Yucatan Chicken Tacos with Peanut-Red Chili BBQ Sauce

Yucatan Chicken Tacos with Peanut-Red Chili BBQ Sauce
Recipe courtesy Bobby Flay

Prep Time: 1 hr 50 min Inactive Prep Time: 1 hr 20 min Cook Time: 15 min Level:
Intermediate

Serves:
6 servings

Ingredients
Yucatan Chicken:
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
6 chicken thighs
2 tablespoons canola oil
Salt and freshly ground black pepper
Peanut-Red Chile BBQ Sauce, recipe follows
Directions
Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.

Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.


Peanut-Red Chile BBQ Sauce

1 tablespoon canola oil

2-inch piece fresh ginger, peeled and finely chopped

1 1/2 cups bulls eye BBQ sauce (my preferance)

2 cups homemade chicken stock or low-sodium canned chicken broth

2 tablespoons soy sauce

1/4 cup peanut butter

Salt and pepper

Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.

Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.

Serve with chicken in tortillas with lettuce, tomato, onion, sour cream, hot sauce, and cilantro.

Chicken and Dumplings

Ingredients

Serves 4

* 3 tablespoons butter
* 1 medium onion, cut into 1-inch pieces
* 5 medium carrots, cut crosswise into 1 1/2-inch pieces
* 1/2 teaspoon dried thyme
* 1 cup (spooned and leveled) all-purpose flour
* 1 can (14.5 ounces) reduced-sodium chicken broth
* Coarse salt and freshly ground pepper
* 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
* 2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
* 1 3/4 teaspoons baking powder
* 1/2 cup plus 2 tablespoons milk
* 1 package (10 ounces) frozen peas

Directions

1. In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Everyday Food

James Beard's Basic White Bread Recipe

Ingredients : Basic White Bread By James Beard~ Chef & Cook Recipe

1 package Yeast, active, dry
1/2 cup Water or milk, warm (110-115 degs)
2 tsp Sugar
1 cup Milk or water (110-115 degs)
2 tsp Salt
3 tbsp Butter
3 3/4 cup Flour, All-purpose or bread flour
1/4 cup flour for kneading

James Beard's Basic White Bread Makes 1 large loaf (9X5X3)or 2 small loaves (8X4X2)
Making basic white bread dough:

Stir yeast into 1/2 c. milk. Add sugar and set aside. This should bubble up in a few minutes. If not, your yeast is no longer viable.

Place 2 3/4 cups flour in a work bowl. Add salt and mix thoroughly. Add remaining cup of milk. Beat well with a wooden spatula, add the yeast mixture, and continue beating the dough until it is smooth, adding an additional cup of flour to make a firm dough. Turn the dough out onto a floured work surface and begin the kneading process, which evenly distributes the fermenting yeast cells through the dough. (I knead for 6 minutes using my electric mixer)

* Kneading Instructions*
There are several kneading methods, but the basic one is to flour the dough and your hand lightly, then push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push down again. Repeat pushing, folding and turning until the motion becomes rhythmic. Knead for about 10 minutes, kneading in additional flour as necessary, until the dough is smooth and no longer sticky, and blisters form on the surface. To test whether the dough has been kneaded enough make an indention in it with your fingers; it should spring back. If blisters form on the surface of the dough and break, this is another sign that the kneading is sufficient. * Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board.

Butter a large bowl, transfer the dough to it, and turn the bowl until the dough is well coated with butter on all sides.

Cover the dough with a dish towel and let it rise in a warm, draft-free place for 1 to 1-1/2 hours, until it is doubled in bulk.

A good, warm, draft-free place is inside your room temperature oven. To test further if the dough has risen properly, make an indentation in it with two fingers: if the dough does not spring back, then it is ready.

* Baking Preparations * Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes. Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together. Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk. Preheat the oven to 400dF

Bake on the lower rack of the oven and test for doneness after 35 minutes. Wrap your knuckles on the top and if it sounds hollow, turn bread out into your other hand protected by a dish cloth and test that the bottom is hollow as well.

If it does not sound hollow, and the bottom is dry, place the bread back in the oven directly on the rack for 5-10 more minutes. If the bottom is soggy, place bread back in the pan and bake for 5-10 more minutes.

The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft.
Stored bread will keep about 1 week. Freeze for up to a month.

From James Beard on Bread

Lemon Garlic Chicken

4 lbs chicken parts
1/4 cup lemon juice
Zest of one lemon
1/4 cup olive oil
1 tablespoon dijon
1-2 tablespoons garlic (minced or grated)
1/2 t. dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients together and pour over chicken parts. Marinate for 1-3 hours. Heat oven to 400. Reserve marinade. Place chicken skin side up in a baking dish or cookie sheet. Bake for 30 minutes and pour or brush marinade onto chicken. Cook for an additional 20-25 minutes or until cooked through. Turn oven to broil, move chicken to top rack, and broil chicken to crisp the skin for 2-5 minutes. Keep you eye on the chicken and adjust the height of the pan based on your broiler's efficacy.

For chicken jus: Pour 1/2 cup chicken stock or white wine over pan while scraping browned bits with a wooden spoon. Pour liquid into a fat separator and continue pouring jus into the pan, scraping to get full flavor. Serve along side chicken.

From the Joy of Cooking (modified from broiler chicken to baked chicken)

Autumn Mashed Potatoes

A sweet potato ups the nutrition, flavor, and turns this dish a beautiful autumnal orange.

8 russet potatoes peeled and cubed
1 medium sweet potato
2 cloves garlic
1 bay leaf
1/2 cube butter
1/2 cup whole milk
1 sprig thyme

Place potatoes in cold water so that they are covered at least by an inch. Add smashed garlic cloves and bay leaf. Turn heat to high and bring to a simmer. Simmer for 20 minutes. Heat milk, butter, and thyme on the stove in a small sauce pan. Drain potatoes, remove bay and garlic, and mash with milk mixture.

Easy Oven Turkey Breast

4-6 lb turkey breast
1 batch parsley butter
salt and pepper
Sage leaves

Remove neck and ribs with kitchen shears and use for making turkey stock for gravy. This meat will not need gravy, but mashed potatoes do.

Salt and pepper the turkey on all sides. Slice butter into 1/4 inch discs and loosen the turkey skin. Place fresh sage leaves and discs of butter under the skin of the turkey. Place turkey in a roasting pan and cook for 25 minutes per lb or until a thermometer inserted in the thickest part registers 160 degrees. Tent with foil and let rest for 25 minutes. Carve and enjoy.

I like to serve this with double mashed potatoes.

Parsley Butter:

* 2 sticks (1/2 pound) unsalted butter, at room temperature or softened
* 1 cup fresh parsley roughly chopped
* 1 lemon, juiced
zest from 1/2 of the lemon
* 2 tablespoons chopped garlic
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Process in a food processor, scoop butter out onto parchment or plastic wrap and shape into a log. Place in the refrigerator or freezer until set. Slice off slabs as you need them. ***If you use salted butter remember to leave out the 1/2 t. salt.*** Enjoy!

