Based on the recipe found here.
CHICKEN WITH MUSHROOM GRAVY
4 boneless, skinless chicken breasts, pounded thin
2 Tbsp. olive oil
3 Tbsp. butter
4 oz mushrooms, sliced
1 clove minced garlic
1/4 c. flour
2 c. beef broth
Heat olioil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.
Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden. Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden. Turn heat DOWN to medium. Add flour and mix for 1 minute. Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there). Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper. Return chicken to the pan and turn to coat in gravy.
3.3.19
Chinese Coleslaw
CHINESE COLESLAW
1 head red cabbage
8 Tbsp. salted sunflower seeds
8 green onions, sliced
1 large can mandarin oranges, drained
1/4 c. butter
2-3 oz. sliced or slivered almonds
2 packages ramen noodles, crushed
2-4 Tbsp. sesame seeds
2 Tbsp, sugar
1/3 c. rice vinegar
3/8 c. oil
2 Tbsp. soy sauce
1/4 tsp. pepper
Chop cabbage in food processor finely. Put in large bowl with sunflower seeds, green onions and mandarin oranges. In medium pan melt butter and saute almonds, noodles and sesame seeds. Let cool. In small bowl mix sugar, rice vinegar, oil, soy sauce and pepper until emulsified. Combine all ingredients and toss.
Broccoli Craisin Salad
BROCCOLI CRAISIN SALAD
2 broccoli heads, cut into bite-size pieces
1/2 red onion, chopped finely
1/4 c. dried cranberries
1/2 c. salted sunflower seeds
8-10 slices bacon, cooked & crumbled
1 c. mayonnaise
2 Tbsp. apple cider vinegar
1/2 c. sugar
Combine broccoli, onion, cranberries, sunflower seeds and bacon in large bowl. In small bowl mix mayonnaise, vinegar and sugar until smooth. Pour over salad and toss to coat. Refrigerate for several hours before serving.
Erik's Taco Salad
ERIK'S TACO SALAD
2 lbs. hamburger or ground turkey
2 c. sour cream
1/3 c. chili sauce
2 tsp. finely chopped onion
1 c. red onion
2 cans (15 oz) kidney beans
2 pkg taco seasoning
2 c. water
2 heads of lettuce
2 avocados
2 tomatoes
1 c. olives, sliced
tortilla chips
3 c. shredded cheddar cheese
Combine sour cream, chili sauce and onion and place in refrigerator. Brown meat with onion then drain. Add kidney beans, taco seasoning, and water. Simmer for 10 minutes. Toss with lettuce, avocado, tomato, olives, chips, and cheese. Then add dressing from the refrigerator.
2 lbs. hamburger or ground turkey
2 c. sour cream
1/3 c. chili sauce
2 tsp. finely chopped onion
1 c. red onion
2 cans (15 oz) kidney beans
2 pkg taco seasoning
2 c. water
2 heads of lettuce
2 avocados
2 tomatoes
1 c. olives, sliced
tortilla chips
3 c. shredded cheddar cheese
Combine sour cream, chili sauce and onion and place in refrigerator. Brown meat with onion then drain. Add kidney beans, taco seasoning, and water. Simmer for 10 minutes. Toss with lettuce, avocado, tomato, olives, chips, and cheese. Then add dressing from the refrigerator.
Simple Brownies
SIMPLE BROWNIES
1 c. sugar
2 large eggs
1/2 c. coconut oil, melted
1 tsp. vanilla
1/4 tsp. baking powder
1/3 c. cocoa
1/4 tsp. salt
1/2 c. flour
Beat sugar and eggs for 60-90 seconds until sugar is dissolved and mixture is pale yellow. Add oil and vanilla. Fold in dry ingredients. Pour into greased 9x9 pan. Bake 350 F for 20 minutes. Cool completely before cutting.
Can double recipe and use 9x13 pan but baking time is longer.
1 c. sugar
2 large eggs
1/2 c. coconut oil, melted
1 tsp. vanilla
1/4 tsp. baking powder
1/3 c. cocoa
1/4 tsp. salt
1/2 c. flour
Beat sugar and eggs for 60-90 seconds until sugar is dissolved and mixture is pale yellow. Add oil and vanilla. Fold in dry ingredients. Pour into greased 9x9 pan. Bake 350 F for 20 minutes. Cool completely before cutting.
Can double recipe and use 9x13 pan but baking time is longer.
Champagne Vinaigrette
Based on the recipe found here.
CHAMPAGNE VINAIGRETTE
1 garlic clove, finely chopped
2 Tbsp. dijon Mustard
1/4 c. champagne vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. honey
2 or 3 dashes hot sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. extra virgin olive oil
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puree until smooth.
