the desired dish

Lemon Chicken and Potatoes with Fresh Herbs

by

Many lemon chicken dishes tend to be sweet, yet this one marries the earthiness of roasted potatoes and garden herbs like thyme, rosemary and parsley alongside the brightness of fresh citrus. This simple and filling one-pot meal comes together quickly and showcases the beautiful colors of fall, with deep reds from the onion and potatoes, bright orange sweet potatoes and brilliant yellow from the lemon. It's a healthy, comforting dish that's also perfect for meal prep!

INGREDIENTS

  • 8 Boneless, Skinless Chicken Thighs
  • 2 Sweet Potatoes
  • 4 Small Red Potatoes
  • ½ Large Red Onion, Peeled
  • 2 Large Lemons
  • 2 Tbsp. Finely Minced Garlic
  • 1 Pint Chicken Stock or broth
  • Olive Oil
  • 1 Tbsp. Kosher Salt plus extra
  • 2 tsp. Fresh Ground Black Pepper plus extra
  • 2 tsp. Dried Oregano plus extra
  • Fresh Thyme, Rosemary and Parsley

INSTRUCTIONS

Step 1: Gather all of your ingredients, equipment you'll need for this recipe, and preheat your oven to 425℉.

Step 2: After scrubbing your potatoes, peel the sweet potatoes but keep the skin on the red potatoes. Cut both into bite-sized pieces. Chop the onion into similarly sized chunks.

Step 3: Zest and juice one large lemon and cutting the other lemon in half lengthwise, slice into half-wheels.

Step 4: In a mixing bowl, drizzle the chicken with olive oil, and then season with salt, pepper, minced garlic and oregano, massaging the skin well.

Step 5: Into the 13x9 baking dish, add the chicken stock (or broth), freshly squeezed lemon juice, and season with additional salt, pepper and oregano (to taste). Add a few sprigs of fresh thyme, rosemary and parsley.

Step 6: Over the braising liquid, add vegetables and stir well to coat. Season again lightly with salt and pepper.

Step 7: Lastly, nestle your chicken into the dish, along with sliced lemons and additional sprigs of fresh herbs.

Step 8: Place the baking dish into the preheated oven, uncovered, for about an hour, until chicken is golden brown, and the potatoes are fork tender. Serve chicken and potatoes with the lemony braising liquid and enjoy!

Lemon Chicken with Potatoes & Fresh Herbs

This simple, delicious and healthy chicken dish comes together quickly, savoring the beautiful colors of fall.
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Course: Dinner
Cuisine: American
Keyword: Chicken, Healthy, Lemon, Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 servings
Calories: 518kcal

Equipment

Ingredients

  • 8 pieces Boneless, Skinless Chicken Thighs
  • 2 Sweet Potatoes
  • 4 Small Red Potatoes
  • ½ Large Red Onion, Peeled
  • 2 Large Lemons
  • 2 Tbsp. Finely Minced Garlic
  • 1 Pint Chicken Stock or broth
  • Olive Oil
  • 1 Tbsp. Kosher Salt plus extra
  • 2 tsp. Fresh Ground Black Pepper plus extra
  • 2 tsp. Dried Oregano plus extra
  • Fresh Thyme, Rosemary and Parsley

Instructions

  • Gather all of your ingredients, equipment you'll need for this recipe, and preheat your oven to 425℉.
  • After scrubbing your potatoes, peel the sweet potatoes but keep the skin on the red potatoes. Cut both into bite-sized pieces. Chop the onion into similarly-sized chunks.
  • Zest and juice one large lemon and cutting the other lemon in half lengthwise, slice into half-wheels.
  • In a mixing bowl, drizzle the chicken with olive oil, and then season with salt, pepper, minced garlic and oregano, massaging the skin well.
  • Into the 13x9 baking dish, add the chicken stock (or broth), freshly squeezed lemon juice, and season with additional salt, pepper and oregano (to taste). Add a few sprigs of fresh thyme, rosemary and parsley.
  • Over the braising liquid, add vegetables and stir well to coat. Season again lightly with salt and pepper.
  • Lastly, nestle your chicken into the dish, along with sliced lemons and additional sprigs of fresh herbs.
  • Place the baking dish into the preheated oven, uncovered, for about an hour, until chicken is golden brown, and the potatoes are fork tender. Serve chicken and potatoes with the lemony braising liquid and enjoy!

Nutrition

Serving: 625g | Calories: 518kcal | Carbohydrates: 53g | Protein: 40g | Fat: 18g | Saturated Fat: 5.4g | Cholesterol: 157mg | Sodium: 219mg | Potassium: 1273mg | Fiber: 5.6g | Sugar: 7.6g | Calcium: 42mg | Iron: 2.5mg

Orange Glazed Sweet Rolls

by

Popping open a can of ready-to-bake dough is a quick and easy choice for busy mornings, but when I have the time, I always prefer baking from scratch. These orange glazed sweet rolls are bursting with bright flavor, thanks to using orange zest in both the filling and the glaze. Another of Jim's favorite treats, these are perfect for lazy weekend brunches or a delicious evening treat with a cup of hot tea. If stored well in an airtight container, they'll last several days (if they last that long!) and make a great, grab-and-go breakfast on the way to work. Give yourself a few hours to make these, since they'll require two separate rises, or make them the night before, store in the fridge overnight, and bake in the morning.

INGREDIENTS

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour, sifted
  • 1-½ Tbsp. Cinnamon
  • 1 Pinch Kosher Salt
  • 1 Orange, Zest and Juice

Icing Glaze

  • 4 Tbsp. Butter Divided (2 Tbsp. and 2 Tbsp.)
  • 4 oz. Cream Cheese, Softened
  • 3 Cups Powdered Sugar, sifted
  • Orange, Zest and Juice
  • ½ tsp. Vanilla Extract

Other

Cooking Spray, such as Pam

INSTRUCTIONS

Make sure to read through instructions fully before beginning the recipe so you don't miss any steps, and you measure out all of your ingredients correctly!

Step 1: Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.

In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.

Step 2: Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself.

Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.

Note: If you don't have a scale, portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.

Step 3: To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.

Step 4: In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a thick paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.

Step 5: Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through.

You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.

Step 6: Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.

Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.

Step 7: In the meantime, begin preparing the filling. Melt 1 tablespoon of butter and add ¾ cup of tightly packed light brown sugar, ¼ cup of bread flour, a pinch of salt, a teaspoon of vanilla extract, and 1-½ tablespoons of cinnamon. Add the zest of an entire orange, slice in half, and then add in the juice of just one half, either by hand or using a citrus reamer. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.

Step 8: After the dough has proofed, doubling in size, spray a clean work surface lightly with cooking spray. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.

Use a rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.

Step 9: Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside. To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.

Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.

Step 10: Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions. Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.

Step 11: Spray a parchment lined baking sheet with cooking spray, then place rolls onto the pan, leaving about an inch of space in between each (approximately the width of two fingers).

Cover the pan with plastic wrap and allow an additional hour for the final proofing. After 45 minutes, set the oven to 325℉ so that it will be hot about the same time that your rolls are ready for baking.

Note: If you are making these ahead and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight, and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.

Step 12: After the second proof, your rolls should have puffed up and will be soft to the touch. Bake for 15-20 minutes, depending on your oven. When fully baked, rolls will be pale in color, not golden brown, to keep them light and fluffy.

Step 13: While your rolls are baking, place 2 tablespoons of butter into a small, microwave safe bowl and set aside. This will be used to brush onto the hot rolls as soon as they come out of the oven.

Step 14: Gather all of the ingredients to prepare the glaze.

In a stand mixer fitted with the paddle attachment, blend together the cream cheese and remaining 2 Tbsp. of butter, and a pinch of salt. Once smooth, add in the powdered sugar. Once the mixture comes together, mix in the orange juice and zest, and vanilla extract. Blend everything together until you have a silky, ribbon-like glaze.

Step 15: Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven. Allow to cool slightly.

Step 16: Use a spoon to drizzle warm rolls with the prepared glaze and allow a few minutes to set before serving.

Orange Glazed Sweet Rolls

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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Cinnamon Rolls, Pastry
Prep Time: 40 minutes
Cook Time: 15 minutes
Proofing Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 355kcal

Equipment

Ingredients

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Orange Cinnamon Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour
  • 1-½ Tbsp. Cinnamon
  • 1 Pinch Kosher Salt
  • 1 Orange Zest and Juice

Icing Glaze

  • 4 Tbsp. Butter Divided (2 Tbsp. and 2 Tbsp.)
  • 4 oz. Cream Cheese, Softened
  • 3 Cups Powdered Sugar
  • Orange Zest and Juice from Half
  • ½ tsp. Vanilla Extract

Other

  • Cooking Spray

Instructions

  • Make sure to read through instructions fully before beginning the recipe so you don't miss any steps, and you measure out all of your ingredients correctly!
  • Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.
  • In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.
    Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself. Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.
    Note: If you don't have a scale, portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.
  • To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.
  • In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.
  • Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through. You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.
    Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.
    Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.
  • In the meantime, begin preparing the filling. Melt 1 tablespoon of butter and add ¾ cup of tightly packed light brown sugar, ¼ cup of bread flour, a pinch of salt, a teaspoon of vanilla extract, and 1-½ tablespoons of cinnamon. Add the zest of an entire orange, slice in half, and then add in the juice of just one half, either by hand or using a citrus reamer. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.
  • After the dough has proofed, spray a clean work surface lightly with cooking spray. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.
  • Use a rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.
    Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside.
  • To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.
  • Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.
    Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions.
    Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.
  • Spray a parchment lined baking sheet with cooking spray, then place rolls onto the pan, leaving about an inch of space in between each (approximately the width of two fingers). Cover the pan with plastic wrap and allow an additional hour for the final proofing.
    After 45 minutes, set the oven to 325℉ so that it will be hot about the same time that your rolls are ready for baking.
    Note: If you are making these ahead, and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight, and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.
  • After the second proof, your rolls should have puffed up and will be soft to the touch.
    Bake for 15-20 minutes, depending on your oven. When fully baked, rolls will be pale in color, not golden brown, to keep them light and fluffy.
  • While your rolls are baking, place 2 tablespoons of butter into a small, microwave safe bowl and set aside. This will be used to brush onto the hot rolls as soon as they come out of the oven.
    Gather all of the ingredients to prepare the glaze. In a stand mixer fitted with the paddle attachment, blend together the cream cheese and remaining 2 Tbsp. of butter, and a pinch of salt. Once smooth, add in the powdered sugar. Once the mixture comes together, mix in the orange juice and zest, and vanilla extract. Blend everything together until you have a silky, ribbon-like glaze.
  • Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven. Allow to cool slightly.
  • Use a spoon to drizzle warm rolls with the prepared glaze and allow a few minutes to set before serving.

Notes

These orange cinnamon rolls will keep a few days if stored at room temperature in an air-tight container. If freezing, wrap each individual roll after they have cooled completely, and then store in an airtight container or Ziploc Freezer bag.

Nutrition

Serving: 1Roll | Calories: 355kcal | Carbohydrates: 51g | Protein: 6.7g | Fat: 12.9g | Saturated Fat: 8.3g | Cholesterol: 37.5mg | Sodium: 257mg | Potassium: 10.8mg | Fiber: 1.4g | Sugar: 20g | Vitamin C: 2.6mg | Calcium: 28.6mg | Iron: 2mg

Glazed Apple Fritters

by

It's finally starting to feel like fall around here in Southern Maryland! Despite temperatures still being in the 70's during the day, nights are getting cooler, leaves have been changing, and all of this means that apple (dessert) season is upon us! With Jim's favorite being apple fritters, I spent a bit of time recipe testing to create this delicious treat. If you've ever attempted to make them that fry up like softballs or have weird, alien-like tentacles, the ratio of ingredients in this recipe along with a little trick using parchment paper will ensure a perfect apple fritter.

INGREDIENTS

Apple Fritter Batter

  • 1-½ Cups AP Flour, sifted
  • ¼ Cup Granulated White Sugar
  • 1-½ tsp. Baking Powder
  • ¼ tsp. Kosher Salt
  • 2 tsp. Cinnamon
  • ½ Cup Milk, Whole
  • ½ Cup Apple Cider
  • 2 tsp. Vanilla Extract
  • 1 Honeycrisp Apple
  • 1 Granny Smith Apple
  • Vegetable or Canola Oil, for frying
  • Cooking Spray, for parchment paper

Glaze

  • 1-½ Cups Powdered Sugar
  • 2 Tbsp. Milk, Whole
  • 1 Tbsp. Apple Cider
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • Pinch Kosher Salt

INSTRUCTIONS

Step 1: Gather all of your ingredients. Line a sheet pan with parchment paper, and top with a metal rack.

Step 2: In a large mixing bowl, whisk together the dry ingredients. In a measuring cup (or medium bowl), stir together the milk, apple cider and vanilla. Set aside.

Step 3: Peel and chop apples into a small dice. With the apple upright, cut the apple into 4 sections, leaving the core. Cut each section into slices, each slice in half, and dice.

Step 4: Combine wet and dry ingredients, mix well, and then stir in the apples. Rest the batter in the fridge while you prepare the cooking oil.

Step 5: In a deep cast iron skillet (or fryer), heat the oil to 350℉. Make sure to set up your prepared sheet pan nearby. While the oil is heating, cut a large square of parchment paper and spray lightly with cooking spray. Use an instant-read or candy thermometer to ensure you've reached the correct temperature.

Note: If you don't have a thermometer, you'll be able to estimate the temperature by sticking the end of a wooden spoon directly into the oil. Small bubbles will form as the temperature rises and will increase to a full boil around the spoon as it reaches 350℉.

Step 6: When the oil has reached the proper temperature, remove the batter from the refrigerator. Using a ¼ C. measuring cup, portion a scoop of batter directly onto the center of the parchment square.

Step 7: CAREFULLY submerge the parchment square with the batter directly into the hot oil and flip, so that the batter is in the oil and the parchment is laying on top. Wait about 15-30 seconds, and then, use a pair of stainless steel tongs to lift the parchment away.

Fry each fritter for 2-3 minutes on each side, and then flip to the reverse side. The color should be a dark golden brown to ensure that the batter inside is fully cooked through.

Using the tongs, remove the fritter from the hot oil and place onto the rack. Repeat.

Note: Every so often, re-check your temperature. If the oil has gotten too hot, you may opt to add a little more oil to cool it down, or just move it from the burner for a few minutes.

Step 8: While your fritters are cooling, gather the ingredients to make the glaze. In a small mixing bowl, whisk powdered sugar with milk and cider, vanilla, cinnamon and a pinch of salt.

With a spoon, drizzle the glaze directly onto each apple fritter. When ready to serve, move to a serving platter.

Notes

Apple Fritters are best served the day they are made, but if you are making ahead or have leftovers, store them in an airtight container at room temperature.

Glazed Apple Fritters

Apple Fritters are the perfect treat to celebrate the Fall season!
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Apples, Brunch, Doughnuts, Fritters
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 226kcal

Equipment

Ingredients

Fritters

  • 1-½ Cups AP Flour, sifted
  • ¼ Cup Granulated White Sugar
  • 1-½ tsp. Baking Powder
  • ¼ tsp. Kosher Salt
  • 2 tsp. Cinnamon
  • ½ Cup Milk, Whole
  • ½ Cup Apple Cider
  • 2 tsp. Vanilla Extract
  • 1 Honeycrisp Apple
  • 1 Granny Smith Apple
  • Vegetable or Canola Oil, for Frying
  • Cooking Spray

Glaze

  • 1-½ Cups Powdered Sugar
  • 2 Tbsp. Milk, Whole
  • 1 Tbsp. Apple Cider
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • Pinch Kosher Salt

Instructions

  • Gather all of your ingredients. Line a sheet pan with parchment paper, and top with a metal rack.
  • In a large mixing bowl, whisk together the dry ingredients. In a measuring cup (or medium bowl), stir together the milk, apple cider and vanilla. Set aside.
  • Peel and chop apples into a small dice. With the apple upright, cut the apple into 4 sections, leaving the core. Slice each section into slices, each slice in half, and dice.
  • Add liquid ingredients into dry, mix well, and then stir in the apples. Rest the batter in the fridge while you prepare the cooking oil.
  • In a deep cast iron skillet (or fryer), heat the oil to 350℉. Make sure to set up your prepared sheet pan nearby. While the oil is heating, cut a large square of parchment paper and spray lightly with cooking spray. Use an instant-read or candy thermometer to ensure you've reached the correct temperature.
    Note: If you don't have a thermometer, you'll be able to estimate the temperature by sticking the end of a wooden spoon directly into the oil. Small bubbles will form as the temperature rises and will increase to a full boil around the spoon as it reaches 350℉.
  • When the oil has reached the proper temperature, remove the batter from the refrigerator. Using a ¼ C. measuring cup, portion a scoop of batter directly onto the center of the parchment square.
    CAREFULLY, submerge the parchment square with the batter directly into the hot oil and flip, so that the batter is in the oil and the parchment is laying on top. Wait about 15-30 seconds, and then, use a pair of stainless-steel tongs to lift the parchment away.
  • Fry each fritter for 2-3 minutes on each side, and then flip to the reverse side. The color should be a dark golden brown to ensure that the batter inside is fully cooked through. Using the tongs, remove the fritter from the hot oil and place onto the rack.
    Repeat until all of the fritters have been made.
    Note: Every so often, re-check your temperature. If the oil has gotten too hot, you may opt to add a little more oil to cool it down, or just move it from the burner.
  • While your fritters are cooling, gather the ingredients to make the glaze. In a small mixing bowl, whisk powdered sugar with milk and cider, vanilla, cinnamon and a pinch of salt.
  • With a spoon, drizzle the glaze directly onto each apple fritter.

Notes

Apple Fritters are best served the day they are made, but if you are making ahead or have leftovers, store them in an airtight container at room temperature.

Nutrition

Serving: 1Fritter | Calories: 226kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 1.2g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 123mg | Fiber: 1.3g | Sugar: 12.4g | Calcium: 47mg | Iron: 0.3mg

Authentic Philly Cheesesteaks 'Wit or Witout'

by

Sundays at our house are for relaxing and watching football. While we're always happy to cheer for each other's respective team, this goes out the window when the Eagles are playing the Browns. Jim's from Ohio, and I grew up in the suburbs outside of Philadelphia, so we both love our home state's teams. Football Sundays also mean gameday food, and it's near impossible to find an authentic cheesesteak outside of the Philly area, although many have tried (here's looking at you, beef and cheese or steak and cheese), most end up tasting like roast beef sandwiches or an actual steak with a slice of cheese on top, shoved into a roll.

While many Philadelphians have pretty strong opinions as to who makes the best cheesesteak in the city, and there are many options, the iconic feud between the famous Pat's and Geno's in South Philly set the tone with their ordering style. It's like a rite of passage going up to the window to say, "Wiz Wit" and know you'll be getting a hot off the grill cheesesteak loaded with fresh, sauteed peppers and onions, slathered in Cheez whiz on a toasted Amoroso roll. Not a fan of peppers and onions? No problem- just order yours "Wiz Witout". Prefer provolone instead? Ask for "Provolone wit" or Provolone without"... you get the idea.

This recipe brings the authentic and classic Philly cheesesteak to you, starting "wit or witout" fresh sauteed veggies, sliced ribeye beef (no steak-umms here) and your choice of cheese. Make yours next game day, or anytime!

INGREDIENTS

  • 24 oz Shaved Ribeye Steak
  • 1 Medium Green Bell Pepper sliced into thin strips
  • 1 Medium Yellow Onion sliced into thin strips
  • Olive Oil
  • Kosher Salt
  • Cheez Whiz
  • Provolone Cheese
  • Crusty Italian "Hoagie" Rolls Amoroso rolls are the authentic choice!

INSTRUCTIONS

Step 1: With ingredients gathered, heat a cast iron skillet over medium high heat.

Step 2: When the pan is hot, add a tablespoon of olive oil, and reduce heat to medium. Sauté peppers and onions, seasoned with a generous pinch of kosher salt, until cooked down. Set aside.

Step 3: In the same skillet, drizzle in additional olive oil and add the shaved ribeye. Season with kosher salt. Cook until all of the meat has been cooked through and there is no pink. Turn off the heat and move the pan from the hot burner.

Step 4: Turn on your oven's broiler setting to high. Lay the sliced rolls onto a sheet pan, add desired cheese, then top with meat, sauteed peppers and onions ("Wit") or just meat ("Witout"). Top with additional cheese.

Note: If using Cheez-Whiz, you'll want to portion out a few tablespoons into a microwave-safe dish and warm up to make the cheese smearable/drizzleable (this should definitely be a real word).

Step 5: Move the sheet pan into the preheated oven and broil just until the cheese has melted and the rolls have toasted slightly, not more than a few minutes.

Step 6: Press to fold your cheesesteak to lock in all that deliciousness and serve immediately!

Cheesesteaks 'Wit or Witout'

If you've never been to Philly and experienced a true, classic cheesesteak, this recipe brings the iconic sandwich to you.
5 from 1 vote
Print Pin
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Beef, Cheesesteak, Sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Calories: 864kcal

Equipment

  • Cast Iron Skillet
  • Chef's Knife
  • Cutting Board
  • Rubber Tongs
  • Metal Spatula
  • Sheet Pan
  • Small, microwave-safe bowl

Ingredients

  • 24 oz Shaved Ribeye Steak
  • 1 medium Green Bell Pepper sliced into thin strips
  • 1 medium Yellow Onion sliced into thin strips
  • Olive Oil
  • Kosher Salt
  • Cheez Whiz
  • Provolone Cheese
  • Crusty Italian "Hoagie" Rolls Amoroso rolls are the authentic choice!

Instructions

  • With ingredients gathered, heat a cast iron skillet over medium high heat.
  • When the pan is hot, add a tablespoon of olive oil, and reduce heat to medium. Sauté peppers and onions, seasoned with a generous pinch of kosher salt, until cooked down. Set aside.
  • In the same skillet, drizzle in additional olive oil and add the shaved ribeye. Season with kosher salt. Cook until all of the meat has been cooked through and there is no pink. Turn off the heat and move the pan from the hot burner.
  • Turn on your oven's broiler setting to high.
  • Lay the sliced rolls onto a sheet pan, add desired cheese, then top with meat, sauteed peppers and onions ("Wit") or just meat ("Witout"). Top with additional cheese.
    If using Cheez-Whiz, you'll want to portion out a few tablespoons into a microwave-safe dish and warm up to make the cheese smearable/drizzleable.
  • Move the sheet pan into the preheated oven and broil just until the cheese has melted and the rolls have toasted slightly, not more than a few minutes.
    Press to fold your cheesesteak and serve immediately!

Nutrition

Serving: 1Sandwich | Calories: 864kcal | Carbohydrates: 47g | Protein: 49g | Fat: 56g | Saturated Fat: 23g | Cholesterol: 140mg | Sodium: 1263mg | Potassium: 92mg | Fiber: 4g | Sugar: 3.6g | Calcium: 499mg | Iron: 7.7mg

Tomato Toast with Arugula and Bacon

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The classic BLT (bacon, lettuce and tomato sandwich) gets an upgrade in this elegant, deconstructed appetizer. At one of our favorite cocktail spots in Alexandria, The King & Rye, we love ordering the “Tomato Toast”: toasted bread topped with a thin layer of Mayo, fresh heirloom tomatoes, pickled shallots, a sprinkle of sea salt and a drizzle of olive oil. Recreating this dish at home, we’re making it our own by using thinly sliced, grilled Italian bread as our base, adding arugula, a peppery green, and of course, crispy bacon. It’s a delicious dish! 

INGREDIENTS

  • Italian Loaf
  • 2 Small Tomatoes (I used Campari)
  • Handful of Arugula stems removed
  • 3 Strips Bacon
  • 1-½ Tbsp. Mayonnaise
  • Salt and Pepper to Taste
  • Olive Oil

Quick Pickled Shallots

  • 2 Shallots
  • 4 Tbsp. White Vinegar
  • 4 Tbsp. Water
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Granulated White Sugar

INSTRUCTIONS

You'll need to make your pickled shallots about an hour ahead of time, so plan accordingly.

Step 1: In a small pot, add water and vinegar, salt and sugar. Bring to a simmer, just until the salt and vinegar have fully dissolved. In the meantime, thinly slice 2 medium-sized, peeled shallots, and place in a glass bowl (I used a liquid measuring cup). Pour the hot pickling liquid over and give it a good stir. Cool slightly, then cover and refrigerate for one hour.

After an hour, drain liquid and store pickled shallots in the fridge, covered, until ready to prepare the recipe.

Step 2: When ready to begin the recipe, gather all of your ingredients.

Step 3: In a skillet over medium-high heat, cook the bacon until crispy. Set bacon aside on a paper-towel lined plate and leave the bacon grease in your pan. Begin heating your cast iron grill pan over high heat (or preheat your toaster oven).

Step 4: Thinly slice tomatoes and set aside. Using a bread knife, thinly slice the Italian loaf on a bias, approximately ½" thick.

Step 5: Using a silicone pastry brush, generously brush the warm bacon grease over one side of each slice of the bread. Once the grill pan is hot, add the bread slices, greased side down, until well toasted. Flip over to the dry side, and toast lightly. Set aside.

Step 6: Chop the bacon into narrow strips.

Step 7: With all prepared components gathered, begin assembling the toasts.

Smear a layer of mayonnaise on each slice of bread, top with tomato slices, season with salt and pepper, then add arugula and pickled shallots. Drizzle with olive oil just before serving and move to a serving platter.

Tomato Toast with Bacon & Arugula

The classic 'BLT' gets a makeover in this elevated appetizer
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Course: Appetizer, Brunch
Cuisine: American
Keyword: Appetizer, Bacon, Tomatoes
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
Servings: 4 servings
Calories: 127kcal

Equipment

  • Small Pot
  • Chef's Knife
  • Cutting Board
  • Bread Knife
  • Tongs
  • Large Skillet
  • Cast Iron Grill Pan or a toaster oven
  • Silicone Brush
  • Small Bowl
  • Plastic Wrap or small bowl with lid
  • Paper Towels
  • Small Rubber Spatula or table knife

Ingredients

  • Italian Loaf
  • 2 Small Tomatoes I used Campari
  • Small Handful Arugula stems removed
  • 3 Strips Bacon
  • 1-½ Tbsp. Mayonnaise
  • Salt and Pepper to Taste
  • Olive Oil

Quick Pickled Shallots

  • 2 Shallots
  • 4 tablespoon White Vinegar
  • 4 Tbsp. Water
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Granulated White Sugar

Instructions

  • You'll need to make your pickled shallots about an hour ahead of time, so plan accordingly.
    In a small pot, add water and vinegar, salt and sugar. Bring to a simmer, just until the salt and vinegar have fully dissolved. In the meantime, thinly slice 2 medium-sized, peeled shallots, and place in a glass bowl (I used a liquid measuring cup). Pour the hot pickling liquid over and give it a good stir. Cool slightly, then cover and refrigerate for one hour.
    After an hour, drain liquid and store pickled shallots in the fridge, covered, until ready to prepare the recipe.
  • When ready to begin, gather all of your ingredients.
  • In a skillet over medium-high heat, cook the bacon until crispy. Set bacon aside on a paper-towel lined plate and leave the bacon grease in your pan. Begin heating your cast iron grill pan over high heat (or preheat your toaster oven).
  • Thinly slice tomatoes and set aside. Using a bread knife, thinly slice the Italian loaf on a bias, approximately ½" thick.
  • Using a silicone pastry brush, generously brush the warm bacon grease over one side of each slice of the bread.
    Once the grill pan is hot, add the bread slices, greased side down, until well toasted. Flip over to the dry side, and toast lightly. Set aside.
  • Chop the bacon into narrow strips.
  • With all prepared components gathered, begin assembling the toasts.
    Smear a layer of mayonnaise on each slice of bread, top with tomato slices, season with salt and pepper, then add arugula and pickled shallots. Drizzle with olive oil just before serving and move to a serving platter.

