Lemony Wild Rice Zucchini Boats

 

Chock full of veggies and wild rice; courtesy of Catherine McCord of Food Network. Made for Christmas dinner and all loved the boats! I added a sprinkling of Parmesan cheese to the tops. I used the extra zucchini flesh that was scooped out and not used; in an omelet.

Ingredients:

• 4 medium zucchini, halved lenghwise
• 1 cup cooked wild rice 
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• 1/2 cup pecan halves, chopped
• zest and juice of one lemon (zest goes in zucchini mixture, juice used in vinaigrette)
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1 cup parsley, chopped
• 2 cloves garlic, grated
• salt and pepper
• 4 tablespoons olive oil
• 1 tablespoon honey

Directions:

Preheat the oven to 425-degrees. Line a rimmed baking sheet with parchment paper.

With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch thick shell.

Rough chop 1 cup of the scooped-out flesh in a medium bowl.

Place the boats on the prepared baking sheet.

To the chopped zucchini add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt, and a few grinds of fresh pepper. Gently fold until combined.

Combine 1 tablespoon of olive oil, the remaining panko and parsley, remaining clove of garlic, 1/4 teaspoon salt and fresh grind of pepper.

Whisk the lemon juice, honey, 1/4 teaspoon salt and few grinds of fresh pepper. Whisking constantly, slowly drizze the remaining 3 tablespoons olive oil until emulsified. Set aside.

Spoon the zucchini mixture into the boats, mounding as needed. Sprinkle the breadcrumb mixture evenly over the tops.

Bake until zucchini is softened and breadcrumbs are golden brown, about 30 minutes. 

Let cool 10 minutes and then drizzle with the lemon vinaigrette.

5* for sure!

Au Gratin Potatoes

 

Natasha's Kitchen is to thank for this  impressive side dish. Mandolin sliced Yukon gold potatoes tossed in a velvety cheese sauce. What is not to like! Once the baked casserole has cooled, maybe covered and refrigerated for up to 4-5 days. Maybe frozen for up to 2 month; thaw in refrigerator before reheating. Reheat covered at 350-degrees for about 20 minutes, until hot throughout.

Ingredients:

• 5 tablespoons unsalted butter, divided
• 1/4 cup flour
• 1/2 cup heavy whipping cream
• 2 1/2 cups milk
• 1 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups sharp Cheddar cheese, shredded,divided
• 3 pounds Yukon gold potatoes, scrubbed, peeled
• chives for garnish

Directions:

Preheat oven to 350-degrees. 

Use 1 tablespoon of the butter to grease a 9x13-inch casserole dish.

In a large pot melt 4 tablespoons of the remaining butter over medium heat. 

Add flour and whisk for 2 minutes. Gradually pour in the milk then the cream while whisking. 

Add salt, pepper, onion and garlic powders and continue whisking until sauce has thickened. Add more seasoning to taste.

Remove from the heat and add half the shredded cheese and stir till melted. I had to put back on the burner over low heat to melt the cheese completely. Cover to keep warm.

Peel potatoes and slice on a mandolin 1/8-inch thick.

Add the potatoes to the cheese sauce and stir to coat.

Spread the potatoes into the prepared pan and spread evenly. Top with the remaining shredded cheese.

Cover with foil and bake for 60 minutes. Remove foil and continue baking 15 more minutes.

Rest for 15 minutes before serving.

Garnish with chives if desired.

Leek and Spinach Frittata

 

Frittata makes an easy lunch. This was from Katie Lee Biegel of The Kitchen on Food Network. It is yummy. I did not use the 1/2 cup basil leaves, but substituted Italian parsley. The 1 cup fresh aspargus tips (blanched) would have been great as well; but I substituted green chilies I had in the freezer. As you can tell the recipe maybe tailored for you!

Ingredients:

• 2 tablespoons unsalted butter
• 2 leeks, whites only, thinly sliced
• 8 eggs, beaten
• 3 cups cooked spinach (2 cups if adding the asparagus tips)
• 1 cup blanched asparagus tips
• 4 ounces goat cheese, crumbled
• 1/2 cup basil or Italian parsley, chopped
• 1/2 cup Parmesan cheese
• salt and pepper 
• oil for greasing pan
• 1/4 cup dried breadcrumbs

Directions:

Preheat the oven to 350-degrees.

Melt the butter in a medium skillet over medium heat. Add the leeks and saute 10 minutes, stirring occasionally. Remove from heat and cool completely.

In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.

Spray a 9-inch cake pan or springform pan with cooking oil. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.

Bake until solid and a toothpick comes out clean, 30 to 35 minutes.

Cool for 5 minutes.

Invert the frittata onto a plate and then flip right-side up onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.

Serve warm or at room temperature.

Turkey Chili

 

Courtesy of Manda Freitag Food Network chef. This is immensely flavorful! I cannot do beans; so serve with black beans on the side for Robert. I was thinking next time of adding some of the frozen, roasted Munson's corn to the next batch. This time I served with Hatch Chile Cornbread Casserole (blog: 7/22/2022 label: gluten-free baked).

Ingredients:

• 1 tablespoon canola oil
• 1 onion, diced
• salt
• 4 cloves garlic, thinly sliced
• 1 bell pepper ( I did not add)
• 1/4 cup chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper
• 2 tablespoon tomato paste 
• 1 pound ground turkey
• 28-ounce can tomatoes
• 3 cups chicken stock ( do not add all at once, but adjust to thickness desired)
• 1 tablespoon unsweetened cocoa powder
• can of beans of your choice
• Sour cream or yogurt (for optional serving)
• Sliced scallions (for optional serving)
• Grated Cheddar cheese ( not optional for me)

Directions:

Heat the canola oil in a large Dutch oven over medium heat.

Add the onion and a pinch of salt and saute, stirring for 2 minutes or until translucent.

Add the garlic and bell pepper and saute 1 minute.

Combine the chili powder, cumin and red pepper flakes. Add and cook about 1 minute.

Add the tomato paste and cook another minute.

Add the turkey and using a large whisk; break up large chunks as they cook. About 5 minutes or until browned.

Add the tomatoes, chicken stock and cocoa powder and bring to a simmer. Whisk to make sure cocoa powder is thoroughly combined. 