CHAMPAGNE VINAIGRETTE
1 garlic clove, finely chopped
2 Tbsp. dijon Mustard
1/4 c. champagne vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. honey
2 or 3 dashes hot sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. extra virgin olive oil
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puree until smooth.
Macaroni and Cheese
Based on the recipe found here.
MACARONI AND CHEESE
Mac and Cheese Sauce
3 c. whole milk
1 c. heavy cream
6 oz. cream cheese, room temperature, cut in 12 pieces
1/2 c. butter
1/4 c. flour
3/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. granulated garlic
10 oz. shredded cheddar and Monterey jack cheese blend
Per Serving
1 c. Mac and Cheese Sauce
1 c. cooked cavatappi (spiral tube macaroni)
1/2 c. shredded cheddar cheese
1/4 c. Panko bread crumbs
1 Tbsp. melted butter
In a saucepan, heat milk and cream on medium heat, stirring often, just until boiling but do not allow to boil. Stir in cream cheese and stir until melted. Keep hot, do not allow to boil. In a large, heavy pot, melt butter on medium heat. Whisk in flour, peppers, salt and garlic; let cook for 2 minutes, whisking continuously, then stir into hot milk-cream mixture. Let cook, stirring continuously, until it thickens. Stir in cheese and cook, stirring often, until cheese melts. In small bowl toss Panko crumbs with butter.
Spread about 1/4 cup Mac and Cheese Sauce in bottom of individual oven-proof dishes. Top with cavatappi, then cheddar, then 3/4 cup Mac and Cheese Sauce. Top with buttered Panko. Bake at 450 F for 7 to 10 minutes until hot and Panko turns golden.
MACARONI AND CHEESE
Mac and Cheese Sauce
3 c. whole milk
1 c. heavy cream
6 oz. cream cheese, room temperature, cut in 12 pieces
1/2 c. butter
1/4 c. flour
3/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. granulated garlic
10 oz. shredded cheddar and Monterey jack cheese blend
Per Serving
1 c. Mac and Cheese Sauce
1 c. cooked cavatappi (spiral tube macaroni)
1/2 c. shredded cheddar cheese
1/4 c. Panko bread crumbs
1 Tbsp. melted butter
In a saucepan, heat milk and cream on medium heat, stirring often, just until boiling but do not allow to boil. Stir in cream cheese and stir until melted. Keep hot, do not allow to boil. In a large, heavy pot, melt butter on medium heat. Whisk in flour, peppers, salt and garlic; let cook for 2 minutes, whisking continuously, then stir into hot milk-cream mixture. Let cook, stirring continuously, until it thickens. Stir in cheese and cook, stirring often, until cheese melts. In small bowl toss Panko crumbs with butter.
Spread about 1/4 cup Mac and Cheese Sauce in bottom of individual oven-proof dishes. Top with cavatappi, then cheddar, then 3/4 cup Mac and Cheese Sauce. Top with buttered Panko. Bake at 450 F for 7 to 10 minutes until hot and Panko turns golden.
Creamed Spinach
Based on the recipes found here and here.
CREAMED SPINACH
1 Tbsp. unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, roughly chopped
pinch crushed red pepper flakes
3 (16 oz.) packages frozen chopped spinach, thawed with water squeezed out
1/4 tsp. nutmeg
salt and pepper
1 (8 oz.) package cream cheese, cut into six pieces
heavy cream
1-1/3 c. Parmesan cheese, grated and divided
1/2 c. Gruyere cheese, grated
Melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 4-5 minutes. Stir in garlic and red pepper flakes and cook for another minute. Add spinach a little at a time to the skillet incorporating onions and garlic. Stir in nutmeg, and season with a pinch of salt and fresh cracked pepper. Slowly stir in cream cheese and let it sit in the spinach mixture for about 5 minutes to melt and then stir into the spinach until well incorporated. Add cream as needed. To finish the creamed spinach mixture, stir in 1 cup Parmesan cheese.
Transfer creamed spinach to a 9 x 13 inch baking dish and top with remaining Parmesan cheese and Gruyere cheese. Bake at 350 F for 30-35 minutes, or until mixture is bubbling and the edges are golden. Serve warm.
