Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

 

 

1/2 cup rolled oats

1 15.5-oz. can black beans, rinsed and drained
1 large egg
1 tsp. ground cumin
Kosher salt
2 oz. finely grated pepper Jack cheese (1/2 cup)
1 large scallion, minced
2 Tbs. chopped fresh cilantro
1 Tbs. olive oil; more for the plate
4 whole-wheat hamburger buns, toasted
Jarred salsa, for serving
Sliced avocado, for serving

 

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.
With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.
Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.

Penzey's Crumbly-topped Rhubarb

Crumbly-Topped Rhubarb

3 cups chopped rhubarb (fresh or thawed from frozen)
1 tablespoon floor
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon water


Topping

 6 tablespoons flour
1/2 teaspoon brown sugar
1/2 cup oats (quick-cooking or old-fashioned)
6 tablespoons butter (3/4 stick)

Preheat oven to 350*.  In a medium bowl, combine rhubard, flour, sugar, cinnamon, salt and water.  Stir to combine.  Pour into a lightly greased 8" x 8" pan.  In a second bowl,  combine the flour, brown sugar, oats and butter.  Mix together until crumbly.  Sprinkle over rhubarb.  Bake at 350* for 40 minutes.

Prep time:  15 minutes
Baking time:  40 minutes
Serves:  6
Calories per serving: 240

Penzey's Curry Ginger Dressing

Heat1 tablespoon olive oil over medium heat.

Add 2 teaspoons sweet curry powder and cook for 2 minutes.

In a bowl, mix together

• 1/4 cup minced red onion or shallots
• 2-3 tablespoons sweet ginger bits
• 1/3 cup mayonnaise
• 1 tablespoon vinegar
• 1 teaspoon Dijon-style mustard
• 1/4 - 1/2 teaspoon salt (to taste)
• 1/4 teaspoon cayenne (to taste)

Add the curry paste to the mayonnaise mixture and mix well.

Add 1-2 cups tuna or cooked chicken and some chopped pecans and you've got a great salad for sandwiches.

Penzey's Quick Stir-Fry Sauce

4 tablespoons soy sauce
1 teaspoon honey
1-2 teaspoons Chinese 5 spice
1/2 teaspoon granulated garlic powder
1/2 teaspoon minced ginger
       and/or
1 tablespoon sweet ginger bits
cayenne pepper to taste

Combine all ingredients and add to meat and veggies while stir-frying and serve over noodles or rice.

Mudslide Tartlets

Mudslide Tartlets


Tartlets
1 1/2 cups flour
1/4 cup sugar
1 tsp. cocoa powder
1/2 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into small chunks
2 eggs
1/4 tsp. vanilla extract

Filling
1 cup sugar
1/2 cup (1stick) butter, softened
1 oz. vodka
1 oz. Kahlua
1 oz. Irish cream liqueur
1 oz. cream

Garnish
mini chocolate chips

To make tartlet dough:
Preheat the oven to 425* F.
In a bowl, stir together flour, sugar, cocoa powder and cinnamon.  Add the butter and cut in with your fingers or a pastry cutter until the butter is well incorporated and the mixture is texture of wet sand.  Add eggs and vanilla, and mix until just combined and the mixture forms a ball.  Roll out on a textured surface and cut into circles to fit a mini-tartlet pan.  Bake for 18 minutes, remove from the oven and let cool completely.

To make the filling:
Stir together all the ingredients until fully incorporated.  Refrigerate until needed.  Add the filling to a pastry bag (or a zip-top bag with the corner cut off) and pipe into the tartlet shells.

Sprinkle with mini chocolate chips

Extra Crispy Fried Chicken

                   

Extra Crispy Fried Chicken

 

1/4 cup plus 2 tablespoons kosher salt

1/4 cup freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/2 tablespoons minced rosemary, plus 4 medium sprigs

1 1/2 tablespoons minced thyme, plus 4 sprigs

1 1/2 tablespoons minced sage, plus 4 sprigs

5 minced bay leaves, preferably fresh, plus 5 whole leaves

3 garlic cloves, minced, plus 1 head, broken into cloves

Two 3-pound whole chickens

1 quart buttermilk

1 tablespoon hot sauce, such as Tabasco

1 teaspoon sugar

Grapeseed or vegetable oil, for frying

2 cups all-purpose flour

1/2 cup rice flour

1/4 cup garlic powder

1/4 cup onion powder

Flaky sea salt, for sprinkling

Lemon wedges, for serving

 

 

Preheat the oven to 200°. In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.)