Add the beans and bring chili to a simmer.

Cover and simmer 1 hour. 

Taste chili and adjust seasonings. Add more broth if too thick.

Serve in deep bowls topped with sour cream, scallions and lots of Cheddar cheese.

Carrot Cake Roll

 

This is from Gimme some Oven. Carrot cake is my absolute favorite dessert. This recipe has everything you love about classic carrot cake with cream cheese frosting; rolled up into this cute dessert. 

Ingredients:

• 3/4 cup flour ( I used King Arthur cup for cup gluten-free flour)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup granulated sugar
• 2 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 2-3 medium carrots)
• 1 batch cream cheese filling 
• 1/4 cup powdered sugar

Ingredients for Cream Cheese Filling:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract

Directions for Cake:

Preheat oven to 375-degrees.

Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan; so you can easily lift the cake out after baking. Before pouring batter on to the parchment; sprinkle a bit of water on the pan, this will cause the parchment to stick to the pan.

Whisk together flour, cinnamon, ginger, nutmeg, clove, baking powder and salt until combined.

In a large mixing bowl, whisk together eggs and sugar for 1 minute until thick.

Add oil, vanilla and shredded carrots and whisk until combined.

Spread the batter evenly into prepared pan.

Bake for 10-13 minutes or until top of cake springs back when touched.

Carefully lift the parchment paper and cake onto a flat surface. Slowly roll the cake from short end until completely rolled up.

Transfer cake to a wire rack to cool completely.

Directions for Cream Cheese Frosting:

In a mixing bowl, combine the cream cheese and butter until creamy. 

Add vanilla extract and powdered sugar and combine until creamy.

To Assemble:

Carefully unroll the cake on a piece of waxed paper. 

Spread the Cream Cheese Frosting to 3/4-inch from borders. 

Re-roll the cake, gently peeling away the parchment paper.

Tightly wrap cake in plastic wrap and refrigerate or freeze.

I find it easier to slice cake frozen.

To serve sprinkle cake pieces with powdered sugar.

Seriously Soft Molasses Cookies

 

This recipe can be found on sallysbakingaddiction.com Super chewy and perfectly spiced. Why do we wait for fall to make these? I did adjust a bit for high altitude in ( ).

Ingredients:

• 2 1/4 cups flour (add 1 Tablespoon)
• 1 1/2 teaspoons baking soda (reduce just slightly)
• 2 teaspoons ground ginger
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1/2 cup packed light or dark brown sugar (less 1 Tablespoon)
• 1/4 cup granulated sugar
• 1/4 cup molasses (Grandma's original)
• 1 large egg, at room temperature (add 1 Tablespoon water)
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar, for rolling (may need a little more)

Directions:

Preheat oven to 350-degrees (decrease 10-degrees to 340).

Line 4 sheet pans with parchment paper.

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together until combined. Set aside.

In a mixer bowl beat butter and sugars together on high speed until creamy and combined, about 2 minutes.

Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down sides and bottom as needed.

Slowly add the dry ingredients until combined.

Cover tightly and chill 1 hour and up to 2-3 days. If dough is chilled longer that 2 hours; allow to sit at room temperature for at least 30 minutes.

Roll dough, 1 Tablespoon each into ball and roll in sugar.

Arrange 3 inches apart and bake 11-12 minutes or until edges appear set. If cookies do not appear cracked as pictured; take out of oven and gently bang on counter 2-3 times. Return to oven 1 minute.

Baked cookies freeze well.

Easy Apple Turnovers

 

Filling like apple pie wrapped in flaky puff pastry. Best of all can make ahead and frozen. Natashaskitchen.com Freeze them flat on a lined baking sheet (before brushing tops with egg wash). Once turnovers are frozen wrap  in freezer safe bags. When ready to bake, arrange frozen on a baking sheet (do not thaw), brush with some egg wash and bake at 400-degrees for 23-25 minutes. Glaze while still warm. Makes 8 turnovers.

Ingredients

• 1 lb puff pastry, (2 sheets), thawed according to package instructions
• 1 tablespoon flour, for dusting
• 3 medium (1 1/4 lb) Granny Smith apples, peeled, cored and diced into 1/3" pieces
• 1 tablespoon unsalted butter
• 1/4 cup brown sugar, lightly packed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 egg plus 1 tablespoon for egg wash

For glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons heavy whipping cream ( can use milk )

Directions:

Preheat oven to 400-degrees.

In a medium pot, melt 1 tablespoon butter over medium heat. Add diced apples and cook, stirring occasionally until softened; about 5 minutes.

Reduce heat to low and stir in 1/4 cup of brown sugar, 1/2 teaspoon ground cinnamon and salt. Continue to simmer 3 minutes until apple are soft and caramelized. Set aside to cool. 

Thoroughly beat 1 egg and 1 tablespoon water.

 Use a rolling pin to roll the first sheet of thawed pastry to a 11" square. With a pizza cutter, cut into 4 equal-sized squares.

Place cooled apple mixture over half of each square, leaving at least a 1/2' border.

Brush eggwash lightly on edges of pastry, bring the edges together and crimp tightly along edges with a fork to seal. 

Repeat steps with the second sheet of puff pastry to make 8 turnovers.

Transfer to a parchment-lined baking sheet, keepitsng them at least 1" apart. Cut 2-3 small slits on the top of each turnover (not necessary if baking frozen). Refrigerate 20 minutes before egg wash to tops prevents filling from leaking. (not necessary if baking frozen).

Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed. (Time may increase if frozen).

While still warm, stir together powdered sugar and cream until desired consistency. Drizzle glaze over the turnover.

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

 

Chicken and Rice Soup with Lemon

This soup is super tasty. Megan Mitchell on Food Network has a cooking class. I did not have dill and substituted parsley. She also used kale and I substituted fresh baby spinach. The lemon in this dish is spectacular. The soup will thicken as it sits to cool. I am thinking it is one of those recipes that benefits from making a day or two ahead... Megan mentioned may put in the freezer and you know me, love that! 6 servings.

