1/4 cup white sugar

• 1 tsp salt

• 2 1/2 cups bread flour

• 1 cup granulated sugar

• 2 tsp ground cinnamon

• 1/2 tsp fresh ground nutmeg

• 2 Tbsp unsalted butter

Buttered Rum Glaze:

• 2 Tbsp unsalted butter

• 1/8 cup brown sugar

• 1 1/2 Tbsp milk

• 3/4 cup powdered sugar

• 1 Tbsp rum *

• *The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.

Method

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid butty). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

2. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

3. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

4. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

5. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

6. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Notes

• ** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

• *** Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk.

References and Acknowledgments

Pull-Apart Cinnamon Sugar Pumpkin Bread

Pull-Apart Garlic Rolls

Overview

• Yield: 10 biscuits
• Cook Time: 15 mins

Ingredients

• 1 refrigerated biscuit, tube

• 3 tablespoons butter, melted

• ½ teaspoon garlic powder

• 2 tablespoons fresh parsley, minced

• 1 cup shredded mozzarella cheese

Method

1. Preheat oven to 375°F (190°C).

2. Cut biscuits into fourths, and place in a large mixing bowl.

3. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces.

4. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!

References and Acknowledgments

Pull-Apart Garlic Rolls

Rosemary Sea Salt Sweet Potato Rolls

Overview

• Yield: 16-20 rolls
• Prep Time: 3.5 hrs
• Cook Time: 25 mins
• Total Time: 4 hrs

Ingredients

For Rolls:

• 1/2 cup Water, Between 102-110 Degrees

• 1/4 cup Milk, Between 102-110 Degrees

• 2 1/4 tsp (1 packet) Yeast

• 1 tsp plus 1/3 cup Sugar, divided

• 2 Eggs

• 1 1/2 tsp Salt

• 6 Tbsp Butter, melted and cooled

• 2 1/2 tsp Fresh Rosemary, minced

• 1 cup Mashed Sweet Potato

• 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping:

• 1/4 cup Butter, room temperature

• 2 Tbsp Honey

• Sea Salt

• Additional minced Rosemary

Method

1. In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.

2. With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.

3. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.

4. Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.

5. Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.

6. In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Allow to cool slightly. Or serve warm.

References and Acknowledgments

Rosemary Sea Salt Sweet Potato Rolls

Soft Wrap Bread

Overview

• Yield: 8 wraps

Ingredients

• 3 to 3 1/4 cups (361g to 390g) King Arthur Unbleached All-Purpose Flour

• 1 1/4 cups (283g) boiling water

• 1/4 cup (43g) potato flour or 1/2 cup (43g) dried potato flakes

• 1 1/4 teaspoons salt

• 2 tablespoons (25g) vegetable oil

• 1 teaspoon instant yeast

Method

1. Place 2 cups (240g) of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

2. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup (120g) of the remaining flour with the salt, oil and yeast.

3. Add this to the cooled flour/water mixture, stir, then knead for several minutes — by hand, mixer or bread machine — to form a soft dough. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. Let the dough rise, covered, for 1 hour.

4. Divide the dough into 8 pieces (each about the size of a large plum, around 3 ounces), cover, and let rest for 15 to 30 minutes.

5. Roll each piece into a 7" to 8" circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

6. Transfer the cooked breads to a wire rack, stacking them to keep them soft.

7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.

Notes

• This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.

References and Acknowledgments

Soft Wrap Bread

Street-Style Chinese Scallion Pancakes

Overview

• Yield: 8 pancakes
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 1 hr

Ingredients

• 2 cups all-purpose flour - 240 grams

• 1/2 tsp salt

• 2/3 cup hot water + more as needed - about 150 ml

• 2 stalks green onion (the green parts only) - finely chopped

• Cooking oil - for frying the pancakes

Oil Flour Paste:

• 2 Tbsp bacon fat/chicken fat - melted (or use coconut oil or butter)

• 2 Tbsp all purpose flour - 16 grams

• 1/4 tsp salt

Dipping Sauce:

• 2 Tbsp soy sauce

• 2 Tbsp rice vinegar - or use cider vinegar or regular vinegar

• 1 Tbsp sesame oil

• 1/2 Tbsp red chili paste - optional

• 2 Tbsp sugar

Method

Preparing the Dipping Sauce:

1. Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside

Making the Dough:

1. Mix the oil-flour paste ingredients together and set aside

2. Sift the all-purpose flour. Add salt. In a large mixing bowl, add hot water, start with 1/3 cups and continue to gradually add and stir until a dough ball comes together. Add a bit more water, teaspoon by teaspoon if it's too dry. Continue until the dough ball comes together and no longer sticky. Cover and let rest for at least 30 minutes or up to 2 hours if you have the time

Each Dough Is Rolled Into Pinwheels:

1. Divide the big dough into 8 equal pieces. Use a silicone pastry mat if you have one to roll the dough out or you can always smeal a bit of oil on your working surface to prevent sticking. I highly recommend it as you don't have to dust with more flour (which makes the pancakes tough). Working with one dough at a time and keep the rest cover so they won't dry out. Flatten each dough with a roller to form a circle or oval as thin as you can. If at any time you feel that the dough is not easy to roll out, rest it for 10-15 minutes and the gluten will relax and you can roll it out again

2. Brush the surface with a thin layer of the oil flour paste. Sprinkle about 1/8 of chopped scallion leaving about 1/2 inch off the edge

3. Roll the dough starting from the side near you to the other side and you end up with a log. Roll it again from the side so it forms a pinwheel. Roll the dough up starting from the side near you to the other side and you have a long log now

4. Roll it again from the side. Now you have a pinwheel. Repeat with the rest of the dough and keep the pinwheels covered with a plastic wrap. They also have a chance to "rest" when you work on the others, this helps to roll them thin later

Flatten the Dough Into Pancakes:

1. Take the first pinwheels you shaped earlier. Flatten with your palm and then use a rolling pin to gently roll it into 6-inch circle and about 1/8" thick

2. Then place each pancake in between parchment paper to prevent sticking while working to flatten the rest. Repeat with the rest of the pinwheels

Cooking:

1. Preheat a non-stick skillet on high heat. Add about 2 Tbsp oil and then lower the heat to medium. Place the pancake on the pan and cook for about 1-2 minutes each side. The pancakes should have golden brown color. Do not overcook the pancake

