Biscoff Pie

Prep Time: 20 minutes

Yield: 8-12 servings

Ingredients

Crust Ingredients:
1 (8.8 oz.) package Biscoff cookies (about 32 cookies)
1/4 cup (4 Tbsp.) butter, melted
Filling Ingredients:
1 cup heavy cream
4 oz. cream cheese
1 cup Biscoff spread
1 cup powdered sugar
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
Optional Topping Ingredients:
1 cup heavy cream (to make more whipped cream)
2-4 Biscoff cookies, finely crumbled
1/4 cup Biscoff spread, melted (for drizzling)

Method

To Make The Crust:

Pulse cookies in a food processor until finely-crumbled. Add melted butter and pulse until combined. Press mixture onto the bottom and up the sides of a 9-inch pie pan or springform pan. Refrigerate while preparing the filling.

To Make The Filling:

In an electric mixer (or alternately you can use a hand mixer), beat the heavy cream on medium-high speed until stiff peaks form. Transfer this whipped cream to another bowl and store in the refrigerator until ready to use.

Add the cream cheese and Biscoff spread into the bowl of the electric mixer. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the powdered sugar. Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Gently stir in 1/3 of the whipped cream into the filling mixture. Then fold in the remaining whipped cream. Pour the filling into the prepared pie pan or springform pan. Refrigerate at least 3-4 hours before serving.

To Make Topping:

Repeat the steps above to whip the heavy cream in an electric mixer on medium-high speed until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip and pipe the frosting onto the pie filling. (Or you can also just use a spoon to spread the whipped cream in an even layer onto the pie filling.) Sprinkle with cookie crumbs and/or drizzle with melted Biscoff spread.

Ali's Tip:

If making this pie in advance, wait until just before serving to add the whipped cream. Otherwise it can deflate.

*Courtesy of:  http://www.gimmesomeoven.com/biscoff-pie/

One-Pot Pasta e Fagioli

One-Pot Pasta e Fagioli (Italian Bean and Pasta Stew)
Serves 8 to 10

For the beans:8 cups water
2 1/2 tablespoons salt, divided
1 pound dried cannellini beans

For the soup:
1/2 pound (5 to 6 pieces) thick-cut bacon , diced (or substitute 1 tablespoon olive oil for vegetarian version)
2 large yellow onions, diced
3 celery stalks, diced
4 garlic cloves, minced
1 cup white wine or water
1 bay leaf
1/2 pound pasta
5 thyme sprigs
10 ounces baby spinach
2 teaspoons salt
Pepper to taste

Combine the water and 1 1/2 tablespoons salt in a large mixing bowl and stir to dissolve the salt. Add the beans, cover the bowl, and let stand at least 6 hours or overnight.
Preheat the oven to 325°F.

In a heavy stock pot or Dutch oven over medium heat, cook the bacon. Once all the fat has rendered, remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off all put one tablespoon of bacon fat. Cook the onions slowly with 1/2 teaspoon of salt start to caramelize and turn golden brown, 15 to 20 minutes. Add the celery and cook just until the celery is softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Remove half of the onion mixture and reserve with the bacon. Deglaze the pan with one cup of wine or water, scraping up any brown residue that has formed on the bottom of the pan.

Drain and rinse the beans and pour them into the pot with the remaining onions. Add the bay leaf, 1 teaspoon of salt, and enough water to cover the beans and onions by 2 inches. Cover the pot and transfer to the oven. Cook for 1 hour, then begin checking the beans for doneness. Check the beans every 15 minutes until they are completely soft and creamy. (This can take up to 2 1/2 hours depending on the age and exact variety of your beans.)

→ Make-Ahead Tip: At this point, the soup can be chilled and refrigerated for a day or two before serving. The soup (or a portion of it) can also be frozen for up to three months.
 

Set the pot of cooked beans over medium-high heat on the stovetop. Add the bacon, reserved onions, thyme, pasta, and 1 teaspoon of salt. Cook, stirring occasionally, until the pasta is al dente. Add more water if necessary so the pasta is submerged.