Ingredients:

• 8 cups organic chicken stock ( I like Costco's)
• 3 lemons, zested and juiced
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1/2 teaspoon fresh pepper
• 1 rotisserie chicken, shredded into small pieces
• 3 medium carrots, cut into 1/2-inch pieces
• 1 cup arborio rice
• 5 ounces baby spinach, roughly chopped
• 1/3 cup fresh parsley, chopped

Directions:

Combine the broth, lemon zest and juice, the salt, turmeric and pepper in a large stock pan. 

Bring to a simmer over medium heat.

Reduce heat to low and add the chicken, carrots and rice.

Cover and simmer until the rice is tender, about 18-20 minutes.

Add the spinach and parsley and cook 1-2 minutes.

Taste for seasonings.

Serve with cornbread. 

Spinach, Walnut, Golden Raisin Pesto Pasta with Italian Sausage

 

Jeff Mauro on The Kitchen to thank for this recipe. Love, love, love this!!! 

Ingredients:

• 2 links sausage of your choice, chicken, pork
• 2 clove fresh garlic cloves
• 1 pound pasta of choice 
• 1 cup toasted walnut pieces (350-degrees 5-8 minutes)
• 3 cups fresh baby spinach
• 2 cups fresh basil
• 1 cup fresh Parmesan, grated
• 3/4 cup extra-virgin olive oil
• 1/4 cup golden raisins
• 1 teaspoon salt, plus more if needed
• 1/2 teaspoon freshly cracked pepper
• zest and juice from one lemon

Directions:

Preheat a grill to medium high heat.

Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink inside. Flip once. Cook time 6-8 minutes.

Cool slightly and cut on the bias and set aside.

Heat a large pot of water to boil. Poach the garlic cloves in boiling water for 5 minutes, then transfer with slotted spoon to a food processer. 

Cook pasta in boiling water according to package directions. Reserve 1 cup pasta water.

Add the walnuts to the food processor with the garlic and pulse 8 times.

Add the spinach, basil, cheese, olive oil, raisins, salt and pepper, lemon zest and juice. 

Pulse until combined, but rustically chopped. Adjust salt and pepper.

To serve:

Toss the spinach pesto with pasta, adding pasta water if needed to reach desired texture.

Top with grilled sausage and additional parmesan.

Buffalo Chicken Twice-Cooked Sweet Potatoes

 Courtesy of Gabriela Rodiles. Rob does not care for sweet potatoes, so sub in russet potatoes. Subsequently, added some hot milk to potatoes; as russets are drier than the sweet potato. This is classic Buffalo chicken stuffed inside potatoes then topped with cheese, chopped fresh parsley and drizzle of Ranch dressing and Frank's Hot Sauce. Serve with a large green salad and dinner is done...

Ingredients:

• 2 medium sweet potatoes (as mentioned I sub to russets)
• 2 cups cubed chicken (about 1 breast, 10 ounces)
• 1/4 cup Frank's Buffalo Hot Sauce, plus extra for drizzling
• 1 cup pepper jack cheese, shredded, about 1 cup
• 1/4 teaspoon garlic powder
• 4 ounces herb chevre
• about 1/3 cup hot milk, enough to make russets creamy
• 2 tablespoons chopped, fresh parsley
• 2 tablespoons Ranch dressing

Directions:

To bake the russet potatoes:

Preheat oven to 450-degrees. 

Dissolve 1/2 tablespoon salt in a medium bowl filled with cold water.

Prick the potatoes with for in 6 places and toss in the salted water.

Place potatoes on an oven rack that is on top of a rimmed baking sheet.

Bake until centers are 205-degrees, about 1 hour.

To bake the chicken:

I  bought 2 boneless, skinless chicken breasts. Leftovers are always a good thing...

Brine the breast in enough cold water to submerge, plus 1 tablespoon salt. Place in refrigerator for 30 minutes.

Preheat oven to 425-degrees.

Drain water and pat the chicken dry. 

Place on foiled lined baking sheet and drizzle with olive oil and add salt and pepper to taste.

Bake until internal temperature is 165-degrees, about 15 minutes.

Cool chicken slightly and then cube.

Putting it all together:

To the cubed chicken, add 2 tablespoons Frank's Hot Sauce, 1/2 cup pepper jack and the garlic powder.

Set aside.

Cut the potatoes in half lenghwise and scoop out the flesh in a medium bowl, taking care to keep the skins intact. Use a kitchen towel to handle the hot potatoes.

Place the skins on a baking sheet.

Mash the potato flesh with the cherve and add enough hot milk to be of creamy consistancy. Add 2 tablespoons of Frank's Hot Sauce.

Add about 1/2 cup of prepared chicken to the mashed potatoes. Adjust salt and pepper.

Stuff the potato skins with the mashed potato mixture.

Top with more chicken, remainder of pepper jack and bake until potatoes are hot and cheese is melted.

Drizzle with Ranch dressing, Frank's Hot Sauce and sprinkle with chopped parsley.

Lemon, Potato & Feta Foil Pack

 

 

This recipe was written to cook on the grill. I convection baked in my toaster oven. Probably be more caramelized on the grill; so noteworthy for future. Aspen Moon fresh Yukon Gold taters you cannot go wrong! Serves 4.

Ingredients:

• 1 lemon
• 1 pound new potaoes (I used 1 1/2 pound) mix & match yellow & red if available, halved
• 1 medium onion, thickly sliced
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• salt & pepper
• 3 tablespoons olive oil
• 4 ounces feta cheese, 1/2" cubes
• 2 tablespoons chopped fresh parsley

Directions:

Preheat grill or oven to 450-degrees.

Halve the lemon. Cut one half into quarters and thinly slice. Set the other half aside.

Add the sliced lemon to a large bowl along with onion, garlic, red pepper flakes, 1 teaspoon salt and generous grind of pepper. Toss with olive oil.

Spread out on a piece of heavy duty foil. Top with another piece of foil  and seal ends tightly. Allow for room for air to circulate.

Cook for 20-25 minutes; moving packet around to insure even cooking.

Carefully unwrap the potatoes and squeeze remaining lemon over the top. Sprinkle with parsley.

Garlic Butter Shrimp and Corn Sheet Pan Dinner

 Loaded with Munson's peaches & cream summer corn, Aspen Moon's cherry tomatoes, red onion, patty pan zucchini & fresh jalepeno; all topped with a squeeze of lemon and goat cheese feta. Restaurant worthy.