2. Remove to a cutting board and use your two clean hands to "fluff" the pancakes on the edge several times, like you are clapping on the pancakes. You can also "scrunch" the pancakes with your clean hands. This action will help to "separate" the flaky layers, making it, even more, flakier and tearable. Continue to cook the rest of the pancakes and add oil as needed. Without a bit of oil, the pancakes will have dark spots like when you cook a piece of naan bread, and we don't want that with this type of pancakes

3. Serve immediately with dipping sauce on the side. They tend to soften and won't taste as good once they cooled down. You can reheat as instructed below

References and Acknowledgments

Street-Style Chinese Scallion Pancakes

Troyer Banana Bread

Overview

• Yield: 1 bread loaf
• Prep Time: 15 mins
• Cook Time: 1 hr
• Total Time: 1 hr 15 mins

Ingredients

• 1/2 Cup shortening
• 1 Cup sugar
• 2 eggs, beaten
• 2 Cups Flour
• 1 Tbsp milk
• 1 tsp baking soda
• 1 pinch of salt
• 3 ripe bananas, mashed (more ripe == better)

Method

1. Preheat oven to 350 deg F.

2. Grease pan.

3. Cream shortening and sugar, add beaten eggs.

4. Mix in the milk.

5. Mix in the baking soda.

6. Mix in the salt.

7. Mix in the flour.

8. Mix in the bananas.

9. Bake at 350 deg F for 1 hr.

Tags

verified

Unbelievably Easy Artisan Rolls

Overview

• Yield: 16 dinner rolls

Ingredients

• 4 cups bread flour plus extra for shaping

• 2 teaspoons kosher salt

• 1 teaspoon active dry yeast (traditional)

• 2 cups room temperature tap water

Method

1. In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

2. The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it's surface will be covered with bubbles.

3. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.

4. Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.

5. Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.

6. Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.

7. If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350˚F.

References and Acknowledgments

Unbelievably Easy Artisan Rolls

Pasta

<--- Home

Baked Penne

Brown Butter Brussels Sprout and Bacon Ravioli

Butternut Squash and Goat Cheese Ravioli with Browned Butter Oregano Bread Crumbs

Butternut Squash Rigatoni

Cheddar Pierogies with Carmelized Onions & Bacon

Creamy Sausage and Roasted Red Pepper Pasta

Creamy Tortellini with Peas Asparagus and Bacon

Fresh Homemade Pasta

Gouda Bacon Macaroni and Cheese

Greek Meatballs & Lemon Butter Orzo

Green Mac N Cheese

Nyt Spaghetti Carbonara

Pasta with Sun Dried Tomato Cream Sauce

Poblano Ale Bacon Gouda Mac Cheese

Simple Lemony Feta and Mascarpone Pasta with Grilled Asparagus

Skinny Shrimp Alfredo Pasta Bake

Slow Cooked Shredded Beef Ragu Pasta

Ultimate Lasagne

Baked Penne

Equipment

• 9 x 13 pan

Ingredients

• 1 Pound Penne pasta

• 2 Jars Pasta Sauce, we used Prego Traditional

• 16 Ounces Sour Cream

• 1 Pound Hamburger

• 1 Onion

• 1 clove garlic

• 2 Cups Mozzarella Cheese, Shredded

• 1 Package sliced Mozzarella Cheese (the sliced cheese makes the sour cream easier to spread and makes it oh so ooey gooey)

• Grated Parmesan Cheese on top

Method

1. Preheat oven to 350

2. Add salt to a large pot of water and cook pasta according to directions or al dente.

3. Dice the onion

4. Mince the garlic

5. Add them both to 1 Pound of Hamburger

6. Cook up the hamburger mixture, draining the fat if needed.

7. Add the pasta sauce.

8. When noodles are done. Strain them, set them aside

9. Butter the pan

10. Put in the first layer of pasta, about 1/2 or a little bit more than 1/2.

11. Next goes the sliced mozzarella cheese.

12. Add 1/2 of the sour cream.

13. Sprinkle 1 Cup of the shredded Mozzarella cheese on the top.

14. Spoon 1/2 of the pasta sauce over the top and repeat.

15. Sprinkle the top with parmesan cheese.

16. Pop it in the oven. 350 for 30 minutes or until everything is cooked and all the cheese is melted.

References and Acknowledgments

Baked Penne

Brown Butter Brussels Sprout and Bacon Ravioli

Overview

• Yield: 6 servings

• Prep Time: 10 mins

• Cook Time: 15 mins

• Total Time: 25 mins

Ingredients

• 1 pound cheese ravioli homemade or store bought

• 4 thick cut slices bacon, chopped

• 2 tablespoons extra virgin olive oil

• 3/4 pound Brussels sprouts, thinly sliced

• kosher salt and black pepper

• 1 medium shallot, thinly sliced

• 4 tablespoons salted butter

• 1/2 cup toasted hazelnuts or pecans, roughly chopped

• 2 tablespoons apple cider vinegar

• 1 tablespoon fresh thyme leaves

• zest of 1 lemon

• 1 pinch crushed red pepper flakes

• 1/2 cup grated manchego or parmesan cheese

Method

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.

2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat. Add the olive oil. When the oil shimmers, add the Brussels sprouts and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Add the shallots, cooking another 2-3 minutes, until caramelized. Remove the Brussels sprouts from the skillet to a plate. It's OK if some of the shallots are left behind in the skillet.

3. To the same skillet, melt together the butter and nuts over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the apple cider, thyme, and lemon zest. Season with salt, pepper, and crushed red pepper flakes. Drop the ravioli into the sauce, gently tossing to combine.

4. Divide the ravioli between plates and top with the crispy Brussels sprouts, bacon, and cheese.

Notes

• To Make Vegetarian: simply omit the bacon and start the cooking process with the olive oil and brussels sprouts.

