Cooking With Chelsea

Protein Pancakes with Cottage Cheese

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 06 Apr 2025 22:44:41 GMT

Power Up Your Mornings with Cottage Cheese Protein Pancakes

Weekends are made for indulgence, but that doesn’t mean sacrificing nutrition! One of my favorite ways to start a slow morning is with a stack of protein-packed pancakes or waffles. Lately, I've been hooked on these Cottage Cheese Protein Pancakes – they’re light, fluffy, and packed with flavor.

If you haven’t tried adding cottage cheese to your pancake batter yet, it’s time to give it a whirl. Not only does it make the pancakes irresistibly moist, but it also adds a hefty dose of protein to fuel your day. This recipe keeps things wholesome by using rolled oats instead of refined flour, which means more fiber, vitamins, and lasting energy. Plus, they’re naturally sweetened with a hint of honey and a touch of vanilla protein powder.

Perfect for a post-workout brunch or a leisurely weekend breakfast, these pancakes come together quickly in the blender and are customizable with your favorite mix-ins like blueberries or chocolate chips. Get ready to flip your breakfast game with this delicious, protein-rich twist on a classic!

INGREDIENTS

1 cup Cottage Cheese
2 large Eggs
1 cup Old-Fashioned Rolled Oats
¼ teaspoon Cinnamon (optional)
2 teaspoons Baking powder
2 Tablespoons Vanilla Protein Powder not packed, swept
1 Tablespoons H oney
¼ cup milk
Blueberries

DIRECTIONS

In a high-speed blender, add all the ingredients: cottage cheese, large eggs, old-fashioned oats, cinnamon (optional), baking powder, vanilla protein powder, honey, and milk.
Blend on medium-high speed and use the tamper tool of your blender to push the batter next to the blade. You may need to stop the blender to scrape down the sides of the jug with a silicone spatula and bring all ingredients together.
Blend until thick, and well combined - it does look grainy, wet, not dry. If dry, you can blend in an extra egg white, or 1-2 tablespoon milk, but you shouldn't have to.
Fold in blueberries (or other mix-ins)
Warm a pancake griddle over medium-high heat with butter
Scoop 1/3 cup of batter per pancake, and pour onto the griddle
Cook for 1-2 minutes until the sides dry, and it's easy to flip.
Flip and cook for 2-3 minutes until the center is not wet and set.

Thousand Layer Apple Skillet

chelsea@behindyourdesign.com (Chelsea Mills) — Mon, 14 Oct 2024 14:56:39 GMT

Warm, buttery apple stacks with a cinnamon-sugar twist

Here's a delicious recipe perfect for fall, featuring baked apples layered with cinnamon and dark brown sugar for a warm, cozy treat. Thinly sliced Honeycrisp, Fuji, or Gala apples are coated in a rich mixture of melted butter, cinnamon, and sugar, then baked until tender and caramelized. Serve these buttery, spiced apple stacks upside down with a scoop of ice cream and a drizzle of caramel for the ultimate dessert. Best of all, it’s easy to make and fills your kitchen with the irresistible scent of baked apples!

Makes One 5" Skillet Apple

INGREDIENTS

1 large Honeycrisp, Fuji or Gala apple
3-4 Tbsp butter
1 Tbsp dark brown sugar
1 tsp cinnamon

DIRECTIONS

Preheat oven to 400º F
Peel and core your apple, then carefully slice into 1/16” slices with a knife or mandoline (if using a mandoline, make sure to use hand protection!).
Combine butter, sugar, and cinnamon in a small saucepan until melted. Coat each slice with melted butter mixture and stack in the skillet. Be sure to press down on the layers a few times throughout stacking and pour out the excess liquid back into your pan.
Once you’ve coated all the apple slices, move the skillet to a 400˚F oven for 10 minutes. After 10 minutes, carefully pour out the excess liquid in your ramekin and return to the oven for 20-30 minutes.
For best results, let it cool completely before serving. Loosen your stack from the skillet with a butter knife, and serve upside down with ice cream and caramel drizzle.

Skillet Frittata For One

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 05 Oct 2024 14:35:37 GMT

Fun weekend breakfast bake

In the original recipe for this Fritatta, it had you starting out on the stovetop and moving into the oven. I ended up cooking all the vegetables under the broiler instead of on top of the stove. I also served with avocado, fresh herbs and salsa.

Makes One 5" Skillet

INGREDIENTS

1 tsp butter, ghee, coconut oil
1-2 cups vegetables of your choice
1 cup leafy greens
1/2 cup pre-cooked meat (optional)
2-3 eggs whisked
1 pinch salt + pepper

DIRECTIONS

To start, turn on your oven’s broiler or grill to preheat.
Choose your selections of vegetables – anything you like – and chop them up.
Melt your fat in a pan + add the veggies that take the longest to cook (potatoes, broccoli, etc.). Sauté under the broiler until tender. Add cooked meat if using
Add any other soft veggies that need a quick cook like spinach or pepper, place back under the broiler.
Beat your eggs together in a bowl with salt + pepper.
Add your eggs to the pan with your vegetables. Swirl the pan + press down the veggies until you have one even layer, covered in egg.
Put the entire pan into the oven, under the grill or broiler for 3-4 minutes or until the egg is puffy, set, and slightly golden brown on top.

*** To make this a family frittata, simply triple or quadruple the ingredients and use a larger skillet.

Please, please, please make this your own! The combination possibilities are endless, and there really isn’t a wrong way to do it!

Dutch Baby Blueberry Pancakes

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 29 Sep 2024 15:08:05 GMT

A fluffy, citrus-kissed blueberry Dutch Baby topped with lemon curd

This lemony Dutch Baby pancake is the perfect blend of light, airy texture and zesty citrus flavor. With a touch of sweetness and a burst of blueberries, this delightful oven-baked pancake makes for an easy yet impressive breakfast or brunch dish. Top it off with homemade lemon curd and powdered sugar for an extra layer of flavor that brightens up every bite!

Makes Four - 5" Skillets

INGREDIENTS

3 eggs
½ cup flour
½ cup milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest 1 small lemon
Pinch kosher salt
4 tablespoons unsalted butter
Confectioners sugar optional

FILLING

1/4 cup homemade lemon curd or store bought
1/2 pint blueberries

DIRECTIONS

Preheat oven to 425º F (220ºC)
Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted (just a few minutes).
Mix in most of the blueberries, pour into pan, return to oven and bake for 20 minutes, until puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and fresh blueberries.

Caprese Skillet Frittata For One

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 29 Sep 2024 14:44:13 GMT

Italian twist on a Frittata bake

Makes One 5" Skillet

INGREDIENTS

1 tsp butter
1/2 cup cherry tomatoes, sliced
1/4 cup chopped onioin
1 cup fresh basil
2-3 eggs whisked
1 pinch salt + pepper
grated Parmesean cheesse
Balsamic glaze

DIRECTIONS

To start, turn on your oven’s broiler or grill to preheat.
Melt your fat in a pan + add the tomatoes and onions and saute until tender.
Beat your eggs together in a bowl with salt + pepper.
Add your eggs to the pan with your fresh basil. Swirl the pan + press down the veggies until you have one even layer, covered in egg.
Put the entire pan into the oven, under the grill or broiler for 3-4 minutes or until the egg is puffy, set, and slightly golden brown on top.
Grate your cheese and drizzle with Balsamic glaze to serve

Artichoke Dip for Two

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 22 Sep 2024 14:18:42 GMT

A cozy dip for date night

When I made this recipe the first time with mayonnaise, it turned out great, but I started thinking of how I could make it a little bit healthier and decided to swap out the mayo with plain greek yogurt for the next go around and it also turned out fabulous!

Makes One 5" Skillet

INGREDIENTS

4 large artichoke hearts, canned in water, half of a 15-oz can
¾ cup finely grated Parmesan cheese
½ cup mayonnaise or 0% Greek yogurt
3 tablespoons finely chopped shallot about 1 shallot
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp ground black pepper
Chopped chives to garnish

DIRECTIONS

Preheat oven to 300 degrees.
Thoroughly dry artichoke hearts and roughly chop.
Mix everything together in a medium bowl and transfer to a small oven-safe dish.
Bake until the edges are lightly browned and bubbly, about 25 minutes.
Garnish with chives and serve!

Mini Skillet Peanut Butter & Nutella Cookie

chelsea@behindyourdesign.com (Chelsea Mills) — Wed, 11 Sep 2024 23:07:44 GMT

Peanut Butter & Nutella Skillet Cookie: A Dreamy Duo in Every Bite

When Lexi and I were brainstorming our next sweet creation, we knew we had to combine two of our all-time favorite flavors—peanut butter and Nutella! The result? A rich, indulgent skillet cookie that’s beyond irresistible. This recipe is as simple as it is delicious, made with minimal ingredients and baked to perfection in a mini cast iron skillet. The creamy peanut butter blends perfectly with the gooey Nutella swirl, creating a dessert that’s both fun to make and even better to eat. Trust us, you’ll want to dive in spoon first!

Makes One 5" Skillet Cookie

INGREDIENTS

¼ cup smooth peanut butter
2 Tbsp Nutella Hazelnut Spread
2 Tbsp brown sugar
1 egg white
¼ tsp baking soda
2 Tbsp chocolate chips

DIRECTIONS

Preheat oven to 350°F and lightly grease a 5” cast iron skillet with some butter.
Combine the peanut butter, Nutella and sugar in a small bowl and mix until thoroughly combined.
Add in the egg white and keep stirring until integrated.
Finally add in the baking soda and choc chips, and stir until just combined (don’t overwork the mixture or it can become tough).
Press the mixture evenly into the skillet and bake for 13-15 minutes, until the cookie is golden brown.
Top with ice cream, drizzled chocolate or any of your other favorite toppings.

Mini Skillet Chocolate Chip Cookie

chelsea@behindyourdesign.com (Chelsea Mills) — Wed, 11 Sep 2024 23:00:52 GMT

Mini Cast Iron Skillet Chocolate Chip Cookies: A Sweet Treat with a Special Twist

Nothing beats the warm, gooey goodness of a freshly baked chocolate chip cookie, especially when it’s made in a mini cast iron skillet! Recently, my friend Lexi came over, and we decided to whip up a batch together. With just a handful of simple ingredients, we created the perfect cookie that’s crispy on the edges and soft in the center. Whether you're looking for a quick dessert to satisfy your sweet tooth or a fun activity to share with a friend, this recipe is a must-try. Grab your skillet and let’s bake some delicious memories!

Makes One 5" Skillet Cookie

INGREDIENTS

2 Tbsp butter softened
2 Tbsp brown sugar
1 Tbsp superfine sugar
1 egg yolk
¼ tsp vanilla extract
⅓ cup plain flour
Pinch of salt
⅛ tsp baking soda
¼ cup choc chips

DIRECTIONS

Preheat oven to 350°F and lightly grease a 5” cast iron skillet with some butter.
Combine the softened butter and sugars in a small bowl and mix until thoroughly combined.
Add in the yolk and vanilla and keep stirring until integrated.
Finally add in the dry ingredients and choc chips, and stir until just combined (don’t overwork the mixture or it can become tough).
Press the mixture evenly into the skillet and bake for 12-14 minutes, until the cookie is golden brown.
Serve with mini scoops of ice cream, drizzled chocolate or any of your favorite toppings

Pizza Twists

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 12 Feb 2023 02:24:09 GMT

Pizza Twists

This recipe I created from looking up various pizza twist recipes. The inspiration comes from the Boston's pizza twists.

Makes 24 Pizza Twists

INGREDIENTS

2 Packages of Rolled Refrigerated Pizza Dough
1 Cup of Shredded Mozzarella Cheese
1/2 Jar of Pizza Sauce
Pepperoni (or other toppings)
1 Egg
1 Tablespoon Water
Oregano
Garlic Powder
Shredded Parmesan Cheese

DIRECTIONS

Heat oven to 400º F. On two large rimmed baking sheets, place a silpat mat down (you could also grease or use parchment paper).
Whisk your egg and water together in a small bowl, set aside.
Roll out one of the packages of dough into a large rectangle
Spread a thin layer of pizza sauce on the entire area - if it is too thick, your twists will be soggy.
Sprinkle your shredded Mozzarella cheese over the sauce.
Distribute pepperoni (or other toppings) evenly on the cheese.
Roll out the second package of dough into a large rectangle and place on top of the other one.
Brush the top of the dough with your egg wash.
Sprinkle with oregano, garlic powder and Parmesan Cheese.
Cut the dough with a pizza cutter into 24 pieces - 8 vertical and 3 across.
Twist each section and place on the baking sheets.
Bake for 12-15 minutes - checking often.
Serve with pizza sauce and ranch.

Grilled Pork Chops with Cherry Peppers, Pearl Onions and Balsamic Vinegar

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 17 Dec 2022 23:32:17 GMT

From Mario Batali's NY Restaurant BABBO

This is a recipe I found in the April 2011 issue of Bon Appetit from the RSVP column and it features the recipe from Mario Batali's NY restaurant Babbo. I modified it to fit the ingredients I had on hand, so it's slightly different from the original. I finally got around to making it and it was incredibly easy and tasted wonderful too. You just have to remember to start the day before since the pork has to brine overnight.

