BC: RAWRRRR! FIN.
FC: Le Cookbook De Amy Amanda Wimsatt, , Brittney Faro, Sarah Thomas, Shannon O'lear & Krista Beyer
1: Dear Miss Schuster, Here are some awesome recipes. Happy Dirty Thirty Schmirty Madame. Love and Kissies, The Din Din Club | 1
3: Prepare to be amAHzed... In 5...4..3..2........ | Winter Spring Summer Fall | Le Chapters de Amy
4: Deliciousness Goat Cheese & Onion Tartlets Brie with Bourbon Spread Homemade Gnocchi Gnocchi with Goat Cheese, Grape Tomatoes & Basil Dang Girl! It's Chili! Asian Meatball Subs with Hoisin Sauce Chicken & Goat Cheese Mac N Cheese Pulled Pork Pasta with Ancho Chile Cream Sauce Best Chocolate Cake EVER! Salted Caramel Pot de Creme | Brrrr! Girl! | WINTER
5: -sch-wonderland | Smooch!
6: Ingredients: 1 large onion 1 tablespoon unsalted butter 1/4 cup water 1/2 teaspoon chopped fresh thyme leaves 1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry sheets, thawed) 1 ounce soft mild goat cheese at room temperature | While onion is cooking, cutting lengthwise along a fold line, cut off one third of pastry sheet, about 10 by 3 inches, and reserve remaining pastry for another use. Halve pastry strip crosswise and transfer pieces to baking sheet. Prick pastry all over with a fork and bake in middle of oven until deep golden, about 12 minutes. Transfer a pastry piece with a spatula to each of 2 plates and immediately press down centers to form an indentation for goat cheese and onion. Spread goat cheese in middle of pastry pieces and top with caramelized onion. Garnish tarts with fresh thyme sprigs and serve immediately. | Preparation: Preheat oven to 450F. and butter a baking sheet. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add water and deglaze skillet, scraping up any brown bits and cooking until water is evaporated. Stir in thyme and cook mixture until onion is deep golden. | *Krista Note: instead of using puff pastry, when I made these I used Ready Made Pie Dough, cut it slighty bigger than my muffin tins and baked the tarts in my muffin tin. | Yum !! Fraunnnch!!!!!!!!!! | Krista's Goat Cheese & Onion Tartlets
7: Ingredients: 1/2 cup brown sugar 1/4 cup pecans or walnuts 2 tbsp bourbon 1 round brie wheel Mix sugar, nuts and bourbon together in a bowl. Pour mixture over brie. Microwave brie for about 30 seconds until cheese is slighty melted. Serve with crackers and fruit. | So freakin easy! | Krista's Brie with Bourbon Spread | Big Pimpin we spin da cheese.....
8: Ingredients: Kosher salt 1 pound russet potatoes 3 to 4 large egg yolks 1/2 cup freshly grated Parmesan 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon gray salt 1/4 teaspoon freshly ground black pepper 1 cup all-purpose flour, plus more for dusting board and dough | Preparation: Preheat the oven to 425 degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) | . | Shanny's Homemade Gnocchi | Get ready to cook....like a BOSS!
9: Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot. When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired. Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface
10: Ingredients: Your Homemade Gnocchi or 1 package of pre-made gnocchi 6 oz. goat cheese 1/2 cup cooking water leftover from boiling gnocchi 2 cups cherry tomatoes, halved 1/2 cup torn basil leaves Preparation: Cook gnocchi in boiling salted water for a couple minutes until all the gnocchi float. Drain and save 1/2 cup water. Transfer the hot gnocchi to a large bowl, add goat cheese, cooking water, cherry tomatoes and basil. Mix well so cheese melts. Season with a little black pepper to taste. Serve immediately (this isn't a good dish to reheat). | Shanny's Gnocchi with Goat Cheese Grape Tomatoes and Basil
11: Amanda's Dang Girl! It's Chili! | Ingredients 6 ounces hot turkey Italian sausage 2 cups chopped onion 1 cup chopped green bell pepper 8 garlic cloves, minced 1 pound ground sirloin 1 jalapeño pepper, chopped 2 tablespoons chili powder 2 tablespoons brown sugar 1 tablespoon ground cumin 3 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 bay leaves 1 1/4 cups Merlot or other fruity red wine 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped 2 (15-ounce) cans kidney beans, drained 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese | Preparation Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Note: Like most chilis, this version tastes even better the next day
12: Shanny's Asian Meat Ball Subs with Hoisin Sauce | Preparation: Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes. Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs. Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours. Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture | Ingredients 1 slice white sandwich bread 1 1/2 tablespoons milk 1 teaspoon soy sauce 5 scallions, white and green parts separated 1 1/4 pounds ground turkey or pork 3 large cloves garlic, finely grated 1 tablespoon finely grated peeled ginger (about a 2-inch piece) 1/3 cup water chestnuts, drained, rinsed and chopped 1 large egg, lightly beaten 1/3 cup chopped fresh cilantro 1 1/2 teaspoons toasted sesame oil Kosher salt and freshly ground pepper 1/2 cup hoisin sauce 1/4 cup mayonnaise 2 1/2 tablespoons fresh lime juice 3 to 4 teaspoons Asian chili-garlic sauce Peanut or vegetable oil, for frying 1 cup bean sprouts 4 7-inch-long pieces baguette, split open
13: Krista's Chicken & Goat Cheese Mac N Cheese | Ingredients: 6 (6-ounce) boneless skinless chicken breasts 2 tablespoons Hungarian paprika 1 tablespoon kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 quart heavy cream 2 tablespoons of thyme 2 pounds of cooked rigatoni 6 ounces goat cheese Preparation: Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve. Krista Notes: You can also "go all Semi-Homemade Style and buy a pre-made Rostiserie Chicken and throw that in the Mac N Cheese to save time. :) | Heheheheheheeeee oh High School :)