References and Acknowledgments

Brown Butter Brussels Sprout and Bacon Ravioli

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Butternut Squash and Goat Cheese Ravioli With Browned Butter Oregano Bread Crumbs

Overview

• Yield: 6 servings
• Prep Time: 30 mins
• Cook Time: 1 hr
• Total Time: 1 hr 30 mins

Ingredients

Butternut Squash Ravioli:

• 1 medium butternut squash peeled, seeded + cubed (about 4 cups)

• 1 tablespoon olive

• salt + pepper to taste

• 5 ounces drunken goat cheese or fresh goat cheese crumbled*

• 2 ounces gorgonzola cheese crumbled*

• 1/2 cup freshly grated parmesan

• 1 egg

• 1/4 teaspoon nutmeg

• 1 pound fresh pasta dough

• 12-16 fresh figs sliced

Browned Butter Oregano Bread Crumbs:

• 3 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor

• 2 tablespoons olive oil

• 1 tablespoon fresh chopped oregano

• salt + pepper toast

• 6 tablespoons unsalted butter

• 1/2 cup fresh oregano

• 2 ounces prosciutto finely diced

Method

1. Preheat oven to 400 degrees F.

2. Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for 15 minutes or so.

3. Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.

4. Roll your pasta dough into lasagna sheets. I like to roll my pasta to the 5th setting, but all pasta machines vary. Heavily flour your ravioli mold or counter. Seriously, do not be afraid of the flour. Flour is your friend and without it your ravioli will stick to the mold (or your counter)!

5. Lay one sheet of pasta on the mold, making sure the entire mold is covered. Now, if you have one, grab an egg and fit it into each well. This helps form a space for the filling to go. Remove the egg, now take a tablespoon of the butternut squash filling and place it into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be fully separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired, or continue on with the recipe.

Browned Butter Oregano Bread Crumbs:

1. Heat a large skillet over medium heat and add the olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.

2. Bring a large pot of salted water to a boil.

3. Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat.

4. Boil the ravioli for 1-2 minutes or until they float. Carefully remove the ravioli from the water and gently stir the ravioli into the butter sauce. Divide the ravioli among plates and top with the breadcrumbs and figs. Serve immediately with goat cheese.

References and Acknowledgments

Butternut Squash and Goat Cheese Ravioli With Browned Butter Oregano Bread Crumbs

Butternut Squash Rigatoni

Overview

• Yield: 4 servings

• Total Time: 1 hour

Ingredients

• 400g Rigatoni

• 1 Butternut Squash

• 100g Parmesan

• 4 Shallots

• 3 Cloves of Garlic

• Handful of Parsley

• 90ml Milk

• Salt & Pepper

• Olive Oil

Method

1. Preheat your oven 210°C.

2. Peel and dice your butternut. Take one half and place on a baking tray with a drizzle of olive oil, a pinch of salt and a grinding of pepper. Mix everything together and place into the oven for 40 minutes.

3. Boil some water in a saucepan and place a colander inside the saucepan and add your remaining squash to the colander. Cover and steam for 10 minutes.

4. Get your pasta on. Cook according to pack instructions.

5. Dice your shallots and garlic and add to an oiled frying pan. Stir until the shallots begin to go translucent.

6. Blending time. Add your steamed squash to a blender, followed by your shallot mix, milk, salt and pepper. Blend until smooth.

7. Add the blended squash to a frying pan followed by your parmesan (save a handful for garnish at the end). Mix together. Stir in your cooked pasta, making sure the blended butternut coats the rigatoni.

8. Serve with your roasted butternut squash and remaining parmesan. Chop up your parsley and sprinkle over the top along with a drizzle of olive oil. Tuck into this delicious dish.

Notes

• Make sure the blended butternut is nice and smooth.

References and Acknowledgments

Butternut Squash Rigatoni

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Cheddar Pierogies with Carmelized Onions & Bacon

Overview

• Yield: 8 servings, about 40 pierogies

• Prep Time: 1 hour

• Cook Time: 30 mins

• Total Time: 1 hour 30 mins

Ingredients

Dough

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 2 tablespoons salted butter, melted

• 1 cup plain full fat greek yogurt, plus more for serving

• 1 large egg

Filling

• 4 Russet potatoes, peeled and quartered (about 3 pounds)

• 2 tablespoons salted butter, at room temperature

• 2 cups shredded sharp cheddar cheese. plus more for topping

• 2 ounces cream cheese

• kosher salt and black pepper

Onion Butter Sauce

• 4 thick cut slices bacon, chopped

• 4 tablespoons salted butter

• 2 yellow onions, thinly sliced

• 3 tablespoons apple cider vinegar

• 1 tablespoon fresh thyme leaves

Method

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper.

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.

5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.

6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.

7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!

References and Acknowledgments

Cheddar Pierogies with Carmelized Onions & Bacon

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Cream Sausage and Roasted Red Pepper Pasta

Overview

• Yield: 6-8 servings
• Prep Time: 40 mins
• Cook Time: 10 mins
• Total Time: 50 mins

Ingredients

• 8 oz pasta (shells or elbows)

• 2 Tbsp olive oil

• 1 Tbsp salted butter

• 1 small onion ~1/2 cup, minced

• 2 garlic cloves, minced

• 1/2 cup roasted red bell pepper, diced

• 1 lb ground Italian sausage

• 1/2 cup heavy cream

• 1/2 cup milk

• 1/2 cup parmesan cheese, grated (Kraft is good)

• 1 cup mozzarella cheese, shredded

• Salt

• Pepper

• Basil, dried flakes

Method

Roast the red peppers:

1. Preheat oven to 450 deg F

2. Halve peppers. Remove stem, seeds, and membranes.

3. Arrange peppers on a foil-lined baking sheet, skin side up

4. Roast in oven for 15 mins, then broil on high for 3-5 mins, or until skins begin to blacken

5. Remove from oven, let sit until cool enough to peel. Discard skins.

6. Dice and set aside.

Pasta:

1. Cook pasta in salted, boiling water, follow package instructions. Drain and set aside.

2. Brown the sausage in medium-sized pan.

3. Add olive oil, butter, onion, and garlic to a large pot. Saute until onions soften.

4. Add roasted bell pepper, and stir for ~1 min.

5. Add sausage, cream, and milk. Stir for ~1 min.

6. Add cooked pasta, parmesan, mozzarella. Stir until combined and melted.

7. Stir in salt, pepper, and basil to taste.

8. Serve topped with extra parmesan.

Notes

• Original recipes uses 1/2 cup crumbled bacon instead of sausage.

• Substitute or add jalapenos for the bell peppers.

