Grilled Ham-and-Cheese Sandwiches with Strawberry-Shallot Jam
Ingredients3 tablespoons Strawberry-Lemonade Jam
2 tablespoons minced shallot
1 tablespoon olive oil
2 teaspoons Dijon mustard
8 sourdough sandwich bread slices
12 thin slices deli ham
1 1/3 cups (6 oz.) shredded Gruyère or other Swiss cheese
4 tablespoons butter, meltedPreparationStir together Strawberry-Lemonade Jam, minced shallot, olive oil, and Dijon mustard; spread on 1 side of 4 bread slices. Top each with 3 slices deli ham, 1/3 cup (1 1/2 oz.) shredded Gruyère cheese, and 1 bread slice. Brush 1 Tbsp. melted butter on both sides of each sandwich. Cook sandwiches in a large nonstick skillet or griddle over medium-high heat 1 minute on each side or until browned.
Southern Living
APRIL 2014
2 tablespoons minced shallot
1 tablespoon olive oil
2 teaspoons Dijon mustard
8 sourdough sandwich bread slices
12 thin slices deli ham
1 1/3 cups (6 oz.) shredded Gruyère or other Swiss cheese
4 tablespoons butter, meltedPreparationStir together Strawberry-Lemonade Jam, minced shallot, olive oil, and Dijon mustard; spread on 1 side of 4 bread slices. Top each with 3 slices deli ham, 1/3 cup (1 1/2 oz.) shredded Gruyère cheese, and 1 bread slice. Brush 1 Tbsp. melted butter on both sides of each sandwich. Cook sandwiches in a large nonstick skillet or griddle over medium-high heat 1 minute on each side or until browned.
Southern Living
APRIL 2014
Yield:
Makes about 2 1/2 cups Total time: 1 Hour, 15 Minutes |
Strawberry SalsaIngredients
1/2 cup red pepper jelly 1/3 cup chopped fresh chives 1/3 cup chopped fresh cilantro 1 tablespoon lime zest 1/4 cup fresh lime juice 1/4 teaspoon dried crushed red pepper 2 cups chopped fresh strawberries 1/3 cup sweetened dried cranberries 1 small avocado, diced Preparation Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice, and dried crushed red pepper in a medium bowl. Stir in strawberries and sweetened dried cranberries; cover and chill 1 hour. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood. Southern Living APRIL 2012 |
Tomato Grilled Cheese with Balsamic Sweet Onion Jam
INGREDIENTS
2 Tablespoons softened unsalted butter, divided 2 slices white bread, preferably thick, like pullman 1/4 Cup Braswell's Select Balsamic Sweet Onion Jam 2 Slices American Cheese 3 Slices Heirloom Tomato PREPARATION Spread butter onto one side of each piece of bread. Place a cast iron skillet over medium heat and toast the buttered bread. Remove the bread from the skillet and place it on a cutting board, toasted side up. Slather the jam over the toast, and then stack the cheese and tomato on top. Put the sandwich together, and spread the soft outside with the remaining butter. Return it to the skillet and toast until golden and cheese is gooey. Serve with a cold beer. Serves 1 |
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Healthy Squash and Kale Casserole
Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:6 servings
Level:Easy
Ingredients
2 tablespoons olive oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
2 tablespoons mayonnaise
3 cups frozen brown rice, thawed
1 cup grated Swiss
1/3 cup grated Parmesan
1 cup panko bread crumbs
1 large egg, beaten
Cooking spray
Directions
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Copyright 2013 Television Food Network, G.P. All rights reserved
From Food Network Kitchens
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:6 servings
Level:Easy
Ingredients
2 tablespoons olive oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
2 tablespoons mayonnaise
3 cups frozen brown rice, thawed
1 cup grated Swiss
1/3 cup grated Parmesan
1 cup panko bread crumbs
1 large egg, beaten
Cooking spray
Directions
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Copyright 2013 Television Food Network, G.P. All rights reserved
From Food Network Kitchens
Super Summer Detox Salad
A healthy and filling detox salad loaded with antioxidant rich ingredients like kale, cherries, walnuts, and artichokes in a light lemon dressing.
Yield: Serves 4-6 Total Time:30 minutes
Ingredients:
- 1/2
cup uncooked farro or quinoa
- 1/4
cup olive oil
- 1/4
cup freshly squeezed lemon juice (about 1 large or 2 small lemons)
- 1
teaspoon kosher salt, plus additional for cooking the farro
- 1
large bunch (about 10 to 12 ounces) kale leaves, destemmed and chopped
- 1
cup pitted cherries, halved
- 1,
15-ounce can chickpeas, rinsed
- 1/4
cup finely chopped red onion
- 1,
14-ounce can artichoke hearts, rinsed and sliced into quarters if large
- 1/2
cup toasted walnut halves, roughly chopped
Directions:
2. In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined. Pour over the warm farro, then toss to coat. Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine. Sprinkle the walnuts over the top. If time allows, place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy.
BOOTSIE'S FRESH SUMMER SALSA
2 small free stone peaches, diced, 1/4 pint blueberries, 1/4 Jalapeno, finely minced(no seeds), 1/4 red onion, minced, 1 Lime, 1 Lemon and 1 Orange (Juice and Zest of 1/2 each), raw Honey (start with1/8 cup), Balsamic vinegar (about 1 tablespoon), a dash of Cumin, dash of Garlic salt. Serve with lime salted tortilla chips. (Squeeze lime over tortilla chips, then salt and mix.)
Yummy!
2 small free stone peaches, diced, 1/4 pint blueberries, 1/4 Jalapeno, finely minced(no seeds), 1/4 red onion, minced, 1 Lime, 1 Lemon and 1 Orange (Juice and Zest of 1/2 each), raw Honey (start with1/8 cup), Balsamic vinegar (about 1 tablespoon), a dash of Cumin, dash of Garlic salt. Serve with lime salted tortilla chips. (Squeeze lime over tortilla chips, then salt and mix.)
Yummy!