14: Sarah's Pulled Pork Pasta with Ancho Chile Cream Sauce | Ingredients: 2 teaspoons olive oil 1 large onion, sliced 2 or 3 cups braising liquid (i.e., the left over juices from cooking the pork, including the tomatoes and rotel) cup orange juice 1 large pork shoulder (as big as you can find) 2 cans canned diced tomatoes 1 can rotel 1 mini can diced green chilies 1 cup sour cream 2 tablespoons ancho chile powder cup grated Parmesan cheese, plus more for garnish Salt to taste teaspoon freshly ground pepper Linguine (amount depends on how many people you’re serving) Chopped chives for garnish
15: Preparation: Notes: Original recipe serves 4, but I increased the amount of braising liquid from 1 cup to 2 to 3 cups, and increased the size of the pork shoulder, so you can serve a bigger dinner party if you play with the volume of the pasta and volume of sauce. In fact, you can add all the braising liquid from the crock pot to the sauce if you desire. How to make the pulled pork: Trim fat from pork shoulder as best you can, and then place in slow cooker, fat side up. Pour two cans of diced canned tomatoes, one can of rotel, and one mini can of green chilies over the top of pork. Cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours. If you like, about an hour before pork is finished cooking, take off lid and pull apart pork with two forks and submerge all the meat in the liquid for better flavor. When time is up, pull out the bones, if any (this should be super easy if the meat is done cooking), pull the pork apart with a couple forks, and remove any remaining obvious bits of fat. Set pork aside. How to make the sauce: In a large sauté pan (the biggest one you have) over medium high heat, warm oil, and cook onion until soft, approximately 6 to 8 minutes. De-glaze the pan with the tomatoes/rotel braising liquid from the crock pot and orange juice. Bring to a boil and reduce the liquid by half, approximately 10 to 12 minutes. Add the pork to the sauce. Reduce heat to medium, and cook until the meat is warmed through. In a small bowl, combine sour cream, chile powder, parmesan cheese, salt and pepper. Remove pasta sauce from heat. Add sour cream mixture, and combine with linguine. Garnish with additional parmesan and chives. Serve immediately.
16: Sarah's Best Chocolate Cake Ever! | Ingredients: 1 (18.25 oz) package dark chocolate cake mix (devil’s food works well) 1 (3.9 oz) package instant chocolate pudding mix 1(16 oz) container sour cream 3 eggs 1/3 cup vegetable oil cup coffee flavored liqueur (such as Kahlua, Kamora, or Café Ole) (or sub chocolate milk) 2 cups semisweet chocolate chips (or sub Andes Mint Chocolate baking chips) | Preparation: Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack. Dust with powdered suger JUST before serving (otherwise, the moist cake will just absorb the sugar and it will look like a hot mess!)
17: Krista's Salted Caramel Pot de Creme | Ingredients: 3/4 cup granulated sugar, divided (1/2 cup for the caramel, 1/4 cup for the custard) A pinch of fleur de sel (or flaky sea salt) 3/4 cup heavy cream 1/2 cup whole milk 4 egg yolks 1/4 teaspoon vanilla extract Additional fleur de sel, for sprinkling Makes 4 Servings *Krista Notes: Fleur de Sel is incredibly hard to find, but my favorite local spice guy, The Spice Hound (look on facebook) has it. You can also use any other flaky sea salt (preferred) or coarse sea salt. Pour the water in the pan before you place the pots in so you don't slosh the water into the custard. | Preparation: Warm 1/2 cup sugar and salt in a medium saucepan over medium heat. Moisten the sugar with just a few drops of water. Stirring constantly, cook sugar until it caramelizes. The sugar will liquefy, bubble and eventually thicken. Once the caramel turns a rich amber color, remove from the heat and add the cream and whole milk, constantly stirring to combine. Return the pan to the heat and keep stirring until smooth. At first, the caramel will have some lumps, but don’t worry, these will eventually smooth out. Take the caramel off the heat and set aside to cool. Preheat oven to 300F. In a mixing bowl, whisk together egg yolks, 1/4 cup sugar and vanilla until thick. Slowly, whisk in the cooled caramel until fully incorporated. Let the mixture sit still for a minute then skim off any foam that has developed on the surface. Fill ramekins with the custard mixture and place in a roasting pan. Fill the roasting pan with boiling water halfway up the ramekins. Cover with aluminum foil and pierce with holes. Carefully place in the oven and cook for 30—40 minutes. They are finished once they are wobbly in the center but completely firm to the touch. Let sit 10 minutes covered. Refrigerate for 2 hours before serving. Sprinkle with Fleur de Sel.
18: Deliciousness Feta & Roasted Red Pepper Torta Pea Pesto Crostini Steak with Pomegranate Sauce Peppercorn Chicken with Lemon & Spinach Sweet Zucchini Pancakes Slow Cooker Corn Beef Colcannon Grilled Mahi Mahi with Mango Salsa & Almond Rice Pilaf Seared Scallops with Tarragon & Berre Blanc Sauce Roasted Rack of Lamb with Cherry Merlot Reduction Banana Bread Lemon Cookies with Lemon Glaze | SPRING SPRING Hookah! Spring Spring!
19: Krista's Feta & Roasted Red Pepper Torta | Ok Ok this is really...Aunt Marty & Uncle Pat’s LaVigne's recipe...so think of fun times in Kilbuck while enjoying this tasty one! This is one of the easiest, most impressive looking, appetizers there is! Ingredients 6 oz Feta Cheese at room temperature stick of Butter at room temperature block of Cream Cheese at room temperature 1 small Shallot minced 1 small lemon squeezed Salt/Pepper Roasted Red Pepper Basil 3 TBSP chopped pecans, walnuts or other nuts of your choice Line a small cereal sized bowl with Saran Wrap. Sprinkle bottom with chopped Roasted Red Pepper, Nuts or Basil etc. Mix Cheese, Butter Shallot and a dash of salt and pepper in a mixing bowl. Squeeze lemon juice into mixture. Place mixture into lined cereal bowl. Refrigerate for at least 2 hours. To serve, flip the bowl onto a plate and remove Saran Wrap, serve with crackers.