INGREDIENTS

4 Boneless Pork Chops (about 2" thick)
1/4 cup sugar
1/2 cup kosher salt
14.4 oz frozen pearl onions
1/4 cup + olive oil
2 bell peppers (red and yellow, seeded and cut into 1/2 inch squares)
1 small red onion, diced small
1/2 teaspoon crushed red pepper
8 pickled cherry peppers from jar, seeded and thinly sliced
Aged balsamic vinegar

DIRECTIONS

Heat oven to 425º F.
Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight
Cook frozen pearl onions in boiling water 1-2 minutes. Drain, cool slightly.
Heat 1/4 cup oil in large skillet over medium heat. Add pearl onions and cook until tender and browned in spots, 8-10 minutes.
Transfer onions and oil to medium bowl.
Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened, about 5 minutes.
Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper.
Reduce heat to low and simmer till vegetables are tender, stirring often, about 10 minutes.
Stir in reserved pearl onions and sliced peppers.
Can be made 1 day ahead. Cover, chill, and reheat.
Prepare barbeque or grill pan (high heat).
Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with olive oil.
Grill about 5 minutes per side, reducing heat to medium after flipping them over
Then bake in oven for 10 minutes.
Remove from oven and let sit for 5 minutes.
Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar.

Served with baked potatoes and green onions.

Serves 4 People

Prosciutto-Wrapped Pork With Sweet Potatoes & Pears

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 20 Oct 2020 23:54:33 GMT

This is a recipe I found in 2011 from Real Simple and thought sounded fantastic. I finally got around to making it and it was incredibly easy and tasted wonderful too.

INGREDIENTS

2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
2 firm pears, cut into wedges
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 pounds)
¼ pound thinly sliced prosciutto
1 tablespoon honey

DIRECTIONS

Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 25 to 35 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

Serves 4 People

9 WW Points Per Serving

Acorn Squash

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 20 Oct 2020 23:26:28 GMT

An easy way to bake Acorn squash in the oven.

Acorn squash is so easy to prepare and is a great side dish, especially if you are looking to cut calories. If you are not looking to cut calories, you can add brown sugar, butter and cinnamon to the squash before baking.

INGREDIENTS

1 Acorn Squash
2 tsp olive oil
1/2 tsp salt
pepper to taste

DIRECTIONS

Preheat oven to 425 degrees F.
Wash the outside of the squash really well, then cut in half lengthwise and scoop out the seeds.
Place on a parchment lined, or silpat lined baking sheet.
Drizzle 1 teaspoon of olive oil in each half, sprinkle with salt and pepper.
Bake for 30-45 minutes.
Let cool slightly and then scrape out the squash with a spoon.
Serve immediately or store in the refrigerator.

Freezes well too.

Spaghetti Squash

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 20 Oct 2020 22:27:35 GMT

An easy way to cook spaghetti squash in the oven.

Spaghetti squash is so easy to prepare and is a great alternative to pasta, especially if you are looking to cut calories.

INGREDIENTS

1 Spaghetti Squash
2 tsp olive oil
1/2 tsp salt
pepper to taste

DIRECTIONS

Preheat oven to 425 degrees F.
Wash the outside of the squash really well, then cut in half lengthwise and scoop out the seeds.
Place on a parchment lined, or silpat lined baking sheet.
Drizzle 1 teaspoon of olive oil in each half, sprinkle with salt and pepper.
Turn over and pierce with a fork all over.
Bake for 30 minutes.
Let cool slightly and then scrape out the spaghetti squash with a fork.
Serve immediately or store in the refrigerator.

Brielle's Favorite Chili

chelsea@behindyourdesign.com (Chelsea Mills) — Mon, 19 Oct 2020 23:42:08 GMT

Quick and easy chili recipe.

This is a quick recipe to make any night of the week. It also freezes well if you want to double the batch and make enough for a second meal. Pictured with corn bread.

INGREDIENTS

1 medium yellow onion -diced
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
1 (6 oz.) can tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* -optional
2 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can tomato sauce
Toppings: Sour Cream, Cheddar Cheese, Jalapeños, Green Onions, Hot Sauce

DIRECTIONS

Add the ground beef to the pot over medium-high heat. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the onion. Cook for 5 minutes, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Serves 6 People

7 WW Pts per serving without toppings

Caramelized Onion, Tomato & Jalapeño Jam

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 17 Oct 2020 19:14:01 GMT

Another great condiment to use up the rest of the farm fresh tomatoes and onions.

This is so easy to make and tastes great on sandwiches, burgers, garlic bread and more! You can leave out the jalapeño if you want it less spicy.

INGREDIENTS

1 1/2 pounds yellow onions (about 2-4 medium), chopped
1 jalapeño, chopped (remove stems and seeds for less heat)
1 tablespoon butter
1 1/4 pounds garden tomatoes roughly chopped
1/2 cup white sugar
1/4 cup light brown sugar
4 tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

DIRECTIONS

Melt butter in a large heavy-bottomed stainless steel or cast iron saucepan over high heat. Add onions, jalapeños and cook, stirring frequently, until bottom of pan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
Add tomatoes, white sugar, brown sugar, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 2 to 2 1/2 hours. Remove from heat, let cool. Transfer jam to a an airtight container and store in refrigerator for up to two weeks.

16 WW Points for entire recipe

Moroccan Flatbreads (R'ghayef) With Peperonata And Feta

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 13 Oct 2020 01:27:20 GMT

A great make-ahead meal for busy weeknights or lunches.

Pair these veggie-stuffed flatbreads with a salad for an inspired North African meal. Make up to one day ahead; reheat breads in a convection oven set for 350F for about 15 minutes. A leftover flatbread with soup or salad also makes a good light lunch.

You can stuff the flatbreads with anything you'd like, just don't overstuff them because the dough is thin and will tear. I did not use the stuffing called for in the original recipe I had from Cooking Light's October 2009 issue . Instead, I made a Peperata and used that with feta to stuff them. They turned out amazing!

Homemade breads are at the heart of Moroccan cuisine and culture: Used as serving utensils to scoop up food at meals, they're also a symbol of hospitality since bread is shared with guests. Carry on the Mediterranean tradition by welcoming diners to your table with Moroccan Flatbreads, substantial enough for an entrée or as a partner for soup or salad. Add cheese or herbs to vary the filling. Follow these steps for working with the dough and shaping the breads.

INGREDIENTS

Bread Dough

1/2 teaspoon dry yeast
3/4 cup plus 1 tablespoon warm water (100° to 110°)
9 ounces all-purpose flour (about 2 cups)
3/4 teaspoon sea salt
Olive Oil

Peperonata (I did 1/3 spicy and 2/3 regular - that's why there are two pans in the photos)

3/4 cup olive oil
6 cloves of garlic (or more)
2 cups of chopped onions - about 2 medium
4 cups of chopped bell peppers, any colors
chopped jalapeno (if you like it spicy)
1 cup of my Instapot Tomato Sauce If you don't have any pasta sauce, you can use pureed tomatoes with basil or oregano and a pinch of salt.
2 Tablespoons red wine vinegar
Feta Cheese

DIRECTIONS

To make the Peperonata:

In a large pot or Dutch oven, heat olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes. Reduce heat if peppers start to char.
Add pasta sauce and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Season with salt. Stir in vinegar. Cool to room temperature before stuffing into bread dough.

To make the bread:

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and 3/4 teaspoon salt to yeast mixture; mix on low in your mixer for about 2 minutes or until smooth.
Turn dough out onto a lightly floured surface; knead 3 minutes. Shape dough into a ball; invert bowl over the dough, and let stand for 15 minutes.
Uncover; knead dough 3 minutes. Divide dough into 8 equal portions, shaping each into a ball; dip fingers in olive oil and lightly coat the plastic wrap before placing it over the dough balls; let stand for 30 minutes.
Working with one dough portion at a time (cover remaining dough to prevent drying), carefully flatten each portion into a 6 1/2-inch circle (dough will be delicate). I used a rolling pin and drops of olive oil to keep the bread from sticking to the rolling pin.
Spoon 2 tablespoons of your mixture in center of dough and top with feta. Fold long sides of dough over filling. Fold one short side under dough. Fold other short side over dough. Gently press square of dough to seal. Repeat procedure with remaining dough portions and filling mixture.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to a parchment paper-lined platter. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.

Make Ahead: Make flatbreads through step seven and let cool completely. Cover with plastic wrap and refrigerate overnight. Reheat in a convection oven set to bake at 350F for about 15 minutes or until warm before serving.

Serving size is 2 flatbreads

WW Pts 9 points per serving (4.5 points per flatbread - without cheese)

Caesar Salad (Light)

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 13 Oct 2020 00:41:20 GMT

A lighter version of Caesar Salad.

This recipe was originally published in the April 2007 issue of Cooking Light . Old-fashioned Caesar salad dressing recipes typically call for raw egg yolks, but the yolks in this version are cooked. They're heated with the other dressing ingredients so there's less risk of the yolks scrambling. I used white wine vinegar and anchovy paste (because that is what I had on hand). The salad is pictured above served with Moroccan Flatbreads.

INGREDIENTS

1 tablespoon olive oil
2 garlic cloves, crushed
3 ounces French bread, cut into 1/2-inch cubes (about 3 1/2 cups)
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1 1/2 teaspoons anchovy paste
1 large egg yolk
1 head chopped romaine lettuce (about 10 oz)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Heat oil in a small saucepan over medium heat. Stir in garlic. Remove pan from heat; let stand 5 minutes. Remove garlic from oil with a slotted spoon; discard garlic.
Preheat broiler.
Place bread on a baking sheet. Drizzle bread with 1 1/2 teaspoons oil; toss to coat. Arrange bread in an even layer. Broil 6 inches from heat for 2 minutes or until lightly browned, stirring after 1 minute. Turn oven off. Place pan on middle oven rack; close oven door.
Add juice and next 6 ingredients (through egg yolk) to remaining oil in pan. Cook over medium heat 30 seconds or until mixture thickens and begins to bubble around edges, stirring constantly. Don't overheat or egg will start to scramble.
Pour mixture into a small bowl; cool to room temperature.
Place lettuce in a large bowl. Add egg mixture, cheese, and pepper; toss gently to coat. Add bread; toss gently to combine. Serve immediately.

Serves 6

WW Pts 2 per serving

Chicken Wing Cupcakes

Sun, 11 Oct 2020 22:26:15 GMT

A fun way to serve wings for a tailgate or a house party!

This recipe was originally viewed on TikTok from There's Food At Home . We modified it so it would not be spicy.

INGREDIENTS

Mashed Potatoes:

4 medium sized Yukon gold potatoes
1/3 cup milk
5 Tbsp butter
2 Tbsp sour cream
salt to taste
pepper to taste

“Cupcakes”

1 box Jiffy corn muffin mix (will need milk & eggs, instructions on package)
2 Tbsp melted butter
1 Tbsp honey

Chicken Wings:

6-8 chicken wings
1 tsp garlic powder
salt
pepper
oil for frying (canola or vegetable oil)
1/2 cup - 3/4 cup of your favorite BBQ sauce, we used Sweet Baby Ray's.

DIRECTIONS

In a large pot bring about 4 quarts of water to a boil. It should be enough water to cover the potatoes.
Peel the skin off the potatoes and cut them in cubes so they will cook faster. Add the potatoes to the boiling water and cook on medium high for about 30 minutes, or until they are soft in the center. To check for doneness, stick a knife or toothpick in the center and if it easily goes through the potatoes should be done.
Drain the potatoes and keep on low heat in the pan. Mash the potatoes a bit with a masher or fork. Add in milk, butter, sour cream, salt and pepper. Stir and begin to mash. Use a hand mixer to blend to make extra smooth. Set aside.
While the potatoes are cooking, make the muffins, the directions are on the box. Preheat the oven to the temperature on the Jiffy mix box. In the mix add the melted butter and honey. Add the mix to cupcake liners in a muffin tin. There should be enough mix to make 6-8 cupcakes. Bake in the oven.
Heat oil on high heat for frying. While the oil is heating up, season chicken wings with garlic powder and a pinch of salt and pepper. Add the chicken wings to the hot oil and cook on medium high heat for about 10-12 minutes, once they are golden brown and extra crispy. Drain on paper towel.
In a small bowl put half the bbq sauce and add half the wings, toss to coat. Then add the rest of the bbq and wings to coat the rest.
Assemble the cupcakes. Pipe the mashed potatoes on top of the corn muffins and add one chicken wing to each. Serve and enjoy!

Sun-Dried Tomato Beef Burgers

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 19 Sep 2020 22:43:13 GMT

Lots of tomatoey goodness in these burgers.

I originally saw this recipe in the August 2007 Cooking Light Magazine . They had a whole series of interesting burgers from around the world. I modified the recipe a little to fit serving four people. If you do use the store bought sun dried tomatoes, be sure to look for the softer ones found near the fresh tomatoes in the produce section.

INGREDIENTS

1/2 cup oven sun-dried tomatoes, packed without oil - you can also use store bought.
1/4 cup minced shallots
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground sirloin
1 garlic clove, minced
Olive Oil
4 Buns, Buttered
Red onion slices
Goat Cheese
Easy Tomato Jam

DIRECTIONS

Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.
Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Put beef patties in the refrigerator to chill while you prepare the grill.
If using an indoor grill, heat olive oil in grill pan, just enough to thinly coat the bottom of the pan.
Place patties on the hot grill, about 5 minutes on each side.
Grill buns, buttered side down until golden.
Place one patty on the bottom of each bun, top with goat cheese, onions, spread tomato jam on the top bun and enjoy.
Served with Oven Roasted Shoestring Fries

Easy Tomato Jam

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 15 Sep 2020 19:20:16 GMT

A delicious and easy way to utilize the abundance of summer tomatoes!

This is a simple and oh so delicious tomato jam that is wonderful as a condiment on burgers, pork, fish, french fries, rice, eggs, charcuterie side dish and anything else you can think of! I originally stumbled across this recipe on finecooking.com when I was looking for ways to utilize summer tomatoes to make them last longer. I did not mess with seeding the tomatoes as I had a mixture of larger ones and smaller ones.

