Brussels Sprouts with Frizzled Prosciutto

Ingredients

• 1 pounds Brussels sprouts
• 1 tablespoon olive oil
• 4 ounces thinly sliced prosciutto*
• 3 tablespoons butter
• 1/2 cup thinly sliced shallots or chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar

Directions

•     Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
•     In a large Dutch oven bring a large amount of salted water to boiling. Carefully add Brussels sprouts and cook for 6 to 8 minutes until just tender (centers should still be slightly firm). Drain and spread out in a shallow baking pan.
•     Place sprouts in an airtight container and refrigerate up to 24 hours.
•     When ready to serve, heat oil in a 12-inch skillet over medium-high heat. Add prosciutto to skillet, half at a time, and cook until crisp; remove from skillet. Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 minutes or until shallots begin to soften.
•     Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes or until heated through. Add vinegar and stir to coat. Transfer Brussels spouts to a serving bowl. Top with prosciutto and serve. Makes 12 servings.

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Green Bean Casserole

Ingredients

• 2 9-ounce package frozen French-style green beans
• 1/3 cup chopped onion
• 2 teaspoons margarine
• 3 tablespoons fine dry bread crumbs
• 1 10.5-ounce can lower-sodium condensed cream of mushroom soup
• 1/4 cup plain fat-free yogurt
• 2 tablespoons diced pimento
• 1/8 teaspoon pepper

Directions

•     Cook the green beans according to the package directions, except omit salt. Drain well.
•     Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
•     In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
•     Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

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Double Cranberry Sauce

Ingredients

• 1 12-ounce bag fresh or frozen cranberries
• 1 cup dried cranberries
• 1 cup pomegranate juice
• 1/3 cup mild-flavored molasses
• 1 tablespoon finely shredded orange peel
• 1/4 teaspoon ground cinnamon
•  watercress (optional)

Directions

•     Combine all ingredients in a saucepan and bring to a simmer. 
• Cook until cranberry skins begin to burst. Taste and add more molasses, if necessary. 
• Top with watercress, if desired. Serve warm or at room temperature. 
• Cover and chill any leftover sauce up to 2 days.

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Winter Slaw with Kale and Cabbage

Ingredients

• 4 cups shredded kale, stems removed (4 ounces)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 cups shredded savoy cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots (2 medium)
• 3/4 cup packed finely snipped Italian (flat-leaf) parsley
• 1/3 cup mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons sliced green onio
• 1 tablespoon white wine vinegar
• 1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/2 cup pepitas (pumpkin seeds), toasted

Directions

•     In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
•     For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
•     Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

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Fresh Apple Cinnamon Scones

Ingredients
 

Scones

• 2 3/4 cups Unbleached All-Purpose Flour
• 1/3 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon Apple Pie Spice or ground cinnamon
• 1/2 cup (8 tablespoons) cold butter
• 3/4 cup chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
• 3/4 cup cinnamon chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup applesauce, unsweetened preferred

Topping

• 3 tablespoons coarse white sparkling sugar
• 1/2 teaspoon ground cinnamon

Directions

• In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chopped apple and cinnamon chips.
• In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
• To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
• Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
• For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
• Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
• Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

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Crisp Catfish with Apple-Celery Slaw

Ingredients

• 1 lemon, halved
• 1/3 cup mayonnaise
• 1 tablespoon honey
• 3 stalks celery, thinly sliced
• 1 Granny Smith apple, thinly sliced
• 1 cup shredded red cabbage
• 1 pounds catfish fillets
• 1/2 teaspoon salt
• 1/3 cup yellow cornmeal
• 1 teaspoon chili powder
• 2 tablespoons oil

Directions

•     Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half into a large bowl. For slaw, combine mayonnaise and honey with juice; reserve 2 tablespoons juice mixture. Stir celery, apple, and cabbage into juice mixture in bowl; set aside.
•     Sprinkle catfish fillets with salt and brush with reserved juice mixture. In a shallow dish combine cornmeal and chili powder; coat fish with mixture.
•     In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Serve fish with slaw and the lemon slices or wedges.