20: Sarah's Pea Pesto Crostini | Ingredients: Pesto: 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil Crostini: 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced | Preparation: How to make pea pesto: Pulse together in a food processor the peas, garlic, parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper if needed. Transfer to a small bowl and set aside. How to make crostini: Preheat a stovetop griddle or grill pan over medium high heat. Brush both sides of each of the bread slices with the remaining 1/3 cup olive oil and grill until golden, 1 to 2 minutes (or just toast the bread in oven after brushing with olive oilthat works too). Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.
21: Krista's Steak with Pomegranate Glaze | Ingredients: 1 1 1/4-pound top sirloin steak (about 1 inch thick) OR... Flank Steak (very inexpensive and super tasty!) Peppercorn mélange, coarsely ground 1 1/2 teaspoons chopped fresh rosemary 2 1/2 teaspoons olive oil, divided 1 cup pomegranate juice 4 teaspoons (packed) golden brown sugar 2 1/2 teaspoons balsamic vinegar, divided 4 cups arugula | Preparation: sprinkle steak very generously with coarsely ground peppercorn melange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add steak; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt. Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.
22: Shannon's Peppercorn Chicken with Lemon & Spinach | Ingredients 3 tablespoons Dijon mustard 3 large skinless, boneless chicken breasts (about 1 3/4 pounds) 2 to 3 teaspoons coarsely ground mixed peppercorns 3/4 teaspoon finely minced fresh rosemary Kosher salt 3 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 1/3 cup brandy or red wine 1/3 cup low-sodium chicken broth 1 tablespoon chopped fresh parsley 2 cloves garlic, chopped 1 pound spinach 1/2 teaspoon finely grated lemon zest | Preparation: Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.
23: Shannon's Sweet Zucchini Pancakes | Ingredients: 1/2 cups All-purpose Flour 3 Tablespoons Sugar 1 teaspoon Baking Powder 1/4 teaspoons Baking Soda 1/4 teaspoons Salt 1 whole Egg 1/2 cups Greek Yogurt (nonfat is fine) 2 Tablespoons Melted Butter 1 whole Zucchini, Grated 1/2 cups Water or Milk | Preparation: Preheat a nonstick skillet or griddle to medium-high heat (350F). Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside. In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy. Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!
24: Ingredients: 5 pounds beef briskets 1 head garlic, peeled and smashed 2 tablespoons peppercorns 2 tablespoons dried thyme 1 tablespoon mustard seed 1 tablespoon Cajun seasoning 1 teaspoon allspice 1 teaspoon cumin 1 teaspoon celery seed 4 cloves garlic 2 cups apple cider, divided 1 bottle (12 ounce size) dark beer | You know...Shannon O'lear is Irish for...The Shanny Wanny Wan Wan! | Preparation: Place brisket, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, allspice, cumin, celery seed, cloves and 1/3 cup cider in a zip-top plastic bag. Place bag in large plastic container in case of leakage. Refrigerate overnight. Place brisket and marinade in slow cooker. Add remaining apple cider and beer. Cover and cook on LOW 10 hours. Remove from slow cooker and slice against the grain. Strain sauce and pour over meat. | Shanny Wanny's Slow Cooker Corn Beef
25: Amanda's Colcannon | Preparation: Begin by adding your potatoes to a large pot of water. Cover and bring to a boil, reducing the heat to medium, and slightly uncovered as to not boil over. Cook until fork tender, roughly 25 minutes. In the meantime, add the milk and onions to a sauce pan, and cook on medium to low heat to warm everything through. To another small pot of water, add the chopped kale, and bring to a boil, then cover, reducing the heat to a simmer, and cook for about 20 minutes. Once the potatoes are fork tender, drain, and return them back to the pot on the stove. Allow the potatoes to cook, evaporating the rest of the water. Strain the kale and squeeze out any moisture by gently pushing on it with the back of a spoon. Get your masher out and toss in the four tablespoons of butter. Add in the milk and onion mixture, and begin to mash into a nice creamy consistency. Season with salt and pepper, and mix again. Add in the kale, and mix until everything is incorporated. Taste. Season with any additional salt and pepper. To plate, add a bit to a small bowl, make an indention into the center, and add in one tablespoon of melted butter. | Ingredients: 8 whole Russet Potatoes, Peeled And Quartered 1 pound Chopped Kale, Stems Removed 2/3 cups Whole Milk 1/4 cups Diced Onion 1- 1/2 teaspoon Kosher Salt 1 teaspoon Black Pepper 4 Tablespoons Unsalted Butter
26: Shanny's Grilled Mahi Mahi with Mango Salsa & Almond Rice Pilaf | Ingredients: 4 – 6oz. Mahi Mahi Filets 1 tsp salt 1 tsp ground black pepper 1 Tablespoon olive oil 1 cup brown or wild rice 1 bay leaf 1 cup water 1 cup shallots cup toasted, sliced almonds Salsa cup mango, diced cup tomatoes, diced 1/8 cup shallots 1 tablespoon cilantro tsp. pepper 1 tablespoon sesame oil 2 tablespoons lime juice 1 tablespoon honey 2 teaspoons crushed red pepper | Preparation: Preheat grill to high. Season Mahi Mahi filets with salt, pepper and olive oil. Mix together all ingredients for the salsa and refrigerate until you are ready to use. Preheat oven to 350F. In medium sauce pan over medium heat, place 1 tablespoon of olive oil and shallots. Sauté briefly then add almonds, bay leaf and the rice. Mix well. Add water, cover the pan with foil and place in the oven for 25 minutes or until rice is tender. Place fish on grill and cook on each side for approximately 5 minutes. To plate, place a cup rice down and top with fish and mango salsa.