INGREDIENTS

3/4 cup granulated sugar
1/4 cup good quality white wine vinegar
4-1/2 lb. ripe tomatoes coarsely chopped (about 10 cups)
1 tsp. crushed red pepper flakes (optional)
Kosher salt

DIRECTIONS

In a 5- to 6-quart pot, combine the sugar, vinegar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture looks syrupy, about 5 minutes.
Add the tomatoes, red pepper flakes (if using), and 1/2 tsp. salt.
Cook over medium-low heat, stirring occasionally, about every 30 minutes for 3 hours until the tomatoes have broken down and the juice has thickened. Then for an additional hour, stir every 10-20 minutes as the jam thickens. (You may need to stir more frequently as the jam thickens.)
Let cool to room temperature, transfer to a jar, and refrigerate for up to 2 months.

Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 13 Sep 2020 23:43:44 GMT

An easy homemade sauce and marinade to change up the typical grilled chicken routine.

I first came across this recipe in the June 2011 edition of Bon Appetit Magazine . I finally had a chance to make it and it is absolutely fabulous. I froze the extra sauce to use again on a later date. Served this with Risi Bisi and corn on the cob.

INGREDIENTS

1 pound chopped peeled fresh peaches or 16 ounces frozen sliced peaches, thawed, chopped
3/4 cup ketchup
3 tablespoons fresh lemon juice
6 garlic cloves, minced
2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
Olive oil

DIRECTIONS

Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes.
Remove pan from heat; let cool. Use an immersion blender and purée until smooth. Season to taste with salt and pepper.
Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side.
Slice crosswise. Serve remaining sauce alongside.

French Baguette

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 13 Sep 2020 22:56:01 GMT

Fantastic baguette recipe to make in your home oven.

I found this recipe for Classic Baguettes when I was searching for the instructions for my stone baguette baker (which I lost the paper for). These turned out fabulous and I ended up splitting the dough into four loaves instead of three. My edited directions are below. Enjoy!

INGREDIENTS

Starter (poolish)

1/2 cup (113g) cool water
1/16 teaspoon active dry yeast or instant yeast
1 cup (120g) King Arthur Unbleached All-Purpose Flour*

Dough

1 1/2 teaspoons active dry yeast or instant yeast
1 cup + 2 tablespoons (255g) lukewarm water
all of the starter
3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*
2 teaspoons salt

DIRECTIONS

To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into four equal pieces.
Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.
If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
Using a baker's lame (a special curved blade) or a very sharp knife (I used clean kitchen shears to snip) held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.

Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.

Tips from The King Arthur Bakers

To make an épi de blé, a slightly longer and more slender loaf that bears resemblance to its namesake sheaf of wheat: Divide the dough into 3 pieces. Shape each piece as you would for a classic baguette. Hold a pair of scissors at a low angle at one end of the loaf and open the scissors so they're wider than the width of the bread. Make a swift, clean cut 3/4 of the way into the dough, moving the cut piece to one side of the loaf. Repeat the process 2" to 3" farther down the loaf, moving the newly cut piece to the opposite side of the loaf from the first. Continue doing this until you reach the other end of the loaf. Note: the farther you cut into the loaf, the more elegant, though fragile, your épi de blé will be.

Bake baguettes in a three-well baguette pan, if desired. To bake baguettes in a stoneware baguette baker: Divide the dough into four pieces. Shape each piece as you would for a classic baguette, rolling them into 12"-long loaves.

To make demi baguettes: Divide the dough into 6 pieces. Shape each piece as you would for a classic baguette, rolling them into 7" to 8" long loaves.

We recommend our unbleached all-purpose flour for this recipe, as its protein level and other attributes closely mimic the flour used by French bread bakers. Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer.

A long, slow rise is an excellent way to develop flavor in simple breads like this baguette. As yeast grows, it releases organic acids and alcohol, both of which are flavor carriers. If desired, reduce the yeast in the dough to 1 teaspoon and allow the dough to rise for 3 hours (rather than 90 minutes) at cool room temperature (around 68°F). Gently deflate the dough, fold it into the center, and turn it over after 1 hour, and again after 2 hours.

Instapot Tomato Sauce with Fresh Tomatoes

chelsea@behindyourdesign.com (Chelsea Mills) — Wed, 09 Sep 2020 23:11:30 GMT

No peeling, no coring, just dump and blend! A great, healthy way to use fresh summer tomatoes.

This INSTANT POT SPAGHETTI SAUCE is made with fresh tomatoes in just about 30 minutes. With no added oil or sugar, it's a healthy & easy pasta sauce recipe! I originally found a recipe similar on DetoxInsta that I modified to fit the amount of tomatoes I had on had to use up.

INGREDIENTS

3 pounds fresh tomatoes , cut into quarters
3 small yellow onions , cut into quarters
2 large carrots , cut into large chunks
6 cloves garlic (whole)
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoon sea salt
6 ounces tomato paste (no salt added)

INSTRUCTIONS

Add the tomatoes, onion, carrot, and garlic to the Instant Pot. Sprinkle the oregano, basil, and salt over the top of the vegetables, but don't stir. (You don't want the seasonings to touch the bottom of the Instant Pot or you could get a burn error.)
Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook (the name of the button will vary by machine) and cook at high pressure for 20 minutes. It will take roughly 10 minutes for the pressure to build in the pot before the cooking cycle begins, so the pot will say "On" until then.
When the cooking cycle completes, allow the pressure to naturally release for 10 minutes. When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, it's safe to remove the lid.
Use an immersion blender to blend the cooked vegetables into a smooth sauce. Add in the tomato paste and blend again to make sure it's fully incorporated. It should thicken the sauce. Adjust any seasoning to taste, then serve warm over your favorite pasta.
This sauce should keep well in an airtight container for up to a week in the fridge, or you can freeze it for up to 3 months.

Ricotta Pancakes with Bacon, Onion, Peas & Corn

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 30 Aug 2020 23:17:58 GMT

Excellent and easy savory pancakes

These pancakes are quick and easy to make on a weeknight! I originally found the recipe in Rachael Ray Magazine from 2011.

INGREDIENTS

1/2 pound ounces thick-sliced bacon, cut into small pieces
1 cup onion, chopped
1/2 pound frozen peas
1/2 cup frozen corn kernels
Juice of 1 lemon
Salt and pepper
butter
1 cup ricotta cheese
1 cup plain whole milk yogurt, preferably Greek
2 large eggs
1/2 cup flour

DIRECTIONS

In a large skillet, cook the bacon over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain; reserve the skillet.
In the skillet, add onions, cook about 5-8 minutes until soft.
Then add the peas and corn and cook about 5 minutes. Remove from the heat and season with the lemon juice, salt and pepper. Keep warm.
In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 teaspoon salt until smooth. Stir in the flour until blended.
In a large nonstick skillet or on a griddle, melt 1/2 tablespoon butter. Ladle about 3 tablespoons batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining batter.

Serve 2 pancakes per person with the pancetta-vegetable mixture.

Chicken & Rice with Sun Dried Tomato Cream Sauce

chelsea@behindyourdesign.com (Chelsea Mills) — Thu, 20 Aug 2020 19:45:40 GMT

Quick, Easy and Incredibly Tasty!

I was looking for recipes to make with my homemade sun-dried tomatoes , and stumbled upon this recipe from Natasha's Kitchen . It was absolutely fabulous! Similar to a vodka pasta sauce.

INGREDIENTS

1/2 cup homemade sun-dried tomatoes , packed in olive oil
1 cup water
2 lbs. chicken breasts or tenderloins
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
2 tbsp. butter
1 cup half & half or heavy cream
1 cup parmesan cheese shredded
1/2 tsp. red pepper flakes (optional)
1 tbsp. dried parsley to garnish

DIRECTIONS

Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
Rinse off the chicken, pat dry and season with salt and pepper.
Heat the oil and butter in a skillet over medium-high heat. Place the chicken in the skillet and cook for 5 minutes, until deep golden brown.
Flip the chicken and fry for an additional 5 minutes.
Reduce the heat to medium-low and add the sun-dried tomato mixture. Cook for about 3-4 minutes or until chicken is cooked through. Add the cream, Parmesan cheese, and red pepper flakes. Stir.
Serve over rice (or pasta)

Oven Sun Dried Tomatoes

chelsea@behindyourdesign.com (Chelsea Mills) — Thu, 20 Aug 2020 02:20:09 GMT

A yummy way to have our summer tomatoes last a little bit longer.

Every summer we end up with loads of tomatoes each week from our CSA shares from Huffman's Homestead . This gives us a lot to try new techniques and recipes with. I came across a couple recipes that call for sun-dried tomatoes, so I decided to make my own to see how it turns out. This recipe I modified from Gimme Some Oven - for all the variations, visit their website here .

INGREDIENTS

Tomatoes
Pink Himalayan Salt
3 Cloves Garlic
2 Tsp Thyme
Olive Oil

DIRECTIONS

Heat oven to 250°F (or 225°F for Convection).
Line a large baking sheet with parchment paper.
Slice the tomatoes in half lengthwise. Place them cut-side-up on the baking sheet.
Sprinkle them lightly with the salt, do not over salt.
Bake for 2.5 to 3.5 hours, or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don’t burn.
Remove from the oven. Serve immediately.
Or to store, transfer the sun-dried tomatoes to a jar and fill with olive oil until the tomatoes are completely covered. Add in any desired seasonings (such as a clove of garlic and/or herbs), then cover and refrigerate for up to 2 weeks.

Pickled Purple Aurora Peppers

chelsea@behindyourdesign.com (Chelsea Mills) — Wed, 19 Aug 2020 16:31:56 GMT

A unique twist to a traditional jalapeño.

We received these unique little peppers in our CSA box from Huffman's Homestead , so I decided to pickle them using a modified version of this recipe from Andrew Zimmern .

INGREDIENTS

1 cup peppers (great with regular jalapeños), very thinly sliced in rings

1 garlic cloves, peeled

1 shallot, quartered

1/4 tsp dried thyme

3/4 cups rice vinegar

1 1/2 tsp kosher salt

1 /2 cup sugar

DIRECTIONS

Place the jalapeño slices, garlic cloves, shallot and thyme in a heat proof container, such as a mason jar or pyrex container.

Place all the other ingredients in a small pot and boil until the sugar and salt dissolve. Pour immediately over the jalapeños.

Allow the mix to come down to room temperature, cover and refrigerate. Once the jalapeños cool, they’re ready to eat!

Rochester New York White Hot Brats

chelsea@behindyourdesign.com (Chelsea Mills) — Wed, 12 Aug 2020 19:41:17 GMT

My Grandpa Norm's Family Recipe for White Hot Brats from Rochester, NY

I can remember making these with my Grandpa Norm when I was little. It was fun to make them again and they taste exactly like I remember. The most important thing to remember is to keep everything ice cold, the meat, the bowls and the trays.

INGREDIENTS

——————— I multiplied the original recipe x6

9 lbs Pork Butt cut into 1” cubes - do not trim the fat
1.5 cups minced onions
1 TBL minced garlic
6 TBL Kosher Salt
6 TBL ground coriander
1 TBL Mace
1 TBL White or Black Pepper
1 TBL Caraway Seeds (Crushed Well)
2 Cups Cold Milk
6 Egg Whites
1.5 Cups Fine Dry Bread Crumbs
1/4 Cup Light Corn Syrup
3 Cups White Wine
Natural Hog Casings - here is a link to the ones I purchased on Amazon. LEM Products 141 8 oz. Vacuum Sealed Bag - Hog Casings for 25 lbs. Meat

DIRECTIONS

Grind chilled meat twice. Add other ingredients and mix well.
Put stuffing horn on grinder. Grease horn and push casing onto horn leaving 2” overhang.
Tie knot on overhanging end. Hold casing as you feed sausages onto casing.
Pierce air bubbles with needle. Don’t pack too tight or it will burst when cooked.
Natural casings: Soak in vinegar/water and run water through casings. We freeze and cook raw.
To Freeze: Bring a kettle of water to boil and add sausages, cover and simmer (poach) gently until juice runs clear when sausage is pricked (about 20 minutes). Cool in cold water to retain plumpness. Chill or freeze.
Grill over hot coals or fry slowly until brown

Mojo-Marinated Pork Shoulder

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 26 Jul 2020 22:35:52 GMT

An awesome marinated pork, great for Cuban Sandwiches or served roasted!

This recipe is from ROY CHOI May 2014 Food & Wine Magazine . I used this for my Mojo Pork Cubanos Sandwiches. It was absolutely AMAZING! If you're using the roasted meat for sandwiches, like I did, Choi recommends refrigerating it first, which makes it easier to slice.

Active Time 45 MIN

Total Time 3 HR 15 MIN

Yield Serves : 6 to 8

INGREDIENTS

3/4 cup extra-virgin olive oil
1 cup lightly packed cilantro, finely chopped
1 tablespoon finely grated orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano
2 teaspoons ground cumin
Kosher salt
Pepper
3 1/2 pounds boneless pork shoulder, in one piece

DIRECTIONS

Day 1

In a bowl, whisk together all of the ingredients except salt, pepper and the pork.
Whisk in 1 teaspoon each of salt and pepper.
Transfer the marinade to a large resealable plastic bag and add the pork.
Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.

Day 2

Preheat the oven to 425° and set a rack over a rimmed baking sheet.
Transfer the pork to a work surface; discard the marinade.
Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll.
Season all over with salt and pepper and set it on the rack.
Roast the pork for 30 minutes, until lightly browned.
Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.

1905 Columbian Salad - Copycat Recipe

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 26 Jul 2020 21:12:05 GMT

Inspired by the 1905 Salad at the Columbia Restaurant in St. Augustine, FL.

“One Of America’s Top 10 Best Salads” - USA Today

In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia, eventually phasing out the use of black olives and celery.

The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. [When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate a “1905” Salad® . He soon discovered the salad’s delights for himself.]

