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.