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

Steak Lovers Steak

1-2 t. dried rosemary
3 garlic cloves (smashed and peeled)
1/2 t. coarse sea salt
1 t. whole pepper corns
1 gorgeous steak (1 inch thick rib-eye is my favorite)

Mash first 4 ingredients in a mortar and pestle. The sea salt helps break everything down into a paste. Rub paste all over the steak. Front and back and sides. Remember to flavor the fat. Let sit and marinade for 30 min or up to 4 hours. Rub paste off of steak (remember garlic burns).Season steak with salt and pepper, rub olive oil onto steak, and sear on a very hot grill or under the broiler. Enjoy with a loaded baked potato and a simple salad or green beans.

14 -Karat cake

2 c. flour,
2 c. sugar
1 1/2 c. cooking oil
2 c. grated carrots
1 c. drained crushed pineapple
4 large eggs
1 tsp vanilla
Sift or mix dry ingr
2 tsp salt
2 tsp soda
2 tsp cinnamon

Mix dry ingredients together, mix well. Add cooking oil and stir well. Add eggs, one at a time, mix well. Add carrots mix well. Bake in 13 x 9 inch at 350 degrees for 35 minutes. Insert knife if it comes out clean its done.

Frosting............
1 lb powdered sugar
1 stick butter
1 c. chopped pecans
1 8 oz. cream cheese
1t vanilla

Ranch Chicken Quick Dinner

Chicken tenders
Ranch Salad Dressing
Italian Bread Crumbs
Salt & Pepper
Olive oil

Season chicken tenders with Salt and Pepper. Pour some ranch dressing on a plate. Pour some bread crumbs on another plate. Cover chicken in ranch then coat with bread crumbs. In a non stick frying pan add enough OO to cover the bottom and turn heat to medium high. When the pan is hot add chicken and cook till golden brown on one side, flip and cook till done.
Serve with Rice pilaf and a veggie. Quick dinner that all kids and Significant others love!

Shrimp Alfredo

2 cups 1% Milk at room temp
1 cup heavy cream at room temp
1 small shallot minced
1 clove garlic minced
1 cup Parm cheese
Salt & Pepper
2 T Olive Oil
2 T butter
2 T Flour
1 lb Shrimp or grilled chicken
1/2 lb pasta

Add 1 T olive oil to a non stick pan on medium. Add shrimp seasoned with salt and pepper, cook 3 mins on one side and then flip and cook 1 min on the other. Take out of pan and set aside. In a sauce pan add 1 T olive oil and the shallots and garlic. Cook till softened careful not to burn the garlic. Add the milk cook on medium low till warmed. Once warmed add the cream and stir till warmed. Careful not to curdle the milk. Make rue and slowly add to sauce. Turn up heat and stir till it comes to a bubble. Once it is boiling turn heat down to low and continue to stir until thickened. Add cheese stir till melted. Season with salt and pepper to taste. Add cooked shrimp and stir to warm shrimp. Serve over pasta. Garnish with Italian parsley.
Nice Lower Fat option to regular Alfredo, only 8 WW Points per serving

Chicken Wreath

Chicken and Broccoli filling

2 cups coarsely chopped cooked chicken
1 1/2 cups coarsely chopped broccoli
1 cup (4oz) shredded cheddar cheese
1/2 cup diced red pepper
1/3 cup mayonnaise
2 tsp Dill Mix or dried dill weed
1/4 tsp salt
1 clove pressed garlic
1 egg white, lightly beaten
1/4 cup slivered almonds
2 pkgs refrigerated crescent rolls

Preheat oven to 375 F. Combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix (dill), salt, and garlic; mix well.

Scoop filling over desired shape; finish shape as directed. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown.

Yields 8 servings Pampered Chef

Pumpkin Spice Cookies

* 1 can (15 oz) pumpkin pie filling
* 1 box spice cake mix (any brand)
* 1 pkg chocolate chips

1. Preheat oven to 350 degrees.

2. In mixing bowl, combine pumpkin pie filling and dry cake
mix. Mix until dry cake mix is no longer evident.

3. Add chocolate chips and mix until evenly dispersed.

4. Drop tablespoon size cookies onto baking sheet. Bake at 350
degrees for about 15 minutes.

YIELDS: 3 dozen (36 cookies)

Pumpkin Spice Cookies

* 1 can (15 oz) pumpkin pie filling
* 1 box spice cake mix (any brand)
* 1 pkg chocolate chips

1. Preheat oven to 350 degrees.

2. In mixing bowl, combine pumpkin pie filling and dry cake
mix. Mix until dry cake mix is no longer evident.

3. Add chocolate chips and mix until evenly dispersed.

4. Drop tablespoon size cookies onto baking sheet. Bake at 350
degrees for about 15 minutes.

YIELDS: 3 dozen (36 cookies)

Texas Cake

Texas Cake
[ Beverly Brown ]

Mix together:
2 cups flour
2 cups sugar
1 tsp salt
This is the flour mixture...
Bring to boil:
2 squares butter
1/3 cup cocoa
1 cup water
Add the above to the flour mixture, and then add:
1 beaten egg & ½ cup buttermilk [although it’s almost preferred to substitute 1 tsp soda in ½ cup milk to the buttermilk]. Stir in well.
Pour into a cookie sheet and bake at 375 degrees for about 15 minutes.
Let the cake cool 5 minutes, then frost.

Frosting
1/3 c. milk
3 T. cocoa
1 sq. butter
1 tsp vanilla
2 ½ c. powdered sugar (or more)
We add walnuts, but those are optional.

Chicken and peppers in cream sauce

I like to serve the chicken atop steamed white rice so the kernels absorb some of the sauce.

Chicken and peppers in cream sauce

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients:
4 boneless, skinless chicken breasts, pounded 1/4-inch thick
1 tsp. salt
Freshly ground black pepper
2 Tbsps. olive oil
1 medium red bell pepper, cored, seeded, cut into strips
1/3 cup white wine
1 Tbsp. Dijon-style mustard
3/4 cup canned low-fat, reduced-sodium chicken broth
2 Tbsps. whipping cream or half-and-half

1. Season chicken with 1/2 teaspoon of the salt and pepper to taste. Heat olive oil over medium-high heat in a large skillet. Add chicken; cook until golden on one side, about 6 minutes. turn; cook until golden, 3 minutes. Remove the chicken from the pan; set aside.

2. Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking. Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes. Remove the peppers from the pan; set aside.

3. Pour the wine into the skillet; cook, stirring up the browned bits clinging to the pan, over high heat until wine is reduced to 2 tablespoons, about 1 minute. Stir in the mustard. Add the chicken broth; cook until broth begins to reduce, about 2 minutes. Add the cream, stirring constantly, until it thickens, about 30 seconds. Reduce heat to low; return chicken and pepper strips to pan. Cook until heated through, about 2 minutes.

Nutrition information per serving:
242 calories; 48 percent of calories from fat; 13 grams fat; 3.5 grams saturated fat; 83 mg. cholesterol; 3 grams carbohydrates; 28 grams protein; 811 mg. sodium; 0.2 grams fiber.

Apple Pie

2 granny smith apples peeled and sliced into 1/4 in. slices

1/4 t. cinnamon

4 T. brown sugar

1/8 t. nutmeg

1/8 t. salt

4-5T. orange-pineapple juice or 1 T. lemon juice + 3-4 T. water

4-5 T butter

1 T. flour

1 package frozen puff pastry sheets

1 egg

¼ t. cinnamon & 3 T. sugar mixed together

400 degree oven



Defrost puff pastry according to directions and place in the refrigerator. Melt butter in a skillet and add apples and cook on medium-high heat for 5 minutes. Add Juice, brown sugar, cinnamon, salt, & nutmeg to apples. Let cook 2 min. and add flour to thicken.



Roll 1 puff pastry sheet out to ¼ inch thickness. Trim edges and cut sheet into four 5”X5” squares. Beat egg and brush egg along ½” around the edges of each square. Place ¼ of filling in the middle of each square. Fold 1 corner over filling creating a triangle. Press edges and then crimp with a fork. Cut 3 slits in the top if each turn-over and brush with egg. Place into refrigerator for 10 minutes to firm up. Bake for 20 minutes. Brush tops with melted butter and sprinkle with cinnamon-sugar. Serve warm with a scoop of vanilla ice-cream.

Roast Leg of Lamb

1 garlic bulb, roasted
2 tablespoons fresh rosemary leaves
1 lemon, juiced
2 tablespoons olive oil
8-pound whole leg of lamb, bone in
Salt and pepper, to taste

Roast Potatoes
5 lbs. Yukon Gold or Butter potatoes
2 T. chopped rosemary
1 clove garlic
Salt and pepper, to taste


Preheat oven to 400 degrees

Roast garlic by taking only the outermost paper off of each clove and cutting the tip of the cloves off. Place in a small sauce pan along with ½ C. olive oil. Turn heat to medium and wait for cloves to start sizzling. Turn heat to low and simmer for 20 minutes. The paper will slip off while cooking. Remove from oil to cool. Strain and reserve oil.

In a small bowl, mash together the roasted garlic cloves, rosemary, lemon and oil; set aside. With a sharp knife, trim away the white skin that covers the lamb (also called fell) as well as the excess fat. Pull up the layer of fat and fell, cutting as you go to expose the meat underneath. Rub marinade all over meat and refrigerate for 6-12 hours.

Rub salt and pepper all over lamb and place right on oven rack with a roasting pan below. Peel, cut into 1 inch pieces, and par boil potatoes for 5 minutes. Toss potatoes with oil from the roasted garlic, rosemary, garlic, and salt and pepper. Once lamb has been roasting for 30 minutes, turn heat down to 350 and place potatoes under the rack which is holding the lamb.

Roast potatoes for 30 minutes, remove.

Cook for 60-90 minutes until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium).

Roast potatoes for 10 minutes at 400 while the lamb rests.

Benihana Salad Dressing

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash each salt and pepper

Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.

Benihana Teriyaki Sauce

1 cup soy sauce
1/2 cup sake (rice wine)
5 teaspoons ketchup
1 cup sugar
1/3 cup cornstarch dissolved in 1/3 cup of water
1 cup Mirin (sweet cooking sake)
Juice of one freshly squeezed apple or 3 tablespoons apple juice
1 pinch black pepper

Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat. Gradually stir in dissolved cornstarch solution until mixed well. Stir completely before serving. Sauce may be stored in refrigerator for up to one week. Great for steaks or poultry

Benihana Ginger Sauce

5 ounces sliced onion, rinsed in running water for 15 minutes
2 ounces ginger, peeled and sliced thinly
1 lemon, peeled and chopped, juice squeezed
2 cups soy sauce
1 cup vinegar

Combine all ingredients into a blender and mix well. Stir mixture completely before serving. Ginger sauce may be stored in a plastic or stainless steel container in refrigerator for up to one week.

Benihana Fried Rice

1/2 teaspoon chopped onion
1/3 teaspoon chopped carrots
1/3 teaspoon chopped green onion
4 ounces steamed rice
3 pinches of salt (optional)
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce cooked chicken
1/4 teaspoon sesame seeds
3 pinches of pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken. Add sesame seed and salt and pepper, stirring well. Add cream butter and soy sauce into the mixture, stirring well until done. Makes one serving.

Left-over Lamb Gyros

Leftover lamb roast sliced thinly
5 large Pita bread
½ sweet onion chopped
2 vine-ripe tomatoes, chopped
Tzatziki, recipe follows
5T Olive oil

Warm lamb slices in sauté pan and wrap tightly in foil.
Add ½ T. olive oil to pan and lightly fry 1 piece of pita bread at a time on medium-high heat. Replenish oil as necessary. Spread Tzatziki on the oiled side of the warm pita bread, layer lamb, tomatoes, onions and more sauce on top.

Serve with lemon pilaf and greek salad.

Tzatziki (Yogurt And Cucumber Sauce):

1 1/2 cups plain yogurt
1/2 lemon, juiced
1 medium cucumbers, peeled and grated (squeeze excess water out)
½ tablespoon finely chopped fresh mint leaves (optional)
Kosher salt and freshly ground black pepper

Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.

Puff Pastry Shells with Pomegranate and cream

1 pkg. puff pastry cups
2 cups Pastry Cream, recipe follows
1 pomegranate
1/3 cup apricot jelly
powdered sugar for dusting

Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract or a vanilla bean (steep in milk if using)
1 teaspoon Cognac (optional)
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Bake puff pastry shells according to box directions.
Before serving, fill the shells with the pastry cream. Arrange the pomegranate seeds decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with powdered sugar and serve.