This salad is amazing and paired perfectly with my Cuban Birthday Dinner!

INGREDIENTS

SALAD INGREDIENTS

4 cups iceberg (I used Romaine) lettuce, broken into 1 ½" × 1 ½" pieces
1 ripe tomato, cut into eighths
½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
½ cup Swiss cheese, julienne 2" × ⅛"
½ cup pimiento-stuffed green Spanish olives
¼ cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon

SALAD DRESSING INGREDIENTS

½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

DIRECTIONS

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.
Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion (I used an emulsifier), and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

Homemade Hero Bread

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 26 Jul 2020 20:50:39 GMT

Easy to make - just takes a long time to rest, so plan for at least 4 hours before you want to eat it.

This is a slightly modified version of Chef John's Hamburger Bun Recipe from AllRecipes.com . I accidentally deflated the dough after the second rise, so I ended up having it rise three times before baking. It turned out perfectly for my Mojo Cuban Sandwiches .

INGREDIENTS

1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast®)
1 pound all-purpose flour, or as needed - divided
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk

DIRECTIONS

Line two baking sheets with a silicone mat or parchment paper.
Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 4 equal pieces. Form each piece into a long shape, gently tucking ends underneath as before.
Use your hands to gently pat and stretch the dough rounds into long flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough.
Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Mojo Pork Cubanos

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 26 Jul 2020 20:29:20 GMT

An excellent dish to make for a fun themed party.

This sandwich recipe is absolutely fabulous and amazingly, there were leftovers that were just as tasty the next day. The different tastes all blended together beautifully and I will definitely be making these sandwiches again. The original recipe is from Food & Wine's Mojo Pork Cubanos . I served them as the main dish for by Cuban Birthday meal.

INGREDIENTS

6 ounces thinly sliced boiled ham
Softened butter, for brushing
Homemade baguettes or heros , split lengthwise
Yellow mustard, for brushing
3/4 pound thinly sliced Mojo-Marinated Pork Shoulder
1/2 pound thinly sliced Swiss cheese
Dill pickles, thinly sliced lengthwise

DIRECTIONS

Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
Place sandwiches on cast iron skillet or griddle if you don't have a panini press. If using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat until they're browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos in half and serve hot.

Tostones with Chile Vinegar

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 26 Jul 2020 20:13:38 GMT

This is a subtitle for your new post

Unlike the yellow “dessert” bananas that are eaten raw, plantains are made for cooking and can be steamed, boiled, grilled, fried or baked! When green plantains are twice fried (see how below), they are called Tostones. ... When the sweet plantains are fried only once they are called Maduros. I could not find green plantains at the grocery store, but I still ended up frying them twice, just to see how they turned out. A little crisp, but still fabulous! I served these with my Cuban Birthday meal!

This recipe is modified from Food & Wine's Tostone with Chile Vinegar.

INGREDIENTS

1/2 cup unseasoned rice vinegar
1 garlic clove, crushed
4 red (I used green) jalapeños, stemmed, seeded and chopped
2 Serrano Chiles
Salt
Vegetable oil, for frying
4 large green plantains, peeled and sliced 1/2 inch thick

DIRECTIONS

In a blender, puree the vinegar, garlic, jalapeño and chiles until smooth. Transfer the chile vinegar to a container and season with salt.
In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined baking sheet. Using a meat pounder or ceramic mug, flatten the plantain slices until they're 1/4 inch thick.
Reheat the oil to 375°. Working in batches, fry the plantains until crisp, 5 minutes. Drain on paper towels and season with salt. Serve with the chile vinegar.

Yucca Fries with Banana Ketchup

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 26 Jul 2020 16:40:27 GMT

An excellent condiment for dipping!

I made this recipe from the Food & Wine May 2014 Issue featuring chef Roy Choi in an article about Cuban Cooking Lessons. I made all the recipes from at issue for my 41st Quarantine Birthday Dinner. The ketchup made 6 cups, so I froze the extra in 1 cup containers.

INGREDIENTS

KETCHUP

2 large ripe bananas, peeled and chopped
1 1/2 cups vegetable stock
1 small onion, halved and thinly sliced
1/2 cup water
4 whole pickled jalapeños, stems discarded, plus 2 tablespoon pickling liquid from the jar
1/4 cup thinly sliced garlic cloves
3 tablespoons finely chopped peeled fresh ginger
1 1/2 cups ketchup (divided)
1 cup lightly packed Thai basil
Salt
Pepper

FRIES

3 pounds yucca (about 4 yucca)
Vegetable oil, for frying
Salt
Lime wedges, for serving

DIRECTIONS

Step 1 Make the Ketchup

In a medium saucepan, combine the bananas with the vegetable stock, onion, water, pickled jalapeño, garlic and ginger and bring to a boil. (I misread the recipe so I included 1 cup ketchup, basil and pickling liquid in the boiling pot.) Simmer over moderate heat, stirring, until the bananas and onion are very tender, 15 minutes. Transfer to a blender and let cool slightly. Add an additional 1/2 cup of ketchup. Scrape the banana ketchup into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.

Step 2 Meanwhile, Make the Fries

Bring a large saucepan of salted water to a boil. Peel the yucca and cut into 3-inch lengths. Cut the lengths into 1/2-inch-thick wedges. Cook the yucca in the boiling water until tender, 10 to 15 minutes. Drain well and spread on a baking sheet to cool and dry; discard any stringy pieces of yucca.

Step 3

In a large saucepan, heat 1 1/2 inches of oil to 360°. Set a rack over a baking sheet. Working in batches, fry the yucca, stirring gently to separate the wedges, until golden brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the wedges to the rack and season generously with salt. Serve right away with the banana ketchup and lime wedges.

Make Ahead

The banana ketchup can be refrigerated for up to 10 days.

Tuna and Cannellini Bean Salad

chelsea@behindyourdesign.com (Chelsea Mills) — Fri, 17 Jul 2020 18:22:13 GMT

Great for quick lunches or a side dish.

I originally saw this Tuna and Cannellini Bean recipe in an old 2007 Good Housekeeping magazine. I adapted it slightly to my taste and it's a great dish to portion out for weekday lunches.

INGREDIENTS

1 large lemon
2 cans white kidney beans (cannellini)
1 - 4oz jar sliced pimientos
1/2 cup chopped red onion
3 tbsp. red wine vinegar
3 tbsp. olive oil
2 tbsp. dried parsley flakes
1/2 tsp. salt
tsp. coarsely ground pepper
1 can tuna - albacore, drained

DIRECTIONS

From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons juice.
In medium serving bowl, combine lemon peel and juice, cannellini beans, pimientos, red onion, red wine vinegar, olive oil, parsley, salt, and pepper. Gently stir in tuna.
Serve with lettuce or a chopped salad.

Creamy Coleslaw

chelsea@behindyourdesign.com (Chelsea Mills) — Fri, 17 Jul 2020 17:56:23 GMT

Quick Coleslaw - Family Favorite!

This is a great recipe that comes together quick with the help of a food processor to chop all the veggies.

INGREDIENTS:

1/2 Head of Cabbage, shredded (about 4-5 cups)
1 Carrot, shredded
1/2 C onion, shredded
1 C. Mayo
3 Tablespoons Apple Cider Vinegar
1/8 C. Sugar
1/2 t. Onion Powder
1/2 t. Mustard Powder
1/2 t. Celery Salt
1/2 t. Salt
1/2 t. Ground Pepper

DIRECTIONS:

Shred the cabbage, carrot and onion in the food processor, place in a large bowl.
Combine the rest of the ingredients and whisk together to incorporate before pouring onto the cabbage mixture.
Can be served right away, but is best after chilled for at least an hour in the refrigerator.

Chicken Satay Noodle Salad

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 06 Jun 2020 18:57:34 GMT

Quick and easy meal.

This recipe was originally published in a 2011 issue of Rachael Ray Magazine . It's a great dish to use up extra rotisserie or grilled chicken. Perfect for a lunch or a quick weeknight meal.

INGREDIENTS

Salt
1 pound rice noodles
1/3 cup peanut butter, softened
2 tablespoons honey
1/4 cup tamari (dark soy sauce)
Juice of 2 limes
1 teaspoon hot pepper sauce (eyeball it)
1 clove garlic, grated
3 tablespoons vegetable oil (eyeball it)
2 cups skinned and sliced rotisserie chicken
1 cup packed fresh spinach, thinly sliced
1/3 cup shredded carrots (a generous handful)
4 scallions, thinly sliced on an angle
1/4 cup chopped peanuts
2 tablespoons chopped cilantro or parsley

DIRECTIONS

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

Caramelized Onion Bao

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 06 Jun 2020 18:45:33 GMT

A really good Chinese street food dish.

I originally saw this recipe in the May 2009 Cooking Light Magazine. It takes a while to prepare, but it is worth it. The buns are even tasty the next day when reheated in the oven or microwave.

In China, steaming is a common cooking technique, and steamed buns, with a variety of fillings, are also common street food. This type of bun hails from the northern part of China, where wheat is grown instead of rice. We served with cucumber salad but you can serve with a stir fry or soup too!

INGREDIENTS

FILLING

1 1⁄2 teaspoons canola oil
6 cups sliced red onions
3⁄4 cup sliced green onion
1⁄8 teaspoon kosher salt
2 tablespoons Chinese black vinegar (I used balsamic because I could not find the black vinegar at my local grocery store)
2 tablespoons low sodium soy sauce
1 tablespoon honey
1⁄4 teaspoon five-spice powder
1⁄8 teaspoon fresh ground black pepper

DOUGH

2 tablespoons sugar
2 1⁄4 teaspoons dry yeast
3⁄4 cup warm water (100-110 degrees)
2 tablespoons warm water (100-110 degrees)
1 teaspoon sesame oil
2 3⁄4 cups all-purpose flour, divided
cooking spray

REMAINING INGREDIENTS

2 teaspoons canola oil, divided
2 cups water, divided

DIRECTIONS

To prepare the filling, heat 1 1/2 teaspoons canola oil in a large Dutch oven over medium-high heat. Add red onion, green onions and salt to pan; saute 12 minutes or until tender and browned, stirring often. Add vinegar, scraping pan to loosen browned bits. Add soy sauce, honey, five-spice powder and pepper; cook 2 minutes or until liquid evaporates. Cool to room temperature. Transfer to a bowl; chill 30 minutes.
To prepare dough, dissolve sugar and yeast in 3/4 cup plus 2 tablespoons warm water in a medium bowl; let stand 5 minutes. Stir in sesame oil. Add 2 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoons at a time, to prevent dough from sticking to hands (dough will feel sticky). Lightly spray surface of dough with cooking spray; cover and let rest for 10 minutes.
Divide dough into 8 equal portions, shaping each into a ball. Cover dough balls loosely with plastic wrap, and let rest 5 minutes. Working with one portion at a time (cover remaining portions to prevent drying), flatten dough with hand into a 3-inch circle. Place about 2 1/2 tablespoons onion mixture in center of circle. Bring up sides to cover filling; twist top of dough, pinch to seal (bun will be very full). Carefully place bun, seam side down, on baking sheet coated with cooking spray. Repeat procedure with remaining dough balls and onion mixture.
Cover buns with plastic wrap; refrigerate, and let rise 2 hours or until slightly puffed (buns will not double in size).
Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Arrange 4 buns in a single layer, evenly spaced in pan; cook 2 minutes or until bottoms are crisp and golden brown. Pour 1 cup water into pan, and cover; steam 8 minutes or just until water evaporates. Transfer buns to a plate; cover and keep warm. Wipe pan with paper towels. Repeat with remaining 1 teaspoon canola oil, remaining 4 buns and remaining 1 cup water. Serve warm.

Cranberry Ketchup

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 31 May 2020 23:42:56 GMT

A fun alternative to traditional ketchup!

This zingy condiment is a fun and easy way to upgrade your sweet potatoes. Also would be very good with chicken or pork.

INGREDIENTS

1 2/3 cups fresh cranberries
1/2 cup packed brown sugar
1/2 cup chopped shallots
1/4 cup cider vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
more water for blending, about 1/4 cup

DIRECTIONS

Combine cranberries, brown sugar, chopped shallots, cider vinegar, water, salt, and red pepper in a medium, heavy saucepan over medium-high heat; bring to a boil. Cook 10 minutes or until thick, stirring occasionally.
Remove from heat; let stand 10 minutes.
Pour into a blender; process until smooth.
Transfer to a bowl; cover and chill.

Khachapuri Adjaruli (Georgian Egg & Cheese Bread)

chelsea@behindyourdesign.com (Chelsea Mills) — Thu, 28 May 2020 23:50:39 GMT

An amazing authentic Georgian dish.

I came across this recipe in an old Food & Wine magazine from 2016 . The article talked about how the khachapuri in the county of Georgia varies from region to region. This particular recipe is from the region of Adjara where the recipe author was from. Originally a plastic surgeon in her native country of Georgia, Maia Acquaviva is now a restauranteur in New York City. Her restaurant is called Oda House .

The next time I make this recipe, I would definitely recommend making 6 servings instead of 4 servings - so you would need to increase your egg count by 2.. I also omitted the extra butter pat on the inside of the khachapuri (I did brush with butter) and served with pizza sauce for dipping.