Ingredients:

• 4 ears of corn, shucked and kernels removed
• 1 medium red onion, sliced
• 1 large patty pan zucchini, sliced
• 2 jalepeno peppers, sliced
• 1 tablespoon olive oil

• salt
• 1/2 teaspoon crushed red pepper flakes
• Zest of 1 lemon, plus wedges for serving
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 1/4 pound large shrimp, peeled, deveined, tails removed
• 1 pint cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped

Directions:

Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.

Toss the corn, onion, patty pan and jalepeno with olive oil and sprinkle with 1/4 teaspoon crushed red pepper and salt.

Broil for about 8 minutes, tossing halfway through. Remove from oven.

Add the minced garlic to the melted butter and allow to sit for a few minutes.

Place the butter/garlic mixture, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper in a medium bowl.

Add the shrimp and cherry tomatoes and toss to combine.

Spread the shrimp mixture on top of the corn mixture and broil for about 6 minutes; until shrimp are opaque.

Top with lemon juice, feta cheese and fresh parsley.

Serves 4 folk. I placed on top of cooked pasta. 

Queso

 

All that I can say is YUM!

Ingredients:

• 1 tablespoon cornstarch
• 2.5 cup (225 grams) shredded Cheddar cheese (not preshredded, but freshly shredded)
• 1/2 teaspoon butter
• 1 large garlic clove, minced
• 1/4 small white onion, very finely chopped
• 13 ounce evaporated milk
• 1 small tomato, finely diced
• 1/4 teaspoon each onion powder, garlic powder, cumin
• 4 ounces chopped green chile fire roasted or jalepeno
• 1/4 cup cilantro, finely chopped
• milk to thin if necessary
• salt and pepper to taste

Directions:

Place cheese and cornstarch in a bowl and toss to coat.

Melt butter over medium heat in a large saucepan.

Add garlic and onion, cook slowly until onion is translucent.

Add tomato (including juices) and cook for 2 minutes until soft.

Add evaporated milk and cheese. Stir in chiles and spices. Stir in cilantro.

Add salt to taste.

Stir until cheese melts and it becomes a silky sauce.

Store in refrigerator.

Reheat in microwave and thin with milk if needed.

Spicy Shredded Chipotle Chicken

 

Nachos are my most favorite food! Guess not the most healthy, but it is one pleasure; not giving up... This recipe is perfect for nachos, tacos and salads. "Spicy, saucy and delish" pinchofyum.com check it out!

Ingredients:

• 3 individual chipotle peppers in adobo sauce + teaspoon to the sauce
• 4 clove garlic, minced
• 1 tablespoon oil
• 1 1/2 cups chicken stock
• 1 cup orange juice
• 1/2 cup fresh cilantro, chopped
• 1 pound boneless, skinless chicken breasts (cut in half lengthwise)
• 2 teaspoons yellow mustard

Direction:

Mince the chipotle peppers and garlic cloves. Heat the oil in a large saucepan over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirrring constantly.

Add the orange juice, chicken broth and cilantro and to the heat to high to bring to a boil.

Add the split chicken breasts; cover and reduce to medium-low. Simmer for 15 minutes or until chicken breasts are cooked through.

Remove the chicken and cool for a few minutes before cutting into bite size pieces.

Keep the sauce on low heat and whisk in the mustard and cook until sauce is reduced by half. I added some salt and pepper adjusting to taste.

Add the chicken and top with fresh cilantro.

Guy Fieri's Tequila-Lime Wings

 

I do love wings... the reviews of this recipe was all over the place; but most wanted more spice, and suggested adding adobo + chipotle pepper. Since we are spice folks this is a good idea. I did add more honey to the sauce; as personal preference, to offset tang of the lime. Taste your creation while cooking; always a good idea! 👏😃

Ingredients for Wings:

• 3 pounds chicken wings ( I buy flats and drumettes done for you)
• salt and pepper

Ingredients for Sauce:

• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 1/4 cup tequila
• 1 tablespoon honey or to taste
• 1 teaspoon ground cumin
• 1 teaspoon adobo sauce plus chopped chipotle pepper or just to taste
• salt and pepper
• fresh chopped cilantro

Directions for the Wings:

Preheat oven to 350-degrees.

Season the wings with salt and pepper and arrange on a baking sheet in a single layer.

Cook until just brown and crisp, about 45 minutes.

Directions for the Sauce:

Combine the lime zest and juice, tequila, honey, cumin adobo sauce, chipotle pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl.

Pour over the warm wings and marinate for 30 minutes.

Remove the wings from the marinade and transfer to a saucepan.

Cook the marinade for about 8 minutes until slightly thick. Adjust honey, salt and pepper. Remove and keep warm.

Grease the  grill grates. Preheat the grill to high. 

Grill the wings uncovered, until marked.

Drizzle the wings with the warm marinade and top with cilantro.

Shrimp Scampi in a Foil Packet

 

From Food Network. Super fast and summery version of shrimp scampi and clean-up is a breeze! Serves 4. I served with Baked Feta Pasta (blog: 7/17/22 label: pasta)

Ingredients:

• 2 pounds thawed shrimp, peeled and deveined and tails removed
• 6 tablespoons unsalted butter, cut into cubes
• 2 tablespoons dry white wine
• 4 cloves garlic, chopped
• zest and juice of one lemon
• 1/2 teaspoon red pepper flakes
• lemon pepper or salt and pepper to taste
• 1/2 cup fresh parsley leaves, chopped

Directions:

You can either cook on the outdoor grill set to high heat or in the oven at 425-degrees.

Layer two 18"-long pieces of foil on top of each other (for oven I used a single piece).

Put the shrimp, butter, wine, garlic, lemon zest and juice in the center of the foil. 

Sprinkle with red pepper flakes and seasoning of choice.

Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure packet is completely sealed.

Place on grill or in oven for about 9 minutes.

Sprinkle with fresh parsley.

Hatch Chile Cornbread Casserole

 

I served this with a Chicken Caesar salad. My only complaint is the pieces held together when cut; but when you cut with your fork, it crumbled in traditional gluten-free style. Next time around; will cut-up the green chiles instead of placing whole in the casserole. Perhaps a tad more shredded cheese; well, because I am obsessed with cheese!

