Tex-Mex Cheese Crisps

This recipe will make a great appetizer. They came together fast and makes a goodly amount. I baked up 1/2 of the recipe and froze the unbaked portion. I also froze the batch that I baked. Hope all this pans out, so to speak. I made my own garlic salt because did not have any on hand. I also weighed out all ingredients on my handy dandy kitchen scale.

Ingredients:

• 1 3/4 cup flour (215g)
• 1 teaspoon chili powder
• 1 teaspoon garlic salt (3/4 teaspoon salt and 1/4 teaspoon garlic granules)
• 1/2 teaspoon paprika
• 6 1/2 ounces unsalted butter, chopped (200g)
• 1 egg, lightly beaten
• 6 1/2 ounces Cheddar cheese, grated (200g)

Directions:

I used parchment paper on baking sheets for easy clean up.

Preheat oven to 415-degrees.

Place flour, chili powder, garlic salt and paprika into a food processor. Pulse to combine.

Add the cubed butter and pulse until resembles fine breadcrumbs.

Add the egg and cheese and pulse until mixture comes together.

Form into a ball, wrap in plastic and refrigerate for 20 minutes. I made this ahead and chilled much longer. If you do this allow dough to set out at room temperature until dough can be rolled on a lightly floured surface.

Roll 1/8-inch thickness with a rolling pin and cut into 2 1/2 -inch shapes. Place on parchment lined sheets, allowing room for spreading.

Bake for 12 minutes or until crisp and golden brown.

Leave on tray to cool for 2 minutes and then transfer to wire racks to cool completely.

Store at room temperature and to serve; finish with a grind of salt on the tops.

This makes ALOT; so recommend halving!

On-The-Fence Brownies

 

Fudgy, cakey... cannot decide? These brownies are best of both worlds; ultramoist and nice rise of a cake brownie. Reipe courtesy of "The King Arthur Company Essential Cookie Companion.

Ingredients:

• 2 sticks unsalted butter (16 tablespoons, 226g)
• 2 1/4 cups sugar (446g)
• 1 1/4 cups Dutch process cocoa (I found Ghirardelli brand at Walmart)
• 1 teaspoon salt
• 1 teaspoon baking powder (Less 1/8 teaspoon for High Altitude)
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 tablespoon water (for High Altitude)
• 1 1/2 cups flour (180g)
• 1 cup chocolate chips (170g)

Directions:

Preheat oven to 350-degrees (355-degrees for High Altitude).

Lightly grease a 9x13-inch pan.

In a medium sized saucepan set over low heat, melt the butter.

Off heat add the sugar and stir to combine.

Return the pan to the heat and heat till just hot (120-degrees on instant read thermometer). This gives the brownies that shiny top. Stir in the cocoa, salt, baking powder and vanilla. 

Whisk in the eggs, stirring until smooth; then add the flour and chocolate chips, again stirring until smooth.

Pour into prepared pan.

Bake the brownies for 28-30 minutes or until cake tester inserted into the center comes out clean. First bake for me took about 33 minutes, but kept testing after 28 minutes.

Remove from oven and cool on a rack before cutting.

How to Downsize Your Pies

 

These are a bit of work; but wonderful results. King Arthur Flour website; click on Blogs and search "how to down size".  I made 12 mini apple pies and used the Crumb Crust for the topping. Pecan and Pumpkin are also featured. 

Ingredients for Pie Crumbs (make ahead, seal and store in the freezer) ( enough for 12 mini pies)

• 2 1/2 cups (300g) unbleached flour
• 1 1/4 teaspoons salt
• 1/4 cup (46g) shortening
• 10 tablespoons (142g) very cold unsalted butter (diced)
• 6-7 tablespoons ice water or cold vodka ( I used both)

Directions for Pie Crumbs:

Mix flour salt and shortening until fully blended into the flour.

Add cold diced butter and mix in a stand mixer until some butter has broken down and some remain in larger chunks. (The liquid is added when ready to prepare the mini pies.)

Seal in a ziplock bag, label and freeze.

Rest pie crumbs in mixing bowl for 30 minutes when ready to prepare the mini pies.

Add enough liquid to bring everything together in a rough but cohesive ball. 

