Chicken Croquettes

Chicken Croquettes

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

•  Thick White Sauce
• 1C. Cheddar
• 1/4 tsp. dry mustard

Directions:

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

Ingredients:

• 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

Directions:

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)

Ingredients:

•  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

Directions:

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

Ingredients:

• 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
  

Directions:

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)

Ingredients:

• 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

Directions:

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.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients:

• 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

Directions:

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.
   

Crock Pot Cabbage Rolls

Crock Pot Cabbage Rolls

Ingredients:

• 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
  

Directions:

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

Ingredients:

• 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
  

Directions:

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

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

Ingredients:

• 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 (can also substitute with goat cheese)
• 1 1/2 C. mozzerella 
• 1/3-1/2 C. chopped walnuts

Directions:

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!

Chocolate Chip Cookie Dip

Chocolate Chip Cookie Dip

Ingredients:

• 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

Directions:

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.