Ingredients:

• 12 roasted & peeled Hatch green chiles
• 1 tablespoon olive oil
• 2 cups thinly sliced red onion
• 1 teaspoon garlic, minced
• 2 cups fresh corn kernels (about 2 ears of corn)
• 3/4 teaspoon smoked paprika
• 2 cups cornmeal
• 3/4 teaspoon baking soda
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 3/4 cup buttermilk
• 2 large eggs
• 3 tablespoons butter, melted
• 2 cups grated cheddar cheese

Directions for Vegetables:

Preheat oven to 375-degrees.

Add the olive oil to a large saute pan and heat over medium heat.

Add onions and cook until they softened and begin to brown.

Add the garlic, corn and paprika and cook an additional 2 minutes.

Set aside.

Directions for Batter:

In a mixing bowl, combine the cornmeal, baking soda, sugar and salt.

Make a well in the center and add the buttermilk and eggs. Mix until batter is smooth.

Fold in the butter and onion-corn mixture.

Layer the Components:

Place 1/2 of the chopped peppers in a lightly greased 9x13-inch baking pan.

Pour 2 cups batter evenly over the peppers and add half the cheese.

Gently layer the rest of the chopped peppers on top of the cheese.

Bake about 25 minutes. Allow to cool 20 minutes.

To reheat I place under the bagel dial of my toaster oven to brown up the top and heat up. Worked great!

Pour remaining batter over the peppers and sprinkle with the remaining cheese.

How to Bake Chicken Breasts without Drying Them Out

 

This results in tender and juicy chicken breasts and so simple! I have a toaster oven; so even if it is hot outside; the kitchen does not get heated. This recipe perfect for 2 large chicken breasts; but of course, easily doubled! The secret is in the brining and I used Whole Foods Lemon Pepper for my seasoning, in place of the black pepper and salt. 

Ingredients:

• 2 boneless skinless chicken breasts
• 1 teaspoon olive oil
• 1teaspoon black pepper
• 1/4 teaspoon salt

Directions for Brine:

Brine the chicken in a mixture of cold water (enough to submerge breasts) and 2 tablespoons salt. Place in refrigerator for 30 minutes.

Directions for the Bake:

Preheat oven to 424-degrees.

Drain the brine and blot the chicken dry with paper towel. (Tip: pound with meat mallet to make for even thickness).

Brush with olive oil and sprinkle with seasonings.

Bake for 15-20 or until internal temperature is 165-degrees.

Allow to rest 5 minutes. I finished the breasts by combining 2 tablespoons olive oil with 2 tablespoons fresh lemon juice.

Baked Feta Pasta

 

This recipe is from Food Network courtesy of Amanda Neal. Be sure to buy good quality feta from sheep'smilk; as this is the star ingredient. I found a great feta at Sprouts. 

Ingredients:

• 2 pints (20 ounces) cherry tomatoes, stems removed
• 1/2 cup extra virgin olive oil
• salt and pepper
• one 8-ounce block feta cheese, sheep's milk
• 1 clove garlic, finely grated
• crushed red pepper flakes, optional
• 1/4 cup fresh basil leaves, thinly sliced

Directions:

Preheat oven to 400-degrees.

Toss the tomatoes with the olive oil with 1/4 teaspoon salt and several grinds of fresh pepper in a medium bowl until combined.

Transfer to a 13x9-inch baking pan.

Place the block of feta in the middle and season with pepper.

Bake for 30 minutes. 

Raise the heat to 450-degrees and bake an additional 10-15 minutes.

As soon as the tomatoes and feta come out of the oven, stir in garlic and red pepper flakes. 

Using the back of a spoon smash the tomatoes and feta. At this point I transfered to a deep bowl and used my immersion blender to create a smooth sauce.

Served tossed with pasta of choice and 1/2 of the basil. Save some pasta water in case the sauce needs to be thinned.

Adjust seasonings and garnish with remaining basil.

Peach Galette

 

Thank you Natasha for this beautiful photo and recipe. I did not change a thing... It is peach season here in Colorado; so yeah for this recipe. Love using the food processor for the crust. Plan ahead as dough must chill a bit. Not overly sweet and would be great served with coffee for breakfast or dessert with ice cream! natashaskitchen.com

Ingredients for Galette Crust:

• 1 1/3 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, very cold
• 6 tablespoons ice water
• 1 beaten egg for egg wash
• 1 tablespoon coarse sugar (I did not have, but will get next time)

Ingredients for Peach Filling:

• 1 pound peaches (3-4 medium peaches or 3 cups sliced, not overly ripe
• 1/4 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon unsalted butter, cut into small pieces

Directions:

In a food processor, pulse together flour, sugar and salt until combined.

Cut cold butter into small cubes (1/2-inch) and add to food processor. Pulse until butter is pea sized. 

Add ice water, one tablespoon at a time; until dough comes together.

Form the dough into a disk. Do not overwork it, dust with flour on all sides and cover with plastic wrap. Refrigerate at least one hour or up to 3 days.

Preheat oven to 425-degrees.

On floured sheet of parchment paper, roll dough into a 12-inch circle. I placed parchment on top of my baking mat that has a guide of circles. Be generous with flour; as my stuck a bit when pulling up around peaches.

Transfer the rolled dough on parchment to a baking sheet and place in refrigerator while you prepare the peaches.

In a bowl stir together the sugar, flour and cinnamon. 

Slice peaches into 1/2" thick slices and place in bowl and combine with dry ingredients. Add vanilla and stir gently.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2-inch border.

Discard any excess juices from peaches and use for something else; or your galette will overflow.

Dot with the butter.

Fold edges of the galette over the peaches, pinching the overlapping edges together to form a nice seal.

Brush with beaten egg and sprinkle with coarse sugar.

Bake 25-30 minutes until crust is golden brown and peach juices syrupy.

Allow to sit 15 minutes before serving.

Cut into 6 wedges using a serrated knife and serve warm or at room temperature.

To store: wrap and store at room temperature for up to 2 days.

May freeze for 2 months and to serve allow galette to come to room temperature before serving or warm slightly in the microwave.