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Beef and Bean Stir-Fry

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless beef top loin steak, trimmed of fat and cut in thin strips
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh ginger
• 2 carrots, thinly diagonally sliced
• 3.5 cups broccoli florets (8 ounces)
• 6 green onions, cut in long thin strips
• 1/4 cup orange juice concentrate, thawed, or orange juice
• 2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper
• 1 15-ounce can cannellini beans

Directions

•     In 12-inch skillet with flared sides or a large wok heat 1 tablespoon of the oil over medium-high heat. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes. Remove from skillet. Heat remaining oil. Add carrots and broccoli; cook and stir 3 minutes. Add green onions; cook 1 minute more.
•     Add orange juice concentrate, soy sauce, and crushed red pepper; toss to coat. Add cooked beef and beans; cook until heated through. Makes 4 servings. 

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Stout, Beef and Cabbage Stir-Fry

Ingredients

• 12 ounces stout beer
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 1 tablespoon brown mustard
• 1 teaspoon caraway seeds, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 8 1-inch wedges cabbage
• 1 cup peeled baby carrots, cut in 1/2-inch chunks
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 pound beef top sirloin steak, cut into 3/4-inch-thick slices
• 1 small onion, halved and thinly sliced
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• Fresh flat-leaf Italian parsley leaves (optional)

Directions

•     In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seed, salt, and pepper; set aside.
•     Place cabbage and carrots in a 2-quart baking dish; add 2 Tbsp. water. Microwave, covered, on 100% power (high) for 8 to 10 minutes or until crisp-tender, stirring once. Set aside; keep warm.
•     Meanwhile, in a very large nonstick skillet, heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.
•     Add onions to skillet. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Pour beer mixture mixture into skillet. In a small bowl stir together the 2 Tbsp. water and flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbling.
•     Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley, if desired.

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Tortellini Chicken Soup

Ingredients

• Nonstick cooking spray
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 6 cups reduced-sodium chicken broth
• 1/2 cup sliced leek or chopped onion
• 1tablespoon grated fresh ginger
• 1/4 teaspoon saffron threads, slightly crushed (optional)
• 1 9-ounce package refrigerated herb chicken tortellini or vegetable ravioli
• 1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

•     Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes. Carefully add broth, leek or onion, ginger, and, if desired, saffron.
•     Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally. 
• Remove from heat. Top individual servings with spinac.

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Mexi Chicken Soup

Ingredients

• 1 32-ounce box reduced-sodium chicken broth
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
• 1 4-ounce can diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2.5 cups chopped cooked chicken
• Snipped fresh herbs (optional)

Directions

• In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. 
• Add chicken; heat through. 
• To serve, sprinkle with fresh herbs

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Creamy Tomato Soup with Grilled Cheese “Croutons”

Ingredients

•     2 tablespoons olive oil
•     1 onion, diced
•     3 garlic cloves, minced
•     1/4 teaspoon crushed red pepper flakes
•     1 bay leaf
•     2 (28-ounce) cans whole tomatoes
•     1/2 cup heavy cream
•     1 tablespoon brown sugar
•     3/4 cup low-sodium vegetable broth
•     1 tablespoon chopped fresh parsley leaves, for garnish

    For the grilled cheese croutons

•     4 slices wheat bread
•     2 tablespoons unsalted butter, softened
•     4 ounces shredded sharp cheddar cheese

   

Instructions

•     Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and please remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
•     Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
•     Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
•     Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
•     Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
•     Serve immediately with “croutons”, garnished with parsley.