Adapted from

Fly Peach Pie

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Creamy Tortellini with Peas Asparagus and Bacon

Overview

• Yield: Serves 2
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins

Ingredients

• 9 oz three cheese tortellini

• ½ small yellow onion, thinly sliced

• ¾ cup peas (you can use frozen peas)

• 1 cup chopped asparagus

• 2 lg garlic cloves

• 1 cup heavy whipping cream

• ½ cup shaved Parmesan cheese

• Salt

• Fresh cracked black pepper

• 5-6 crispy slices of bacon

• Oil for cooking

Method

1. Cook tortellini according to the package instructions, drain and set aside.

2. Preheat a cooking pan over medium heat and add a couple of tablespoons of oil.

3. Add onions and saute until transparent.

4. Add peas and asparagus. Saute until asparagus starts to soften. Press in garlic and season with some salt and pepper. Mix well and cook veggies for about 5 more minutes.

5. Pour in heavy cream while stirring. Add shaved Parmesan cheese and stir until cheese is melted. Taste and add more salt and pepper if needed.

6. Stir in tortellini until completely mixed in and cook for a couple of minutes.

7. Chop crispy cooked bacon and stir it in right before taking the pan off heat.

References and Acknowledgments

Creamy Tortellini with Peas Asparagus and Bacon

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Fresh Homemade Pasta

Four different pasta recipes with a shared process. They all use the same master technique and base ingredients, but incorporate a variety of colors and flavors.

Overview

• Yield: 1 lb
• Prep Time: 30 mins
• Cook Time: 2 mins
• Additional Time: 30 mins
• Total Time: 1 hr

Ingredients

Egg Pasta

• 2 cups all-purpose flour, plus more for rolling and dusting

• 3 large eggs

• 2 tablespoons olive oil

Herb Pasta

• 2 cups all-purpose flour, plus more for rolling and dusting

• 3 large eggs

• 2 tablespoons minced fresh herbs (try basil or parsley)

• 2 tablespoons olive oil

Vegetable Pasta

• 2 cups all-purpose flour, plus more for rolling and dusting

• 2 large eggs

• 1/4 cup vegetable juice (try beet, spinach, or carrot juice, or even tomato paste)

• 1 1/2 tablespoons olive oil

Squid Ink Pasta

• 2 cups all-purpose flour, plus more for rolling and dusting

• 3 large eggs

• 1 1/2 tablespoons olive oil

• 8 grams (or 2 x 4g packets) squid ink

Method

1. Mound the flour onto your work surface and make a large well in the center. (Tip: I use my measuring cup to carve out a deep, perfect well about 5 inches in diameter.)

2. Crack each egg into the well, followed by the remaining ingredients in your chosen pasta recipe.

3. Using a fork, beat the eggs and oil (plus any herbs, vegetable juice, or squid ink, if using) until well combined.

4. Little by little, add the flour to the egg mixture and beat until all of it is incorporated. Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.

5. With your hands, start kneading the dough. It will feel soft and jiggly at this stage, but keep kneading for about 10 minutes until the dough firms up. I like to push the dough down and out with the heels of my hands, then fold it back over onto itself, rotate a quarter-turn, and push down again.

6. When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes.

7. Cut the dough into quarters. Keep the rest of the dough covered with a towel while you work on each piece.

8. On a floured surface, roll out the dough as thin as you can get it — you should be able to see your hands through the pasta sheet when you pick it up. Dust liberally with more flour to prevent sticking.

9. Fold the pasta sheet a few times over itself (as if you were folding a letter) and cut it to your desired width. (See Notes below.)

10. Shake the noodles out, toss with a little flour, then let them rest in loose mounds on a towel while you roll out the remaining dough.

11. When you’ve finished cutting all the noodles, simply drop them into a boiling pot of salted water. Fresh pasta cooks in 2 to 5 minutes, depending on thickness.

Notes

General pasta widths:

• Spaghetti: 1/16 inch
• Linguine: 1/8 inch
• Tagliatelle: 3/16 inch
• Fettucine: 1/4 inch
• Pappardelle: 1 inch

Freezing tips

• If you’ll be storing the pasta to use later, lay the noodles out in long strands to rest and dry out a little. Pick up a single-serving portion of noodles and twirl into a nest.

• Repeat with the remaining noodles, then place the nests on a cookie sheet and freeze for about 1 hour.

• This keeps the pasta from clumping together in storage; once they’ve firmed up, transfer to a freezer-proof bag or container and freeze again.

• Frozen pasta can go straight into boiling water and takes a little longer to cook, but otherwise comes out exactly like fresh pasta.

References and Acknowledgments

Fresh Homemade Pasta

Gouda Bacon Macaroni and Cheese

Overview

• Yield: 12 servings
• Prep Time:
• Cook Time:
• Total Time:

Ingredients

• 16oz elbow macaroni, cooked and drained

• 4 Tbsp butter

• 2 1/4 cup skim milk

• 1/2 cup flour

• 1 1/4 cup heavy cream

• 2 tsp kosher salt

• 1 tsp ground black pepper

• 1/2 tsp dry mustard

• 2 tsp worcestershire

• 1lb smoked gouda cheese, shredded

• 1/2 lb sharp cheddar cheese, shredded

• 5 slices bread (about 2cups crumbs)

• 3 Tbsp butter, melted

• 1/2 cup bacon, cooked and crumbled

Method

1. Prepare macaroni according to package directions. Set aside.

2. In large pot, melt butter over medium high heat. Add skim milk and bring to near boiling. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.

3. In food processor, shred Gouda and Cheddar cheese. Add to pot, stir until thoroughly combined.

4. Add cooked macaroni to cheese mixture. Pour into a 13x9 dish.

5. In same food processor bowl (no need to wash it after shredding the cheese), process 5 slices of bread to a fine crumb. Add melted butter. Sprinkle over macaroni. Top with crumbled bacon.

6. Bake uncovered in a 375 degree oven for 25-30 minutes.

References and Acknowledgments

Gouda Bacon Macaroni and Cheese

Greek Meatballs & Lemon Butter Orzo

Pan-seared Greek seasoned chicken meatballs, cooked together with lemon butter orzo pasta, for a complete dinner made in just one skillet.