Soft Batch Cream Cheese Chocolate Chip Cookies

 

sweetlittlebluebird.com Soft, chewy, loaded with semi-sweet chocolate chips...

Ingredients:

• 1/2 cup butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour
• 12 ounces semi-sweet chocolate chips

Directions:

Preheat oven to 350-degrees.

In large mixer bowl, cream butter and cream cheese and sugars until creamy. Add the vanilla and mix well.

Combine flour, salt and baking soda and add to the creamed mixture, combining, but do not overmix.

Add chocolate chips and fold into dough till just blended.

Place heaping round tablespoons onto parchment paper lined baking sheet.

Bake 9-11 minutes until light golden brown. 

Place cookies on a rack to cool.

Cilantro, Walnut and Cranberry Pesto

 

I think pesto sauce is underrated. Bursting with flavor and packed with vitamins and minerals. I use as a spread on just about everything! Some folk do not care for cilantro; so sub out with Italian parsley. Bought fresh cilantro at the Boulder Farmer's Market and truly the flavor so much better than the grocery store!

Ingredients:

• 2 cups packed cilantro leaves, rinsed and patted dry
• 1/2 cup toasted walnuts (350-degree oven about 8 minutes)
• scant 1/2 cup freshly grated Parmigiano-Reggiano
• 1 tablespoon garlic, placed in boiled water for 5 minutes
• 1/3 cup dried sweetened cranberries
• 1/4 teaspoon salt or to taste
• 1/3 cup olive oil

Directions:

Place all in food processor until forms a smooth paste.

Mexican Chicken Casserole

 

natashakitchen.com lots of fun recipes! This is super easy and versatile. You could cut up chicken and make tacos or serve as is with rice and beans. Of course I am freezing some to experiment how the dish will hold up. I did make from start to finish to freeze. Will chill and divide in portions. Great way to use up my 2021 roasted green chilis in my freezer.

Ingredients:

• 2 pounds chicken breasts (4 small or 3 medium)
• 2 tablespoon canola oil
• 1 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 cup sour cream (full fat) (I tried Greek yogurt first time around)
• 14 ounces green chilis, chopped
• 8 ounces shredded cheese of choice (I used Cheddar)
• To garnish: chopped cilantro, chopped avocado and chopped fresh tomato

Directions:

Butter a 9x13-inch baking pan.

Preheat oven to 400-degrees

Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Place a large skillet over medium heat and add 2 tablespoons oil.

Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked until internal temperature is about 165 degrees. I cooked in 2 batches to not crowd the pan.

Arrange chicken in buttered pan so they are flat and not overlapping.

In a bowl, mix 2/3 of the shredded cheese, 1 cup sour cream, and 14 ounces of chopped green chilies.

Pour mixture over chicken evenly and sprinkle remainder of cheese on top.

Bake uncovered for 15 minutes; until cheese is melted and sauce is bubbling on edges.

Garnish with avocado, cilantro and tomato.

Mediterranean Chile Chicken Wings

 Great reviews. Found the harissa sauce at Trader Joes. Very easy and Giada does it again.

Ingredients:

• 1/3 cup sugar
• 1/3 cup sherry vinegar
• 1/3 cup harissa
• salt
• 1 1/2 pounds chicken wings, split, tips removed

Directions:

Combine the sugar and vinegar in a small saucepan over medium-high heat; stir with a wooden spoon until sugar dissolves.

Reduce heat to medium and simmer until slightly thickened, 5 minutes.

Stir in the harissa and 1/4 teaspoon salt.

Place the wings in a resealable plastic bag. Add the haissa mixture and toss to coat. 

Place in refrigerator over night.

Preheat oven to 425-degrees.

Line a baking sheet with aluminum foil and brush with canola oil.

Pour the wings and their marinade onto the baking sheet and bake until cooked through, flipping midway, 25 minutes.

Finish wings under the broiler, 3-4 minutes.

Rosemary Parmesan Soda Bread

 Nutty Parmesan and aromatic rosemary adds a delicious twist on Irish soda bread. I like to toast the bread slices and dip in olive oil. Also play around with different herbs and spices. Thyme or caraway seeds ect. I doubled the receipe.

Ingredients:

• 3 cups flour ( I used King Arthur's Gluten-Free)
• 1/2 cup finely grated Parmesan
• 2 tablespoon sugar
• 1 1/2 tablespoons finely chopped rosemary
• 1/1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon crushed red pepper
• 4 tablespoon cold unsalted butter
• 1 1/4 cup cold buttermilk
• fresh ground pepper
• flaky sea salt, for serving

Directions:

Preheat oven to 375-degrees.

Line a large baking sheet with parchment paper. 

In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, salt, baking powder, baking soda and red pepper flakes.

Grate the butter on the large holes of a box grater and gently toss into the flour mixture.

Using a fork, stir in buttermilk until a shaggy dough forms.

Scrape dough onto a work surface, gather up and gently knead until dough just comes together.

Shape into a round loaf and transfer to the baking sheet. 

Brush bread with buttermilk and sprinkle with pepper.

Slash an X about 1/4-inch deep into the top of the bread.

Bake until golden and it sounds hollow when lightly tapped, 45-50 minutes.

Transfer to a wire rack and let cool at least 10 minutes before cutting.

Serve with softened butter and flaky sea salt.

King Arthur's Original Pound Cake

 Serve with fresh whipped cream and fresh fruit of choice. 

Ingredients:

• 16 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature, separated
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk, at room temperature
• 1 tablespoon brandy, sherry or rum
• 1 teaspoon vanilla or almond extract

Directions:

Preheat oven to 350-degrees.

Lightly grease a 9x5-inch loaf pan.

In a large bowl, beat butter until light.

Separate the egg yolk from the whites.

Beat in the sugar gradually and then the egg yolks, one at a time. Scrape bottom and sides of bowl and beat until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt.

In a measuring cup whisk together the room temperature milk, alcohol of choice and extract.

Alternately add wet and dry ingredients, starting and ending with the flour. Pour into a large separate bowl.

Clean the mixer bowl. 

Add egg whites and beat till forms stiff peaks.

Fold egg whites into the batter.

Bake cake for 60-65 minutes or until cake tester comes out clean.

If cake seems to be browning quickly, tent with foil.