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Grilled Chicken with Cucumber Yogurt Sauce

Ingredients

• 1 6-ounce carton plain low-fat yogurt
• 1/4 cup thinly sliced green onions
• 2 teaspoons snipped fresh mint
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup chopped, seeded cucumber
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
• 1/8 teaspoon ground black pepper

Directions

•     In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside. For cucumber-yogurt sauce: Stir cucumber into remaining yogurt mixture.
•     Sprinkle chicken breasts with 1/8 teaspoon pepper.
•     Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with reserved yogurt mixture for the last half of grilling. Discard any remaining yogurt mixture.
•     Serve chicken with the cucumber-yogurt sauce.

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Angel Food Cake with Lemon Cream and Berries

Ingredients

• 3 6-ounce cartons lemon yogurt
• 1 4-serving-size package instant vanilla pudding mix
• 1 8-ounce container frozen light whipped dessert topping, thawed
• Fresh blueberries
• 1 8-inch purchased angel food cake, cubed
• Fresh mint sprigs (optional)

Directions 

• In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. 
• Makes 16 servings.

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Five-Spice Beef Kabobs

 

Ingredients

• 1 pound beef flank steak or boneless beef sirloin
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoons Chinese five-spice powder
• 1 6-ounce carton plain Greek yogurt
• 1 tablespoon snipped fresh mint leaves
• 2 small limes
• Fresh mint leaves

Directions

•     Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
•     For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
•     Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
•     Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.

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Beef and Black Bean Chili

Ingredients

• 12 ounces ground beef
• 1 large onion, chopped
• 1 green sweet pepper, chopped
• 3 cloves garlic, minced
• 2 15-ounce can black beans, rinsed and drained
• 1 28-ounce can diced tomatoes
• 3/4 cup beef broth
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons hot chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
•  Toasted baguette slices (optional)
•  Sliced green onions (optional)

Directions

•     In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, beans, broth, cocoa powder, chili powder, cumin, and paprika.
•     Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.

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Chicken with Forty Cloves of Garlic

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.

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Zuppa Toscana Soup

Ingredients

• 1 lb spicy Italian sausage, crumbled
• 1/2 lb. smoked bacon, chopped
• 1 quart water
• (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
• 2 large russet potatoes, scrubbed clean, cubed
• 2 garlic cloves, peeled, crushed
• 1 medium onion, peeled, chopped
• 2 cups chopped kale OR Swiss chard
• 1 cup heavy whipping cream
• salt and pepper, to taste

Directions

• In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
• In a skillet over medium-high heat, brown bacon; drain, set aside.
• Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
• Add sausage and bacon to pot; simmer for 10 minutes.Add kale and cream to pot; season with salt and pepper; heat through.

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Whole Wheat Pumpkin Pancakes

Ingredients

• 1- 1/4 cups whole-wheat flour
• 1/4 cup wheat germ
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 cup pumpkin puree
• Vegetable-oil cooking spray

Directions

• Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, eggs, and pumpkin. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
• Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

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Slow Cooker Guinness Beef Stew

 

 

Ingredients

• 4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch chunks
• Salt and pepper
• 2 tbsp vegetable oil
• 2 onions, chopped about 2 cups
• 4 cups low-sodium chicken broth
• 1-1/2 cups Guinness Draught
• 1 tbsp light brown sugar
• 1 tsp dried thyme
• 1 ounce bittersweet chocolate, chopped (yes, chocolate!)
• 2 bay leaves
• 5 carrots, peeled and cut into 1-inch chunks
• 1 lb parsnips, peeled and cut into 1-inch chunks
• 1-1/2 lbs baby red potatoes (about 24), scrubbed
• 1/4 cup unbleached all-purpose flour
• 2 tbsp minced fresh parsley

Directions

• Pat dry the beef cubes with paper towels and season with salt and pepper. Heat 2 tsp of oil in a large skillet over medium high heat until just smoking. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with an additional 2 tsp oil and the remaining beef.
• Add the remaining 2 tsp oil, onions and 1/4 tsp salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of the beer, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up any browned bits. Transfer to the slow cooker insert.
• Add the carrots, parsnips, and potatoes to the slow cooker insert. Cover and cook on low until the meat is tender, about 9-10 hours (or cook on high for 6 to 7 hours, but I have only tried this recipe on low for 10-hrs). Set the slow cooker to high. Whisk the flour and remaining 1/4 cup beer until smooth, then stir the mixture into the slow cooker. Cook, covered, until the sauce thickens about 15 minutes. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.