Add the spinach to the pot and stir until it is wilted. Remove the bay leaf and the thyme stems. Taste and add more salt and pepper if desired.

This stew will keep for one week refrigerated.

Honey Pecan Pork Chops

Ingredients:

1 1/4 pounds pork chops (or pork loin)
1/2 cup all-purpose flour
salt and pepper to taste
2 TBSP buter
1/4 cup honey
1/4 cup chopped pecans

Directions:

In  shallow dish, mix together flour, salt and pepper.  Dredge pork in flour mixture.

In a large skillet, melt butter over medium-high heat.  Add pork chops and brown both sides.  Transfer to a warm plate.

Mix honey and pecans in the pan drippings.  Heat through, stirring constantly.

Pour sauce over pork.

Serve with fresh baked sweet potatoes and buttered broccoli.

Aimee's tip:  Make extra sauce if serving with white potatoes, rice or pasta.

Homemade Butter

Ingredients

• 1 carrot (optional)
• 1/4 c. milk (optional)
• 1 quart heavy cream
• 3/4 teaspoon salt

Instructions

1. (OPTIONAL) Peel & finely grate a carrot. Heat in small saucepan with 1/4 cup milk until milk is bubbly. Use a clean cheesecloth to strain orange-colored milk into the bowl of your stand mixer. Discard shredded carrot.
2. Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Cover mixer with a towel–trust me on this one, it will be messy! Turn mixer on high.
3. Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
4. Place a colander over a bowl, then strain the buttermilk off of the butter. (For a GREAT recipe using buttermilk, try these super yummy refrigerator raisin bran muffins–they are our FAVORITE!)
5. Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!

Preparation time: 30 minute(s)

Read more at http://www.livingwellspendingless.com/2013/02/18/how-to-make-homemade-butter-in-a-stand-mixer/#bpHbeZZ1H0VcMh0O.99

Shipwreck Casserole

Ingredients

• 1-1/2 pounds of ground beef
• Kosher salt and freshly cracked black pepper, or seasoning salt, to taste
• 1/2 teaspoon of garlic powder
• 1 cup of chopped onion
• 3 large baking potatoes, peeled and sliced thin or diced
• 2 cups of thin sliced carrots
• 1/4 cup of celery, diced small
• 1/2 cup of diced bell pepper
• 2 cups of cooked rice, optional
• 1 can of condensed tomato soup, (like Campbells)
• 1 soup can of warmed water
• 1 teaspoon of dried Italian seasoning
• Cajun seasoning (like Slap Ya Mama), optional
• 1-1/2 cups of shredded cheddar

Instructions

Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. Brown ground beef and season with salt, pepper and garlic powder; drain, if needed and set aside. Layer casserole with onions on the bottom, then potatoes; sprinkle lightly with seasoning salt, or salt and pepper. Top with carrots, celery, and bell pepper; sprinkle with a bit more salt and pepper. Top with cooked rice, then the browned ground beef. Whisk together the can of soup, one soup can of water and the Italian seasoning until blended; pour evenly over the top. Season top with a light dash of Cajun seasoning, to taste. Cover tightly with aluminum foil and bake at 350 degrees F for about 1 hour; remove cover, sprinkle cheese on top and return to oven until cheese has melted.

*Courtesy of:  http://www.deepsouthdish.com/2011/12/shipwreck-casserole.html

Mexican Corn Salad

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Option: Adding one diced avocado is so amazing!

