Thursday, August 13, 2015

Buffalo Wings

Buffalo Wings

  • 2⁄3 cup flour
  • 2 tablespoon paprika
  • 2 teaspoon garlic salt
  • 2 teaspoon black pepper
  • 1⁄2 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle seasoning
  • 3-4 tablespoons butter
  • 20 chicken wingettes/drumettes
  1. Preheat oven to 425 degrees.
  2. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
  3. Shake to mix ingredients and add wings.
  4. Line a large baking sheet with aluminum foil and melt the butter on it.
  5. Add wings to pan and turn to coat.
  6. Bake for 30-45 minutes or until meat reaches 165 degrees, turning once halfway through cooking. 

Buffalo Sauce

  • 2/3 cup Frank's RedHot
  • 1/2 cup cold unsalted butter
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat.
  2. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Cactus Fries and Prickly Pear Sauce

Cactus Fries and Prickly Pear Sauce

  • 2 Pads of Prickly Pear Cactus (Napolitas Cactus)
  • 1-2 C. buttermilk
  • 2 Tbls. all purpose flour
  • 2 Tbls. baking powder
  • ¼ lb cornstarch
  • 1 Tbls. salt
  • 2 Tbls. paprika
  • 1 tsp. white pepper
  • 3 Tbls. garlic powder
  • 1 Tbls. sugar
  • Vegetable or Canola oil, for frying
  1. Cut cleaned cactus into slices 
  2. Rinse and drain cactus in colander.
  3. Coat with buttermilk, let soak 8-10 hours.
  4. Drain off most of the buttermilk.
  5. Coat cactus in seasoned flour.
  6. Fry cactus for 3-4 minutes at 325 degrees or until crispy.

Prickly Pear Sauce

  •  1/4 C. Prickly Pear syrup
  •  1/4 C. rice vinegar
  • 1/4 C. Red Hot
  • 1 Tbls. lime juice
  • 1 Tbls. soy sauce
  • 1/2 Tbls. white sugar
  • 1 Tbls. cilantro
  • 1 Tbls. green onion
  • 1/2 Tbls. corn starch
  • 1 Tbls. water
  1.  Bring vinegar, Red Hot and soy sauce to a boil over medium-high heat.
  2. Add prickly pear syrup, lime juice, sugar, cilantro, green onio corn starch and water.
  3. Boil, reducing to a thicker consistency.

Crock-pot Turkey Meatballs, Zucchini Noodles and Cheesy Garlic Bread

So this has overnight become one of my favorite, mostly healthy, meals. I'm not a huge spaghetti person so this recipe is ideal for me. In order to achieve the zucchini noodles invest in a Vegetti. They sell them on Amazon, at Walmart and Target, you should be able to get the basic model for under $15. 

Crock-pot Turkey Meatballs & Zucchini Noodles

  • 1 large egg
  • 1 lb 97-98% lean ground turkey
  • 1/5 C. Italian bread crumbs
  • 1 Tbls. olive oil
  • 1/4 C. grated parmesan cheese
  • 1 cloves garlic, minced
  • 1 Tbls. Italian seasoning
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 slices of large sweet onion, sliced
  • 1 large jar of your favorite maranara
  • 1small can of crushed tomatoes
  • chopped fresh basil for serving, optional
  1. Beat the egg in a large mixing bowl. Add the ground turkey, bread crumbs, onion, Parmesan, garlic, and seasonings in a large bowl. Mix everything up just so the ingredients are combined - avoid overmixing. Roll into desired size balls.
  2. In large skillet, heat olive oil over medium heat, heat olive oil and cook meatballs until browned on outside, inside will remain pink.
  3. Cover bottom of crockpot with 1/4 C. sauce, place meatballs into crockpot and cover with crushed tomatoes and remaining sauce.
  4. Cover and cook on high for 3 hours. Top with fresh basil if desired. 

*Prior to serving meatballs, use Vegetti to create zucchini noodles (I use three medium sized zucchinis for this.) Saute noodles on medium high for 4-5 minutes with your favorite seasonings. I used fresh garlic, salt, pepper, olive oil and parsley. 

Cheesy Garlic Bread

  • 3 Rolls, halved
  • Parmesean
  • Mozzarella
  • 1 tsp. minced garlic
  • 3 Tbls. butter melted
  • Parsley
  1. Heat oven to 450 degrees.
  2. Place halved rolls onto baking sheet. Combine melted butter and garlic in bowl and brush onto rolls. 
  3. Cover rolls with a 2/3 parmesean and 1/3 mozzarella mixture of cheese.
  4. Sprinkle with parsley and bake until cheese is melted and lightly browned.