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Banana Cupcakes with Cream Cheese Frosting

Ingredients

• 2-2/3 cups All Purpose Flour
• 1 1/4 tsp Baking Soda
• 1/2 tsp salt
• 1-1/2 sticks butter
• 1 cup light brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup buttermilk (milk or coconut milk can be used here as well)
• 1 cup shredded coconut

Directions

• Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
• In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.
• Mix in the flour and buttermilk alternatively, beginning and ending with the flour.
• Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.
• Alternatively, you can also bake these as layered cakes, pour into 2  9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.
• The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!

 Yield: ~18 cupcakes

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Blueberry Oatmeal Yogurt Pancakes

Ingredients

•     1 2/3 cups all-purpose flour
•     2/3 cup old-fashioned rolled oats
•     2 tablespoons sugar
•     1 1/4 teaspoons baking powder
•     1/4 teaspoon baking soda
•     1/4 teaspoon salt
•     1 cup plain Greek yogurt
•     1 cup milk
•     4 tablespoons unsalted butter, melted
•     2 large eggs
•     1 cup blueberries
•     Maple syrup, for serving

Instructions

•     Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
•     In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
•     In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
•     Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
•     Serve immediately with maple syrup.

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Slow Cooker Creamy Chicken Gnocchi Soup

Ingredients

•     6 Chicken Thighs, bone in, skin removed
•     10 C. Chicken Broth
•     1 t. Pepper
•     1 T. Coarse Salt
•     1 large Onion, chopped
•     4 Carrots, grated
•     5 stalks Celery, Chopped
•     2 T. Fresh Thyme
•     1 T. Garlic, minced
•     1 stick(8 T. or 1/2 C.) Butter
•     3/4 C. Flour
•     1 lb. Gnocchi(dried or fresh)
•     6 oz. fresh Spinach

Instructions

•     Place the chicken, chicken broth, pepper, and salt in a slow cooker.
•     Cook on high for 4 hours.
•     Remove the chicken from the broth and set aside to cool.
•     Run the broth through a fine mesh sieve and pour back into the slow cooker set to high. Add the onion, carrots, celery, thyme, and garlic. Let cook for 1 hour.
•     After 1 hour, make a roux by melting the butter in a small saute pan. When the butter is melted, add the flour and stir to make a thick paste(will be very thick). Cook the roux for 30 seconds, stirring constantly as to not let it brown.
•     Add the roux to the slow cooker. Whisk it into the liquid until there are no lumps left. Soup will thicken slightly and continue to thicken as it cooks.
•     Shred the cooled chicken(make sure to remove all bones and debris first) and add it to the soup.
•     Add the gnocchi to the soup and let cook for another 45 minutes to 1 hour.
•     Taste the soup and add salt and pepper to taste, if desired.
•     Just before serving, add the spinach. It will seem very bulky at first, but as you fold it into the soup it will wilt significantly. 

***Something you may not know: All slow cookers are a little different, heat-wise. If your slow cooker runs very hot, or you are halving the recipe, you may want to cook on low to medium heat.