Overview

• Yield: 6 servings
• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 mins

Ingredients

• 1 pound ground chicken

• 1 small shallot, finely chopped

• 2 cloves garlic, minced or grated

• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)

• 1 teaspoon smoked paprika

• Kosher salt and black pepper

• 1 pinch crushed red pepper flakes

• 2 tablespoons extra-virgin olive oil

• 1 lemon, sliced, plus 3-4 tbs lemon juice

• 2 tablespoons salted butter

• 1 cup dry orzo pasta

• 1/2 cup pitted green olives

• 2 tablespoons chopped fresh dill, plus more for serving

• 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil

• 2 tablespoons balsamic vinegar

• Arugula and fresh herbs, for serving

Whipped Feta:

• 8 ounces feta cheese

• 1/4 cup plain greek yogurt

• 2 tablespoons extra virgin olive oil

Method

1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).

2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.

4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs.

Notes

• Whipped Feta: if you prefer you can just crumble the feta cheese over the meatballs instead of whipping it.

References and Acknowledgments

Greek Meatballs & Lemon Butter Orzo

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Green Mac and Cheese

Overview

• Yield: 12 servings

Ingredients

• 4 cups fresh spinach, packed

• ½ cup fresh parsley

• 2 ½ cups milk, divided

• 5 qt water

• 1 tablespoon salt

• 1 lb elbow macaroni

• ¼ cup butter

• ¼ cup flour

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon paprika

• 1 teaspoon pepper

• 1 teaspoon salt

• 1 lb white cheddar cheese

• ½ cup mozzarella cheese

Method

1. In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.

2. In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.

3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.

4. Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.

5. Add in the cheddar cheese and mix until well incorporated.

6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.

7. Mix in the pasta and pour into a casserole dish.

8. Top the macaroni with mozzarella and broil for 5 minutes.

References and Acknowledgments

Green Mac and Cheese

Tags

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NYT Spaghetti Carbonara

Overview

• Yield: 4 servings
• Total Time: 25 mins

Ingredients

• 12 ounces spaghetti (about 3/4 box)

• 3½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square

• 2 large eggs and 2 large yolks, room temperature

• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving

• 1 ounce (about 1/3 packed cup) grated Parmesan

• coarsely ground black pepper

• 1 Tablespoon olive oil

Method

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.

2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

References and Acknowledgments

NYT

Tags

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Pasta with Sun-Dried Tomato Cream Sauce

Overview

• Yield: 4

Ingredients

• 8 ounces penne

• 1 tablespoon olive oil

• 2 smoked andouille sausage links, thinly sliced

• 2 tablespoons chopped fresh parsley leaves

For the Cream Sauce:

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1/3 cup julienned sun dried tomatoes in olive oil, drained

• 1/4 cup freshly grated Parmesan

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil

• 1/4 teaspoon red pepper flakes, or more, to taste

• Kosher salt and freshly ground black pepper, to taste

Method

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

3. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.

4. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.

5. Stir in pasta and sausage until well combined, about 1-2 minutes.

6. Serve immediately, garnished with parsley, if desired.

References and Acknowledgments

Pasta with Sun-Dried Tomato Cream Sauce

Poblano, Pale Ale, Bacon, and Gouda Mac and Cheese

Ingredients

• 8 - each , Poblano Pepper

• 1 - tbsp, Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)

• 1 - tsp , Salt, Kosher

• 1/2 - tsp, Spices, pepper, black

• 16 - cup, fluid (yields 2 cups whipped), Cream, fluid, heavy whipping

• 2 - quart, Milk, reduced fat, fluid, 2% milkfat, protein fortified, with added vitamin A and vitamin D

• 16 - tbsp , Butter, Unsalted, Grade AA

• 1 1/2 - cup , All-Purpose Flour

• 32 - oz , Gouda Cheese, Smoked Shredded

• 1 - lbs, Bacon, Hormel, Cooked, Diced

• 2 - can, Alcoholic beverage, beer, regular, all

• 1 1/2 - quart, Water, tap, municipal

• 48 - oz , Pasta, Cavatappi, Dry

• 8 - 0.5 cup, Panko, bread crumbs

• 32 - tbsp , Butter, Unsalted, Grade AA Melted

• 1 - cup, Parsley, raw

• 3 - Cup, Cheese, parmesan, shredded

Method

1. Wash poblano peppers and pat dry. Toss with oil, salt and pepper.

2. Roast the poblano peppers until skin is blistered.

3. Put the peppers in a metal bowl and cover with film, leave for 30 minutes, this will help you remove the skin. Remove the skin and the seeds from the flesh. Puree the flesh in a blender.

4. Cook pasta in boiling water. Drain, reserving the pasta liquid.

5. Place cream and milk in a large saucepan. Bring to a boil.

6. In a separate pan, melt butter and add flour, cook for 1 minute to form a roux.

7. Add roux to milk and cream and stir continuously until thickened.

8. Shred gouda, add to sauce and stir to melt.

9. Add bacon, poblano puree and pale ale. Remove from heat and cool.

10. Bring water to a boil and cook the pasta until al dente. Cool down the pasta.

11. Mix cooled pasta and sauce together and portion into 1 pound oblong foil pans.

12. For the topping: mix the panko, melted butter, parmesan and chopped parsley together.

13. Sprinkle over pasta and bake for 22 minutes at 350°F. Serve.

Simple Lemony Feta and Mascarpone Pasta with Grilled Asparagus

Overview

• Yield: 6
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins

Ingredients

• 1 pound long cut pasta I used Diada De Laurentiis Pasta from Target

• 1 large bunch asparagus ends trimmed

• 1 tablespoon olive oil

• salt and fresh black pepper to taste

• 2 tablespoons unsalted butter

• 8 ounces mascarpone cheese may sub cream cheese if needed

• 1 cup heavy cream

• 2 cups milk I used 2%

• 8 ounces feta cheese finely crumbled or grated

• 1/4 cup fresh lemon juice

• 1 teaspoon freshly grated lemon zest

• pinch of crushed red pepper optional

• 1/4 cup flat leaf parsley chopped

Method

1. Bring a large pot of water to a boil. Boil the past according to package directions until al dente. Drain.

2. Preheat your grill to high heat. Place the asparagus in a baking dish, coat with olive oil and sprinkle salt and pepper over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove and chop into thirds.