GREEN BEANS GREMOLATA
TOTAL TIME: 20 MINUTES
YIELD: 4 SERVINGS
LEVEL: EASY
INGREDIENTS
1 POUND GREEN BEANS
2 TEASPOONS MINCED GARLIC
1 TABLESPOON GRATED LEMON ZEST
(2 LEMONS)
3 TABLESPOONS MINCED FRESH PARSLEY
3 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
2 TABLESPOONS TOASTED PINE NUTS
2 1/2 TABLESPOONS GOOD OLIVE OIL
KOSHER SALT AND PEPPER
DIRECTIONS
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes until tender, but crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the Gremolata: Toss garlic, lemon zest, parsley parmesan and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium heat. Pat the beans dry with paper towels. Add to the pan and sauté, turning frequently, for 2 minutes until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with salt and pepper and serve hot.
Courtesy of Barefoot Contessa 2012
TOTAL TIME: 20 MINUTES
YIELD: 4 SERVINGS
LEVEL: EASY
INGREDIENTS
1 POUND GREEN BEANS
2 TEASPOONS MINCED GARLIC
1 TABLESPOON GRATED LEMON ZEST
(2 LEMONS)
3 TABLESPOONS MINCED FRESH PARSLEY
3 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
2 TABLESPOONS TOASTED PINE NUTS
2 1/2 TABLESPOONS GOOD OLIVE OIL
KOSHER SALT AND PEPPER
DIRECTIONS
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes until tender, but crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the Gremolata: Toss garlic, lemon zest, parsley parmesan and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium heat. Pat the beans dry with paper towels. Add to the pan and sauté, turning frequently, for 2 minutes until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with salt and pepper and serve hot.
Courtesy of Barefoot Contessa 2012
Grand Marnier
Strawberry Sundaes
Boozy, macerated strawberries top vanilla ice cream in
a simple sundae from The Yellow Table's
Anna Watson Carl.
Grand Marnier Strawberry Sundaes Boozy, macerated strawberries top vanilla ice cream in a simple sundae from The Yellow Table's Anna Watson Carl. serves 4-6 Ingredients 1 lb. fresh strawberries, hulled and quartered 1⁄4 cup fresh orange juice 1⁄4 cup Grand Marnier 1⁄4 cup raw sugar 2 tsp. orange zest Vanilla ice cream, for serving Instructions Combine strawberries, orange juice, Grand Marnier, sugar, and orange zest in a large bowl; let sit at room temperature for 1 hour. Serve with vanilla ice cream. |
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Lemon Verbena
Strawberry Fool
SERVES 4
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
**1 cup fresh lemon verbena leaves
3⁄4 cup sugar
1 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1 pint in-season strawberries, hulled and thickly sliced
1 cup heavy cream
1⁄4 cup creme fraiche
**
1. Put verbena, sugar, and 3/4 cup water into a small saucepan and boil over medium-high heat, undisturbed, until syrup is slightly thickened, about 5 minutes. Strain syrup into a medium bowl, discarding solids. Stir lemon juice and zest into syrup and set aside to let cool. Add strawberries, cover, and let berries macerate in a cool spot for 2-4 hours.
2. Drain berries, reserving syrup. Puree half the berries and half the syrup together in a blender. Transfer to a small saucepan and cook over medium heat, stirring constantly, until sauce has reduced by half, about 10 minutes. Set sauce aside to let cool.
3. Whisk cream in a large bowl until soft peaks form. Add creme fraiche and 1 tbsp. of the reserved syrup (save remaining syrup for another use) and whisk until medium-stiff peaks form. Fold in half the berry sauce.
4. Set aside 4 strawberry slices, then divide remaining berries and sauce among four chilled 4-oz. parfait glasses. Fill glasses with strawberry cream and garnish each with a strawberry. Recipe courtesy of Saveur Magazine
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
**1 cup fresh lemon verbena leaves
3⁄4 cup sugar
1 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1 pint in-season strawberries, hulled and thickly sliced
1 cup heavy cream
1⁄4 cup creme fraiche
**
1. Put verbena, sugar, and 3/4 cup water into a small saucepan and boil over medium-high heat, undisturbed, until syrup is slightly thickened, about 5 minutes. Strain syrup into a medium bowl, discarding solids. Stir lemon juice and zest into syrup and set aside to let cool. Add strawberries, cover, and let berries macerate in a cool spot for 2-4 hours.
2. Drain berries, reserving syrup. Puree half the berries and half the syrup together in a blender. Transfer to a small saucepan and cook over medium heat, stirring constantly, until sauce has reduced by half, about 10 minutes. Set sauce aside to let cool.
3. Whisk cream in a large bowl until soft peaks form. Add creme fraiche and 1 tbsp. of the reserved syrup (save remaining syrup for another use) and whisk until medium-stiff peaks form. Fold in half the berry sauce.
4. Set aside 4 strawberry slices, then divide remaining berries and sauce among four chilled 4-oz. parfait glasses. Fill glasses with strawberry cream and garnish each with a strawberry. Recipe courtesy of Saveur Magazine
FRIED GREEN TOMATO CASSEROLE
This recipe was given to me by one of our favorite customers...............Ms. Lou.
Here we go......
4 medium green tomatoes, sliced
salt and ground black pepper
1 cup Ritz cracker crumbs, divided use
1 cup grated cheese, half sharp cheddar and half Monterey jack, mixed together
4 tablespoons butter, divided use
Heat oven to 350 degrees. Generously grease a shallow baking dish. Layer half the tomatoes in the dish and sprinkle with salt and pepper. Add half the cracker crumbs and half the cheese. Dot with half the butter. Repeat layers.
Bake covered for 30 minutes; uncover and bake 10 minutes or more until browned.
Makes 6 servings
This recipe was given to me by one of our favorite customers...............Ms. Lou.
Here we go......
4 medium green tomatoes, sliced
salt and ground black pepper
1 cup Ritz cracker crumbs, divided use
1 cup grated cheese, half sharp cheddar and half Monterey jack, mixed together
4 tablespoons butter, divided use
Heat oven to 350 degrees. Generously grease a shallow baking dish. Layer half the tomatoes in the dish and sprinkle with salt and pepper. Add half the cracker crumbs and half the cheese. Dot with half the butter. Repeat layers.
Bake covered for 30 minutes; uncover and bake 10 minutes or more until browned.
Makes 6 servings
Bootie's Crema Parfait
I dreamed up this quick, easy and yummy desert.....using Arkansas strawberries.
Ingredients:
8-10 Arkansas strawberries, cleaned, quartered and sprinkled with sugar. (Don't overdo it on the sugar)Two scoops Vanilla Ice Cream and Crema Balsamico.
Equipment:
1 ice cream scoop and a highball glass.