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Insalata Caprese with Balsamic Vinegar Reduction

Ingredients

•     18 oz. ball Fresh Mozzarella
•     2 medium Heirloom Tomatoes
•     Balsamic Reduction
•     Extra Virgin Olive Oil, for drizzling
•     Coarse Salt
•     Basil Leaves, to garnish

Instructions

•     Slice the fresh mozzarella into 8-10 slices.
•     Slice the ends off of both tomatoes and slice each tomato into 5-6 slices.
•     Stack the slices of fresh mozzarella and tomato on 2-4 plates(depending on how large of stacks per serving you want), alternating the mozzarella and tomato and sprinkling a little bit of salt between each layer.
•     Drizzle the top of each stack with desired amount of olive oil.
•     Drizzle the top of each stack with desired amount of balsamic reduction.
•     Top each stack with a small sprig of basil leaves. 

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Chocolate Cheesecake Dip

INGREDIENTS

•     1 cup heavy cream
•     1 (8-ounce) package cream cheese, at room temperature
•     3 tablespoons confectioners' sugar
•     1/2 cup Hershey's™ Spreads Chocolate with Hazelnut

INSTRUCTIONS

•     In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high until stiff peaks form, about 2-3 minutes; set aside.
•     In a separate bowl of an electric mixer fitting with the paddle attachment, beat cream cheese and confectioners' sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in Hershey's™ Spreads until well combined. Gently fold in whipped cream.
•     Serve immediately ^^

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Caprese Tomato Soup

INGREDIENTS

• 3 tablespoons olive oil
• 1 small onion, sliced
• 2 pounds vine-ripened tomatoes, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, thinly sliced
• 2 slices sourdough bread, crusts trimmed
• 3 tablespoons grated Parmesan
• 1 cup vegetable broth
• 8 ounces burrata cheese, for serving
• 1/4 cup basil leaves, chiffonade, for serving

INSTRUCTIONS

• Preheat oven to 425 degrees F.
• Add olive oil and onion to the bottom of an 8x8 baking dish. Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
• Place into oven and roast until slightly tender, about 20 minutes. Add garlic in an even layer over the tomatoes. Place into oven and roast until the tomatoes are soft, an additional 10 minutes; let cool 10-15 minutes.
• Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
• Serve immediately, garnished with burrata, balsamic reduction and basil leaves.

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Greek Yogurt

Ingredients

• 2 gallons milk from your local farm
• 1 qt. heavy cream from your local farm
• 1 cup yogurt

Directions

• Place milk and cream in a large bowl. 
• Bring to 180 degrees over a double-boiler, whisking the whole time. 
• Remove and place bowl in an ice bath and whisk until it reaches 115 degrees. 
• Whisk in yogurt, whether from a previous batch or store-bought. 
• Let sit at 80-90 degrees until it sets.
• Strain through a cotton towel for 8-12 hours in the refrigerator.

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Flourless Chocolate Raspberry Cakes

Ingredients

•     8 oz. Chocolate Chips, 60% cacao content or higher
•     14 T. (1 3/4 sticks) Butter, diced
•     2 T. Seedless Raspberry Jam(I use a a regular jam and strain the seeds out)
•     4 large Eggs
•     1/4 c. Sugar
•     1 T. Vanilla Extract
•     Powdered sugar, for dusting
•     12 Raspberries, for garnishing

Instructions

•     Preheat the oven to 325 degrees. Grease a non-stick mini bundt cake pan(12 mini bundts).
•     Place the chocolate, butter, and jam in a saucepan. Melt over medium/low heat, stirring well, until chocolate is melted and the mixture is well combined. Remove from heat and cool to lukewarm, stirring often, about 10 minutes.
•     While the chocolate mixture is cooling, whisk the eggs, sugar, and vanilla in a large bowl until well blended, about 1 minute. Gradually whisk in the cooled chocolate mixture.
•     Divide the batter among prepared dishes. Bake cakes until a tester inserted into the center comes out with some moist batter still attached, about 20 minutes.
•     Let cool slightly and then invert the cakes onto a sheet of parchment.
•     Dust cakes with powdered sugar and top each with a raspberry.
•     Serve cakes warm, room temperature, or cold. 