3. Alternately, you may roast the asparagus by preheating the oven to 400 degrees.

4. Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.

5. Heat a large skillet with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and asparagus to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the parsley and toss. Serve immediately with fresh feta or parmesan.

Notes

• If your skillet is not big enough to toss the pasta in transfer everything to a large pot or serving bowl and toss well.

References and Acknowledgments

Simple Lemony Feta and Mascarpone Pasta with Grilled Asparagus

Skinny Shrimp Alfredo Pasta Bake

Overview

• Yield: 4

Ingredients

• 1 pound medium shrimp, peeled and deveined

• 2 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper, to taste

• 8 ounces whole wheat penne pasta

• 1 (14.5-ounce) can petite diced tomatoes, drained

• 1/2 cup reduced fat mozzarella cheese

• 1/2 teaspoon crushed red pepper flakes, optional

• 2 tablespoons freshly grated Parmesan

• 2 tablespoons chopped fresh parsley leaves

For the Alfredo Sauce:

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 tablespoon all-purpose flour

• 1 (6-ounce) can 2% evaporated milk

• 1 ounce light cream cheese

• 1/4 cup chicken broth, or more, to taste

• Kosher salt and freshly ground black pepper, to taste

Method

1. To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.

3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

4. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

6. Reduce oven temperature to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.

7. In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.

8. Place into oven and bake until golden brown and cheese has melted, about 10 minutes.

9. Serve immediately, garnished with parsley, if desired.

References and Acknowledgments

Skinny Shrimp Alfredo Pasta Bake

Slow Cooked Shredded Beef Ragu Pasta

Overview

• Yield: 5 - 6
• Prep Time: 20 mins
• Cook Time: 2 hrs 30 mins
• Total Time: 2 hrs 50 mins

Ingredients

Ragu:

• 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)

• 1 tbsp salt

• Black pepper

• 3 tbsp olive oil , separated

• 3 cloves garlic , minced

• 1 onion , diced

• 1 cup carrots , diced (Note 2)

• 1 cup celery , diced (Note 2)

• 800g / 28oz crushed canned tomatoes

• 3 tbsp tomato paste

• 2 beef bouillon cubes , crumbled (Note 3)

• 1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock

• 1 1/2 cups / 375 ml water (Note 3)

• 3/4 tsp dried thyme or 3 sprigs fresh thyme

• 3 dried bay leaves

To Serve (Not All Sauce Is Used):

• 1 lb /500g dried pappardelle , or other pasta of choice (Note 4)

• Freshly grated parmesan cheese or parmigiano reggiano

• Fresh parsley , finely chopped (optional)

Method

1. Pat beef dry and sprinkle with salt and pepper

2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.

4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

5. Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)

6. Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).

7. Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

To Serve (Note 4):

1. Bring a very large pot of water with 1 tbsp of salt to the boil.

2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

3. Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.

4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

5. Add 3/4 cup of pasta water into the fry pan.

6. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

7. Yell for your family to sit down at the dinner table because you need to serve it immediately!

8. Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

Notes

• Beef - Cut the beef into 4 pieces that are around the size of a baseball. The cook time of this recipe assumes you do this.

• Celery and carrots sautéed with the onions and garlic is called "soffritto" in Italian cooking. It is a very traditional base for many Italian dishes. Cooking them slowly over low heat releases their flavour and adds an extra dimension to this dish. But it's not a deal killer if you skip these ingredients.

• Beef stock - You could use liquid beef stock instead of water + stock cubes.

• Pappardelle pasta is the thick wide pasta and is ideal for this recipe because the shreds of beef cling to the thick pasta strands. If you can't find it, just use the widest pasta you can find eg tagliatelle, fettuccine.

• Don't skip the step of tossing pasta with the sauce! This is called "emulsifying" and it is a KEY secret to awesome pastas because it makes the sauce cling to the pasta. Italian Nonna's will roll over in their graves if you don't do this! I can't stress enough what a difference emulsifying makes to pastas!

• Slow Cooker & Pressure Cooker/Instant Pot - follow recipe to the end of Step 4 on the stove (or sauté function on your appliance). Turn heat up to high, add wine, stir and simmer for 3 minutes. Then transfer it all to the slow cooker or pressure cooker/IP, and add all remaining ingredients but DO NOT add water and extra salt & pepper.

• Slow cook on low for 6 - 8 hours (i.e. 6 is enough, 8 hrs is fine, any more = beef turns to mush). Or pressure cook on high for 40 minutes. Shred beef then follow recipe.

• Sugar - The sweetness of canned tomatoes differs depending on brand (typically more expensive = sweeter). So adjust the sweetness of your sauce to your taste by using sugar - 1/2 tsp at a time.

• Low and slow - Turn the heat of the stove down to a level where it is bubbling very, very gently - a few bubbles here and there. This usually LOW on Gas Stoves but might be medium low on electric stoves. If it is too high - i.e. simmering rapidly (lots of bubbles appearing rapidly) - then you run the risk of the bottom burning. If it is too low, it will take longer to cook.

• Recipe source: This recipe is based on classic slow cooked ragu recipes from Italian greats including Lidia Bastianich, Stafano Manfredi. It is not an exact replica of any, but is similar to many!

• Storage - sauce keeps for 5 days in the fridge, or months in the freezer.

• Beef Ragu nutrition assuming sauce serves 8. Nutrition includes 80g / 2.7oz dried pasta per serving (standard quantity). Note: recipe as written uses 500g/1 lb pack of pasta which will serve 5 - 6 people.

References and Acknowledgments

Slow Cooked Shredded Beef Ragu Pasta

Ultimate Lasagne

Overview

• Yield: 10,000 people
• Total Time: 3.5 hrs

Ingredients

• 2 Onions

• 2 Large Carrots

• 2 Sticks of Celery

• 750g Beef Mince

• 1 Tsp Nutmeg

• 2 Bay Leaves

• 1.5L Milk

• 500ml White Wine

• 800g Tinned Tomatoes

• 100g Flour

• 100g Butter

• 500g Lasagne Sheets

• 250g Parmesan

• 2 Balls of Mozzarella

• Salt

• Pepper

• Olive Oil

Method

1. To start making the ultimate ragú, finely dice your onions and celery and grate the carrots. Glug some olive oil into a large heavy-based pan and then pour in the veg and give it a good stir so that they are coated in olive oil. Add a good pinch of salt and allow the veg to cook slowly until they are super soft and transparent.