Nutrition

Serving: 1Each | Calories: 127kcal | Carbohydrates: 8.3g | Protein: 4g | Fat: 8.7g | Saturated Fat: 1.08g | Cholesterol: 8.7mg | Sodium: 297mg | Potassium: 93mg | Fiber: 0.7g | Sugar: 1.4g | Calcium: 34mg | Iron: 0.8mg

Soupe à l’Oignon Gratinée

by

French Onion Soup was the very first recipe we learned in culinary school. The "recipe" was simple and consisted of just 2 ingredients: onions and liquid. The lesson was not just in learning how to thinly slice onions, but in understanding the basic fundamentals of cooking and building flavors. While the most basic recipe could consist of simply cooking onions and water together, a savory beef stock adds richness, red wine adds depth and complexity, fresh herbs add earthiness. The slow process of caramelizing the onions and bringing out their natural sweetness, then simmering the broth to meld all of those delicious flavors yields a truly delicious dish. Topping it off with a toasted baguette and melty, nutty, gruyere cheese is a match made in French culinary heaven. This soup is one of Jim and my favorites (my Dad's, too). You'll be surprised to see how easy this restaurant-quality soup is to make right at home!

INGREDIENTS

  • 2 Large Yellow Onions
  • 3 Tbsp. Salted Butter
  • ½ Tbsp. Kosher Salt plus additional, to taste
  • 1 tsp. Granulated Sugar
  • 6 Cups Beef Stock (or Broth)
  • 2 Cups Dry Red Wine
  • 2 Bay Leaves
  • Fresh Thyme Leaves
  • Half Loaf French Baguette (or Italian Bread)
  • 4 oz Gruyere
  • Olive Oil

INSTRUCTIONS

Step 1. Gather all of your ingredients.

Step 2: After peeling your onions, cut in half, and slice into thin strips.

Step 3: In a large pot, melt butter over medium high heat, add onions, and then reduce heat to medium. Add 1 tablespoon of kosher salt and 1 teaspoon of granulated sugar. Stir thoroughly to coat.

Step 4: Allow the onions to cook down, about an hour. The natural sugars, along with the added teaspoon of sugar will help the onions to caramelize, turning from white to yellow and then translucent. This process is known as "sweating", releasing the natural moisture in the onions to evaporate slowly as the sugars caramelize. You'll see plenty of liquid in the bottom of the pan. Stir every so often to ensure the onions are cooking down evenly.

Don't try and rush this process by increasing the heat, low and slow is key to building those flavors!

Step 5: After about an hour, you should begin to see that there is no liquid in the bottom of the pot as you stir, and the onions are a pale, translucent color.

Add the stock and wine, bay leaves and thyme. Increase the heat to medium-high and bring to a full simmer.

Taste the broth, add additional salt only as needed, and don't be heavy-handed; the seasonings will intensify as the broth continues to reduce.

After the soup has been simmering for about an hour, heat the oven to 300℉.

Step 6: Slice 4 rounds of bread, drizzle lightly with olive oil and toast in the oven about 12 minutes, then flip to toast the other side for a few additional minutes. When done, the bread should be firm to the touch, like a crouton.

Once the bread is out, turn on the oven's high broiler setting. In the meantime, grate the gruyere cheese and set aside.

Step 7: Portion the soup into individual sized, oven-safe bowls, and place on a sheet pan. Place one piece of bread on top of the soup, then add the grated cheese.

Step 8: Place the sheet pan into the oven and broil until the cheese has melted and the top, a light golden brown, about five minutes.

The soup bowls will be incredibly hot straight from the oven, so handle carefully. Sprinkle with additional fresh thyme leaves before serving.

Soupe à l’Oignon Gratinée

Slowly caramelized onions in a rich, savory broth topped with a toasted baguette and melted gruyere is a simple, classic French staple that never goes out of style. You'll be surprised to see how easy this restaurant-quality soup is to make right at home!
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Course: Appetizer
Cuisine: French
Keyword: Appetizers, Onions, Soup
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Servings: 4 servings
Calories: 258kcal

Equipment

  • Cutting Board
  • Chef's Knife
  • Bread Knife
  • Wooden Spoon
  • Large Pot
  • Liquid Measuring Cup
  • Box Grater
  • Sheet Pan
  • Individual Oven-Safe Bowls
  • Oven with Broiler Setting

Ingredients

  • 2 Large Yellow Onions
  • 3 Tbsp. Salted Butter
  • ½ Tbsp. Kosher Salt plus additional, to taste
  • 1 tsp. Granulated Sugar
  • 6 Cups Beef Stock (or Broth)
  • 2 Cups Dry Red Wine
  • 2 Bay Leaves
  • Fresh Thyme Leaves
  • Half Loaf French Baguette (or Italian Bread)
  • 4 oz Gruyere
  • Olive Oil

Instructions

  • Gather all of your ingredients.
  • After peeling your onions, cut in half, and slice into thin strips.
  • In a large pot, melt butter over medium high heat, add onions, and then reduce heat to medium. Add 1 tablespoon of kosher salt and 1 teaspoon of granulated sugar. Stir thoroughly to coat.
    Allow the onions to cook down, about an hour. The natural sugars, along with the added teaspoon of sugar will help the onions to caramelize, turning from white to yellow and then translucent. This process is known as "sweating", allowing the natural moisture in the onions to evaporate slowly as the sugars caramelize. Stir every so often.
    Don't try and rush this process by increasing the heat- we want low and slow!
  • After about an hour, you should begin to see that there is no liquid in the bottom of the pot as you stir, and the onions are a pale, translucent color.
    Add the stock and wine, bay leaves and thyme. Increase the heat to medium-high and bring to a full simmer. Taste the broth, add additional salt as needed, but don't be heavy-handed; the seasonings will intensify as the broth continues to reduce.
  • After the soup has been simmering for about an hour, heat the oven to 300℉.
    Slice 4 rounds of bread, drizzle lightly with olive oil and toast in the oven about 12 minutes, then flip to toast the other side for a few additional minutes. The bread should be firm to the touch, like a crouton.
    Turn on the oven's high broiler setting, and in the meantime, grate the gruyere cheese and set aside.
  • Portion the soup into individual sized, oven-safe bowls, and place on a sheet pan. Place one piece of bread on top of the soup, then add the grated cheese.
  • Place the sheet pan into the oven and broil until the cheese has melted and the top, a light golden brown.
    Soup will be very hot, so serve carefully!

Nutrition

Serving: 1Cups | Calories: 258kcal | Carbohydrates: 28g | Protein: 8.9g | Fat: 2.5g | Saturated Fat: 1.3g | Cholesterol: 7.8mg | Sodium: 839mg | Potassium: 419mg | Fiber: 4.4g | Sugar: 1.5g | Calcium: 106mg | Iron: 0.9mg

Sweet & Savory Mixed Nuts

by

Mixed nuts are always popular with the drinking crowd, the saltiness a complimentary balance to the complexity of flavors and/or sweetness of beer and cocktails. Toasting the nuts with a sweet glaze and a variety of savory spices elevates these delicious snacks to stand out on their own, making them an excellent choice to serve at any party. They were a huge hit at our neighborhood Christmas get together last year, which we threw together somewhat last minute, so being able to make these ahead, allowing me to prioritize cooking and other tasks the day of was a huge bonus. Once you gather all of your ingredients and mix up your spice blend, these mixed nuts come together quickly with minimal prep time and the oven does the majority of the work. They also make great gifts!

INGREDIENTS

  • 1 Cup Toasted Almonds see notes below
  • 2 Cups Pecan Halves
  • 1 Cup Brazil Nuts
  • 1- ½ Cups Cashews
  • 2 oz. Simple Syrup
  • 1 Tbsp. Corn Syrup
  • 1 Tbsp. Avocado Oil
  • Avocado Spray or other neutral oil

Spice Blend

  • 4 Tbsp. Turbinado Sugar
  • 2 Tbsp. Light Brown Sugar
  • 1 Tbsp. Kosher Salt
  • 1 tsp. Table Salt
  • 1-½ tsp. Cumin
  • 1-½ tsp. Cinnamon
  • 1 tsp Cayenne
  • 1 tsp. Ground Ginger
  • ½ tsp. Ground Black Pepper
  • ¼ tsp. Ground Nutmeg

INSTRUCTIONS

Step 1: Preheat your oven to 300℉. Gather your ingredients, along with mixing bowls and sheet pans. In a small mixing bowl, combine the spice mix ingredients and set aside.

Step 2: Toast the almonds on a sheet pan for ten minutes. After the almonds come out of the oven, reduce the heat to 275℉.

Step 3: Combine all of the nuts in a large bowl, adding in the simple syrup, corn syrup and avocado oil, then tossing altogether with the spice blend to fully coat.

Step 4: Spread the seasoned mixture into an even layer using parchment-lined sheet pans sprayed lightly with neutral cooking spray. Bake in the preheated oven, starting at twenty minutes, rotating mid-way through baking.

After twenty minutes, check to see if the nuts have fully caramelized and are dry to the touch, or if they need additional time, up to a maximum of about 30 minutes (be mindful to check often so the nuts do not get too dark, or they'll turn bitter).

You may need to take a few out and allow them to cool before knowing if they are done.

Note: If the mixture still appears syrupy, even after cooling, pop the pans into refrigerator for about twenty minutes. Allow to cool completely at room temperature before storing.

Nuts will stay fresh, stored tightly, for up to one week- so they're great for making ahead!

Sweet & Savory Mixed Nuts

These sweet and savory mixed nuts are a must for your next cocktail party or gathering and also make a really nice holiday gift!
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Course: Snack
Cuisine: American
Keyword: Game Day Snacks, Mixed Nuts, Nuts
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 430kcal

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • 2 Large Sheet Pans
  • Whisk
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Parchment Paper

Ingredients

  • 1 Cup Toasted Almonds see notes below
  • 2 Cups Pecan Halves
  • 1 Cup Brazil Nuts
  • 1- ½ Cups Cashews
  • 2 oz. Simple Syrup
  • 1 Tbsp. Corn Syrup
  • 1 Tbsp. Avocado Oil
  • Avocado Spray or other neutral oil

Spice Blend

  • 4 Tbsp. Turbinado Sugar
  • 2 Tbsp. Light Brown Sugar
  • 1 Tbsp. Kosher Salt
  • 1 tsp. Table Salt
  • 1-½ tsp. Cumin
  • 1-½ tsp. Cinnamon
  • 1 teaspoon Cayenne
  • 1 tsp. Ground Ginger
  • ½ tsp. Ground Black Pepper
  • ¼ tsp. Ground Nutmeg

Instructions

  • Preheat your oven to 300℉.
    Gather your ingredients, along with mixing bowls and sheet pans.
    In a small mixing bowl, combine the spice mix ingredients and set aside.
  • Toast the almonds on a sheet pan for ten minutes. After the almonds come out of the oven, reduce the heat to 275℉.
  • Combine all of the nuts in a large bowl, adding in the simple syrup, corn syrup and avocado oil, then tossing altogether with the spice blend to fully coat.
  • Spread the seasoned mixture into an even layer using parchment-lined sheet pans sprayed lightly with neutral cooking spray. Bake in the preheated oven, starting at twenty minutes, rotating mid-way through baking. After twenty minutes, check to see if the nuts have fully caramelized and are dry to the touch, or if they need additional time, up to a maximum of about 30 minutes (be mindful to check often so the nuts do not get too dark, or they'll turn bitter).
    You may need to take a few out and allow them to cool before knowing if they are done.
    Note: If the mixture still appears syrupy, even after cooling, pop the pans into refrigerator for about twenty minutes.
    Allow to cool completely at room temperature before storing.
    Nuts will stay fresh, stored tightly, for up to one week- so they're great for making ahead!

Nutrition

Serving: 2oz | Calories: 430kcal | Carbohydrates: 22g | Protein: 10g | Fat: 37g | Saturated Fat: 4.9g | Sodium: 837mg | Potassium: 267mg | Fiber: 5.5g | Sugar: 11g | Calcium: 80mg | Iron: 2.7mg

Coconut Almond Chocolate Bites

by

Energy bites have become a popular treat option over the past few years, especially those loaded with healthy ingredients. Instead of just mixing the ingredients together, a food processor blends them together, yielding a softer, creamier texture. Nutrient-dense and packed with flavor, these bites are a perfect grab-and-go treat.

INGREDIENTS

  • 10 Pitted Dates
  • 1-½ Cups Quick Oats
  • ¼ tsp. Ground Cinnamon
  • 1 Cup Sweetened Coconut
  • ⅓ Cup Almond (or Peanut) Butter
  • ½ Cup Dark (or Semi-Sweet) Chocolate, Chopped
  • 1 tsp. Vanilla Extract
  • 2 Scoops Vanilla Protein Powder Optional
  • 1 pinch Kosher Salt
  • A few drops of water, only if needed

INSTRUCTIONS

Step 1: Gather all of your ingredients.

Step 2: In a food processor, grind the oats and the cinnamon until pulverized into a fine flour.

Step 3: To the oat flour, add the shredded coconut, protein powder, and dates; blend until combined. The mixture will be dry and crumbly.

Next, process in the almond butter, vanilla extract and chocolate. If the mixture easily holds it shape, it's ready to be scooped into bites. If not, add in a few drops of water and pulse a few times until absorbed.

Step 4: Using a small cookie scoop, portion and roll into individual balls. Each batch yields about 22, one-ounce bites. Let the bites rest in the fridge for a few hours, allowing the flavors to meld. Keep refrigerated and enjoy cold.

Coconut Almond Chocolate Bites

These delicious bites are packed with healthy ingredients and come together in minutes using a food processor. They're a perfect grab-and-go treat.
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Course: Snack
Cuisine: American
Keyword: Chocolate, Oatmeal
Prep Time: 5 minutes
Servings: 22 Bites
Calories: 225kcal

Equipment

  • Food Processor
  • Small Cookie Scoop https://amzn.to/3XI9DGw

Ingredients

  • 10 Pitted Dates
  • 1-½ Cups Quick Oats
  • ¼ tsp. Ground Cinnamon
  • 1 Cup Sweetened Coconut
  • ⅓ Cup Almond (or Peanut) Butter
  • ½ Cup Dark (or Semi-Sweet) Chocolate, Chopped
  • 1 tsp. Vanilla Extract
  • 2 Scoops Vanilla Protein Powder
  • 1 pinch Kosher Salt

Instructions

  • Gather all of your ingredients.
  • In a food processor, grind the oats and the cinnamon until pulverized into a fine flour.
  • To the oat flour, add the shredded coconut, protein powder, and dates, blend until combined. The mixture will be dry and crumbly.
    Next, process in the almond butter, vanilla extract and chocolate. If the mixture easily holds it shape, it's ready to be scooped into bites. If not, add in a few drops of water and pulse a few times until absorbed.
  • Using a small cookie scoop, portion and roll into individual balls. Each batch yields about 22, one-ounce bites. Let the bites rest in the fridge for a few hours, allowing the flavors to meld. Keep refrigerated and enjoy cold.

Nutrition

Serving: 58g | Calories: 225kcal | Carbohydrates: 33g | Protein: 5.3g | Fat: 9.5g | Saturated Fat: 4.4g | Cholesterol: -1mg | Sodium: 96mg | Potassium: 204mg | Fiber: 4.7g | Sugar: 21g | Calcium: 42mg | Iron: 1.2mg

Smoky Chipotle Ranch Chicken Salad

by

To say I have a slight obsession with Panera's Southwest Chicken Ranch Salad would be an understatement, as I absolutely love the combination of fresh, bold flavors. Recreating my own version of this delicious dish at home, including a rich and creamy homemade dressing, saves over 300 calories (I simply cannot resist that freshly baked baguette). We often do meal prep on Sundays, grilling up chicken to use in various dishes throughout the week, so having cooked chicken ready to go brings this salad together in minutes. If you enjoy a hearty, main course salad and the rich, smoky flavors of chipotle peppers in adobo, you'll be adding this smoky chipotle ranch chicken salad to your regular menu rotation.

INGREDIENTS

Salad

  • 2 Cup Salad Greens such as romaine, iceberg, etc.
  • ¾ Cup Diced, Grilled Chicken
  • ¼ Cup Spicy, Seasoned Corn
  • ½ Cup Diced Tomatoes
  • 1 Tbsp. Guacamole
  • 2 Tsp. Chopped Fresh Cilantro
  • 1 Tbsp. Tortilla Strips

Chipotle Ranch Dressing

  • ¼ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 1 Chipotle Pepper, in Adobe Sauce
  • ½ tsp. Apple Cider Vinegar
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Dried Dill
  • Pinch Kosher Salt

INSTRUCTIONS

Step 1: Gather your ingredients, along with a blender, and a large mixing bowl.

Step 2: Prepare the dressing by adding the mayo, sour cream, chipotle pepper, vinegar and spices to the blender and process until fully emulsified. Set aside. This recipe yields about ¾ C., but since you'll only need a few tablespoons for your salad, the rest can be stored in the fridge.

Step 3: Into the mixing bowl, add the salad greens, corn, chicken, tomatoes and cilantro. Drizzle in a few tablespoons of dressing and toss together.

Step 4: Add salad to a serving plate, top with avocado, and sprinkle with tortilla strips. Drizzle with additional dressing, if desired. Serve immediately.

Smoky Chipotle Ranch Chicken Salad

This flavorful and vibrant main dish salad marries fresh salad greens, grilled chicken and a homemade, spicy chipotle ranch dressing
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Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: Chicken, Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1 Serving
Calories: 503kcal

Equipment

  • Measuring Cups and Spoons
  • Blender
  • Rubber Spatula
  • Large Mixing Bowl
  • Tongs
  • Chefs Knife and Cutting Board to prepare salad components

Ingredients

Salad

  • 2 Cup Salad Greens Such as romaine, iceberg, etc.
  • ¾ Cup Diced, Grilled Chicken
  • ¼ Cup Spicy, Seasoned Corn
  • ½ Cup Diced Tomatoes
  • 1 Tbsp. Guacamole
  • 2 Tsp. Chopped Fresh Cilantro
  • 1 Tbsp. Tortilla Strips

Smoky Chipotle Ranch Dressing

  • ¼ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 1 Chipotle Pepper, in Adobe Sauce
  • ½ tsp. Apple Cider Vinegar
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Dried Dill
  • Pinch Kosher Salt

Instructions

  • Gather your ingredients, along with a blender, and a large mixing bowl.
  • Prepare the dressing by adding the mayo, sour cream, chipotle pepper, vinegar and spices to the blender and process until fully emulsified. Set aside.
  • Into the mixing bowl, add the salad greens, corn, chicken, tomatoes and cilantro. Drizzle in a few tablespoons of dressing and toss together.
  • Add salad to a serving plate, top with avocado, and sprinkle with tortilla strips. Drizzle with additional dressing, if desired. Serve immediately.

Nutrition

Serving: 463g | Calories: 503kcal | Carbohydrates: 24g | Protein: 42g | Fat: 28g | Saturated Fat: 5.1g | Cholesterol: 132mg | Sodium: 969mg | Potassium: 864mg | Fiber: 4.4g | Sugar: 8.1g | Calcium: 61mg | Iron: 1.8mg

Cajun Penne with Andouille Sausage and Shrimp

by

One of Jim's favorite dinners out is a Cajun Shrimp Pasta Bowl from a local bar and grille, so I've recreated my own version for him to enjoy at home. The recipe starts by mixing up my own Cajun spice blend to flavor a robust, creamy alfredo sauce, then adding spicy andouille sausage along with the shrimp to make it a heartier, protein-packed dish. Lemon zest adds a little zing, while freshly diced tomatoes add a pop of color and a subtle sweetness.

INGREDIENTS

  • 1 Lb. Penne Pasta
  • Kosher Salt to season the pasta water
  • 1 Tbsp. Olive Oil
  • 4 Links Andouille Sausage such as Aidells Cajun-Style
  • 24 Jumbo Cooked Shrimp peeled and deveined
  • 1-½ Cups Heavy Whipping Cream plus a few extra tablespoons, as needed
  • 8 Tbsp. Unsalted Butter
  • 1-½ Cups Shredded Parmesan Cheese
  • 1 Lemon Zest Only
  • 1 Cup Chopped Tomatoes
  • 2 Tbsp. Paprika
  • 2 Tbsp. Garlic Powder
  • 1 Tbsp. Onion Powder
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground White Pepper
  • 1 tsp. Ground Dried Mustard
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Thyme
  • ½ tsp. Cayenne Pepper or more to taste
  • ½ tsp. Dried Basil

INSTRUCTIONS

Step 1: Gather all of your ingredients. In a mixing bowl, combine all of the various spices to make a Cajun spice blend.

Bring a pot of generously salted water to a boil to cook the pasta.

Step 2: Add approximately one cup of water to a large sauté pan and cook the andouille sausages for a total of 8 minutes, flipping half-way through. Remove the sausages from the pan, drain the water, and set the pan aside.

On a cutting board, slice sausages on the bias.

Return the pan over medium-high heat and sear the sausages for about two minutes, then set aside.

Step 3: Simultaneously, cook the penne to al dente, according to the package directions. Don't overcook, as the pasta will soften as it soaks up the sauce. Once cooked, drain and add back to the pot, drizzling in a little olive oil and tossing to prevent from sticking.

Step 4: In the same sauté pan, melt the butter and heavy cream. Whisk in the Cajun spice blend.

Step 5: Add in the parmesan cheese and whisk together until smooth. The sauce will be thick, so you may need to thin it by adding a few extra tablespoons of heavy cream or water. Grate in the zest of one whole lemon, then stir in the chopped tomatoes.

Pour the sauce and stir well into the pasta, then add both the sausage and the shrimp. Portion into serving bowls and enjoy!

Note: Since we are using cooked shrimp for this recipe, we want to avoid cooking it further, lending to a rubbery texture. The hot sauce will bring the shrimp up to the proper temperature in the final dish.

Cajun Penne with Andouille Sausage and Shrimp

Spicy andouille sausage, fresh shrimp and penne pasta tossed with a robust, creamy Cajun alfredo
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Course: Dinner
Cuisine: Cajun
Keyword: Chicken, Pasta, Sausage
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 1123kcal

Equipment

  • Pasta Pot
  • Large Sauté Pan
  • Measuring Cups, Spoons, Liquid Measuring Cup
  • Strainer
  • Whisk
  • Rubber Spatula
  • Wooden Spoon
  • Zester
  • Tongs
  • Cutting Board
  • Chef's Knife

Ingredients

  • 1 Lb. Penne Pasta
  • Kosher Salt to season the pasta water
  • 1 Tbsp. Olive Oil
  • 4 Links Andouille Sausage such as Aidells Cajun-Style
  • 24 Medium Cooked Shrimp peeled and deveined
  • 1-½ Cups Heavy Whipping Cream plus a few extra tablespoons, as needed
  • 8 Tbsp. Unsalted Butter
  • 1-½ Cups Shredded Parmesan Cheese
  • 1 Lemon Zest Only
  • 1 Cup Chopped Tomatoes
  • 2 Tbsp. Paprika
  • 2 Tbsp. Garlic Powder
  • 1 Tbsp. Onion Powder
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground White Pepper
  • 1 tsp. Ground Dried Mustard
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Thyme
  • ½ tsp. Cayenne Pepper or more to taste
  • ½ tsp. Dried Basil

Instructions

  • Gather all of your ingredients. In a mixing bowl, combine all of the various spices to make a Cajun spice blend.
    Bring a pot of generously salted water to a boil to cook the pasta.
  • Add approximately one cup of water to a large sauté pan and cook the andouille sausages for a total of 8 minutes, flipping half-way through. Remove the sausages from the pan, drain the water, and set the pan aside.
    On a cutting board, slice sausages on the bias.
    Return the pan over medium-high heat and sear the sausages for about two minutes, then set aside.
  • Simultaneously, cook the penne to al dente, according to the package directions. Don't overcook, as the pasta will soften as it soaks up the sauce. Once cooked, drain and add back to the pot, drizzling in a little olive oil and tossing to prevent from sticking.
  • In the same sauté pan, melt the butter and heavy cream. Whisk in the Cajun spice blend.
  • Add in the parmesan cheese and whisk together until smooth. The sauce will be thick, so you may need to thin it by adding a few extra tablespoons of heavy cream or water. Grate in the zest of one whole lemon, then stir in the chopped tomatoes.
  • Pour the sauce and stir well into the pasta, then add both the sausage and the shrimp. Portion into serving bowls and enjoy!
    Note: Since we are using cooked shrimp for this recipe, we want to avoid cooking it further, lending to a rubbery texture. The hot sauce will bring the shrimp up to the proper temperature in the final dish.

Nutrition

Serving: 517grams | Calories: 1123kcal | Carbohydrates: 42g | Protein: 69g | Fat: 75g | Saturated Fat: 43g | Cholesterol: 347mg | Sodium: 2753mg | Potassium: 223mg | Fiber: 3.4g | Calcium: 1177mg | Iron: 4mg

Petite Tea Party Scones

by

A few months ago, I bought my niece this cute little porcelain tea set for when she comes over to visit, and I couldn't wait to throw us a tea party. In addition to traditional finger sandwiches and pretty, bite-sized desserts served on tiered stands, every proper tea party needs scones. Classic varieties tend to be dry, crumbly, and studded with dried fruit, and probably not a hit among most five-year olds. I wanted to make something she'd love; fun, colorful and a bit sweeter than the average teatime staple. These petite tea party scones are loaded with rainbow sprinkles and taste a bit like birthday cake- perfect for the pickiest of tea party guests of all ages!

INGREDIENTS

  • 2-½ Cups Unbleached, All-Purpose Flour plus about ¼ cup extra, reserved
  • 3 Tbsp. Granulated White Sugar
  • 2 tsp. Baking Powder
  • ¾ tsp. Kosher Salt
  • ¾ Cup Rainbow Sprinkles
  • 1-½ Cups Heavy Cream, Cold plus 2-3 extra Tablespoons (reserved)
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Pure Almond Extract
  • 1 Tbsp. Sparkling Finishing Sugar or granulated white sugar, sugar in the raw, etc.

Glaze Ingredients

  • 1 Cup Powdered Sugar
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract
  • Scant pinch of Salt
  • 3-4 Tbsp. Heavy Cream

INSTRUCTIONS

Step 1: Preheat your oven to 400℉ and gather your ingredients.

Step 2: In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.

Step 3: Stir in the rainbow sprinkles, tossing everything together.

Step 4: Add both extracts into the heavy cream and pour into the flour.

Using a rubber spatula, gently begin to fold in the flavored cream, scraping from the bottom and cutting through the dough to full incorporate all of the ingredients. Switch over to using a flexible bench scraper after all of the wet ingredients have been incorporated. This makes forming a cohesive ball of dough a little easier, although it will still be shaggy (rough and sticky), not smooth.

Step 5: Add the dough to a clean work surface dusted with flour. Dust the surface of the dough with additional flour, then lay a piece of parchment paper on top. Use a rolling pin to evenly press the dough into an approximately 10" diameter. You'll want your scones to be the same thickness so that they are consistently the same size and bake evenly, and the parchment will protect your dough from sticking directly to the rolling pin. Remove and discard the parchment.

Step 6: Grab a small bowl filled with a few tablespoons of flour. Dipping the cutter into the flour will make cutting out the individual scones easier.

Step 7: Place scones onto a parchment lined sheet pan. One batch will yield approximately 44 scones, using a 1-inch cookie cutter.

Using your reserved heavy cream, gently brush the tops of each unbaked scone.

Step 8: Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool.

Step 9: In the meantime, prepare the glaze. In a medium mixing bowl, whisk together the powdered sugar, both extracts, a pinch of salt and a few tablespoons of heavy cream, adding in additional cream as needed to get the correct consistency. The glaze shouldn't be too thick or too thin.

If you drizzle the glaze back into the bowl, it should run smoothly from your whisk like a thin ribbon that doesn't immediately disappear into the rest of the glaze.

Drizzle glaze over each scone, and sprinkle with sparkling sugar. The glaze will harden as it sets, allowing the scones to be stacked.