Taking the crema balsamico, swirl a small amount on the bottom of glass. Add 3-4 strawberries then one scoop ice cream. Drizzle more crema balsamico and add more strawberries....repeat. Finish top with crema and strawberries. Dig in.
Ingredients:
8-10 Arkansas strawberries, cleaned, quartered and sprinkled with sugar. (Don't overdo it on the sugar)Two scoops Vanilla Ice Cream and Crema Balsamico.
Equipment:
1 ice cream scoop and a highball glass.
Taking the crema balsamico, swirl a small amount on the bottom of glass. Add 3-4 strawberries then one scoop ice cream. Drizzle more crema balsamico and add more strawberries....repeat. Finish top with crema and strawberries. Dig in.
Blueberry French Toast Casserole with Whipped Cream and Strawberries
Total Time:
9 hr 15 min
Prep:
15 min
Inactive:
8 hr 10 min
Cook:
50 min
Level:Easy
Ingredients
2 tablespoons unsalted butter, plus extra for buttering the dish
One 1-pound day-old loaf challah or white bread, unsliced
Two 6-ounce containers blueberries (about 2 1/4 cups)
6 large eggs
3 cups milk
1 1/4 cups heavy cream
2/3 cup plus 2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
One 16-ounce container strawberries, sliced
One 6-ounce container raspberries
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting, optional
Directions
Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish.
Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or overnight.
Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired.
While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy.
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.
Serves: 6 to 8
Recipe adapted from Food Network Television
Total Time:
9 hr 15 min
Prep:
15 min
Inactive:
8 hr 10 min
Cook:
50 min
Level:Easy
Ingredients
2 tablespoons unsalted butter, plus extra for buttering the dish
One 1-pound day-old loaf challah or white bread, unsliced
Two 6-ounce containers blueberries (about 2 1/4 cups)
6 large eggs
3 cups milk
1 1/4 cups heavy cream
2/3 cup plus 2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
One 16-ounce container strawberries, sliced
One 6-ounce container raspberries
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting, optional
Directions
Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish.
Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or overnight.
Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired.
While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy.
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.
Serves: 6 to 8
Recipe adapted from Food Network Television
ROASTED OKRA AND CHICKPEAS
Total Time: 40 Minutes Prep:10 Cook:30
INGREDIENTS
1 Pound Okra
1 Tablespoon Vegetable Oil
One 14 Ounce can of chickpeas
1 Teaspoon Cumin
1/2 Teaspoon ground Coriander
1/2 Teaspoon Red Chili Powder
DIRECTIONS
Preheat oven to 425 degrees F. Trim the very top of the stem off the okra pods, as they are often brown. Cut into 1 inch diagonal pieces and add to a baking sheet. Toss with oil. Rinse chickpeas with water, then pat dry and add to baking sheet. Sprinkle the spice mixture over the okra and chickpeas and toss to coat. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm, add a cold beer or a nice white wine! Enjoy!
Total Time: 40 Minutes Prep:10 Cook:30
INGREDIENTS
1 Pound Okra
1 Tablespoon Vegetable Oil
One 14 Ounce can of chickpeas
1 Teaspoon Cumin
1/2 Teaspoon ground Coriander
1/2 Teaspoon Red Chili Powder
DIRECTIONS
Preheat oven to 425 degrees F. Trim the very top of the stem off the okra pods, as they are often brown. Cut into 1 inch diagonal pieces and add to a baking sheet. Toss with oil. Rinse chickpeas with water, then pat dry and add to baking sheet. Sprinkle the spice mixture over the okra and chickpeas and toss to coat. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm, add a cold beer or a nice white wine! Enjoy!
BLUEBERRY BANANA BREAD
Recipe courtesy of Giada De Laurentiis
Total Time: 3 Hr. 15 Min. Prep: 15 Min Cook Time: 1 Hour Yield: 6-8 Servings
INGREDIENTS
Butter for greasing loaf pan
1 1/2 cups all purpose flour, plus extra for dusting loaf pan
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed bananas
1 cup (4 ounces) fresh blueberries
DIRECTIONS
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9x5x3 inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours. Who can wait that long?
Recipe courtesy of Giada De Laurentiis
Total Time: 3 Hr. 15 Min. Prep: 15 Min Cook Time: 1 Hour Yield: 6-8 Servings
INGREDIENTS
Butter for greasing loaf pan
1 1/2 cups all purpose flour, plus extra for dusting loaf pan
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed bananas
1 cup (4 ounces) fresh blueberries
DIRECTIONS
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9x5x3 inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours. Who can wait that long?
SKINNY STEAK, STRAWBERRIES AND GORGONZOLA WITH A BALSAMIC REDUCTION
This is a great lo-cal dish. 1 Serving is 318 Calories and 11 Grams of Fat. Serve with crusty rustic bread and you
are ready for dinner.
PREP TIME: 10 MINUTES COOK TIME: 12 MINUTES
INGREDIENTS
1 pound lean beef tenderloin or top sirloin cut into 4 (4oz) filets.
1/2 teaspoon salt
1.2 teaspoon ground pepper
1 tablespoon extra virgin olive oil
1 1/2 cup balsamic vinegar
3 tablespoons Reduced Sugar Strawberry Preserves, (See Note)
1 cup fresh, sliced Arkansas Strawberries
4 tablespoons crumbled Gorgonzola cheese (See Note)
4 cups spring mix or field greens
INSTRUCTIONS
1. Season meat with salt and pepper. 2. Heat olive oil in a nonstick pan over medium high heat. Add meat and sear for 2-3 minutes on each side for medium. Remove from pan, tent and allow to rest for 5 minutes. 3. Add balsamic vinegar to pan and cook until liquid is reduced by half, about 4 minutes. Whisk in strawberry preserves and stir to dissolve. 4. To serve: Line each plate with 1 cup spring mix. Place warm steak on top of each. Next, add sliced strawberries and crumbled gorgonzola. Drizzle the balsamic sauce over the top of each and serve at once. SERVES 4
NOTE: BALSAMIC VINEGAR IS MADE IN ITALY IN THE AREAS AROUND MODENA AND REGGIO EMILIA. GORGONZOLA IS A ITALIAN BLUE CHEESE.
This is a great lo-cal dish. 1 Serving is 318 Calories and 11 Grams of Fat. Serve with crusty rustic bread and you
are ready for dinner.