Tuesday, August 4, 2015

Chicken Croquettes

Chicken Croquettes

  • 2 1/2 C. ground, cooked turkey
  • 1 C. Think White Sauce
  • 2 Tbls. chopped parsley
  • 1 Tbls. minced onion
  • 1/2 tsp. lemon juice
  • 1/8 tsp. rubbed sage
  • salt
  • 1 egg
  • 1 Tbls. water
  • 1/4 C. flour
  • 1/2 C. bread crumbs
  • Oil
  • Cheese sauce
  1. Blend first six ingredients in bowl, add salt to taste. Cover and chill for several hours.
  2. When ready to serve (30 mins prior), shape chilled mixture into 8 cones. In shallow dish, beat egg with water. Place flour and bread crumbs in separate bowls. Coat each croquette first in flour, then egg, then bread crumbs. Over medium heat, fry croquettes until golden brown. Drain on paper towels.  
Thick White Sauce

  • 1/4 C. butter
  • 1/4 C. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. paprika
  • 1 C. milk or half-and-half
  1.  Melt butter over low heat.
  2. Add flour, salt, pepper and paprika. Stir over low heat until smooth.
  3. Gradually stir in milk, stirring constantly, until thickened.
Cheese Sauce

  •  Thick White Sauce
  • 1C. Cheddar
  • 1/4 tsp. dry mustard
  1.  Make thick white sauce, add cheddar and dry mustard.
  2. Stir until cheese is melted and sauce is mixed thoroughly. 
  3. Serve over croquettes.

Vegetable Tian

Barefoot Contessa's Vegetable Tian

  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 lb medium round potato, unpeeled
  • 3⁄4 lb zucchini
  • 1 1⁄4 lbs medium tomatoes
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme leave, plus extra
  • fresh thyme sprig
  • 2 ounces gruyere cheese, grated
  1.  Preheat the oven to 375 degrees F.
  2. Brush a 9 by 13 by 2-inch baking dish with olive oil.
  3. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
  4. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  5. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
  6. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
  7. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
  8. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
  9. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
  10. Serve warm.

Chocolate Chunk, Irish Oatmeal and Almond Cloud Cookies

Chocolate Chunk Cookies
(Martha Stewart Recipe)

  •  1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
  2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
  3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Irish Oatmeal Cookies

  • 1 C. butter, softened
  • 1 C. firmly packed brown sugar
  • 1/2 C. granulated sugar
  • 2 Eggs
  • 1 tsp. vanilla
  • 1-1/2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt 
  • 3 C. Irish Oatmeal, (quick or old fashioned, uncooked)
  • 1 C. raisins
  1. Heat oven to 350 degrees F.
  2. Beat together butter and sugars until creamy.
  3. Add eggs and vanilla, beat well.
  4. Add combined flour, baking soda,cinnamon and salt, mix well.
  5. Stir in oats and raisins, mix well.
  6. Drop rounded tablespoonfuls onto ungreased cookie sheet.
  7. Bake 10-12 minutes or until golden brown.
  8. Cool 1 minute on cookie sheet, remove to wire tack.

 Almond Cloud Cookies
(King Arthur Recipe)

  • 10 ounces almond paste
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg whites, lightly beaten
  • 1/4 teaspoon gluten-free almond extract
  • 1/8 teaspoon extra-strong bitter almond oil
  • Confectioners' sugar or glazing sugar, for topping
  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
  2. Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
  3. Add the egg whites gradually, while mixing, to make a smooth paste.
  4. Stir in the flavorings.
  5. Scoop the dough by heaping tablespoons onto the prepared pans.
  6. Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
  7. Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.

Wednesday, July 22, 2015

Slow Cooker Beef Stew

Slow Cooker Beef Stew

  • 2 lbs beef stew meat, cut into 1 inch cubes
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 clove garlic, minced
  • 2 bay leaves
  • 1 tsp. paprika
  • 1 tsp. Worcestershire sauce
  • 1 onion, chopped
  • 2 cups beef broth
  • 3 potatoes, peeled and diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 1/2 C. frozen peas or 3/4 C. frozen green beans
  • 2 Tbls. olive oil
  • 1 packet Lipton Recipe Secret Onion & Mushroom Soup/Dip Mix
  1. Place meat in gallon sized bag with flour, salt and pepper, shake until beef is fully coated. Saute beef in pan on medium high with olive oik until browned. Add chopped onion and saute until soft.
  2. Transfer beef and onion to slow cooker. Add garlic, Lipton Recipe Secret Onion & Mushroom Soup/Dip Mix packet, bay leaves, paprika, Worcestershire sauce, beef broth, potatoes, carrots, and celery.
  3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 5 hours. Add peas or green beans the last 30 minutes.