 

In a very large bowl, whisk the buttermilk with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour

 

In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel–lined plate.

Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tablespoons of kosher salt and the remaining 2 tablespoons of pepper.

 

Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel–lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away with lemon wedges.       

 

 

 

 

 

 

  

Warm Chocolate Ganache Tart with Toasted Pecan Crust

Warm Chocolate Ganache Tart with Toasted Pecan Crust

CRUST
1 1/2 cups chopped pecans
2 tablespoons sugar
3 tablespoons unsalted butter, melted

FILLING
12 oz. semisweet chocolate, coarsely chopped
1 1/4 cups whipping cream
1 egg

1 Heat oven to 375°F. Place pecans and sugar in food processor; pulse until finely ground. Add butter; pulse until moistened. Press into bottom and up sides of 9-inch tart pan with removable bottom. Bake 12 to 14 minutes or until light brown.

2 Meanwhile, place chocolate in food processor; pulse until finely chopped. Microwave cream in medium glass measuring cup on high 1 to 2 minutes or until cream comes to a boil. With processor running, pour cream into chocolate; blend until smooth. Add egg; pulse until well-blended. Pour chocolate mixture into tart shell.

3 Bake 15 to 20 minutes or until slightly puffed and cracked on edges and center jiggles slightly when tapped but is not liquid. (Filling will firm up slightly as it cools.) Cool on wire rack 15 minutes; serve warm. (Tart can be made up to 8 hours ahead. Cool completely; cover and refrigerate. Reheat at 350°F. for 5 to 10 minutes or until warm.)

8 servings

PER SERVING: 515 calories, 44 g total fat (19 g saturated fat), 5.5 g protein, 34 g carbohydrate, 80 mg cholesterol, 25 mg sodium, 4.5 g fiber

Red Lobster Cheddar Bay Biscuits Copycat

Red Lobster Cheddar Bay Biscuits Copycat

2 cups Bisquick

²⁄₃ cup milk

¹⁄₂ cup cheddar cheese, shredded

¹⁄₂ cup butter, melted

¹⁄₄ teaspoon garlic powder

 

Heat oven to 450 degrees.
Mix bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an ungreased cookie sheet.
Bake 6-8 minutes or until golden brown.
Mix butter or margarine and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.

Artichokes Steamed in the Microwave

Artichokes Steamed in the Microwave


3 globe artichokes

¹⁄₄ cup water

¹⁄₂ lemon

 

Trim the artichokes by cutting off the stem and cutting off the tips of the leaves. *I often cut them in half, lengthwise, and scoop out the choke but you can skip this step.

Rub the lemon over all the cut parts of the artichokes so it does not brown.

Place all 3 of the artichokes upside down in a microwaveable dish with a tight fitting lid. *Try a dinner or salad plate on top of your dish if you do not have a lid that exactly fits.

*I place them upside down so the water is not collected in the artichokes but they can be placed right side up and then squeezed out later.

Add the water and cover.

Cook on high for 11 minutes. Check at about 9 minutes since all ovens are not the same, and pierce the hearts with a fork. If they are soft they are done.

Drain and serve.

I love fresh artichokes but did not like how long they took to steam until I discovered this procedure. 3 artichokes done in 11 minutes! How easy and quick is that!? This can also be a prelude to grilled or roasted artichokes if you steam half the amount of time in the microwave and then proceed with the other recipes. Great timesaver!

Glazed Yeast Donuts

Glazed Yeast Donuts

Ingredients

1-1/2 cup	whole milk, lukewarm (about 105 F)
1-1/2 teaspoons	salt
1/3 cup	vegetable shortening
1/3 cup	warm water (95 F to 115 F)
1-1/2 tablespoons	active dry yeast (1/2 ounce or 2 packages)
2 large	eggs
1/4 cup	sugar
5 cups	all-purpose flour, sifted
	Oil for frying
	Glaze:
2 to 4 tablespoons	whole milk or water
2 teaspoons	vanilla extract
1-1/2 cups	powdered sugar, sifted

Cooking Instructions

In a small saucepan, combine milk, salt and shortening. Heat over low temperature until shortening is melted. Remove from heat, and pour into small bowl. Set aside to cool until lukewarm.

Lightly grease a metal mixing bowl and set aside.