Easy Oven Hoisin Pork

5 lbs country style pork ribs (bone-in preferred)
1 16 oz. bottle Soy Vay, Hoisin Garlic marinade/sauce
1 half of a star anise

Pour 1/2 of the bottle of sauce in a glass dish. Place meat in a single layer and pour remaining sauce on the pork. Place uncovered in a 300 degree oven. Cover after 60 minutes. Cook for a total of 3 hours or until the meat is tender and a gorgeous mahogany color.

Remove sauce from the pan and simmer on the stove in a small sauce pan with the piece of star anise for 10-15 minutes or until reduced. You may thicken with some corn starch if you prefer. Serve with Japanese style rice and steamed broccoli.

ALCOHOL SUBSTITUTION LIST

Sometimes alcohol is called for in recipes to enhance the overall flavor of a dish. If you prefer to cook without alcohol, it can be omitted from a recipe or replaced with a nonalcoholic alternative. Keep in mind that the overall flavor of the dish will not be exactly the same, but the substitutions will give you an approximation of the flavor.

Here are some general recommendations for nonalcoholic substitutes:

Beer: Nonalcoholic beer, chicken broth, apple cider or beef broth

Bourbon: 1 teaspoon vanilla extract in place of each tablespoon of bourbon

Champagne: Ginger ale, sparkling cider, cranberry juice or white grape juice

Cognac: Apricot, pear or peach juice

Cointreau: Orange juice concentrate

Crème de cassis: Black currant Italian soda syrup or black currant jam

Frangelico: Hazelnut or almond extract

Grand Marnier or other orange-flavored liqueur: Unsweetened orange juice concentrate

Marsala: White grape juice

Port: Concord grape juice with a pinch of lime zest; cranberry juice with a dash of lemon juice; or Concord grape juice concentrate

Rum: 1/2 teaspoon rum extract plus enough water to make 1 tablespoon in place of each tablespoon of rum

Sherry: Unsweetened apple, orange or pineapple juice plus 1 teaspoon vanilla extract

Vermouth, dry: White grape juice or white-wine vinegar

Vermouth, sweet: Apple juice, grape juice or balsamic vinegar

Wine, white: White grape juice, apple juice or chicken broth

Wine, red: Concord grape juice, cranberry juice or beef broth

FROM FOODNETWORK.com

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Serves about 12

Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (to taste, I use ceylon cinnamon for its mild citrusy flavor)
1/4 teaspoon freshly grated nutmeg (to taste)

Cake
2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon fine salt
2 teaspoons cinnamon (regular cinnamon)
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 cups pumpkin puree
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/2 cup apple sauce
1 cup toasted walnuts chopped

Preheat oven to 350. Toast walnuts in baking pan until fragrant (10 min). Spoon and level your flour to measure and have your eggs at room temp. You may also place cold eggs in very hot tap water for 10 minutes.

Sift flour, salt, spices, baking powder and soda together and set aside. Mix oil, sugar, applesauce, vanilla, and pumpkin together thoroughly. Add the eggs one at a time until combined. Mix dry ingredients in until almost combined. Dust walnuts with flour and fold into batter.

Pour into a greased and floured bundt pan and rap it on the counter to get rid of any air bubbles. Bake for 55-65 minutes until a toothpick comes out clean.

Once the cake is completely cool, mix frosting ingredients together and whip on high for 3-5 minutes until fluffy. Add cinnamon and nutmeg and stir to incorporate. Tate and adjust spices if needed. Frost cake and enjoy.

Bacon Wrapped Chicken

8 chicken breasts
1 lb bacon
2 family sized cans of cream of chicken soup
1-2 cups sour cream
3/4-1 1/2 cup dry white wine
1/2 small (lemon sized) onion grated
pepper to taste
3-4 dashes celery salt

Bake at 350 for 60 minutes with the chicken rolled up with bacon wrapped around.

Masterpiece Sliders

Yields 8 burgers and serves 3-4 people

1 lb. ground chuck (80/20)
1 batch caramelized onions
6 oz. Gorgonzola
8 Rhodes rolls baked

Divide meat into 8 portions and gently shape into thin patties slightly larger than the size of the rolls. Do not pack the meat together. Season with salt and pepper on both sides. Cook over med-high heat on a grill for 3 minutes per side. Top each burger with about 3/4 oz. gorgonzola cheese and close grill lid for about 3 additional minutes to soften cheese. Place patties on sliced rolls and top with a heaping spoonful of caramelized onions. Make more than you think you will need.

Squash Casserole

This can be made with any combination of squash or vegetables. I just used odds and ends that I had left in the fridge. Blanched broccoli, cauliflower, carrots, or snow peas would also work well.

2 small yellow squash
1 small zucchini
3/4 cups whole milk
8 oz. mushrooms
1/2 medium onion, medium dice
2 tablespoons butter
1 tablespoon olive oil
1/2 small red bell pepper, med dice
3 small tomatoes
2 eggs
1 cup sharp cheddar cheese, grated
1 sleeve Ritz type crackers crushed

Preheat oven to 350. Slice squash into 1/4 inch coins. Melt butter and add oil to a large saute pan on med-high heat. Saute squash, peppers, and onions until onions are translucent. Remove from pan and let cool in a greased casserole dish. Turn heat to high and sear sliced mushrooms until golden brown on one side. Cut tomatoes into bite sized pieces or use grape tomatoes.Add tomatoes and mushrooms to the cooling vegetable mix.

Beat eggs with milk and season with salt and pepper. Mix cheese into egg mixture. Pour egg and cheese mixture over cooled vegetables and stir lightly to combine. Top with crushed crackers and bake for 45 minutes.

Kristan's Version of Porcupine Meatballs

Yields around 36-40 meatballs or about 12 servings.

2 lbs. 80/20 or 85/15 hamburger
3 cups rice
1 family size can plus 1 small can cream of mushroom soup
milk or about 1 cup beef broth plus 1/4 cup half and half
pepper and Lawry's to taste
1 tsp cinnamon (to taste)

Optional additions:
1 egg
*2 pieces white bread broken into small pieces soaked in 1/4 cup milk (panade)
1/4 tsp nutmeg
1/2 tsp. dried thyme
additional milk or water to thin out sauce

Traditional Recipe:
Cook rice according to package directions and remove and cool 1 1/2 cups. Mix the cooled rice into the hamburger.(To make more tender meatballs mix one egg into *panade and add to the meatball mixture) Season with salt, pepper, and cinnamon to taste. Do not overmix. Test flavor my cooking a small piece in a pan. Form into meatballs using a small cookie scoop for uniformly sized meatballs. Heat some oil a large pan on medium heat. Brown meatballs on 2 sides and remove from pan.

Pour in the soup, liquid, pepper, small dash of cinnamon, and, if you prefer, the thyme and nutmeg. Heat to a simmer and add additional milk or half and half to thin sauce to desired consistency. Add meatballs back to the pan and cover with sauce, simmer, covered, for 10-12 minutes or until the meatballs are cooked through.

Serve over the remaining rice. This freezes really well if you want to make it in large batches.

*panada; panade
[pah-NAH-duh (Sp , ), puh-NAHD (Fr. , )]
1. A thick paste made by mixing bread crumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, FORCEMEATS and QUENELLES. 2. A sweet or savory soup made with bread crumbs and various other ingredients. It may be strained before serving

Kofta Kebabs - These are AMAZING

Cook Time20 min
Level
Easy
Yield
4 to 6 servings
CloseTimes:Prep15 min Inactive Prep30 min Cook20 min Total:1 hr 5 min Recipe Tools:

Ingredients
Kebabs:
4 cloves garlic
1 teaspoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill
Raita, recipe follows
Grilled flat bread

Directions
Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 teaspoon salt with the meat, onion, parsley, and spices.

