Sausage Rolls

Sausage Rolls

6 servings

Ingredients

12 oz. pork sausage

1 can refrigerated crescent rolls

2 tbsp. chopped onion

1/2 cup chopped apple

1 cup shredded Colby cheese

1 tbsp. brown sugar

1/4 tsp. cinnamon

Methods/steps

Brown sausage in skillet, stirring until crumbly. Drain and cool. Place crescent rolls on floured pastry board; flatten and pinch seams together. Roll into 2 rectangles. Sprinkle sausage and remaining ingredients on rectangle. Roll to enclose filling; seal edge. Cut into 1/2 inch slices. Place slices in 2 greased baking pans. Grill with lid down over medium-low indirect heat for 30-35 minutes or bake in a preheated 400-degree oven.

Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc

Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc

Serves 4

8 stalks asparagus, trimmed and halved crosswise
1/2 tsp. cider vinegar
4 large eggs
1/4 cup white wine
3 Tbs. fresh lemon juice
1 Tbs. finely chopped shallot
4 oz. unsalted butter, cut into 1/2-inch pieces
1 Tbs. thinly sliced fresh chives
Kosher salt and freshly ground black pepper
2 English muffins, split and toasted

Fill a 3-quart saucepan with 2 inches of water and bring to a boil. Boil the asparagus until crisp-tender, 3 to 4 minutes. With a slotted spoon or tongs, transfer to a paper-towel-lined plate.
Add the vinegar to the water, and bring to a simmer. One at a time, crack the eggs into a small bowl and gently slide each egg into the water. Poach until the whites are set, 2 to 3 minutes. With a slotted spoon, remove the eggs from the water in the order they were added and gently blot dry with a paper towel.
In an 8-inch skillet, combine the wine, lemon juice, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about 1 Tbs. Turn the heat to low and whisk in the butter a few pieces at a time. It should melt gradually to form a creamy sauce. Stir in the chives. Season to taste with salt and pepper. Top the English muffins with the asparagus, eggs, and sauce. Pass any remaining at the table.

Luscious Lemon Squares

Luscious Lemon Squares

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened     
1/4 cup powdered sugar        
1 cup granulated sugar               
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice               
1/2 teaspoon baking powder                   
1/4 teaspoon salt                  
2 eggs
Powdered sugar

Heat oven to 350ºF.                               

Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edge.                              

Bake crust 20 minutes.                                                          

Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.                        

Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

Three-Ingredient Lemon Loaf

Three-Ingredient Lemon Loaf


1 box Betty Crocker™ SuperMoist™ white cake mix
1 container (5.3 oz) Yoplait® Greek 2% lemon meringue yogurt
1 cup water
1 tablespoon coarse sugar, if desired

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. Line bottom of pan with cooking parchment paper for easier removal, if desired.                               

In large bowl, beat cake mix, yogurt and water with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl as necessary. Pour batter into pan. Sprinkle with coarse sugar, if desired.                                                          

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes; run knife around edge of loaf to loosen. Remove from pan to cooling rack to cool completely, about 1 hour.

Lemon Chicken Breasts

Lemon Chicken Breasts

4 servings

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

 

Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Cake Mix Cheesecake Brownies

Cake Mix Cheesecake Brownies

10 minute prep time
2 hour 20 minute total time
16 servings

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix                        
3/4 cup vegetable oil
2 tablespoons water 
2 eggs          
1 cup semisweet chocolate chips (6 oz.)         
1 package (8 oz.) cream cheese, softened             
1/4 cup sugar                     
1/2 teaspoon vanilla


Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.                           

In medium bowl, stir cake mix, oil, water and 1 of the eggs until smooth. Stir in 1/2 cup of the chocolate chips. Spread batter into pan.                                                          

In medium bowl, beat cream cheese, sugar, vanilla and remaining 1 egg with electric mixer on low speed until smooth. Drop mixture by generous tablespoonfuls randomly onto batter; cut through batter with knife for marbled effect. Sprinkle with remaining 1/2 cup chocolate chips.         

                              

Bake 35 to 40 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.  

 

Crab Dip

Crab Dip

8 oz. cream cheese, softened

1 pound lump crab meat

1/4 cup cooking sherry

1/2 tsp. Old Bay seasoning

1/4 small red onion, fine dice

1/2 cup shredded cheddar cheese

1/2 cup carrots, thin cut

1 tomato, cored and diced

2 scallion stems, chopped

paprika

 

Place softened cream cheese in mixing bowl and whip. Fold in crabmeat, sherry, Old Bay and onion until well-blended. Fold in cheddar cheese. Use tomatoes, carrots, scallions and paprika for garnish. Serve with crackers.

Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

20 minutes prep time
1 hour cook time

Serves 6


3 lbs. potatoes

1 cup chicken broth

2 tablespoons fresh lemon juice

¹⁄₄ cup butter, melted (no substitutes)

1 teaspoon oregano (or to taste)

1 tablespoon fresh minced garlic (optional or to taste)

salt and pepper

¹⁄₂-³⁄₄ cup grated parmesan cheese (or to taste)

chopped fresh parsley

 

Set oven to 375 degrees.
Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
Pour over potatoes in the dish and stir to coat well.
Cover the dish tightly with foil.
Bake for about 40 minutes.
Uncover and turn potatoes.
Sprinkle with Parmesan cheese, and return to oven (uncovered).
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.

*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Tacos al Pastor

Tacos al Pastor

TOTAL TIME: 1 HR 15 MIN plus overnight marinating

SERVINGS: 8

This super smart hack of the classic Mexican recipe gives you all the flavor without all the fuss. Rather than marinating pork shoulder for days and then spit-roasting, you marinate it overnight, then grill for less than five minutes. 

1 tablespoon canola oil, plus more for brushing
3 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground cloves
4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
1/3 cup pineapple juice
1/4 cup distilled white vinegar
2 tablespoons achiote paste
Sea salt
2 pounds boneless pork shoulder, sliced 1/4 inch thick
1/2 medium pineapple, peeled and sliced 1/2 inch thick
1 medium red onion, sliced crosswise 1/2 inch thick
Warm corn tortillas, chopped cilantro and lime wedges, for serving

In a medium saucepan, heat the 1 tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.

Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the pork and turn to coat. Set the bag in a small baking dish and refrigerate overnight.

Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil.

Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes.

Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro and lime wedges.

Chicken Piccata

Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

 

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Raisin Pecan Oatmeal Cookies

Raisin Pecan Oatmeal Cookies

1 1/2 cups pecans

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

 

Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Coconut Rice Salad

Coconut Rice Salad

1 cup jasmine rice
2 cups unsweetened coconut milk
1 tablespoon sugar
1/2 teaspoon kosher salt, plus more for seasoning
2 cups shredded cooked chicken
2 small Kirby cucumbers, chopped
1 tablespoon canola oil
Chopped scallions, for garnish

In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and all of the coconut milk is absorbed, about 20 minutes. Remove from the heat and let the rice stand for 10 minutes. Transfer to a large bowl and stir in the chicken, cucumbers and oil. Season with salt and garnish with scallions.

Chocolate Balls

Chocolate Balls

1 (18 1/4 oz.) box devil's food cake mix

1/2 cup vegetable oil

2 large eggs

Confectioners’ sugar

 

Preheat oven to 350 degrees.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.

Dust hands with confectioners' sugar and shape dough into 1-inch balls.

Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets and bake them at 375 degrees for 8-10 minutes or until center is just set.

Remove from pans after a minute and cool on wire racks.

Scallop-and-Bacon Pizza

 

ACTIVE: 20 MIN

TOTAL TIME: 40 MIN

SERVINGS: 4

FAST

STAFF-FAVORITE

A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.

 

3 garlic cloves, crushed 

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 cup all-purpose flour, plus more for dusting

1 1/2 cups whole milk
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
Kosher salt
Pepper
Cornmeal, for dusting
1 pound pizza dough
4 slices thick-cut bacon (5 ounces)
4 sea scallops (5 ounces), sliced crosswise 1/4 inch thick
1 cup baby arugula


Preheat the oven to 475°. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.

Lightly dust a baking sheet with cornmeal. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough into a 12-inch round. Transfer to the prepared sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.

Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.

Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.

In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula and serve hot.

Chocolate Drizzled No-Bake Apricot Cashew Balls [Vegan, Gluten-Free]

Chocolate Drizzled No-Bake Apricot Cashew Balls [Vegan, Gluten-Free]

Serves

28-30

Ingredients

• 1 1/2 cups of dried apricots
• 1 cup raw unsalted cashews
• 1/2 cup smooth cashew butter
• 1/4 cup desiccated coconut
• 2 tbsp coconut oil, slightly warmed
• 1/3 cup dark chocolate

Preparation

1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.

The Perfect Panini

Paninis are a grilled, pressed sandwich that originated in Italy as fast food in bars, food stands, and truck stops. Sandwiches were assembled cold, and then pressed, or grilled, on demand. There are three main components of a panini: bread, cheese, and finally, all the extras (meats, condiments, spreads, vegetables, etc.). But the panini is more than just a fancy name for a grilled cheese. When crafted with quality deli ingredients, the finished grilled sandwich is bursting with flavor.