INGREDIENTS

DOUGH

1 tablespoon active dry yeast
1 teaspoon sugar
1 cup whole milk (I used 2%)
1 large egg
Canola oil
6 cups all-purpose bread flour (1 pound 14 ounces), plus more for dusting
1 tablespoon kosher salt

FILLING

1 pound feta cheese, crumbled
6 large eggs
1/2 teaspoon kosher salt
1 pound fresh mozzarella cheese, shredded
2 egg yolks, beaten with 1 1/2 teaspoons water
4 tablespoons salted butter, plus melted butter for brushing

DIRECTIONS

Make the dough - In a large bowl, whisk the yeast with the sugar and 1 cup of warm water. Let stand until foamy, about  10 minutes. In a small bowl, whisk the milk with the egg and 3 tablespoons of oil.
Add the milk mixture, the flour and salt to the foamy yeast and mix until a dough forms. Form the dough into a ball and transfer to a lightly oiled large bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until  doubled in bulk, about 1 1/2 hours.
Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough into 4 equal pieces and form into smooth balls. Set 2 balls of dough 5 inches apart on each sheet. Cover loosely with plastic wrap and  let rest in a warm place for 45 minutes.
Make the filling - In a blender, puree the feta with 2 of the eggs, 2 tablespoons of water and the salt. Transfer the mixture to a bowl and stir in the mozzarella.
Preheat the oven to 450°. Transfer the dough balls to a lightly floured work surface. Line the baking sheets with clean parchment. Roll out 1 ball of dough to a 10-inch round. Scoop one-fourth of the cheese filling onto one side of the dough round and fold the other side over; press the edges firmly to seal. Transfer the khachapuri seam side down to a baking sheet and form into an elongated oval with tapered ends. Repeat with the remaining balls of dough and filling. Brush all over with the beaten egg yolks.
Using scissors, cut a 6-inch slit down the center of each khachapuri; widen the slit to expose about 2 1/2 inches of the  filling. Bake for about 30 minutes, shifting and rotating the pans halfway through, until the breads are puffed and golden and the cheese is melted.
Stir the cheese filling and crack an egg in the center of each bread. Bake for 8 to 10 minutes, until the egg whites are almost set and the yolks are runny. Tuck 1 tablespoon of the butter into each khachapuri, brush the breads with melted butter and serve hot. Mix the butter and egg into the cheese filling before eating.

Pork Schnitzel with Caramelized Onion Egg Noodles

chelsea@behindyourdesign.com (Chelsea Mills) — Wed, 27 May 2020 00:05:51 GMT

This is a subtitle for your new post

I found this recipe in a Rachael Ray magazine from 2011. It is really quick to make and everyone loved it! I also had leftovers which I served later that week with the Cranberry Ketchup .

INGREDIENTS

Salt
1 pound extra-wide egg noodles
4 tablespoons butter
2 large onions, thinly sliced lengthwise
Freshly ground pepper
1/2 teaspoon ground thyme or poultry seasoning
4 6 - 8 ounces boneless pork loin chops
Flour, for dredging
2 large eggs
1/4 cup heavy cream or half-and-half
2 cups bread crumbs
1/2 teaspoon freshly grated nutmeg
Vegetable oil, for frying
Flat-leaf parsley, finely chopped (a generous handful)
1 lemon, cut into wedges

DIRECTIONS

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme and cook, stirring, until the onions are golden, 20 minutes; set aside.
Place each pork chop between wax paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. Season the meat with salt and pepper on both sides, then lightly dredge in flour and shake off the excess. Transfer to a plate. In a shallow dish, beat the eggs and cream. On another plate, season the bread crumbs with the nutmeg.
Preheat the oven to 250 degrees . and place a baking sheet on the middle rack. In a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Dip the pork chops in the egg, then in the bread crumbs, and fry in the skillet 2 at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining chops.
Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.

Pork & Apple Bedfordshire Clangers

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 24 May 2020 16:17:07 GMT

A fabulous meal, ideal to make ahead.

I kept this recipe, originally published in an old issue of Food & Wine , because it sounded like an interesting English dish. Fun fact: Bedfordshire residents are nicknamed “Clangers” after this sweet and savory specialty.

The dish took a long time to make, but was excellent and I would definitely make it again.

INGREDIENTS

PASTRY :

2 1/2 cups all-purpose flour, plus more for dusting 
1 teaspoon kosher salt 
2 sticks unsalted butter, cubed and chilled 
Ice water

FILLINGS :

1/2 pound ground pork shoulder 
1/4 cup finely ground fresh breadcrumbs 
1 tablespoon finely chopped sage 
1 small garlic clove, minced 
Kosher salt
Pepper 
1/4 teaspoon granulated sugar, plus more for sprinkling 
1/2 teaspoon ground ginger
1/4 teaspoon plus 1/8 teaspoon ground allspice 
Freshly ground nutmeg 
1/4 cup chicken stock 
2 Honeycrisp apples (1 pound total)—peeled, cored and cut into 3/4-inch pieces 
2 tablespoons dark brown sugar 
1 tablespoon cornstarch 
1 teaspoon fresh lemon juice 
1/4 teaspoon ground cardamom 
1/4 teaspoon ground cinnamon 
1 large egg, lightly beaten

DIRECTIONS

Make the pastry In a food processor, pulse the 2½ cups of flour with the salt. Add the butter and pulse until pea-size. Add 1/4 cup of ice water and pulse until the dough just comes together. If needed, add up  to 1/4 cup of ice water. Turn out onto a work surface and  knead 2 or 3 times. Quarter and  press into rectangular disks. Wrap in plastic and refrigerate until firm, at least 1 hour. 
Make the fillings In the bowl of a stand mixer, combine  the pork with the breadcrumbs, sage, garlic, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of granulated sugar, 1/4 teaspoon of ginger, 1/8 teaspoon of allspice and a pinch of nutmeg. Freeze until cold but not frozen, about 30 minutes.  
Using the paddle attachment, beat the pork mixture at  low speed until just combined. Slowly beat in the stock. 
In a medium bowl, toss the apples with the brown sugar, cornstarch, lemon juice, cardamom, cinnamon and the remaining 1/4 teaspoon of ginger and 1/4 teaspoon of allspice.
On a lightly floured work surface, roll out 1 disk of dough  to a 5-by-10-inch rectangle. With  a long side nearest you, spoon one-fourth of the apples along the bottom right half of the dough, leaving a 1-inch border on the bottom and side. Spoon one-fourth of the pork filling along the bottom left half of the dough to make 1 solid bar of  filling, leaving a 1-inch border on the bottom and side. Fold the top half of the dough over the filling and press the edges  to seal. Brush the top with the beaten egg. Sprinkle the  apple half with granulated sugar  and cut a few slits in the top  of this side only. Transfer to  a parchment-lined baking sheet. Repeat with the remaining dough and filling, spacing the pies 1 inch apart. Refrigerate until chilled, about 30 minutes. 
Preheat the oven to 400°. Bake the pies for 50 minutes to 1 hour, rotating the baking sheet halfway through, until the apple filling is bubbling and the crust is deeply golden. Transfer the pies to a rack to cool.

Make Ahead

The unbaked pies can be frozen for up to 1 month. Thaw slightly before baking.

Spiced Shrimp and Peas Pullao

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 23 May 2020 16:18:01 GMT

Quick and easy, yet impressive meal.

I found this Spanish style recipe in an old Rachael Ray Magazine from 2011, I have adapted it to accommodate a 2lb bag of frozen shrimp (because that is what I usually purchase) and also increased the rice so accommodate a four cup carton of chicken broth for extra flavor.

Quick and easy to make ahead too. Serve with Marinated Carrot Salad.

----

Spiced Shrimp

INGREDIENTS

3 scallions, thinly sliced crosswise and divided
4 cloves garlic, finely chopped
2 teaspoons ground coriander
2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon turmeric
2 pounds large shrimp, peeled and deveined (tails left on)
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons fresh lemon juice

DIRECTIONS

In a large ziplock bag, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and gently shake to coat. Refrigerate for 30 minutes.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes.
Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.

Peas Pullao

INGREDIENTS

2 tablespoons vegetable oil
1 onion, thinly sliced
1/4 teaspoon garam masala
1/8 teaspoon turmeric
2 cups long-grain rice
4 cups chicken stock
1 1/2 teaspoons salt
1 cup frozen peas, thawed

DIRECTIONS

In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes.
Add the garam masala and turmeric and stir to combine.
Stir in 4 cups chicken stock and bring to a boil over high heat.
Add the rice and salt and return to a boil, stirring briefly to break up any clumps.
Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.
Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.

Tomato-Mushroom Soup

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 17 May 2020 23:34:14 GMT

Grandpa Norm's Soup Recipe

I found this recipe card when going through old books. It's a soup recipe my Grandfather made after my Grandma passed away. After he passed, I was given some of their pots and pans, which I still use to this day! The soup pot I used in the photo above is one of their pans.

INGREDIENTS

1 medium red onion, sliced thin, separated into rings
1 clove garlic, minced
1 Tablespoon butter
1 Tablespoon olive oil
12 oz fresh mushrooms, sliced
10.5 oz can condensed chicken broth
1 1/2 cups water
2 tsp chicken bullion (or Better than Bullion)
1/4 c. sweet vermouth or dry sherry (I used dry sherry)
8 oz can tomato paste
1/4 tsp black pepper

DIRECTIONS

In 2 quart saucepan, cook onion and garlic in hot oil and butter, about 5 minutes or until tender.
Add mushrooms, cook covered another 5 minutes until mushrooms are tender.
Stir in broth, water, vermouth (or sherry), chicken bullion, tomato paste and pepper.
Bring to a boil, reduce heat, cover and simmer 20 minutes.
Serve with freshly grated Parmesan cheese.

Marinated Steak Frites with Shallot Pan Sauce

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 17 May 2020 23:21:23 GMT

Very elegant and tasty, perfect for company.

Serves 2 adults. Increase meat for additional servings.

This recipe is a blend between a modified marinade recipe I found on Jessica Gavin's site here and a Cooking Light recipe from my September 2008 magazine. It was really tasty and the kids cleaned their plates!

Marinade:

⅓ cup (80 ml) low sodium soy sauce
⅓ cup (80 ml) olive oil
¼ cup (60 ml) Worcestershire sauce
2 tablespoons (30 ml) honey
1 tablespoon minced fresh garlic
1 teaspoon dried minced onion
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon red wine vinegar
2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Frites:

1 3/4 pounds baking potatoes, peeled and cut into 1/2-inch sticks (I used a mandoline)
2-3 Tablespoons melted Coconut Oil
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme

Shallot Reduction Sauce:

1/2 cup finely chopped shallots
2 tablespoons brandy
3/4 cup less-sodium beef broth
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1 1/2 teaspoons unsalted butter

INSTRUCTIONS:

In a resealable (ziplock) bag, mix together soy sauce, olive oil, Worcestershire sauce, honey, onion, garlic, thyme, rosemary, salt, pepper and vinegar.
Add steak to the plastic bag.
Pour the marinade over, press out excess air and refrigerate for 30 minutes.
Flip steak over and marinate an additional 30 minutes (or up to overnight) in the refrigerator.
Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
Discard marinade.
Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
Preheat oven to 450°.
Arrange potatoes in a single layer on baking sheets with a silipat or parchment paper. Coat with melted coconut oil; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
Heat a 12-inch heavy cast iron skillet over medium-high heat. Coat pan with olive oil. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add butter, stirring with a whisk.
Slice steak. Serve with shallot pan reduction sauce and potatoes.

Grandpa Norm's Cucumber Salad

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 17 May 2020 18:38:15 GMT

Quick and easy cucumber side dish.

This recipe is from my Grandpa Norm & Grandma Ruth Hagler. It's my absolute favorite cucumber salad recipe. You can scale it up or down depending on how many cucumbers you have on hand.

INGREDIENTS:

6 cucumbers, sliced 1/8" thick (peel regular cucumbers, you can leave skin on English cucumbers)
2 medium onions, sliced 1/8 thick
2 T. Pickling Salt
1/2 C. White Distilled Vinegar
1/4 C. Vegetable Oil
3/8 C. Sugar

DIRECTIONS:

Combine cucumbers, onions and pickling salt in a glass container and soak for 3-4 hours (or overnight) in the refrigerator.
Rinse cucumbers and onions really well and squeeze gently to remove any excess water.
Combine vinegar, oil and sugar in a glass measuring cup. Whisk together with a fork until sugar is dissolved.
Pour dressing over cucumbers and onions, combine and chill until ready to serve.

Cauliflower Curry Campfire Dinner

chelsea@behindyourdesign.com (Chelsea Mills) — Thu, 14 May 2020 00:45:24 GMT

Easy make ahead and easy clean up.

This recipe is awesome because it's so easy to mix together all the ingredients in a bowl, place in the foil packets, and then store in the fridge until you are ready to cook on the campfire, take to a party or cook in the oven. You can make it up to a day in advance. Super easy clean up too!

I originally found this recipe when I was searching campfire foil packets on Veggies Save The Day.

INGREDIENTS

FOR THE CURRY CAULIFLOWER:

1 head cauliflower florets chopped into bite-sized pieces
1 pound potatoes diced
1 large chopped onion, I used Vidalia
1 cup halved cherry tomatoes
1 cup frozen green peas
1 can chickpeas drained and rinsed (15 ounces)
1/4 cup melted coconut oil
2 Tablespoons curry powder
pinch of salt
dash of pepper

FOR THE YOGURT SAUCE

1 cup Greek Yogurt (Fage)
2 cloves garlic, minced
1 teaspoon red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon dill
salt and pepper to taste

Serve with Naan and mango chutney.

DIRECTIONS

TO MAKE THE CURRY CAULIFLOWER:

Preheat the oven or outdoor grill to roughly 400ºF (204ºC). Or start a campfire.
In a very large mixing bowl, place the cauliflower, potatoes, onions, tomatoes, peas, and chickpeas. Drizzle coconut oil over the top of the veggies, and stir until coated. Add the curry powder and a pinch of salt and pepper, and stir again until evenly coated.
Tear out 4 pieces of aluminum foil that are 12 x 18 inches (30 x 46 cm), and lay them out. Divide the curry cauliflower mixture between the 4 sheets, place it in the middle. Fold the two long sides in toward the middle, and fold the seam together until it hits the filling. Fold the two short sides in, twice, to seal the ends.
Place each packet on the grill and cook for 7 minutes, flip them over and grill for an additional 7 minutes. Carefully, open one packet slightly, and poke the cauliflower and potatoes to see if they are tender. If not, cook until they are. Once cooked through, place the packets on a cooling rack for 5 minutes before opening and serving. When the packets are opened, top with salt and pepper. Serve packets alongside yogurt sauce, mango chutney, naan and enjoy.