Line a pan with aluminum foil. Divide the meat mixture into 6 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making an oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Raita: Yogurt Sauce (Greek yogurt and cucumber sauce)

2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt

1 medium cucumber, peeled, halved, and seeded

2 teaspoons kosher salt, plus a pinch

1/2 clove garlic

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

1/2 teaspoon dried mint, crumbled

If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Yield: 1 1/4 cups

Prep Time: 5 minutes

Cook Time: 25 minutes

Inactive Prep Time: 1 hour

Ease of preparation: easy
Recipe courtesy Food Network Kitchens Cookbook, Meredith Books, October 2003

Raita

2 cups whole milk plain yogurt or 1 cup Greek style
1/2 clove garlic
1/2 tsp. dried mint crumbled
1 medium cucumber
2 tsp. salt
1 Tbsp. extra virgin olive oil
1 tsp. lemon juice

Drain yogurt in a coffee filter in a colander for at least 3 hours so that the excess liquid drains away.

Peel, seed, and grate the cucumber. Add salt to cucumber and let sit for 20 minutes. Squeeze excess water out.

Mix cucumber, pressed garlic, lemon juice, olive oil and mint together. Mix in yogurt. Let stand for 1 hour. Serve with kabobs or even plain with some grilled pita. This is seriously refreshing and silky raita.

From the Food Network Kitchens Cookbook

Kristan's Marinated Turkey

1 12-20lb turkey or 2 turkey breasts thawed
1/2 liter 7-up
1 cup soy sauce
1 star anise
6 cloves garlic (peeled and smashed)
1.2 tsp. chili flakes or garlic chili sauce
1 Tbsp. garlic powder
2 t. ginger powder

Mix ingredients in a large bowl. Place meat in a roasting pan. Pour marinade over turkey, cover with foil, and cook at 250 for 8-10 hours. This recipe may be halved and done in a slow cooker on low for 8 hours or high for 5.

Quick Ham Mac and Cheese

2 slices deli ham
1 cup frozen spinach (thawed and water removed)
1 box Kraft mac and cheese
Handful grated cheese
3 Tbs. butter
1/4 cup milk
2 Tbs. whole milk, half and half or cream

Cooked macaroni according to package directions. Use a chopper or knife to cut the spinach and ham into small pieces. Drain pasta and add ham, butter, 1/4 cup milk, cheese packet, and spinach. Mix thoroughly and then add the grated cheese and 2 Tbls. dairy. Mix thoroughly and serve hot.

Mom's Famous Baked Beans

2 32. oz cans Van Camps pork and beans
1 large onion chopped
1 bell pepper chopped
1 lb. bacon chopped
1 6 oz. can tomato sauce
1/2 cup brown sugar
1 tsp. ground mustard

Cook bacon and reserve. Saute onion and bell pepper in bacon grease. Stir onion mixture, tomato sauce, mustard powder, and brown sugar into beans. Bake at 350 for 30-45 minutes uncovered. Serves 20

Zarela's Creamy Rice

Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez

Ingredients
• 4 cups water
• 2 cups converted rice
• 1 tablespoon butter
• 2 teaspoons salt
• 1 1/4 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 2 tablespoons lard or vegetable oil
• 2 poblano chiles, roasted, peeled and deveined
• 1/2 cup chopped onion
• 1 garlic clove
• 1 (16 ounce) can corn
• 1/2 lb grated white cheddar cheese
Directions

Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.

Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.

Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.

Dice the poblanos and add to pan when the onion is wilted.

Saute for one minute.

Let cool and combine with the rice.

Drain the can of corn well and add to the cool rice and poblano mixture.

Add the sour cream mixture and mix in the grated cheese.

Bake for 30 minutes or until heated through in a 350 degree oven.

If using a Pyrex dish, the oven temperature should be 325 degrees

Tomato and Corn Summer Salad

3 medium garden ripe tomatoes
3 cups corn kernels cooked and cooled to room temp(Costco's frozen corn works beautifully)
4 slices thick cut bacon (fat reserved)
1/4 cup minced onion
1/4 cup sherry vinegar (any vinegar you like works fine)
2 Tbls. fresh basil

Cut bacon into small pieces and fry until crisp. Set aside to drain and reserve 4 Tbsp. bacon grease. Add onion and cook for 2 minutes. Add vinegar and reduce for a few minutes or until the vinaigrette thickens slightly. Season with salt and pepper.

Dice tomatoes and toss with the corn. Slice basil into strips. Pour vinaigrette over salad, add basil and toss. Garnish with cooked bacon. Enjoy!

Sea Salted Caramel

1 cup sugar
1 1/2 cup cream
1/2 tsp. fine or flaked sea salt
1 tsp. vanilla

Add sugar to a medium saute pan over medium heat. Let the sugar cook until it begins to liquefy. Then swirl the pan so that the sugar melts evenly. Swirl and cook until the sugar becomes a dark amber color. Add the cream and stir briskly(the mixture will boil violently and the sugar with solidify). Cook and continue stirring until the cream and sugar combine into a smooth caramel(about 5-10 minutes). Remove from heat. Stir in the vanilla and salt. Serve over vanilla ice cream and sprinkle the top with a little more sea salt. You may increase or reduce the amount of cream to adjust the consistency. This recipe will produce caramel that solidifies on top of the ice cream but then it melts in your mouth very quickly. It has a very silky and creamy mouth feel.

Recipe from Gourmet Magazine

Sweet and Sour Chicken

2 lbs. chicken tenders (about 8)
1 cup flour
1/2 cup corn starch
1 egg
1/2 cup milk
Salt and pepper to taste

1 16 oz. can pineapple chunks, drained, with pineapple juice reserved
1 red bell pepper
1/2 large onion
6 Tbls. rice wine vinegar
5 Tbls. brown sugar
1/2 cup chicken stock
6 tsp. corn starch mixed with 6 tsp. water
1 tbls. grated ginger

Cut chicken into bite sized pieces, mix 1/2 c. corn starch and all of the flour together season with salt and pepper. Beat egg into milk. Dredge chicken pieces in flour and shake off excess, dip into milk mixture, and back into flour.

Shallow fry chicken in vegetable oil until golden brown and cooked through. Do not overcrowd the pan. Remove chicken and allow to drain on a cooling rack so that the bottom of each piece does not get soggy. (You may also place the chicken on the center rack in your oven, set to broil, on the cooling rack to keep hot and crispy)

Saute the onions and peppers until crisp tender (about 2 minutes). Lightly fry the pineapple for 2 minutes. Add all of the liquid (pineapple juice, vinegar, chicken stock), sugar, and ginger to the pan and scrape up any brown bits on the bottom. Bring to a boil, reduce to simmer and add your corn starch slurry. Allow to thicken. Remove from heat. Serve chicken with the sauce over rice.

Italian Noodles With Peas/ Tuna Casserole

The anchovy adds a nutty saltiness...it is not fishy at all. Stella loves this dish. This is a great side dish or add canned tuna or salmon to make a one dish meal.