Upscale Tuna Sandwich

Two 6-8 oz. Ahi tuna steaks
1-2 cloves of garlic
½ C. mayonnaise
Salt, pepper
1 Baguette or 2 sub rolls
Pinch of Lemon zest
1 T. lemon juice
Olive oil

Mix garlic, mayo, lemon zest, salt and pepper well and set aside for at least 30 minutes.

Brush tuna steaks with olive oil and season with Lawry’s salt and ground black pepper
Brush bread with olive oil
Grill bread
Grill tuna steaks for 3 minutes on each side leaving the fillets rare

Squeeze lemon juice over tuna. Cut tuna into slices and serve as a sandwich with the garlic mayo, lettuce, and tomato.

Honey Butter

– Yields 3 ½ jars
Add 2/3 C light Karo, 1 C sugar, and 1/2 C water to a sauce pan. Cook over medium heat until the mixture reaches *soft ball stage

Use a pastry brush and warm water to wipe down any sugar crystals that form on the sides of the pan

Beat 2 egg whites until soft peaks form

Add sugar syrup to egg whites and add 1 lb. room temperature butter

Pour in ½ C honey (butter the inside of the measuring cup for easy release)

Mix thoroughly





*soft-ball stage

Definition: A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water (not ice water) forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234 degrees and 240 degrees F

Quick Chicken with Beurre Blanc

2 chicken breasts pounded
1 t. grill seasoning
1 clove garlic minced
1 T. finely chopped sweet onion or shallots
2 T. thyme chopped
2 T. parsley chopped
1 pkg. Mushrooms quartered
½ C. peas
4 T. butter
1 C. white wine
2 cups cooked basmati rice
Olive oil

Cut chicken in bite size pieces, season with salt, pepper and grill seasoning. Sauté shallots and garlic in olive oil for 30 sec. Add chicken and sauté on medium heat until almost cooked through. Remove chicken and set aside. Turn heat to high, add 3 T. olive oil to pan and add mushrooms. Do not crowd the pan. Do not stir or toss for at least 3-5 minutes so that the mushrooms will become golden. Toss and cook an additional 2 minutes. Remove mushrooms.

Deglaze pan with the white wine and reduce by 1/2. Add chopped thyme. Slowly add butter by the tablespoon, stirring to emulsify. Season with salt and pepper, to taste. Add frozen peas, cooked chicken, and mushrooms to sauce. Cook until peas are heated through. Serve over rice and garnish with chopped parsley. To lighten the dish a bit you may add ½ C. chicken stock to the wine before adding the butter.

Tomato and Mozzarella Salad

Insalata di Pomodori e Mozzarella
There is no trick to our recipe. Just always use the best of everything you can find.
- Johnny
Serves 6 – 8
6 cups cherry tomatoes, preferably orange, yellow and red, halved
½ cup extra-virgin olive oil
¼ cup aged balsamic vinegar
½ pound fresh mozzarella cheese, cut into pieces the same size as the cherry tomatoes
Kosher salt and freshly-ground black pepper
½ cup basil pesto
6 large basil leaves, for garnish
Rustic Italian bread, sliced

To Prepare
1 In a large salad or mixing bowl, toss the cherry tomatoes with the olive oil and the balsamic vinegar.
2 Add the mozzarella and salt and pepper to taste, and toss. Marinate for two to three minutes.

To Serve
Arrange the salad on a large serving platter or individual serving plates. Drizzle with the pesto and garnish with the basil leaves. Serve with bread.
This recipe can be found on page 29 in Ciao Y'all!

Goat Cheese Spread with Crostini

3 tablespoons extra virgin olive oil plus more for brushing bread with
8 ounces soft fresh goat cheese
8 ounces cream cheese
1 T finely chopped fresh Italian parsley leaves
1 T finely chopped fresh thyme leaves
2 T. Lemon juice
Salt and coarsely ground multi-colored or black peppercorns
1 baguette sliced ½ inch thick

Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Broil until the crostini are pale golden and crisp, about 3 minutes.
Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the olive oil, parsley, thyme, and lemon juice. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. The mixture is also great on crackers and with raw veggies.

Balsamic BBQ Sauce

1 cup balsamic vinegar

¾ C. ketchup

1 ½ T. Dijon

1/3 C. + 2 T. brown sugar

1 ½ T. Worcestershire

3 T. shallot or sweet onion minced

Pinch of red pepper flakes

3 cloves garlic pressed

Salt and pepper to taste



Sweat shallot in 1 T. butter until soft in a small sauce pan. Add vinegar, ketchup, dijon, worcestershire and whisk to combine over medium heat. Whisk in pepper flakes, garlic, and sugar.

Taste and season with salt and pepper. Simmer on low for 30 minutes.



If you are using the BBQ as a marinade for chicken, add only half the sugar, cook fo10 minutes instead of 30, and add 3 T oil to the chicken pieces.

Use half of sauce as a marinade, and marinade chicken for 4-24 hours. Keep the other half for BBQ sauce, add remaining sugar, and use as a glaze on the grill.



This is based on Giada’s recipe, but I tweaked it quite a bit.

Peanut Swirl Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth or crunchy peanut butter
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Peanut Butter Rice Krispies

1 Cup + 1 T. light corn Syrup
1 Cup Sugar
1 Cup + 1 T. Peanut Butter
6 Cups Rice Krispies
1 Bag (12 oz.?) Milk Chocolate Chips
1 Bag (12 oz.?) Butterscotch Chips

Measure Rice Krispies into large mixing bowl. Melt Chocolate chips and Butterscotch chips together and mix until smooth. Line a cookie sheet with parchment or wax paper. In small sauce pan, stir corn syrup and sugar together on Medium heat until sugar is dissolved (it will still be cloudy, just not grainy). Add Peanut Butter and stir constantly until it comes to a boil. Pour into Rice Krispies and mix thoroughly (and carefully, so the Krispies aren’t crushed). Spread into cookie sheet and smooth down until flat. Pour melted chocolate mixture on top, spread out and let cool. Voila!