*Courtesy of:  http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html#more

Buffalo Chicken Sushi

Ingredients

• 1 cup rice short grain rice (sushi rice)
• 2 cups water
• 1/4 cup rice wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori
• 1 cup cooked shredded chicken
• 1/4 cup hot sauce
• 2 ribs celery, cut into thin strips
• 2 carrots, peeled and cut into thin strips
• 1/2 cup blue cheese, crumbled
• 1/2 cup cheese tortilla chips, crumbled (optional)

Directions

1. Bring the water and rice to a boil, reduce the heat, cover and simmer until the water has been absorbed, about 18-22 minutes.
2. Meanwhile, heat the vinegar, sugar and salt in a pan over medium heat until the sugar and salt have dissolved, set aside and let cool.
3. Spread the rice out in a large wide bowl and fold in the vinegar mixture.
4. Place a sheet of nori on a sushi mat with the shiny side down and cover 3/4's of it with a thin layer of rice. Place a row of buffalo chicken, celery, carrots, blue cheese and crumbled tortilla chips down 1 inch away from the edge and roll it up. Repeat 3 more times.
5. Slice the rolls into 6 pieces and enjoy!

 

*Courtesy of:  http://www.closetcooking.com/2012/07/buffalo-chicken-sushi.html

 

 

Blueberry Oatmeal Muffins

Ingredients:

2 egg whites or 1 egg, slightly beaten

1 cup plain nonfat yogurt or 1 cup non-fat vanilla yogurt

1/4 cup margarine or 1/4 cup butter, softened

1 1/4 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup brown sugar, packed

2 teaspoons baking powder

1 teaspoon cinnamon, ground

1/2 teaspoon baking soda

1/4 teaspoon nutmeg, ground

1/4 teaspoon salt, if desired

1 cup blueberries, drained

 

 

Directions:

1. 1
   Heat oven to 400F.
2. 2
   Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
3. 3
   Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
4. 4
   Divide batter evenly among muffin cups.
5. 5
   Bake 20 to 25 minutes or until golden brown.
6. 6
   Immediately remove from pan.
7. 7
   High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.

 

 

*Courtesy of:  http://www.food.com/recipe/blueberry-oatmeal-muffins-3745

 

Best Ever Brownies

Ingredients

• 1 package Ghirardelli Double Chocolate brownie mix (the kind with the chocolate chips in it)
• 1 egg
• ⅓ cup oil
• ¼ cup water
• 10-14 Oreo cookies

 

 

Instructions

1. Preheat the oven to 325. Prepare the brownie mix as directed with the egg, oil and water.
2. Coarsely crush the Oreos in a large bag with your hands or a rolling pin. I like to leave some pieces pretty big. Pour them into the batter and mix well. Batter will be thick.
3. Pour batter into a greased square baking pan (mine is about 8×8) and bake for 30-40 minutes. Check doneness by inserting a knife into the brownies; if it comes out mostly clean, you should be good to go. But when in doubt, I’d say underbake!

Notes

I double this for a 9×13 pan. FYI: the texture of these is similar to a regular (but super ooey gooey perfectly baked) brownie. Usually people don’t even know that there are Oreos in it because they sort of just melt right into the batter, making them extra… yummy. You could sprinkle some on top if you wanted them be more like Oreo brownies.

 

 

*Courtesy of:  http://pinchofyum.com/best-ever-brownies

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

ingredients

• 1 tablespoon butter
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk
• 1/2 cup (1 stick) butter, melted

• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 tablespoons plain dry bread crumbs

 

 

Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

 

*Courtesy of:  http://www.cookingchanneltv.com/recipes/baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs.html

 

 

Artichoke Gratinata

ingredients

3 tablespoons olive oil

1 garlic clove, minced

1 pound frozen artichoke hearts, thawed

2 tablespoons chopped fresh parsley leaves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

1/2 cup chicken broth

1/4 cup Marsala wine

2 tablespoons butter

1/3 cup plain bread crumbs

1/3 cup grated Parmesan

 

 

Directions

Preheat the oven to 450 degrees F.Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.