Petite Tea Party Scones

Sweeter than the classic, these bite-sized scones are loaded with colorful sprinkles and drizzled with a sparkly sugar glaze- perfect for any party!
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: British
Keyword: Afternoon Tea, Brunch, High Tea, Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 22 servings
Calories: 125kcal

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Flexible Bench Scraper
  • Sheet Pan
  • Parchment Paper
  • Rolling Pin
  • Small, Round Cookie Cutter
  • Small Bowl
  • Pastry Brush

Ingredients

  • 2-½ Cups Unbleached, All-Purpose Flour plus about ¼ C. extra, reserved
  • 3 Tbsp. Granulated White Sugar
  • 2 tsp. Baking Powder
  • ¾ tsp. Kosher Salt
  • ¾ Cup Rainbow Sprinkles
  • 1-½ Cups Heavy Cream, Cold plus 2-3 extra Tablespoons (reserved)
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Pure Almond Extract
  • Tbsp. Sparkling Sugar or granulated white sugar

Glaze

  • 1 Cup Powdered Sugar
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract
  • Scant pinch of Salt
  • 3-4 Tbsp. Heavy Cream

Instructions

  • Preheat your oven to 400℉ and gather your ingredients.
  • In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
  • Stir in the rainbow sprinkles, tossing everything together.
  • Add both extracts into the heavy cream and pour into the flour.
  • Using a rubber spatula, gently begin to fold in the flavored cream, scraping from the bottom and cutting through the dough to full incorporate all of the ingredients. Switch over to using a flexible bench scraper after all of the wet ingredients have been incorporated. This makes forming a cohesive ball of dough a little easier, although it will still be shaggy (rough and sticky), not smooth.
  • Add the dough to a clean work surface dusted with flour. Dust the surface of the dough with additional flour, then lay a piece of parchment paper on top. Use a rolling pin to evenly press the dough into an approximately 10" diameter.
    You'll want your scones to be the same thickness so that they are consistently the same size and bake evenly, and the parchment will protect your dough from sticking directly to the rolling pin. Remove and discard the parchment.
  • Grab a small bowl filled with a few tablespoons of flour. Dipping the cutter into the flour will make cutting out the individual scones easier. Place scones onto a parchment lined sheet pan. One batch will yield approximately 44 scones, using a 1-inch cookie cutter.
  • Using your reserved heavy cream, gently brush the tops of each unbaked scone.
  • Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool.
  • In the meantime, prepare the glaze. In a medium mixing bowl, whisk together the powdered sugar, both extracts, a pinch of salt and a few tablespoons of heavy cream, adding in additional cream as needed to get the correct consistency. The glaze shouldn't be too thick or too thin.
  • drizzle glaze over each scone, and sprinkle with sparkling sugar. The glaze will harden as it sets, allowing the scones to be stacked.

Notes

If making ahead, scones can be frozen either before or after baking. Just hold off on adding the glaze until the day you are planning to serve them. 

Nutrition

Serving: 32grams | Calories: 125kcal | Fat: 4.4g | Saturated Fat: 3.2g | Cholesterol: 9.3mg | Sodium: 68mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 4.6g | Calcium: 27mg | Iron: 0.2mg

Spicy Crispy Chicken Sandwich Deluxe

by

There's just something so satisfying about creating restaurant-style dishes at home, and I love a good chicken sandwich. Crispy, juicy and loaded with flavor, served on a toasted bun with crisp veggies and pickles, it's a perfect 'treat' meal. Making it yourself, you can feel good about knowing exactly what's going into your meal. Skip the drive-through and make this delicious, spicy crispy chicken sandwich the next time you are craving takeout!

INGREDIENTS

Chicken Patty

  • 1 Lb. Ground Chicken
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Paprika
  • 2 Tbsp. All Purpose Flour for dusting

Seasoned Flour

  • ¾ Cup All Purpose Flour
  • ⅓ Cup Cornstarch
  • 1 Tbsp. Kosher Salt
  • 2 tsp. Cayenne Pepper
  • 2 tsp. Paprika
  • 2 tsp. Garlic Powder
  • 1 tsp. White Pepper

Batter

  • 1 Seasoned Flour Recipe (above)
  • ¾ Cup Club Soda
  • ¼ C. Hot Sauce such as Frank's Red Hot
  • Vegetable Oil (for Pan)

Sandwich Components

  • Sandwich Buns
  • Butter
  • Lettuce
  • Sliced Tomato
  • Pickles
  • Sliced Cheese
  • Hot Sauce to taste

INSTRUCTIONS

Make sure to read through instructions fully before beginning the recipe so you don't miss any steps!

Step 1: Gather all of your ingredients.

In a small bowl, mix together the seasoned flour ingredients and set aside.

Step 2: In another small bowl, mix together the spices to season your chicken. Add your ground chicken to the larger mixing bowl, and using a fork, thoroughly mix in the seasoning blend. Be careful not to overwork the chicken too much, which may make the meat tough.

Step 3: Divide the chicken mixture into four equal portions, and form into patties. You can eyeball it, about 4 oz each, or use a kitchen scale to weigh out each portion. I love this one from Greater Goods and use it all the time for baking and portioning. You may want to lightly dust your hands with flour when working with the chicken, since it will be sticky, and the flour will definitely help.

Place patties on a parchment lined baking sheet sprayed lightly with cooking spray and pop into the freezer for about 15-20 minutes. This will make the patties easier to handle for the next step.

Step 4: Preheat your oven to 375° F.

Remove the patties from the freezer and have your seasoned flour ready. Quickly coat each chicken patty on all sides, then place back on the baking sheet, returning to the freezer for 30 minutes.

Step 5: Before taking the chicken patties out of the freezer for the second time, add club soda and hot sauce into the flour mixture and whisk thoroughly. Set aside. Heat a cast iron skillet (or other heavy-bottomed pan) over medium high heat and add enough oil to fully cover the bottom.

Step 6: Remove the chicken patties from the freezer, and grab your prepared batter, setting up a workstation near your hot pan.

Working quickly, dredge your cold chicken patties into the batter, coating fully, and place directly into the hot oil. 

Cook for about 3-4 minutes per side, just until lightly golden brown. Chicken will finish cooking through in the oven, but this step in the oil yields a perfect, crispy outside without fully deep-frying the chicken.

Place the partially cooked patties back onto the sheet pan and put them into the preheated oven. Bake for 20 minutes.

Step 7: While the chicken patties are cooking, prepare the fixings for your sandwich, lettuce, tomato, pickles, etc. Once your chicken is fully cooked, you can switch your oven over to the broil setting and toast the buns.  

Step 8: Build your chicken sandwich with toppings and add a generous drizzle of hot sauce onto your patty for some extra kick.

Spicy Crispy Chicken Sandwich Deluxe

Skip the drive-through and make your own version of this classic, spicy chicken sandwich at home!
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Course: Dinner
Cuisine: American
Keyword: Chicken, Sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 45 minutes
Servings: 4 servings
Calories: 575kcal

Equipment

  • 1 Large Mixing Bowl
  • 2 Small Mixing Bowls
  • Measuring Cups and Spoons
  • Wire Whisk
  • Fork
  • Small Sheet Pan lined with Parchment Paper
  • Cast Iron Skillet or Heavy-bottomed Pan
  • Metal Tongs
  • Kitchen Scale optional

Ingredients

For Chicken Patties

  • 1 Lb. Ground Chicken
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Paprika
  • 2 Tbsp. All Purpose Flour for dusting

For Seasoned Flour

  • ¾ Cup All Purpose Flour
  • ⅓ Cup Cornstarch
  • 1 Tbsp. Kosher Salt
  • 2 tsp. Cayenne Pepper
  • 2 tsp. Paprika
  • 2 tsp. Garlic Powder
  • 1 tsp. White Pepper

For Batter

  • 1 Seasoned Flour Recipe (above)
  • ¾ Cup Club Soda
  • ¼ C. Hot Sauce such as Frank's Red Hot
  • Vegetable Oil (for Pan)

For Sandwiches

  • Sandwich Buns
  • Butter
  • Lettuce
  • Sliced Tomato
  • Pickles
  • Sliced Cheese
  • Hot Sauce to taste

Instructions

  • Gather all of your ingredients. In a small bowl, mix together the seasoned flour ingredients and set aside.
  • In anothersmall bowl, mix together the spices to season your chicken. Add your groundchicken to the larger mixing bowl, and using a fork, thoroughly mix in theseasoning blend. Be careful not to overwork the chicken too much, which maymake the meat tough.
  • Divide the chicken mixture into four equal portions, and form into patties. You can eyeball it, about 4 oz each, or use a kitchen scale to weigh out each portion. I love this one from Greater Goods and use it all the time for baking and portioning. You may want to lightly dust your hands with flour when working with the chicken, since it will be sticky, and the flour will definitely help.
    Place patties on a parchment lined baking sheet sprayed lightly with cooking spray and pop into the freezer for about 15-20 minutes. This will make the patties easier to handle for the next step.
  • Remove the patties from the freezer and have your seasoned flour ready. Quickly coat each chicken patty on all sides, then place back on the baking sheet, returning to the freezer for 30 minutes.
    Preheat your oven to 375° F.
  • Before taking the chicken patties out of the freezer for the second time, add club soda and hot sauce into the flour mixture and whisk thoroughly. Set aside.
    Heat a cast iron skillet (or other heavy-bottomed pan) over medium high heat and add enough oil to fully cover the bottom.
  • Remove the chicken patties from the freezer, and grab your prepared batter, setting up a workstation near your hot pan.
    Working quickly, dredge your cold chicken patties into the batter, coating fully, and place directly into the hot oil.  Cook for about 3-4 minutes per side, just until lightly golden brown. Chicken will cook through in the oven, but this step in the oil yields a perfect, crispy outside.
    Place the partially cooked patties back onto the sheet pan and put them into the preheated oven. Bake for 20 minutes.
  • While the chicken patties are cooking, prepare the fixings for your sandwich, lettuce, tomato, pickles, etc. Once your chicken is fully cooked, you can switch your oven over to the broil setting and toast the buns.  
  • Build your chicken sandwich with toppings and add a generous drizzle of hot sauce onto your patty for some extra kick.

Nutrition

Serving: 1Sandwich | Calories: 575kcal | Carbohydrates: 59g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 2248mg | Potassium: 935mg | Fiber: 3.9g | Sugar: 4.5g | Calcium: 236mg | Iron: 3.8mg

Southern Maryland Crab Dip

by

Served warm with toasted baguette slices, crackers, or celery sticks, this crab dip celebrates the flavors of the Chesapeake Bay region of Southern Maryland and is sure to be a hit at your next party. It's creamy, rich, and well-balanced with supporting ingredients, yet allows the crab meat to be the true star of the dish. While not necessary, feel free to assemble a day in advance to allow all of the flavors to meld together, but wait to bake until just before serving.

INGREDIENTS

  • 4 oz of Cream Cheese, softened 
  • 4 oz Sour Cream
  • 3 Tablespoons Mayonnaise 
  • ½ Teaspoon Worcestershire Sauce
  • 1 Teaspoon Fresh Lemon Juice
  • 1 Teaspoon Old Bay Seasoning 
  • ½ Teaspoon Fresh Cracked Black Pepper
  • 2 Garlic Cloves, finely minced
  • 3 Tablespoons Red Onion, finely minced
  • ¼ Cup Scallions, finely sliced green tops (reserve a few pieces to sprinkle on top before baking)
  • 1 Cup Grated Cheddar Cheese
  • 8 oz. Lump Crab Meat (or a combination of Jumbo Lump and Backfin)
  • Pam or preferred Cooking Spray

INSTRUCTIONS

Step 1: Gather all of your ingredients. If you are planning to bake and serve right away, go ahead and preheat your oven to 350℉.

Step 2: Remove crab meat from its container and drain thoroughly. This will help to ensure your dip isn’t watery. Set aside.

Step 3: In a stand mixer or large bowl, cream together the cream cheese, sour cream and mayonnaise until smooth.  

Step 4: Squeeze in the fresh lemon juice, then blend in the Worcestershire sauce, Old Bay seasoning, black pepper, garlic, onions, and scallions.

Step 5: By hand, gently stir in the grated cheese.

Step 6: Gently break apart the crab meat and fold into the mixture. You’ll want to keep the pieces intact as much as possible.

Step 7: Spoon the prepared dip into your baking dish, lightly sprayed with cooking spray, and sprinkle with the reserved scallions.

Bake for approximately 20 minutes until the dip is bubbly and lightly browned on top (you can always set the broiler on low for a few minutes to help with the browning).

Southern Maryland Crab Dip

Served warm with toasted baguette slices, crackers, or celery sticks, this crab dip celebrates the flavors of the Chesapeake Bay region of Southern Maryland.
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Course: Appetizer
Cuisine: American
Keyword: Appetizers, Crab Dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 225kcal

Equipment

Ingredients

  • 4 oz. Cream Cheese softened at room temperature
  • 4 oz. Sour Cream
  • 3 Tbsps. Mayonnaise
  • ½ tsp. Worcestershire Sauce
  • 1 tsp. Fresh Lemon Juice
  • 1 tsp. Old Bay Seasoning
  • ½ tsp. Freshly Cracked Black Pepper
  • 2 Garlic Cloves, finely minced
  • 3 Tbsp. Red Onion, finely minced
  • ¼ Cup Scallions, finely sliced green tops reserve some extra for sprinkling on top before baking
  • 1 Cup Cheddar Cheese
  • 8 oz. Jumbo Lump Crab Meat or a combination of jumbo lump and backfin
  • Pam or preferred cooking spray

Instructions

  • Gather all of your ingredients. If you are planning to bake and serve right away, go ahead and preheat your oven to 350℉.
  • Remove crab meat from its container and drain thoroughly. This will help to ensure your dip isn’t watery. Set aside.
  • In a stand mixer or large bowl, cream together the cream cheese, sour cream and mayonnaise until smooth.  
  • Squeeze in the fresh lemon juice. then blend in the Worcestershire sauce, Old Bay seasoning, black pepper, garlic, onions, and scallions.
  • By hand, gently stir in the grated cheese.
  • Gently break apart the crab meat and fold into the mixture. You’ll want to keep the pieces intact as much as possible.
  • Spoon the prepared dip into your baking dish, lightly sprayed with cooking spray, and sprinkle with the reserved scallions.
    Bake for approximately 20 minutes until the dip is bubbly and lightly browned on top (you can always set the broiler on low for a few minutes to help with the browning).

Nutrition

Serving: 133grams | Calories: 225kcal | Carbohydrates: 3.7g | Protein: 20g | Fat: 15g | Saturated Fat: 6.2g | Cholesterol: 94mg | Sodium: 658mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 1.2g | Calcium: 144mg | Iron: 1.1mg

Blueberry Cream Scones

by

I love scones, but not particularly when they are dry and crumbly, and certainly not when they taste a bit like cardboard studded with fruit. This recipe is the opposite of all of those things, with an airy, delicate crumb, modestly sweet and can be enjoyed alongside a cup of tea, no dunking required! These scones come together quickly in just a few minutes, making them a perfect choice to pop in the oven while you prepare the rest of your weekend breakfast or brunch menu, and will be ready to serve in less than 30 minutes. They're also easily customizable, so next time, feel free to try a different flavor by incorporating other dried fruits, chocolate, citrus zest, etc. But these are still my favorite, simple and classic!

INGREDIENTS

  • 2 ½ Cups Unbleached All-Purpose Flour
  • 2 Tablespoon Granulated White Sugar
  • 2 Teaspoons Baking Powder
  • ¾ Teaspoon Salt
  • 1 oz Dried Blueberries
  • 1-½ Cups Heavy Cream, Cold, plus 2-3 Tablespoons (reserved)
  • 1 Tablespoon Sparkling Sugar (or additional granulated white sugar)

INSTRUCTIONS

Step 1: Preheat your oven to 400℉ and gather your ingredients.

Step 2: In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.

Step 3: Add in the dried blueberries, tossing together to coat thoroughly with the flour mixture. This will ensure that the berries do not sink to the bottom of the dough.

Step 4: Pour in the heavy cream.

Using a rubber spatula, gently begin to fold in the heavy cream, scraping from the bottom and cutting through the dough to full incorporate all of the ingredients. You want a shaggy mixture that comes together to form a rough ball but is not smooth. You may wish to switch to your flexible bench scraper mid-way through mixing.

Step 5: Place the scone dough onto the center of a parchment-lined baking sheet. Gently knead the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter.

Step 6: Using either a metal bench scraper or a large chef's knife, cut the dough into two even halves, first vertically, then horizontally. Cut each half in half again, creating eight (8) even triangles.

Step 7: Gently separate the scones so that they have room to bake freely and are not touching one another.

Step 8: Using your reserved heavy cream, gently brush the tops of each unbaked scone and sprinkle generously with sparkling (or granulated) sugar.

Step 9: Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool slightly. Scones may be served warm or at room temperature.

Blueberry Cream Scones

Blueberry Scones with an airy, delicate crumb, modestly sweet and can be enjoyed alongside your favorite cup of tea.
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Course: Breakfast, Brunch
Cuisine: British
Keyword: Afternoon Tea, Blueberries, Blueberry, Breakfast, Brunch, High Tea, Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 236kcal

Equipment

  • Large Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Flexible Bench Scraper
  • Sheet Pan
  • Parchment Paper
  • Metal Bench Scraper or Large Chefs Knife
  • Small Bowl
  • Pastry Brush

Ingredients

  • 2-½ Cups Unbleached, All-Purpose Flour
  • 2 Tbsps. Granulated White Sugar
  • 2 tsp. Baking Powder
  • ¾ tsp. Kosher Salt
  • 1 oz. Dried Blueberries
  • 1-½ Cups Heavy Cream, Cold plus 2-3 extra Tablespoons (reserved)
  • 1 Tbsp. Sparkling Sugar or granulated white sugar

Instructions

  • Preheat your oven to 400℉ and gather your ingredients.
  • In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
  • Add in the dried blueberries, tossing together to coat thoroughly with the flour mixture. This will ensure that the berries do not sink to the bottom of the dough.
  • Pour in the heavy cream.
    Using a rubber spatula, gently begin to fold in the heavy cream, scraping from the bottom and cutting through the dough to full incorporate all of the ingredients. You want a shaggy mixture that comes together to form a rough ball but is not smooth. You may wish to switch to your flexible bench scraper mid-way through mixing.
  • Place the scone dough onto the center of a parchment-lined baking sheet. Gently knead the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter.
  • Using either a metal bench scraper or a large chef's knife, cut the dough into two even halves, first vertically, then horizontally. Cut each half in half again, creating 8 even triangles.
  • Gently separate the scones so that they have room to bake freely and are not touching one another.
  • Using your reserved heavy cream, gently brush the tops of each unbaked scone and sprinkle generously with sparkling (or granulated) sugar.
  • Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool slightly. Scones may be served warm or at room temperature.

Nutrition

Serving: 68grams | Calories: 236kcal | Carbohydrates: 35g | Protein: 4.6g | Fat: 8.6g | Saturated Fat: 5.2g | Cholesterol: 25mg | Sodium: 307mg | Potassium: 69mg | Fiber: 1.3g | Sugar: 6.3g | Calcium: 81mg | Iron: 0.5mg

Perfect Deviled Eggs

by

Deviled Eggs are a perfect, two-three bite appetizer that will be a guest favorite whether you're hosting a backyard barbeque, a Super Bowl get together, or an elegant dinner party. Many years ago, during Phase 3 of my culinary program, I had the opportunity of working at Alchemy Caterers under the tutelage of Carla Hall. She added a unique ingredient to her deviled eggs, pickle juice, which was unexpectedly delicious. That salty, briny, acidic pop of flavor really makes the difference, but you'd never guess what it is that makes these so good!

INGREDIENTS

  • 6 Large Eggs preferably 1-2 weeks old
  • ¼ Cup Mayonnaise
  • ¼ tsp. Yellow Mustard
  • 2 tsp. Pickle Juice
  • ¼ tsp. Freshly Cracked Black Pepper
  • Paprika optional
  • Snipped Chives optional
  • Kosher Salt ONLY if necessary, to taste

INSTRUCTIONS

Step 1: Gather your ingredients.

Step 2: Add your eggs to a pot and fill with cold water. Bring to a full boil, and then set a timer for 8 minutes.

While you certainly don't need to use this, I find using a basket strainer to hard-boil eggs makes the job a bit easier!

Step 3: After the eggs are cooked, run them under cold water to stop the cooking process and ensure that they are easier to handle. Place the eggs in a medium mixing bowl with cool water for a few minutes.

Step 4: Peel the eggs. A little trick I've found to make peeling eggs much easier is:

  1. Using eggs that have been sitting in your fridge for at least a few days, not just purchased from the grocery store and...
  2. Running the eggs under cool water while you peel them. This really helps!

Step 5: Gather your cutting board, large mixing bowl, paring knife, damp paper towel, your bowl of peeled eggs and your storage container. I love this one from Snapware, which makes storing, carrying and serving deviled eggs easy-peasy, but you could easily use any lidded container deep enough or even a large plate.

Cut your hard-boiled eggs in half lengthwise, dividing eggs into 2 equal halves. Pop the center yolks into your mixing bowl and place your whites into the storage container. If needed, wipe the blade of your paring knife with the damp paper towel after each use.

Step 6: Move your mixing bowl back onto the KitchenAid base or get your hand-held beaters ready. To the bowl, add your mayonnaise, pickle juice, and season with freshly cracked black pepper. Mix thoroughly to ensure your deviled egg filling is super creamy with no lumps of egg yolk. Stop the mixer every so often to scrape down the sides and the bottom.

Make sure to taste your filling. In my experience, I rarely need to add salt but adjust accordingly, based on your preference.

Step 7: If using a pastry bag, place the star (or preferred decorator tip) at the bottom of the bag and snip off the end. Twist the bag at the base ABOVE the tip and push the twisted end down into the tip. This will help keep the filling locked in until you are ready to fill your eggs.

Place the pastry bag over the glass and fold the top of the bag over. Spoon in the filling using a rubber spatula. Once filled, fold the top of the bag back over the filling and twist. If not using a pastry bag, simply follow the same steps using a Ziploc bag, securing the filling by sealing the top of the bag. When ready to pipe, snip one corner of the bottom of the bag.

Step 8: Carefully pipe an even amount of filling into each egg white half, swirling around to create a pretty pattern.

Once all of the eggs have been filled, sprinkle the tops LIGHTLY with paprika.

Before serving, feel free to add a few, freshly snipped chives, if desired. While I purchased the ceramic deviled egg platter photographed here at a local store, there are several similar options on Amazon, such as the one linked above.

Perfect Deviled Eggs

From backyard barbeques to elegant dinner parties, deviled eggs are always a hit!
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: Appetizer, Eggs
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 145kcal

Equipment

Ingredients

  • 6 Large Eggs preferably not 'too' fresh
  • ¼ Cup Mayonnaise
  • ¼ tsp. Yellow Mustard
  • 2 tsp. Pickle Juice
  • ¼ tsp. Freshly Cracked Black Pepper
  • Paprika optional
  • Chipped Chives optional
  • Kosher Salt ONLY if necessary, to taste

Instructions

  • Gather your ingredients.
  • Add your eggs to a pot and fill with cold water. Bring to a full boil, and then set a timer for 8 minutes.
  • After eggs are cooked, run them under cold water to stop the cooking process and ensure that the eggs are easier to handle. Place the eggs in a medium mixing bowl with cool water for a few minutes.
  • Peel the eggs. A little trick I've found to make peeling eggs much easier is
    1) Using eggs that have been sitting in your fridge for at least a few days, not just purchased from the grocery store, and 2) running them under cool water while you peel them. This really helps!
  • Gather your cutting board, large mixing bowl, paring knife, damp paper towel, your bowl of peeled eggs and your storage container. I love this one from Snapware, which makes storing, carrying and serving deviled eggs easy-peasy, but you could easily use any lidded container deep enough or even a large plate.
  • Cut your hard-boiled eggs in half lengthwise, dividing eggs into 2 equal halves. Pop the center yolks into your mixing bowl and place your whites into the storage container. If needed, wipe the blade of your paring knife with the damp paper towel.
  • Move your mixing bowl back onto the KitchenAid base or get your hand-held beaters ready. To the bowl, add your mayonnaise, pickle juice, and season with freshly cracked black pepper. Mix thoroughly to ensure your deviled egg filling is super creamy with no lumps of egg yolk. Stop the mixer every so often to scrape down the sides and the bottom.
  • Make sure to taste your filling. In my experience, I rarely need to add salt but adjust accordingly, based on your preference.
  • If using a pastry bag, place the star (or preferred decorator tip) at the bottom of the bag and snip off the end. Twist the bag at the base ABOVE the tip and push the twisted end down into the tip. This will help keep the filling locked in until you are ready to fill your eggs.
    Place the pastry bag over the glass and fold the top over. Spoon in the filling using a rubber spatula. Once filled, fold the top of the bag back over the filling and twist.
    If not using a pastry bag, simply follow the same steps using a Ziploc bag, securing the filling by sealing the top of the bag. When ready to pipe, snip one corner of the bottom of the bag.
  • Carefully pipe an even amount of filling into each egg white half, swirling around to create a pretty pattern.
  • Once all of the eggs have been filled, sprinkle the tops LIGHTLY with paprika.
    Before serving, feel free to add a few, freshly snipped chives, if desired.
    While I purchased the ceramic deviled egg platter photographed here at a local store, there are several similar options on Amazon, such as the one linked above.

Notes

A great rule of thumb for whether or not eggs are fresh- use the float test! Fill a bowl with a depth tall enough that you can easily fill it with water and allow plenty of room for the egg to move around.
  • Eggs that are fresh will sink to the bottom and lay on their side.
  • Eggs that are a few weeks old (but still perfectly fine to eat) will initially sink to the bottom but will then stand upright on one end. These are typically the perfect eggs for hard-boiling.
  • Eggs that have gone bad will float to the top and should be discarded.  

Nutrition

Serving: 2Each | Calories: 145kcal | Carbohydrates: 0.7g | Protein: 6.4g | Fat: 13g | Saturated Fat: 2.6g | Cholesterol: 190mg | Sodium: 128mg | Potassium: 64mg | Sugar: 0.6g | Calcium: 25mg | Iron: 0.6mg

Grandmom's Potato Salad

by

Today would have been my Grandmother Lois' 91st birthday, so it seems fitting that I share her 'famous' potato salad recipe. There are many variations out there for potato salad, but this one has been a staple in my family for as long as I can remember and is served at every get together. I can recall countless times watching her prepare this side dish, adjusting the seasonings until it was perfect. It's a classic, simple and uncomplicated, creamy and delicious. The greatest compliment I can receive is when someone says, "this tastes just like hers." Every bite stirs up happy memories and is a recipe I am proud to share.

INGREDIENTS

  • 3 Lbs. Russet Potatoes (about 4 medium-sized)
  • 2 Hard-Boiled Eggs
  • ¼ Cup Minced Onion White or Sweet
  • ¾ Cup Mayonnaise
  • 1 tsp. Yellow Mustard
  • Kosher Salt to salt the water, and to taste
  • ¼ tsp Freshly Cracked Black Pepper or to taste
  • 1 tsp Celery Seed or to taste
  • ½ tsp Celery Salt or to taste

INSTRUCTIONS

Step 1: Gather all of your ingredients and equipment. Make sure your potatoes are scrubbed clean.

Step 2: Place 2 medium-sized bowls near your cutting board. Peel and chop your potatoes into even, bite-sized pieces, placing your cut potatoes into one bowl and your peels in the other. Discard the peels.

Step 3: Once your potatoes are cut, run them through cold water to rinse off any starch or remaining dirt.

Step 4: Fill a pot with cold water, just enough to cover the potatoes without much room over (you can always pour excess water out, if needed!) Season the water generously with kosher salt (the rule is: 'Salty like the Sea' but not too salty!). Add your potatoes.

Note: You always want to start your potatoes in cold water. This ensures that they cook evenly.

Bring your potatoes to a full boil, stirring frequently with a wooden spoon. Keep an eye on your pot, as you don't want your potatoes to overcook.

Step 5: Potatoes are done when you can easily stick one with the tip of a sharp paring knife, but potatoes do not fall apart, approximately 15 minutes or so. Err on the side of undercooking if you're not sure, as they will continue to cook even after they've been set aside to cool; otherwise, you may end up making mashed potatoes instead!

Step 6: Pour cooked potatoes through a colander, then spread the potatoes out onto a sheet pan to stop the cooking. Place the sheet pan into the refrigerator or even the freezer to cool more quickly while you prepare the dressing.