1 lb cork screw pasta
5 anchovy fillets
2 shallots or equivalent amount of onion minced
4 cloves garlic minced
1/4 c. cream
butter and evoo
parsley
1 cup frozen peas

Cook pasta according to package directions. Reserve 1/2 cup pasta water. In a saute pan, cook anchovies in equal parts (about 3 Tbls each) butter and olive oil until melted. Add shallots and saute for 1 min. Add garlic and cook for 60 seconds. Add cream and reduce by half. And pasta water and toss sauce with the pasta and peas. Season with salt and pepper to taste.

Creamy Chicken over Buttered Egg Noodles

This is a great way to use left over chicken and/or veggies. Use any veggies you have on hand.

2 lbs chicken seasoned with Montreal Chicken Seasoning
2 cups chicken stock
1/2 small onion medium dice
3 Tbls. butter
3 Tbls. flour
1/4 - 1/2 cup cream
1/4 - 1/2 cup white wine
2 sprigs fresh thyme

2 carrots sliced
8 oz. mushrooms quartered
1/2 cup green beans cut into bite sized pieces
1/2 cup frozen peas

Sear seasoned chicken. Get a good golden crust on it and set chicken aside. Deglaze pan with white wine. Reduce wine by half and pour over reserved chicken. Saute carrots and onion in butter for about 5 minutes. Add flour and cook for 60 seconds. Add stock, cream, and thyme sprigs. Simmer sauce until thickened. Add remaining vegetables, reserved wine and chicken. Simmer until the chicken is cooked through. Remove thyme sprigs and serve over buttered egg noodles.

Pollo Verde Fajitas

1 rotisserie chicken picked, meat shredded (save carcass for making your own chicken stock)
reserve the juices in the bottom of the chicken container (fat skimmed)
1 16 oz bottle salsa verde
2 cups chicken stock
2 tsp. cumin (to taste)
2 poblano/pasilla chilis sliced thinly,seeds and veins removed. (you may substitute bell peppers, but I highly recommend the poblano)
2 onions sliced thinly (pole to pole)
shredded cheese (optional)
limes
sour cream
cilantro
salt and pepper

Heat a saute pan on med-high heat until very hot. Add some vegetable oil and saute the peppers and onions until crisp tender. Don't move them around too much; let them caramelize and char a bit. Meanwhile, combine salsa verde, chicken stock, chicken drippings, and cumin in a medium sauce pan. Bring to boil, reduce to simmer and let reduce until slightly thickened. Season to taste with cumin, salt, pepper, and lime juice. Add chiken to sauce and heat through.

Serve with warm tortillas, cheese, cilantro, sour cream, lime wedges, and hot sauce.

Beet and Goat Cheese Salad

3 medium beets, cooked
romaine lettuce
1/4 cup goat cheese
few sprigs thyme, leaves removed
3 Tbls. sherry vinegar
6 Tbls. extra virgin olive oil
salt & pepper

Add 1/2 t. salt to vinegar, add olive oil and pepper and shake to combine. Adjust seasoning. Slice beets and arrange on lettuce. Crumble goat cheese over the top, sprinkle with thyme leaves, dress with vinaigrette. Add rotisserrie chicken and make it a meal.

Beet and Goat Cheese Salad

Ingredients

* 1/4 cup balsamic vinegar
* 3 tablespoons shallots, thinly sliced
* 1 tablespoon honey
* 1/3 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 6 medium beets, cooked and quartered
* 6 cups fresh baby spring mix
* 1/2 cup walnuts, toasted, coarsely chopped
* 3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Boil Beets until fork tender

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.

Toss the salad, and walnuts, in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.

Giadia's inspiration

Sherry Vinaigrette

1/2 cup sherry vinegar
1/2 - 1 clove garlic minced (optional)
1/2 small shallot minced (optional)
1/2 teaspoon salt
1/4 t. pepper
1 cup extra virgin olive oil

Combine first 4 ingredients and blend thoroughly. Add olive oil in a stream while whisking or just shake and pour. Great on chicken pita sandwiches. yummy!

Wingers Sweet and Spicy hot sauce

Sticky Dressing:

* 2 ½ c. brown sugar
* 1/3 c. Franks Hot Sauce
* ½ c. apple cider vinegar

Buttermilk Pancakes

These are the best pancakes I have ever had. They are light and fluffy. They are from the back of the SACO powdered buttermilk which you find by the powdered milk at any grocery store. Very convenient stuff!

4 Tbsp. powdered buttermilk
1 cup A.P. flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
1 egg
1 cup water
2 Tbsp. vegetable oil or melted butter

Makes ten 4-inch pancakes

Sift dry ingredients together into a mixing bowl. Add beaten egg, water, and oil. Mix until just combined. Do not overbeat! Cook on a griddle at 350 degrees. Flip once small bubbles cover the top of the pancake and the underside is golden brown. Serve topped with sour cream and macerated strawberries or syrup made from Mapeline (just like Grandma Teeples. Yummy!

Instant - makes 2 ¼ cups. (This is very watery)
1 Cup boiling water
2 Cup Sugar
1/2 tsp Mapleline

Pour boiling water over sugar in measuring cup and add Mapleline.


Thick Syrup - makes 2 cups.
2 Tbsp water
¼ Cup Sugar
1 1/2 Cup Corn Syrup
1/2 tsp Mapleline

Combine in Saucepan. Boil 2 minutes. It thickens as it cools.

This recipe costs $.71 to make and is about $.06 per serving.

Porcupine Meatballs

Yields around 36-40 meatballs or about 12 servings.

2 lbs. 80/20 or 85/15 hamburger
3 cups rice
1 family size can plus 1 small can cream of mushroom soup
milk
pepper and Lawry's to taste
1 tsp cinnamon (to taste)


Traditional Recipe:
Cook rice according to package directions and remove and cool 1 1/2 cups. Mix the cooled rice into the hamburger. Form into meatballs using a small cookie scoop for uniformly sized meatballs. Heat some oil a large pan on medium heat. Brown meatballs on 2 sides and remove from pan.

Pour in the soup, liquid, pepper. Heat to a simmer and add additional milk or half and half to thin sauce to desired consistency. Add meatballs back to the pan and cover with sauce, simmer, covered, for 10-12 minutes or until the meatballs are cooked through.

Serve over the remaining rice. This freezes really well if you want to make it in large batches.

Watermelon All Dressed up

This is a great way to serve an under-ripe melon.

Chiffonade a decent handful of mint and add it to 1 cup of white grape juice. Let sit for a few minutes to a few hours. Cube up some seedless watermelon. Pour the grape juice over the watermelon and serve.

Mix this up and use cantaloupe and basil instead. It is really delicious.

TIP: Slice about an inch of rind off of one side of the melon to make a flat bottom...the melon will stay in place as you slice it.

Oven Puffed Pancakes

1 cup flour
1 cup milk
6 large eggs
1 teaspoon vanilla
pinch of salt
1 teaspoon sugar
1/2 stick butter

Heat oven to 350 degrees. Place butter in a 9X13 pan and set in oven until butter foams. Using a hand mixer, beat eggs, milk, sugar, salt, and vanilla together. Add flour in three additions and mix until just incorporated. Place in the center of the over and remove the upper rack. Bake for 25 minutes or until puffed and golden. Enjoy with jam, butter, or syrup.