2. Once the onions, celery, and carrots have been sweated, whack the mince in and break it up into small pieces of meat.

3. Once the meat starts to brown, add in the nutmeg and bay leaves and allow it to cook for about 5 minutes.

4. Once the meat is brown all over pour in 500ml of milk into the pan and stir. Milk is the secret ingredient to making your ragú creamy and removing any acidity. Allow the milk to simmer away in the pan, this might take up to 30 minutes but be patient, it’s worth it!

5. Once the milk has nearly evaporated away you can add in the white wine. Make sure all the meat is covered by liquid, you can always top it up with water if need be. Turn up the heat slightly and simmer.

6. Once the wine has evaporated just passed halfway, add in the two tins of tomato, stir and season well then allow it to simmer for at least an hour. The longer you leave it the better the flavour will get. But be careful to keep an eye on it as you don’t want all the liquid to evaporate!

7. As the ragú simmers away its time to start on the white sauce. We need to make a roux which is the base to our sauce and is made up of the flour and butter. Add the butter into a large saucepan and allow it to melt down. Before it starts to pick up colour add in the flour and mix to form a paste.

8. Allow the roux to cook for 1 minute and then slowly add in the remaining milk bit by bit while constantly stirring to ensure it doesn’t go lumpy. Once all the milk has been mixed in, add 150g of grated parmesan into the sauce and then season it well.

9. Preheat the oven to 180°C.

10. Time to assemble the ultimate lasagne. Make sure you have a deep dish then the first layer of will be a light layer of white sauce, then the lasagne sheets so that the pasta doesn’t stick to the dish. Add a layer of ragú on top of the pasta, then a layer of the white sauce and then close the layer with more lasagne sheets. Repeat until the last layer.

11. For the last layer, pour on the remaining white sauce and then put on the sliced mozzarella and parmesan to create the ultimate crispy cheesy coating.

12. Once the lasagne is assembled place into the oven for 30 minutes or until golden brown and crispy. Take it out the oven and allow it to sit for 15 minutes before cutting into it!

References and Acknowledgments

Ultimate Lasagne

Main Dishes

<--- Home

American --->

Asian --->

Creole Carribean --->

Indian --->

Mexican --->

Thai --->

American

<--- Main Dishes

Bbq Beer Pulled Chicken Tacos

Cod with Confetti Coconut Rice

Garlic Parmesan Roasted Shrimp

Holy Yum Chicken

Honey Garlic Steak Bites

One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus

Slow Cooker French Wine and Mustard Chicken

Whole Roasted Chicken and Veggies

BBQ Beer Pulled Chicken Tacos

Overview

• Yield: 6 servings

• Prep Time: 20 mins

• Cook Time: 3 - 6 hours

Ingredients

• 2 pounds boneless skinless chicken breast or thighs

• 2 teaspoons smoked paprika

• 2 teaspoons chipotle chili powder

• 1 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• kosher salt and black pepper

• 2 cups of your favorite BBQ sauce

• 1/2 cup of your favorite beer, or use chicken broth (I use Pumpkin beer)

• 3 cups shredded cabbage

• 2 cups grilled or steamed corn

• 1/2 cup fresh cilantro roughly, chopped

• 2 tablespoons chopped fresh chives

• warmed corn or flour tortillas and shredded sharp cheddar cheese, for serving

Avocado Ranch

• 1 avocado, halved

• 1/2 cup buttermilk

• 1 cup fresh cilantro

• 1 jalapeño, halved and seeded

• juice from 1 lime

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• kosher salt

Method

Slow Cooker

1. In the bowl of your slow cooker, combine the chicken, chili powder, paprika, cinnamon, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the cilantro and remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 3-5.

Stove-Top

1. Combine the chicken, chili powder, paprika, cinnamon, and a pinch each of salt and pepper in a bowl.

2. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 3-5.

References and Acknowledgments

BBQ Beer Pulled Chicken Tacos

Tags

Slow cooker

Cod with Confetti Coconut Rice

Overview

• Yield: 4

Ingredients

• 1 cup basmati rice, rinsed

• ¼ cup red bell pepper, finely chopped, seeds and ribs removed

• ¼ cup carrot, finely chopped

• ¼ cup jalapeño, seeded and minced

• 4 teaspoons salt, divided

• 1 can Thai Kitchen® coconut milk

• ¼ cup water

• 24 oz cod fillets, pacific

• ½ teaspoon ground black pepper

• 1 teaspoon McCormick® dried cilantro leaves

• 1 tablespoon vegetable oil

• Lime wedge, for garnish

Method

1. In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10–12 minutes or until the rice is tender and the liquid has been absorbed.

2. Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.

3. In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.

4. To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.

References and Acknowledgments

Cod with Confetti Coconut Rice

Garlic Parmesan Roasted Shrimp

Overview

• Yield: 4 servings
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins

Ingredients

• 1 pound medium shrimp, peeled and deveined

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 cup freshly grated Parmesan

• Kosher salt and freshly ground black pepper, to taste

• Juice of 1 lemon

• 2 tablespoons chopped parsley leaves, for garnish

Method

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Stir in lemon juice.

4. Serve immediately, garnished with parsley, if desired.

References and Acknowledgments

Garlic Parmesan Roasted Shrimp

Holy Yum Chicken

Overview

• Yield: 4 servings
• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 mins

Ingredients

• 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)

• 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)

• 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

• 1 tablespoon rice wine vinegar, seasoned or unseasoned

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon cornstarch

• 2 teaspoon fresh rosemary for garnish

Method

1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.

2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.

3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.

4. Bake, uncovered, for 40 minutes.

5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.

6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.

7. Sprinkle rosemary on top before serving.

Notes

• If you like things more tangy, add 2 tbsp. of rice wine vinegar instead of 1 tbsp. Gives a tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste.

• If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.

2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.

3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.

4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.

5. Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)

6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.

7. You may use bone-in chicken thighs. Cooking time is the same.

8. Whole grain mustard is not the same as Dijon mustard.

9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.

10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.