Note: The colder the potato when you go to mix them, the either they'll be to mix, and less likely they'll fall apart.

Step 7: While your potatoes are cooling, finely chop your hard-boiled eggs.

Step 8: In a large mixing bowl, prepare the dressing by stirring together the mayonnaise, mustard, chopped egg, and minced onion. Season with freshly grated black pepper, celery salt and celery seed. Mix well, then taste, adjusting accordingly. Since the potatoes were boiled with salt, we don't want to add any additional salt until we've tasted everything altogether.

Step 9: Add the cooled potatoes to the mixing bowl, and carefully fold the potatoes through the dressing without breaking the potatoes up, running the spatula along the bottom of the bowl to ensure all of the pieces are coated. Once mixed, taste and adjust for salt, if needed.

Note: Don't worry if some of the smaller pieces break up during mixing, as this will help make the salad creamier, but you want to keep the majority of the pieces intact.

Cover your potato salad and keep refrigerated until ready to eat. Serve chilled!

Grandmom's Potato Salad

This creamy, classic-style potato salad is the perfect side dish for your next get together.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Potato Salad, Salads, Side Dishes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 228kcal

Equipment

  • Large Pot
  • Cutting Board
  • Vegetable Peeler
  • Chef's Knife
  • Paring Knife
  • 1 Large Mixing Bowl
  • 2 Medium Mixing Bowls
  • Rubber Spatula
  • Wooden Spoon
  • Colander
  • Sheet Pan

Ingredients

  • 3 Lbs Russet Potatoes (about 4 medium-sized)
  • 2 Each Hard-Boiled Eggs
  • ¼ Cup Minced Onion White or Sweet
  • ¾ Cup Mayonnaise
  • 1 tsp. Yellow Mustard
  • Kosher Salt to salt the water, and to taste
  • ¼ teaspoon Freshly Cracked Black Pepper or to taste
  • 1 teaspoon Celery Seed or to taste
  • ½ teaspoon Celery Salt or to taste

Instructions

  • Gather all of your ingredients and equipment. Make sure your potatoes are scrubbed clean.
  • Place 2 medium-sized bowls near your cutting board. Peel and chop your potatoes into even, bite-sized pieces, placing your cut potatoes into one bowl and your peels in the other. Discard the peels.
  • Once your potatoes are cut, run them through cold water to rinse off any starch or remaining dirt.
  • Fill a pot with cold water, just enough to cover the potatoes without much room over (you can always pour excess water out, if needed!) Season the water generously with kosher salt (the rule is: 'Salty like the Sea' but not too salty!). Add your potatoes.
  • Bring your potatoes to a full boil, stirring frequently with a wooden spoon. Keep an eye on your pot, as you don't want your potatoes to overcook.
  • Potatoes are done when you can easily stick one with the tip of a sharp paring knife, but potatoes do not fall apart, approximately 15 minutes or so. Err on the side of undercooking if you're not sure, as they will continue to cook even after they've been set aside to cool; otherwise, you may end up making mashed potatoes instead!
  • Pour cooked potatoes through a colander, then spread the potatoes out onto a sheet pan to stop the cooking. Place the sheet pan into the refrigerator or even the freezer to cool more quickly.
    Note: The colder the potato when you go to mix them, the less likely they will be to fall apart.
  • While your potatoes are cooling, finely chop your hard-boiled eggs.
  • In a large mixing bowl, prepare the dressing by stirring together the mayonnaise, mustard, chopped egg, and minced onion. Season with freshly grated black pepper, celery salt and celery seed. Mix well, then taste, adjusting accordingly. Since the potatoes were boiled with salt, we don't want to add any additional salt until we've tasted everything altogether.
  • Add the cooled potatoes to the mixing bowl, and carefully fold the potatoes through the dressing without breaking the potatoes up, running the spatula along the bottom of the bowl to ensure all of the pieces are coated. Once mixed, taste and adjust for salt, if needed.
    Note: Don't worry if some of the smaller pieces break up during mixing, as this will help make the salad creamier.
  • Cover your potato salad and keep refrigerated until ready to eat. Serve chilled!

Nutrition

Serving: 121Grams | Calories: 228kcal | Carbohydrates: 14g | Protein: 3.5g | Fat: 18g | Saturated Fat: 2.7g | Cholesterol: 54mg | Sodium: 434mg | Potassium: 340mg | Fiber: 1.2g | Sugar: 1.2g | Calcium: 19mg | Iron: 0.7mg

Super Easy, Cheesy Cauliflower Mini Frittatas

by

One of my favorite breakfast 'treats' when shopping at Trader Joe's is their Egg Frittatas with Swiss Cheese and Cauliflower. Since we don't have a TJ's less than an hour-and-a-half away (sigh), I came up with my own version that comes together quickly, adds a bigger protein punch than the original thanks to the addition of cottage cheese in the egg custard, and comes in at only about 101 calories per. Mornings are always busy around here, so having these meal-prepped and ready to go is such a time-saver, and they're a delicious start to the day, perfect after a workout, or a great lunch option served alongside a simple salad.

INGREDIENTS

  • 1 dozen Large Eggs, Cracked
  • 10 oz Package Riced Cauliflower, Frozen
  • 1 Cup Low-Fat Cottage Cheese
  • ½ Cup Milk
  • 1 Cup Grated Gruyere & Swiss Cheese Blend
  • ¼ C. Scallions, Chopped
  • Nutmeg to taste
  • Salt and Pepper to taste
  • Pam or Preferred Cooking Spray

INSTRUCTIONS

Step 1: Preheat the oven to 350℉ and gather all of your ingredients and equipment.

Step 2: In a blender, process the eggs. Then add in the cottage cheese and riced cauliflower, and blend everything together.

Step 3: Pour the mixture into a large mixing bowl and in the milk.

Step 4: Mix in shredded cheese.

Step 5: Add in scallions, and, using a Microplane (or other fine grater), season with freshly grated nutmeg (a little bit goes a very long way, so use sparingly!), along with salt and pepper, to taste. Whisk everything together.

Step 6: Spray your muffin pans with Pam or other cooking spray. This will keep your mini frittatas from sticking to the pan once they are cooked and make them easier to remove. Carefully pour some of your egg custard mixture into a glass liquid measuring cup and begin filling each cavity of your prepared muffin tins approximately ⅔ of the way full.

Step 7: Bake in a preheated oven for about 30-35 minutes. You can check for doneness by pressing gently over the center of each frittata. If there is any wiggle, or if the centers do not pop back quickly, return to the oven for a few extra minutes.

Step 8: Allow to cool in the pan for a few minutes before trying to remove the frittatas. Don't worry if they have puffed up slightly higher than expected- as they cool, then will set and shrink to a normal height.

If they give you any trouble popping out of the tin, simply run an offset spatula or a standard kitchen knife along the outside of each one and they should release easily.

Step 9: Store your mini frittatas in the fridge and serve throughout the week for breakfast paired with fresh fruit, or for lunch alongside a simple salad.

Mini Frittatas can also be frozen by placing two each in individual snack size Ziploc bags, and store altogether in a large, gallon-sized bag. Wrap frittatas with paper towels and microwave for approximately one minute to reheat.

Cheesy Cauliflower Mini Frittatas

These mini frittatas are awesome for make ahead meal prep! They're a light and fluffy, high protein and low carb option to start your morning off right.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Eggs
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 10 servings
Calories: 202kcal

Equipment

Ingredients

  • 1 Dozen Large Eggs, Cracked
  • 10 oz Package Riced Cauliflower, Frozen
  • 1 Cup Low-Fat Cottage Cheese
  • ½ Cup Milk
  • 1 Cup Grated Gruyere & Swiss Cheese Blend
  • ¼ C. Scallions, Chopped
  • Nutmeg to taste
  • Salt and Pepper to taste
  • Pam or Preferred Cooking Spray

Instructions

  • Pre-heat the oven to 350℉ and gather all of your ingredients and equipment.
  • In a blender, process the eggs. Then add in the cottage cheese and riced cauliflower, and blend everything together.
  • Pour the mixture into a large mixing bowl and in milk.
  • Mix in shredded cheese.
  • Add in scallions, and, using a Microplane (or other fine grater), season with freshly grated nutmeg (a little bit goes a very long way, so use sparingly!), along with salt and pepper, to taste. Whisk everything together.
  • Spray your muffin pans with Pam or other cooking spray. This will keep your mini frittatas from sticking to the pan once they are cooked and make them easier to remove. Carefully pour some of your egg custard mixture into a glass liquid measuring cup and begin filling each cavity of your prepared muffin tins approximately ⅔ of the way full.
  • Bake in a preheated oven for about 30-35 minutes. You can check for doneness by pressing gently over the center of each frittata. If there is any wiggle, or if the centers do not pop back quickly, return to the oven for a few extra minutes.
  • Allow to cool in the pan for a few minutes before trying to remove the frittatas. Don't worry if they have puffed up slightly higher than expected- as they cool, then will set and shrink to a normal height.
    If they give you any trouble popping out of the tin, simply run an offset spatula or a standard kitchen knife along the outside of each one and they should release easily.
  • Store your mini frittatas in the fridge and serve throughout the week for breakfast paired with fresh fruit, or for lunch alongside a simple salad.
    They can also be frozen by placing two each in individual snack size Ziploc bags, and store altogether in a large, gallon-sized bag. Wrap (or cover) frittatas with paper towels and microwave for approximately one minute to reheat.

Nutrition

Serving: 2Each | Calories: 202kcal | Carbohydrates: 3.8g | Protein: 17g | Fat: 14g | Saturated Fat: 6.2g | Cholesterol: 250mg | Sodium: 266mg | Potassium: 193mg | Fiber: 0.4g | Sugar: 1.6g | Calcium: 274mg | Iron: 1.1mg

Fresh Strawberry Popsicles

by

There's just something fun and nostalgic about eating a popsicle on a hot summer day and making them from scratch makes you feel good about knowing what ingredients are going into them! We recently launched our new boat out on the water for the first time this season, and considering it was almost 100 degrees outside that day, these refreshing popsicles were the perfect treat to celebrate our maiden voyage and beat the heat while cruising around the bay.

INGREDIENTS

  • 2 Pints Fresh Strawberries, rinsed thoroughly and hulled (stems removed)
  • ½ C. Simple Syrup (recipe here)
  • A Splash of Water, if needed

INSTRUCTIONS

Step 1: Gather your ingredients. If you haven't yet made a batch of classic simple syrup, you can check out the recipe here. You'll typically want to make this ahead, just so your syrup is nice and cold before making your popsicles.

Step 2: Puree strawberries in a blender until smooth. Add a little water, if necessary, to get the fruit blended.

Step 3: Place a strainer over a medium size bowl, and using a rubber spatula, press the pureed strawberries through to sift out the seeds.

Continuing pressing all of the puree through until all that remains are the seeds, which can be discarded.

Step 4: Add simple syrup into the strained strawberry puree and whisk well to incorporate.

Step 5: Pour mixture into a large measuring cup with a spout to make it easier to pour into the popsicle molds.

Carefully fill each cavity of your popsicle molds, leaving a small gap at the top to allow room for the mixture to expand as it freezes.

I love these Silicone Popsicle Molds that are much easier to use than other popsicle molds I've had in the past, and the classic shape and design adds to the nostalgia. The set also comes with wooden popsicle sticks and bags.

Step 6: Once filled, cover your popsicle molds (like this one) or top with the individual 2-in-1 lid and stick combo. For these, we'll add a stick through the top of the lid, being mindful not to push the sticks too far down so there's plenty of room to hold.

Place the popsicle mold into the freezer and allow to set for several hours or overnight.

Step 7: Once fully frozen, your popsicles are ready to be enjoyed. You can take them out of the molds one by one as you need them, or individually bag and store them in the freezer until they're ready to be served.

Removing your popsicles from the mold can be tricky, and technique may vary, depending on the type of mold. For these silicone molds, I've found wiggling each cavity and then pushing up from the bottom is an easy method, but some of the hard plastic molds may require you to run them quickly under warm (never too hot!) water to release them.

This simple bag sealer looks a lot like a small hair straightening iron, but it actually just seals the bottom of your popsicle bag to make them easier to store in the freeze and give them that professional look. Just plug it in, wait just a couple of minutes, and it'll be hot enough to seal.

Step 8: If using a sealer, carefully place your popsicle into the bag, stick side up. Clamp the sealer along the bottom from both sides to ensure a full seal, and you're done!

Fresh Strawberry Popsicles

These simple and easy three-ingredient strawberry popsicles are a delicious way to use fresh strawberries this summer!
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Course: Dessert
Cuisine: American
Keyword: Popsicles, Strawberries
Prep Time: 10 minutes
Freeze Time: 5 hours
Servings: 10 Servings
Calories: 177kcal

Equipment

Ingredients

  • 2 Pints Fresh Strawberries hulled, and rinsed thoroughly
  • ½ Cup Simple Syrup
  • Splash of Water if needed

Instructions

  • Gather your ingredients. If you haven't yet made a batch of classic simple syrup, you can check out the recipe linked above. You'll typically want to make this ahead, just so your syrup is nice and cold before making your popsicles but should at least be room temperature.
  • Puree strawberries in a blender until smooth. Add a little water, if necessary, to get the fruit blended.
  • Place a strainer over a medium size bowl, and using a rubber spatula, press the pureed strawberries through to sift out the seeds.
  • Continuing pressing all of the puree through until all that remains are the seeds, which can be discarded.
  • Add simple syrup into the strained strawberry puree and whisk well to incorporate.
  • Pour mixture into a large measuring cup with a spout to make it easier to pour into the popsicle molds.
    Carefully fill each cavity of your popsicle molds, leaving a small gap at the top to allow room for the mixture to expand as it freezes.
  • Once filled, cover your popsicle molds (like this one) or top with the individual 2-in-1 lid and stick combo. For these, we'll add a stick through the top of the lid, being mindful not to push the sticks too far down so there's plenty of room to hold.
    Place the popsicle mold into the freezer and allow to set for several hours or overnight.
  • Once fully frozen, your popsicles are ready to be enjoyed. You can take them out of the molds one by one as you need them, or individually bag and store them in the freezer until they're ready to be served.
    Removing your popsicles from the mold can be tricky, and technique may vary, depending on the type of mold. For these silicone molds, I've found wiggling each cavity and then pushing up from the bottom is an easy method, but some of the hard plastic molds may require you to run them quickly under warm (never too hot!) water to release them.
    The simple bag sealer linked in the recipe looks a lot like a small hair straightening iron, but it actually just seals the bottom of your popsicle bag to make them easier to store in the freeze and give them that professional look. Just plug it in, wait just a couple of minutes, and it'll be hot enough to seal.
  • If using a sealer, carefully place your popsicle into the bag, stick side up. Clamp the sealer along the bottom from both sides to ensure a full seal, and you're done!

Nutrition

Serving: 1Popsicle | Calories: 177kcal | Carbohydrates: 45g | Protein: 0.5g | Fat: 0.3g | Sodium: 1.1mg | Potassium: 110mg | Fiber: 1.4g | Sugar: 43g | Calcium: 12mg | Iron: 0.3mg

Savory Braised Chicken with Fresh Thyme

by

My friend Melissa and I first made a version of this soul-comforting dish after watching an episode of The Pioneer Woman, Wine-Braised Chicken with Apricots over Cheese Grits inviting a few friends over to join us for an impromptu ladies' dinner party. We've both made it many times since, and it's a family and friends favorite all around. I've made a few tweaks to the original recipe to make it a little more my own, omitting the apricots, changing up the fresh herbs, and serving the dish over my creamy, restaurant-style whipped potatoes recipe. Using a Dutch oven makes easy work of the preparation, from the initial searing of the chicken to finishing up the braising in the oven, the whole meal (less the potatoes) comes together in one pot. Serve alongside a nice salad, fresh crusty bread, and a glass of chilled, dry white wine, whatever you've used for the dish.

INGREDIENTS

  • 4 Bone-In Chicken Thighs, trimmed
  • 2 Tbsp. Olive Oil
  • 1 Head of Fresh Garlic
  • 2 Red Onions
  • 5 Large Carrots
  • 2 Cups Chicken Stock
  • 2 Cups Dry White Wine, such as Pinot Grigio, Sauvignon Blanc or Chardonnay
  • 5 Sprigs Fresh Thyme
  • Salt and Pepper to taste

INSTRUCTIONS

Preheat the Oven to 325℉.

Step 1: Gather all of your ingredients, Dutch oven, cutting board and chef's knife.

Step 2: Season the chicken thighs generously with salt and pepper on both sides. Set aside while you prepare the vegetables.

Step 3: Peel and cut your onions into large chunks, then set aside.

Step 4: Prepare the carrots by peeling the outer layer, removing the stems and cutting on the bias into even pieces.

Step 6: Peel the outer layer of your head of garlic and separate out each clove. Carefully using your Chef's knife, trim the ends of each clove, and holding the knife down on the papery outer skin, pull the garlic clove away and out. Peel away any remaining attached skin.

Carefully using your Chef's knife, trim the ends of each clove, and holding the knife down on the papery outer skin, pull the garlic clove away and out. Peel away any remaining attached skin and set aside your peeled garlic.

Step 7: Place your Dutch oven over medium high heat and add 2 Tablespoons of olive oil.

Step 8: Once the oil is hot, you're ready to add the chicken, skin side down first. Sear for about 5 minutes per side, just to get a golden-brown color on the outside. Once you've placed your chicken down, just leave it alone until it's ready to flip. Once that seared crust has formed, the chicken will be easier to rotate; otherwise, you risk tearing the skin.

Once the chicken has been seared, remove the chicken from the pan, and set aside.

Step 9: Using a wooden spoon, scrape up any of the tasty bits on the bottom of the pan.

Step 10: Add your vegetables and garlic, mixing thoroughly with a wooden spoon to coat all of the ingredients with the oil and pan drippings from the chicken. Season with salt and pepper.

Step 11: Add in the chicken stock and white wine, then stir.

Step 12: Toss in the whole sprigs of thyme, and add the chicken back into the pot, skin side up.

Step 13: Bring to a full boil, then cover the Dutch Oven with its lid, and move the whole pot directly into the preheated oven. Braise for 2-½ hours.

Step 14: During the last hour of cooking, prepare the whipped potatoes for which the braised chicken will be served with. You can follow the recipe here. Hold potatoes warm.

Step 15: After braising, remove the Dutch oven from the oven, and using a pair of tongs, carefully remove chicken and place directly onto your serving platter or individual plates. Chicken will be incredibly tender, with the meat easily falling off the bone.

Step 16: Serve chicken atop prepared whipped potatoes with a side of the braised carrots (feel free to serve the onions if you wish, but I typically don't!) Spoon some of the braising liquid over the top of the dish and serve immediately.

Savory Braised Chicken with Fresh Thyme

A large Dutch oven makes easy work of this delicious and satisfying comfort dish.
5 from 1 vote
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Course: Dinner
Cuisine: American, French
Keyword: Chicken
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 2 Servings
Calories: 665kcal

Equipment

  • Large Dutch Oven
  • Liquid Measuring Cup
  • Cutting Board
  • Chef's Knife
  • Medium-sized Bowls
  • Wooden Spoon
  • Tongs
  • Large Serving Spoon

Ingredients

  • 4 Each Bone-In Chicken Thighs
  • 2 Tbsp. Olive Oil
  • 1 Head Garlic
  • 2 Each Red Onion
  • 5 Each Carrots
  • 2 Cups Chicken Stock or broth
  • 2 Cups Dry White Wine such as pinot grigio, sauvignon blanc or chardonnay
  • 5 Sprigs Fresh Thyme
  • Salt and Pepper to taste

Instructions

  • Preheat the Oven to 325℉.
  • Gather all of your ingredients, Dutch oven, cutting board and chef's knife.
  • Season the chicken thighs generously with salt and pepper on both sides. Set aside while you prepare the vegetables.
  • Peel and cut your onions into large chunks, then set aside.
  • Prepare the carrots by peeling the outer layer, removing the stems and cutting on the bias into even pieces.
  • Peel the outer layer of your head of garlic and separate out each clove. Carefully using your Chef's knife, trim the ends of each clove, and holding the knife down on the papery outer skin, pull the garlic clove away and out. Peel away any remaining attached skin.
    Carefully using your Chef's knife, trim the ends of each clove, and holding the knife down on the papery outer skin, pull the garlic clove away and out. Peel away any remaining attached skin and set aside your peeled garlic.
  • Place your Dutch oven over medium high heat and add 2 Tablespoons of olive oil.
  • Once the oil is hot, you're ready to add the chicken, skin side down first. Sear for about 5 minutes per side, just to get a golden-brown color on the outside. Once you've placed your chicken down, just leave it alone until it's ready to flip. Once that seared crust has formed, the chicken will be easier to rotate; otherwise, you risk tearing the skin.
    Once the chicken has been seared, remove the chicken from the pan, and set aside.
  • Using a wooden spoon, scrape up any of the tasty bits on the bottom of the pan.
  • Add your vegetables and garlic, mixing thoroughly with a wooden spoon to coat all of the ingredients with the oil and pan drippings from the chicken. Season with salt and pepper.
  • Add in the chicken stock and white wine and stir.
  • Toss in the whole sprigs of thyme, and add the chicken back into the pot, skin side up.
  • Bring to a full boil, then cover the Dutch Oven with its lid, and move the whole pot directly into the preheated oven. Braise for 2-½ hours.
  • During the last hour of cooking, prepare the whipped potatoes for which the braised chicken will be served with. You can follow the recipe here. Hold potatoes warm.
  • After braising, remove the Dutch oven from the oven, and using a pair of tongs, carefully remove chicken and place directly onto your serving platter or individual plates. Chicken will be incredibly tender, with the meat easily falling off the bone.
  • Serve chicken atop prepared whipped potatoes with a side of the braised carrots (feel free to serve the onions if you wish, but I typically don't!) Spoon some of the braising liquid over the top of the dish and serve immediately.

Nutrition

Serving: 2Pieces | Calories: 665kcal | Carbohydrates: 24g | Protein: 50g | Fat: 22g | Saturated Fat: 3.9g | Cholesterol: 193mg | Sodium: 1136mg | Potassium: 833mg | Sugar: 8.4g | Calcium: 112mg | Iron: 2.8mg

Homemade Vanilla Ice Cream with Dark Chocolate and Morello Cherries

by

This decadent vanilla egg custard serving as the base for this delicious ice cream was the one we learned during phase one of culinary school. The recipe uses an equal blend of milk and cream, and the high volume of egg yolks provides its richness and creaminess, setting it leagues apart from anything purchased in a carton from the grocery store. I haven't met one person who has tried this ice cream (my personal favorite!) who hasn't said it's one of the best they've ever had. The dark chocolate adds a delicious, bittersweet bite while the morello cherries swirled throughout bring a beautiful pop of color, along with a sweet and tart burst of flavor.

INGREDIENTS

  • 2 Cups Whole Milk
  • 2 Cups Heavy Whipping Cream
  • 10 Large Egg Yolks
  • 1-¼ Cup Granulated Sugar
  • 1 Tbsp. Pure Vanilla Extract
  • 4 oz. Chopped, Good Quality Dark Chocolate such as Ghirardelli
  • ¼ Cup Tart Morello Cherry Preserves
  • Ice to set up the ice bath

INSTRUCTIONS

Note: If you are using an ice cream maker that requires the canister to be fully frozen prior to use, make sure to put it in your freezer at least 48 hours beforehand. The ice cream maker I use here at home, noted below, does not require pre-freezing. Its fully automatic and has a commercial-quality compressor built in, which allows you to make batch after batch. If you enjoy making homemade ice cream, it's definitely worth the investment!

Step 1: Gather all of your ingredients.

Step 2: In a large, non-stick pot, heat milk and heavy whipping cream, careful to bring just to a simmer and not to a boil. The mixture should steam lightly, and you'll see small bubbles forming along the rim of the liquid.

Step 3: Meanwhile, separate egg yolks from whites. (Save your egg whites for a different dish, either an omelet, angel food cake or meringues!)

Step 4: In a large, heat-proof bowl, whisk yolks with sugar thoroughly. Once the sugar has fully dissolved into the egg yolks, the mixture will be pale yellow in color. Set aside.

Step 4: Once your milk and cream mixture is hot, but not boiling, it's time to temper the eggs. This will heat the eggs slowly, bringing them up to the same temperature as the milk and cream, but ensuring you are not making scrambled eggs.

VERY SLOWLY drizzle small amounts of the hot liquid into the egg mixture, whisking constantly, before adding additional liquid. As you repeat this step, little by little, feel the side of the bowl. It should begin to feel warm to the touch. If not, continue adding small increments of the hot milk and cream liquid. There should be no curdling.

Step 5: Once warm, combine the egg yolk and sugar mixture by pouring the bowl directly into the pot with the remaining milk and cream mixture; continue whisking. This egg custard becomes what is referred to as an ice cream base.

Step 6: Adjust the temperature to medium and swap your whisk for a rubber spatula. Continue cooking and stirring frequently. Avoid letting your custard base boil. The consistent stirring will help ‘cool’ the mixture as it cooks and incorporates air. Be mindful to scrape the sides and the bottom of the pot with each pass.

Step 7: Cooking times will vary, but you are looking for a thickened custard, but not thick like pudding. As the mixture thickens, switch to using a wooden spoon. You should be able to draw your finger across the back of the spoon and see a visible line that does not run.

This is a crucial step- not cooking your base long enough runs the risk of an ice cream that may not fully set.

Don't worry if your custard is a little grainy or has small curdles of egg in the mixture. This is why we take the extra step of straining it through a fine metal sieve.

Step 8: Once your custard has finished cooking, turn off the heat. Set up a strainer over a heat-proof bowl with at least a 2-Quart capacity, and a cooling station. You’ll need a large bowl filled with ice and water, large enough to nestle (but not submerge) the smaller bowl.

Step 9: Place your strainer over the smaller bowl you’ll be nestling into your ice bath. Pour your custard through the strainer, capturing the strained ice cream base, stirring with your rubber spatula to ensure all the smooth liquid goes through.

Step 10: Place the bowl with the ice cream base into the ice bath. Add a little water if you need to, which may help keep the bowl balanced. You can now whisk the ice cream base to expedite the cooling process.

Step 11: Add in the vanilla extract. Waiting to add the extract after the base has cooled slightly ensures that the alcohol does not burn off during the cooking process, which affects not only the flavor of the final product but also keeps the ice cream from freezing solid.

Step 12: Once the ice cream base has cooled to at least room temperature, it must be refrigerated to set for at least 6 hours, but ideally overnight. The colder your base, the faster it will freeze and the better consistency you’ll have with your final ice cream. Move your mixture into a bowl with a tight-fitting lid and put it in the refrigerator.

Step 13: Prepare your chocolate by first breaking apart the squares, placing them onto the cutting board and rocking your Chef's knife back and forth until you have small pieces. The pieces do not have to be uniform in size, however, you don't want any pieces that are too large.

Step 14: Take an extra few seconds to sift the chopped chocolate to remove the chocolate 'dust' shavings that you don't need to be mixed into your ice cream. Save these, however, for another use! Store the chopped chocolate until you are ready to assemble your ice cream.

Step 14: Whether the next day or several hours later, after your ice cream base has fully set, remove the bowl from refrigeration and give it a good stir using a rubber spatula. The mixture should now be much thicker, yet still pourable.

Step 15: Remove your ice cream freezer canister when you are ready to begin churning, and not beforehand. Following your ice cream maker’s directions, pour the ice cream base into the maker’s canister. This custard recipe yields approximately 1 quart of ice cream base but freezing will expand the finished ice cream to 1.5 quarts. Most ice cream makers take approximately 40-60 minutes to go through a full churn process but may take less time depending on the temperature and thickness of your ice cream base.

As noted above, I'm a huge fan of the Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, Fully Automatic with a Commercial Quality Compressor, and would highly recommend it to anyone who enjoys making homemade ice cream, gelato or sorbet regularly. There's no need to freeze the canister, the machine works simply by plugging it in and can make batch after batch.

Don't rely exclusively on the timer. Typically, once the machine starts to slow, it's because it's almost done. Keep a close eye on it at this stage. Once it starts to struggle a little, it's as frozen as it can get during the churning process, signaling that your ice cream is done, and it's time to turn off the machine.