CREAMED SPINACH
1 Tbsp. unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, roughly chopped
pinch crushed red pepper flakes
3 (16 oz.) packages frozen chopped spinach, thawed with water squeezed out
1/4 tsp. nutmeg
salt and pepper
1 (8 oz.) package cream cheese, cut into six pieces
heavy cream
1-1/3 c. Parmesan cheese, grated and divided
1/2 c. Gruyere cheese, grated
Melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 4-5 minutes. Stir in garlic and red pepper flakes and cook for another minute. Add spinach a little at a time to the skillet incorporating onions and garlic. Stir in nutmeg, and season with a pinch of salt and fresh cracked pepper. Slowly stir in cream cheese and let it sit in the spinach mixture for about 5 minutes to melt and then stir into the spinach until well incorporated. Add cream as needed. To finish the creamed spinach mixture, stir in 1 cup Parmesan cheese.
Transfer creamed spinach to a 9 x 13 inch baking dish and top with remaining Parmesan cheese and Gruyere cheese. Bake at 350 F for 30-35 minutes, or until mixture is bubbling and the edges are golden. Serve warm.
Funeral Sandwiches
Based on the recipe found here.
FUNERAL SANDWICHES
1 package 12 ct of King’s Hawaiian Rolls
1 lb. Ham sliced thin
Swiss Cheese, thinly sliced
1/2 c. unsalted butter, melted
3 Tbsp. Worcestershire sauce
2 Tbsp. mustard
2 Tbsp. brown sugar
1/4 tsp. onion powder
poppy seeds
Take rolls out of package without separating. Cut all rolls in half, lengthwise and place bottom halves on the bottom of a baking pan. Layer bottom half with ham slices and cheese and place the top half back on.
In a bowl, Mix together the butter, Worcestershire, mustard, brown sugar and onion powder. Pour sauce over sandwiches, drenching each one. Cover tightly and marinade anywhere from 4-24 hours. Overnight works best!
Remove from fridge and sprinkle poppy seeds over the top. Bakeat 350 F for 15 minutes uncovered,or until cheese is melted and bun tops are a bit golden.
FUNERAL SANDWICHES
1 package 12 ct of King’s Hawaiian Rolls
1 lb. Ham sliced thin
Swiss Cheese, thinly sliced
1/2 c. unsalted butter, melted
3 Tbsp. Worcestershire sauce
2 Tbsp. mustard
2 Tbsp. brown sugar
1/4 tsp. onion powder
poppy seeds
Take rolls out of package without separating. Cut all rolls in half, lengthwise and place bottom halves on the bottom of a baking pan. Layer bottom half with ham slices and cheese and place the top half back on.
In a bowl, Mix together the butter, Worcestershire, mustard, brown sugar and onion powder. Pour sauce over sandwiches, drenching each one. Cover tightly and marinade anywhere from 4-24 hours. Overnight works best!
Remove from fridge and sprinkle poppy seeds over the top. Bakeat 350 F for 15 minutes uncovered,or until cheese is melted and bun tops are a bit golden.
Spring Greens with Quick-Pickled Vegetables
Based on the recipe found here.
SPRING GREENS WITH QUICK-PICKLED VEGETABLES
Pickled Vegetables
1 c. unseasoned rice vinegar
3 Tbsp. sugar
1 Tbsp. kosher salt
8 oz. small carrots, baby turnips, Chioggia beets, onions shaved on a mandoline (about 2 cups)
Salad and assembly
1/3 c. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. unseasoned rice vinegar
Kosher salt and freshly ground black pepper
12 cups mixed tender greens
4 hardboiled eggs, sliced
Pickled Vegetables
Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
Salad and assembly
Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired. Toss vinaigrette, greens, and eggs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
SPRING GREENS WITH QUICK-PICKLED VEGETABLES
Pickled Vegetables
1 c. unseasoned rice vinegar
3 Tbsp. sugar
1 Tbsp. kosher salt
8 oz. small carrots, baby turnips, Chioggia beets, onions shaved on a mandoline (about 2 cups)
Salad and assembly
1/3 c. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. unseasoned rice vinegar
Kosher salt and freshly ground black pepper
12 cups mixed tender greens
4 hardboiled eggs, sliced
Pickled Vegetables
Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
Salad and assembly
Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired. Toss vinaigrette, greens, and eggs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
Dark Chocolate and Cinnamon Frozen Custard
Based on the recipe found here.
DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD
2 1/2 cups heavy whipping cream
1/2 cup milk
3/4 cup white sugar
2 tablespoons unsweetened dark cocoa powder
1 ounce high-quality dark chocolate (85%), finely chopped
5 egg yolks
1 1/2 tsp. cinnamon, plus more for dusting
Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.
DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD
2 1/2 cups heavy whipping cream
1/2 cup milk
3/4 cup white sugar
2 tablespoons unsweetened dark cocoa powder
1 ounce high-quality dark chocolate (85%), finely chopped
5 egg yolks
1 1/2 tsp. cinnamon, plus more for dusting
Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.