PREP TIME: 10 MINUTES COOK TIME: 12 MINUTES
INGREDIENTS
1 pound lean beef tenderloin or top sirloin cut into 4 (4oz) filets.
1/2 teaspoon salt
1.2 teaspoon ground pepper
1 tablespoon extra virgin olive oil
1 1/2 cup balsamic vinegar
3 tablespoons Reduced Sugar Strawberry Preserves, (See Note)
1 cup fresh, sliced Arkansas Strawberries
4 tablespoons crumbled Gorgonzola cheese (See Note)
4 cups spring mix or field greens
INSTRUCTIONS
1. Season meat with salt and pepper. 2. Heat olive oil in a nonstick pan over medium high heat. Add meat and sear for 2-3 minutes on each side for medium. Remove from pan, tent and allow to rest for 5 minutes. 3. Add balsamic vinegar to pan and cook until liquid is reduced by half, about 4 minutes. Whisk in strawberry preserves and stir to dissolve. 4. To serve: Line each plate with 1 cup spring mix. Place warm steak on top of each. Next, add sliced strawberries and crumbled gorgonzola. Drizzle the balsamic sauce over the top of each and serve at once. SERVES 4
NOTE: BALSAMIC VINEGAR IS MADE IN ITALY IN THE AREAS AROUND MODENA AND REGGIO EMILIA. GORGONZOLA IS A ITALIAN BLUE CHEESE.
Sweet Potato Chili Cakes with Cilantro Lime Sauce
Food Network Kitchen Total Time: 35 min Prep: 20 min Cook: 15 min Yield:12 servings Level:Easy Ingredients 4 cups peeled and grated sweet potatoes 1/2 jalapeno pepper, seeded and diced 3/4 cup all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 cup whole milk 1 large egg, lightly beaten Olive oil for frying Cilantro Lime Cream Sauce, recipe follows Chopped fresh cilantro leaves, for garnish Cilantro Lime Cream Sauce: 1 (8-ounce) container sour cream 1/2 cup minced fresh cilantro leaves 1 lime, zested and juiced Pinch salt Directions In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper. In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined. Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro. Cilantro Lime Cream Sauce: In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve. |
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Sweet Potato Fries with Cilantro Sour Cream Sauce
Ingredients 2 large sweet potatoes 2 tablespoons olive oil Table salt Black pepper 1 cup Sour Cream 1 ½ tablespoons finely chopped cilantro 1 tablespoon lime juice ¾ tablespoon cayenne pepper ¾ tablespoon chili pepper Preparation Preheat the oven to 450ºF. Peel and slice sweet potatoes into strips and place potatoes on baking tray (try to space them so that none are touching). Brush with olive oil and sprinkle with a pinch of salt and black pepper. Bake for 20-25 minutes (or until they begin to brown on the edges). In a bowl, mix sour cream, cilantro, lime juice, cayenne pepper and chili pepper thoroughly. Give the mixture a taste – if you’re looking for an extra kick, add more cayenne pepper and chili pepper to taste. Serve fries while they are hot! Enjoy! |
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Smoked Paprika Sweet Potato Fries with Spicy Lime Dipping Sauce
Serves 2
For the Fries:
§ One large sweet potato, peeled and thinly sliced into long fries
§ heaping 1/4 tsp salt
§ 1/2 tsp smoked paprika
§ 2 teaspoons corn starch (per large potato)
§ olive oil
Dipping Sauce:
§ 1/3 cup mayo (or 1/3 cup Greek yogurt or sour cream)
§ juice of 1/4 of a lime
§ 3/4 tsp Sriracha
§ 1/4 tsp salt only if using yogurt or sour cream
Preheat your oven to 400°. Line a large rimmed baking sheet with parchment paper. Place potatoes in a large bowl, sprinkle with corn starch, and toss well to coat. Place potatoes in an even layer on the baking sheet. Sprinkle with salt and paprika, and drizzle with olive oil. Bake for 25-30 minutes, flipping fries 15 minutes in so they crisp on all sides. While the fries cook, mix together the ingredrients for the sauce. Let cool slightly and serve immediately.
SPANISH POTATO OMELET
Prep Time: 15 Minutes
Cook Time: 45 Minutes
6 Servings
INGREDIENTS
1/2 cup olive oil
1/2 pound potatoes, thinly sliced
1 large onion, thinly sliced
4 eggs
Salt and Pepper to taste
2 Tomatoes-peeled, seeded, and coarsely chopped
2 Green Onions, chopped
DIRECTIONS
1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
3. Meanwhile, beat eggs togetyher wityh salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onions and serve warm.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
6 Servings
INGREDIENTS
1/2 cup olive oil
1/2 pound potatoes, thinly sliced
1 large onion, thinly sliced
4 eggs
Salt and Pepper to taste
2 Tomatoes-peeled, seeded, and coarsely chopped
2 Green Onions, chopped
DIRECTIONS
1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
3. Meanwhile, beat eggs togetyher wityh salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onions and serve warm.
Fennel Apple Slaw
1 cup thinly sliced celery
1 cup coarsely chopped fresh flat-leaf parsley
1 large shallot, thinly sliced
1.4 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper
1 large fennel bulb
1 large, crisp, sweet apple, thinly sliced
2 Tbsp. apple cider vinegar
1 tsp sugar
DIRECTIONS
1.Toss together first 6 ingredients in a medium bowl. Slice fennel bulb thinly, reserving fronds. Finely chop fennel fronds to equal 1 1/2 Tbsp. and sprinkle over sald. Add fennel slices to salad. 2. Toss together apple slices, vinegar, and sugar in a small bowl. Add apple mixture to fennel mixture; toss to combine
Makes 4 to 6 servings. Hands-on 20 minutes. Total 20 minutes.
Recipe Complements of Southern Living Magazine
1 cup thinly sliced celery
1 cup coarsely chopped fresh flat-leaf parsley
1 large shallot, thinly sliced
1.4 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper
1 large fennel bulb
1 large, crisp, sweet apple, thinly sliced
2 Tbsp. apple cider vinegar
1 tsp sugar
DIRECTIONS
1.Toss together first 6 ingredients in a medium bowl. Slice fennel bulb thinly, reserving fronds. Finely chop fennel fronds to equal 1 1/2 Tbsp. and sprinkle over sald. Add fennel slices to salad. 2. Toss together apple slices, vinegar, and sugar in a small bowl. Add apple mixture to fennel mixture; toss to combine
Makes 4 to 6 servings. Hands-on 20 minutes. Total 20 minutes.