TO MAKE THE YOGURT SAUCE:

Place all the yogurt sauce ingredients in a small mixing bowl, and stir until combined. Refrigerate until ready to serve. Good for 3-4 days.

Stuffed Piquillo Peppers

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 12 May 2020 01:12:51 GMT

Great appetizer or side dish. Easy to make ahead.

I first saw this recipe in the October 2007 issue of Cooking Light Magazine. The recipe was very easy to make and was great served at room temperature, making it perfect for a make-ahead appetizer, tapas or a side dish.

INGREDIENTS

1 1/2 cups water
1/2 cup long-grain brown rice
1/8 teaspoon saffron threads, crushed
4 garlic cloves, minced
1/4 cup fresh chopped flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained
12 piquillo peppers (about 1 [12-ounce] jar)
1/4 cup (1 ounce) shredded Manchego cheese
Flat-leaf parsley sprigs (optional)

DIRECTIONS

Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
Preheat oven to 400°.
Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers on parchment paper on a jellyroll pan. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

Burmese Fried Rice

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 12 May 2020 00:34:59 GMT

A quick, simple meal that everyone enjoyed!

I originally saw this recipe in the October 2012 issue of Food & Wine magazine . I learned the Burmese will make this simple dish and serve it for breakfast. The dish is truly simple to make and you just have to be careful you don't burn the shallots, because the oil gets hot fast. Overall, the dish was very good and quick to make, especially in my favorite Scanpan from FEAST Cooking Shop in Fenton.

INGREDIENTS

3 tablespoons sesame oil, plus more for frying
3 shallots, thinly sliced (3/4 cup)
1/4 teaspoon ground turmeric
4 1/2 cups cold cooked jasmine rice (see Note*)
Salt
1 cup frozen peas, thawed
4 eggs
Chili sauce, for serving
Lime wedges, for serving

DIRECTIONS

In a small skillet, heat 1/4 inch of sesame oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
In a wok or large skillet, heat the 3 tablespoons of oil until shimmering. Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and season with salt. Transfer the rice to a bowl
Add some butter to the pan and fry four eggs over easy, place eggs on top of rice. Serve with lime wedges and chili sauce.

* Note: If you don't have leftover rice, you will need to cook 1 1/2 cups of rice and refrigerate it until cold (if possible) before cooking with it.

Potato Gnocchi with Chorizo Sauce

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 10 May 2020 01:28:09 GMT

Very good, but takes a long time =)

This is a recipe I was excited to try that I saw in the June 2016 issue of Food & Wine . I finally had the chance to make it, and although it tasted amazing, I think if I am short on time, I would just make the sauce and purchase the gnocchi. I tweaked some of the ingredients (increased tomato paste, wine and onions - and added some apple cider vinegar). I only cooked enough gnocchi for four people (about 48 pieces) and froze the rest, so we will see how that turns out. Kids voted and we will make a different sauce for next time. I froze the leftover chorizo sauce in individual servings for me to enjoy at a later date too.

Serves 10-12 people.

GNOCCHI

3 pounds baking potatoes
6 large egg yolks, lightly beaten
3 cups all-purpose flour, plus more for dusting
1 1/2 cups freshly grated Pecorino-Romano cheese
4 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg

CHORIZO SAUCE

6 Roma tomatoes
1 pound fresh chorizo, casings removed
2 tablespoons extra-virgin olive oil
1 medium yellow onion, minced, about 2 cups
Kosher salt
Black pepper
1 carrot, coarsely grated
4 garlic cloves, minced
5 tablespoons tomato paste (3oz or 1/2 can)
3/4 cup dry white wine
1 bay leaf
1 tablespoon sugar
2 cups chicken stock
1/4 cup apple cider vinegar
1/4 cup freshly grated Pecorino-Romano, plus more for garnish
1 1/2 teaspoons minced oregano, plus sprigs for garnish
Crushed red pepper, for garnish

DIRECTIONS

Make the gnocchi

Preheat the oven to 400°.
Prick the potatoes with a fork, wrap in foil and bake until tender, 1 hour. (Start the chorizo sauce) Let stand until just cool enough to handle, about 10 minutes. Peel the potatoes and cut into large chunks.
Press through a ricer onto a work surface; you should have about 6 loosely packed cups.
Gently spread the potatoes into a 10-by-18-inch rectangle.
Scrape the egg yolks on top and sprinkle with the 3 cups of flour, the cheese, salt, pepper and nutmeg.
Using a pastry scraper, swiftly chop the ingredients together.
Knead gently until the dough comes together in a smooth ball.
Cut into 8 wedges and cover with a kitchen towel.
Lightly dust 2 rimmed baking sheets with flour.
Roll 1 wedge of gnocchi dough into a 3/4-inch-thick rope, about 18 inches long. Using a knife, cut the rope into 3/4-inch pieces and transfer to a prepared baking sheet. Repeat with the remaining dough.
Cover the gnocchi with plastic wrap and refrigerate until firm, at least 30 minutes.

Make the chorizo sauce

Working over a medium bowl, coarsely grate the tomatoes on a box grater; discard the skins. You should have about 1 3/4 cups of tomato puree.
In a deep medium skillet, cook the chorizo over moderate heat, breaking up any clumps, until beginning to brown, 8 to 10 minutes. Scrape the chorizo onto a plate.
Heat the oil in the skillet. Add the onion, season with a generous pinch each of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes.
Add the carrot and garlic and cook, stirring, until softened, about 2 minutes.
Stir in the tomato paste. Deglaze the skillet with the wine, scraping up any browned bits. Cook until the wine has reduced by two-thirds, about 3 minutes.
Return the chorizo to the skillet with the fresh tomato puree, bay leaf, sugar and chicken stock. Bring the sauce to a boil, then simmer over moderately low heat, stirring, until reduced by half, about 45 minutes.
Stir in the 1/4 cup apple cider vinegar, 1/4 cup of cheese and the minced oregano and season with salt and black pepper. Keep warm.

Cook the gnocchi

In a pot of salted boiling water, cook the gnocchi in 3 batches until tender, about  6 1/2 minutes per batch. The gnocchi will float to the top after 1 to 2 minutes; keep cooking them.
Using a slotted spoon, transfer the gnocchi to a warm platter.
Spoon the chorizo sauce on top and garnish with grated cheese, oregano sprigs and red pepper.

Make Ahead

The uncooked gnocchi can be frozen for 1 month; boil without defrosting. The chorizo sauce can be refrigerated for 4 days and gently reheated.

Coleslaw with Ramen Noodles

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 09 May 2020 21:55:18 GMT

Great dish for a pot luck or easy lunch

This is a great recipe to take to a potluck or as a dish to pass because you can make everything ahead of time and just toss together about 30 minutes before you want to serve it to give the noodles time to soften.

INGREDIENTS

1 small head cabbage or 1/2 large head
1 package Ramen Noodles
2/3 Cup Rice Vinegar
1/3 C Vegetable Oil
Salt & Pepper
3 Tablespoons Sesame Seeds
1 C. Slivered Almonds

DIRECTIONS

Toast the sesame seeds and slivered almonds in a non stick pan over medium low heat until browned.
Mix together the rice vinegar, oil, ramen seasoning packet, salt and pepper.
Keep everything separate and chilled if serving later, just toss together 30-45 minutes before serving.

Carrot Hummus

chelsea@behindyourdesign.com (Chelsea Mills) — Sat, 09 May 2020 02:05:42 GMT

Amazing Appetizer or Snack

I absolutely love the Sriracha Carrot dip from Lantana . So I am always on the hunt on a way I can make it at home. I found this amazing recipe from Food & Wine and tweaked it a little to get the carrot part correct, but next I am going to focus on the apricot and sunflower seed topping. Will update when that happens!

INGREDIENTS

2 1/2 pounds purple or orange carrots, peeled and halved lengthwise
1 tablespoon virgin coconut oil
Coarse sea salt
1/4 cup plus 2 tablespoons tahini
3 garlic cloves
2 tablespoons fresh lemon juice, plus more to consistency if needed
1/4 cup extra-virgin olive oil
1/3 cup water, plus more to consistency if needed
Sweet paprika
Chopped parsley
Sambal Oelek

DIRECTIONS

Preheat the oven to 350°. On a rimmed baking sheet, toss the carrots with the coconut oil and 1 teaspoon of salt. Roast  for about 45 minutes, stirring once, until tender and starting to brown. I used a silipat or you could use parchment paper too.
In a food processor, combine the warm roasted carrots with the tahini, garlic, lemon juice, olive oil and water. Process until smooth. Season with salt. Garnish with paprika, chopped parsley and sambal oelek if you like it spicy.

MAKE AHEAD

The carrot hummus can be refrigerated for 3 days.

Stuffed Shells

Mon, 04 May 2020 00:11:59 GMT

Easy to double or triple and freeze for another meal (or two)

My mom has been making this recipe for as long as I can remember. So when I moved out, I took a copy of it with me, and I have been making it ever since.

It's a great dish that you can easily multiply and freeze for a later meal. I also enjoy making it and taking it as a surprise dinner to friends and family.

INGREDIENTS

1 Box (12 oz) Jumbo Pasta Shells
1 jar of your favorite pasta sauce, we usually use Prego
ground nutmeg
grated parmesan cheese

White Wine Cheese Sauce

1/2 cup chopped onion
1/4 cup butter
6 Tablespoons Flour
4 cups milk
1/2 cup dry white white
2 cups shredded mozzarella

Parsley & Cheese Filling

4 beaten eggs
32 oz ricotta cheese
2 cups grated parmesan cheese
1 cup snipped parsley
1/2 teaspoon ground nutmeg

DIRECTIONS - if cooking immediately after preparation, preheat oven to 350 degrees F.

Cook pasta in boiling salted water until al dente, drain and spread out on a cookie sheet or jelly roll pan to cool. Be sure to separate so they do not stick together.
Meanwhile, make White Wine Cheese Sauce. In a large non stick sauce pan over medium heat, cook onion in butter til softened. Stir in flour and cook until you no longer see any white flour particles.
Add milk in all at once. Cook and stir frequently until thickened and bubbly.
Add wine and mozzarella cheese, stir until melted, keep warm over low heat.
Make Parsley and Cheese filling by combining eggs, ricotta, parmesan cheese, parsley and nutmeg in a large mixing bowl.
Put a thin layer of pasta sauce in the bottom of your pan(s).
Fill each shell with about 1 Tablespoon of the Parsley and Cheese filling (the shells are not packed full, about half full as the mixture expands when it cooks) and place on top of sauce in pan. You may have to restuff some of the shells if you have extra filling.
Evenly distribute the White Wine Cheese Mixture across the shells
Evenly distribute the rest of the pasta sauce on top of the White Cheese Mixture
Sprinkle nutmeg and parmesan cheese on top.

Three Choices

EAT NOW: Cover with foil and bake in a preheated oven for 30-60 minutes depending on the size of your pan(s). You want to make sure the dish is heated through and the cheese is melted.
EAT THIS WEEK: Cover with foil and refrigerate to cook within the next 1-2 days - you will need to extend the baking time since the dish will be colder.
EAT AT A LATER DATE: Freeze - if your dish has a cover great, if not, I cover in saran wrap, press it down to the top of the dish, then cover again with foil. You must remember to remove the saran wrap before baking. Recover the dish with the foil and bake for 60 minutes or more depending on the size of your dish to ensure the pasta is heated through in the middle.

Almond Pear Cream Cheese Torte

Sun, 03 May 2020 23:19:59 GMT

An amazing and easy make ahead dessert!

Although the original recipe from KRAFT's website calls for this dessert to be made in one 9-in. springform pan, I decided I wanted to try to make mini tortes. I only have one mini springform pan, so for the other four desserts, I just used mini fluted tart pans. I was completely impressed with how this turned out and it tastes as good as some of the best tortes I had at the best bakeries in Europe!

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
2 fresh pears for mini tortes and 4 pears if making large torte, peeled, sliced thin with mandolin
1/4 cup Sliced Almonds

DIRECTIONS

Heat oven to 425°F.
Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan OR if using mini pans, press 3/4 of the way to the top of the mini pans.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust(s). Mix remaining sugar (slightly less sugar if using less pears for mini tortes) and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
Reduce temperature to 375°F; bake torte 15 min for minis and 25 minutes for large torte or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte(s) 3 hours. Serve chilled.

BBQ Sauerkraut

Sun, 03 May 2020 23:02:53 GMT

A super easy one-pot pantry meal.

This is a classic dish, that I stumbled upon going through old recipe scrapbooks. It's perfect because I usually have all the ingredients on hand and it's all cooked in one pot. I'm using a Scanpan, my favorite pot from our local cook shop Feast .

INGREDIENTS

1.5 lbs ground beef
1 small onion, chopped (I used red onion)
32 oz jar sauerkraut, drained a little
15 oz can tomato sauce
15 oz water (I just fill up the can of tomato sauce to get all the sauce out)
1 cup brown sugar

DIRECTIONS

Preheat oven 350 degrees F.
Heat a large skillet over medium high heat, stir in ground beef and onion until beef is cooked through and no longer pink.
Drain and discard any excess grease and evenly distribute across the bottom of the skillet.
Layer sauerkraut evenly over beef and onion mixture
Pour tomato sauce over sauerkraut, then fill empty can with water and pour that on top of the mixture.
Sprinkle with brown sugar.
Bake uncovered for 60-90 minutes until sauce is bubbly. Depends on how much liquid is in dish and how fast it evaporates.