You don’t have to line the cookie sheet with parchment/wax, but it does make them easier to get out of the pan. You can even pull the whole thing out and cut them on a cutting board (so much easier!).

Prociutto and Pea Pasta

2 C. half and half
1 medium shallot chopped
2 cloves garlic minced
½ lb. mushrooms sliced
1 C. frozen baby peas
1/3 lb. prociutto (1/4 inc. thick sliced & cut into strips, deli #5 setting)
6 T. olive oil
1 T. butter
1 T. flour

Heat skillet on high until very hot. Add 4 T. oil and mushrooms. Do not shake the pan or stir the mushrooms. Leave them alone for 5 minutes, so they caramelize. Add prociutto and lightly fry for 2 min. Turn heat to low and allow pan to cool off. Add shallots, butter, 2 T. olive oil, and garlic. Cook for 2-4 minutes. Add flour an cook for 2 min. Pour in half and half and whisk. Bring to a boil. Add peas and turn heat to low. Stir in ¼ grated parmesano reggiano. Add a splash of milk if sauce is too thick. Toss with 1 lb. of your favorite pasta an serve garnished with more parmesan.

Chicken Tortilla Soup

1- lb ckn tenders
1- red onion diced
3- stalks celery diced
2- med carrots diced
2- 16 oz cans diced tomato
2 -small can green chili
6- 16 oz cans ckn stalk
½- head cabbage
1- can chipolte peppers in adobo
1- bunch cilantro stems removed
1- tbs cumin
3- bay leaves
1- tbs poultry seasoning
Salt/fresh ground pepper to taste
2- tbs olive oil
2- avocados diced
8 oz pepper jack chez
Tortilla chips
Pico di Gallo
2- limes
Boil ckn stalk, season ckn with salt, pepper, cumin and poultry seasoning.
Poach ckn in stalk, in a large pot sauté onions , celery and carrots in olive oil with a pinch of salt and pepper. Add bay leaves, canned tomatoes,green chiles and 1 chipolte pepper chopped finely . Remove ckn from stalk and shred. Add shredded ckn and stalk to veggies, chop cabbage and add to pot. When cabbage is tender check seasoning. Soup can be served right away or simmer until needed. Garnish with cheese, Pico, avocado, chips and limes.

Quick Chicken Noodle

1-lb ckn tenders diced
1-large white onion diced
3-stalks celery diced
3-med carrots diced
3-bay leaves
1-tbs poultry seasoning
6-16oz cans ckn stalk
1-8 oz bag egg noodles
Salt/fresh ground pepper
1-tbs olive oil


In a separate pan boil ckn stalk. In a large pot sauté veggies in olive oil until tender with a pinch salt/pepper and bay leaves . Season ckn with salt/pepper, poultry seasoning add to veggies and brown. Add boiling ckn stalk and egg noodles. When the noodle are tender soup should be done. It should take no longer then 30 min.

Chewy Chocolate Chip Cookies

2 sticks unsalted butter
2 1/4 cups bread flour (not all-purpose)
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Kristan’s Meatloaf

2 Tbls. balsamic vinegar
1 Tbls. worschestershire
1 t. dijon mustard
2-3 cloves minced garlic
½ C. shredded parmesan
1 t. salt
10-12 grinds of pepper
1 T. Italian Seasoning
2-3 T. chopped parsley
2.5 lbs of ground beef
2 eggs
¼ to ½ C. Italian bread crumbs
1 onion diced
1 T. butter
1 T. olive oil

Sauté onion in butter and olive oil for 5-6 minutes or until soft and translucent. Set aside to cool. Lightly beat eggs. Add first 8 ingredients to the eggs. Mix until combined. Put meat in a large mixing bowl. Pour egg mixture and onions over meat. Mix with hands until just combined. Sprinkle in bread crumbs gradually until mixture is no longer wet, but still moist. Just mix to combine. Do not overwork or the meatloaf will be tough. Pour mixture into a loaf pan or free form onto a cookie sheet.

Optional Topping:
½ C. ketchup
¼ C. balsamic vinegar
Pinch of red pepper flakes

Mix ingredients in a bowl to combine and pour or brush over meat loaf before baking. Bake at 375 degrees for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing. (use a meat thermometer to test doneness)

Chipotle-Lime Deviled Eggs

(Makes 12 deviled egg halves, can easily be doubled. )

6 eggs (preferably about a week old)
2 T mayo
2 T plain yogurt
2 T fresh lime juice
1 T yellow mustard (not Dijon)
1/4 tsp. ground Chipotle chile powder (Use more or less to taste. Could substitute hot paprika for a slightly different taste.)
1/2 tsp. salt
2 green onions, green part only, finely chopped
First make hard boiled eggs. Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions, and finely chop with chef's knife. When eggs are quite cool, carefully remove yolks and put into small bowl. Mash yolks well with a fork.

Mix together lime juice and Chipotle chile powder. (If you don't do this, you'll have large flecks of chile powder in the deviled yolk mixture. The chile powder won't dissolve completely, but adding it to the lime juice does make it blend in better.) Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, plain yogurt, salt, and half the chopped green onions. Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt. Stir until mixture is well combined.

Arrange eggs white halves on serving plate. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.) When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions. Serve immediately.

ASPARAGUS AND PESTO FILLED EGG HALVES

Hardboiled eggs
Asparagus, 1-2 spears per egg
Pesto

- Divide the eggs length wise and take out the egg yolks, put them in a bowl and mash them.
- Steam or boil the asparagus until soft but not too soft, no soggy asparagus here! Then chop them finely and add them to the mashed egg yolks.
- Then you add the pesto, you better start with a spoonful and find the right balance by tasting! Mix well and spoon the mixture into the egg whites. Decorate with a asparagus tip if you want.
- Serve.