Saturday, July 18, 2015

Crock Pot Cabbage Rolls

Crock Pot Cabbage Rolls

  • 12 leaves savoy cabbage
  • 1 egg, beaten
  • 1⁄4 C. tomato sauce
  • 1⁄4 C. finely chopped sweet onion
  • 1 tsp. salt
  • 1⁄4 tsp. pepper
  • 1 lb lean ground beef
  • 1 C. cooked rice
  • 1 (8 oz.) can tomato sauce
  • 1 Tbls. brown sugar
  • 1 Tbls. lemon juice
  • 1 tsp. Worcestershire sauce
  1. Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
  2. Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
  3. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
  4. Place in slow-cooking pot.
  5. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
  6. Pour over cabbage rolls.
  7. Cover and cook on low 7-9 hours.

Angel Food Cake

Angel Food Cake

  • 1 1/2 C. egg whites (10 to 12 large)
  • 1 1/2 C. sifted powdered sugar
  • 1 C. sifted all-purpose flour
  • 1 1/2 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1 C. granulated sugar
  1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
  2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight) .
  3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
  4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

 *From Better Homes and Gardens

Friday, July 10, 2015

Pear and Gorgonzola Pizza

After living in Wilmington, NC one of my favorite pizza places was Brixx Wood Fired Pizza. They made a pear and Gorgonzola pizza that was outstanding and I've managed to replicate it fairy well. The blend of sweet, nutty and tart is what makes this pizza so incredible. Enjoy!

Pear and Gorgonzola Pizza

  • 1 (16 ounce) package refrigerated pizza crust dough*
  • 4 slices provolone cheese, chopped
  • 2 Bosc pears, thinly sliced 
  • 1/2 large red onion, thinly sliced and sauteed
  • 1 C. Gorgonzola cheese, crumbled
  • 1 1/2 C. mozzerella 
  • 1/3-1/2 C. chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. Place pizza crust dough on a large baking sheet. Layer with Provolone cheese.
  3. Top cheese with Bosc pear slices ensuring entire pizza is covered with thin pear slices.
  4. Top with caramelized red onions and sprinkle Gorgonzola and mozzarella cheese.
  5. Top with walnuts.
  6. Bake in the preheated oven 20 to 25 minutes, or until cheese is melted and crust is lightly browned.
  7. Remove from heat and slice to serve.
 *I use Trader Joe's refrigerated pizza dough, just $1.29!

Friday, July 3, 2015

Chocolate Chip Cookie Dip

Chocolate Chip Cookie Dip

  • 1 (8 oz.) cream cheese, softened 
  • 1/2 C. butter, softened
  • 3/4 C. confectioners' sugar
  • 2 Tbls. brown sugar
  • 1 tsp. vanilla extract
  • 1 C. (6 oz) miniature semisweet chocolate chips
  • Graham cracker sticks
  1.  In a small bowl, beat cream cheese and butter until light and fluffy.
  2. Add the sugars and vanilla; beat until smooth.
  3. Stir in chocolate chips.
  4. Serve with graham cracker sticks.

Saturday, June 20, 2015

Chewy Yummy Chocolate Chip Cookies

So I usually have a go to recipe for chocolate chip cookies however I was looking for a more "chewy" version and these came out amazing. My new go to recipe for chocolate chip cookies, enjoy!!!

Chewy Yummy Chocolate Chip Cookies

  • 1/2 C. shortening
  • 1/2 C. salted butter, room temp.
  • 1/2 C. sugar
  • 1 C. packed dark brown sugar
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/2 C. all-purpose flour
  • 1-12 ounce package (2 cups) semisweet chocolate chips
  1. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. 
  2. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. 
  3. Beat in the eggs and vanilla until combined. 
  4. Beat in flour, if needed stir the last remaining amount.
  5. Stir in chocolate pieces.
  6. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
  7. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. 
  8. Transfer cookies to a wire rack and let cool. Makes about 30 two inch cookies.