Recipe Complements of Southern Living Magazine
Uncle Bob's Fresh Apple Cake
Recipe courtesy of Paula Deen
Total Time:
2 hr 55 min
Prep:25 min
Inactive:1 hr
Cook: 1 hr 30 min
Yield:6 to 8 servings, about 3/4 cup
Level:Easy
Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Recipe courtesy of Paula Deen
Total Time:
2 hr 55 min
Prep:25 min
Inactive:1 hr
Cook: 1 hr 30 min
Yield:6 to 8 servings, about 3/4 cup
Level:Easy
Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Waldorf Salad
Recipe courtesy of Food Network Kitchen
Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 servings (4 cups)
Level:Easy
Ingredients
1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2.html?oc=linkback
Recipe courtesy of Food Network Kitchen
Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 servings (4 cups)
Level:Easy
Ingredients
1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2.html?oc=linkback
Caramelized Figs with Honey and Cheese
PREP: 15 MINS
TOTAL TIME: 15 MINS
SERVINGS:6
SOURCE · Martha Stewart Living
INGREDIENTS
· 2 tablespoons honey, plus more for drizzling
· 1 tablespoon fennel seeds, chopped
· 1 pound ripe fresh figs, halved
· 1/4 cup almonds, toasted and chopped
· 2 ounces sheep's-milk cheese, such as Pecorino Toscano or manchego, shaved
· Wheatmeal crackers (such as Carr's), for serving (optional)
DIRECTIONS
1. STEP 1
Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.
PREP: 15 MINS
TOTAL TIME: 15 MINS
SERVINGS:6
SOURCE · Martha Stewart Living
INGREDIENTS
· 2 tablespoons honey, plus more for drizzling
· 1 tablespoon fennel seeds, chopped
· 1 pound ripe fresh figs, halved
· 1/4 cup almonds, toasted and chopped
· 2 ounces sheep's-milk cheese, such as Pecorino Toscano or manchego, shaved
· Wheatmeal crackers (such as Carr's), for serving (optional)
DIRECTIONS
1. STEP 1
Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.
Fig and Brie Crostini
Ingredients
· Original recipe makes 12 servings
Fig Spread:
1 cup finely chopped dried figs
1/2 cup cider vinegar
1/4 cup brown sugar
1/4 cup minced white onion
1/2 teaspoon ground ginger
1 pinch garlic powder
1 pinch cayenne pepper
1 pinch ground cloves
1 pinch ground cinnamon
Crostini:
1 (8 ounce) loaf French bread, cut into 1-inch slices
Olive oil cooking spray
1 (8 ounce) round Brie cheese, cut into bite-size pieces
1 Granny Smith apple, cut into matchstick-size pieces
1 tablespoon oregano
DIRECTIONS
1. Combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. Arrange bread slices on a baking sheet. Lightly spray both sides of each bread slice with olive oil cooking spray.
4. Bake bread slices under the broiler until toasted, about 2 minutes per side. Remove bread from oven and cool slightly, keeping broiler on.
5. Blend fig spread in a blender or food processor until pureed. Spread about 1 teaspoon fig spread onto each toasted bread slice; top with Brie cheese and apple pieces. Sprinkle each crostini with oregano.
6. Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes.
Ingredients
· Original recipe makes 12 servings
Fig Spread:
1 cup finely chopped dried figs
1/2 cup cider vinegar
1/4 cup brown sugar
1/4 cup minced white onion
1/2 teaspoon ground ginger
1 pinch garlic powder
1 pinch cayenne pepper
1 pinch ground cloves
1 pinch ground cinnamon
Crostini:
1 (8 ounce) loaf French bread, cut into 1-inch slices
Olive oil cooking spray
1 (8 ounce) round Brie cheese, cut into bite-size pieces
1 Granny Smith apple, cut into matchstick-size pieces
1 tablespoon oregano
DIRECTIONS
1. Combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. Arrange bread slices on a baking sheet. Lightly spray both sides of each bread slice with olive oil cooking spray.
4. Bake bread slices under the broiler until toasted, about 2 minutes per side. Remove bread from oven and cool slightly, keeping broiler on.
5. Blend fig spread in a blender or food processor until pureed. Spread about 1 teaspoon fig spread onto each toasted bread slice; top with Brie cheese and apple pieces. Sprinkle each crostini with oregano.
6. Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes.