Spaghetti with Chicken in a white wine garlic cream sauce

8 oz. mushrooms
2 chicken breasts (pounded and each sliced into 2 pieces lengthwise)
8 oz. grape tomatoes
2 cloves garlic
¼ minced sweet onion or shallot
3 t. Italian seasoning
¼ C. white wine
¼ C. chicken stock
¼-1/2 C. half and half
¼-1/2 C. parmesan
2 handfuls of fresh spinach
1 lb pasta cooked according to package directions

Sauté mushrooms in olive oil in a very hot pan for 7 minutes (do not shake pan or stir for 3-5 minutes to develop caramelization)
Remove mushrooms from pan, season chicken with salt and pepper and Italian seasoning (reserve 2 t.).
Sear chicken on both sides until 50% cooked through.
Turn heat down, deglaze pan with ¼ white wine and ¼ chicken stock (add more as needed) scraping any brown bits up.
Add ¼ minced sweet onion or shallot, garlic, and reserved Italian seasoning. Cook for 3-5 minutes.
Remove chicken from pan and cut into thin strips.
Add tomatoes to pan and sauté for 3-5 minutes.
Add ¼-1/2C half and half to the pan along with ¼-1/2c freshly grated parmesan
Add pasta to the pan and toss along with 2 handfuls of spinach.
Season with salt and pepper and serve garnished with parmesan.

Ameretto Cake

* 1 cup sliced almonds
* 1 Tbsp. ground cinnamon
* 3 Tbsp. almond paste
* 1 pkg. 2-layer-size white cake mix
* 1 4-serving-size pkg. white chocolate instant pudding and pie filling mix
* 1 8-oz. carton light dairy sour cream
* 4 eggs, lightly beaten
* 1/2 cup cooking oil
* 1/2 cup amaretto or 1/2 cup water plus 1 tsp. almond extract
* 1 recipe Glaze

Directions

1. Preheat oven to 350 degrees ?F. Generously grease a 10-inch (12-cup) fluted tube pan. In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined.

2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture.

3. Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cake. Prepare Glaze. Makes 12 to 16 servings

Glaze:In small saucepan combine 1/3 cup water, 1/4 cup sugar, and 2 tablespoons butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.
Nutrition Facts

* Calories 456,
* Total Fat (g) 23,
* Saturated Fat (g) 6,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 8,
* Cholesterol (mg) 82,
* Sodium (mg) 458,
* Carbohydrate (g) 51,
* Total Sugar (g) 31,
* Fiber (g) 1,
* Protein (g) 7,
* Vitamin C (DV%) 0,
* Calcium (DV%) 13,
* Iron (DV%) 8,
* Percent Daily Values are based on a 2,000 calorie diet

Lasagna Rolls

Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• ½ lb cooked Italian Sausage
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups your favorite jarred marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Giada recipe, I changed a few things

Lemon Fusilli with Grilled Chicken

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper

Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things

Yummy Salmon

Ingredients
2 T Honey
½ t. Cayenne
3 cloves garlic
1 t coriander
2 T. dijon
2 T lemon juice
¼ c. olive oil
Directions
Put all ingredients in a bowl mix well. Marinade salmon in a zip lock bag or covered in a container depending on the size of your Salmon fillets for 30-60 minutes. Bake at 350 for 10-12 minutes

Chicken with Mustard Mascarpone Marsala Sauce

Ingredients
• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Giada Recipe I changed a few things

Chicken Tetrazzini

Ingredients
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Giada Recipe I changed a few things

Grilled Chicken Chardonnay

8 boneless chicken breast halves
The marinade:
1 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 T. coarsely chopped fresh rosemary (dried works just use 1 T.)
3/4 cup chardonnay
3 cloves garlic finely chopped (I use jarred)
1 T. dried oregano
2 t. kosher salt
1 t. freshly ground black pepper

Place all ingredients in a bowl whisk until thoroughly blended. Place in a large gallon plastic zip lock bag or in a shallow dish.
Add the chicken, coat all sides well. Squeeze all the air out of the bag and seal it. Refrigerate for at least 4 hours. (the longer the better) up to 24 hours.
Remove from fridge 30 min. before grilling. Prepare a medium fire grill. Brush the grill with vegetable oil. Place over fire, cover grill and cook on one side for about 3 min. Turn the chicken about 90 degrees to create attractive cross hatching and cook for 2 min. longer. Flip the chicken over and continue grilling covered, until tender and the juices run clear when the meat is pierced with a knife, about 4 min. longer. Serve immediately.

Curried Chicken Thighs

• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 4-6 chicken thighs
• Salt and pepper
• 1/2 cup chopped onion
• 3 teaspoons curry
• 1/4 teaspoon cayenne (can use more depending on how spicy you like it)
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 2 carrots, peeled and sliced on diagonal
• 1 1/2 cups chicken stock
• 1 cup broccoli florets (can use frozen)
• 1/4 cup heavy cream
• 3/4 cup frozen peas
Directions
Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with rice.

Shrimp Scampi

2 pounds shrimp, peeled and deveined
Salt and pepper
Olive oil
1/2 small onion, diced
2 tablespoons minced garlic
1 lemon, juiced
½ zest of one lemon
¾ cup white wine
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

Season the shrimp thoroughly with salt and pepper. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté on one side for 3 minutes until just starting to turn pink, but not cooked through. DO not stir or flip. Remove from the pan and set aside. Add the onions and sauté just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and reduce by 2/3, about 5 minutes. Take off heat. Whisk in cold butter. Add the shrimp back to the pan and cover with a lid. Let set for 5 minutes. Finish with the parsley and lemon zest. Serve over linguine.

Chocolate Blackout Cake

1 ¼ C sugar
¼ c cornstarch
½ t. salt
2 c half and half
1 c whole milk
6 oz. unsweetened bakers chocolate
Add cornstarch to ½ cup milk. Heat half and half on stove top and add sugar, salt, and remaining milk. Whisk in cornstarch mixture. Chop chocolate and add to the pan. Bring to a boil. Remove from heat and stir in vanilla. Pour into a bowl and chill for 4 hours.
1 ½ c flour
2 t baking powder
½ t baking soda
½ t salt
Whisk together and set aside.
Melt 8 T unsalted butter in a sauce pan and add ¾ c dutch processed cocoa powder. Cook for 1 min. Remove from heat and add 1 c. brewed coffee, 1 c, buttermilk, 1 c sugar, 1 c. light brown sugar, 2 eggs, and 1 t vanilla. Whisk flour mixture in. Bake in 8 inch rounds for 30-35 minutes at 325 degrees.
Let cakes cool. Slice the cakes length wise into 4 layers. Crumble one layer up into a bowl. Put a cup of the pudding between the remaining layers. Frost sides and top. Add crumbled up layer to top and sides. Enjoy!