Make sure to have your container, your prepared chocolate and your morello cherry preserves ready to go, so that you can work quickly once your ice cream is done and ready.

Step 16: Once the ice cream has gone through the full churning cycle, it will be the consistency of soft serve and will need to be put into the freezer quickly to set before it melts. Work quickly. Spoon your ice cream into your freezer-safe container, swirling in the chocolate and small amounts of the preserves throughout the layers.

Your delicious, homemade vanilla ice cream with dark chocolate and morello cherries will be fully frozen and ready to enjoy in about 4 hours.

Vanilla Ice Cream with Dark Chocolate and Morello Cherry

One taste of this creamy, vanilla ice cream with rich, dark chocolate and swirls of morello cherry jam will give you every reason to make your own homemade ice cream.
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Course: Dessert
Cuisine: American, French
Keyword: Ice Cream
Prep Time: 45 minutes
Cook Time: 30 minutes
Refrigeration Time: 8 hours
Servings: 12 Servings
Calories: 284kcal

Equipment

  • Ice Cream Maker (1.5-Quart minimum capacity)
  • Heavy-bottomed, non-stick Pot
  • Whisk
  • Rubber Spatula
  • Wooden Spoon
  • Large, Heat-Proof Bowl (For ice bath)
  • Medium, Heat-Proof Bowl (2 Quart capacity, for ice cream base)
  • Fine-Mesh Metal Strainer
  • Cutting Board
  • Chef's Knife
  • Small glass bowls for ice cream mix-ins
  • Plastic Wrap
  • Ice Cream Container

Ingredients

  • 2 Cups Whole Milk
  • 2 Cups Heavy Whipping Cream
  • 10 Large Egg Yolks
  • 1-¼ Cup Granulated Sugar
  • 1 Tbsp. Pure Vanilla Extract
  • 4 oz. Chopped, Good Quality Dark Chocolate Such as Ghirardelli
  • ¼ Cup Tart Morello Cherry Preserves
  • Ice to set up the ice bath

Instructions

  • Note: Make sure to freeze your ice cream canister for at least 48 hours prior to making ice cream.
  • Gather all of your ingredients.
  • In a large, non-stick pot, heat milk and heavy whipping cream, careful to bring just to a simmer and not to a boil. The mixture should steam lightly, and you'll see small bubbles forming along the rim of the liquid.
  • Meanwhile, separate egg yolks from whites. (Save your egg whites for a different dish, either an omelet, angel food cake or meringues!)
  • In a large, heat-proof bowl, whisk yolks with sugar thoroughly. Once the sugar has fully dissolved into the egg yolks, the mixture will be pale yellow in color. Set aside.
  • Once your milk and cream mixture is hot, but not boiling, it's time to temper the egg mixture. This will heat the eggs slowly, bringing them up to the same temperature as the milk and cream but ensuring you are not making scrambled eggs.
    VERY SLOWLY drizzle small amounts of the hot liquid into the egg mixture, whisking constantly, before adding additional liquid. As you repeat this step, little by little, feel the side of the bowl. It should begin to feel warm to the touch. If not, continue adding small increments of the hot milk and cream liquid. There should be no curdling.
  • Once warm, combine the egg yolk and sugar mixture by pouring the bowl directly into the into the pot with the remaining milk and cream mixture; continue whisking. This egg custard becomes what is referred to as an ice cream base.
  • Adjust the temperature to medium and swap your whisk for a rubber spatula. Continue cooking and stirring frequently. Avoid letting your custard base boil. The consistent stirring will help ‘cool’ the mixture as it cooks and incorporates air. Be mindful to scrape the sides and the bottom of the pot with each pass.
  • Cooking times will vary, but you are looking for a thickened custard, but not thick like pudding. You should be able to draw your finger across the back of the spoon and see a visible line that does not run.
    This is a crucial step- not cooking your base long enough runs the risk of an ice cream that may not fully set.
    Don't worry if your custard is a little grainy or has small curdles of egg in the mixture. This is why we take the extra step of straining it through a fine metal sieve.
  • Once your custard has finished cooking, turn off the heat. Set up a strainer over a heat-proof bowl with at least a 2-Quart capacity, and a cooling station. You’ll need a large bowl filled with ice and water, large enough to nestle (but not submerge) the smaller bowl.
  • Place your strainer over the smaller bowl you’ll be nestling into your ice bath. Pour your custard through the strainer, capturing the strained ice cream base, stirring with your rubber spatula to ensure all the smooth liquid goes through.
  • Place the bowl with the ice cream base into the ice bath. Add a little water if you need to, which may help keep the bowl balanced. You can now whisk the ice cream base to expedite the cooling process.
  • Add in the vanilla extract. Waiting to add the extract after the base has cooled slightly ensures that the alcohol does not burn off during the cooking process, which affects not only the flavor of the final product but also keeps the ice cream from freezing solid.
  • Once the ice cream base has cooled to at least room temperature, it must be refrigerated to set for at least 6 hours, but ideally overnight. The colder your base, the faster it will freeze and the better consistency you’ll have with your final ice cream. Move your mixture into a bowl with a tight-fitting lid and put it in the refrigerator.
  • Prepare your chocolate by first breaking apart the squares, placing them onto the cutting board and rocking your Chef's knife back and forth until you have small pieces. The pieces do not have to be uniform in size, however, you don't want any pieces that are too large.
  • Take an extra few seconds to sift the chopped chocolate to remove the chocolate 'dust' shavings that you don't need to be mixed into your ice cream. Save these, however, for another use! Store the chopped chocolate until you are ready to assemble your ice cream.
  • Whether the next day or several hours later, after your ice cream base has fully set, remove the bowl from refrigeration and give it a good stir using a rubber spatula. The mixture should now be much thicker, yet still pourable.
  • Remove your ice cream freezer canister when you are ready to begin churning, and not beforehand. Following your ice cream maker’s directions, pour the ice cream base into the maker’s canister. This custard recipe yields approximately 1 quart of ice cream base but freezing will expand the finished ice cream to 1.5 quarts. Most ice cream makers take approximately 40-60 minutes to go through a full churn process but may take less time depending on the temperature and thickness of your ice cream base.
    Don't rely exclusively on the timer. Typically, once the machine starts to slow, it's because it's almost done. Keep a close eye on it at this stage. Once it starts to struggle a little, it's as frozen as it can get during the churning process, signaling that your ice cream is done, and it's time to turn off the machine.
    Make sure to have your container, your prepared chocolate and your morello cherry preserves ready to go, so that you can work quickly once your ice cream is done and ready.
  • Once the ice cream has gone through the full churning cycle, it will be the consistency of soft serve and will need to be put into the freezer quickly to set before it melts. Work quickly. Spoon your ice cream into your freezer-safe container, swirling in the chocolate and small amounts of the preserves throughout the layers.
  • Your delicious, homemade vanilla ice cream with dark chocolate and morello cherries will be fully frozen and ready to enjoy in about 4 hours.

Notes

Homemade ice cream does not have any of the same additives that 
store-bought ice cream has, so it will be very hard straight from the freezer. Allow it
to sit at room temperature for just a few minutes to soften to a scoopable
consistency and return unused portion to the freezer.

Nutrition

Serving: 4oz | Calories: 284kcal | Carbohydrates: 34g | Protein: 4.5g | Fat: 15g | Cholesterol: 181mg | Sodium: 41mg | Potassium: 90mg | Sugar: 32g | Calcium: 86mg | Iron: 0.7mg

Caprese Salad with Fresh Garden Tomatoes and Basil

by

Jim and I enjoy this simple and fresh caprese salad all summer long. It takes only minutes to put together, presents beautifully, and gives us a delicious dish to showcase our thriving basil plant! While we've had limited success with our garden's tomato harvest this year (we've had a few!) there's no shortage of gorgeous local produce around here in Southern Maryland.

INGREDIENTS

  • 1 Large Ripe, Red Tomato
  • 6 oz Fresh Mozzarella Ball Whole, or pre-sliced
  • Handful Fresh Basil Leaves
  • Balsamic Glaze
  • Salt & Pepper

INSTRUCTIONS

Step 1: Gather your ingredients, cutting board, knives, along with a serving platter.

Step 2: Slice your fresh mozzarella (if not pre-sliced) and tomatoes into even thickness.

Step 3: On your serving platter, alternate slices of tomato and mozzarella.

Step 4: Rinse and pat dry individual fresh basil leaves. Stack the leaves with the largest on the bottom.

Step 5: Tightly roll up the leaves, keeping them tucked together. Run your chef's knife across the length of the roll, slicing the basil into thin strips. Rock the knife back and forth over the strips quickly to finely chop.

Roll basil leaves up tightly
Keep leaves secure by holding one end
Finely slice basil into very thin strips
Finely chop basil by rocking the knife back and forth

Step 6: Sprinkle the chopped basil over the tomatoes and mozzarella slices. Season with salt and pepper, to taste.

Step 7: Drizzle the top of the salad with a fine layer of balsamic glaze and serve.

Caprese Salad with Fresh Garden Tomatoes and Basil

This fast and easy summer salad comes together in minutes with just a few simple ingredients
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Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Keyword: Caprese, Mozzarella, Salad, Tomatoes
Prep Time: 5 minutes
Servings: 4 servings
Calories: 109kcal

Equipment

  • Cutting Board
  • Paring Knife
  • Chef's Knife

Ingredients

  • 1 Large Ripe, Red Tomato
  • 6 oz Fresh Mozzarella Ball Whole, or pre-sliced
  • Handful Fresh Basil Leaves
  • Balsamic Glaze
  • Salt & Pepper

Instructions

  • Gather your ingredients, cutting board, knives, along with a serving platter.
  • Slice your fresh mozzarella (if not pre-sliced) and tomatoes into even thickness.
  • On your serving platter, alternate slices of tomato and mozzarella.
  • Rinse and pat dry individual fresh basil leaves. Stack the leaves with the largest on the bottom.
  • Tightly roll up the leaves, keeping them tucked together. Run your chef's knife across the length of the roll, slicing the basil into thin strips. Rock the knife back and forth over the strips quickly to finely chop.
  • Sprinkle the chopped basil over the tomatoes and mozzarella slices. Season with salt and pepper, to taste.
  • Drizzle the top of the salad with a fine layer of balsamic glaze and serve.

Notes

Can't find balsamic glaze or prefer to make your own?  Simply reduce 1 cup of balsamic vinegar in a small pot over medium high heat just until it begins to boil, then reduce heat to medium-low, simmering until it becomes thick and syrupy. Cool completely, transfer to a glass jar and store in the refrigerator.
Making this Caprese salad ahead? Slice your mozzarella and tomato, place on desired platter, wrap tightly with plastic wrap, and store in the fridge. Prepare fresh basil as above, and keep separately in plastic wrap, a small plastic bag, or a container with a tight-fitting lid. Just before serving, season with salt, pepper, fresh basil, and balsamic drizzle.  

Nutrition

Serving: 84g | Calories: 109kcal | Carbohydrates: 2g | Protein: 8.9g | Fat: 7.2g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 158mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 1.4g | Calcium: 148mg | Iron: 0.2mg

Basics: Classic Simple Syrup for Cocktails, Mocktails and Baking

by

We always have a bottle of classic simple syrup on hand, whether we want it to whip up a fresh batch of classic cocktails like the Old Fashioned or even just sweetening a refreshing glass of iced tea or homemade lemonade. At culinary school, we learned that lightly brushing simple syrup onto cake layers before assembling will keep the cake moist. A classic simple syrup has just 2 ingredients, equal parts granulated sugar and water, so it's an easy recipe to remember, no matter if you're making a little or a lot. The syrup takes a while to cool, so that's why it's ideal to always have a batch at the ready when you want some, stored tightly in the fridge.

INGREDIENTS

  • 2 Cups Granulated Sugar
  • 2 Cups Water, Preferably Filtered

INSTRUCTIONS

Step 1: Measure out 2 cups of granulated white sugar using a dry measuring cup, and 2 cups of water using a liquid measuring cup.

Step 2: Add both water and sugar to a pot over medium-high heat and stir using a wire whisk.

Step 3: At first, the liquid will be cloudy and viscous (thicker than water) until the sugar that has sunk to the bottom of the pan has dissolved.

Step 4: Continue stirring fairly regularly. When you begin to see little bubbles forming on the bottom of the pan, stir vigorously to ensure that none of the sugar gets stuck to the bottom.

Step 5: The color of the liquid will change visibly through each stage of the cooking process. When the liquid changes from cloudy to clear, you'll know that the sugar has fully dissolved. Remove the syrup from heat.

Step 6: Grab a funnel and a glass bottle or jar (I love this one from Amazon). Carefully pour your syrup back into your liquid measuring cup, if it has a spout, to make it easier to pour directly into the jar. Make sure to keep the top open until the liquid cools.

Step 7: Simple Syrup should be stored in the refrigerator and will easily last several weeks.

Classic Simple Syrup for Cocktails, Mocktails and Baking

A classic simple syrup is an easy recipe to learn by heart, requiring just 2 ingredients, and ideal to have on hand for a variety of uses!
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Course: Drinks
Cuisine: American
Prep Time: 1 minute
Cook Time: 10 minutes
Calories: 106kcal

Equipment

Ingredients

  • 2 Cups Granulated White Sugar
  • 2 Cups Water, Preferably Filtered

Instructions

  • Measure out 2 cups of granulated white sugar using a measuring cup, and 2 cups of water using a liquid measuring cup.
  • Add both water and sugar to a pot over medium heat and stir using a wire whisk.
  • At first, the liquid will be cloudy and viscous (thicker than water) until the sugar that has sunk to the bottom of the pan has dissolved.
  • Continue stirring fairly regularly. You'll begin to see little bubbles forming on the bottom of the pan.
  • When the liquid changes from cloudy to clear, you'll know that the sugar has fully dissolved. Remove the syrup from heat.
  • Grab a funnel and a glass bottle or jar (I love this one from Amazon). Carefully pour your syrup back into your liquid measuring cup, if it has a spout, to make it easier to pour directly into the jar. Make sure to keep the top open until the liquid cools.
  • Simple Syrup should be stored in the refrigerator and will easily last several weeks.

Notes

Notes:  Simple Syrup can be used to sweeten iced tea or homemade cocktails/mocktails, brushed onto layer cakes to add moisture before frosting, or to make popsicles.
Fruits, spices, and even herbs can be used to infuse simple syrups for specialty blends.
 

Nutrition

Serving: 1oz | Calories: 106kcal | Carbohydrates: 28g | Sugar: 28g

Easy and Flavorful Spicy Seasoned Corn

by

A frozen bag of corn is a common dinnertime staple, but it only takes a few extra seconds to transform this side dish to a kicked-up version with a simple blend of spices. We make this spicy, seasoned corn at least once a week, whether as a side dish for tacos, fajitas, steaks on the grill, or even salads.

INGREDIENTS

  • 1 Lb. Bag Whole Kernel, Sweet Corn
  • 2 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 2 tsp. Salt
  • 1 tsp. Freshly Cracked Black Pepper

INSTRUCTIONS

Step 1: Gather your ingredients, along with a large skillet and a rubber spatula.

Step 2: Add butter and olive oil over medium high heat, then add corn. Stir to coat, breaking up any frozen chunks of corn.

Step 3: When corn has thawed completely, add spices and stir thoroughly. Taste and adjust per your preference.

Step 4: Once the corn is heated through, you're ready to serve. Keep warm.

Note:  Corn will cool quickly once removed from heat and tends to dry out in the microwave, so keep in the skillet, covered, over very low heat to keep warm until the rest of your meal is ready to be served.

Easy and Flavorful Spicy Seasoned Corn

Transform a bag of frozen, sweet corn into a super easy, kicked-up side dish with a mix of spices!
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Course: Side Dish
Cuisine: American, Mexican
Keyword: Corn, Side Dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6 Servings
Calories: 132kcal

Equipment

  • Large Skillet
  • Rubber Spatula

Ingredients

  • 1 Lb. Whole Kernel, Sweet Corn
  • 2 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 2 tsp. Salt
  • 1 tsp. Freshly Cracked Black Pepper

Instructions

  • Gather your ingredients, along with a large skillet and a rubber spatula.
  • Add butter and olive oil over medium high heat, then add corn. Stir to coat, breaking up any frozen chunks of corn.
  • When corn has thawed completely, add spices and stir thoroughly. Taste and adjust per your preference.
  • Once the corn is heated through, you're ready to serve. Keep Warm.
    Note: Corn will cool quickly once removed from heat and tends to dry out in the microwave, so keep in the skillet, covered, over very low heat to keep warm until the rest of your meal is ready to be served.

Nutrition

Serving: 95g | Calories: 132kcal | Carbohydrates: 18g | Protein: 2.8g | Fat: 6.8g | Saturated Fat: 2.9g | Cholesterol: 10mg | Sodium: 687mg | Potassium: 213mg | Fiber: 2.4g | Sugar: 2.2g | Calcium: 9.4mg | Iron: 0.6mg

Creamy, Restaurant-Style Whipped Potatoes

by

Like most people, I grew up on potatoes mashed with a classic potato masher, which often resulted in lumpy mashed potatoes. After beginning culinary school and taking that first bite of smooth whipped potatoes made using a kitchen gadget called a ricer, I never wanted to go back to lumpy mashed potatoes again. Swapping milk for heavy whipping cream and adding sour cream to the recipe elevates this classic side dish to the next level and will easily rival any mashed potatoes you're served at a fine dining restaurant.

INGREDIENTS

  • 6 Medium Russet Potatoes, scrubbed
  • 2 Sticks Unsalted Butter at room temperature, cut into small pieces
  • ¼ Cup Sour Cream
  • ½ Cup Heavy Cream
  • Kosher Salt and Fresh Cracked Black Pepper to taste

INSTRUCTIONS

Step 1: Peel cleaned potatoes and cut into even, bite-sized pieces. This will help them cook evenly. Rinse potatoes through a strainer over your sink, and run through cold water for several seconds, removing the excess starch.

Step 2: Fill a large pot with cold water and add a generous amount of kosher salt. Be sure to taste the water. In culinary school, our Chef Instructors would say "salty like the sea" whenever we'd boil water for potatoes or pasta, so it should be fairly salty but not overly salty. The potatoes will absorb the salt as they cook.

Step 3: Add the potatoes. The water should come up just a little over the potatoes, so if you have too much water, pour out the excess. Bring to a rolling boil, stirring every so often.

Step 4: You can check the doneness of your potatoes by sticking a sharp knife, like a paring knife, into a piece. If the knife goes in easily, the potatoes are done. The cooking process may vary, but plan anywhere from 20-30 minutes. Check potatoes any time after 20 minutes to gauge how far along they are, and at more frequent intervals from there. Overcooked potatoes will absorb too much of that salty water and will affect not only the taste but the texture as well.

Step 5: Immediately drain the cooked potatoes into the sink over your strainer.

Step 6: While the potatoes cool slightly, grab your mixer, potato ricer, and the remaining ingredients (butter, heavy cream and sour cream, salt and pepper). A ricer will ensure you have silky smooth mashed potatoes with zero lumps!

Step 7: Fill your ricer with warm potatoes and squeeze the riced potatoes directly into the mixing bowl. Repeat until all of the potatoes have been riced.

Step 8: Add the diced butter to the riced potatoes and cream together.

Step 9: Add sour cream and heavy cream, then blend until smooth.

Step 10: Taste the potatoes and season accordingly with salt and pepper.

Keep potatoes warm until ready to serve.

Creamy, Restaurant Style Sour Cream Whipped Potatoes

Your regular spuds get an upgrade with these rich and creamy mashed potatoes that are sure to rival any fine dining restaurant!
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Course: Side Dish
Cuisine: American, French
Keyword: Mashed Potatoes, Potatoes, Side Dish
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 Servings
Calories: 488kcal

Equipment

  • Vegetable Peeler
  • Large Pot
  • Rubber Spatula or Wooden Spoon
  • Chef's Knife
  • Paring Knife
  • Cutting Board
  • Stand Mixer with Paddle Attachment or Hand-Held Mixer
  • Medium Bowl
  • Strainer
  • Potato Ricer
  • Large Spoon

Ingredients

  • 6 Medium Russet Potatoes, scrubbed
  • 2 Sticks Unsalted Butter at room temperature, cut into small pieces
  • ¼ Cup Sour Cream
  • ½ Cup Heavy Cream
  • Kosher Salt and Fresh Cracked Black Pepper to taste

Instructions

  • Peel cleaned potatoes and cut into approximately even, bite-sized pieces. Rinse potatoes through a strainer over your sink, and run through cold water for several seconds, removing the excess starch.
  • Fill a large pot with cold water and add a generous amount of kosher salt. Be sure to taste the water, as it should taste like 'salt water' but not too salty.
  • Add the potatoes. The water should come up just a little over the potatoes, so if you have too much water, pour out the excess. Bring to a rolling boil, stirring every so often.
  • You can check the doneness of your potatoes by sticking a sharp knife, like a paring knife, into a piece. If the knife goes in easily, the potatoes are done. The cooking process may vary, but plan anywhere from 20-30 minutes. Check potatoes any time after 20 minutes to gauge how far along they are, and at more frequent intervals from there. Overcooked potatoes will absorb too much of that salty water and will affect not only the taste but the texture as well.
  • Immediately drain the cooked potatoes into the sink over your strainer.
  • While the potatoes cool slightly, grab your mixer, ricer, and the remaining ingredients (butter, heavy cream and sour cream, salt and pepper)
  • Fill your ricer with warm potatoes and squeeze the riced potatoes directly into the mixing bowl. Repeat until all of the potatoes have been riced.
  • Add the diced butter to the riced potatoes and cream together until smooth.
  • Add sour cream and heavy cream, and blend.
  • Taste the potatoes and season accordingly with salt and pepper.
  • Keep potatoes warm until ready to serve.

Nutrition

Serving: 270g | Calories: 488kcal | Carbohydrates: 39g | Protein: 5.2g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 98mg | Sodium: 98mg | Potassium: 899mg | Fiber: 2.8g | Sugar: 1.9g | Calcium: 41mg | Iron: 1.9mg

The Perfect Grilled Steak at Home

by

Tired of overcooked steaks that are dry and tough? Try the magic of the reverse sear! This simple cooking method yields perfect, restaurant-quality steaks each and every time, and you can easily grill a perfect steak at home any night of the week. If available, select Prime or Choice cuts, or purchase an entire beef loin and have your butcher portion the steaks for you.

INGREDIENTS

  • 4 NY Strip Steaks 1" to 1-½" Thick, at Room Temperature
  • 1 Tbsp. Olive Oil or Cooking Spray, such as Pam
  • Steak Seasoning Rub such as McCormick Montreal Steak Seasoning, or your favorite steak spice blend

INSTRUCTIONS

Step 1: Preheat your oven to 190℉. Line a baking sheet with aluminum foil and spray with olive oil or other cooking spray.

Step 2: Place the steaks onto the pan, and season well. Flip the steaks over and season the other side. If not using a premade spice mix, a combination of kosher salt, freshly cracked black pepper and garlic powder will work perfectly well.

Step 3: Once up to temperature, place your steaks onto the center rack of your oven and cook for 15 minutes per half inch of thickness. 30 minutes for 1", 45 minutes for 1-½". If steaks are less than 1", reduce the time to just 15 minutes.

This method is called a reverse sear. Warming up the steaks from the inside out at a low temperature helps to slowly breakdown the protein enzymes while tenderizing the meat and lock in essential moisture. The grill's high heat will ensure a nicely seasoned, restaurant-style crust on the outside but will only require minimal time to finish cooking the steaks to perfection on the inside.

Step 4: Fire up your outdoor grill using the grill's temperature gauge to reach 500℉. You'll want your grill nice and hot before adding the steaks. If you don't have an outdoor grill, no problem! An indoor cast-iron grill pan, creates a perfect steak indoors as well. Place your grill pan over high heat on the stove and get the pan smoking hot but be mindful to reduce the heat to medium-high before adding the steaks.

Step 5: Once your grill is ready, add your steaks on a bias to get those distinctive grill marks. Leave the steaks to cook, 2-3 minutes per side, without touching them. Once you've created that perfect, seared crust on the outside, the steaks will easily release from the grill so that they can be flipped to cook the opposite side.

If you are new to grilling, using an instant read thermometer is a great way to determine the internal temperature of the meat without cutting through, releasing those essential juices. Keep in mind that even after meat is removed from the grill, the residual heat will continue cooking for a few minutes.

Ideally, a perfectly cooked steak should be served medium rare, with a warm, red center, about 130℉. For those who prefer their steaks a little more 'done', opt for medium at around 140℉. Medium well will yield a steak that is brown throughout, registering around 150℉. Anything over this will be overcooked and most likely be dry and tough.

Step 6: It's very important to allow your steaks to rest for at least 5 minutes after you've taken them off the grill. This will allow the juices inside the meat to redistribute and keep the steaks from drying out and becoming tough.

The Perfect Grilled Steak at Home

Create restaurant-quality steaks at home using one very simple cooking method.
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Course: Dinner, Main Course
Cuisine: American
Keyword: Beef, Grill, NY Strip, Steak
Prep Time: 5 minutes
Cook Time: 35 minutes
Calories: 322kcal

Equipment

Ingredients

  • 4 Each NY Strip Steaks 1" to 1-½" Thick, at Room Temperature
  • 1 Tbsp. Olive Oil or Cooking Spray, such as Pam
  • Steak Seasoning Rub such as McCormick Montreal Steak Seasoning, or your favorite steak spice blend

Instructions

  • Preheat your oven to 190℉. Line a baking sheet with aluminum foil and spray with olive oil or other cooking spray.
  • Place the steaks onto the pan, and season well. Flip the steaks over and season the other side. If not using a premade spice mix, a combination of kosher salt, freshly cracked black pepper and garlic powder will work perfectly well.
  • Once up to temperature, place your steaks onto the center rack of your oven and cook for 15 minutes per pound; 30 minutes for 1" thick, 45 minutes for 1-½" thick. If steaks are less than 1" thick, reduce the time to just 15 minutes.
    This method is called a reverse sear. Warming up the steaks from the inside out at a low temperature helps to slowly break down the protein enzymes while tenderizing the meat and lock in essential moisture. The grill's high heat will ensure a nicely seasoned, restaurant-style crust on the outside but will only require minimal time to finish cooking the steaks to perfection on the inside.
  • Fire up your outdoor grill using the grill's temperature gauge to reach 500℉. You'll want your grill nice and hot before adding the steaks.
    If you don't have an outdoor grill, no problem! A cast-iron grill pan creates a perfect steak indoors as well. Place your grill pan over high heat on the stove and get the pan smoking hot but be mindful to reduce the heat before adding your steaks.
  • Once your grill is ready, add your steaks on a bias to get those distinctive grill marks. Leave the steaks to cook, 2-3 minutes per side, without touching them. Once you've created that seared crust on the outside, the steaks will easily release from the grill so that they can be flipped to cook the opposite side.
    If you are new to grilling, using an instant read thermometer is a great way to determine the internal temperature of the meat without cutting through, releasing those essential juices. Keep in mind that even after meat is removed from the grill, the residual heat will continue cooking for a few minutes.
    Ideally, a perfectly cooked steak should be served medium rare, with a warm, red center, about 130℉. For those who prefer their steaks a little more 'done', opt for medium at around 140℉. Medium well will yield a steak that is brown throughout, registering around 150℉. Anything over this will be overcooked and most likely be dry and tough.
  • It's very important to allow your steaks to rest for at least 5 minutes after you've taken them off the grill. This will allow the juices inside the meat to redistribute and keep the steaks from drying out and becoming tough.

Nutrition

Serving: 5oz | Calories: 322kcal | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 182mg | Potassium: 564mg

Egg White Wrap with Spinach, Roasted Red Peppers and Feta

by

On mornings I have a little more time than making my typical scrambled eggs for breakfast, I love taking a few extra minutes to make this wrap. Loaded with 20 grams of protein, fresh, sautéed spinach, fire roasted red peppers, a creamy garlic spread, and crumbled feta, it's a delicious start to power me through the day.