Shrimp Roti

Fri, 24 Apr 2020 00:29:58 GMT

Fabulous & Easy Indian Street Food

6-8 Servings

Roti, a supereasy no-rise Indian flatbread, can be found all around the Caribbean, from restaurants to roadside stands. It's most often served burrito style, with the bread stuffed with the flavorful curried stews.

This recipe was originally in the Bon Appetit magazine in December 2011 . The featured the recipe from Indigo on the Beach in St. Mary's, Antigua. I finally had the opportunity to make it and everyone absolutely loved it!

Ingredients

4 cups all-purpose flour plus more for surface
3 tablespoons curry powder
1 teaspoon kosher salt
1/4 cup chilled vegetable shortening, cut into 1/2" cubes
Vegetable oil
1/4 cup vegetable oil
1 cup chopped onion
1/3 cup minced peeled ginger
2 garlic cloves, chopped
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon ground allspice
1 1/2 cup each 1/2" cubes of peeled butternut squash, red-skinned sweet potato, Yukon Gold potato, carrots
1 1/2 cups canned unsweetened coconut milk
2 pounds uncooked shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1/2 cup chopped fresh cilantro
Mango chutney

Directions

Roti

Whisk 4 cups flour, curry, and salt in a large bowl. Using a pastry blender or your fingertips, cut in shortening until fine crumbs form. Gradually add 1 1/3 cups cold water. Transfer to a lightly floured surface. Knead, adding more water by teaspoonfuls if dry, until dough forms, about 1 minute. Divide into 8-10 equal pieces; roll each piece into a ball. Loosely cover with plastic wrap; let rest at room temperature for 1 hour.

Roll out each ball on a lightly floured surface to a 9" round. Heat a large nonstick skillet over high heat. Lightly brush skillet with oil. Cook roti until browned in spots and puffed in center, about 2 minutes per side.

Filling

Heat oil in a large pot over medium-high heat. Add onion and next 5 ingredients and sauté until onion softens, about 4 minutes. Reduce heat to medium; add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add coconut milk and 1/4 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

Add shrimp; cook, stirring often, until just opaque in center, about 3 minutes. Season with salt and pepper. Stir in cilantro.

Reheat roti in skillet over medium-high heat for 1 minute per side. Place roti on plates. Divide filling among roti; fold over. Serve, passing chutney alongside.

City Chicken

Wed, 22 Apr 2020 00:09:01 GMT

A Polish-American Classic Comfort Dish

I always looked forward to the City Chicken served at my family reunions each summer. My mom's side of the family was Polish and Hungarian so we always had an amazing spread. Just recently I learned that City Chicken was not Polish, it was only Polish American. It's a dish only made in America.

The recipe below is from the notes I took when my Aunt Brenda showed me how to make the dish.

Ingredients:

(2) Pork Tenderloins
4 Tablespoons Paprika, Separated
2 Tablespoons Dried Minced Onion
5+ Cloves Fresh Garlic, Minced
Kosher Salt
2 Teaspoons Garlic Salt
Eggs (3-6 eggs depending on how much pork you have)
Flour (1/2 cup to 1 cup depending on how much pork you have)
Panko Bread Crumbs (1/2 box to 1 box depending on how much pork you have)
Black Pepper

Directions:

The day before you want to serve City Chicken, take the pork tenderloins, trim the silver skin and slice them into medallion strips, about 3 inches by 1 inch.
Sprinkle lots of paprika (3 Tablespoons) (sweet or hot), dried minced onions (2 Tablespoons) fresh garlic (5+ Cloves) and (1 teaspoon) salt on the meat, let marinate overnight.
On the day you want to serve the City Chicken, sprinkle more paprika (1 Tablespoon) and garlic salt (2 teaspoons).
Set up three shallow dishes, one with flour, one with scrambled eggs, and one with panko crumbs seasoned generously with 3-4 Tablespoons Paprika, 1-2 Tablespoons Garlic Salt and freshly ground black pepper.
Skewer the pork onto thick skewers. Minimum of three pieces of meat per skewer.
Dredge the skewers in the flour, then egg, then roll and press into the panko crumbs.
Heat olive oil in a cast iron skillet.
Fry the skewers of meat in the oil, about 2 minutes on each side. Place skewers in a baking dish.
Bake dish of skewers covered in foil, in an oven preheated to 350 degrees for about 20 minutes.
Remove foil for the last 5-10 minutes to crisp up the breadcrumbs and serve warm or at room temperature.

Baked Chicken Wings

chelsea@behindyourdesign.com (Chelsea Mills) — Tue, 07 Apr 2020 21:38:24 GMT

Easy and tasty Oven Chicken Wings

These are really easy to make and they are baked in the oven which I guess makes them slightly healthier. This is a modified version of the Buffalo Chicken Wings recipe from my Betty Crocker Cookbook.

INGREDIENTS

12 chicken wings (about 2 pounds)
2 tablespoons butter, melted
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce
1 tsp Frank's™ RedHot™ Original cayenne pepper sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon ground cumin

DIRECTIONS

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
Heat oven to 425°. Melt butter in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan.
Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice is no longer pink when centers of thickest pieces are cut.
Serve with ranch or blue cheese dressing and celery sticks.

Caramelized Cabbage and Noodles with Lemon and Herbs

Fri, 27 Mar 2020 18:54:26 GMT

Caramelized Cabbage and Noodles with Lemon and Herbs

This recipe is originally from Food & Wine , it was very easy to make and tasted great!

Ingredients

1/4 cup unsalted butter
1 large onion, thinly sliced
1 tablespoon kosher salt, divided
1 small head green cabbage, quartered, cored, and very thinly sliced
1 teaspoon brown sugar
1 teaspoon onion powder
1 teaspoon sweet paprika
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon freshly ground black pepper, divided
12 ounces uncooked wide egg noodles
3/4 cup chopped mixed fresh herbs, such as dill, parsley, and chives, plus more for garnish
2 tablespoons olive oil
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Crème fraîche, for serving (optional)

Step 1

Melt butter in a Dutch oven over medium. Add onion and 1/2 teaspoon salt; cover and cook, stirring occasionally, until onion is softened, 7 to 8 minutes. Add cabbage; reduce heat to medium-low. Cover and cook, stirring occasionally, until cabbage is slightly tender, about 10 minutes. Stir in brown sugar, onion powder, paprika, red pepper (if using), 1/4 teaspoon black pepper, and 1 1/2 teaspoons salt. Cook, uncovered, stirring often, until deep golden brown, about 15 minutes. Remove from heat.

Step 2

While cabbage cooks, boil egg noodles in a large pot of well-salted water over high until al dente. Drain well, and transfer to a large bowl. Add herbs, oil, lemon zest and juice, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to warm noodles; toss well to coat. Add cabbage mixture; toss until fully combined. Taste and season with remaining 1/2 teaspoon salt, if desired.

Step 3

Divide pasta mixture among plates; garnish with additional herbs. Dollop with crème fraîche, if desired. Serve immediately.

California Pizza Kitchen Thai Chicken Pizza - Copycat

chelsea@behindyourdesign.com (Chelsea Mills) — Sun, 22 Mar 2020 21:52:21 GMT

An excellent take on the CPK Thai Chicken Pizza.

I absolutely love the flavors that come together to create this Thai Chicken Pizza! This recipe is modified from food.com . Definitely worth the time investment and is an impressive pizza dish to serve at a party.

INGREDIENTS

SPICY PEANUT SAUCE

1⁄2 cup peanut butter
1⁄2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon vietnamese chili sauce (or dried chili flakes)
2 tablespoons water

THAI CHICKEN PIECES

1 tablespoon olive oil
10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes

FOR THE PIZZA

1 pizza dough
cornmeal or flour, for handling
2 cups shredded mozzarella cheese
4 scallions, slivered diagonally
1⁄2 cup white bean sprouts
1⁄4 cup shredded carrot
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

DIRECTIONS

Combine sauce ingredients in a small pan over medium heat.
Bring the sauce to a boil; boil gently for one minute.
Divide into 2 portions for use on chicken and pizza; set aside.
To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
Set aside in refrigerator until chilled through.
Once chilled, coat the chicken with 1/4 cup sauce.
Set aside in refrigerator.
To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
Cover sauce with 3/4 cup cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
When cooked through, remove pizza from oven.
Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza.

Lobster Bisque

Sun, 15 Mar 2020 23:25:26 GMT

A great recipe for lobster stock!

This recipe I made because I had an abundance of langostino lobster and homemade lobster stock in the freezer. It's adapted from this Food & Wine recipe for Lobster Bisque .

Langostino is Spanish for “little lobster.” Although langostino’s taste and texture are similar to lobster meat, langostino is not the crustacean Americans typically refer to as “lobster” — American, or Maine, lobster and spiny lobster. Learn more about the difference between langostino and lobster here.

12 cups lobster stock
2lbs Langostino Lobster
1/2 cup (4 ounces) unsalted butter
1 large yellow onion, chopped (about 2 cups)
2 celery stalks, chopped (about 3/4 cup)
6oz tomato paste
1/2 cup cream sherry
3/4 cup uncooked rice
2 tablespoons fresh thyme leaves
2 bay leaves
1 teaspoon black pepper
2 1/4 teaspoons kosher salt, divided, plus more to taste
2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon cayenne pepper, plus more to taste
1 1/2 cups heavy cream, divided
3 tablespoons chopped fresh chives

How to Make It

Step 1

Defrost langostino lobster by running cold water over it in a colander.

Step 2

Melt butter in a large saucepan or clean stockpot over medium. Add onion and celery, and cook, stirring occasionally, until very soft and translucent, about 15 minutes. Stir in tomato paste, and cook, stirring often, until brick red in color, about 2 minutes. Add sherry; increase heat to high, and bring to a boil. Stir in rice, thyme, bay leaves, black pepper, and 2 teaspoons salt. Add lobster stock, and bring to a simmer. Reduce heat to medium-low, and simmer until rice is very soft, about 25 minutes. Remove and discard bay leaves. Remove from heat, and let stand 15 minutes.

Step 3

Place one-third of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until very smooth, about 1 minute. Transfer mixture to a large saucepan. Repeat procedure 2 times with remaining bisque.

Step 4

If serving bisque hot, reheat over medium-low, stirring, until hot. If serving bisque cold, chill until cold.

Step 5

When ready to serve, stir lemon juice, cayenne, and 1 cup cream into bisque.

Step 6

Warm lobster pieces in a saucepan over low heat until just warmed through.

Step 7

Place remaining 1/2 cup cream in a chilled bowl, and whisk until soft peaks form. Stir remaining 1 /4 teaspoon salt into whipped cream.

Step 8

Season bisque with salt, lemon juice, and cayenne to taste. Divide lobster pieces equally among 8 bowls, spoon bisque on top of lobster and finish off with whipped cream and chives.

Marinated Carrot Salad

Sun, 16 Feb 2020 21:15:09 GMT

Perfect side dish to serve with anything.

This garlicky carrot salad reminded me of a tapas I first had in Seville, Spain when I was visiting my college roommate, Hillary. Since that trip, I had been searching for a recipe and I finally found this Food & Wine recipe that is almost exactly the same.

In the photo above, I served the Marinated Carrot Salad with, Balsamic Fig Chicken , Caramelized Onion Stuffed Baked Potato and Garlic Toast.

INGREDIENTS

Salt
1 pound carrots, thinly sliced on the diagonal or julienned
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped parsley
1 teaspoon Dijon mustard
1 teaspoon sugar
Freshly ground pepper

DIRECTIONS

Step 1

Bring a medium saucepan of water to a boil. Salt the water, then add the carrots and cook until they are barely tender, about 3 minutes; drain them.

Step 2

In a large bowl, whisk the olive oil with the vinegar, garlic, lemon juice, shallot, parsley, mustard and sugar and season with salt and pepper. Add the carrots and toss to coat. Refrigerate for at least 4 hours or overnight. Serve the carrot salad chilled or at room temperature.

Make Ahead

The marinated carrots can be refrigerated for up to 2 days.

Notes

One Serving 183 calories, 14.3 gm total fat, 2.0 gm saturated fat, 14 gm carb.

Balsamic Fig Chicken

Sun, 16 Feb 2020 20:45:19 GMT

A favorite tangy chicken recipe.

Serves 8

This tangy chicken recipe comes together fairly quickly, so it's easy to make on a weeknight. We served it above with the Caramelized Onion Stuffed Baked Potatoes , Marinated Carrot Salad and Garlic Toast. Would also be great served over mashed potatoes or rice.

I use a SCANPAN from FEAST Gourmet Kitchen Shop , it allows me to get the beautiful caramel color on the chicken. If you haven't been to FEAST, you should totally check it out!

INGREDIENTS

8 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons fresh thyme leaves, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoon olive oil
2 tablespoon butter
1 1/2 cups chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
4 teaspoons low-sodium soy sauce
1 cup finely chopped dried figs (such as Mission)

DIRECTIONS

Step 1

Sprinkle both sides of chicken evenly with 1 Tablespoon thyme, 1/2 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.

Step 2

Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 2 cups (about 3 minutes). Add 2 tablespoon thyme and 1/2 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.

Caramelized Onion Stuffed Baked Potato

Sun, 16 Feb 2020 20:28:09 GMT

A variation on traditional twice baked potatoes

Serves 8

This recipe is adapted from a Cooking Light recipe from March 2005 . It's great to make ahead and refrigerate after Step 3 and just place in the oven to warm up before serving. It's pictured served with the Balsamic Fig Chicken , Marinated Carrot Salad and Garlic Toast.