*Courtesy of:  http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/artichoke-gratinata.html

Lemon Basil Orzotto

ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 1 1/2 cups orzo or pearl barley
• 1/2 cup dry white wine
• 3 cups chicken stock or low-sodium broth
• 1/2 cup frozen petite green peas

• 1/3 cup grated Parmesan cheese
• 2 tablespoons chiffonade fresh basil
• 1 teaspoon lemon zest
• 1/4 cup heavy cream
• Juice of 1 lemon
• Salt and freshly ground black pepper

 

 

Directions

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

 

 

*Courtesy of:  http://www.cookingchanneltv.com/recipes/kelsey-nixon/lemon-basil-orzotto.html

Tex-Mex Enchilada Casserole

Ingredients

• 14 corn tortillas cut into thirds
• 1 1/2 pounds ground beef or turkey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 tablespoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded
• Chopped cilantro for garnish

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
2. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
3. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
4. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

*Courtesy of:  http://www.melskitchencafe.com/2013/04/tex-mex-enchilada-casserole.html

Lemon Cream Cake

Ingredients

1 white cake mix,prepared

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Banana Caramel Cream Trifles

Ingredients

Vanilla Pudding:
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 3 large eggs
• 3 1/2 cups milk, whole milk preferred for a creamier pudding
Nilla Wafer Crumble:
• 2 1/2 cups coarsely crushed Nilla Wafers (about 3/4 of an 11-ounce box)
• 4 tablespoons butter, melted
Bananas, Cream and Caramel:
• 2-4 ripe bananas
• 1/2 - 3/4 cup good-quality caramel sauce (my favorite homemade version here)
• Sweetened whipped cream (1 cup heavy whipping cream whipped with 2-3 tablespoons powdered sugar)

Directions

1. For the vanilla pudding, in a large bowl, whisk together the sugar, cornstarch, salt, vanilla and eggs until well-combined. Whisk in 1/2 cup of the milk. In a large saucepan, heat the remaining 3 cups milk over medium heat until it reaches a simmer. Slowly ladle in 1/2 cup or so of the hot milk into the egg mixture, whisking quickly and vigorously the entire time to avoid cooking the eggs and forming lumps. Repeat with another ladle of the hot milk, whisking until completely combined. This process tempers the eggs so they don't scramble when added to the hot milk. Slowly pour the tempered egg/milk mixture into the simmering milk, whisking constantly, and cook over medium heat, stirring with a whisk or silicone spatula, until large bubbles break at the surface and the pudding is thick and bubbly, about 3-4 minutes. If desired, strain the pudding through a fine mesh strainer into a large bowl or just pour the pudding into a large bowl. cover the pudding with plastic wrap, pressing the plastic wrap directly on the surface of the pudding. Refrigerate until completely cooled, 4-5 hours.
2. For the Nilla wafer crumble, combine the crumbs with the melted butter. Spread the mixture onto a large baking sheet and bake at 350 degrees for 10-12 minutes, tossing once or twice, until the crumbs are golden and fragrant. They will appear soft right out of the oven, but once they cool on the baking sheet, they will crisp up. Once cool, the crumbs can be stored in an airtight container for 1-2 days.
3. To assemble, keep in mind, this isn't rocket science. You can basically layer the components however you like but this is how I did it: Start with a few tablespoons of the crumbles and press into the bottom of an individual trifle dish or similar-type dish. I added each layer to all of the six dishes before proceeding with the next layer. Now add a dollop of vanilla pudding to cover the crumbles. Spread the pudding to the edges of the dish(es). Add slices of banana to cover the pudding. Top the bananas with a spoonful of sweetened whipped cream, spreading to the edges of the dish. Add another layer of Nilla Wafer crumbles and a drizzle of caramel. Another layer of pudding, bananas, whipped cream, a sprinkle of crumbles on top and a final drizzle of caramel.
4. Seriously, once you delve into this heavenly concoction, it won't matter how it's layered. Refrigerate the desserts for 1-2 hours (any longer and the bananas will have a tendency to get brown and mushy). Serve chilled.

 

*Courtesy of:  http://www.melskitchencafe.com/2013/05/banana-caramel-cream-trifles.html

Bobby Flay Burger

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

ingredients

• 2 pounds freshly ground chuck
• Salt and freshly ground black pepper
• 8 slices white Cheddar, sliced 1/4-inch thick
• 8 slices yellow Cheddar, sliced 1/4-inch thick
• 8 hamburger buns

• Horseradish Mustard, recipe follows
• 8 leaves Romaine Lettuce
• Grilled Vidalia Onions, recipe follows
• Dill pickles, sliced
• Ketchup

HORSERADISH MUSTARD:

• 1/2 cup Dijon mustard

• 2 tablespoons prepared horseradish, drained

 

GRILLED VIDALIA ONIONS:

• 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
• 2 tablespoons olive oil

• Salt and freshly ground black pepper

 

Directions

Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Whisk mustard and horseradish together in a small bowl.