Mix in chopped crispy bacon for a new twist and serve with maple syrup. Yummy! Or add some peeled sliced apples tossed in cinnamon and sugar before baking for a twist or to make this dessert. Add your favorite berries with some lemon zest and a little juice for another rendition.

Mom's Cole Slaw

1 medium head of green cabbage shredded (I find my food processor is the best tool)
3-4 medium carrots shredded
1/2 cup mayo
1/2 cup plus 3 tablespoons miracle whip
milk to thin the dressing out
2-4 tablespoons sugar to taste
S & plenty of fresh cracked pepper to taste
1-2 tablespoons creamed horseradish (Kristan's addition, optional)
4 scallions sliced (Kristan's addition, optional)
1/4 cup chopped parsley (Kristan's addition, optional)

Whisk mayo, miracle whip, sugar, horseradish, salt, and pepper together. Thin with milk. Pour over shredded cabbage, carrots, scallions, and parsley.

Caramelized Onions

These are so good on french dip, burgers, philly cheesesteaks, polish dogs and brats.

2 tablespoons butter
2 tablespoons olive oil
5 medium onions sliced into 1/4 inch thick rounds
salt to taste
2 tablespoons sherry vinegar

Add butter and olive oil to a large skillet or sauce pan, preferably stainless steel. This technique is easier in a non-stick pan, but it will take longer to caramelize the onions. Heat oil on med-high until the butter froths a bit. Add the onions, turn heat to medium-low, add salt, and put lid on pan. Let onions sweat for 10 minutes or until translucent. Turn heat to medium and cook the onions stirring often for 15-20 more minutes or until golden brown. Deglaze with the vinegar and serve a top any type of meat or veggie sandwich.

Ross' Mango Salsa (Kristan's Version)

3 mangos diced medium
1/4 cup red onion diced fine
1/4 red bell pepper diced fine
1/2 serrano chile, seeded and minced
1/2 jalapeno, seeded and minced
1/4 - 1/2 cup chopped cilantro
juice of 1-3 limes (to taste)
S and P to taste
2 tablespoons extra virgin olive oil

Mix all ingredients together and let sit for at least an hour to let the flavors mingles. Serve over grilled chicken, fish, or tacos.

Chicken with Forty Cloves of Garlic (Barefoot Contessa)

Rated: 5 stars out of 285 Reviews
Cook Time

1 hr 5 min
*
Level

Intermediate
*
Yield

6 servings

Ingredients


* 3 whole heads garlic, about 40 cloves
* 2 (3 1/2-pound) chickens, cut into eighths
* Kosher salt
* Freshly ground black pepper
* 1 tablespoon unsalted butter
* 2 tablespoons good olive oil
* 3 tablespoons Cognac, divided
* 1 1/2 cups dry white wine
* 1 tablespoon fresh thyme leaves
* 2 tablespoons all-purpose flour
* 2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Skirt Steak Tacos with Roasted Poblano Rajas

These are soooooo good and easy to make. Do yourself a favor and use corn tortillas. Stack a dozen in a steamer basket lined with a heavy kitchen towel. Steam the tortillas for 1 minute then turn the heat off and let the tortillas sit with the lid on for 15 minutes. Keep the basket over the hot water to keep the tortillas warm for 30-45 minutes.

For grilled beef tacos, skirt steak is a great choice. A simple marinade of lime juice, garlic and cumin enlivens a very beefy tasting cut that’s perfect with grilled chile strips.

Makes 12 tacos, serving 4 as a light meal

3 medium white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling)

3 garlic cloves, peeled and roughly chopped

3 tablespoons fresh lime juice

1/2 teaspoon cumin, preferably freshly ground

Salt

1 pound skirt steak, trimmed of surface fat as well as the thin white membrane called “silver skin"

4 medium (about 9 ounces total) fresh poblano chiles

Vegetable or olive oil for brushing or spritzing the onions and meat

A small bowlful of lime wedges for serving

12 fresh, warm corn tortillas

1. Marinating the meat. In a food processor or blender, combine 1/4 of the onion, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate 1 hour or up to 8 hours.

2. Making the grilled chile-and-onion rajas. Turn the burner(s) in the center of the grill to medium-low. Now, lay the chiles on the hottest part of the grill, and cook, turning occasionally, until the skin is blistered and blackened uniformly all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and place in a bowl and cover with plastic wrap. Brush or spray the remaining onion slices with oil, and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they’re starting to soften and are browned, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and break the rings apart Rub the blackened skin off the outside of the chiles, then pull out the stems and seed pods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips and stir into the onions. Taste the mixture and season it with salt, usually about 1/4 teaspoon. Keep warm in the oven.

3. Grilling the meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare.

4. Serving the tacos. Cut the long piece of skirt steak into 3- to 4-inch sections, then cut each section into thin strips across the grain (that is, in line with the full length of the skirt steak). Mix with the chiles and onions, season with a little salt and set on the table, along with the lime wedges and hot tortillas, for your guests to make into soft tacos.


Working Ahead: Thin steaks like skirt, taste best with a shorter tour in the marinade–1 to 8 hours. Leave them longer and the marinade flavor overpowers and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled when you’re ready to eat.

From Mexico–One Plate at a Time by Rick Bayless (Scribner 2000).

Orange Vinaigrette (from the Four Seasons in Palm Beach, FL)

1 cup Orange juice concentrate
2 tablespoons Dijon mustard
1 tablespoon Champagne or white wine vinegar
1 cup Salad Oil
1 teaspoon sesame oil (plain, not toasted)
Water to adjust thickness
S&P to taste

Blend orange juice, mustard and vinegar. Slowly drizzle in 2/3 salad oil to emulsify. Check seasoning and if needed add more mustard, vinegar, and add salt and pepper. Add sesame oil and re-check seasoning.

The chef served this drizzled over red snapper which was garnished with a fruit salad (mango, pineapple, papaya, etc.) This is also great to dress some simple greens as a side dish, on over a fruit salad, or brushed/drizzled over grilled chicken or fish.

Fast Chinese Butter Chicken

6-8 chicken thighs (skinless and boneless)
1 tablespoon grated ginger or 1 teaspoon powdered ginger
1 large clove of garlic grated or minced or 1 teaspoon granulated garlic
1/3 cup soy sauce
1/4 cup brown sugar (lightly packed0
1/8 teaspoon sambal (garlic chili paste)
few dashes of dark sesame oil
1/2 stick of butter (1/4 cup)
a few green onions sliced thinly on the bias

Preheat oven to 325 degrees. Place chicken thighs in a 9X13 baking dish. Mix soy, garlic, ginger, sambal, and sesame oil in a cup or small bowl. Evenly distribute the brown sugar over chicken, pour sauce over the top, and place a pat of butter on each chicken thigh. Bake at 325 for 45 minutes or until the centers reach 165 degrees.

Sprinkle the dish with the chopped green onions and serve with rice and your favorite vegetable. The sauce is really good over broccoli.

(Adapted from Carolyn's Chicken in the Jackson family Cookbook)

Basic Baked Fish

Salmon:
1 (2-pound) center-cut, skin-on, salmon fillet (steelhead works beautifully too)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish


Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. OR You may cook 1 lb. for 17 minutes. Transfer to a cutting board.