Remove from oven, loosen edges. Wait 5 minutes and carefully turn out on cooling racks.

Store wrapped for 1-2 days or freeze for longer storage.

Serve with fresh fruit and whipped cream.

Whipped Cream Ingredients:

• 1 cup heavy whipping cream 
• 2 tablespoons sugar

Directions for Whipped Cream:

Place sugar in bottom of mixing bowl.

Add whipping cream and beat until forms stiff peaks.

Store in refrigerator and rewhisk before using. Good for 10 hours.

Lemon Pasta

 

I changed up this recipe quite a bit; combining two different recipes. I guess you can say this qualifies as my recipe. It is easy to become two meals for two hungry folks; just double the pasta amount.

Ingredients for the Lemon Sauce:

• 6 cloves garlic
• 4 sprigs fresh thyme, leaves stripped from the stem
• 1 1/2 tablespoon lemon zest
•  2 tablespoons lemon juice
• 1 large jalapeno, chopped 
• 3 tablespoons olive oil
• 1/4 cup packed cilantro or parsley, chopped 

 Directions for Sauce:

Roast the garlic cloves by placing in a piece of foil, drizzle with olive oil and roast at 400-degrees for about 30 minutes.

Cool and remove cloves from foil, remove peelings and mash with a fork.

Combine the rest of ingredients and garlic.

Make in advance so flavors meld. Store in refrigerator.

Ingredients for Lemon Chevre:

• 4 ounces chevre, softened
• 1 teaspoon lemon zest
• milk 

Directions for Lemon Chevre:

Soften chevre in microwave and add enough milk to reach consistency of ricotta cheese. 

Refrigerate until ready to use, then remove from refrigerator to reach room temperature.

This is enough for 4 servings.

To serve:

Prepare pasta of choice. I doubled gluten free Jovial brand penne pasta.

Drain pasta and return to pan. 

Add 1/2 of the Lemon Sauce and heat gently. 

Divide into 2 bowls and top with the Lemon Chevre

 

Spinach Mushroom Cashew Enchiladas

 This recipe is from Alejandra Ramos from FoodNetwork. It truly looks like a ground beef enchilada, but so hardy and savory; you are gonna love it. The filling could be used in tacos or for breakfast with eggs. It is a keeper. I froze some filling. Get back how that pans out...My pan only held 7 enchiladas, so thinking total recipe will make 12 enchiladas. 

Ingredients:

• 1/2 pound button mushrooms or 8 ounce box (wiped clean and remove stems)
• 1 cup roasted cashews 
• 1 large onion
• 3 cloves garlic
• 3 tablespoons extra-virgin olive oil
• Salt to taste
• 1 tablespoon chili powder
• 2 teaspoons hot smoked paprika
• 1 tablespoon oregano
• 1/4 cup tomato paste
• one 10-ounce box frozen chopped spinach, thawed and squeezed
• 1 1/2 cup sour cream (I used chevre thinned with milk)
• 8-ounce block mozzarella, shredded
• 16-ounce green chili or salsa (I used homemade green chili), may need more if making 12
• 7 or12 corn tortillas depending on 9-inch pan or 9x12-inch pan
• 1/4 cup chopped cilantro, for garnish

Directions:

Preheat oven to 350-degrees.

Grease a 9-inch square pan (for 7) or 9x13-inch pan(for 12) with vegetable oil.

Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.

Heat olive oil in a large deep skillet over medium heat.

Add the mushrooms and cashews and season with 1/2 teaspoon salt.

Cook stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.

Combine the onion and garlic in food processor and pulse until coarsely chopped. Add to mushroom mixture.

Add the spices and tomato paste and stir until combines.

Continue to cook 5-10 minutes.

Add spinach and cook 3 minutes.

Remove from heat and add 1 cup sour cream and 1 cup shredded mozarrella.

Place enough green chili to coat bottom of baking dish. 

Place generous spoonful down center of tortilla and roll up.

Place seam side down into baking pan. Repeat with remaining filling and tortillas.

Pour green chili over top and sprinkle with remaining mozarrella.

Bake 25-30 minutes uncovered.

Garnish with cilantro and extra green chili.

YUM!!!

Roasted Shrimp Cocktail

 Another Ina Garten winner. Must plan a bit ahead if you want the shrimp to be chilled... Whole Foods has Wild Caught frozen shrimp, that is pretty decent for our landlocked Colorado. 

Ingredients:

• 12-15 count frozen shrimp (thawed in refrigerator
• 1 tablespoon olive oil
• 1/2-1 teaspoon lemon pepper
• fresh squeezed lemon juice

Directions:

Peel and devein the shrimp, leaving tails on or off.

In a small bowl, toss the shrimp with the olive oil and the lemon pepper.

Bake at 400-degree convection roast oven for 8 minutes; pink and firm.

Cool slightly and place in refrigerator uncovered. Cover once completely chilled. Drizzle with lemon juice or when served, add lemon slices.

 Your favorite cocktail sauce. Love horseradish, ketchup, Worcestershire sauce, and lemon juice.

Parmesan Roasted Asparagus

 Farmer's Market asparagus cannot go wrong with this recipe! Easy, breezy deliciousness. Ina Garten again.

Ingredients:

• 2 1/2 pounds fresh asparagus ( about 30 large)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (I used lemon pepper)
• 1/4 teaspoon pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

Directions:

I clean the thorns from the stalks with a vegetable peeler.

Lay asparagus in a single layer on a sheet pan and drizzle with the olive oil.

Sprinkle with salt and pepper.

400-degrees convection roast for 15-20 minutes.

Sprinkle with Parmesan and return to oven for another minutes.

Serve with lemon wedges.

Cherry Turnovers with Puff Pastry

Super easy & super good! Do not stop at just cherry; apple, peach or blueberry! My cherry pie filling recipe made 16 hand held pastries; using 2 packages pastry sheets. The turnovers will last 3 days in a air tight container or one week in the refrigerator. I made my own pie filling from scratch. I recommend making the filling ahead to allow to cool to room temperature. Thaw time for the puff pastry is 40 minutes and cut into 4 1/2 inch squares. Do not skip the Vanilla Glaze please! Thank you leftoversthenbreakfast.com!