Try these tips to create your perfect panini.

1. Choose the bread
Bread is the backbone of the panini! It holds all the ingredients and withstands the grilling without becoming soggy or falling apart. However, there is no such thing as "panini bread." Typically, denser bread is the best choice for a panini: it will hold its shape better and support moist ingredients, like pestos or spreads, without getting soggy.

• Sliced: sourdough, levain, multigrain, batard, boule, and thick slices of challah or brioche
• Rolls: baguettes, banh mi, bolillo, ciabatta, focaccia

2. Select the cheese
As the cheese melts in a panini, it will help hold the ingredients together in the sandwich. For thick sandwiches, layer cheese between other ingredients. Choose a cheese that melts easily and compliments the other flavors in the sandwich. Below are some of the best melting cheeses and flavor descriptions:

• Asiago: mild, cheddary, and nutty; reminiscent of Parmesan
• Blue cheeses: biting, spicy and tangy; flavor can linger
• Brie (rind removed): buttery, earthy, and grassy
• Camembert (rind removed): buttery, earthy, and grassy
• Cheddar: from mild and subtle to sharp and robust; one of the most common and favored cheeses
• Emmentaler (Swiss): milky aroma, nutty and spicy
• Fontina: from mild and nutty (young) to aromatic and stinky (aged)
• Gouda: mild, sweet and buttery
• Gruyere: sweet and slightly salty
• Havarti: slightly acidic, buttery, and can be sweet; develops salty and hazelnut flavor with age
• Monterey Jack: mild, buttery and slightly tart
• Mozzarella: mild and milky
• Muenster: very mild, flavored with annatto (a sweet and nutty seasoning)
• Provolone: can be buttery and mild, sharp and spicy, or sweet and tangy
• Queso Oaxaca: mild, salty and buttery
• 3. Add the extras
  Just as with a cold sandwich, the filling possibilities for a panini are endless. Meats, grilled vegetables, pestos, tapenades, and other condiments will add flavor and depth to your sandwich. One thing to remember: Avoid excess moisture! Here are ways to reduce the risk of a soggy panini.
  • Remove excess moisture—pat-dry juicy meats, remove seeds and pulp from tomatoes.
  • Layer wetter ingredients, like tomatoes, in the center of the sandwich.
  • Choose thicker sauces, pesto, and condiments, avoid watery and thin sauces.
  • Choose breads made with herbs and other flavors.
  • Use thicker slices of bread to help absorb any moisture.

 

 

Beef Stroganoff over Buttered Noodles

Beef Stroganoff over Buttered Noodles

3 cups beef stock

1 carrot, chopped

6 sprigs fresh thyme

1 bay leaf

2 pounds chuck roast, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 tablespoons cognac

5 tablespoons unsalted butter

1 pound mushrooms, sliced

3 cloves garlic, chopped

2 tablespoons sour cream, plus more for garnish

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley leaves, plus more for garnish

1 (1-pound) package wide egg noodles

 

 

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Spiced Nuts

SPICED NUTS


2 Tbsp. olive oil
1/2 cup unsalted raw cashews
1/2 cup peeled and blanched whole almonds
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. paprika
1/2 tsp. cayenne
1 tbsp. light brown sugar

Heat olive oil in a large skillet over low heat.  Add cashews, almonds, walnuts, cinnamon, salt, paprika and cayenne and cook, stirring often, until nuts are fragrant and golden, 8 t0 10 minutes.

Crumble sugar over nuts and cook, stirring constantly, until sugar is melted and coats nuts, about 3 minutes.

Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to a week.

Makes 1 1/2 cups.

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

Ingredients:
1 large spaghetti squash
2 tbsp. olive oil...
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Steps:
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Healthy Lifestyle Exchange

Hake, Clams and Chorizo in Broth with Paella Rice

 

BROTH

 

2 tablespoons extra-virgin olive oil

1 small shallot, thinly sliced

1 bay leaf

1 teaspoon crushed fennel seeds

Pinch of saffron threads

2 cups chicken stock or low-sodium broth

24 manila clams or cockles, scrubbed

3 ounces Spanish chorizo, cut into 1/4-inch dice

1/2 tablespoon minced garlic

Salt

Pepper 

 

FISH

Four 5-ounce skinless hake fillets
Salt
Pepper
Smoked sweet paprika
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
Paella Rice, for serving

MAKE THE BROTH 
 In a large saucepan, heat the olive oil. Add the shallot, bay leaf, fennel seeds and saffron and cook until fragrant, about 20 seconds. Add the stock and bring to a boil. Cover, remove from the heat and let steep for 10 minutes.