This recipe renders the fat so the fish melts in your mouth. The skin easily comes off when you transfer the fish using a spatula or chefs knife.

Easy Lemony Hollandaise

Lemony Hollandaise:

*3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.

Tyler Florence

Carrot Graham or Bran Muffins

The flavor and texture of these muffins are unsurpassed. I love the full flavor of whole wheat and graham flour plus complex flavor of the molasses. These are outrageously healthy and great for getting some good nutrition (and fiber) into any child or adult for that matter. Our Stella loves them (without nuts of course).

3 medium carrots (processed in a food processor until minced finely)

1 1/2 cups whole wheat flour
1 1/2 cups graham flour or oat bran
1 1/2 teaspoons baking soda
1 teaspoon salt

1/4 cup vegetable oil
2 eggs
1/4 cup honey
1/2 cup molasses
1 1/2 cups milk
2 tablespoons white vinegar
1 teaspoon real vanilla extract

1/2 cup walnuts or pecans (optional)

Preheat oven to 375.

Pulse the flours, salt, and soda together in a food processor. Remove, fold in carrots, and set aside. Add eggs and oil to processor and blend for 3-5 seconds. Combine milk, vinegar, molasses, vanilla and honey. Add liquid to egg mixture and blend. Add the nuts to the dry ingredients and add all of the dry mixture. Pulse just until blended. Do not over mix.

Spray muffin tin with vegetable spray and fill 2/3 full. Bake for 22-25 minutes or until a toothpick comes out clean. let cool in the pan for 5-10 minutes and turn out onto a cooling rack.

Parsley Butter for Weeknight Meals

This is a seriously easy and tasty way to make many weeknight dinners in a flash. Make this butter and keep it on hand in the freezer. Some ideas are:

- Place butter under the skin of chicken breasts or a whole chicken and roast for dinner or a flavorful staple you can use for many meals during the week.

- finish a grilled steak with a pat of butter. Yummy!

- Rub it on a pork tenderloin and roast.

- Toss with pasta, lemon juice, chicken or shrimp, and parmesan.

- Add it to rice before you cook it. Toss with potatoes or stir into mashed potatoes

- Saute shrimp with salt, pepper, and olive oil and top with a knob of butter for a quick sauce. (add some white wine, soy sauce, or even hot chili paste to mix things up)Delish!)

Parsley Butter:

* 2 sticks (1/2 pound) unsalted butter, at room temperature or softened
* 1 cup fresh parsley roughly chopped
* 1 lemon, juiced
zest from 1/2 of the lemon
* 2 tablespoons chopped garlic
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Process in a food processor, scoop butter out onto parchment or plastic wrap and shape into a log. Place in the refrigerator or freezer until set. Slice off slabs as you need them. ***If you use salted butter remember to leave out the 1/2 t. salt.*** Enjoy!

Peanut Butter Bars

These are so incredibly delicious and so easy to make. They taste like peanut butter cups but as they are homemade they are so much better.

Filling:
3/4 cups butter (melted)
2 cups graham cracker crumbs (about 1 sleeve)
1 1/4 cups crunchy peanut butter
2 cups powdered sugar

Topping:
4 tablespoons creamy peanut butter
1/2 teaspoon vanilla
1 3/4 cups high quality chocolate chips (semi-sweet or milk chocolate)

Melt butter in microwave in a small bowl. Pulse graham crackers in a food processor until they become crumbs. Add melted butter, chunky peanut butter, and powdered sugar. Pulse until combined and mixed well. Spread into a 9X13 pan. Rap on the counter to settle the filling.

Melt chocolate with creamy peanut butter for 30 seconds in the microwave. Stir and repeat until ALMOST completely melted. Be careful not to burn the chocolate. I did mine for a total of 90 seconds. Stir until residual heat melts remaining chocolate. Add vanilla and stir. Using an off-set spatula spread chocolate/peanut butter on top of filling.

Refrigerate for 30 minutes and then cut into 1 1/2 inch squares. Refrigerate for another 30-45 minutes or until set. Enjoy!

Creamy Coleslaw

* 1 head green cabbage, finely shredded
* 2 large carrots, finely shredded (or 1 bag pre cut coleslaw)
* 3/4 cup best-quality mayonnaise
* 2 tablespoons sour cream
* 1 tablespoon grated onion, or to taste (make sure it is a mild onion)
* 2 tablespoons sugar, or to taste
* 2 tablespoons white vinegar
* 1 tablespoon dry mustard
* 2 teaspoons celery salt
* Salt and freshly ground pepper


Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Bobby Flay revised by Charity

Bacon Corn and Chicken Stew/Chowder?

Serves 6-8

1 small red bell pepper chopped
1 small green bell pepper chopped
1 medium onion chopped
1 jalapeno finely minced
4 slices bacon chopped
2 cups cooked chicken
6 cans chicken broth
1 cup heavy cream
2 cans Mexican corn with peppers
1 cup frozen corn, defrosted
Salt & Pepper
1 can diced green chilies
Rue (I used 3/4 of a cube of butter and an equal amount flour to make a stew)

Fry bacon in large skillet till done. Take out bacon with a slotted spoon leaving grease, drain bacon on a paper towel. Add peppers and onion to grease and cook until softened. Remove from skillet with a slotted spoon and add to Dutch Oven. Add the canned corn with juices, defrosted corn and jalapeno stir till warmed and combined. Add chicken broth and bring to a simmer. Add as much rue as you would like, more to make a chowder less to make a stew. Bring to a boil and boil for a minute to thicken. Turn down the heat to a simmer. Add cream and canned chilies stir to combine. Add cooked chicken and drained bacon at the end and let simmer for 15 minutes for all the flavors to marry. Season to taste, but remember the bacon is pretty salty so watch the salt. Serve~

Orange Chicken

This is a lower calorie and much fresher tasting orange chicken. It is the way Panda Exress' should taste.

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts or tenders (cut into 1-1/2” cubes)
1/2 cup all purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder

Orange Sauce-
2 cups water
¼ cup plus 2 tablespoons orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
¾ cup packed brown sugar
1 teaspoon ginger root (minced or grated)
1 teaspoon garlic (minced)
3 tablespoons green onion (chopped)
¼ - 1/2 teaspoon sambal (chili garlic paste) or red pepper flakes
3 1/2 tablespoons cornstarch
¼ cup water
Cooking Instructions:

Step 1: Combine flour, salt, garlic powder, and pepper. Shake chicken in flour mixture to coat. Brown the chicken in batches using a few tablespoons of vegetable oil on med-high heat until golden brown. Put chicken in the oven for 10 minutes to finish cooking.

Step 2: Meanwhile, in a large saucepan combine 2 cups water, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, and garlic. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Add orange juice and onion. Pour sauce over chicken, serve over rice and garnish with green onions.