27: Krista's Seared Scallops with Tarragon Berre Blanc Sauce | Preparation Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total). Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter. Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops | Bitty and I have made this recipe about a bijillion times and it has rocked every time! It is super easy, but very impressive looking. P.S. Amanda is NOT Allergic! HA! jk... ;) | Ingredients 1 1/4 pounds large sea scallops, tough ligament from side of each discarded 7 tablespoons unsalted butter, cut into tablespoons, divided 2 tablespoons finely chopped shallot 1/4 cup dry white wine 1/4 cup white-wine vinegar 1 tablespoon finely chopped tarragon
28: Ingredients Cherry Reduction Sauce 2 cups of red wine/merlot 2 cups of fresh pitted cherries (you can use canned as well) 2 cloves of garlic chopped 1 shallot chopped 4 cups of lamb or chicken stock 1 tbsp unsalted butter salt & pepper to taste brown sugar to taste (optional) Bag of Dried Cherries (optional) Merlot Glaze 1 bottle of merlot 1 1/2 cups balsamic vinegar 1 shallot chopped 1 clove garlic chopped Lamb 4 lamb racks fat trimmed and bones frenched 1 tbsp extra virgin olive oil rosemary sprigs for garnish | Krista's Roasted Rack of Lamb with Cherry Merlot Reduction | Lamb Deliciousness!
29: Preparation Cherry Reduction sauce: Combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until mixture is almost dry. 10 minutes. Add dried cherries for additional tartness. Add the stock decrease the heat to medium and reduce until the sauce is thick and coats the back of a spoon 30 minutes. Add butter and stir until melted. Salt, pepper and brown sugar to taste. For a sweet sauce add generous sugar. Preheat the oven to 300 degrees F. Merlot Glaze: Add wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup of liquid remains 20 to 30 minutes. Lamb: Season lamb with salt and pepper. Heat olive oil in a saucepan over high heat until smoking hot. Add as many of the racks as will fit-don't overcrowd the pan-meat side down. Sear lamb well about 3-4 minutes. Transfer to a baking pan. Baste racks with glaze. Set pan in the oven and roast- basting every 5 minutes until the meat has reached a temperature of 135 degrees F. About 20 minutes Remove from oven and rest lamb for 5 minutes. Drizzle Cherry Reduction Sauce over lamb and serve on the side. . | This recipe is very time consuming and there are many steps, but the end results are sooo worth it!
30: Sarah's Banana Bread | Banana Bread Ingredients: 1 cup butter or margarine 2 cups sugar 4 eggs teaspoon salt 2 teaspoons baking soda 4 cups flour 6 large, VERY ripe bananas, mashed Preparation: Preheat oven to 300 degrees. Spray two loaf pans with cooking spray and set aside. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture. Add bananas. Pour into prepared pans and bake for 1.5 hours. Let sit in pans for 15 minutes, then turn out on wire racks to cool a little more before cutting.
31: Krista's Lemon Ricotta Cookies with Lemon Glaze | Ingredients: Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested | Directions Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. | Blue Steel.
32: Deliciousness Kale Chips Balsamic Pear Pizza with Fresh Greens Pescado Tacos with Avocada Creme Sweet & Spicy Chicken Asian Lettuce Wraps Baked Honey Nut Chicken Ratatouille Senior Esteban's BBQ Chicken Flatbread Ribs: A Story of Trios Sweet & Salty Kettle Corn Mint Chocolate Gelato Have a BABY BEIGNET! Bread Pudding | SUMMER | We're Swimming...LMAO
34: Amanda's Kale Chips | Ingredients: 1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better) 1 tablespoon olive oil Sea salt, to taste | Preparation: Preheat oven to 300F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
35: Sarah's Balsamic Pear Pizza with Fresh Greens | Ingredients: 1 package Pillsbury or other pre-made pizza dough (thin crust or regular) 1 pear Small amount of balsamic vinegar 1to 2 tablespoons of garlicky vinaigrette dressing (I like Garlic Expressions) Big handful of spring mix greens 1 plastic container crumbled goat cheese 1 small package shredded mozzarella cheese 1 tablespoon (plus) olive oil | Preparation: Pillsbury brand pizza crust tells you to prep the crust by baking for 5 minutes before you make the pizza, so unroll crust and form into circle or rectangle (whatever kind of pizza pan you have) and follow package instructions. While crust is pre-baking, slice pear into very thin slices, and sauté in pan on stove top in a small amount of olive oil until tender (a few minutes). Pull crust out of oven and brush with small amount of olive oil. Sprinkle small amount of mozzarella cheese on crust. Lay pears in concentric circular pattern until full crust is covered with pears. On top of pears, liberally sprinkle entire container of crumbled goat cheese and also sprinkle some more mozzarella, enough to fill in gaps and make it nice and cheesy. Next, sprinkle a little balsamic vinegar over the pizza. Bake pizza according to crust package instructions, watching closely (because it’s easy to over-bake the crust). While baking, toss large handful of spring mix in a bowl with garlicky vinaigrette. When pizza comes out of oven, arrange salad over top of pizza and slice!
36: Amanda's Pescado Tacos with Avocado Creme | INGREDIENTS 3 tablespoons extra-virgin olive oil 4 garlic cloves, minced 3 serrano chiles, seeded and minced 3/4 teaspoon sweet paprika Freshly ground pepper Eight 6-ounce red snapper or tilapia fillets, skinned 1 pound green cabbage, shredded (3 1/2 cups) 1 pound red cabbage, shredded (3 1/2 cups) 1/4 cup minced red onion 2 tablespoons plain yogurt 2 tablespoons mayonnaise Salt 2 large ripe avocados—peeled, pitted and coarsely chopped 2 tablespoons fresh lime juice 1/2 cup sour cream 3 dozen 6-inch corn tortillas 1 cup cilantro leaves Lime wedges and hot sauce, for serving | Editor's Note: This photo was added by Amanda...lol
37: DIRECTIONS 1.In a small bowl, combine the olive oil, garlic, serranos, paprika and 1 teaspoon of pepper. Put the snapper fillets in a large glass dish and rub with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours. 2.In a large bowl, toss the green and red cabbage with the red onion. In a small bowl, mix the yogurt and mayonnaise. Pour over the cabbage, season with salt and pepper and toss. Cover the coleslaw and refrigerate. 3.In a food processor, puree the avocados with the lime juice. Blend in the sour cream. Scrape the avocado cream into a bowl and season with salt and pepper. 4.Light a grill. Season the snapper fillets with salt and pepper. Grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through. Transfer the fish to a platter, break the fish into large chunks and cover loosely with foil. Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes. 5.To assemble each taco, spread a dollop of avocado cream on a tortilla. Top with a piece of fish, a large spoonful of coleslaw and some cilantro leaves. Pass the lime wedges, hot sauce and remaining coleslaw at the table. MAKE AHEAD The coleslaw and the avocado cream can be refrigerated separately overnight.
