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.