Adapted from Blog chef

Chicken Tikka Masala

Chicken Tikka Masala
Makes 5-6 servings

This may look like a lot of ingredients, but it is a quick recipe to make (sans the hour marinade)

INGREDIENTS

For the marinade
• 1/2 cup plain yogurt (full fat for easier grilling)
• 1 tablespoon lemon juice or half a lemon
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• ¼ teaspoon allspice
• ½ to1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
• 1 teaspoon salt, or to taste
• 6 boneless skinless chicken tenders or 2 breasts cut into strips
• 3 boneless skinless thighs (for added flavor and it is more authentic)

For the sauce
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons ground cumin
• 4 teaspoons paprika
• ½ - 1 teaspoon salt, to taste
• 1 (15 ounce) can tomato sauce
• 1 1/2 cup heavy cream or *half and half
• ¼ - 1/2 cup chopped fresh cilantro (to taste)
• 2 dashes of allspice
• 2 dashes of cinnamon
• Dash of cayenne if you like more spice

For this recipe you can either cut the chicken into bite sized pieces and grill on skewers or leave the chicken whole and cut after grilling. I think leaving it whole creates more tender juicier chicken.

Preparation

1. In a bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and teaspoon salt. Pour over chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Grill chicken whole or thread chicken onto skewers, and discard remaining marinade. Start the thigh meat 5 minutes before the tenders. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for a few minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over basmati or jasmine rice.

*If you choose to use half and half you may want to decrease the spices by about ½. If you like your food to be boldly spiced (not heat but flavor) then leave the spices as they are above.

(adapted by Kristan from Allreceipes.com)

Beef Shepherd's Pie

In honor of St. Patrick's day......

* 2 tablespoons extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 medium onion, diced
* 3 medium carrots, peeled and sliced
* 1 rib celery, sliced
* 1/2 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 1 tablespoon kosher salt
* 3/4 teaspoon dried oregano
* 3 tablespoons tomato paste
* 1 pound ground beef
* 1/4 cup canned low sodium beef broth
* 1/2 teaspoon Worcestershire sauce
* Freshly ground black pepper
* 4 cups Mashed Potatoes, recipe follows
* 1/4 cup grated Parmesan, optional
* Preheat oven to 375 degrees F.

Directions

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

Copyright 2005 Television Food Network, G.P. All rights reserved.
Mashed Potatoes:

1 1/2 pounds russet potatoes, peeled quartered

2 teaspoons kosher salt, plus more for seasoning

3/4 cup whole milk

6 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Mediterranean Tuna

2 cans albacore tuna
EVOO to taste
1-2 tablespoons minced capers
1-2 tablespoons chopped Italian parsley
zest of 1/2 a lemon
fresh ground pepper and pinch of salt

Makes a delicious and fresh tasting tuna sandwich. Great on top of greens for a fabulous salad.

No Pan Pear Pie

I have only made this twice, but it is a TOTAL winner. The balsamic vinegar makes this. It is so delicious and fruity and the crust has a fabulous texture. A showstopper!

No Pan Pear Pie

Recipe courtesy of Alton Brown

Ingredients
For the dough:

* 2 1/2 cups flour
* 1/2 cup stone ground cornmeal
* 3 tablespoons sugar
* 1 teaspoon kosher salt
* 8 ounces (2 sticks) unsalted butter, divided, diced
* 3 tablespoons apple juice concentrate
* 2 tablespoons cold water

For the filling:

* 2 Anjou pears, peeled, cored, and thinly sliced
* 3 tablespoons balsamic vinegar (really, it is seriously good)
* 4 tablespoons sugar
* 1 pinch grated nutmeg
* 1/4 teaspoon ground cinnamon
* 2 tablespoons butter
* 1 cup blueberries
* 1 teaspoon flour
* 1 1/2 cups pound cake, cubed
* 1 egg beaten with 1 tablespoon water
* 1/2 teaspoon sugar

Directions

Heat oven to 400 degrees F.

In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.

Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.

Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.

Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.

Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.

Remove from the sheet pan immediately and cool on pie rack.

Chicken Lettuce Wraps

Chicken Lettuce Cups

Recipe courtesy Guy Fieri

Serves:
6 servings

Ingredients

* 1 tablespoon oil
* 1 small carrot, diced
* 1/2 celery rib, diced
* 1/2 red bell pepper, diced
* 5 snap peas, diced
* 1/2 cup diced red onion
* 1/2 cup bean sprouts
* 2 chicken breast, diced
* 6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
* 6 iceberg lettuce leaves
* 2 tablespoons diced green onions
* 2 tablespoons crushed, unsalted peanuts
* Black sesame seeds, for garnish

Directions

In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.

Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
Apricot Sesame Sambal Sauce:

* 1/2 cup soy sauce
* 3 tablespoons minced garlic
* 3 tablespoons minced ginger
* 3 tablespoons sambal hot sauce
* 3 tablespoons apricot preserves
* 1/4 cup rice wine vinegar
* 3 tablespoons hoisin sauce
* 1 teaspoon minced cilantro
* 2 teaspoons sesame seeds
* 1 teaspoon sesame oil

Mix all ingredients thoroughly. Shake before serving.

Dream Bars

Preheat oven to 350
Crush 8 graham crackers in a plastic bag
melt 1 stick of butter in a 9X13 pan
Evenly distribute graham crackers over butter
Sprinkle on 2 handfuls of shredded sweetened coconut
Sprinkle on 3 handfuls of semi-sweet good quality chocolate chips
Sprinkle on 2 handfuls of your favorite nut roughly chopped.
Pour one can of sweetened condensed milk evenly over all of the layers.
Bake for 25-30 minutes. let cool and cut into 1 1/2 inch squares. Repeat often.

Cake Pan Size Conversions

Cake Pan Size Conversions

http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx

By: Allrecipes Staff

Trying to fit a square cake into a round pan? Find out how much batter you'll need.
Related Links

* Baking Ingredient Conversions
* Cake Recipes
* Cake Decorating Advice

If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.

* Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you'll need.
* To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
* The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
* It's always better to have a little extra batter, rather than not enough. Once you've filled the pans half-full, use any remaining batter to bake a few cupcakes.

Common Substitutions

substitutions guide.
http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

Commonly Used Measurements & Equivalents

Commonly Used Measurements & Equivalents

By: Allrecipes Staff

How much is a peck, a pint, or a pinch?


1/2 teaspoon


= 30 drops

1 teaspoon


= 1/3 tablespoon or 60 drops

3 teaspoons


= 1 tablespoon or 1/2 fluid ounce

1/2 tablespoon


= 1 1/2 teaspoons

1 tablespoon


= 3 teaspoons or 1/2 fluid ounce

2 tablespoons


= 1/8 cup or 1 fluid ounce

3 tablespoons



= 1 1/2 fluid ounce or 1 jigger

4 tablespoons


= 1/4 cup or 2 fluid ounces

5 1/3 tablespoons


= 1/3 cup or 5 tablespoons + 1 teaspoon

8 tablespoons


= 1/2 cup or 4 fluid ounces

10 2/3 tablespoons


= 2/3 cup or 10 tablespoons + 2 teaspoons

12 tablespoons


= 3/4 cup or 6 fluid ounces

16 tablespoons


= 1 cup or 8 fluid ounces or 1/2 pint

1/8 cup


= 2 tablespoons or 1 fluid ounce

1/4 cup


= 4 tablespoons or 2 fluid ounces

1/3 cup


= 5 tablespoons + 1 teaspoon

3/8 cup


= 1/4 cup + 2 tablespoons

1/2 cup


= 8 tablespoons or 4 fluid ounces

2/3 cup


= 10 tablespoons + 2 teaspoons

5/8 cup


= 1/2 cup + 2 tablespoons

3/4 cup


= 12 tablespoons or 6 fluid ounces

7/8 cup


= 3/4 cup + 2 tablespoons

1 cup


= 16 tablespoons or 1/2 pint or 8 fluid ounces

2 cups


= 1 pint or 16 fluid ounces

1 pint


= 2 cups or 16 fluid ounces

1 quart


= 2 pints or 4 cups or 32 fluid ounces

1 gallon


= 4 quarts or 8 pints or 16 cups or 128 fluid ounces

My Big, Fat Chocolate Chip Cookies

Tyler Florence original, I changed a few things.
Ingredients

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1/2 cup white sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 1 (8-ounce) block dark chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop into your hands and roll it around into a ball; place them about 3-inches apart onto cookie sheets. Bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies. Forming the balls made perfect round take to the neighbors cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