38: Sarah's Sweet & Spicy Chicken Asian Lettuce Wraps | Ingredients: 3 tablespoons unsalted, dry-roasted peanuts 3 tablespoons hoisin sauce 2 tablespoons cider vinegar 2 tablespoons low sodium soy sauce 1 teaspoon bottled ground fresh ginger 1 teaspoon dark sesame oil teaspoon crushed red pepper (optional) teaspoon bottled minced garlic 2 cups packaged cabbage and carrot coleslaw 1 cup canned sliced water chestnuts, drained 8 ounces grilled chicken breast, cut into strips 12 bibb lettuce leaves package asian rice noodles (Optional) (or alternatively bean threads/cellophane noodles) | Preparation: Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside. Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk. Then add this sauce mixture to the peanuts, coleslaw, water chestnuts, and chicken in a medium bowl and toss well. Mix in cooked rice noodles if desired. Spoon about 1/3 cup chicken mixture in the center of each lettuce leaf and serve. If serving as an appetizer, you can roll up the wraps and secure with a tooth pick before plating. Recipe yields 4 servings (serving size 3 wraps). Sarah Notes: The original recipe didn’t call for the rice noodles, but if you cook a small amount of noodles according to package instructions and toss together with chicken mixture, I think it adds fun texture to the wraps.
39: Krista's Baked Honey Nut Chicken | Ingredients: 2 eggs 1/2 cup honey 1 cup chopped pecans, walnuts or other nuts of your choice 1 cup dry bread crumbs 6 boneless skinless chicken breasts 1/4 cup butter or margarine melted salt, pepper and brown sugar to taste extra drizzle of honey | Preparation: Preheat oven to 375 degrees F In a bowl beat eggs and honey together until thoroughly blended. In another bowl. toss bread crumbs and nuts. Dip chicken pieces into egg mixture then dredge into nut mixture, coating thoroughly. Arrange chicken side-by-side in a 9x13 inch baking dish. Drizzle butter evenly over chicken. Add honey and brown sugar for enhanced sweetness to taste. Bake for about 40 minutes or until chicken is no longer pink and juices run clear
40: Shannon's Ratatouille | Ingredients: 3 large tomatoes, diced 2 zucchini, sliced and halved 2 summer squashes, sliced and halved 1 red bell pepper, chopped 1 small eggplant, chopped cup fresh basil, minced 1.5 tsp salt 1/4 tsp pepper 1/4th tsp red pepper flakes 2 tbsp extra virgin olive oil | Preparation: Heat the oil over medium heat in a large saucepan. Once hot, add the bell pepper, zucchini and summer squash and sauté for about six-eight minutes until just tender. Add the eggplant and tomatoes and continue cooking for another 15-20 minutes until the mixture is thick and stew-like. Add half of the basil followed by the salt, pepper and red pepper flakes. Stir well, adding more seasoning if you desire. Serve ratatouille with additional fresh basil and crusty bread for dipping.
41: Senior Esteban's BBQ Chicken Flatbread | \ | 1 large Ciabata Bread loaf 2 large chicken breasts 1 pint of heavy cream 1 can of chipotle peppers in adobo sauce 1 large red onion 4 slices of bacon | Preparation: Combine cream with adobo sauce (add chipotle pepper if you want the chicken to be more spicy) in shallow oven safe container. Marinade chicken in cream for at least 2 hours. Preheat oven to 350 degrees F. Slice Ciabatta Bread in half, sprinkle with olive oil, salt and pepper. Toast in oven, cut side down, until golden brown 5-10 minutes. Place chicken and cream in oven and bake for 20 minutes. After 20 minutes remove the chicken and pull apart into small pieces, I prefer to use two forks to shred it. Return chicken to the sauce and place back in the oven to finish cooking, 5-10 minutes. While the chicken is cooking, slice the bacon into thin strips and fry until crispy. Slice the onion and sauté in the bacon grease. Drain both on paper towels to remove extra grease. When all ingredients are finished cooking assemble the pizza. Brush the Ciabatta with the BBQ sauce, spread the chicken evenly over the bread. Sprinkle with bacon and onions, then cover with cheese. Place the pizza back in the oven until the cheese on top is melted. | BBQ pause (preferably Quaker State and Lube BBQ) Finely shredded cheddar cheese Salt and pepper Olive oil | Ingredients: | Philiiiiipppp!!!!
42: Sarah's Ribs!! Saucy Country Ribs! | Start with these basic ribs. Add the trio of sauces (or triple one of the sauces) and grill. Prep: 25 minutes. Bake: At least 3 hours or more likely 4 to 5 (in my experience) Grill: 10 minutes OR Broil: 4-5 minutes (or until crispy skin and bubbly sauce) Ingredients: -12 to 15 lbs pork country-style ribs How to make: Preheat oven to 350 degrees. Trim fat from ribs. Place 1 to 2 cups of water in each of two large roasting pans (water is only for steam, not for boiling, so ribs should not be submerged in water. Place ribs in a single layer, meaty side up. Generously sprinkle with salt and pepper. Cover with foil or roasting pan lid. Bake ribs 3-5 hours (ovens vary) until meat easily separates from the bone when tested with a fork. Remove from oven. For charcoal grill, place ribs in batches on the grill rack directly over medium coals (or change oven to broiler setting and move ribs to cookie sheet). Grill 10 to 15 minutes, brushing with sauces as directed in sauce recipes (or brush with sauces in batches before placing under the broiler for 4-5 minutes). For gas grill, preheat grill. Reduce heat to medium. Place ribs on grill rack. Cover and grill as above. Serve or transfer to a slow cooker set on low to keep warm. Makes 4 servings. Sarah Notes: You can bake the ribs up to 2 days ahead, stored and covered in the fridge. On the day of the bar-b-que, let ribs stand at room temperature 30 minutes before grilling. Grill ribs as directed and place in three 4 to 6 quart slow cookers (one for each sauce) (cover and keep warm on low setting for up to two hours) or serve immediately. The sauces can be made up to two days ahead except the rosemary citrus sauce, which can be made up to one day ahead.