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

 

*Courtesy of:  http://www.cookingchanneltv.com/recipes/hamburger-with-double-cheddar-cheese-grilled-vidalia-onion-and-horseradish-mustard.html

Beet Salad With Crispy Goat Cheese

For the beet salad: 1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon honey or agave
1/3 cup high-quality extra virgin olive oil
1 tablespoon chopped fresh tarragon
2 pounds roasted baby beets, quartered
1/2 cup toasted almonds, coarsely chopped
Kosher salt and ground black pepper

For the crispy goat cheese:
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 (10-ounce) log goat cheese, sliced into 1/2-inch discs, chilled
Canola oil, as needed
Kosher salt and ground black pepper



For the beet salad
In a medium bowl, whisk together the mustard, lemon juice, honey and olive oil until emulsified. Stir in the tarragon, beets and almonds, then season as needed with salt and pepper. Let the salad marinate at room temperature for 10 minutes.
For the crispy goat cheese
Set up three shallow bowls on a work surface: one with the flour; one with the eggs, beaten lightly with 1 tablespoon of flour added; one with the breadcrumbs. Dredge the chilled goat cheese rounds first in the flour, then in the egg paste, and finally in the breadcrumbs. Set aside.
Place a large skillet over medium-high heat with just enough oil to cover the bottom by about 1/8 inch. Once the oil is hot, fry off the goat cheese rounds until deep golden brown, 1 1/2 to 2 minutes per side. Transfer the crispy rounds to a paper towel-lined plate, sprinkle them with salt and pepper, and allow them to drain briefly.
Serve the beet salad topped with the warm crispy goat cheese rounds.


*Courtesy of:  http://blog.cookingchanneltv.com/2013/06/04/dinner-rush-beet-salad-with-crispy-goat-cheese/

Hot Cocoa Souffle

Ingredients

• Butter
• 3 tablespoons sugar
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 cup butter
• 1/2 cup sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/4 cup all-purpose flour
• 1 cup milk
• 4 egg yolks, lightly beaten
• 4 egg whites
• 2 tablespoons sugar
• Ice cream

 

 

Directions

 

1. Preheat oven to 350 degrees F. Butter the sides of a 1-1/2-quart souffle dish or oven going mixing bowl. In a small bowl, stir together the 3 tablespoons sugar and the 2 tablespoons cocoa powder. Sprinkle the inside of the buttered dish with enough of the sugar/cocoa mixture to coat bottom and sides; set dish and remaining sugar/cocoa mixture aside.

 

 

2. In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in the 1/2 cup sugar, 1/2 cup cocoa powder, and flour. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Place egg yolks in a large bowl. Gradually stir chocolate mixture into beaten egg yolks. Set aside.

 

 

3. in a large bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the 2 tablespoons sugar, beating until stiff peaks form (tips stand straight) and the sugar is completely dissolved. Fold 1 cup of the beaten egg whites into chocolate mixture. Fold chocolate mixture into remaining beaten egg whites. Transfer mixture to prepared dish.

 

 

4. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Immediately sprinkle top of baked souffle with remaining sugar/cocoa mixture. Serve with scoops of coffee ice cream or if desired, place scoops of ice cream in center of souffle and serve. Makes 6 to 8 servings.

*Courtesy of:  http://www.bhg.com/recipe/chocolate/hot-cocoa-souffle-with-coffee-ice-cream/

 

 

Sunday Night Stew

Ingredients

• STEW
• 3 Tablespoons Olive Oil
• Flour
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
• Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
• Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced

Preparation Instructions

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, add half of the stew meat and sprinkle with flour.  Brown until the outside gets nice and brown, about 3-4 minutes. (Turn it as it browns.) Remove the meat from the pot and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything.