World's Best French Dip

The original french dip was created in 1918 at Philippes in LA. From what I have heard, their lamb french dip is the best. In honor of Philippes I made my very own lamb french dip with my left over rotisserie lag of lamb. It is to DIE FOR! Much better than the beef version.

Left over medium rare leg of lamb sliced thinly
1 cup of strong beef stock (I use the beef base from costco)
2 cloves of garlic thinly sliced
1 sprig of rosemary
1 tablespoon of olive oil
1 loaf of french bread or 4 sub rolls

Heat the oil in a small sauce pan. Add garlic and rosemary and lightly toast for about 60 seconds. Add beef stock and simmer for a few minutes. Meanwhile thinly slice the lamb and butter the bread. Toast bread under the broiler or in a cast iron pan on the stove top. Spread some good Dijon mustard on one side of the bread and top with a slice of provolone. (You may want to put it back under the broiler to melt the cheese. Dunk the lamb into the au jus to flavor the broth and heat the lamb through (be careful not to "cook" the lamb and make it tough. Put the lamb on the sandwich and spoon some au jus down over the meat. You may dunk the whole sandwich as is tradition or serve it along with the au jus.

Crispy Halibut Sandwiches with Lemon Mayo

Ingredients
• 1 large piece fresh halibut (about 12-16 oz, 1 1/4 inches thick)
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 cup milk
• 1 1/2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• 2 teaspoons Old bay Seasoning
• Extra-virgin olive oil
• 1/2 cup mayonnaise, store-bought
• ½ lemon, juiced
• ¼ cup fresh parsley leaves, finely chopped

Pat halibut dry and cut into 2 sandwich sized portions. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt, pepper ,and Old Bay. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature for 10-15 minutes to let the coating set.

Mix mayo with lemon juice and parsley. Season with salt and pepper. Set aside.

Heat olive oil in a cast iron skillet until moderately hot. Fry each piece of halibut for a few minutes on each side until the coating is golden brown and the fish bounces back when you press your finger into it at the thickest part. Make sure not to overcook.

Spread mayo on toasted bread. Top with lettuce and a ripe tomato slice.

Italian Meatballs

This recipe is adapted from Cooks Country's Meatballs with Marinara. This recipe is the only one I will ever use. Double the recipe and freeze half fora quick week night meal. The milk, bread, and the meat combination make these very moist and tender.

Onion mixture
1/8 cup olive oil
1 1/5 onions , chopped fine
4 garlic cloves, minced
1/2 tablespoon dried oregano
1/4 teaspoon red pepper flakes

Meat balls
4 slices hearty white sandwich bread
1/2 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
1/8 teaspoon all spice
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (85 percent lean)


Adjust oven rack to upper-middle position and heat oven to 475 degrees. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer onion mixture to large bowl and set aside to cool.

Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash with a potato masher to combine. Add beef and knead with hands until well combined - do not overmix. Form mixture into 2 1/2-inch meatballs (palm sized - you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

Simmer for 15 minutes in your favorite marinara sauce.

Whole Trout en Papillote (in a package)

This is one of the most spectacular fish dishes I have ever had the pleasure of eating. The meat is so moist, tender, and so flavorful. Even if you think that trout is not your favorite...you may want to try this and reconsider.

Whole Trout en Papillote

Recipe from Cooking for a Quarterback by Yolanda Banks and Levon Porter , Brown Publishing. (FoodNetwork)

Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
15 min

Level:
Easy

Serves:
2 servings

Ingredients

* 2 whole trout, dressed
* Salt and pepper
* 1/2 cup sliced sweet yellow onion
* 2 handfuls fresh herbs (thyme, parsley and rosemary)
* 3 tablespoons lemon-shallot butter, recipe follows
* 1 lemon, sliced
* 2 tablespoons dry white wine
* 1 tablespoon extra-virgin olive oil
* Parchment paper

Directions

Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
Lemon-Shallot Butter:

* 1 stick unsalted butter, softened
* 1 lemon, zest finely minced
* 1 small shallot, finely minced
* Salt and pepper

In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

Tuscan Meatball Soup

A very hearty and comforting soup. You may substitute good store-bought sweet Italian sausage for the ground pork and seasonings. I like making my own as I can better control the flavor (I like lots of garlic and fennel).

Soup base:

2 tablespoons olive oil and 1 tablespoon of butter

1 cup chopped carrots

3 stalks celery, chopped

1 small onion, chopped

1-2 bay leaves

Meatballs:

1 lb. pork sausage

1 egg

½ cup parmesan cheese

2 slices white bread torn into small pieces

¼ c. milk

About 1 teaspoon total of dried herbs (rosemary, thyme, marjoram, oregano, etc)

1-2 teaspoons sweet paprika

½-1 teaspoon fennel seeds (toasting in a dry pan in recommended but optional)

Red Pepper flakes

2 T. chopped Italian parsley

1-2 cloves garlic minced

Dash of Worcestershire

Remaining ingredients:

8-10 cups chicken stock

½ cup white wine

15 oz. can of cannelini beans (drained)

¾ lb. small sized pasta (preferably one that cooks in about 8 minutes)

Bunch of kale (or your favorite green)

Heat the olive oil and butter in a dutch oven over medium heat. Add the bay leaves. Sauté carrots, onion, and celery until onions are soft and translucent. Make the meatballs while the veggies sauté.

In a bowl, pour milk over the torn pieces of bread and set aside. Beat the egg and add the parsley, pepper flakes, salt and pepper, garlic, parmesan, paprika, fennel, and Worcestershire to it. Squeeze excess milk out of bread. Combine sausage, bread, and egg mixture. Mix thoroughly, but gently so as not to over mix and toughen the meat. Use a melon-baller to portion out the mixture and wet your hands to more easily roll into little balls. These should be small, bite sized meatballs.

Add white wine to the pot and reduce by half. Add chicken stock and bring to a simmer. Cut kale off of the ribs and into bite sized strips. Once the chicken stock is simmering, add the meatballs and the pasta. (They should both cook in about 8 minutes.) Add the kale after a few minutes so that the kale, pasta, and meatballs are done cooking at the same time. Add cannelini beans.

Ladle into warm bowls, finish with extra virgin olive oil and parmesan. Serve with plenty of crusty bread.

Kristan Davies