Perfect Piccata

Secrets to Perfect Piccata

Thin cutlets are easy to overcook, and the traditional flouring doesn’t have time to brown (especially on the second side, which only cooks for about a minute). Here’s how we solved the problems.
1. Soaking the thin-cut chicken breasts for just 15 minutes in a mixture of salt, sugar, and water allowed the chicken to remain moist while it browned.

2. Flouring the chicken cutlets on only one side helped thicken the sauce without making the chicken slippery.
Chicken Piccata
Serves 4
In step 1, do not soak the chicken for more than 30 minutes or it may become too salty.
1/2 cup salt
1/2 cup sugar
8 boneless, skinless chicken cutlets (about 2 pounds), thin-cut
Pepper
1/4 cup all-purpose flour

4 tablespoons unsalted butter

2 garlic cloves , minced
2 tablespoons drained capers
1 cup low-sodium chicken broth

1/2 cup white wine
4 strips lemon zest (each about 2 inches long) and 2 tablespoons juice from 1 lemon
1. Whisk 4 cups cold water, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for at least 15 minutes but no longer than 30 minutes.
2. Pat cutlets dry with paper towels and season with pepper. Spread flour in shallow dish. Dredge one side of each cutlet lightly in flour; transfer to large plate. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Cook 4 cutlets, floured-side down, until golden brown, about 2 minutes. Flip and cook until just cooked through, about 1 minute on second side. Transfer to clean platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook over high heat until fragrant, about 30 seconds. Add broth, wine, and lemon zest and simmer until reduced to ½ cup, 8 to 10 minutes. Return chicken and any accumulated juices to pan to heat through, about 30 seconds. Off heat, stir in remaining butter and lemon juice. Serve.

Maple Pork Tenderloin

3 apples and 2 red onions cut into thick wedges and place on baking sheet.
Toss with olive oil to coat and season with S&P.
Roast at 450 for 15 minutes.

Combine 1/2 C. balsamic vinegar and 4 T. REAL maple syrup in a sauce pan and reduce for 4 minutes.
Brush on a whole pork tenderloin and add tenderloin to baking sheet used to cook the apples. Reserve remaining sauce to serve with the pork. Turn apples and onions over and bake for an additional 20 minutes along with the tenderloin. Baste meat every 10 minutes with glaze.

Buttermilk Chicken

2 skinless bone-in chicken breasts
2 C. buttermilk
3 T. honey
6 cloves garlic minced
2 t. salt
½ t. pepper
3 slices white bread
¾ t. herbs de province
2 t olive oil

Mix buttermilk, honey, S&P, and garlic and add chicken to marinade for 2 hours. Crumb white bread in a food processor, add oil and herbs and pulse to combine. Pat crumb mixture on top of chicken breasts and bake at 425 for 40 minutes.

Pumpkin Spice Cake with Honey Cream Cheese Frosting
1 T. pumpkin pie spice
2 ½ C. flour
2 t. baking soda
½ t. salt
2 large eggs
1 ½ C. sugar
1 stick melted butter
15 oz. solid packed pumpkin

Whisk first 4 ingredients together. In a separate bowl , whisk eggs and sugar together. Add the butter and pumpkin and whisk. Mix to combine. Add ½ dry mixture to the wet ingredients. Add remaining dry and mix just to combine. Bake in a 9X9 pan at 350 degrees for 45-50 minutes
Cream 8 oz. cream cheese and 1 stick softened butter. Stir in ¼ C. honey and frost cooled cake.

Chevre Gratin

1 ½ lb. potatoes
1 ½ C. Heavy Cream or Half and Half
5 oz. chevre (soft goat cheese)
Heat cream on the stove top in a sauce pan. Peel and slice potatoes into thin rounds. Add the sliced potatoes to cream with salt and pepper to taste. Add the chevre and cook for 12 minutes. Pour into a buttered baking dish and bake for 20-25 min. at 350.

Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy

Prep Time:
20 min
Inactive Prep Time:
25 min
Cook Time:
45 min

Level:
Intermediate

Serves:
4 servings

4 (1-inch thick) pork chops
2 slices bacon, roughly chopped
1 large sweet onion, 1/2 chopped and 1/2 in wedges
4 sprigs fresh thyme, stripped
2 teaspoons chopped fresh sage leaves
1 Granny Smith apple, peeled, cored and sliced thin
2 tablespoons unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons pineapple-orange juice
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
Oil, for skillet
1 lemon, zested
2 teaspoons chopped flat-leaf parsley
Preheat the oven to 350 degrees F. Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

Pepper Steak

2 california chiles
1 poblano
1 jalepeno
¼ beef stock
½ cream
¼ c bourbon
Roast chilies in the oven at 450 until blackened. Rotate every few minutes. Place them in a bowl covered with plastic wrap and let sit for 5 minutes. Peel skin off and remove seeds from chilies. Slice into thin strips. Bring beef stock, cream, and bourbon to a boil in a sauce pan. Cook and reduce for 2-3 minutes. Season with S&P, add chilies, and pour sauce over your favorite grilled steak.

Broccoli Salad

• 1 head broccoli
• 6 to 8 slices cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup raisins, optional (but very good even if you are not a raisin lover)
• 8 ounces medium or sharp Cheddar, cut into very small chunks
• 1 cup mayo
• 2 tablespoons white or cider vinegar
• 1/4 cup sugar
• 1 cup halved cherry tomatoes
• Salt and freshly ground black pepper
Cut broccoli head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Basic Marinara

1 large sweet onion diced
Olive oil
½ lb baby carrots shredded
5 cloves minced garlic
1 pinch crushed red pepper
1 bay leaf
2 t. Italian seasoning
¼ c. chopped fresh basil
2 large cans of whole or diced tomatoes
2 oz. tomato paste

Heat olive oil in sauce pan and add onion and carrots, salt the veggies and cover with lid to soften. Add crushed red pepper, garlic, bay leaf and Italian seasoning and sauté for 60 seconds. Add tomato paste and “toast” for 1-2 minutes. Add tomatoes and simmer for 20-30 minutes. Add basil and simmer an additional 10 minutes. Serve over spaghetti, add meatballs, some red wine and a pinch of allspice for a hearty dinner, or add to any recipe which calls for marinara.