*Courtesy of:  http://thepioneerwoman.com/cooking/2013/01/sunday-night-stew/

Salmon Chowder

INGREDIENTS:

3 slices bacon, preferably nitrite-free, diced
1 large yellow onion, diced
1/2 cup diced celery Canola oil, as needed (optional)
2 large russet potatoes, peeled and diced
2 carrots, diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned, and cut into 1-inch cubes
1/4 cup chopped parsley
1/2 teaspoon dried dill Freshly ground pepper, to taste
1/4 teaspoon sea salt
1 tablespoon minced fresh chives, for garnish
Oyster crackers, for serving (optional)

DIRECTIONS:

Brown the bacon in a deep, heavy-bottomed saucepot until crisp. Remove with a slotted spoon and set aside.

 Sauté the onion and celery in the bacon fat in the same pot until the onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté the onion and celery.) Add the potatoes and sauté for about 5 minutes, stirring occasionally. Do not brown.

Add the carrots and broth, bring to a boil, then reduce the heat and simmer until the vegetables are fork tender, about 10 minutes.

Add the milk, half-and-half, salmon, parsley, and dill. Season with pepper, to taste. Simmer over low heat until the fish is cooked through and the liquid is steaming, but not boiling, about 5-8 minutes. Season with the salt and pepper, to taste. Transfer to serving bowls and garnish with the crispy bacon pieces and chives. Serve with oyster crackers, if desired.

*Courtesy of:  http://shine.yahoo.com/shine-food/salmon-recipes-wont-yawn-143400540.html

Swig Sugar Cookies

Ingredients:
1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Sour Cream Frosting
1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Directions:
Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting
Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

*Courtesy of:  http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html

Chicken Tikka Masala

Masala Marinade:
• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced (garlic tutorial here)
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• Salt and freshly ground pepper
Chicken:
• 2 pounds chicken breasts (about 3-4 chicken breasts)
• Salt and freshly ground pepper
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1/4 cup blanched whole almonds
• 1 large onion, finely chopped
• 2 garlic cloves, minced (garlic tutorial here)
• 1 teaspoon minced fresh ginger
• 1 1/2 tablespoons garam masala (if you don’t want to buy this spice blend, google “make your own garam masala” to check out some homemade versions)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 28-ounce can crushed tomatoes
• 16-ounce can tomato sauce
• Pinch of sugar
• 1 cup heavy cream
Garnish:
• Lots of fresh cilantro

Directions

1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper (about 1/4 teaspoon each). Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate covered overnight.
2. In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
3. In a large enameled cast-iron dutch oven or a large pot, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the garam masala, chili powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices, the tomato sauce and the sugar. Season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, for about 5-10 minutes. While the mixture begins to simmer, remove the chicken from the marinade and cut into bite-sized pieces. Throw the chicken into the pot of simmering tomato sauce. Continue simmering/cooking the chicken, partially covered, for an additional 10-20 minutes until the chicken is cooked through and the sauce has reduced and thickened just slightly. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Serve with lots of fresh cilantro over hot, steamed rice.

*Courtesy of:  http://www.melskitchencafe.com/2010/05/chicken-tikka-masala-2.html

Kansas City Sue's Chicken

Ingredients

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons butter or olive oil
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 onion, diced
• 1 tablespoon soy sauce
• 1/2 teaspoon dry mustard
• 1 cup low-sodium beef broth

Directions

1. In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken.
2. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

 

*Courtesy of:  http://www.melskitchencafe.com/2010/09/kansas-city-sues-chicken-slow-cooker.html

Impossibly Easy Coconut Pie

INGREDIENTS1 stick unsalted butter, melted, plus more for greasing
1 3/4 cups sugar
4 large eggs
1/2 cup self-rising flour
2 cups sweetened shredded coconut
2 cups milk

DIRECTIONS
1. Preheat the oven to 350° and butter two 9-inch glass pie plates.
2. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.