Ingredients:

• 2 packages puff pastry (17.3 oz each)
• 2 cups cherry pie filling
• one egg plus one tablespoon water for egg wash

Ingredients for Cherry Pie Filling:

• 4 cups tart canned cherries (2 cans), drained
• 1 cup granulated sugar
• 2 tablespoons Instant Clear Gel
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Ingredients for Sugar Glaze:

• 1 cup powdered sugar
• 2 tablespoon milk

Directions for Cherry Pie Filling:

Place drained cherries into a medium saucepan.

Combine the sugar and Instant Clear Gel and add to the cherries.

Allow to sit till liquid forms from cherries.

Cook stirring often over medium heat until thickened.

Remove from heat and add lemon juice and vanilla.

Set aside to cool to room temperature. Half of the filling maybe frozen if you want to just make 8 turnovers.

Directions for Puff Pastry:

Take the puff pastry out of the package and allow to thaw for 40 minutes. Working with one package  at a time, placing the second thawed package in the refrigerator. You do not want the puff pastry to get to warm.

Using a lightly floured surface roll each puff pastry out to 11" square. Cut each into 4 squares.

Brush all four sides with egg wash.

Place 1 heaping tablespoon cherry filling into center of square. 

Fold over to form a triangle and using a fork press along edges to seal.

Place on parchment lined baking sheet; four per cookie sheet. Refrigerate for 20 minutes before baking. Brush with egg wash over tops and edges and vent on top with sharp knife.

Bake in a 400-degree oven for 20-23 minutes until golden brown.

Remove from oven and cool completely on wire racks.

Repeat with second puff pastry package.

Glaze completely cooled turnovers with Sugar Glaze.

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

Ghirardelli Semisweet Chocolate Chunk Cookies

 I omitted the walnuts cause GKiddos. Bet it would be great to add!

Ingredients:

• 2 bars (8 ounces) Ghirardelli Semisweet Choclate Baking Bars
• 5 tablespoons unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon vanilla extract
• 1 large egg
• 1 cup and 2 tablespoons flour
• 2/3 cup broken walnuts (optional)

Directions:

Preheat oven to 350-degrees.

Line cookie sheets with parchment paper.

Use a large knife to cut one and a half of the bars (12 squares) into one-fourth inch chunks; set the chunks and smaller bits aside separately.

Break the remaining 1/2 bar (4 squares) of chocolate roughly and put the pieces in a microwave proof bowl. My microwave has a melt chocolate button. 

Add the softened butter and bits of chocolate left from chunks and stir until melted and smooth.

Stir in the white and brown sugars, salt, baking soda and vanilla.

Add the egg and stir briskly until well blended.

Add all the flour and stir just until it is entirely blended. The dough will be stiff.

If dough is even slightly warm, let it cool for a few minutes before stirring in chocolate chunks and nuts.

Scoop about 2 tablespoons of dough for each cookie and place 2 inches apart on prepared cookie sheet.

Bake for 10-14 minutes until cookies are puffed and cracked.

Cool on pan and transfer to cooling rack to cool rest of way.

Baked Jalapeno Poppers

 

This takes a bit of steps; however, excellent if you are a jalapeno lover + cheese!

Ingredients:

• 12 large jalapeno peppers
• 8 ounce cream cheese, at room temperature
• 1/4 cup fresh cilantro, chopped, plus 1 tablespoon for garnish
• 1/4 cup green onion, chopped, plus 1 tablespoon for garnish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/3 cup cheddar cheese, grated
• 2 tablespoon feta cheese, crumbled
• 1 handful of Kettle Brand BBQ potatoe chips

Directions:

Preheat oven to 425-degrees and line a baking sheet with parchment paper.

Cut the peppers in half and remove seeds and membranes.

In a bowl, combine cream cheese, 1/4 cup cilantro, 1/4 cup green onion, garlic powder, onion powder and salt.

Stuff each jalapeno half with cream cheese mixture and top with cheddar cheese.

Bake for 13-15 minutes until bubbling and golden.

While poppers are baking; crush the BBQ potato chips and add to the extra onion, cilantro and feta cheese.

Once poppers come out of oven, garnish with the BBQ potato chip mixture.

Raisin Pecan Oatmeal Cookies

 Another Ina Garten fabulous recipe! I do not like raisins but these are an exception!

Ingredients:

• 1 1/2 cup pecans
• 2 sticks unsalted butter, at room temperature
• 1 cup light brown sugar (calls for dark, did not have any)
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups quick oats (called for old fashioned)
• 1 1/4 cup golden raisins (called for 1 1/2 cups)

Directions:

Preheat oven to 350-degrees.

Place pecans on baking sheet and bake for 5 minutes. Cool and chop coarsely.

In electric mixer, beat butter, brown sugar, granulated sugar together on medium-high speed until light and fluffy.

With mixer on low, add eggs, on at a time and the vanilla.

Sift flour, baking powder, cinnamon and salt in a medium bowl.

With mixer on low, slowly add the dry ingredients to the butter mixture. 

Add the oats, raisins and pecans and mix until combined.

I bumped up stove temperature to 360-degrees for high altitude.

Using a tablespoon, drop mounds of dough on baking sheets lined with parchment.

Flatten slightly with damp finger.

Bake 12-15 minutes until lightly browned.

Transfer to baking rack to cool.

Turkey or Chicken Parmigiano Meatballs

 

Whole Foods was completely out of ground turkey; so settled for ground chicken. This from The Modern Nonna... It made 20 meatballs. I served with Rao Sauce doctored with some red pepper flakes. Served over some spagetti... Incredibly juicy and delicious was the start of the blog. Absolutely!

Ingredients:

• 1 pound ground turkey or whatever ground meat you love
• 1 large egg
• salt, pepper, Italian seasonings to taste
• 2 tablespoons fresh chopped parsley
• 1/2 cup breadcrumbs (I use Ian's gluten-free that I brown in olive oil and seasonings)
• 1/2 cup freshly grated parmigiano

Directions:

In a bowl add all of the ingredients and mix together. Wetting your had a little helps when forming the meatballs.

You can make them as big or small as you wish.

Place on a parchment lined baking sheet and bake @400-degrees for 20-25 minutes (I did 25).