Sicilian Fig Cookies
Total Time:
2 hr 25 min Prep: 1 hr 55 min Cook: 30 min Yield:24 cookies Level:Intermediate Ingredients For the Dough: 2 1/2 cups all-purpose flour 1/2 cup granulated sugar Pinch of salt 12 tablespoons cold unsalted butter, cut into small pieces 3 large egg yolks 1 teaspoon vanilla extract Finely grated zest of 1 lemon 4 teaspoons fresh lemon juice For the Filling: 1 cup whole almonds, toasted 1 cup dried figs, stemmed Finely grated zest of 1 orange 1/2 cup dry red wine 1 tablespoon honey 1/2 teaspoon cocoa powder (natural or Dutch-process) For the Glaze: 1 cup confectioners' sugar 1 teaspoon finely grated orange zest 3 tablespoons fresh orange juice Silver nonpareils, for decorating Directions Make the dough: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Whisk the yolks, vanilla and lemon zest and juice, then add to the food processor and pulse until the dough holds together when pinched (stop before it gathers into a ball). Turn out onto a sheet of plastic wrap and knead into a disk. Wrap and refrigerate until firm, at least 1 hour. Meanwhile, make the filling: Pulse the almonds in a clean food processor until coarsely chopped; transfer to a saucepan. Pulse the figs in the food processor until finely chopped and add to the saucepan along with the orange zest, wine, honey and cocoa powder. Cook over medium heat, stirring, 5 minutes. Let cool. Line 2 baking sheets with parchment paper. Roll the dough into about 24 balls, then flatten into 2-inch disks. Place 1 heaping teaspoon filling in the center. Wrap the pastry over the filling, then roll into a ball, covering the filling. Put on the prepared baking sheets, cover and refrigerate about 30 minutes. Preheat the oven to 350 degrees F. Bake until the cookies are lightly browned, 20 to 30 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Whisk the confectioners' sugar and orange zest and juice in a bowl. Brush the cookies with the glaze and top with the nonpareils. Let set, about 15 minutes. Store in an airtight container up to 1 week. |
Bootsie’s Grilled Peaches
Serves 4 INGREDIENTS 2 Semi-Ripe Free Stone Peaches 1 teaspoon canola or vegetable oil 1 Tablespoon Local Honey 1 Tablespoon Balsamic Vinegar DIRECTIONS Wash peaches and cut in half removing the stone. Brush the cut side of the peaches with the teaspoon of canola oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip, brush cut side of peaches with balsamic and honey mixture, let sear for 1 minute, then flip and sear for one minute on cut side to finish. Peaches should be warm and should be firm enough to cut with a knife and fork. These peaches are especially delicious served with pork loin. Enjoy!!! |
Scalloped Potato Gratin
Recipe courtesy of Tyler Florence Total Time: 1 hr 5 min Prep: 15 min Cook: 50 min Yield:4 to 6 servings Level:Easy Ingredients 1 1/2 cups heavy cream 3 bay leaves 2 sprigs fresh thyme, plus more to finish 2 garlic cloves, chopped 1/2 teaspoon freshly grated nutmeg Salt and freshly ground black pepper Unsalted butter 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling Directions Preheat the oven to 400 degrees F. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes |
Aida's Corn, Tomato and Avocado Salad
Recipe courtesy of Aida Mollenkamp
Total Time:
25 min
Prep:
10 min
Inactive:
15 min
Yield:8 servings
Level:Easy
Ingredients
For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Photography by Kate Sears
Recipe courtesy of Aida Mollenkamp
Total Time:
25 min
Prep:
10 min
Inactive:
15 min
Yield:8 servings
Level:Easy
Ingredients
For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Photography by Kate Sears
The Lady and Sons Peach Cobbler
Recipe courtesy of Paula Deen
Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield:8 to 10 servings
Level:Easy
Ingredients
1/2 cup (1 stick) butter
1 1/2 cups sugar
1 1/2 cups self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Directions
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
*Cook's Note: The most important part of this dish is not stirring the mixture.
Recipe courtesy of Paula Deen
Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield:8 to 10 servings
Level:Easy
Ingredients
1/2 cup (1 stick) butter
1 1/2 cups sugar
1 1/2 cups self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Directions
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
*Cook's Note: The most important part of this dish is not stirring the mixture.
Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta
Recipe courtesy Wolfgang Puck, 2004
Total Time:
48 min
Prep:
25 min
Cook:
23 min
Yield:4 to 6 servings
Level:Intermediate
BLOGGERS NOTE* We carry the San Marzano tomatoes. These little orbs of joy require NO BLANCHING! When they ripen, simply peel the skin off and de-seed!!!! Fresh Marinara cutting prep time to about 15 minutes!
Ingredients
2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Directions
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Recipe courtesy Wolfgang Puck, 2004
Total Time:
48 min
Prep:
25 min
Cook:
23 min
Yield:4 to 6 servings
Level:Intermediate
BLOGGERS NOTE* We carry the San Marzano tomatoes. These little orbs of joy require NO BLANCHING! When they ripen, simply peel the skin off and de-seed!!!! Fresh Marinara cutting prep time to about 15 minutes!
Ingredients
2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Directions
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Corn-Jalapeño Fritters
Photo by Danny Kim Recipe Bon Appetit
·
INGREDIENTS
2 large eggs, beaten to blend
· ¼ cup all-purpose flour
· 2 tablespoons finely grated Parmesan
· ½ teaspoon kosher salt, plus more
· 2 cups fresh corn kernels
· 1 scallion, thinly sliced
· ½ jalapeño, seeded, finely chopped
· 2 tablespoons vegetable oil
· Sour cream and lime wedges (for serving)
PREPARATION ·
Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
Photo by Danny Kim Recipe Bon Appetit
·
INGREDIENTS
2 large eggs, beaten to blend
· ¼ cup all-purpose flour
· 2 tablespoons finely grated Parmesan
· ½ teaspoon kosher salt, plus more
· 2 cups fresh corn kernels
· 1 scallion, thinly sliced
· ½ jalapeño, seeded, finely chopped
· 2 tablespoons vegetable oil
· Sour cream and lime wedges (for serving)
PREPARATION ·
Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
Zucchini Gratin Recipe
Courtesy of Ina Garten
Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min
Yield:6 servings
Level:EasyIngredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Courtesy of Ina Garten
Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min
Yield:6 servings
Level:EasyIngredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Zucchini Herb Casserole
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Bring an Avocado and you have Lunch!!!
The Avocado is a wonderful thing! Rich, filling, and versatile, the avocado needs only a couple other ingredients to make a complete meal. Some suggestions:
Mash onto toast or crackers and top with a squeeze of lemon juice.
Bacon Wrapped Peaches
Total Time: 30 Minutes - Serves 4
We just love wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charred. The secret ingredient is the grilled scallion tucked into the peach pit.
6 Scallions, white and light green parts only
Vegetable Oil for brushing
Kosher Salt
4 large peaches, halved and pitted
16 thin strips of bacon (about 1/2 pound)
16 toothpicks, soaked in water for 30 minutes
1. Light a gas grill. Brush the scallions with vegetable oil and season lightly with salt. Grill them over moderate heat, turning until they are softened and lightly charred, about 3 minutes. Let cool and cut into 3/4 inch lengths.
2. Fill the peach pit cavities with the scallion pieces and season with salt. Wrap two strips of bacon around each peach half and secure the bacon strips with toothpicks.
3. Lightly brush the stuffed peaches with vegetable oil and grill them cut side down over moderate high heat until they are lightly charred. 1 to 2 minutes. Carefullly flip the peaches and grill them over moderately LOW head, turning occasionally, until they just start to soften and bacon is crisp at the edges. 7 minutes....Transfer to a platter and serve.
Recipe Courtesy of Food & Wine Magazine
Total Time: 30 Minutes - Serves 4
We just love wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charred. The secret ingredient is the grilled scallion tucked into the peach pit.
6 Scallions, white and light green parts only
Vegetable Oil for brushing
Kosher Salt
4 large peaches, halved and pitted
16 thin strips of bacon (about 1/2 pound)
16 toothpicks, soaked in water for 30 minutes
1. Light a gas grill. Brush the scallions with vegetable oil and season lightly with salt. Grill them over moderate heat, turning until they are softened and lightly charred, about 3 minutes. Let cool and cut into 3/4 inch lengths.