Divided dough into 12 pieces (40g) ea. Shape into a ball; then flatten into a 2-inch disk.

Place each disc into the wells of an ungreased muffin tins. Full size ( 2-inches across the bottom, 2 3/4-inch across the top and 1 1/4-inch deep)

Using the bottom of a glass spice jar; center the jar over disc, press down, twisting the glass a bit. Use your fingers to press the crust the rest of the way to the top of the well.

Put the muffin pan in the refrigerator to keep the crust cool while you make your filling.

Ingredients for Apple Pie Filling:

• 4 tablespoon butter
• 8 cups peeled, finely diced apples (about 3 pounds)
• 12 tablespoons sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamont
• 1/4 teaspoon nutmeg
• 1/4 allspice
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 teaspoons vanilla
• 2 tablespooons lemon juice

Directions for Apple Pie Filling:

Preheat oven to 425-degrees.

Melt butter in a large saucepan and cook over medium heat and add the apples; stirring frequently for a couple of minutes until apples are thoroughly coated with butter and exude juices.

Add sugar, salt and spices and cook a couple of minutes until syrupy.

Add flour and cornstarch; stirring until thickened.

Stir in vanilla and lemon juice. 

Remove from heat and allow to cool a bit.

Ingredients for Crumb Crust:

• 1/2 cup flour
• 6 tablespoons cold butter
• 6 tablespoons sugar

Directions for Crumb Crust:

Place all ingredients in a food processor until cohesive.

Putting it all together!

Scoop the filling into the prepared muffin crusts. 73g for each.

Add a generous 1 tablespoon of Crumb Crust on tops of each.

Bake 35-40 minutes until edges of crusts are light brown and filling is bubbly.

Remove carefully and carefully loosen their edges.

After 15 minutes remove pies and place on rack to finish cool

Wrap and Freeze. 

Thaw and reheat 5-10 minutes at 350-degrees.

Serve with vanilla ice cream.

Mexican Chicken Stew

This recipe was provided courtesy of Dave Lieberman foodnetwork.com  One could buy roasted chicken, but I decided to use one of my blog recipes for cooking chicken. I used 3 chicken breasts sprinkled with Bam ( Blog: 2/28/13 Label: spices) and followed directions for Seared Chicken Breasts. 

 Ingredients:

• 4 tablespoons olive oil
• 1 medium onion, roughly chopped
• 4 large cloves garlic, roughly chopped
• 2 jalapenos, seeded and diced
• 1 tablespoon dried oregano
• 1 teaspoon dried cumin
• 1 (28 ounce) can chopped tomatoes
• 3 cups shredded cooked chicken  Seared Chicken Breasts (Blog: 2/25/15 Label: chicken)
• Few dashes Worcestershire
• Franks Hot Sauce, to taste
• 3 cups chicken stock
• 1 lime
• fresh cilantro
• salt and pepper to taste

Directions:

Sprinkle chicken breasts with Bam and follow directions for Seared Chicken Breasts. Once a little cooled; shred the chicken.

I used the same skillet to cook the chopped onion, garlic and jalepenos. Once the chicken is removed; add the olive oil over medium heat. Add the onion, garlic and jalepenos. Sweat until soft.

Tranfer the onion mixture to a large sauce pan. Add the spices and cook one minute. Add tomatoes, chicken, Worcestershire and chicken stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into pot and add the juiced halves as well.

Add Frank's if desired, cilantro and adjust salt and pepper.

Serve over cooked Basmati Rice; add some Ghee and sprinkle with Lemon Pepper (Whole Foods packet is good). I also added some cubed Feta Cheese and crushed Tortilla Chips. 

This is tasty!

Pumpkin Chocolate Chip Cookies

 

This is from Food Network, Courtesy of George Duran. I dressed the cookies up with an Glaze Icing Drizzle and orange decorating sugar (dye-free of course).