11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

References and Acknowledgments

Table for Two - Holy Yum Chicken

Honey Garlic Steak Bites

Overview

• Yield: 3

Ingredients

• 1 1/2 lbs sirloin steak, cup into 1 inch pieces

• 3 tbsp honey

• 2 tbsp teriyaki sauce

• 1/3 cup low-sodium soy sauce

• 4 tbsp garlic cloves, minced

• 2 tbsp olive oil or vegetable oil if you prefer

Method

1. Cut sirloin steak into 1 inch pieces and place into a resealable gallon size bag.

2. In a mixing bowl whisk soy sauce, teriyaki sauce, honey,garlic and olive oil

3. Pour over steak pieces. Seal bag trying to press out any excess air. Massage marinade into steak pieces.

4. Place in refrigerator for 1 1/2 to 2 hours.

5. Heat 1 Tbsp oil in a non-stick skillet over medium-high heat.

6. Remove half the steak from marinade and let as much of the marinade drip off as possible. Place in skillet (do not overcrowd the pan) and let sear on one side for about 1 1/2 minutes the turn and cook to desired doneness. Usually this takes less than 3 minutes total for us

7. Transfer to a plate to keep warm and repeat with second batch of steak pieces .

References and Acknowledgments

Honey Garlic Steak Bites

One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus

Overview

• Yield: 4 - 6

Ingredients

Asparagus:

• 1 pound thin/medium asparagus ends trimmed

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Shrimp:

• 1 1/2 pounds medium uncooked peeled shrimp deveined*

• 1 tablespoon olive oil

• 2-3 garlic cloves, minced

• 1/2 teaspoon salt

• 1/4 teaspoon paprika

• 1/8 teaspoon pepper

• 1/8-1/4 teaspoon red pepper flakes

• 3 tablespoons chopped fresh parsley

• 1 1/2 tablespoons lemon juice or more to taste

• 3 tablespoons butter, cubed

Serve with:

• Pasta

• Rice

Method

1. Preheat oven to 400 degrees F.

2. Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.

3. Meanwhile, remove tails from shrimp.

4. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

5. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.

6. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.

Notes

• Weigh your 11/2 pounds shrimp with tails on, then remove tails. If purchase shrimp with the tails already removed, adjust weight accordingly.

References and Acknowledgments

One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus

Slow Cooker French Wine and Mustard Chicken

Overview

• Yield: 6
• Prep Time: 10 mins
• Cook Time: 5 hrs
• Total Time: 5 hrs 10 mins

Ingredients

• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1/3 cup heavy cream or canned full fat coconut milk

• 2 tablespoons dijon mustard

• 2 tablespoons grainy dijon mustard

• 2 shallots chopped

• 2 cloves garlic, minced or grated

• kosher salt and pepper

• 2 pounds boneless chicken breasts, skin on or off

• 1 tablespoon extra virgin olive oil

• 2 tablespoons fresh thyme leaves

• 1 tablespoon fresh chopped sage

• 2 tablespoons salted butter

• 1/3 cup freshly grated parmesan cheese

• 1/2 bunch kale, chopped

• mashed potatoes or steamed rice, for serving

Method

Slow Cooker:

1. In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.

2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the butter.

3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the parmesan and kale, gently tossing to combine.

4. Serve the chicken over mashed potatoes or rice and spoon the creamy mustard sauce over top the chicken. Serve with additional herbs and parmesan.

Stove Top:

1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.

2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.

3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth to thin.

4. Serve as directed above.

References and Acknowledgments

Slow Cooker French Wine and Mustard Chicken

Whole-Roasted Chicken and Veggies

Overview

• Yield: 6
• Total Time: 1 hr 15 mins

Ingredients

• 2 carrots, diced

• 1 cup butternut squash, diced

• 1 ½ cups broccoli floret

• 2 tablespoons oil

• 4 lb small whole chicken

• salt, to taste

• black pepper, to taste

• 1 leaf fresh thyme leaf, to taste

• 3 sprigs fresh thyme sprigs, for garnish

• butcher's twine

Method

1. Preheat oven to 425°F (220°C).

2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.

3. Place the chicken on top of the veggies.

4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.

5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.

6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).

7. NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).

8. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.

9. Carve the bird as desired.

10. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.

References and Acknowledgments

Whole-Roasted Chicken and Veggies

Asian

<--- Main Dishes

Asian Lemon Chicken

Asian Sloppy Joes

Bacon Peanut Instant Ramen

Chinese Honey Garlic Chicken

Dan Dan Noodles

Easy Kimchi Fried Rice

Honey Sesame Chicken

Japanese Beef Curry

Lean Beef and Broccoli Stir Fry

Orange Chicken (Inspired By Panda Express)

Sichuan Style Braised Beef with Hand Pulled Noodlea

Slow Cooker Mongolian Beef

Spicy Chicken Katsu

Spicy Korean Bbq Style Pork

Spicy Korean Chicken

Spicy Korean Rice Cakes

Sticky Chilli Beef

Sweet and Spicy Chicken

Teriyaki Ginger Shrimp

Asian Lemon Chicken

Overview

• Yield: 4 servings
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins

Ingredients

• 1.5 lbs boneless chicken breast cut into tenders

• 1 cup all purpose flour or if you are going gluten free, any gluten free flour works, I love potato flour when cooking asian themed

• 1/2 cup vegetable oil

• Salt and pepper

• 1 egg

• 1 cup milk

Lemon sauce

• 1/4 cup honey

• 1/2 cup brown sugar

• 1/3 cup gluten-free soy sauce

• 1 pinch of chili pepper flakes optional, adds a slight kick

• 1/3 cup pineapple juice

• 1 cup fresh squeezed lemon juice

• 1 tsp garlic powder

• 2 tsps apple cider vinegar

• 1 Tbs corn starch

• zest of one lemon

Garnish

• 1 tbs toasted sesame seeds

• 1/4 cup sliced green onions

Method

1. In a small sauce pan over medium heat mix together all sauce ingredients, except corn starch, and stir until sugar melt.

2. Bring to a boil, and let cook for 1-2 minutes, stirring frequently.

3. Remove from heat, whisk in corn starch.

4. Then set aside.

5. Next, prepare chicken by cutting chicken into tender, then pat them dry.

6. Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders

7. Mix together milk, egg, and take dredged chicken, and dip into the egg, milk mixture