2. Fill the peach pit cavities with the scallion pieces and season with salt. Wrap two strips of bacon around each peach half and secure the bacon strips with toothpicks.
3. Lightly brush the stuffed peaches with vegetable oil and grill them cut side down over moderate high heat until they are lightly charred. 1 to 2 minutes. Carefullly flip the peaches and grill them over moderately LOW head, turning occasionally, until they just start to soften and bacon is crisp at the edges. 7 minutes....Transfer to a platter and serve.
Recipe Courtesy of Food & Wine Magazine
Caprese is far more than just tomatoes, mozzarella and fresh basil! It can be lots of wonderful combinations. Here are just a few to try............be adventurous!
* Roasted Red Pepper*Feta *Chive
* Cantaloupe*Scamorza*Mint
* Peach*Burrata*Tarragon
* Grilled Eggplant*Ricotta*Dill
Next Question: What are Burrata and Scamorza and where do I find them?
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.
Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. It can also be made from other milks, but that is less common.
Smoked Scamorza (scamorza affumicata)
Scamorza is a plastic (or stretched) curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white in color unless smoked. When smoked, the color is almond with a lighter interior.
You should be able to get both of these cheeses at either Fresh Market or Whole Foods.
Fruit and Gorgonzola Salad with Prosciutto
Total Time:
20 min
Prep:
10 min
Cook:
10 min
Yield:4 servings
Level:Easy
Ingredients
3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled
Directions
Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.
Per serving: Calories 304; Fat 18 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,193 mg; Carbohydrate 26 g; Fiber 5 g; Protein 13 g
Photograph by Antonis Achilleos
Total Time:
20 min
Prep:
10 min
Cook:
10 min
Yield:4 servings
Level:Easy
Ingredients
3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled
Directions
Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.
Per serving: Calories 304; Fat 18 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,193 mg; Carbohydrate 26 g; Fiber 5 g; Protein 13 g
Photograph by Antonis Achilleos
Stuffed Zucchini
Serves 4-6 People
Preheat oven to 425 degrees
Olive Oil
4 Medium Zucchini, washed
1 Medium Onion Diced
1Tablespoon minced garlic
1 Pound fresh ground chuck
1 Medium tomato, diced
1 Teaspoon each, Dried Oregano, Basil and Thyme
1 Tablespoon each Fresh Oregano, Basil and Thyme, minced
1 Tablespoon tomato paste
The pulp of 4 Zucchinis
Grated Parmesan cheese
In a Dutch Oven, add 2 Tablespoon of Olive Oil and heat on medium heat. Add ground chuck, onions, dried herbs and cook until meat no longer has pink in it.
Add the pulp of the zucchini and the diced tomato and one tablespoon each of minced fresh basil, oregano and thyme and 1 Tablespoon tomato paste.. Cook and stir until the majority of the moisture is gone. Meanwhile,Spray Pam on bottom and sides of a large Pyrex dish.. Stuff each Zucchini with the meat mixture and cover pan with aluminum foil. Bake covered at 425 degrees for 30 minutes. When time is up, uncover pan and grate parmesan cheese on top of the filling and continue cooking for 20 to 25 minutes.This mixture is also good stuffed into Sweet Banana Peppers and Anaheim Peppers!
Serves 4-6 People
Preheat oven to 425 degrees
Olive Oil
4 Medium Zucchini, washed
1 Medium Onion Diced
1Tablespoon minced garlic
1 Pound fresh ground chuck
1 Medium tomato, diced
1 Teaspoon each, Dried Oregano, Basil and Thyme
1 Tablespoon each Fresh Oregano, Basil and Thyme, minced
1 Tablespoon tomato paste
The pulp of 4 Zucchinis
Grated Parmesan cheese
In a Dutch Oven, add 2 Tablespoon of Olive Oil and heat on medium heat. Add ground chuck, onions, dried herbs and cook until meat no longer has pink in it.
Add the pulp of the zucchini and the diced tomato and one tablespoon each of minced fresh basil, oregano and thyme and 1 Tablespoon tomato paste.. Cook and stir until the majority of the moisture is gone. Meanwhile,Spray Pam on bottom and sides of a large Pyrex dish.. Stuff each Zucchini with the meat mixture and cover pan with aluminum foil. Bake covered at 425 degrees for 30 minutes. When time is up, uncover pan and grate parmesan cheese on top of the filling and continue cooking for 20 to 25 minutes.This mixture is also good stuffed into Sweet Banana Peppers and Anaheim Peppers!
MINI BLUEBERRY-LAVENDER CORNMEAL CREAM TARTS
TIP: USE STORE BOUGHT TARTLETS!
Active Time: 45 minutes
Total Time: 3 Hrs. 50 Minutes
Makes:12
CREAM
1 Cup Heavy Cream, and 1/2 teaspoons fresh or dried lavender, plus more for serving.
CRUSTS
1 cup all purpose flour, plus more for dusting
1/4 cup finely ground cornmeal
1 tablespoon plus 1 and 1/2 teaspoons sugar
1/2 teaspoon coarse salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
2 tablespoons ice water
FILLING
2 tablespoons sugar
1/4 vanilla bean, seeds scraped
1 to 2 cups fresh blueberries
1. Cream: Bring cream and lavender just to a boil in a small saucepan. Remove from heat, cover, and let cool completely. Refrigerate until well chilled, up to 2 days.
2. Crusts: Pulse flour, cornmeal, sugar and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse crumbs. Add yolk anbd ice wate and pulse until dought comes together, then knead until very smooth and combined. Pat into a disk, wrap in plastic, and refrigerate at least 30 minutes or overnight.
3. Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a little more than 1/8 inch thick. Cut out 4 inch circles, gathering scraps and rerolling dough once. Fit into twelve 2 and 1/2 inch diameter tartlet pans, making sides thicker than bottoms. Place pans on a rimmed baking sheet and freeze until firm, about 30 minutes.
4. Preheat oven to 350 degrees. Bake on baking sheet until golden brown, pressing down often on centers as they puff up, about 25 minutes. Let cool completely.