2.3.19
French Toast Casserole
Based on the recipe found here.
FRENCH TOAST CASSEROLE
French Toast
Butter, for greasing
1 loaf crusty sourdough or French bread
6 whole eggs
2 c. whole milk
1/2 c. whipping (heavy) cream
1/2 c. granulated sugar
1/2 c. brown sugar
2 Tbsp. vanilla
Topping:
1/2 c. flour
1/2 c. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 c. fresh blueberries, for serving
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
FRENCH TOAST CASSEROLE
French Toast
Butter, for greasing
1 loaf crusty sourdough or French bread
6 whole eggs
2 c. whole milk
1/2 c. whipping (heavy) cream
1/2 c. granulated sugar
1/2 c. brown sugar
2 Tbsp. vanilla
Topping:
1/2 c. flour
1/2 c. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 c. fresh blueberries, for serving
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
Rosemary Roasted Potatoes
Based on the recipe found here.
ROSEMARY ROASTED POTATOES
2 lbs. small potatoes, scrubbed and quartered
4 cloves garlic, minced
2 Tbsp. chopped fresh rosemary leaves
Salt and pepper
1/4 c. olive oil
1/2 c. Parmesan cheese
In a large bowl, combine potatoes, garlic, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss until evenly coated. Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake 400 F for 45 to 50 minutes, stirring occasionally, until potatoes are tender and golden spots begin to form. Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of cooking time.
ROSEMARY ROASTED POTATOES
2 lbs. small potatoes, scrubbed and quartered
4 cloves garlic, minced
2 Tbsp. chopped fresh rosemary leaves
Salt and pepper
1/4 c. olive oil
1/2 c. Parmesan cheese
In a large bowl, combine potatoes, garlic, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss until evenly coated. Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake 400 F for 45 to 50 minutes, stirring occasionally, until potatoes are tender and golden spots begin to form. Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of cooking time.
Arugula Salad
Based on the recipe found here.
ARUGULA SALAD
Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice
1/4 cup white wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Salad
8 ounces Arugula lettuce
1/4 cup grated Parmesan
1/4 cup shaved Parmesan
Place the lemon juice and white wine vinegar in a small bowl and whisk in olive oil to emulsify. Season to taste with salt and pepper. Place the arugula in a large bowl. Pour desired amount of dressing on top and toss to coat. Add grated Parmesan and toss to mix. Add shaved Parmesan to top and serve immediately.
ARUGULA SALAD
Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice
1/4 cup white wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Salad
8 ounces Arugula lettuce
1/4 cup grated Parmesan
1/4 cup shaved Parmesan
Place the lemon juice and white wine vinegar in a small bowl and whisk in olive oil to emulsify. Season to taste with salt and pepper. Place the arugula in a large bowl. Pour desired amount of dressing on top and toss to coat. Add grated Parmesan and toss to mix. Add shaved Parmesan to top and serve immediately.
Turkey Sausage
Based on the recipe found here.
TURKEY SAUSAGE
1 lb. ground turkey
1-1/2 tsp. seasoning salt or smoked salt
1-1/2 tsp. pepper
1/2 tsp. garlic powder
pinch of clove
pinch of red pepper flakes
pinch of cayenne
1 tsp. sage
1 tsp. thyme
butter and olive oil for frying
Mix ground turkey and spices in bowl. Refrigerate overnight. Pat meat into patties and cook in skillet over medium-high heat in oil.
TURKEY SAUSAGE
1 lb. ground turkey
1-1/2 tsp. seasoning salt or smoked salt
1-1/2 tsp. pepper
1/2 tsp. garlic powder
pinch of clove
pinch of red pepper flakes
pinch of cayenne
1 tsp. sage
1 tsp. thyme
butter and olive oil for frying
Mix ground turkey and spices in bowl. Refrigerate overnight. Pat meat into patties and cook in skillet over medium-high heat in oil.
Wedding Frittata
Based on recipe found here.
WEDDING FRITTATA
2 Tbsp. olive oil
1/2 yellow onion, finely chopped
2 c. chopped zucchini (3 small zucchini squash)
1 c. grape tomatoes, halved
3 cloves garlic, minced
1/2 tsp. sea salt
8 eggs, well beaten
4 oz. crumbled goat cheese
Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes. Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.
Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Crumble the goat cheese on top of the vegetables. In a mixing bowl, whisk the eggs until well-beaten. Pour over the veggies and cheese to distribute evenly.
Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake at 350 F for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.
WEDDING FRITTATA
2 Tbsp. olive oil
1/2 yellow onion, finely chopped
2 c. chopped zucchini (3 small zucchini squash)
1 c. grape tomatoes, halved
3 cloves garlic, minced
1/2 tsp. sea salt
8 eggs, well beaten
4 oz. crumbled goat cheese
Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes. Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.
Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Crumble the goat cheese on top of the vegetables. In a mixing bowl, whisk the eggs until well-beaten. Pour over the veggies and cheese to distribute evenly.
Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake at 350 F for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.
Raspberry Crisp
Based on the recipe found here.
RASPBERRY CRISP
2-1/2 c. raspberries
1 Tbsp. cornstarch, heaping
2/3 c. sugar
1 tsp. vanilla
1/3 c. flour
1/4 c. sugar
1/4 c. brown sugar
1 c. oats
1/4 c. pecans, chopped
dash of salt
6 Tbsp. butter, cut into pieces
whipped cream or vanilla ice cream
In a medium bowl, combine (rinsed, if fresh) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.
In a food processor combine flour, 1/4 cup sugar, brown sugar, pecans, dash of salt, and butter pieces. Pulse until mixture resembles coarse crumbs. Add in oats and pulse lightly.
Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake 350 F for 25 to 30 minutes, or until topping is golden brown.
Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.
RASPBERRY CRISP
2-1/2 c. raspberries
1 Tbsp. cornstarch, heaping
2/3 c. sugar
1 tsp. vanilla
1/3 c. flour
1/4 c. sugar
1/4 c. brown sugar
1 c. oats
1/4 c. pecans, chopped
dash of salt
6 Tbsp. butter, cut into pieces
whipped cream or vanilla ice cream
In a medium bowl, combine (rinsed, if fresh) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.
In a food processor combine flour, 1/4 cup sugar, brown sugar, pecans, dash of salt, and butter pieces. Pulse until mixture resembles coarse crumbs. Add in oats and pulse lightly.
Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake 350 F for 25 to 30 minutes, or until topping is golden brown.
Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.
Enchilada Sauce
Based on the recipe found here.
ENCHILADA SAUCE
2 Tbsp. avocado oil (or vegetable oil, or any other neutral oil)
2 Tbsp. flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
2 c. chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. Use immediately or refrigerate in an air-tight container for up to 3 days.
ENCHILADA SAUCE
2 Tbsp. avocado oil (or vegetable oil, or any other neutral oil)
2 Tbsp. flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
2 c. chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. Use immediately or refrigerate in an air-tight container for up to 3 days.
Greek Salad
Based on the recipe found here.
GREEK SALAD
6 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1/2 tsp. fresh chopped garlic
1 tsp. red wine vinegar
1/2 tsp. dried oregano or 1 tsp. chopped fresh oregano
1/2 tsp. dill weed or 1 tsp. chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1/2 c. pitted black olives, coarsely chopped
1/2 c. crumbled feta cheese, heaping
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.) Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.
GREEK SALAD
6 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1/2 tsp. fresh chopped garlic
1 tsp. red wine vinegar
1/2 tsp. dried oregano or 1 tsp. chopped fresh oregano
1/2 tsp. dill weed or 1 tsp. chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1/2 c. pitted black olives, coarsely chopped
1/2 c. crumbled feta cheese, heaping
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.) Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.
Cider Dijon Pork Chops with Roasted Sweet Potatoes and Apples
Based on the recipe found here.
CIDER DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES
Pork
4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
Kosher salt and freshly ground black pepper
2 Tbsp. olive oil
1 c. apple cider or apple juice
1 Tbsp. Dijon mustard
2 Tbsp. unsalted butter, cut into 2 pieces
Vegetables and Apples
1 lb. sweet potatoes, peeled and cubed
2 Pink Lady or Fuji apples, cored and cubed
2 sprigs of fresh rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450 F. Place a large rimmed baking sheet in the oven and heat until very hot.
In a large bowl, toss the sweet potatoes, apples and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
CIDER DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES
Pork
4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
Kosher salt and freshly ground black pepper
2 Tbsp. olive oil
1 c. apple cider or apple juice
1 Tbsp. Dijon mustard
2 Tbsp. unsalted butter, cut into 2 pieces
Vegetables and Apples
1 lb. sweet potatoes, peeled and cubed
2 Pink Lady or Fuji apples, cored and cubed
2 sprigs of fresh rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450 F. Place a large rimmed baking sheet in the oven and heat until very hot.
In a large bowl, toss the sweet potatoes, apples and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
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