43: Sarah's Ribs!! A Trio of Sauces! | Rosemary & Citrus Sauce Ingredients: cup coarsely chopped fresh rosemary cup olive oil 2 Tablespoons finely shredded lemon peel 2 Tablespoons lemon juice 2 Tablespoons finely shredded orange peel 2 Tablespoons finely shredded grapefruit peel teaspoon seat salt or salt 1/3 recipe Saucy Country Ribs How to make: In bowl combine rosemary, oil, lemon peel and juice, orange peel, grapefruit peel, and salt. Brush half the mixture on ribs at beginning of grilling. Brush remaining mixture on ribs the last minute of grilling. Serve with lemon wedges. Makes 4 servings. | Rhubarb-Chipotle Sauce ( Ingredients: 2 cups chopped fresh or frozen rhubarb (about 8 oz) 1 small onion, chopped cup water a 12 oz jar strawberry jam (1/2 cup) cup ketchup 1 Tablespoon cider vinegar 1 Tablespoon yellow mustard 1 chopped canned chipotle pepper in adobo sauce 2 cloves garlic, minced 1 Tablespoon Worcestershire sauce teaspoon ground black pepper 1/8 teaspoon salt 1/3 recipe Saucy Country Ribs Fresh parsley or cilantro (optional) How to make: In sauce pan combine rhubarb, onion, and water; bring to boil. Reduce heat; simmer, covered, 5 minutes. Add jam, ketchup, vinegar, mustard, chipotle pepper, garlic, Worcestershire, pepper and salt. Bring to a boil, then simmer uncovered for 15 minutes. Generously brush on ribs at beginning of grilling. Occasionally brush with additional sauce during grilling. Sprinkle with parsley. Pass remaining sauce. Makes 4 servings. | Sweet Mustard Sauce Ingredients: cup packed brown sugar cup yellow mustard cup ketchup cup dill relish 2 Tablespoons cider vinegar teaspoon ground black pepper 1/3 recipe Saucy Country Ribs How to make: In bowl combine brown sugar, mustard, ketchup, dill relish, vinegar, and pepper. Generously brush ribs with sauce the last 5 minutes of grilling. Pass remaining sauce. Makes 4 servings.
44: Amanda's Sweet & Salty Kettle Corn | INGREDIENTS: 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/4 cup sugar 1 teaspoon coarse salt | DIRECTIONS: In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
45: Sarah's Mint Chocolate Gelato | Ingredients: 2 cups whole milk 14 sprigs fresh mint 5 large egg yolks 2/3 cups sugar 1 cup heavy cream teaspoon pure peppermint extract 4 ounces semi sweet chocolate, chopped How to make: In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids. Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Have ready an ice water bath. Remove saucepan from heat. Immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice water bath. Chill. Stir in peppermint. Freeze in ice-cream maker according to instructions. Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.
46: Have a "BABY BEINGET"! | Ingredients: 2 1/4 tsp dry active yeast 1 1/2 C warm water 1/2 C white sugar 1 tsp salt 2 eggs 1 C evaporated milk 7 C all purpose flour 1/4 C shortening 1 quart vegetable oil for frying 1/4 C confectioners' sugar | Directions 1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours. 2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels. 3. Shake confectioners' sugar on hot beignets. Serve warm. | Awww little pumpkin pie. :)
47: Bitty's Bread Pudding | Ingredients 2 eggs, beaten 3 Tbsp butter, melted 2 Tbsp vanilla extract 2 1/2 C milk 1/4 C sugar 1 loaf french bread, cut into cubes 1 C chopped pecans Whiskey sauce: 1/2 C sugar 1/2 C butter 1/2 C heavy cream 1/4 C whiskey | Directions 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan. 2. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved. 3. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top. 4. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
48: Deliciousness Pumpkin Ricotta Pancakes Cowboy Caviar Butternut Squash Risotto Roasted Rack of Pork Mediterranean Lamb Bundles with Pumpkin Mama Faro's Cheesy Vegetable Soup Tail Gate Sandwiches Shrimp Fra Diablo Figgy Piggy Cornish Hens Smokey Four Cheese Macaroni Bake Quinoa Stir Fry Butter Tarts Pumpkin Cheesecake Homemade Pie Crust Apple Pie with Oat Strudel Pumpkin Swirl Brownies | Damn. That's a lot of Pumpkin Recipes! | FALL
50: Amanda & Krista's Pumpkin Ricotta Pancakes | Ingredients: 2 Cups all-purpose flour cup sugar 2 tsp baking powder 1 tsp baking soda tsp salt 1 cups milk (plus more if your batter is too thick) 1 cup ricotta 2 eggs 6 Tablespoons unsalted butter 1/2 cup canned pumpkin (not pumpkin pie mix) 1/4 tsp nutmeg 1/2 tsp cinnamon | Preparation: Whisk together the flour, sugar, baking powder, baking soda and salt cinnamon and nutmeg. In another bowl, whisk together the milk, ricotta, eggs, melted butter, canned pumpkin. Pour the milk mixture into the flour and stir until combined. Spray griddle with cooking spray and cook pancakes over medium heat(you may need to reduce the temp to low after the pan heats up so your pancakes don't get too dark). These pancakes take a little longer to bubble and cook around the edges, so be patient and don't flip them too soon. Makes approx 20 pancakes | There are reasons why this is the only breakfast recipe in the book. 1. We had to make the damn cut somewhere. 2. It is F*cking amazing!!