Ingredients for Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar (reduce sugar 1 tablespoon per cup for high altitude)
• 1 cup brown sugar (reduce sugar 1 tablespoon per cup)
• 2 large eggs ( do not over beat for high altitude)
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups flour (add 3 tablespoons water)
• 2 teaspoons baking soda (decrease by 1/4 teaspoon for high altitude)
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 12 ounce bag milk chocolate chips, not semi sweet

Ingredients for Sugar Drizzle

• 1 cup confectioners sugar
• 1 1/2 tablespoon milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla

Directions for Cookies

Heat oven to 370-degrees (increased 20 degrees for high altitude). Line cookie sheets with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

Beat in the eggs 1 at a time, then mix in the vanilla, pumpkin puree and water.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Slowly beat the flour mixture into the batter in thirds.

Stir in chips.

Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake about 15-20 minutes (about 14 minutes with increased oven temperature due to high altitude adjustment) or until cookies are browned around the edges.

Remove the cookie sheets from the oven and let rest for 2 minutes.

Take cookies off with a spatula and cool them on wire racks.

Directions for Sugar Glaze

Shift the confectioners sugar in a mixer bowl. Add rest of ingredients and beat till smooth. Ice cookes and allow icing to dry on wax paper.

New York ~ October 2021

Start spreading the news I'm leaving today I want to be a part of it New York, New York

We stayed 3 nights in the City at The Artezen, 24 Johns St. Then boarded the American Constitution, Hudson River Fall Foliage.

Brooklyn Bridge

Financial District 

911 Memorial

World Trade Center

Fantastic

Kingston/Hyde Park

Catskills

Albany

West Point

Sleepy Hollow/ Lyndhurst Mansion

Crime and Cannoli ~ New York City

Brownie Batter Cookies

 

These gems are courtesy of Trisha's Southern Kitchen. *I did adjust for altitude after reading reviews that their cookies flatten out some. Also suggested was to make for smaller cookies; but I rather like the look of the larger ones; being a "brownie cookie". I almost disregarded the recipe; until my daughter-in-law commented on them! This made exactly 2 dozen cookies. *There is a tutorial video on Food NetWork worth watching before making.

Ingredients:

• 2 sticks butter, softened
• 1 1/4 cups granulated sugar (*decrease by 1 tablespoon)
• 3/4 cup brown sugar (*decrease by 1 tablespoon)
• 1 ounce unsweetened baking chocolate, melted
• 3 large eggs, at room temperature (*increase liquid by adding 1 tablespoon water)
• 2 1/2 cups flour (*increase by 2 tablespoons)
• 1/2 cup unsweetened cocoa powder
•  1 1/4 teaspoon baking powder (*add just a pinch less)
• 1 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1 1/2 cups semisweet chocolate chips

Directions:

Preheat oven to 350-degrees. Line a large baking sheet with parchment paper.

In a stand mixer with beater blade attachment, beat the butter, sugar, brown sugar and melted chocolate until smooth. 

Add the eggs and mix until fully combined

 

Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. 

Add the vanilla and fold in the chocolate chips.

Drop by generous spoonfuls onto prepared baking sheet, about 2 inches apart.

Bake for 15 minutes.

Transfer to wire rack to cool.

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

 

This is one of those recipes one can build on. I loved the basic sauce, but would like to try adding a little Boursin cheese or cherve and pesto to the dish. Also note to self; cook the fusilli a couple minutes less... This is Courtsey of Everyday Italian - Giada De Laurentiss and photo.

Ingredients:

• 3/4 cup drained oil-packed sun-dried tomatoes, slice, reserving 2 tablespoons of the oil
• 1 pound Hot Italian Sausage
• 2-8-ounce packages frozen artichoke hearts
• 2 large cloves garlic, chopped
• 1 3/4 cup chicken broth
• 1/2 cup dry white wine
• 16 ounces fusilli pasta
• 1/2 cup Parmesan, plus additional for garnish ( replace with Bousin)
• 1/3 cup chopped fresh basil leaves ( was thinking of using pesto)
• 1/4 cup chopped fresh parsley
• salt and pepper

Directions:

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausage and cook until brown, breaking up meat into bite-size pieces, about 8 minutes.

Transfer the sausage to a bowl. Add artichokes (can be frozen) and garlic to same skillet and saute over medium heat until the garlic is tender, about 2 minutes.

Add the broth, wine and sun-dried tomatoes. Bring to a boil, reduce heat and simmer until sauce is slightly reduced, about 8 minutes.