Return the broth to a boil and add the clams, chorizo and garlic. Season with salt and pepper, cover and cook over high heat, shaking the pan occasionally, until the clams just open, about 5 minutes. Discard the bay leaf and keep the broth warm.

MEANWHILE, COOK THE FISH 
 Season the hake fillets with salt, pepper and smoked paprika and dust with flour. In a large skillet, heat the olive oil until shimmering. Add the fish and cook over moderately high heat, turning once, until golden and just cooked through, about 6 minutes.

Transfer the fish to shallow bowls. Spoon the clams, chorizo and broth around the fish and serve with Paella Rice.

Garlic Shrimp With Asparagus and Lemon

Garlic Shrimp With Asparagus and Lemon


1 lb. shrimp, medium to large, peeled and deveined

1 pinch black pepper, to taste

1 lemon

4 tablespoons olive oil or 4 tablespoons extra virgin olive oil

4 medium garlic cloves, sliced thinly

³⁄₄ lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)

¹⁄₄ teaspoon crushed red pepper flakes

²⁄₃ cup reduced-sodium chicken broth

¹⁄₂ teaspoon cornstarch

 

Directions

Place shrimp on paper towels and dry very well.
Sprinkle shrimp with a bit of the pepper.
Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
Cut lemon in half and juice it into a small dish, removing seeds.
Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
Add 2 Tbsp. of the oil and heat until it's shimmering hot -- just a few seconds.
Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
Reduce heat to medium-low and add garlic, stirring for 30 seconds.
Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
Stir cornstarch with 1 Tbsp. water and stir into the pan.
Add shrimp back to the pan and cook another 1-2 minutes until done.
Stir in 1 Tbsp. lemon juice, then taste and add more juice and pepper if needed.

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix or herbs de Provence

1 pound penne pasta

3 cups marinara sauce (store bought or homemade)

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

 

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

About Pies

March 14 is national Pi (π) day. π is a mathematical constant of the ration of a circle's perimeter to its diameter, and is commonly approximated in calculations with 3.14. I imagine some hungry math-loving foodie saw the connection: circle and pie, π and March 14, π and pie. It's a delicious day to celebrate! The foundation of any pie is the crust. A tender, flaky crust is a must for any pie! Try these tips to help perfect your pie crust making: Chill the ingredients: Keep butter or shortening cold to help ensure a flaky crust. After mixing, chill the dough an hour before rolling out. Avoid developing gluten: Avoid over handling the crust dough. Use a pastry blender or fork to cut the fat into the flour. Add cold water gradually and mix just enough to form a ball. Use proper rolling technique: Roll from the center and lift the rolling pin after each roll. Rotate the dough a quarter turn at a time after each roll to help create an evenly round shape. Finish with Style: Brush the surface with a wash for a perfectly golden crust:

Whole egg + dash of salt = Shiny surface Whole egg + milk = Medium shine Whole egg + water = Golden brown finish Cream only = Golden brown finish Egg yolk + water = Shiny golden brown finish Olive oil only = Shiny golden brown finish Egg yolk + heavy cream = Shiny dark-golden brown finish Egg white only = Crisp, light-brown finish

 

Impossibly Easy French Apple Pie

Impossibly Easy French Apple Pie

Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.

Filling

3 cups sliced peeled apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg                        

1/2 cup Original Bisquick™ mix                        

1/2 cup granulated sugar               

1/2 cup milk            

1 tablespoon butter or margarine, softened               

2 eggs

Streusel            

1/2 cup Original Bisquick™ mix               

1/4 cup chopped nuts               

1/4 cup packed brown sugar         

2 tablespoons firm butter or margarine

 

 

Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.                               

In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.                              

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

 

                          

                        

 

Irish Lamb and Turnip Stew

Irish Lamb and Turnip Stew

3 tablespoons extra-virgin olive oil, plus more for the roux
3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
Kosher salt
Pepper
2 small yellow onions, quartered
8 garlic cloves, crushed
6 tablespoons all-purpose flour
1 cup dry white wine
4 cups chicken stock or low-sodium broth
3 small turnips, peeled and quartered
1/2 pound medium carrots, cut into 2-inch pieces
8 fingerling potatoes (3/4 pound)
3 tablespoons heavy cream
Chopped parsley and mint, for garnish
Crusty bread, for serving
 
In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.

Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes.

Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.