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Coconut-Laced Tres Leches Cupcakes

Ingredients

    FOR THE MILK MIXTURE

•     1 14oz can sweetened condensed milk
•     1 12 oz can evaporated milk
•     1 cup heavy cream
•     1 tsp vanilla extract

    FOR THE CUPCAKES

•     2 C. Flour
•     1 1/2 t. Baking powder
•     1 t. Salt
•     ½ t. Cinnamon
•     8 T. Butter(1 stick)
•     1 C. Whole Milk
•     4 lg Eggs, room temp
•     2 C. Sugar
•     2 t. Vanilla
•     2 C. Heavy Whipping cream
•     1/4 C. Sugar
•     1/2 C. Shredded Sweetened Coconut
•     16 Maraschino Cherries

Instructions

    FOR THE MILK MIXTURE

•     Pour the Sweetened Condensed Milk into a very large, microwave safe bowl. Make sure the bowl is very large because the milk will bubble up and over if it is not big enough.
•     Microwave the milk for 12 minutes, taking out and stirring at 3 minute intervals(will be very hot!).
•     Stir in the evaporated milk, heavy cream, and vanilla.
•     Set aside.

    FOR THE CUPCAKES

•     Preheat the oven to 325 degrees.
•     Line 2 cupcake tins with cupcake liners. Large, 1 C. liners work best, but regular will work as well. If using regular liners, you will need about 24. If using large, 1 C. liners, you will need 16.
•     In a mixing bowl, stir together the flour, baking powder, salt, and cinnamon.
•     Place the butter and whole milk in a saucepan and heat on medium until the butter has completely melted. Set aside.
•     In a large mixing bowl, beat together the eggs. Add the sugar and beat together until glossy and pale yellow, about 5 minutes.
•     Add in half of the flour mixture and mix in. Add in half of the milk/butter mixture and mix in. Mix in the remaining flour mixture and then the remaining milk mixture, mixing until just combined.
•     Divide the batter between the cupcake liners, making sure to keep them under half full. If they are filled more than half full, the batter will overflow when cooked.
•     Bake in the preheated oven for 12-15 minutes(longer for larger cupcakes) or until the tops are set and a toothpick inserted in the center of the cupcake comes out clean.
•     Let the cupcakes cool for a few minutes, then poke a large amount of holes in each cupcake, using a wooden skewer. The more holes you poke, the more milk will be able to soak in.
•     Pour a few Tablespoons of milk mixture over each cupcake, letting each spoonful soak in before adding more and dividing the milk mixture evenly between the cupcakes.
•     Refrigerate the cupcakes and allow the milk to really soak into the cupcake, at least 3 hours.

    TO TOP THE CUPCAKES

•     Preheat the oven to 400 degrees. Spread the coconut in an even layer over a baking sheet.
•     Place the baking sheet on the top rack of the oven and watch VERY closely. The coconut will brown quickly. If you notice it browning some areas of the coconut more heavily than other areas, remove from the oven and stir the coconut and shake and tap it to spread it out evenly again. Place back in the oven and continue toasting.
•     When most of the coconut is a light brown, remove from oven and allow to cool.
•     Place the heavy cream and 1/4 C. Sugar in a mixing bowl and beat on high speed until stiff peaks form. Place whipped cream in a piping bag and pipe a swirling of cream on top of each chilled cupcake.
•     Coat the sides of the whipped cream with toasted coconut and top with a maraschino cherry.
•     Serve Chilled.