Cook the fusilli pasta according to package directions until tender but slightly firm. Drain.

Add pasta, sausage, cheese, basil and parsley. Toss until sauce is almost absorbed by the pasta. 

Season with salt and pepper and serve with additional Parmesan cheese.

Beef-Chorizo Nacho Topping

 

This was very good and can be used for tacos, burritos, nachos; you get the idea. The ground beef I have is in 1 1/2 pound packages and the chorizo added another pound; so I adjusted the original recipe accordingly. Allow the finished product to sit in the frig for a day; I think flavors will pop more. Picture and recipe from FoodNetwork.

Ingredients:

• 2 tablespoons EVO
• 1 pound ground beef
• 8 ounces bulk chorizo
• Kosher salt and fresh ground pepper
• 1 small onion
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1-8 ounce can tomato sauce

Directions:

Combine the olive oil, ground beef and chorizo in a skillet over medium high heat. Cook, stirring until browned, 5-6 minutes. Season with salt and pepper. I find a potato masher works well to combine the meats.

Add the onion and garlic, stirring until softened.

Clear a space in the pan and add to tomato paste, chili powder, cumn, coriander and paprika; cook, stirring until incorporated.

Add the tomato sauce and 1 cup water. Simmer until thickened, about 6-7 minutes.

Baby Back Ribs with Spicy Peach BBQ Sauce

 

Made these for the Super Bowl and they fell off the bone. I am not a fan of regular BBQ sauce; so the peach sauce was the bomb for me! Will be making these again! I only cooked 1/2 of the ribs; but made the full recipe of the peach sauce. Bought some ribs on sale and froze some along with the sauce. Will be an easy meal; sauce is done, just have to cook the ribs... This was Courtesy of Giada on Giada Entertains.

Ingredients for Ribs:(this was for the 2 racks of ribs. I halved recipe)

• 2 tablespoons brown sugar
• 1 tablespoon Kosher salt
• 2 teaspoons smoked paprika
• I did sprinkle some BAM a rub (blog: 2/28/13 label: spice) LIKE spicy!
• 2 racks pork bay back ribs (about 5 pounds)

Ingredients for Sauce:

• 1 tablespoon EVO
• 1 small onion
• 1 clove garlic
• one 3-inch piece ginger, peeled and chopped
• one 10-ounce bag frozen peaches, thawed
• 3/4 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Frank's hot sauce (may have used more; taste)

Directions:

Preheat the oven to 300-degrees.

Mix salt, sugar and paprika.

Place ribs on 2 sheets of aluminum foil large enough to wrap around them and seal.

Rub the ribs evenly on back, sides and top with sugar mixture. This is where I sprinkled on the BAM.

Bring the foil up and around the ribs and crimp closed. 

Place on a rimmed baking sheet. 

Bake for 3 1/2 hours. Allow to cool for 30 minutes. At this point I drained off the juices and refrigerated. The fat will separate to the top. I removed the solid fat and added the drippings to the sauce.

For the sauce:

Heat in a medium pan over medium heat; add the oil, onion, garlic and ginger and cook until onions are soft, about 4 minutes.

Add peaches, vinegar, salt and Frank's Sauce and stir to combine. Bring to a boil and then reduce to simmer unti peaches are tender; about 30 minutes

Using an immersion blender, puree the sauce.

When ready to serve: Spoon 1/4 sauce on ribs and broil for 4 minutes. Repeat until glaze is thick, sticky and golden brown. 

Serve with more sauce on the side.

Chipotle and Rosemary Roasted Nuts

 

This is an adaptation of Ina Garten on Barefoot Contessa: Cook like a Pro. I halved the recipe, used dried rosemary instead of fresh and eliminated the walnuts. Simply personal preference. 

Ingredients:

• Canola oil
• 2 cup raw cashews (lightly roasted at 350-degrees for about 15-20 minutes); cool
• 1 cup pecan halves
• 1 cup whole almonds (lightly roast at 350-degrees for about 15-20 minutes); cool
• 1/4 plus 2 tablespoons maple syrup
• 1/8 cup brown sugar, lightly packed
• 1 1/2 tablespoon orange juice
• 1 teaspoons ground chipotle powder
• 2 tablespoons dried rosemary
• Kosher salt

Directions:

Preheat oven to 350-degrees.