INGREDIENTS

  • 2 - 8" Flour or Whole Wheat Tortillas I used Ole Xtreme Wellness High Fiber Low Carb Keto Friendly Tortilla Wraps
  • 4 Large Eggs (Whites separated from the Yolks) or ½ C. Liquid Egg Whites
  • 2 Cups Fresh Spinach
  • 1 Jar Fire Roasted Red Pepper Strips or Whole Roasted Peppers, Sliced into Strips
  • ½ Cup Fresh Feta Cheese, Crumbled
  • ¼ Cup Cream Cheese Softened to Room Temperature
  • 1 Tbsp. Olive Oil
  • 2 tsp. Garlic Powder
  • Salt & Pepper to Taste

DIRECTIONS

Step 1: Gather your ingredients and heat a non-stick pan over medium heat.

Step 2: Add a little olive oil to your pan and sauté the spinach just until it wilts down slightly. Season with salt and pepper.

Step 3: Using rubber tongs, move your sautéed spinach to a metal sieve (or fine mesh strainer) over a medium mixing bowl. You'll want to strain as much of the liquid as possible. Set aside.

Step 4: Give your roasted red pepper strips a quick sauté around the pan to heat. Drain any excess liquid.

Step 5: In the same pan, lower the heat, add your egg whites and scramble using a rubber spatula. Season lightly with salt and pepper.

Step 6: Once the liquid has cooked out, turn off the heat. Sprinkle the egg whites with feta cheese and stir to combine.

Step 7: In a medium bowl, mix thoroughly the cream cheese and garlic powder. Season with salt and pepper.

Step 8: Laying down one of the tortillas onto a cutting board, spread around a thin layer of the seasoned cream cheese.

Step 9: Top the cream cheese mixture with the scrambled egg whites, spinach and roasted red peppers, dividing the ingredients evenly to prepare a second wrap, but being mindful not to over stuff so all of your filling stays inside.

Step 10: To begin the wrap, first fold both of the sides in towards the middle. Fold the bottom up, and then roll the whole wrap over.

Step 11: Wipe out the bottom of your pan and return to medium high heat. Once the pan has come up to temperature, add the wraps to the pan, fold side facing down. Grill for about 2 minutes, and then flip to the reverse side.

Step 12: Serve immediately.

Egg White Wrap with Spinach, Roasted Red Peppers and Feta

A healthy start to any morning, this delicious breakfast wrap is loaded with sauteed spinach, roasted red peppers, crumbled feta cheese and grilled to perfection.
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Course: Breakfast
Cuisine: American
Keyword: Breakfast, Egg Whites, Feta, Roasted Red Pepper, Spinach, Wraps
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 Wraps
Calories: 385kcal

Equipment

Ingredients

  • 2 Each 8" Flour or Whole Wheat Tortilla I used Ole Xtreme Wellness High Fiber Low Carb Keto Friendly Tortilla Wraps
  • 4 Large Eggs (Whites separated from the Yolks) or ½ C. Liquid Egg Whites
  • 2 Cups Fresh Spinach
  • 1 Jar Fire Roasted Red Pepper Strips or Whole Roasted Peppers, Sliced into Strips
  • ½ Cup Fresh Feta Cheese, Crumbled
  • ¼ Cup Cream Cheese Softened to Room Temperature
  • 1 Tbsp. Olive Oil
  • 2 tsp. Garlic Powder
  • Salt & Pepper to Taste

Instructions

  • Gather your ingredients and heat a non-stick pan over medium heat.
  • Add a little olive oil to your pan and sauté the spinach just until it wilts down slightly. Season with salt and pepper.
  • Using rubber tongs, move your sautéed spinach to a metal sieve (or fine mesh strainer) over a medium mixing bowl. You'll want to strain as much of the liquid as possible. Set aside.
  • Give your roasted red pepper strips a quick sauté around the pan to heat. Drain any excess liquid.
  • In the same pan, lower the heat, add your egg whites and scramble using a rubber spatula. Season lightly with salt and pepper.
  • Once the liquid has cooked out, turn off the heat. Sprinkle the egg whites with feta cheese and stir to combine.
  • In a medium bowl, mix thoroughly the cream cheese and garlic powder. Season with salt and pepper.
  • Laying down one of the tortillas onto a cutting board, spread a thin layer of the seasoned cream cheese all around and up to the edges.
  • Top the cream cheese mixture with the scrambled egg whites, spinach and roasted red peppers, dividing the ingredients evenly to prepare a second wrap, but being mindful not to over stuff so all of your filling stays inside.
  • To begin the wrap, first fold both of the sides in towards the middle. Fold the bottom up, and then roll the whole wrap over.
  • Wipe out the bottom of your pan and return to medium high heat. Once the pan has come up to temperature, add the wraps to the pan, fold side facing down. Grill for about 2 minutes, and then flip to the reverse side.
  • Serve immediately.

Notes

This Egg White, Spinach & Roasted Red Pepper Feta Wrap is perfect for meal prep! Make a few for the week, and store in the fridge until ready to reheat. Note that wraps are better eaten with a knife and fork after the first day, but no less delicious! 
Not an egg white fan? You can easily use whole eggs instead!

Nutrition

Serving: 1Wrap | Calories: 385kcal | Carbohydrates: 22.7g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 1084mg | Potassium: 389mg | Fiber: 13g | Sugar: 3.8g | Calcium: 255mg | Iron: 1.5mg

Decadent Homemade Chocolate Raspberry Gelato

by

In the summertime, we love taking Jet Ski rides out through Breton Bay and over to the local wharf, where this cute little ice cream shop called Frog Town serves delicious hand dipped treats alongside gorgeous, waterfront views and spectacular sunsets. My favorite flavor by far has been their chocolate raspberry ice cream, so here's my version using a gelato base, a creamy blend of cocoa and bittersweet dark chocolate swirled with tart, fresh raspberry puree. You'll need an ice cream maker, but well worth the investment if you enjoy making homemade ice cream, gelato and sorbets like we do. Plan a day ahead to ensure your gelato base has plenty of time to chill before churning, and a minimum of six hours of freezing afterwards before enjoying!

INGREDIENTS

Gelato

  • 2 ¼ Cups Whole Milk
  • ⅓ Cup Heavy Cream
  • ½ Cup Unsweetened Cocoa Powder
  • 2 oz. Good Quality Bittersweet Chocolate, 60-70%, Chopped (NOT Chocolate Chips)
  • 4 Large Egg Yolks
  • ½ Cup Granulated White Sugar
  • 1 Tbsp. Pure Vanilla Extract
  • 1 Scant Pinch of Salt

Fresh Raspberry Puree

  • 1 ½ Cups Fresh (or Frozen) Raspberries
  • 3 Tbsp. Granulated White Sugar (more if needed to adjust sweetness)

DIRECTIONS

Step 1: Before beginning this recipe, make sure your ice cream maker bowl has been placed into the freezer. It will need to have been in the freezer a minimum of 24 hours to ensure it is cold enough to properly churn the gelato base, so plan accordingly.

This 2-Quart Capacity Ice Cream Maker from Cuisinart is a great choice or, if you have a KitchenAid Stand Mixer, this Ice Cream Maker Attachment is also a great option. If you want to skip the step of having to freeze your ice cream bowl every time you want to make homemade frozen treats, I absolutely love my fully automatic Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, which comes with two different paddles, doesn't require any pre-freezing and can churn out batch after batch. You just plug it in, set the timer and you're ready to go.

Step 2: Gather all of your gelato ingredients.

Step 3: In a heavy- bottomed saucepan, warm the milk and heavy cream to a light simmer, but do not allow to boil.

Step 4: Carefully whisk in cocoa powder and scant pinch of salt until blended.

Step 5: Add the chocolate and whisk until fully melted. Remove the pot from heat, stirring occasionally.

Step 6: Separate 4 large eggs, and reserve the yolks for another recipe, if you wish. Add the sugar and whisk together to blend.

Step 7: Continuing whisking the egg mixture until pale in color. This will ensure that the sugar has completely dissolved.

Step 8: Give the chocolate mixture a good whisk. Begin tempering the eggs by slowly adding in small amounts of the warm chocolate mixture and whisking thoroughly, a little bit at a time, until blended, and repeat several times.

Step 9: Feel the bottom and sides of the bowl. If warm to the touch, your eggs are properly tempered, and you can add the remaining chocolate mixture into the egg mixture. Doing so beforehand may result in creating chocolatey scrambled eggs, so don't rush this step. Be sure to run your spatula along the bottom and sides of the pot to ensure there are no traces of remaining chocolate.

Step 10: Pour the chocolate gelato base back to the pot and return to medium heat, stirring consistently using a wooden spoon. As the base cooks, the color of the mixture will go from pale and creamy to richer and darker as it thickens.

Step 11: Continue stirring until the base thickens to the point where you can run your finger along the back of the wooden spoon and you can easily see a definitive line, around 20 minutes. If the mixture is too thin and runs back over the trail, continue cooking. Don't rush this step, as you want to ensure that your base is thoroughly cooked.

Step 12: Place a wire sieve (or fine metal strainer) over a medium sized heat-proof bowl, and pour the cooked gelato base through, using a rubber spatula to scrape the mixture through. This will ensure that your gelato is smooth. Make sure to use your spatula to scrape along the bottom of the sieve.

Step 13: Whisk to cool slightly and then add in the vanilla extract. Doing this step after removing the base from heat avoids cooking off the alcohol, which keeps the finished gelato from freezing solid. It also adds depth of flavor.

Step 14: Set up a cooling station by filling a large bowl with ice, and then placing the bowl with the gelato base in the center. Be careful that the ice cubes or water from the melted ice does not get into the center bowl. Whisk to help cool down the base as quickly as possible.

Step 15: Once the gelato base has cooled enough to be handled (it does not need to be fully cooled), carefully remove the bowl from the ice bath and dry the bottom on a towel. Whisk to scrape down the sides of the bowl.

Step 16: Cover the bowl either with a lid, or tightly with plastic wrap. Place in the fridge and refrigerate for a minimum of several hours, but overnight will yield the best results for the flavors to fully develop and allow the mixture to get as cold as possible for churning.

Step 17: In the meantime, prepare the raspberry puree by adding the raspberries, sugar and scant pinch of salt to a small saucepan over medium low heat.

Step 18: Cook down the fruit slowly, stirring every so often until the raspberries have broken down. Taste the fruit to see if any adjustments need to be made to the sweetness.

Step 19: Place a fine metal strainer over a medium sized bowl, and begin pressing the fruit puree through, separating out the seeds. Be sure to scrape the bottom of the sieve from the underside frequently to capture more of the raspberries. Discard the seeds. Stir the vanilla extract into the raspberry puree, cover and refrigerate.

Step 20: When ready to churn, remove the gelato base from the refrigerator. Use a rubber spatula to give the mixture a good stir, scraping the bottom and sides of the bowl. The base should be thick, smooth and creamy.

Step 21: Following the instructions for your ice cream maker, prepare the freezer core by inserting the paddle attachment into position and pour your gelato base directly into the machine.

Step 22: Turn the machine on and allow the gelato to churn. Depending on your machine, it could take anywhere from 20-45 minutes to process. You'll know your gelato is ready once the machine starts to slow down.

Step 23: Turn off the machine and grab your raspberry puree. Using a rubber spoon, firm rubber spatula or wooden spoon (avoid using any metal utensils) scoop the gelato from the machine and place directly into the ice cream tub, swirling ribbons of the raspberry puree throughout the layers. Work quickly as the gelato will be soft and melt easily.

Step 24: Seal up your container and immediately move the gelato into the freezer for minimum of 6 hours or until set. I love these ice cream containers from Tovolo with a tight-sealing, easy-fit rubber lid.

You may wish to allow the gelato to sit at room temperature for a few minutes for easier scooping before serving. Recipe yields approximately 1 Quart. Enjoy!

Decadent Homemade Chocolate Raspberry Gelato

Decadent and creamy homemade chocolate gelato pairs perfectly with fresh, sweet, tart raspberries in this summertime treat.
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Course: Dessert
Cuisine: American
Keyword: Chocolate, Desserts, Gelato, Ice Cream
Prep Time: 9 hours
Cook Time: 30 minutes
Freeze Time: 6 hours
Servings: 4 Servings
Calories: 407kcal

Equipment

  • Ice Cream Maker Minimum 1.5 Quart Capacity
  • Heavy- Bottomed Saucepan
  • Small Saucepan
  • Measuring Cups and Spoons
  • Wire Whisk
  • Rubber Spatula
  • Large, Heat-Proof Mixing Bowl
  • Medium, Heat-Proof Mixing Bowl Preferably with Lid
  • Medium Bowls
  • Wooden Spoon
  • Fine Mesh Metal Sieve Or Strainer
  • Ice Cream Scoop
  • Ice Cream Tub
  • Plastic Wrap (if mixing bowls do not have lids)

Ingredients

Chocolate Gelato

  • 2 ¼ Cups Whole Milk
  • ⅓ Cup Heavy Cream
  • ½ Cup Unsweetened Cocoa Powder
  • 2 Oz. Good Quality Bittersweet Chocolate, Chopped 60-70% (NOT Chocolate Chips!)
  • 4 Large Egg Yolks
  • ½ Cup Granulated White Sugar
  • 1 Tbsp. Pure Vanilla Extract
  • 1 Pinch Kosher Salt

Raspberry Puree

  • 1 ½ Cups Fresh (or Frozen) Raspberries
  • 3 Tbsp. Granulated Sugar (more if needed to adjust sweetness)
  • 1 Pinch Kosher Salt

Ice Bath

  • Ice Cubes

Instructions

  • Before beginning this recipe, make sure your ice cream maker bowl has been placed into the freezer. It will need to have been in the freezer a minimum of 24 hours to ensure it is cold enough to properly churn the gelato base, so plan accordingly.
  • Gather all of your gelato ingredients.
  • In a heavy- bottomed saucepan, warm the milk and heavy cream to a light simmer, but do not allow to boil.
  • Carefully whisk in cocoa powder and scant pinch of salt until blended.
  • Add the chocolate and whisk until fully melted. Remove the pot from heat, stirring occasionally.
  • Separate 4 large eggs, and reserve the yolks for another recipe, if you wish. Add the sugar and whisk together to blend.
  • Continuing whisking the egg mixture until pale in color. This will ensure that the sugar has completely dissolved.
  • Give the chocolate mixture a good whisk. Begin tempering the eggs by slowly adding in small amounts of the warm chocolate mixture and whisking thoroughly, a little bit at a time, until blended, and repeat several times.
  • Feel the bottom and sides of the bowl. If warm to the touch, your eggs are properly tempered, and you can add the remaining chocolate mixture into the egg mixture. Doing so beforehand may result in creating scrambled eggs, so don't rush this step. Be sure to run your spatula along the bottom and sides of the pot to ensure there are no traces of remaining chocolate.
  • Move the chocolate gelato base back to the pot and return to medium heat, stirring consistently using a wooden spoon. As the base cooks, the color of the mixture will go from pale and creamy to richer and darker as it thickens.
  • Continue stirring until the base thickens to the point where you can run your finger along the back of the wooden spoon and you can easily see a definitive line, around 20 minutes. Don't rush this step, as you want to ensure that your base is thoroughly cooked.
  • Place a fine metal strainer over a medium sized heat-proof bowl, and pour the cooked gelato base through, using a rubber spatula to scrape the mixture through. This will ensure that your gelato is smooth.
  • Whisk to cool slightly and then add in the vanilla extract. Doing this step after removing the base from heat avoids cooking off the alcohol, which keeps the finished gelato from freezing solid. It also adds depth of flavor.
  • Set up a cooling station by filling a large bowl with ice, and then placing the bowl with the gelato base in the center. Be careful that the ice cubes or water from the melted ice does not get into the center bowl. Whisk to help cool down the base as quickly as possible.
  • Once the gelato base has cooled enough to be handled (it does not need to be fully cooled), remove the bowl from the ice bath and dry the bottom on a towel. Whisk to scrape down the sides of the bowl.
  • Cover the bowl either with a lid, or tightly with plastic wrap. Place in the fridge and refrigerate for a minimum of several hours, but overnight will yield the best results for the flavors to fully develop and allow the mixture to get as cold as possible for churning.
  • In the meantime, prepare the raspberry puree by adding the raspberries, sugar and scant pinch of salt to a small saucepan over medium low heat.
  • Cook down the fruit slowly, stirring every so often until the raspberries have broken down. Taste the fruit to see if any adjustments need to be made to the sweetness.
  • Place a fine metal strainer over a medium sized bowl, and begin pressing the fruit puree through, separating out the seeds. Be sure to scrape the bottom of the sieve from the underside frequently to capture more of the raspberries. Discard the seeds. Stir the vanilla extract into the raspberry puree, cover and refrigerate.
  • When ready to churn, remove the gelato base from the refrigerator. Use a rubber spatula to give the mixture a good stir, scraping the bottom and sides of the bowl. The base should be thick, smooth and creamy.
  • Following the instructions for your ice cream maker, prepare the freezer core by inserting the paddle attachment into position and pour your gelato base directly into the machine.
  • Turn the machine on and allow the gelato to churn. Depending on your machine, it could take anywhere from 20-45 minutes to process. You'll know your gelato is ready once the machine starts to slow down.
  • Turn off the machine and grab your raspberry puree. Using a rubber spoon, firm rubber spatula or wooden spoon (avoid using any metal utensils) scoop the gelato from the machine and place directly into the ice cream tub, swirling ribbons of the raspberry puree throughout the layers. Work quickly as the gelato will be soft and melt easily.
  • Seal up your container and immediately move the gelato into the freezer for minimum of 6 hours or until set. You may wish to allow the gelato to sit at room temperature for a few minutes for easier scooping before serving. Recipe yields approximately 1 Quart. Enjoy!

Nutrition

Serving: 263g | Calories: 407kcal | Carbohydrates: 46g | Protein: 9.1g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 221mg | Sodium: 74mg | Potassium: 294mg | Sugar: 39g | Calcium: 202mg | Iron: 3.6mg

Delicious Vanilla Cinnamon Pancakes with Mixed Berry Compote

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Making pancakes is a rare treat at our house, mostly reserved for hosting a holiday brunch or special weekends. After a recent hotel stay at the Westin in Downtown, DC where we enjoyed a wonderful breakfast at the veggie-forward onsite restaurant, Root & Vine, and shared the most delicious pancakes we'd even eaten, I was so inspired to come home and recreate those delicious, light and fluffy pancakes topped with a luscious berry compote. With the addition of vanilla in the batter and just a hint of spice from the cinnamon, these pancakes are immediately elevated to next level.

INGREDIENTS

Pancakes

  • 2 Cups All Purpose Flour
  • ¼ Cup Granulated Sugar
  • 2 tsp. Baking Soda
  • 1 Tbsp. Baking Powder
  • 1 tsp. Kosher Salt
  • ¼ tsp. Ground Cinnamon
  • 2 Cups Whole Milk
  • 3 Tbsp. White Vinegar
  • 2 Lg. Eggs
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Butter
  • 1 Tbsp. Powdered Sugar
  • Maple Syrup

Berry Compote

  • 2 Cups Mixed Fresh Berries such as Strawberries, Raspberries, and Blueberries, etc.
  • ¼ Cup Granulated Sugar
  • 1 Scant Pinch Kosher Salt

DIRECTIONS

Step 1: Gather all of your ingredients. I absolutely love these storage containers from Progressive International Prepworks for keeping my baking shelf organized!

Step 2: Whisk together the dry ingredients in a large mixing bowl: Flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.

Step 3: In a large, liquid measuring cup, stir together milk and vinegar. Set aside to allow the chemical reaction to occur. The milk will start to bubble, curdle and thicken.

Step 4: Pour the milk mixture into the flour mixture. The combination of ingredients will begin to bubble.

Step 5: Add the vanilla extract. In a small mixing bowl, scramble the eggs and add to the batter. Whisk everything together to combine. The mixture will be frothy.

Step 6: Allow the batter to sit for about 15-20 minutes, creating a light and airy pancake batter. You'll want to run a rubber spatula around the sides and the bottom of the bowl to make sure there are no remaining dry ingredients not incorporated.

Step 7: In the meantime, gently combine berries with the other ¼ cup of granulated sugar and a scant pinch of kosher salt in a small bowl. The sugar and salt will help release the natural moisture in the fruit and create a syrup, so continue to fold every so often. Maintain the integrity of the fruit by being mindful not to crush any of the berries.

Step 8: Begin heating your cast iron skillet or non-stick pan over medium high heat. You can check to see when your pan is hot enough by sprinkling on a few drops of water- if the droplets bounce, you're ready to go.

Step 9: After your pancake batter has rested, and your pan is hot, gently grease by rubbing a little butter around the entire bottom of the pan. You don't want to add too much butter to avoid frying your pancakes.

Step 10: You'll notice that the majority of the large air bubbles have dissipated. Give your batter a final whisk before making your pancakes. This will release any lingering air bubbles in the batter as well as making sure there are no lumps.

Step 11: Using a ¼ cup measuring cup, portion 2 oz of batter and pour directly onto the center of the hot pan. This will ensure your pancakes come out the same size and cook evenly.

Step 12: Allow bubbles to form as the batter cooks on the first side. Using a slotted, flat rubber spatula, run underneath all around the edge to ensure you can easily release the pancake.

Step 13: Slide the spatula underneath, and quickly flip the pancake to the reverse side. The side facing up should be a nice, even, golden brown color. Cook 1-2 minutes, just until the opposite side is golden brown, and set pancake aside on a separate plate. Repeat with the remaining batter, lightly regreasing the pan with additional butter as needed. This recipe yields approximately 14 pancakes.

Step 14: Give the berry compote another gentle fold. It should be ready to serve.

Step 15: Stack pancakes onto individual serving plates, top with berries and dust with powdered sugar. Serve with maple syrup!

Delicious Cinnamon Vanilla Pancakes with Berry Compote

Light and fluffy cinnamon and vanilla pancakes topped with a delicious berry compote!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Pancakes
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 14 Pancakes
Calories: 152kcal

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Measuring Cups and Spoons
  • Cast Iron Skillet or Non-Stick Pan
  • Large Liquid Measuring Cup
  • Flat, Slotted Rubber Spatula
  • Rubber Spatula
  • Metal Whisk
  • Small Bowl
  • Fork
  • Paper Towel
  • Plate

Ingredients

Pancakes

  • 2 Cups All Purpose Flour
  • ¼ Cup Granulated Sugar
  • 2 tsp. Baking Soda
  • 1 Tbsp. Baking Powder
  • 1 tsp. Kosher Salt
  • ¼ tsp. Ground Cinnamon
  • 2 Cups Whole Milk
  • 3 Tbsp. White Vinegar
  • 2 Lg. Eggs
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Butter
  • 1 Tbsp. Powdered Sugar
  • Maple Syrup

Berry Compote

  • 2 Cups Mixed Fresh Berries such as Strawberries, Raspberries, and Blueberries, etc.
  • ¼ Cup Granulated Sugar
  • 1 Scant Pinch Kosher Salt

Instructions

  • Gather all of your ingredients.
  • Whisk together the dry ingredients in a large mixing bowl: flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
  • In a large, liquid measuring cup, stir together milk and vinegar. Set aside to allow the chemical reaction to occur. The milk will start to bubble, curdle and thicken.
  • Pour the milk mixture into the flour mixture and add the vanilla extract. The combination of ingredients will bubble.
  • In a small mixing bowl, scramble the eggs and add to the batter. Whisk everything together to combine. The mixture will be frothy.
  • Allow the batter to sit for about 15-20 minutes, creating a light and airy pancake batter. You'll want to run a rubber spatula around the sides and the bottom of the bowl to make sure there are no remaining dry ingredients not incorporated.
  • In the meantime, gently combine berries with the other ¼ cup of granulated sugar and a scant pinch of kosher salt in a small bowl. The sugar and salt will help release the natural moisture in the fruit and create a syrup, so continue to fold every so often. Maintain the integrity of the fruit by being mindful not to crush any of the berries.
  • Begin heating your cast iron skillet or non-stick pan over medium high heat. You can check to see when your pan is hot enough by sprinkling on a few drops of water- if the droplets bounce, you're ready to go.
  • After your pancake batter has rested, and your pan is hot, gently grease by rubbing a little butter around the entire bottom of the pan. You don't want to add too much butter to avoid frying your pancakes.
  • You'll notice that the majority of the large air bubbles have dissipated. Give your batter a final whisk before making your pancakes. This will release any lingering air bubbles in the batter as well as making sure there are no lumps.
  • Using a ¼ cup measuring cup, portion 2 oz of batter and pour directly onto the center of the hot pan. This will ensure your pancakes come out the same size and cook evenly.
  • Allow bubbles to form as the batter cooks on the first side. Using a slotted, flat rubber spatula, run underneath all around the edge to ensure you can easily release the pancake.
  • Slide the spatula underneath, and quickly flip the pancake to the reverse side. The side facing up should be a nice, even, golden brown color. Cook 1-2 minutes, just until the opposite side is golden brown, and set pancake aside on a separate plate. Repeat with the remaining batter, lightly regreasing the pan with additional butter as needed. This recipe yields approximately 14 pancakes.
  • Give the berry compote another gentle fold. It should be ready to serve.
  • Stack pancakes onto individual serving plates, top with berries and dust with powdered sugar. Serve with maple syrup!

Notes

If you're prepping ahead and want to freeze your pancakes, line 2 baking sheets with parchment paper and lay your cooked pancakes in a single layer. Place directly into the freezer for about 30 minutes or just until the pancakes have frozen slightly.  Portion into freezer bags. They will reheat perfectly in the microwave whenever you want to serve them.  

Nutrition

Serving: 1Pancake | Calories: 152kcal | Carbohydrates: 25g | Protein: 3.9g | Fat: 3.6g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 254mg | Potassium: 67mg | Fiber: 1.1g | Sugar: 12g | Calcium: 50mg | Iron: 1mg

Grilled Peaches with Berries, Yogurt, and Honey

by

Looking for a gorgeous, healthy summertime dish that's perfect for either breakfast or dessert? Grilled peaches with fresh berries, creamy vanilla yogurt, a drizzle of honey and a dash of cinnamon is easy, quick and delicious! I visited my close friend Melissa last week, and we always love cooking when we get together. This checked all the boxes, something sweet while also light and guilt-free. You could easily swap sweetened whipped cream for the yogurt, if you prefer.

INGREDIENTS

  • 2 Fresh Peaches
  • 1 Tbsp. of Olive Oil
  • 2 Tbsps. Vanilla Greek Yogurt
  • Fresh Berries (Raspberries, Blueberries, Strawberries, etc.)
  • Drizzle of Honey
  • Dash of Cinnamon

DIRECTIONS

Step 1: Gather your ingredients. Make sure you have thoroughly, yet gently, cleaned the peaches.

Step 2: Preheat your grill pan over medium high heat. I love this pre-seasoned, cast-iron grill pan from Lodge!

Step 3: Slice peaches in half, twist and remove the pit. Drizzle or brush olive oil directly onto the fruit. This olive oil spray bottle I purchased from Amazon is a must have the kitchen!

Step 4: Using a pair of tongs, gently lay the fruit, cut side down, directly onto the hot grill. Wait two to three minutes, rotate the fruit, and lay back down onto the grill for another few minutes. This will ensure you have perfect grill marks.

Step 5: Remove the peaches from the grill and place on the cutting board.

Step 6: Top each peach half with a dollop of yogurt and drizzle with honey.

Step 7: Transfer peaches to a plate, add fresh berries, sprinkle on a dash of cinnamon, and serve immediately while peaches are still warm.

Grilled Peaches with Berries, Yogurt, and Honey

Looking for a gorgeous, healthy summertime dish that's perfect for either breakfast OR dessert? Grilled peaches with fresh berries, creamy vanilla yogurt, a drizzle of honey and a dash of cinnamon is easy, quick and delicious!
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast, Brunch, Fruit Desserts, Healthy Desserts, Peaches
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 servings
Calories: 129kcal

Equipment

Ingredients

  • 2 Each Fresh, Peaches
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Vanilla Greek Yogurt
  • Fresh Berries (Strawberries, Blueberries, Raspberries, etc.)
  • Honey
  • Cinnamon

Instructions

  • Gather your ingredients, and preheat your grill pan over medium high heat.
  • Slice peaches in half, twist and remove the pit. Drizzle or brush olive oil directly onto the fruit.
  • Using a pair of tongs, gently lay the fruit, cut side down, directly onto the hot grill. Wait two to three minutes, rotate the fruit, and lay back down onto the grill for another few minutes. This will ensure you have perfect grill marks.
  • Remove the peaches from the grill and place on the cutting board.
  • Top each peach half with a dollop of yogurt and drizzle with honey.
  • Transfer peaches to a plate, add fresh berries, sprinkle a dash a cinnamon and serve immediately, while still warm.