Double Potato Gratin

1 lb. potatoes
1 lb. sweet potatoes
1 ½ - 2 C. Heavy Cream or Half and Half
1 bay leaf
1 clove minced garlic
½ C. grated parmesan
Heat cream/half and half on the stove top in a sauce pan and add bay leaf and garlic. Peel and slice potatoes into thin rounds. Add the sliced potatoes to the cream with salt and pepper to taste. Cook for 12 minutes. Pour ½ of the potatoes into a buttered baking dish and top with ¼ c. cheese. Add remaining potatoes and top with remaining cheese. Bake for 20-25 min. at 350.

Easy Oven Pulled Pork

Dry rub:
• 2 T. salt
• 2 T. black pepper
• 2 T. brown sugar
• 2 T. smoked paprika
• 1/4 T. cayenne
• 1 T. dried thyme
• ½ T. onion powder
• 1/2 T. garlic powder

• 4-6 pound shoulder pork roast (boston butt or picnic)
• 2 T. Worcestershire
• 2 T. yellow mustard
• 1 c. of your favorite Bbq sauce
• 2-4 T. apple cider vinegar (to taste)
Directions
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, massaging into the pork. For best results, cover with plastic and refrigerate for at 2 hours to overnight.
Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
Skim fat from pan juices, add vinegar, Worcestershire, bbq sauce, and mustard. Whisk together and serve with pulled pork on hamburger buns.
NOTE: I often make the dry rub in a large batch and have it on hand for all types of meats.

Cream Puffs/Pate a Choux

Makes 4 dozen bite-size cream puffs
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt
1 cup flour
4 large eggs

Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth pipe or spoon immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Fill with vanilla pudding enriched with 2 egg yolks or fill with pastry cream. Drizzle with chocolate sauce:

1 cup semi or bittersweet chocolate chips melted over a double boiler. Add a splash of cream and/or splash of vegetable oil. (I recommend both the cream and oil) Whisk and let cool.

Creamy Lemony Shrimp with Linguine

1 lb. large (26/30) shrimp
1 shallot minced
1 T. Olive oil and 1 T. butter
1 clove garlic minced
Pinch of red pepper flakes
½ c. white wine
¼ cup cream
Zest of whole lemon
Juice of half lemon
¼ c. chopped Italian parsley
¼ c. pasta water
½ lb. pasta
Start cooking pasta. Heat oil and butter in a sauté pan. On high heat add seasoned shrimp and cook on ONE side for 3 minutes. Do not stir or move shrimp. Once one side is golden brown, remove shrimp from pan and set aside. Add shallot with red pepper flakes and a pinch of salt to the pan and sauté until soft. Add garlic and cook for 30-60 sec. Add white wine and lemon juice. Reduce for a few minutes. Add cream and S&P to taste. Turn heat off, add shrimp back to the pan, and cover for 3 minutes to finish cooking shrimp. Toss with cooked linguine, lemon zest, parsley and reserved pasta water. Serve immediately.

THE BEST Cream of Broccoli Soup

Heat in a soup pan:
¼ cup chicken stock
1 T. butter
Add 1 medium onion chopped, cook for 5-10 minutes until soft
Add 2 cloves garlic minced and 1/8 t. freshly ground nutmeg
Stir in 4-5 cups chicken stock , ½ C. white wine, and 1 ½ lb. coarsely chopped broccoli.
Bring to a boil. DO NOT COVER or the broccoli will turn brownish. Simmer for 5-7 minutes.
Puree soup until smooth.
Add ½ lb. chopped broccoli and simmer for an additional 5 minutes (optional, but great for texture)
Stir in ½ C. heavy cream of half and half. Season with salt and pepper.

BQ U Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce

Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce
BBQ U Season 1, Rib Fest Episode
Method: indirect grilling
Serves 6 to 8
4 racks of baby back ribs, peeled following the instructions on page 141/142
1 quart pineapple juice
1 bunch cilantro, washed and rough chopped
4 to 8 jalapeno chilies, thinly sliced
For the glaze:
2 cups pineapple juice
1/2 cup rice or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon black pepper
1/2 cup dry jerk seasoning (see below for recipe) or use your favorite commercial brand
Pineapple Barbecue Sauce (see below for recipe)
2 cups wood chips, soaked in water to cover for 1 hour, then drained
1. Place the ribs in a large roasting pan. Pour 4 cups pineapple juice over them and add the cilantro and jalapenos. Marinate the ribs for 2 to 3 hours in the refrigerator.
2. Meanwhile, prepare the glaze. Place the 2 cups pineapple juice, vinegar, sugar, butter, and pepper in a heavy saucepan and boil until syrupy, 10 to 15 minutes, stirring occasionally with a wooden spoon. The mixture should reduce to about 1 cup.
3. Drain the ribs and blot dry. Sprinkle on both sides with the jerk seasoning, rubbing it into the meat with your fingertips.
4. Set up your grill for indirect grilling If using a gas grill, place wood chips in the smoker box or in a smoker pouch and preheat at high until you see smoke. Then reduce the heat to medium (325 degrees). If using a charcoal grill, preheat to medium (325 degrees).
5. Drain the ribs and place in the oven tightly wrapped in foil until tender and cooked through, 1-1/4 to 1-1/2 hours. When cooked, the meat will have shrunk back from the ends of the bones by 1/4 inch. The last half hour start brushing the ribs with the glaze and brush two or three more times before serving. Finish by crisping the ribs up on the grill. Cut the racks into 3 rib pieces and serve with the Pineapple Barbecue Sauce below.
Pineapple Barbecue Sauce
Makes about 2 cups
Pineapple juice makes an fitting base for a barbecue sauce. After all, barbecue originated in the West Indies and so did the pineapple. (The latter was “discovered” by Columbus in 1493 on the island of Guadeloupe.) In the 19th century, the pineapple became an American symbol of hospitality - carved into moldings and banisters throughout New England. The fruit’s sweet, musky, acidity makes a prefect foil for pork.
2 cups pineapple juice
1 to 2 jalapeno chilies, seeded and minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh cilantro
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons worchestershire sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
salt (just a little) and freshly ground black pepper
1. Combine the pineapple juice, chili, ginger, and cilantro in a heavy saucepan and boil until reduced by half.
2. Stir the ketchup, vinegar, worchestershire sauce, brown sugar, and soy sauce. Simmer the sauce until richly flavored and slightly thickened, 10 minutes. Add salt and pepper to taste.
Dry Jerk Seasoning
Makes about 1/2 cup
Commercial dry jerk seasonings are widely available. Here’s a quick one you can make from scratch at home, and unlike many store-bought versions, it contains no MSG.
3 tablespoons dark brown sugar
1-1/2 tablespoons coarse salt
1-1/2 tablespoons ground coriander
1-1/2 teaspoons black pepper
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried thyme
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon scotch bonnet chili powder or cayenne pepper
Combine the ingredients in a bowl and mix with your fingers.