Source here

Chicken Noodle Soup

Ingredients

• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs, visible fat trimmed
• 1 cup chopped celery
• 1 cup onion
• 1 cup baby carrots, halved crosswise
• 1 large parsnip, peeled and chopped
• 1 tsp minced garlic
• 1 bay leaf
• 1⁄4 tsp pepper
• 2 cups uncooked medium egg noodles
• 1⁄4 cup snipped fresh dill

Instructions

• Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
• Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.
• Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here

Mint Chocolate Mousse Cookies & Cream Parfaits

Ingredients

•     2 C. chilled Heavy Cream, divided
•     2 large Egg Yolks
•     Pinch of Salt
•     2 T. Sugar
•     1/2 t. Vanilla
•     4 oz Bittersweet chocolate chips
•     3 T. Sugar
•     3-4 drops doTERRA Peppermint Essential Oil
•     10 Mint chocolate cookies
•     Mint Leaves, for garnish

Instructions

•     Heat 1/3 cup + 1 T. cream in a saucepan until hot.
•     Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined.
•     Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, just until it thickens. Add in the vanilla and chocolate chips and whisk until the chocolate is melted and fully incorporated. Set aside to cool.
•     Beat remaining cream, 3 T. sugar, and peppermint oil in a bowl with an electric mixer until it holds stiff peaks. Divide Whipped cream in half and set other half aside.
•     Whisk one fourth of cream(of a half that was set aside) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon into a piping bag and set aside. Place the other half of the whipped cream in a separate piping bag.
•     Crush the mint cookies into small chunks.
•     Pipe a layer of chocolate mousse in the bottom of 6 small glass dishes. Pipe a layer of the mint cream on top of each chocolate mousse layer. Sprinkle about 1 T. of crushed cookies in each glass. Pipe another layer of chocolate mousse on top of the cookies. Pipe a swirling of mint cream on top of each glass and place a piece of cookie and a mint sprig on top of the cream. Let set in the refrigerator for 2-3 hours. Serve well chilled. 

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here

Irish Apple Cake with Custard Sauce

Ingredients

    FOR THE CAKE

•     3 C. Flour
•     2 t. Baking Powder
•     1/8 t. Salt
•     1/4 t. Cloves, ground
•     1/4 t. Nutmeg, ground
•     6 oz. Butter, (cold is fine)
•     3/4 C. Sugar
•     4 large Granny Smith apples(I used golden delicious to great effect)
•     2 Eggs
•     3/4 C. Milk
•     2 T. Sugar(for sprinkling on top of cake)

    FOR THE CUSTARD

•     6 large Egg Yolks
•     6 T. Sugar
•     1 1/2 C. Whole Milk
•     1 1/2 t. Vanilla

Instructions

    FOR THE CAKE

•     Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
•     Preheat the oven to 375 degrees.
•     Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
•     Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
•     Add the 3/4 C. sugar to the flour mixture and mix in.
•     Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
•     Toss the apples into the flour mixture and combine them thoroughly.
•     In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
•     Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
•     Sprinkle the sugar over the top of the cake.
•     Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

    FOR THE CUSTARD SAUCE

•     Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
•     Serve warm or cold over apple cake.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source Here

Avocado Blast

 Ingredients

•      5 avocados, peeled and pitted
•     4 tablespoons sweetened condensed milk
•     1 tablespoon dry milk powder
•     2 teaspoons white sugar
•     1/2 cup ice

Directions

In a blender, combine avocado, sweetened condensed milk, powdered milk, sugar and ice. Blend until smooth. Pour into glasses and serve.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here 

Avocado Salad

Ingredients

•      2 avocados - peeled, pitted and diced
•     1 sweet onion, chopped
•     1 green bell pepper, chopped
•     1 large ripe tomato, chopped
•     1/4 cup chopped fresh cilantro
•     1/2 lime, juiced
•     salt and pepper to taste

Directions

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

And Finally, don't forget adding the best spice: YOUR LOVE  

Source here

Strawberry Tiramisu

Ingredients

•     1 pint fresh strawberries
•     1/2 cup confectioners' sugar
•     1 cup mascarpone cheese
•     1/2 cup heavy cream
•     2 tablespoons coffee-flavored liqueur
•     18 ladyfingers
•     1/3 cup chilled espresso

Directions

•     Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
•     In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
•     In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
•     Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
•     Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
•     In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
•     Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

And Finally, don't forget adding the best spice: YOUR LOVE  

Source here