51: Amanda's Cowboy Caviar | Ingredients: 2 tablespoons red wine vinegar 1 1/2 to 2 teaspoons hot sauce 1 1/2 teaspoons salad oil 1 clove garlic, minced 1/8 teaspoon pepper 1 firm-ripe avocado (about 10 oz.) 1 can (15 oz.) black-eyed peas 1 can (11 oz.) corn kernels 2/3 cup thinly sliced green onions 2/3 cup chopped fresh cilantro 1/2 pound Roma tomatoes, coarsely chopped Salt 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage | Preparation: In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.
52: Amanda's Butternut Squash Risotto | Ingredients 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash) 3 cups 1/2-inch-wide slices leeks (white and pale green parts only) 1 tablespoon chopped fresh thyme 2 cups arborio rice 4 14-ounce cans (or more) vegetable broth 1 cup chopped fresh basi l3/4 cup freshly grated Parmesan cheese plus additional (for serving) | Preparation: Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese
53: Krista's Roasted Rack of Pork | Ingredients: Serves 6 Roasted Rack of Pork 1 rack of pork, frenched 1 TBSP Kosher salt 1 TSP Sugar 1 TBSP Cumin Seed 1 TBSP Coriander Seed 1 TSP Chipotle Powder Preparation: Rub rack with seasonings and place in the refrigerator for 15 minutes. Heat oven to 375 degrees Place pork on roasting rack and roast until you reach an internal temperature of 145-160. Remove from oven and let rest for 10 minutes before serving. Krista Notes: This cut of meat is called pork loin. I’ve always purchased it at the Westside market, but you can get it at Giant Eagle (it just won't be "Frenched"). It will look like a rack of lamb once they “French” it. Makes sure to have the butcher saw slits between each bone, if you do not you would need a very powerful meat cleaver or electric carving knife to cut it once it is prepared. Since the meat will be sliced, tie the cut together with cooking twine. The butcher should have some. This is a really elegant tasting and looking meal, and one cut of pork usually has about 6-7 bones on it which serves 6-7 people per each piece for usually about $14-$15. A Bargoooon!
54: Krista's Mediterranean Lamb Bundles with Pumpkin | Ingredients: 2 lbs Lamb 6 garlic cloves 1 Tsp Cumin 1 Tsp Oregano 1 Tsp Marjoram 1 Tbsp Fresh Rosemary 1 Tsp Cajun Seasoning 1/2 Tsp salt 1/2 Tsp Fresh Ground Pepper 1/2 cup Goat Cheese 1 can Pure Pumpkin 1 package of Phyllo Dough Sheets 3-5 Sticks of Melted Butter Makes about 30 mini lamb bites | Preparation Cut Lamb into bite size pieces. Marinate the Lamb in a zip lock bag with spices, salt & pepper for 2-3 days. Sauté lamb in about 1/2 Tbsp Butter to slightly brown (about 2 minutes). Place on a paper towel to drain off excess moisture. Preheat oven to 350 degrees. Lay thawed Phyllo Dough onto a pastry mat. Cover with a damp towel. Working with one sheet at a time place a few pieces of lamb, 1 Tsp of Goat Cheese and 1 Tsp Pure Pumpkin onto a Phyllo Sheet. Fold the sheet over four times brushing with the melted butter before every fold. Fold the rectangle into a square bundle. Brush each bundle with melted butter. Bake the bundles for 15-20 minutes until just golden brown. Serve at room temperature.
55: Mama Faro's Cheesy Vegetable Soup | Ingredients: 1 leek chopped 2 carrots sliced 1 celery stalk chopped 1 small onion chopped 2 TBSP butter 1 TBSP corn starch 2 TBSP chives chopped Pinch cayan pepper 3 TBSP flour 2 cups milk 1 cup chicken broth 1 1/3 cup cheddar cheese 2 TBSP parsley minced 1/8 TSP baking soda | Preparation: Melt butter in a large saucepan; add leeks, carrots, onion, and celery. Saute until soft; stir in corn starch and flour, blend well. In another large pot, heat milk and broth together then add vegetables. Cook over medium heat until thickened. Puree mixture in a blender or food processor in batches. Return soup to the pot. Add cheese, salt, parsley, chives and cayan. Stir till the cheese is melted and add baking soda to lighten.
56: Shanny's Tail Gate Sandwiches | Ingredients: 1 medium onion 2 pickled pepperoncini peppers head iceberg lettuce 1 large tomato, halved and seeded lb.sliced salami lb. sliced ham lb. sliced prosciutto lb. turkey lb. sliced provolone cup mayonnaise 1 tablespoon olive oil 1 teaspoon oregano 1 teaspoons dried basil teaspoon red pepper flakes 1 Italian loaf of bread | Preparation: Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese. Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve. Slice the loaf in half and fill with mixture.
57: Bitty's Shrimp Fra Diablo | Ingredients * 1 pound large shrimp, peeled, deveined * 1 tsp salt * 1 tsp crushed red pepper flakes * 3 tbsp olive oil, plus 1 to 2 tbsp * 1 medium onion, sliced * 1 (14 1/2-ounce) can diced tomatoes * 1 cup dry white wine * 3 garlic cloves, chopped * 1/4 tsp dried oregano leaves * 3 tbsp chopped fresh Italian parsley leaves * 3 tbsp chopped fresh basil leaves Preparation: Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve. | 1...2...3..4..Skrimp!