Make Ahead The pies can be refrigerated overnight. Return them to room temperature before serving.

*Courtesy of:  http://shine.yahoo.com/shine-food/impossibly-easy-coconut-pie-143800186.html

Vanilla Bean Lemonade

ingredients

• 1 cup fresh lemon juice
• 3/4 cup Simple Syrup, recipe follows
• 2 tablespoons vanilla bean paste
• 8 cups (2 quarts) cold sparkling water

• Crushed ice
• Fresh basil or mint leaves, for garnish
• Lemon slices, for garnish

SIMPLE SYRUP:

• 3/4 cup sugar

• 3/4 cup water

 

 

Directions

Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.

To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.

In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.

 

*Courtesy of:  http://www.cookingchanneltv.com/recipes/kelsey-nixon/vanilla-bean-lemonade.html

Carne en su Jugo (Meat in its own Juices)

Ingredients:

1 can of black beans                                                                                               

1 medium onion                                                 

1 fat bunch of cilantro                                                                                               

4 cloves of garlic                                                                                               

8 medium tomatillos                                             

5 slices of bacon (fat removed)                                                                                              

2 lbs of top round beef steak (I used 2 sirloin steaks)                                                                                              

water                                                                                               

salt and pepper

Avocado and hot sauce (optional)

Directions:

Finely chop onion and garlic, set aside.

Finely chop cilantro including stems and set aside. Leave some for garnish.

Slice beef in small and thin slices, the thinner the better - this is very important so beef is tender.

Chop bacon into very small pieces and cook in a skillet on medium high until almost crunchy.

Add beef, half of the onions, half of the cilantro, half of the garlic and salt and pepper to taste and brown for about 3 more minutes and move to a large sauce pan or dutch oven.

In a blender add tomatillos, the rest of the onion, garlic and salt and enough water to just cover mix until liquid.

Add the blender mix to the beef and 4 spoonfuls of the beans.  Salt and pepper to taste.

Bring to a boil on  medium high then simmer on  medium for 30 minutes.

To serve add 2 spoons of the remaining beans on top of each plate.  Garnish with cilantro, avocado and hot sauce, if desired.

*Courtesy of:  http://www.grouprecipes.com/50867/carne-en-su-jugo-meet-in-its-own-juice.html#

Beet Salad with Crispy Goat Cheese

ingredients

FOR THE BEET SALAD:

• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1 teaspoon honey or agave
• 1/3 cup high-quality extra-virgin olive oil
• 1 tablespoon chopped fresh tarragon
• 2 pounds roasted baby beets, quartered
• 1/2 cup toasted almonds, coarsely chopped
• Kosher salt and ground black pepper

FOR THE CRISPY GOAT CHEESE:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup panko bread crumbs
• 1 (10-ounce) log goat cheese, sliced into 1/2-inch discs, chilled
• Canola oil, as needed
• Kosher salt and ground black pepper

 

 

Directions

For the beet salad: In a medium bowl whisk together the mustard, lemon juice, honey and olive oil until emulsified. Stir in the tarragon, beets and almonds and season as needed with salt and pepper. Let the salad marinate at room temperature for 10 minutes.For the crispy goat cheese: Set up three shallow bowls on a work surface: one with the flour; one with the eggs, beaten lightly with 1 tablespoon of flour added; one with the bread crumbs. Dredge the chilled goat cheese rounds first in the flour, then in the egg paste, and finally in the bread crumbs. Set aside.Place a large skillet over medium-high heat with just enough oil to cover the bottom by about 1/8 inch. Once the oil is hot, fry off the goat cheese rounds until deep golden brown, 1 1/2 to 2 minutes per side. Transfer the crispy rounds to a paper-towel-lined plate, sprinkle them with salt and pepper and allow them to drain briefly.Serve the beet salad topped with the warm crispy goat cheese rounds.

*Courtesy of:  http://www.cookingchanneltv.com/recipes/dinner-rush-beet-salad-with-crispy-goat-cheese.html