5. Filling: Pass cold lavender cream through a fine sieve into a mixing bowl. In a small bowl, mix sugar and vanilla bean seeds with fingers until combined. Add to cream and whisk with a mixer on high spped untilo soft peaks form. Dividing evenly, dollop cream into tart shells, top with blueberries and lavender and serve.
Blueberry Scones with Lemon Glaze
Recipe courtesy of Tyler Florence
Total Time:
40 min
Prep:
20 min
Cook:
20 min
Yield:8 scones
Level:Easy
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Bootsie's Purple Hull Peas
One pound shelled and washed Purple Hulls
One Medium Vidalia onion, minced
One clove Garlic, Minced
1/8 teaspoon red pepper flakes or one whole Jalepeno
3 slices Petit Jean Bacon, minced
One Cup Unsalted Chicken Stock
One Cup Water
Tony Chachere's or Old Bay
Salt and Pepper
Peppered Vinegar
1 teaspoon Olive Oil
In a medium dutch oven over medium heat add Olive Oil, bacon, garlic and onion. Cook until bacon grease is just rendered. Pour in Purple Hulls, water and chicken stock. Salt, Pepper,(to taste, but remember that bacon is salty) several hefty shakes of Tony Chachere's and to to three shakes of Peppered Vinegar. Stir and then bring to a boil. When peas come to a boil, turn down heat to love and cock the lid slightly to allow steam to escape. Check peas in 15 to 20 minutes as you might need to add alittle more moisture as the peas cook down. Peas should be cooked "to the tooth" not mushy.
Serve peas with Florence's Homestyle Cha Cha and minced onions and Enjoy!!!
Recipe courtesy of Tyler Florence
Total Time:
40 min
Prep:
20 min
Cook:
20 min
Yield:8 scones
Level:Easy
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Bootsie's Purple Hull Peas
One pound shelled and washed Purple Hulls
One Medium Vidalia onion, minced
One clove Garlic, Minced
1/8 teaspoon red pepper flakes or one whole Jalepeno
3 slices Petit Jean Bacon, minced
One Cup Unsalted Chicken Stock
One Cup Water
Tony Chachere's or Old Bay
Salt and Pepper
Peppered Vinegar
1 teaspoon Olive Oil
In a medium dutch oven over medium heat add Olive Oil, bacon, garlic and onion. Cook until bacon grease is just rendered. Pour in Purple Hulls, water and chicken stock. Salt, Pepper,(to taste, but remember that bacon is salty) several hefty shakes of Tony Chachere's and to to three shakes of Peppered Vinegar. Stir and then bring to a boil. When peas come to a boil, turn down heat to love and cock the lid slightly to allow steam to escape. Check peas in 15 to 20 minutes as you might need to add alittle more moisture as the peas cook down. Peas should be cooked "to the tooth" not mushy.
Serve peas with Florence's Homestyle Cha Cha and minced onions and Enjoy!!!
Pork Medallions with Blueberry Coulis
Recipe Courtesy of Boots Shirey·
Prep Time 20 min
· Total Time 60 min
· Servings 4
iNGREDIENTS
1 1/2 pounds pork tenderloin
1 teaspoon black pepper
1 teaspoon salt
2 teaspoons garlic powder
1/2 cup frozen or fresh blueberries
2 teaspoons minced garlic
1 tablespoon honey
1/2 cup balsamic vinegar
DIRECTIONS
1. Pre-heat oven to 375*F. Line baking sheet with aluminum foil.
2. Mix together pepper, salt and garlic powder in a small bowl or ramekin. Rub mixture all over the pork tenderloin.
3. Place tenderloin on the baking sheet and onto the center rack of the oven. Be sure to have baking sheet in the center of the rack. Allow to bake for 30-40 minutes. Oven temperatures may vary, so use an internal thermometer to check for doneness. If it reads 140*F-150*F it is done. If you do not have an internal thermometer, the center of the tenderloin when cooked will be slightly pink, but will not look raw!
4. Place blueberries in a medium sauce pan on med-high heat. Using a wooden spoon or potato masher, begin breaking the blueberries while cooking. Add garlic and honey. Blueberries will begin to boil and sauce will begin to form. Stir in balsamic vinegar. Bring sauce to a boil and allow to reduce. Reduction time is about 12-15 minutes.
5. Once tenderloin is done baking, remove from oven and allow to sit for 10 minutes before slicing. Remove sauce from stove heat once it has reduced and become slightly thick, it should flow almost like the consistency of honey off of a spoon.
6. Slice tenderloin into medallions, about 3/4 to 1 inch thick. Plate 1 medallion (1 serving) onto dish and spoon sauce over medallion. Serve with Basmati Rice and Asparagus. Also great with a white wine.
Recipe Courtesy of Boots Shirey·
Prep Time 20 min
· Total Time 60 min
· Servings 4
iNGREDIENTS
1 1/2 pounds pork tenderloin
1 teaspoon black pepper
1 teaspoon salt
2 teaspoons garlic powder
1/2 cup frozen or fresh blueberries
2 teaspoons minced garlic
1 tablespoon honey
1/2 cup balsamic vinegar
DIRECTIONS
1. Pre-heat oven to 375*F. Line baking sheet with aluminum foil.
2. Mix together pepper, salt and garlic powder in a small bowl or ramekin. Rub mixture all over the pork tenderloin.
3. Place tenderloin on the baking sheet and onto the center rack of the oven. Be sure to have baking sheet in the center of the rack. Allow to bake for 30-40 minutes. Oven temperatures may vary, so use an internal thermometer to check for doneness. If it reads 140*F-150*F it is done. If you do not have an internal thermometer, the center of the tenderloin when cooked will be slightly pink, but will not look raw!
4. Place blueberries in a medium sauce pan on med-high heat. Using a wooden spoon or potato masher, begin breaking the blueberries while cooking. Add garlic and honey. Blueberries will begin to boil and sauce will begin to form. Stir in balsamic vinegar. Bring sauce to a boil and allow to reduce. Reduction time is about 12-15 minutes.
5. Once tenderloin is done baking, remove from oven and allow to sit for 10 minutes before slicing. Remove sauce from stove heat once it has reduced and become slightly thick, it should flow almost like the consistency of honey off of a spoon.
6. Slice tenderloin into medallions, about 3/4 to 1 inch thick. Plate 1 medallion (1 serving) onto dish and spoon sauce over medallion. Serve with Basmati Rice and Asparagus. Also great with a white wine.