Brush a piece of parchment paper with canola oil and place on a sheet pan.

Combine the nuts in a medium bowl.

Combine the maple syrup, brown sugar, orange juice and chipotle power in a small  bowl.

Combine the wet ingredients with the nuts and spread evenly on the prepared sheet pan.

Roast for 25 minutes ( I like mine for about 40 minutes) stirring twice until nuts are glazed and golden brown. The maple sugar and brown sugar start to carmelize...

Remove from oven and sprinkle with 1 teaspoon salt and 2 tablespoon dried rosemary.  Toss well.

Allow to completely cool. Break up nuts that have stuck together and store in reifrigerator.

Eli's Mac and Cheese

 

Eli is 11 and the oldest grand. He loves his sports, succeeds in most everything and I was thrilled to hear; is learning to cook. He had the recipe all printed out for me. See below. It is super good. I commented he chose the recipe with the most pricy cheese, Guyere! I did not have half and half and used all 2% milk. I also used gluten-free products and I am sure the real McCoy would be amazing. 

Perfect Roast Chicken

 

Pretty Perfect Ina! I have NEVER, EVER roasted a whole chicken... Covid... Actually the chicken was 10x's better than the ready to eat ones in the grocery stores. Honestly, the mess was not anymore; cause you have to get rid of the carcass regardless. I did not use carrots or the fennel in the bottom of the pan; just chopped onion... 

Ingredients:

• 5-6 pound whole roasting chicken
• Salt and pepper
• 1 bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 large yellow onion

Directions:

Preheat oven to 425-degrees.

Line a 13x9-inch baking pan with foil for easy cleanup.

Remove the giblets from the chicken and rinse chicken inside and out.

Pat the chicken dry with paper towels.

Liberally salt and pepper the inside of the chicken and stuff with the lemon, garlic and thyme.

Tie the legs of the chicken up with meat twine.

Place the onions evenly inside the prepared pan and place the chicken on top. Tuck the wings.

Brush melted butter on top and sides of chicken and salt and pepper again.

For future meals I pulled the leftover chicken from the bone and cut in pieces. I then added all the onion and juice from the pan. I divided in portions for future meals; pasta dish, mexican dish etc.

Roast the chicken for about 1 1/2 hours or until juices run clear when cut between a leg and thigh.

Cover the chicken with foil and allow to rest for 20 minutes. 

To carve chicken: cut the leg and thigh first, then the wings and then breast. Cut each side of the breast in whole pieces and then cut into smaller pieces on the plate. Add some juice from the pan.

Ginger Chicken Noodle Soup

 

This is one of those recipes that ingredients can be switched up to your tastes. For the chicken one could chose breasts, thighs or even rotisserie chicken. I used celery, shallot and carrots; but original recipe just calls for carrots. As far as the noodles are concerned; I did used gluten-free capellini, but think'in next time gluten-free egg noodles would be tasty. Of course if you can have wheat your options are more.

Ingredients:

• 1 pound boneless skinless breasts, thighs or rotisserie chicken ( cubed if raw)
• 2 medium carrots, coarsely grated
• 2 medium celery stalks, chopped on the bias
• 1 medium shallot or whatever you have on hand, chopped
• good olive oil
• 1 tablespoon dry sherry
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, peeled and grated
• salt and pepper to taste
• crushed red pepper to taste
• 3 cups chicken stock
• pasta of choice ( I am never good at measuring portions, but you can always use leftovers for another dish) ( original recipe calls for 2 ounces)
• sriracha to finish (optional)
• chopped cilantro or parsley to finish (optional)

Directions:

Using a large stock pan; add 2 tablespoons olive oil and saute the chicken until browned. Add the carrot, celery, shallot and saute for about 5 minutes. 

Add the ginger and saute briefly. 

Add the dry sherry, rice vinegar, soy sauce, salt, pepper, crushed red pepper and chicken broth. 

Bring to a boil and then turn heat down to simmer for at least 2 hours.

In a separate pan cook noodles of choice according to package directions, drain and add to the soup.

Serve with sriracha and parsley or cilantro.