Mulligan Stew

1 lb hamburger
1 onion diced
3 large potatoes peeled and diced
2 cups sliced carrots
4 cans Beef Broth
4 cans evaporated milk
2 bay leaves
1/2 stick butter
1/2 cup flour
1 pkg frozen peas (if you want)

Brown the hamburger and onions season with lawrys, set aside
boil potatoes and carrots in beef broth until desired doneness
add bay leaves
add canned milk
make rue
add rue
bring to simmer
when simmered to thickness you desire add meat and onions stir to warm
season with salt and pepper
add frozen peas cook for 5 mins

Done!

"Express" Dobosch Torte

(buttery yellow cake draped in chocolate frosting and then doused in a crunchy caramel shell)
Recipe courtesy Alex Guarnaschelli
• Yield
6 to 8 servings
Times:
Prep
30 min
Inactive Prep
--
Cook
50 min
Total:
1 hr 20 min
Ingredients
Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 sticks lightly salted butter, room temperature, plus additional for greasing the pans
• 2 cups granulated sugar
• 6 eggs
• 1 lemon for ½ t. zest and ½ t. juice
Frosting:
• 14 ounces bittersweet chocolate, cut into small pieces
• 2 cups granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 sticks lightly salted butter, cut into thin slices
Caramel top:
• 1 1/2 cups granulated sugar
• 1 tablespoon lightly salted butter
• Equipment: 2 round 8-inch baking pans for 1 large cake or 6 small baking pans for 3 smaller cakes.
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine. Add the lemon zest and lemon juice and whisk to blend.
Grease the 2 pans with butter and fill each with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least. Once completely cool, using a serrated knife, slice each cake in half horizontally to form 4 equal layers. Place the layers on a flat surface. Set aside.
In a medium bowl, combine the chocolate and sugar. In a medium pot over low heat, combine the heavy cream and vanilla and bring to a simmer. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter pieces. Set aside to cool.
When the frosting is cool, whip the frosting in the bowl of a mixer fitted with a whisk attachment. Whip to lighten the frosting, 1 to 2 minutes. Frost each layer of the cake, stacking them neatly and uniformly on top of each other. Then frost the entire outside of the cake as well.
In a medium skillet, heat the sugar until it "melts" and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.

Chicken Sate

Marinade

* 2 teaspoons chopped peeled fresh gingerroot
* 1/2 teaspoon curry powder
* 1 teaspoon soy sauce
* 2 tablespoons fresh lime juice
* 1/2 cup hot water

In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer)
Grill the chicken with the marinade clinging to it and serve with dipping sauce.

Dipping Sauce

* 1/3 cup smooth peanut butter
* 1 garlic clove
* 2 tablespoons fresh lime juice
* 2 tablespoons soy sauce
* 1 teaspoon sugar
* 1/8 teaspoon cayenne, or to taste
* 1/3 cup water


In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

Potato Parsnip Mash

This is a spectacular way to serve an old favorite a new way. Try it at least once. These go great with a roasted chicken.
½ lb. potatoes (I prefer Yukon gold or red)
1 lb. parsnips
½ c. dairy (cream, ½ and ½, milk, or buttermilk)
2 T. butter
1 T. chopped parsley
2 cloves smashed garlic (optional)
Peel the parsnips. Peel potatoes if you prefer. I usually leave ½ of the skins on. Cut potato and parsnips into 1 ½ inch pieces, so they all cook at about the same time. Add veggies to cold, salted water along with smashed garlic. Bring to a boil and cook for 15-20 minutes until fork tender. Drain and remove garlic.
Heat cream, and add the hot cream and cold butter to the veggies. Mash with a potato masher or rice with a ricer. Season with salt and pepper and enjoy.

Kristan’s Roast Chicken

This dish takes some extra time, but yields moist, succulent, and very flavorful meat from the breast to the thigh.
INGREDIENTS
4-6 lb. whole chicken
3 sprigs each of thyme and rosemary
½ T. dried sage
5 cloves garlic, minced
3 cloves garlic smashed
2 T. chopped parsley (stems reserved)
3 T. olive oil
1 T. softened butter
1 lemon (1/2 sliced, and ½ juiced)
2 bay leaves
S&P to taste
DIRECTIONS
Preheat oven to 425 degrees or you may roast on a rotisserie.
Rinse and pat dry chicken. It is very important that you start with a dry chicken. Mash the minced garlic, 1 T. salt, some pepper, sage, parsley, butter and olive oil together. Loosen the skin on top of each breast. Rub the mixture all over the chicken, in the cavity, and under the skin you loosened. Stuff 1 sprig each of thyme and rosemary under the skin of each breast along with 1-2 slices of lemon. Sprinkle the cavity with some additional salt and pepper. Squeeze remaining lemon over chicken and add sprinkle with salt and pepper. No too much, remember that there was salt in your seasoning paste.
Cut the half of a lemon you juiced into halves. Stuff the lemon peel, parsley stems, thyme, rosemary, bay leaves, and the smashed cloves of garlic into the cavity of the chicken. (if I have the small cloves left from the interior of a head of garlic, I just cut the whole thing in half, lengthwise, and use that. No need to peel)
Tie the legs together and tuck wings under. You may roast without turning, but for very evenly cooked, juicy chicken put the chicken on a V shaped rack in a roasting pan on its side. (leg down) Roast for 25 minutes for 4 lbs. with an additional 4 minutes for every additional lb. Turn the chicken on its other side and repeat. Turn breast side up and roast for an additional 20-30 minutes or until the juices run clear and the thigh meat is 175 degrees. Let rest for 20 minutes. Carve and enjoy. Use drippings for a quick pan gravy.