In a small bowl, whisk together warm water and yeast. Let stand until the yeast has proofed and light foam develops on the surface, about 5 minutes. Pour yeast mixture into the work bowl of a stand mixer fitted with a flat beater paddle. Add eggs, sugar, and half of the flour. Turn stand mixer onto low speed and mix to combine ingredients. With the mixer running on low, slowly add the lukewarm milk mixture. Increase the mixer speed to medium and mix until well combined. Reduce the mixer speed to low and add the remaining flour. Continue to mix, slowly increasing speed to medium, until mixed well.

Stop mixer, and change out the flat beater for the dough hook. Turn mixer onto low and then slowly increase to medium speed. Continue mixing for 4 to 5 minutes or until the dough pulls away from the bowl and becomes smooth. Transfer dough to greased bowl, cover and place in a warm dry place to rise until dough has doubled in volume.

Lightly flour the bottom of a rimmed baking sheet.

On a well-floured surface, roll dough out to 3/8-inch thick rectangle. Using a 2-1/2 inch donut cutter, cut out 2 dozen donuts, pulling scraps of dough back together and lightly rerolling as needed. Place donuts on prepared baking sheet. Cover lightly with a clean kitchen towel and let rise for 30 minutes.

Line a second rimmed baking sheet with paper towels, and place a cooling grid on top, as a cooling station.

Add oil to cold deep fryer or large heavy bottom pot, and heat over medium high heat until oil reaches 365 F. Working in batches of 3 or 4 donuts at a time, lower donuts into hot oil and cook until lightly golden on each side, about 90 seconds per side. Remove Adjust heat under oil to maintain oil temperature. Let oil return to temperature before adding the next batch of donuts. Remove donuts from oil with a spider or slotted spoon. Let excess oil drain over deep fryer before transferring to cooling station. Continue until all donuts are cooked. Let the cooked donuts cool 12 to 15 minutes before glazing.

In a wide shallow bowl, combine the glaze ingredients. Once donuts are cooked enough to handle, dip each donut in the glaze and return to cooling rack. Serve immediately. Store in a single layer in a airtight container. Makes approximately 2 dozen donuts.


Glaze variations:

Chocolate Glaze
1 stick (4 ounces) unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate, chopped
2 cups powdered sugar, sifted

In a medium saucepan over low heat, combine the butter, milk, corn syrup, vanilla and chocolate. Stirring continuously, heat until chocolate and butter have melted and mixture is smooth. Remove from heat and stir in powdered sugar, stirring until smooth. Dip each donut in glaze. Let set 15 to 20 minutes, or until glaze is set before serving.


Strawberry Glaze
1/2 cup strawberry puree
1-1/2 cups powdered sugar, sifted

In a wide, shallow bowl, whisk together the puree and powdered sugar until smooth. Dip donuts in glaze. Let set 15 to 20 minutes or until glaze is set before serving.


Maple Glaze
1/4 cup maple syrup
1 teaspoon maple extract
2 cups powdered sugar
2 to 4 tablespoons milk or water

In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.


Lemon Glaze
2 to 4 teaspoons lemon juice
1-1/2 teaspoon lemon zest
1 teaspoon lemon extract
1-1/2 cups powdered sugar

In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.

Swazi Salad

Swazi Salad 

 

3 medium beets (12 ounces), scrubbed

1/4 cup canola oil

2 tablespoons fresh lemon juice

2 teaspoons minced peeled fresh ginger

Kosher salt

Pepper

1 head of romaine lettuce (1 pound), coarsely chopped

3 radishes, thinly sliced

1 Hass avocado, peeled and coarsely chopped

1/4 cup crushed roasted peanuts

Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.

 

Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.

 

In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.

 

Make Ahead

The roasted beets can be refrigerated 
for up to 3 days.

        

Summer Vegetable Stack

Summer Vegetable Stack

2   medium zucchini (about 1 lb/450 g)

1   medium yellow squash

2   medium russet potatoes (about 14 oz/ 397 g)

3   large firm plum tomatoes

2 tbsp (30 mL) olive oil

3   garlic cloves, pressed

1 tbsp (15 mL) Italian seasoning

1 tsp (5 mL) salt

1 cup (250 mL) shredded Italian cheese blend

Preheat oven to 400°F (200°C). Slice zucchini, squash, potatoes and tomatoes with Simple Slicer (mandolin) on #3 setting. Place vegetables in a large mixing bowl.
 

        Add oil, pressed garlic, seasoning and salt. Toss to coat.  

 

Arrange vegetables in rows in Small Baker (8" x 8"). Cover baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender.  

 

Remove baker from oven to cooling rack. Remove foil; top with cheese. Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown. 

Yield:

8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 170, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 20 g, Fiber 2 g, Protein 7 g