58: Krista's Figgy Piggy Cornish Hens | Ingredients 1/2 pound bacon slices, halved 4 garlic cloves, thinly sliced lengthwise 4 Cornish hens (about 1 1/4 pound each), halved lengthwise 12 thyme sprigs 12 fresh black and/or green figs, halved or quartered if large 3 tablespoons fresh lemon juice | Preparation Preheat oven to 500F with rack in upper third. Cook bacon in a 12-inch heavy skillet over medium-low heat until crisp. Transfer to paper towels to drain. Add garlic to skillet and cook, stirring, until golden, about 1 minute. Transfer to paper towels with bacon. Pat hens dry and season with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Heat fat in skillet over medium-high heat until it begins to smoke. Brown 4 hen halves, skin side down, about 6 minutes. Transfer, skin side up, to a large 4-sided sheet pan. Brown remaining hens, transferring to sheet pan. Reserve skillet. Scatter thyme and figs over hens, then roast until hens are cooked through, about 15 minutes. Meanwhile, deglaze skillet with lemon juice by simmering, stirring and scraping up brown bits, 30 seconds. Pour over roast hens. Scatter bacon and garlic over hens. | Krista Notes: Fig Season is July through September so if you can't find figs you can substitute plums or grapes or use dried figs and fig jelly. Cornish Hens are usually in the frozen section at Giant Eagle, but Aldi has had them for quite some time for only $2 a piece. You can also substitute a whole chicken or thigh and drumsticks etc.
59: Bitty's Smokey Four Cheese Macaroni Bake | 1 (12 ounce) package macaroni 1/4 cup butter 1/2 cup minced onion 1 1/2 tablespoons minced garlic 1/4 cup all-purpose flour 1/2 cup half-and-half cream 1 1/2 cups milk 1/2 teaspoon dry mustard powder 1/2 teaspoon liquid smoke flavoring (optional) | 1 cup grated Parmesan cheese 1 (8 ounce) package cream cheese, cubed 1 cup shredded Swiss cheese 2 cups shredded Monterey Jack cheese 1/3 cup shredded sharp Cheddar cheese salt and pepper to taste 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese | Preparation: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving. | Ingredients:
60: Amanda's Quinoa Stir Fry | Ingredients 1 cup Quinoa prepared with chicken stock according to package directions 2 cups Chicken Broth 1 1/2 pounds Boneless, Skinless Chicken Breast Tenders 4 tablespoons Garlic Flavored Olive Oil 1 small onion, thinly sliced 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 5 cloves of garlic, thinly sliced 20 leaves fresh sweet basil, julienne Grated parmesan cheese Salt and pepper to taste | Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and quinoa. Toss until basil wilts and garnish with parmesan cheese. Serves four.
61: Krista's Butter Tarts | Ingredients 1/3 cup butter 1/3 cup margarine 1 cup brown sugar cup golden raisins TSP cinnamon TSP nutmeg 1/8 TSP allspice cup chopped pecans TSP salt 2 eggs beaten 2 TBSP fresh lemon juice 2/3 cup dark corn syrup 2 thawed ready made pie crusts | Preparation: Preheat oven to 375 Degrees. Spray muffin tins with cooking spray. Roll out pie dough to inch thickness. Cut out circles with biscuit cutters (or a cup whatever you can find that is slightly larger than the muffin tin diameters) to fit cups of a standard muffin tin. Gently place and shape into muffin cups. Beat eggs in a bowl. In a saucepan, melt butter and margarine over low heat until melted. Stir in brown sugar, nuts, spices, salt, eggs, lemon juice and corn syrup. Mix well. Fill muffin cups about halfway. Sprinkle nuts and raisins on top. Bake for 12 to 15 minutes until golden and bubbly and the pie crusts are golden brown. | Helloou Occifer..
62: Amanda's Pumpkin Cheesecake | Ingredients FOR CRUST 12 ounces Storebought Gingersnaps 1/2 cups Chopped Pecans 6 Tablespoons Butter, Melted 2 Tablespoons Brown Sugar 1 dash salt _____ Filling 4 packages (8 0z. Packages) Cream Cheese 1- cup Sugar 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling) 1 teaspoon Ground Cinnamon 1 teaspoon Allspice teaspoons Nutmeg 4 whole Eggs 2 Tablespoons Heavy Cream 1 jar( about 12 Oz.) Caramel Topping Extra Chopped Pecans Extra Crushed Gingersnaps
63: Preparation Instructions For crust:In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes. For filling:In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula. Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight. When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps. Amanda Note: I’ve heard from several folks that they wound up with a rock-hard crust when they followed this method. While I’d made the cheesecake several times and had never gotten this result, I’ve determined that the brand of both the gingersnaps AND the caramel sauce can drastically affect the consistency of the crust. You can easily omit this step and still wind up with a delicious cheesecake, so feel free to leave it out. You could also decrease the amount of caramel on the crust to mitigate the hardening effect.
64: Amanda's Homemade Pie Crust | Ingredients 1- cup Crisco (vegetable shortening) 3 cups All-purpose flour 1 whole egg 5 Tablespoons Cold Water 1 Tablespoon White Vinegar 1 teaspoon Salt | This photo is property of TLC"s Sister Wives. All rights reserved.
65: Preparation Instructions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
66: Apple Pie with Oat Strudel | Filling: 3 pounds Pippin apples or Granny Smith apples, peeled, cored, cut into scant 1/4-inch-thick slices 1/2 cup sugar 2 tablespoons (packed) golden brown sugar 3 tablespoons unsalted butter, melted 2 tablespoons all purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Generous pinch of salt Crust: 1 Pie Crust dough disk 1/4 cup old-fashioned oats Topping: 3/4 cup unbleached all purpose flour 1/2 cup (packed) golden brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup old-fashioned oats | For crust: Position rack in center of oven; preheat to 400F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inch diameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges. For filling: Toss all ingredients in large bowl. Let stand while preparing topping. For topping: Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.
67: Pumpkin Swirl Brownies | There is a monster at the end of this book.... | Ingredients 8 tablespoons (1 stick) unsalted butter, plus more for pan 6 ounces bittersweet chocolate, chopped 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1 3/4 cups sugar 4 large eggs 1 tablespoon pure vanilla extract 1 1/4 cups solid-pack pumpkin 1/4 cup vegetable oil 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup chopped hazelnuts or other nuts | Directions Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing topwith a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.