Nutrition

Serving: 189g | Calories: 129kcal | Carbohydrates: 26g | Protein: 2.9g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 25mg | Potassium: 208mg | Fiber: 3g | Sugar: 22g | Calcium: 23mg | Iron: 0.6mg

Classic French Goat Cheese Omelet

by

One of our first exams in culinary school was to create a classic, cheese omelet. Simple enough, right? Well, with a few little tricks and some simple techniques, it's easy enough to transform basic scrambled eggs into a beautiful, French omelet, perfect any time of day. This version is paired with the rich and creamy texture and unique tanginess of goat cheese, sure to wake up the palate.

INGREDIENTS

  • 1 Tbsp. Butter
  • 3 Large Eggs
  • 2 Tbsp. Lukewarm Water
  • 2 Tbsp. Goat Cheese
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • 1 tsp. Parsley

DIRECTIONS

Step 1: Gather your ingredients, a non-stick pan and your other utensils.

Step 2: In a non-stick pan over medium heat, melt the butter. Using a rubber spatula, coat the bottom of the pan.

Step 3: In a small bowl, crack the eggs. Add in water. Season with salt, pepper and parsley, and stir to combine. Using a fork, whisk the eggs until cohesive through the blending of both the yolks and the whites.

Step 5: Pour the scrambled eggs directly into the hot pan, and immediately turn the heat to low. This will ensure that the eggs are cooked slowly and evenly, maintaining a light texture.

Step 6: Gently run the spatula through the eggs from one side to the other and give a good scramble around the pan.

Step 7: Run your spatula along the sides and all around the pan, scraping down any lose bits around the edges.

Step 8: Continue by gently pushing the spatula through, allowing the liquid eggs to fill in any gaps created by scraping along the bottom of the pan.

Step 9: As the eggs cook, you'll begin to see a change in the texture. Continue running the spatula around the sides of the pan.

Step 10: As you slowly push the eggs towards the center of the pan, gently lift the pan to allow the liquid to continue filling in. This allows the uncooked eggs on top to make way towards the direct heat at the bottom of the pan.

Step 11: Once the eggs are no longer runny, turn off the heat completely, and just allow the eggs to continue cooking through residual heat. You should easily be able to use your spatula to lift any side of the omelet with no liquid eggs running.

Step 12: Sprinkle on the goat cheese and allow the omelet to rest while it sets.

Step 13: Grab your plate, as you'll be rolling your omelet from the pan directly onto your plate. Holding the handle of the pan wrist-side up, and the spatula in the other, carefully fold one-third of the omelet over.

Step 14: As you fold again, roll the omelet directly onto your serving plate, with the seam of the omelet faced down. Don't worry if this step takes a little practice to master! You can easily take your spatula and press the sides together once the omelet is on the plate to ensure that it's tightly rolled.

Classic French Goat Cheese Omelet

A delicious dish any meal of the day, a beautiful omelet can be created with just a few simple ingredients as well as a few easy techniques. This recipe is filled with tangy and creamy goat cheese, a delightful awakening to the palate.
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Course: Breakfast, Main Course
Cuisine: French
Keyword: Breakfast, Brunch, Eggs, Goat Cheese, Omelets
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 1 serving
Calories: 404kcal

Equipment

  • Cutting Board
  • Small Mixing Bowl
  • Fork
  • Medium, Non-Stick Pan
  • Rubber Spatula

Ingredients

  • 1 Tbsp. Butter
  • 3 Large Eggs
  • 2 Tbsp. Lukewarm Water
  • 2 Tbsp. Goat Cheese
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • 1 tsp. Parsley

Instructions

  • Gather all of your ingredients.
  • In a non-stick pan over medium, melt butter. Using a rubber spatula, coat the bottom of the pan.
  • In a small bowl, crack the eggs. Add in the water, then season with salt, pepper, and parsley. Using a fork, whisk the eggs until cohesive through the blending of both the yolks and the whites.
  • Pour the scrambled eggs directly into the hot pan, and immediately turn the heat to low. This will ensure that the eggs are cooked slowly and evenly.
  • Gently run the spatula through the eggs from one side to the other and give a good scramble around the pan.
  • Run your spatula along the sides and all around the pan, scraping down any lose bits around the edges.
  • Continue by gently pushing the spatula through, allowing the liquid eggs to fill in any gaps created by scraping along the bottom of the pan.
  • As the eggs cook, you'll begin to see a change in the texture. Continue running the spatula around the sides of the pan.
  • As you slowly push the eggs towards the center of the pan, gently lift the pan to allow the liquid to continue filling in. This allows the uncooked eggs on top to make way towards the direct heat at the bottom of the pan.
  • Once the eggs are no longer runny, turn off the heat completely, and just allow the eggs to continue cooking through residual heat. You should easily be able to use your spatula to lift any side of the omelet with no liquid eggs running.
  • Sprinkle on the goat cheese and allow to rest while it sets.
  • Grab your plate, as you'll be rolling your omelet from the pan directly onto your plate. Holding the handle of the pan wrist-side up, and the spatula in the other, carefully fold one-third of the omelet over.
  • As you fold again, roll the omelet directly onto your serving plate, with the seam of the omelet faced down. Don't worry if this step takes a little practice to master! You can easily take your spatula and press the sides together to ensure that your omelet is tightly rolled.

Notes

Omelets aren't just for breakfast! They're a delicious, customizable, and well-balanced, filling meal anytime. A perfect choice for those looking for a high protein, low carb dish. Serve with fresh fruit, a light salad with vinaigrette, or with a side of potatoes.
Looking to limit calories, fat and cholesterol? Feel free to use egg whites! ½ C. of liquid egg whites in exchange for 3 large eggs lowers this dish to 256 calories, 18 grams of fat and 44 mg of cholesterol, all without sacrificing flavor!

Nutrition

Serving: 195g | Calories: 404kcal | Carbohydrates: 1.5g | Protein: 24g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 665mg | Sodium: 42mg | Potassium: 210mg | Calcium: 118mg | Iron: 3.1mg

Basics: Diced Onion

by

Start by ensuring that you have a sharp chef's knife ready before you begin. This is critical to ensure that as you are slicing through the onions' layers, you are minimizing the release of the enzymes that cause irritation to the eyes, and therefore, avoiding tears.

A simple sharpening knife steel, such as this one from Amazon is much more economical than replacing your knives when they go dull. With a little practice, using a steel to sharpen your knives is easy to do, and will become like second nature. In culinary school, they taught us to hold the steel in our non-dominant hand, and the knife in the other. Bending at the wrist, start by dragging the knife at an angle from the base to the tip on one side, and then repeat on the backside of the steel, sharpening the opposite side of the knife. Continue back and forth for several turns, as though you were playing a violin.

Be sure to rinse your knife thoroughly after cleaning, to ensure there are no remaining shards of steel.

Step 1
Step 2
Step 3
Step 4
Step 5
Step 6

Next, you'll want to grab a damp paper towel, place it on your work surface, and lay your plastic cutting board on top. The paper towel will help hold your cutting board in place and stabilize the motion of your cutting, so that it doesn't move. This also helps to prevent accidents that It is important not to use a wooden cutting board when working with onions, as the wood will absorb the natural enzymes in the onion (the same ones that make you cry!) and are near impossible to remove the smell.

Take a look at your onion. Regardless of the type of onion you are holding (red, yellow, white, or Spanish...even a shallot), you'll find the root end of the bulb on one end, and the stem at the other. This is important to recognize which is which, as it makes a difference as to how you begin cutting your onion.

Stem End
Root End

Carefully holding the onion in place, start by slicing off the bottom portion that severs the 'stem' end, just enough to give you a flat surface from which to work from moving forward.

Next, lay the flat end down on the cutting board so that the root end is now facing directly upwards. Using your knife, slice down through the center of the onion vertically. You now have two equal halves with a portion of the root end intact.

Peel away the thinnest, paper layers of onion skin away. The remaining top layer should be shiny.

Lay the flat side of one half of the onion against the cutting board, with the root end closest to you. Press the palm of your non-dominant hand on top of the onion, with fingers extended. Holding the knife towards you, carefully saw two to three cuts towards the root end, slicing the onion horizontally, but only cutting ⅔ of the way through.

Rotate the onion so that the root end is away from you, facing the center of your palm, and the sliced side is facing you. Place your thumb on one side and your forefingers on the opposite side of the onion and hold firmly. Using your knife, slice lines straight down through towards the cutting board, starting in the center and working your way out towards both sides.

The larger the space between the lines, the larger the dice. If you slice cuts closer together, you'll have a finer dice.

Rotate the onion once again. With the root end closest to you, and the cut end facing away, curl the fingers of your non-dominant hand over the root end, and tuck your nails under so that they are lying flat against the top of the onion. The surface between your mid and lower knuckles will provide a smooth surface to which you can guide the blade of the knife, without fear of cutting your fingers.

Starting at the cut end, begin making smooth and consistent cuts, rocking the knife blade back and forth in one swipe across the onion, and repeat. You want to lead with the tip of the knife and press down and away as the knife makes its' way through. You want to avoid any type of sawing motion- let your wrist do all the work. Continue until you have gotten as close to the root end as you have made your cuts lengthwise.

That little cushion of space by not cutting all the way through will protect you and your fingers!

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Dicing an Onion

Ever heard the phrase, The sharper the knife, the less you cry? There is some definite truth there, but knowing how to properly dice an onion will not only make the job easier, it'll be much faster, no tears necessary!
Keyword: Knife Skills, Meal Prep, Onions

Equipment

  • Plastic Cutting Board preferably PBA free, and definitely not made of wood
  • Damp Paper Towel
  • A Sharp Chef's Knife

Materials

  • Onion

Instructions

  • Before getting started, make sure you have a sharpened chef's knife. Dull knives will struggle to cut through the onions' layers and will undoubtedly bring tears to your eyes, causing irritation and making it difficult to see.
  • Place a damp paper towel on your work surface and lay your cutting board on top. This will keep your cutting board stable, as well as helping to prevent injuries.
  • Take a look at your onion. Regardless of the type of onion you are holding, red, yellow, white, or Spanish (even shallot), on one end, you'll find the root end of the bulb, and at the other the stem. This is important to recognize which is which, as it makes a difference as to how you begin cutting your onion.
  • Carefully holding the onion in place, start by slicing off the bottom portion that severs the 'stem' end, just enough to give you a flat surface from which to work from moving forward.
  • Next, lay the flat end down on the cutting board so that the root end is now facing directly upwards. Using your knife, slice down through the center of the onion vertically. You now have two equal halves with a portion of the root end intact.
  • Peel away the thinnest, paper layers of onion skin away. The remaining top layer should be shiny.
  • Lay the flat side of one half of the onion against the cutting board, with the root end closest to you. Press the palm of your non-dominant hand on top of the onion, with fingers extended. Holding the knife towards you, carefully saw two to three cuts towards the root end, slicing the onion horizontally, but only cutting ⅔ of the way through.
  • Rotate the onion so that the root end is away from you, facing the center of your palm, and the sliced side is facing you. Place your thumb on one side and your forefingers on the opposite side of the onion and hold firmly. Using your knife, slice lines straight down through towards the cutting board, starting in the center and working your way out towards both sides. The larger the space between the lines, the larger the dice. If you slice cuts closer together, you'll have a finer dice.
  • Rotate the onion once again. With the root end closest to you, and the cut end facing away, curl the fingers of your non-dominant hand over the root end, and tuck your nails under. The surface between your knuckles will provide a smooth surface to which you can guide the blade of the knife, without fear of cutting your fingers.
  • Starting at the cut end, begin smooth and even cuts (avoid using a sawing motion), rocking the knife blade back and forth in one swipe across the onion, and repeat. Continue until you have gotten as close to the root end as you have made your cuts lengthwise.
    Voila... perfectly diced onion!

Notes

Notes: The size of your onion will dictate how much yield you can expect.  A small onion will yield approximately 1 Cup of medium dice per half (or 2 cups total), while a medium to large sized onion can yield up to 2 Cups per half, or a total of 4 Cups.
Meal Prep: Don't waste those extras! Toss unused portions of your diced onion into snack sized Ziploc bags and pop them directly into the freezer.  Whatever the recipe, having those pre-diced onions on hand will absolutely come in handy for all kinds of future dishes, saving you both time and money. In most cases, you won't even need to thaw them. 
 

Bacon and Cheese Stuffed Poblanos and Jalapeños

by

Poblanos are the slightly larger, milder cousin of the well-known Jalapeño pepper, just as delicious with a little less heat, but more flavorful than a bell pepper. My version of this popular appetizer is a perfect finger food for parties, or a pre-dinner snack while everyone's hanging out in the kitchen waiting for taco night. Offering both Poblanos and Jalapeños gives everyone the option to choose their preference. Turn up the heat a few extra notches by adding chopped pickled jalapeños into the filling.

Ingredients

  • 4-5 Medium Poblano Peppers and/or Jalapeños
  • 4 Slices Cooked Bacon
  • 6 oz Cream Cheese, softened
  • 1 Scallion (green onion)
  • ¼ C. Cheddar Cheese, Grated
  • 3 Tbsp. Panko Breadcrumbs
  • 1 tsp. Kosher Salt
  • ½ tsp. Black Pepper

Directions

Step 1: Preheat oven to 350 ℉.

Step 2: Gather all of your ingredients. Make sure your peppers and scallion have been cleaned and dried.

Step 3: Wearing a pair of gloves (to protect your hands from capsaicin, the chemical found in the seeds and membrane than can irritate and burn the skin), carefully slice the peppers in half. Be mindful to cut evenly through the stem so that each piece has a half of the stem intact.

Step 4: Using your paring knife, carefully run the tip of the blade beneath the membrane and seeds, only going as far as the inner layer of the pepper. Using your gloved fingers, remove entirely, and discard. Once you have finished cleaning your peppers, it is safe to remove your gloves and wash your hands. Note: If using non-disposable kitchen gloves, wash your gloves thoroughly before removing.

Step 5: Place your hallowed peppers onto a sheet pan and set aside.

Step 6: In a medium mixing bowl, combine softened cream cheese, cheddar cheese and garlic powder.

Step 7: Chop bacon into small crumbles, and then slice about a ¼ cup's worth of scallions.

Step 8: Add both the bacon and the scallions to the mixing bowl and season with salt and pepper. Mix thoroughly.

Step 9: Move your combined mixture in a small bowl.

Step 10: Picking up one pepper half at a time, fill each cavity with the prepared mixture.

Step 11: Sprinkle each half with panko breadcrumbs, and a light sprinkle of salt to season.

Step 12: Move the sheet pan into the preheated oven and bake for 30 minutes.

Step 13: After 30 minutes, turn on the oven's broiler setting to high. Broil peppers for 2-3 minutes or until the tops are a crunchy, golden brown.

Step 14: Allow peppers to cool just a few minutes before serving!

Bacon and Cheese Stuffed Poblano and Jalapeños

This popular appetizer, perfect for your next Mexican-themed dinner party or Taco Tuesday, offers a combination of both poblano and jalapeño peppers to satisfy both mild palate as well as those who like a little more heat!
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Course: Appetizer, Snack
Cuisine: Mexican
Keyword: Appetizer, Poblano Peppers
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 235kcal

Equipment

  • Cutting Board
  • Chef's Knife
  • Small Paring Knife
  • Small Mixing Bowl
  • Medium Mixing Bowl
  • Rubber Spatula
  • Spoon
  • Kitchen (or disposable) Gloves
  • Sheet Pan

Ingredients

  • 4-5 Medium Poblano and/or Jalapeño Peppers
  • 4 Pieces Cooked Bacon
  • 6 oz. Cream Cheese at room temperature
  • ¼ Cup Cheddar Cheese shredded
  • 1 Each Scallion (green onion)
  • 1 Tbsp. Garlic Powder
  • 1 tsp. Kosher Salt to taste
  • ½ tsp. Black Pepper freshly ground
  • 3 Tbsp. Panko Breadcrumbs

Instructions

  • Preheat oven to 350 ℉.
  • Gather all of your ingredients. Make sure your peppers and scallion have been cleaned and dried.
  • Wearing a pair of gloves (to protect your hands from capsaicin, the chemical found in the seeds and membrane of hot peppers than can irritate and burn the skin), carefully slice the peppers in half. Be mindful to cut evenly through the stem so that each piece has a half of the stem intact.
  • Using your paring knife, carefully run the tip of the blade beneath the membrane and seeds, only going as far as the inner layer of the pepper. Using your gloved fingers, remove entirely, and discard. Once you have finished cleaning your peppers, it is safe to remove your gloves and wash your hands. Note: If using non-disposable kitchen gloves, wash your gloves thoroughly before removing.
  • Place your hallowed peppers onto a sheet pan and set aside.
  • In a medium mixing bowl, combine softened cream cheese, cheddar cheese and garlic powder.
  • Chop bacon into small crumbles, and then slice about a ¼ cup's worth of scallions.
  • Add both the bacon and the scallions to the mixing bowl and season with salt and pepper. Mix thoroughly.
  • Move your combined mixture in a small bowl.
  • Picking up one half at a time, fill each cavity with the prepared mixture.
  • Sprinkle each half with panko breadcrumbs, and a light sprinkle of salt to season.
  • Move the sheet pan into the preheated oven and bake for 30 minutes.
  • After 30 minutes, turn on the oven's broiler setting to high. Broil peppers for 2-3 minutes or until the tops are a crunchy, golden brown.
  • Allow peppers to cool just a few minutes before serving!

Nutrition

Serving: 62g | Calories: 235kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5.8g | Saturated Fat: 3.4g | Cholesterol: 37mg | Sodium: 291mg | Potassium: 37mg | Fiber: 0.7g | Sugar: 16g | Vitamin A: 10IU | Calcium: 47mg | Iron: 0.4mg

Homemade Strawberry Rhubarb Jam

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I have the fondest memories of visiting my grandfather's garden and seeing the beautiful vegetables he grew each year. Aside from an abundance of cucumbers and tomatoes, he also grew rhubarb. He'd carry a shaker filled with salt, sprinkle it on a freshly picked stalk and eat it out of hand. Much too sour for me as is, but he loved it. Cooked down with sweet, ripe strawberries to make homemade jam, however, the sourness of the rhubarb is the perfect blend of summer (and family!) memories.

INGREDIENTS

  • 1 Pint Fresh Strawberries about 2 cups, not including trimmed stems
  • 1 Lb. Fresh Rhubarb about 4 stalks
  • 2 ½ C. Granulated White Sugar adjusted to personal preference
  • 1 Tbsp. Fresh Lemon Juice from about ½ a lemon
  • 1 Tbsp. Vanilla Extract

DIRECTIONS

Step 1: Gather all of your ingredients. Rinse berries, rhubarb and lemon.

Step 2: Slice rhubarb into small pieces, about 1", then hull and half strawberries.

Step 3: Add strawberries and rhubarb to a large sauté pan, turn heat to low, then squeeze in the juice of half a lemon. The added acidity from the lemon reacts with the natural pectin in the fruit, aiding texture and balancing flavor.

Step 4: Add sugar and vanilla extract, then stir all of the ingredients together until well mixed.

Step 5: Increase the heat to medium, stirring every so often. The mixture will come to a slow simmer but be mindful to avoid a full boil. Adjust your temperature as needed.

Step 6: Continue stirring every so often until the ingredients starts to break down, maintaining a slow simmer. Using a rubber spatula, begin pressing the strawberries and rhubarb into a more cohesive mixture. Once everything is blended well, turn off the heat. Be mindful not to overcook, as you want to keep some integrity of the mixture.

Step 7: You'll begin to notice a difference in the consistency, and the jam will continue to thicken as the mixture cools.

Step 8: Once the jam has cooled enough to handle safely, fill two pint-sized mason jars using a wide-mouthed funnel, and lid. If the jam is still warm, allow to come to room temperature before adding the lid and refrigerate until ready to serve.

Step 9: Serve fresh jam on your favorite bagel or toast, or as a dessert sauce, such as atop ice cream or cheesecake!

Notes: Homemade jam can last up to two months if properly sealed and stored in the refrigerator... if it lasts that long!

Homemade Strawberry Rhubarb Jam

Savor the "bittersweet" flavors of summer by making this easy and delicious homemade strawberry rhubarb jam, perfect for spreading over toast and bagels, or a surprising topping for desserts!
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Dessert Sauce, Jam, Strawberries, Strawberry Rhubarb
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16 servings
Calories: 136kcal

Equipment

  • Paring Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Fruit Reamer (Citrus Juicer)
  • Large Sauté Pan
  • Rubber Spatula
  • 2 Pint-sized Jars with Lids
  • Wide-mouthed Funnel
  • Large Spoon or Ladle

Ingredients

  • 1 Pint Fresh Strawberries about 2 cups, not including stems
  • 1 Lb. Fresh Rhubarb approximately 4 large stalks
  • 2 ½ C. Granulated White Sugar adjust to personal preference
  • 1 Tbsp. Fresh Lemon Juice from about ½ a lemon
  • 1 Tbsp. Vanilla Extract

Instructions

  • Gather all of your ingredients. Rinse berries, rhubarb and lemon.
  • Slice rhubarb into small pieces, about 1", then hull and half strawberries.
  • Add strawberries and rhubarb to a large sauté pan, turn heat to low, then squeeze in the juice of half a lemon. The added acidity from the lemon reacts with the natural pectin in the fruit, aiding texture and balancing flavor.
  • Add sugar and vanilla extract, then stir all of the ingredients together until well mixed.
  • Increase the heat to medium, stirring every so often. The mixture will come to a slow simmer but be mindful to avoid a full boil. Adjust your temperature as needed.
  • Continue stirring every so often until the ingredients starts to break down, maintaining a slow simmer. Using a rubber spatula, begin pressing the strawberries and rhubarb into a more cohesive mixture. Once everything is blended well, turn off the heat. Be mindful not to overcook, as you want to keep some integrity of the mixture.
  • You'll begin to notice a difference in the consistency, and the jam will continue to thicken as the mixture cools.
  • Once the jam has cooled enough to handle safely, fill two pint-sized mason jars using a wide-mouthed funnel, and lid. If the jam is still warm, allow to come to room temperature before adding the lid and refrigerate until ready to serve.
  • Serve fresh jam on your favorite bagel or toast, or as a dessert sauce, such as atop ice cream or cheesecake!

Notes

Notes: Homemade jam can last up to two months if properly sealed and stored in the refrigerator... if it lasts that long!

Nutrition

Serving: 83g | Calories: 136kcal | Carbohydrates: 34g | Protein: 0.4g | Fat: 0.2g | Sodium: 1.7mg | Potassium: 118mg | Fiber: 1g | Sugar: 33g | Calcium: 28mg | Iron: 0.2mg

The Perfect Classic Vanilla Cheesecake

by

Funny story, but the first time I made this cheesecake was to celebrate Easter with our family. It baked perfectly, no cracking on top, and cutting through the creamy, delicate texture, I knew I had a winner! But with one bite, we all knew I'd forgotten one very important ingredient... the sugar. Needless to say, I've made this cheesecake recipe countless times since, always triple checking my ingredients, and it turns out perfectly every single time. It's the ideal dessert for your favorite fruit or chocolate sauce, fancy enough for a dinner party or classic enough after any weeknight meal. Take note that cheesecake should be chilled and fully set before serving, at least 6 hours or overnight, so it's best made the day before.

INGREDIENTS

For the Graham Cracker Crust

  • 1 ½ C. Graham Cracker Crumbs
  • 2 Tbsp. Granulated White Sugar
  • 1 Tbsp. Dark Brown Sugar
  • 1 Stick Unsalted Butter, melted

For the Cheesecake

  • 32 oz Cream Cheese, softened
  • 1 C. Granulated White Sugar
  • ⅔ C. Sour Cream
  • 1 Tbsp. Vanilla Extract
  • ⅛ tsp. Kosher Salt
  • 4 Large Eggs

DIRECTIONS

Step 1: Place a rack in the center and the lower half of the oven and preheat to 325 ℉. Gather all ingredients.

Step 2: To prepare the crust, mix together the graham cracker crumbs, both sugars, and melted butter in a medium mixing bowl. The texture should be similar to damp sand.

Step 3: Add a silicone liner to the bottom of a 9-inch springform pan (this silicone liner from King Arthur Baking Company is my favorite) or feel free to use parchment paper, sprayed generously with cooking spray. If using parchment, trace the bottom of the pan so the paper is the exact size. Using your hands or the back of a measuring cup, firmly press the crust mixture evenly onto the bottom and up the sides of the pan.

Step 4: Place the crust into the preheated oven and bake for 5 minutes, or just until the crust is slightly golden brown and set. Once removed from the oven, allow to cool at room temperature, or set in the fridge to cool faster.

Step 5: While the crust is baking, cream together the sugar and cream cheese until the mixture is smooth, but not over mixed. Add in the sour cream, vanilla and salt.

Step 6: In a small bowl, lightly beat the eggs with a fork. Gradually add in the eggs, and blend until fully combined.

Step 7: Pour cheesecake batter over the prepared crust. Gently tap to release any large air bubbles. Using a toothpick, you can pop any remaining air bubbles on the surface.

Step 8: Boil water for the water bath, either in a kettle or on the stove in a small pot.

Step 9: Place the cheesecake on the upper rack of the oven and place a metal baking pan on the shelf directly below. Very carefully fill the pan with several inches of boiling water and close the door. The water bath will create steam within the oven and help prevent cracks on the surface of the cheesecake.

Step 10: Bake just until the center of the cheesecake is slightly jiggly, and the sides around the top are lightly golden brown. You can check the doneness by inserting a toothpick (or a small paring knife) directly into the center of the cheesecake. Mixture should not liquid.

Chef's Tip: During baking, your cheesecake may rise above the top of the springform pan, but it will sink down as it cools. Should your cheesecake have any small cracks, run your fingers in hot water and smooth the surface by very gently tapping and running your wet finger over the crack. You can also use the back of a spoon, if you prefer. The warm water will fill the gap of the crack as the cheesecake sets.

Step 11: Allow the cheesecake to cool at room temperature for at least an hour, but up to 2 hours. The residual heat will allow the cheesecake to continue to baking and firm up the center.

Step 12: When cooled completely, move the cheesecake, uncovered, into the refrigerator, for a minimum of 6 hours but ideally overnight to fully set.

Step 13: Serve your cheesecake with Chantilly cream (whipped heavy cream sweetened with powdered sugar), chocolate sauce, or your favorite fruit dessert sauce.

The Perfect Classic Vanilla Cheesecake

Creamy and decadent, this easy, classic vanilla cheesecake is the ideal dessert, and a perfect canvas to serve with your favorite toppings!
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Desserts
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8 servings
Calories: 880kcal

Equipment

Ingredients

Graham Cracker Crust

  • 1 ½ C. Graham Cracker Crumbs
  • 2 Tbsp. Granulated White Sugar
  • 1 Tbsp. Dark Brown Sugar
  • 1 Stick Unsalted Butter melted

Cheesecake

  • 32 oz Softened Cream Cheese
  • 1 C. Granulated White Sugar
  • ⅔ C. Sour Cream
  • 1 Tbsp. Vanilla Extract or vanilla bean paste
  • ⅛ tsp. Kosher Salt
  • 4 Large Eggs at room temperature

Instructions

  • Place a rack in the center and the lower half of the oven and preheat to 325 ℉. Gather all ingredients.
  • To prepare the crust, mix together the graham cracker crumbs, both sugars, and melted butter in a medium mixing bowl. The texture should be similar to damp sand.
  • Add a silicone liner to the bottom of a 9-inch springform pan (this silicone liner from King Arthur Baking Company is my favorite) or feel free to use parchment paper, sprayed generously with cooking spray. If using parchment, trace the bottom of the pan so the paper is the exact size. Using your hands or the back of a measuring cup, firmly press the crust mixture evenly onto the bottom and up the sides of the pan.
  • Place the crust into the preheated oven and bake for 5 minutes, or just until the crust is slightly golden brown and set. Once removed from the oven, allow to cool at room temperature, or set in the fridge to cool faster.
  • While the crust is baking, cream together the sugar and cream cheese until the mixture is smooth, but not over mixed. Add in the sour cream, vanilla and salt.
  • In a small bowl, lightly beat the eggs with a fork. Gradually add in the eggs, and blend until fully combined.
  • Pour cheesecake batter over the prepared crust. Gently tap to release any large air bubbles. Using a toothpick, you can pop any remaining air bubbles on the surface.
  • Boil water for the water bath, either in a kettle or on the stove in a small pot.
  • Place the cheesecake on the upper rack of the oven and place a metal baking pan on the shelf directly below. Very carefully fill the pan with several inches of boiling water and close the door. The water bath will create steam within the oven and help prevent cracks on the surface of the cheesecake.
  • Bake just until the center of the cheesecake is slightly jiggly, and the sides around the top are lightly golden brown. You can check the doneness by inserting a toothpick (or a small paring knife) directly into the center of the cheesecake. Mixture should not liquid.
  • During baking, your cheesecake may rise above the top of the springform pan, but it will sink down as it cools. Should your cheesecake have any small cracks, run your fingers in hot water and smooth the surface by very gently tapping and running your wet finger over the crack. You can also use the back of a spoon, if you prefer. The warm water will fill the gap of the crack as the cheesecake sets.
  • Allow the cheesecake to cool at room temperature for at least an hour, but up to 2 hours. The residual heat will allow the cheesecake to continue baking and firm up the center.
  • When cooled completely, move the cheesecake, uncovered, into the refrigerator, for a minimum of 6 hours but ideally overnight to fully set.
  • Serve your cheesecake with Chantilly cream (whipped heavy cream sweetened with powdered sugar), chocolate sauce, or your favorite fruit dessert sauce.

Notes

Baking ahead or have leftovers? This cheesecake freezes incredibly well and thaws beautifully! Simply wrap cheesecake tightly in plastic wrap and then again with aluminum foil. Store in the freezer up for up to a month. A few hours before serving, remove the cheesecake from the freezer and allow to come back to room temperature. 

Nutrition

Serving: 247g | Calories: 880kcal | Carbohydrates: 74g | Protein: 14g | Fat: 59g | Saturated Fat: 32g | Cholesterol: 258mg | Sodium: 704mg | Potassium: 230mg | Sugar: 43g | Calcium: 154mg | Iron: 2mg

Authentic and Easy Mexican Guacamole

by

Delicious, homemade guacamole comes together easily with just a few simple ingredients and is the perfect accompaniment for all of your favorite Mexican dishes, like tacos, fajitas, burritos, salads... or even just as a dip for tortilla chips! In my former job, I led our Foodies Employee Resource Group and co-hosted an event with our Latinos Group celebrating Hispanic Heritage Month. When asked to teach a virtual cooking segment to our remote team, I chose to showcase my guacamole recipe, and it was a huge hit! While it may be hard to resist, be sure to refrigerate for a minimum of 30 minutes to allow the flavors to meld before enjoying.

Ingredients:

  • 2 Each Ripe Avocados
  • ½ Medium Red Onion
  • 1 Tbsp. Minced Garlic
  • Juice from ½ Lime
  • ¼ C. Grape Tomatoes
  • 1 Handful Fresh Cilantro
  • ½ tsp. Salt & Pepper to taste

Directions:

Step 1: Gather all of your ingredients.

Step 2: Using a small paring knife, slice grape tomatoes in half. I prefer grape tomatoes as they have smaller seeds. Using a chef's knife, carefully chop the sliced tomatoes by rocking the knife back and forth. Strain the tomatoes to drain excess liquid.

Step 3: Holding the avocado in your hand, with the pit facing the lower part of your palm, carefully use a chef's knife to slice the avocado in half lengthwise.

Step 4: Twist the avocado to separate into two halves. Remove the pit by carefully hitting the end of the chef's knife against the pit itself and twist. The pit should easily pop out.

Step 5: Using your paring knife, score lines in a hatch pattern by slicing vertically and then horizontally across the flesh, being mindful not to press through the skin.

Step 6: Using a spoon, scoop out the avocado into a medium bowl.

Step 7: Squeeze a half a lime over the avocado. The lime not only adds flavor, but also prevents the fruit from oxidizing and turning brown.

Step 8: Using a fork, mash the avocado to your preferred texture (either smooth or chunky).

Step 9: Mix in the chopped tomato and add the minced garlic. Season with salt and pepper to taste, starting with a half teaspoon of salt, a quarter teaspoon of pepper, and adjust accordingly.

Step 10: Next, prepare the red onion. Rinse off your cutting board from the tomatoes and lay a piece of damp paper towel beneath the board. This will help secure the cutting board so that it does not move. Slice off the 'stem' end of the onion, and then slice the onion in half through the 'root' end. Peel away the outer paper layer.

Step 11: Laying the flat end down against the cutting board, place a flat palm on the rounded part of the onion, and carefully slice horizontal slices ¾ of the way through (you should get about 3 slices). Rotate the onion and holding the outside, carefully slice vertical lines across the whole top, ¾ of the way through. The closer the slices, the finer the dice.

Step 12: Rotate the onion again so that the root end is facing your palm, but the cut side is still facing down. Place your fingers on top of the onion but curl your fingers inward. This will protect your fingers from accidents! Carefully, run the center of the knife across the onion, slicing away from you, working from the outside in. Keep a single, straight motion all the way through for each slice, avoiding trying to 'saw' through the onion. This will significantly help against releasing too much of the amino acids that cause those tears!

Step 13: Grab a handful of fresh cilantro. Roll the cilantro up as tightly as you can, and tucking your fingers in, gently glide the knife across the herbs, using your knuckles as a guide. Keep the tip of the knife resting on the cutting board as you chop in a forward motion. With one hand on the handle and the other safely on the top of the knife, rock back and forth until the cilantro is fully chopped.

Step 14: Add the cilantro to the mixture and stir to combine. Taste to see if you need to add additional salt, pepper, or lime juice, and adjust as desired. While the guacamole should rest for a minimum of 30 minutes to allow all of the flavors to meld, an hour or more will yield a tastier dip. Cover and refrigerate.

Guacamole is best served the same day it's made, so plan accordingly! Serve alongside tortilla chips or with your favorite Mexican dishes.

Authentic and Easy Mexican Guacamole

This creamy, avocado-based dip is bursting with flavor, and perfect for serving alongside your favorite Mexican dishes like tacos, fajitas, or burritos, atop salads, with eggs, or with tortilla chips!
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Course: Appetizer, Snack
Cuisine: Mexican
Keyword: Avocado, Dips, Guacamole, Mexican
Prep Time: 15 minutes
Resting Time: 30 minutes
Servings: 4 servings
Calories: 119kcal

Equipment

Ingredients

  • 2 Each Ripe Avocados
  • ½ Medium Red Onion
  • 1 Tbsp. Garlic, Minced
  • ½ Each Lime
  • ¼ C. Grape Tomatoes or other preferred tomato
  • 1 Handful Fresh Cilantro
  • ½ tsp. Salt & Pepper more or less to taste

Instructions

  • Gather all of your ingredients.
  • Using a small paring knife, slice grape tomatoes in half. I prefer grape tomatoes as they have smaller seeds. Using a chef's knife, carefully chop the sliced tomatoes by rocking the knife back and forth. Strain the tomatoes to drain excess liquid.
  • Holding the avocado in your hand, with the pit facing the lower part of your palm, carefully use a chef's knife to slice the avocado in half lengthwise.
  • Twist the avocado to separate into two halves. Remove the pit by carefully hitting the end of the chef's knife against the pit itself and twist. The pit should easily pop out.
  • Using your paring knife, score lines in a hatch pattern by slicing vertically and then horizontally across the flesh, being mindful not to press through the skin.
  • Using a spoon, scoop out the avocado into a medium bowl.
  • Squeeze a half a lime over the avocado. The lime not only adds flavor, but also prevents the fruit from oxidizing and turning brown.
  • Using a fork, mash the avocado to your preferred texture (either smooth or chunky).
  • Mix in the chopped tomato and add the minced garlic. Season with salt and pepper to taste, starting with a half teaspoon of salt, a quarter teaspoon of pepper, and adjust accordingly.
  • Next, prepare the red onion. Rinse off your cutting board from the tomatoes and lay a piece of damp paper towel beneath the board. This will help secure the cutting board so that it does not move. Slice off the 'stem' end of the onion, and then slice the onion in half through the 'root' end. Peel away the outer paper layer.
  • Laying the flat end down against the cutting board, place a flat palm on the rounded part of the onion, and carefully slice horizontal slices ¾ of the way through (you should get about 3 slices). Rotate the onion and holding the outside, carefully slice vertical lines across the whole top, ¾ of the way through. The closer the slices, the finer the dice.
  • Rotate the onion again so that the root end is facing your palm, but the cut side is still facing down. Place your fingers on top of the onion but curl your fingers inward. This will protect your fingers from accidents! Carefully, run the center of the knife across the onion, slicing away from you, working from the outside in. Keep a single, straight motion all the way through for each slice, avoiding trying to 'saw' through the onion. This will significantly help against releasing too much of the amino acids that cause those tears!
  • 13. Grab a handful of fresh cilantro. Roll the cilantro up as tightly as you can, and tucking your fingers in, gently glide the knife across the herbs, using your knuckles as a guide. Keep the tip of the knife resting on the cutting board as you chop in a forward motion. With one hand on the handle and the other safely on the top of the knife, rock back and forth until the cilantro is fully chopped.
  • Add the cilantro to the mixture and stir to combine. Taste to see if you need to add additional salt, pepper, or lime juice, and adjust as desired. While the guacamole should rest for a minimum of 30 minutes to allow all of the flavors to meld, an hour or more will yield a tastier dip. Cover and refrigerate.
  • Guacamole is best served the same day it's made, so plan accordingly! Serve alongside your favorite tortilla chips or favorite Mexican dishes.

Notes

Note: If you've ever heard the phrase, 'the sharper your knife, the less you cry', when cutting onions, there is definitely truth here. Whether slicing, dicing or chopping, make sure to use a steel or a knife block to sharpen your knife (and then rinse the knife before using) to get through the job as painlessly (and tearlessly!) as possible. 
Suggestion: Wanna turn up the heat?  Add diced jalapeños! You can adjust the heat level by either adding in or separating out the seeds. 

Nutrition

Serving: 4Tbsp. | Calories: 119kcal | Carbohydrates: 8.6g | Protein: 1.5g | Fat: 9.7g | Saturated Fat: 1.3g | Sodium: 6.4mg | Potassium: 386mg | Fiber: 4.8g | Sugar: 0.3g | Calcium: 13mg | Iron: 0.5mg

Ultimate Triple Chocolate Chip Cookies

by

Every baker should have a favorite chocolate chip cookie recipe that they know by heart, one with the perfect texture, ratio of chocolate in every bite, and will have everyone asking, "what makes these so good?" There are many variations out there, some soft and chewy, some thin and crispy. This recipe is my tried-and-true 'go-to', loaded with 3 different types of chocolate, slightly crispy on the outside but soft on the inside, and a secret ingredient that gives this cookie a little something extra.

Makes 44 Cookies

INGREDIENTS

  • 2 Sticks Unsalted Butter, cold, cut into small pieces
  • 1 C. Granulated, White Sugar
  • 1 C. Light Brown Sugar, firmly packed
  • 2 Large Eggs, at room temperature
  • 1 Tbsp. Pure Vanilla Extract
  • 3-¼ C. All Purpose Flour, measured evenly
  • 1 tsp. Baking Soda, dissolved in 2 tsp. of hot water
  • ½ tsp. Kosher Salt
  • ½ tsp. Cinnamon
  • 2 C. Good Quality Chocolate Chips, a mix of milk, semi-sweet and dark (such as Ghirardelli)

DIRECTIONS

Step 1: Preheat oven to 325℉.

Step 2: Line 2 baking sheets with parchment paper and gather all of your ingredients.

Step 3: In a stand mixer (or a large bowl if using a hand-held mixer), cream together the butter and both sugars, careful not to overmix. You should be able to see small pieces of your butter. Beat in the eggs, one at a time, until fully incorporated and the glossiness of the egg has absorbed into the dough.

Step 4: Mix in the vanilla extract, and then add in the dissolved baking soda.

Step 5: In a separate bowl, sift together the flour, salt and cinnamon. If you don't have a hand-held mesh strainer, you can use a whisk to blend all of the dry ingredients together. This step ensures that your seasoned flour is well mixed.

Step 6: Add the flour mixture into the creamed butter, one cup at a time, just until it comes together, careful not to overwork the dough. (This helps prevent your cookies from being tough!)

Step 7: Gently stir in the chocolate chips by hand, using a wooden spoon. Make sure to scrape the bottom of the mixing bowl to ensure there is no remaining flour not thoroughly mixed through.

Step 8: Using a medium cookie scoop (or feel free to just use a regular spoon, but the cookie scoop will ensure your cookies are the same size and bake evenly), measure out your cookie dough.

Step 9: If baking your cookies immediately, place dough directly onto your cookie sheet, about 2" apart, mindful not to overcrowd. Cookies will spread slightly, but if you started with cold butter and did not overwork the dough, they should bake perfectly.

Step 10: While it's not necessary for this recipe, I always prefer to chill my chocolate chip cookie dough for a minimum of an hour before baking. This allows the dough to really absorb all the flavors, re-chill the butter, and bake perfectly. In this case, I'll load up a cookie sheet with portioned dough, pop it in the fridge (or freezer), and then just bake a few at a time on a separate cookie sheet whenever the mood for a cookie strikes!

Step 11: Bake in a preheated oven for about 12 minutes (less if your oven tends to run hot). The top should be lightly golden brown, but the cookie should be slightly underbaked. This is because the cookies will continue to bake on the cookie sheet after they've been removed from the oven due to the residual heat, and this allows them to set without overbaking. Wait a full minute or so, and then, using a spatula, move your cookies to a wire cooling rack.

Notes

While it’s not ‘required’ for this recipe, I always prefer to chill my cookie dough for a minimum of an hour before baking, so if you have the extra time, I’d highly suggest adding this step. This allows the dough to really absorb all the flavors, re-chill the butter, and bake perfectly. If you opt to bake your cookies at a later time, load up your sheet pan, and place the entire pan directly into your fridge or freezer (unused cookie dough portions can be stored in a Ziploc bag and kept frozen for several months).

If baking cookies directly from the refrigerator or freezer, you may opt to increase your oven temperature to 350° F and give them a few extra minutes baking time. 

Ultimate Triple Chocolate Chip Cookies

My tried-and-true, go-to chocolate chip cookie recipe that will have everyone asking "what makes these so good?"
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Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Chip Cookies, Cookies
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 44 Cookies
Calories: 164kcal

Equipment

Ingredients

  • 2 Sticks Unsalted Butter cold, cut into small pieces
  • 1 C. Granulated, White Sugar
  • 1 C. Light Brown Sugar firmly packed
  • 2 Large Eggs at room temperature
  • 1 Tbsp. Vanilla Extract
  • 3-¼ C. All Purpose Flour measured evenly
  • 1 tsp. Baking Soda dissolved in 2 tsp. of hot water
  • ½ tsp. Kosher Salt
  • ½ tsp. Cinnamon
  • 2 C. Good Quality Chocolate Chips A mix of milk, semi-sweet and dark (such as Ghirardelli)

Instructions

  • Preheat your oven to 325℉.
  • Line 2 baking sheets with parchment paper and gather all of your ingredients.
  • In a stand mixer (or a large bowl if using a hand-held mixer), cream together the butter and both sugars, careful not to overmix. You should be able to see small pieces of your butter. Beat in the eggs, one at a time, until fully incorporated and the glossiness of the egg has absorbed into the dough.
  • Mix in the vanilla extract, and then add in the dissolved baking soda.
  • In a separate bowl, sift together the flour, salt and cinnamon. If you don't have a mesh strainer, you can use a whisk to blend all of the dry ingredients together.
  • Add the flour mixture into the creamed butter, one cup at a time, just until it comes together, careful not to overwork the dough. (This helps prevent your cookies from being tough!)
  • Gently stir in the chocolate chips by hand, using a wooden spoon. Make sure to scrape the bottom of the mixing bowl to ensure there is no remaining flour or other dry ingredients not thoroughly mixed through.
  • Using a medium cookie scoop (or feel free to just use a regular spoon, but the cookie scoop will ensure your cookies are the same size and bake evenly), measure out your cookie dough.
  • If baking your cookies immediately, place dough directly onto your cookie sheet, about 2" apart, mindful not to overcrowd. Cookies will spread slightly, but if you started with cold butter and did not overwork the dough, they should bake perfectly.
  • While it's not necessary for this recipe, I always prefer to chill my chocolate chip cookie dough for a minimum of an hour before baking. This allows the flour to rehydrate and the dough to absorb all the delicious flavors, while firming the butter to ensure your cookie bakes perfectly. In this case, I'll load up a cookie sheet with portioned dough, pop it in the fridge (or freezer), and then just bake a few at a time on a separate cookie sheet.
  • Bake in a preheated oven for about 12 minutes (less if your oven tends to run hot). The top should be lightly golden brown, but the cookie should be slightly underbaked. This is because the cookies will continue to bake on the cookie sheet after they've been removed from the oven due to the residual heat, and this allows them to set without overbaking. Wait a full minute or so, and then, using a spatula, move your cookies to a wire cooling rack.

Notes

While it’s not ‘required’ for this recipe, I always prefer to chill my cookie dough for a minimum of an hour before baking, so if you have the extra time, I'd highly suggest adding this step. This allows the dough to really absorb all the flavors, re-chill the butter, and bake perfectly. If you opt to bake your cookies at a later time, load up your sheet pan, and place the entire pan directly into your fridge or freezer (unused cookie dough portions can be stored in a Ziploc bag and kept frozen for several months).
If baking cookies directly from the refrigerator or freezer, you may opt to increase your oven temperature to 350° F and give them a few extra minutes baking time. 

Nutrition

Serving: 1Cookie | Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7.7g | Saturated Fat: 4.6g | Cholesterol: 20mg | Sodium: 52mg | Potassium: 35mg | Fiber: 1.7g | Sugar: 14g | Calcium: 14mg | Iron: 0.9mg

Fresh Strawberry Sauce

by

Strawberry season here in Maryland is one of my favorite times. We have several local farms where you can pick-your-own, and this fresh strawberry sauce is the perfect topping for anything from cheesecakes to ice cream, pound cake to strawberry shortcakes... or even pancakes! Depending on the sweetness or tartness of your berries, you can always adjust the amount of sugar. A pinch of salt and a little acidity from the fresh lemon juice balances out the sweetness and brightens up the sauce.

INGREDIENTS

  • 1 Pint Fresh Strawberries
  • 3 Tbsp. Granulated White Sugar
  • 1 tsp. Lemon Juice (as needed)
  • 1 Scant Pinch of Kosher Salt (as needed)

DIRECTIONS

Step 1: Carefully slice strawberries and add to a medium sauté pan over medium heat.

Step 2: Sprinkle strawberries with sugar and toss with a rubber spatula until fully coated. Add a scant pinch of salt and mix to combine.

Step 3: Once the berries have started to release their juices, squeeze in about a teaspoon of lemon juice. Bring to a gentle simmer.

Step 4: As the sauce cooks down, the sauce will begin to thicken. This can take anywhere from 10-15 minutes, depending on the amount of moisture in the fruit.

Step 5: The sauce is ready when you can run your finger along the back of the spatula, and you can see a clear line. The sauce will continue to thicken as it cools. Remove from heat and allow to come to room temperature. Store in the fridge in an airtight container until ready to serve.

Fresh Strawberry Sauce

This fresh strawberry sauce is the perfect topping for cheesecake, ice cream, pound cake, shortcakes or even pancakes!
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Course: Dessert
Cuisine: American
Keyword: Dessert Sauce, Strawberries, Toppings
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: 64kcal

Equipment

  • Small Paring Knife
  • Cutting Board
  • Medium Sauté Pan
  • Rubber Spatula

Ingredients

  • 1 Pint Fresh Strawberries rinsed, and patted dry
  • 3 Tbsp. Granulated White Sugar
  • 1 tsp. Lemon Juice
  • 1 Pinch Kosher Salt

Instructions

  • Carefully slice strawberries and add to a medium sauté pan over medium heat.
  • Sprinkle strawberries with sugar and toss with a rubber spatula until fully coated. Add a scant pinch of salt and mix to combine.
  • Once the berries have started to release their juices, squeeze in about a teaspoon of lemon juice. Bring to a gentle simmer.
  • As the sauce cooks down, the sauce will begin to thicken. This can take anywhere from 10-15 minutes, depending on the amount of moisture in the fruit.
  • The sauce is ready when you can run your finger along the back of the spatula, and you can see a clear line. The sauce will continue to thicken as it cools.

Notes

This fresh strawberry sauce is delicious as is, but you can also make a simple puree by adding it to a blender and processing it. Prefer your sauce seedless? Just use a strainer to catch the seeds.

Nutrition

Serving: 100g | Calories: 64kcal | Carbohydrates: 16g | Protein: 0.6g | Fat: 0.3g | Sodium: 121mg | Potassium: 138mg | Fiber: 1.8g | Sugar: 13g | Vitamin C: 25mg | Calcium: 14mg | Iron: 0.4mg

Healthy Baked Chicken Wings with Spicy Seasoning Rub

by

We have this great pub close to our house that hands-down, has the best wings in town, which are of course, deep fried. We always order a dozen to split, half 'mild' with blue cheese for me and 'hot' with Ranch for Jim. When we're cooking at home, however, I actually prefer baked wings instead, to keep things a little healthier, with a mildly kicked-up seasoning rub you can serve 'naked-style' or tossed in our favorite wing sauce. The extra step of parboiling before cooking the wings in the oven helps to lighten them up by rendering excess fat (and calories!) without sacrificing flavor. These are perfect for when we're watching football or any weeknight we're craving pub fare.

INGREDIENTS

  • 2 Lbs. Chicken Wings, drums and flats
  • 2 Tbsp. Salt, Kosher or Table
  • 1 Tbsp. Black Pepper
  • 2 Tbsp. Garlic Powder
  • ½ Tbsp. Garlic Salt
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Cayenne Pepper
  • 2 tsp. Paprika
  • 2 Tbsp. Olive Oil
  • Any seasonings can be adjusted according to your personal preference

DIRECTIONS

Step 1: Begin by preheating your oven to 425℉ and bringing a large pot of water to a full boil.

Step 2: Line a sheet pan with 2 layers of paper towels (you'll use this to lay out your chicken wings after they've been parboiled).

Step 3: Trim any excess skin from your chicken wings. When your water has reached a full boil, carefully add wings directly into the pot and allow to cook for 8 minutes. Depending on the size of your pot, you may need to do this in multiple batches, as you don't want to overcrowd the pot and boil over. This process helps to render the excess fat, lock in the juices, and speed up your final cooking time in the oven.

Step 4: Once parboiled, remove chicken wings using a kitchen strainer, and place directly on your paper towel-lined sheet pan. This will help to soak up the extra moisture before the next step. Allow the chicken to cool while you mix up your seasoning blend.

Step 5: Into a small mixing bowl, whisk together salt, pepper, garlic powder, garlic salt, oregano, cayenne pepper, and paprika.

Step 6: Move your slightly cooled chicken wings into a large mixing bowl and sprinkle the seasoning blend over. Toss gently or use your tongs to make sure that all of the pieces are thoroughly coated.

Step 7: Wipe down your sheet pan and toss the used paper towels. Add a piece of aluminum foil or parchment paper (to save your pans) and add the wire rack. If you are using an olive oil sprayer, go ahead and lightly spray the wire rack - this will help prevent the chicken wings from sticking during cooking.

Alternatively, you can use olive oil on a paper towel and wipe the surface of the rack.

Step 8: Add your chicken directly to the rack, spaced apart so the pieces are not directly touching. Spray (or drizzle) the top of the wings with additional olive oil.

Step 9: Move the pan directly into the preheated oven and cook for 20 minutes.

Step 10: Remove wings from the oven, and using a pair of tongs, flip each piece to the opposite side. Return the pan to the oven and continue cooking for another 20 minutes.

Step 11: To get that extra crispy outside, turn the oven onto your low broiler setting for an additional (maximum) 5 minutes - keep a close eye, just in case, as all ovens vary, and you don't want your wings to burn.

Step 12: Serve wings "naked style" alongside your preferred dipping sauce (Ranch or Blue Cheese), and sliced veggies, or feel free to toss in your favorite wing sauce.

Healthy Baked Chicken Wings with Spicy Seasoning Rub

A healthier version of the classic and popular bar food, these seasoned wings are baked in the oven and turn out crispy and delicious every time, without the excess calories from deep frying. They're perfect for watching football... or anytime!
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Chicken Wings, Game Day Snacks, Wings
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4
Calories: 582kcal
Author: Desire' Stasen

Equipment

  • 1 Sheet Pan with Wire Rack
  • Aluminum Foil or parchment paper
  • 1 Olive Oil Sprayer Optional
  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • Kitchen Scissors or a small pairing knife
  • Pair of Tongs
  • Stainless Steel Spider
  • Wire Whisk
  • Paper Towels

Ingredients

  • 2 Lbs. Chicken Wings, drums and flats (approx. 20 pieces)
  • 2 Tbsp. Salt kosher or table is fine
  • 1 Tbsp. Black Pepper
  • 2 Tbsp. Garlic Powder
  • ½ Tbsp. Garlic Salt
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Cayenne Pepper or to taste
  • 2 tsp. Paprika
  • 2 Tbsp. Olive Oil

Instructions

  • Begin by preheating your oven to 425℉ and bringing a large pot of water to a full boil.
  • Line a sheet pan with 2 layers of paper towels (you'll use this to lay out your chicken wings after they've been par-boiled).
  • Trim any excess skin from your chicken wings. When your water has reached a full boil, carefully add wings directly into the pot and allow to cook for 8 minutes. Depending on the size of your pot, you may need to do this in multiple batches, as you don't want to overcrowd the pot and boil over. This process helps to render the excess fat, lock in the juices, and speed along your final cooking time in the oven.
  • Once par-boiled, remove chicken wings using a stainless steel spider, and place directly on your paper towel-lined sheet pan. This will help to soak up the extra moisture before the next step. Allow the chicken to cool while you mix up your seasoning blend.
  • Into a small mixing bowl, whisk together your salt, pepper, garlic powder, garlic salt, oregano, cayenne pepper and oregano.
  • Move your slightly cooled chicken wings into a large mixing bowl and sprinkle the seasoning blend over. Toss gently or use your tongs to make sure that all of the pieces are thoroughly coated.
  • Wipe down your sheet pan and toss the used paper towels. Add a piece of parchment paper (to save your pans) and add the wire rack. If you are using an olive oil sprayer, go ahead and lightly spray the wire rack - this will help prevent the chicken wings from sticking during cooking. https://amzn.to/3AXz4Mx
  • Alternatively, you can use olive oil on a paper towel and wipe the surface of the rack.
  • Add your chicken directly to the rack, spaced apart so the pieces are not directly touching. Spray (or drizzle) the top of the wings with additional olive oil.
  • Move the pan directly into the preheated oven and cook for 20 minutes.
  • Remove wings from the oven, and using a pair of tongs, flip each piece to the opposite side. Return the pan to the oven and continue cooking for another 20 minutes.
  • To get that extra crispy outside, turn the oven onto your low broiler setting for an additional (maximum) 5 minutes - keep a close eye on the pan, just in case, as all ovens vary.
  • Serve wings "naked style" alongside your preferred dipping sauce (Ranch or Blue Cheese), and sliced veggies, or feel free to toss in your favorite wing sauce.

Nutrition

Serving: 5Pieces | Calories: 582kcal | Carbohydrates: 7.2g | Protein: 52g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 319mg | Fiber: 2.4g | Sugar: 0.5g