INGREDIENTS

4 medium baking potatoes (about 3 pounds)
1 cup (4 ounces) shredded Parmesan cheese, divided
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon butter
4 cups vertically sliced red onion
4 teaspoons sugar
1/4 cup dry sherry
2 teaspoon Worcestershire sauce
1 teaspoon dried thyme
2 garlic clove, minced

DIRECTIONS

Step 1

Preheat oven to 350 F. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.

Step 2

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/2 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.

Step 3

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.

Step 4

Arrange stuffed potato halves on parchment paper on cookie sheet. Bake for 10 - 15 minutes until cheese is melted.

Chicken with Riesling and Mushrooms

Mon, 30 Dec 2019 02:08:19 GMT

An easy elegant meal.

This is a modified version of the cover recipe of Food & Wine in February 2003, Chicken with Riesling. I increased the amount of mushrooms and substituted cornstarch for the flour to make it gluten-free.

I used my absolute favorite pan, the SCANPAN, which I purchased from FEAST Cooking School & Gourmet Kitchen Shop . The owner, Sean Gartland, I've known since high school and he opened an amazing gourmet kitchen shop and cooking school in Fenton, Michigan. If you are ever in town, stop by to check it out! The SCANPAN is so much to fun to cook with!

INGREDIENTS

5 tablespoons unsalted butter
2 1/2 lbs Fresh Chicken Tenders
Salt and freshly ground pepper
1 large shallot, minced
1 small red onion, minced
2 tablespoons Cognac
1 cup dry Riesling
1lb ounces organic baby bella mushrooms, sliced 1/4 inch thick
1 tablespoon cornstarch
1/3 cup heavy cream

PREPARATION

Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat for about 5 minutes. Transfer the chicken and juice to a large bowl and cover with foil.
Then, in the same skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 15 minutes. Increase the heat to moderate and cook, stirring, until browned, about 5 minutes. Remove from pan and into a bowl.
In a bowl, blend the flour and the remaining 1 tablespoon of butter. Pour the chicken, shallot and wine juice back into the pan. Stir in the cream and bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat.

Serve over mashed potatoes or rice with green beans or asparagus.

Baked Scotch Eggs

Sun, 29 Dec 2019 14:39:36 GMT

A baked variation of a Scotch Egg

This is a recipe I adapted from Cooking Light's Soft-Yolk Muffins with Sausage and Cheese . It was very good and even great the next morning for a quick and easy breakfast.

INGREDIENTS

Soft Butter
12 large eggs
8 ounces ground sausage
3 C. ounces all-purpose flour (about 1 cup)
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups buttermilk
3 tablespoons vegetable oil
3 large eggs, lightly beaten
4 ounces Cabot white cheddar cheese, grated and divided (about 1 cup)

PREPARATION

Preheat oven to 400°F. Spread a coating of butter on the inside 12-cup muffin pan.
Bring a large saucepan of water to a boil over high. Carefully lower 12 large eggs into water with a strainer or slotted spoon. Boil 5 minutes and 30 seconds; immediately plunge into a bowl of ice water. Cool 10 minutes. Peel eggs.
Heat a small nonstick skillet over medium-high. Add sausage to pan; cook 4 minutes or until browned, stirring occasionally to crumble. Drain on paper towels.
Whisk together flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together buttermilk, oil, and large eggs in a separate large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in two-thirds of sausage and 2 ounces cheese.
Divide half of batter evenly among cups of prepared muffin pan. Nestle 1 peeled cooked egg vertically into batter in each cup. Top with remaining batter. Sprinkle muffins with remaining sausage and remaining 2 ounces cheese.
Bake at 400°F on bottom rack until cheese melts and a wooden pick inserted in center comes out with moist crumbs, about 17 minutes. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.

Serve warm with Charcuterie, cheese, lots of different pickles, bread, Maille mustard, and a simple greens salad with lettuce, olive oil, lemon, and salt.

Refrigerate any leftovers.

Balsalmic Roasted Onions

Fri, 27 Dec 2019 01:54:16 GMT

An excellent side dish.

This is originally from Epicurious , but I modified it to use parchment paper because it worked better for roasting the onions. This is a wonderful side dish that pairs beautifully with most meals. It is also great warm or at room temperature.

INGREDIENTS

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

PREPARATION

Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

Pictured above with Warm Asparagus Salad,

Wild Langostino Lobster Pennoni & Cheese

Sat, 14 Dec 2019 23:06:45 GMT

An Upscale Take On Macaroni & Cheese

Pennoni is a tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. A larger version of penne. It is wider in diameter than penne but approximately the same length. Pennoni is available in a smooth or ridged surface, I used one that was smooth on the outside and ridged (on the inside).

My kids absolutely love macaroni and cheese, Kraft, Velveeta or homemade. They also love shellfish. When I was at Costco, I saw a bag of frozen Wild Langostino Lobster tails, so I decided to get them to see what they were like. Langostino is Spanish for “little lobster.” Although langostino’s taste and texture are similar to lobster meat, langostino is not the crustacean Americans typically refer to as “lobster” — American, or Maine, lobster and spiny lobster. Learn more about the difference between langostino and lobster here .

INGREDIENTS

16 oz wild langostino lobster meat pieces
1.5 cups Chickpea Italian breadcrumbs (or homemade)
2 tablespoons parmesan cheese
2 tablespoons melted butter
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon cognac
2 cups whole milk
2 cups sharp white cheddar cheese
6 oz Merlot BellaVitano - which is a unique Cheddar-Parmesan inspired Italian farmstead cow's cheese immersed in fine Merlot wine to give it extra tang and a delicious merlot flavor
⅓ cup grated Parmesan cheese
5 oz Fontina
500g Pennoni Pasta (about 1lb)
2 tablespoons fresh green onions

PREPARATION

Preheat the oven to 425°F (220°C).
Defrost wild langostino lobster in cold water and chop. Set aside.
Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
Cook the pasta in salted boiling water until al dente
Drain and set aside.
In a large Scanpan sauce pan, melt the butter over medium-low heat.
Add the flour and whisk, cook about a minute.
Add the Cognac and whisk. The mixture will thicken immediately.
Slowly add the milk, while whisking.
Increase the heat to medium and stir occasionally until it starts to bubble.
The sauce will thicken enough to coat the back of a spoon.
When it reaches this stage, add salt and pepper to taste.
Add the cheeses, one handful at a time until melted.
Remove from heat.
Toss the cooked pasta in with the sauce and ½ of the lobster, reserving about ½ for the top.
Top with reserved lobster and buttered breadcrumbs.
Bake until golden brown and bubbly, about 10-15 minutes.
Serve immediately, with green onions for garnish
Enjoy!

BBQ Chicken Bowl

Wed, 16 Oct 2019 22:25:17 GMT

Fast, Easy & Kid Approved

This is a recipe modified from The ReCode Diet , a program I use to get back on my healthy lifestyle if I fall into a rut. The owners, Justin and Rachel Fassio, dietitians and trainers who are fantastic and invested in helping their clients.

Serves 4

4T original Stubb's BBQ Sauce (or your favorite BBQ - Stubb's is nice because it's low sugar)
1 1/2 C. Brown Rice, Cooked
1 C. Edamame Soybeans, Shelled Frozen
1 lb of Chicken Breast, Grilled & Diced
1 C. Onions, Sliced
2 C. Broccoli Florets (Fresh or Frozen)
1 Tbls. Extra Virgin Olive Oil
1 C. Pineapple, Diced (Fresh or Frozen) - you can also use Mango

Instructions:

In a large skillet over medium heat, add olive oil and heat up
Add the broccoli and onion and sauté until onion is translucent and until the broccoli is tender, about 5 minutes.
Push the vegetables to the outer edges of the pan, creating space in the middle of the skillet.
Add the cooked, diced chicken.
Cook until the chicken is heated through.
Add the edamame and pineapple, cook until heated through.
Pour in the BBQ sauce and stir to combine.
Serve over brown rice.

Baked Kale Chips

Mon, 08 Jul 2019 17:59:18 GMT

Favorite Baked Kale Chips

Each week when we get our CSA Box from Huffman's Homestead , there is always an abundance of kale. So I was really challenged to find different ways to prepare it for my family. One of the absolute favorite ways was to make fresh kale chips. It's very simple to prepare and doesn't last very long because everyone snacks on it all day long.

INGREDIENTS

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

PREPARATION

Preheat an oven to 350 degrees F (175 degrees C).
Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Pork Carnitas for a Crowd

Fri, 05 Jul 2019 17:29:55 GMT

Easy summer dish for a crowd

We were having about 20 people over and I needed something I could make ahead. I absolutely love slow cooked pork and tacos are such an easy meal for a crowd that I decided to do pork carnitas. In the photos below, for the party, I doubled the recipe to do two 4lb pork shoulders and had plenty for the party plus a lot left over which I vacuum sealed for future meals.

INGREDIENTS

4 pounds boneless pork shoulder (or 5 pounds bone-in)
Salt and freshly ground black pepper
4 teaspoons dried oregano
2 teaspoons ground cumin
2 tablespoons olive oil
2 onions, coarsely chopped
8-10 cloves garlic, minced
2 jalapenos, chopped
2 large oranges, cut in half
corn tortillas
chopped fresh cilantro
chopped white onion

PREPARATION

Rinse and dry the pork shoulder. Salt and pepper liberally.
Mix the oregano and the cumin with olive oil and rub all over pork.
Place the pork in a slow cooker and top with the onion, garlic, and jalapenos.
Squeeze over the juice of the oranges and add the four halves.
Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
Spread pork out in a large deep baking pan with all of the juice, place under broiler until all the juice is evaporated and meat becomes crispy. Stir every 3-5 minutes for about 50 minutes.
Serve with corn tortillas, fresh cilantro and chopped onions

Summer Strawberry Pie

Wed, 03 Jul 2019 21:01:46 GMT

Our Favorite Summer Pie

This week we had an abundance of fresh strawberries which were very ripe in our CSA Box from Huffman's Homestead , so I had to use them up fast. This pie is a favorite in our house in the summer and comes together very simply by using Pillsbury refrigerated pie crusts. The original recipe is a classic from Betty Crocker , but adding the thin layer of cream cheese below the strawberries is a fun surprise for your guests.

In the photo above I was taking a pie to visit a friend who just had a baby.

INGREDIENTS

6 cups fresh whole strawberries, hulled, divided
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
5 oz cream cheese, softened at room temperature
1 refrigerated pastry shell (9 inches), baked according to package directions and cooled completely
whip cream or whipped topping (Cool Whip), optional

PREPARATION

Mash 1 cup strawberries; set aside.
In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir 3 minutes more. Cool completely, but do not refrigerate.
Spread cream cheese in a thin layer on the bottom of the cooled pie crust.
Halve remaining strawberries; arrange in shell on top of cream cheese. Spoon glaze over berries. Top with 1-3 whole berries for decoration. Chill for 3 hours. Just before serving, garnish with whipped cream (optional)

Refrigerate any leftovers.

Beef & Kale Tacos

Wed, 03 Jul 2019 20:41:18 GMT

Add Kale to your taco for a healthy boost

We absolutely love tacos in our house and this week we received some red peppers, kale, onions and jalapenos from Huffman's Homestead in our CSA Box, so I whipped up this cool and fresh recipe by adding some ground beef and avocados I had on hand.

INGREDIENTS

1 pound ground grass-fed beef
4 garlic cloves, chopped
1 red pepper, chopped
1 medium onion, chopped
1/2 teaspoon sea salt
2 tablespoon mild chili powder
2 teaspoon ground cumin
2 tablespoons tomato paste
1 cup water
2 cups kale leaves sliced into thin strips
12 corn taco shells
1 cup cotija cheese
1 chopped avacado with lime juice
1 chopped jalapeno
chopped cilantro
finely chopped white onions
serve with your favorite salsa and sour cream, if desired

PREPARATION

Preheat the oven to 300°F.
Heat a large skillet over medium-high heat. Add the olive oil, then add the beef. Sprinkle with the salt. Cook for 4 to 5 minutes, stirring occasionally, until meat begins to brown.
Add the pepper, onions and garlic and cook until softened, about 5 minutes.
Add the chili powder, cumin, and tomato paste. Cook for an additional 1 to 2 minutes, until the spices become fragrant. Add the water, reduce the heat, and simmer for 4 to 5 minutes, until the beef is no longer pink in the center.
Stir in the sliced kale until wilted (about one minute).
Meanwhile, place the taco shells in the oven for 5 to 10 minutes to warm them (or warm them in the toaster oven). Assemble each taco by spooning in the meat/kale mixture and top with cheese, avocado, jalapeno, cilantro and onions.

Sautéed Beef & Rainbow Chard

Wed, 03 Jul 2019 20:28:39 GMT

An African inspired easy meal

During the summer months, we get a box of veggies (CSA Box) weekly from a local veteran owned farm , Huffman's Homestead . Huffman's homestead is owned by one of my fellow Albion College alumni and friend Jeremy, along with his wife, Valerie Huffman and they manage the farm with their two daughters. Each week we get a variety of fabulous fruits and veggies, some which I have never prepared before. So this week, I was challenged with rainbow chard and adapted several recipes I found online to create this one based on what I had in my CSA Box and my refrigerator.

INGREDIENTS

1 tablespoon olive oil
1 small chopped onion
1/3 green bell pepper chopped
1/3 yellow bell pepper chopped
1/3 red bell pepper chopped
2 crushed garlic clove
1 lb ground beef
5 rainbow chard or kale
salt and pepper

PREPARATION

In a skillet add the olive oil and saute onions, bell peppers and garlic. Saute for 5 minutes
Add ground beef, stir it until browned.
Add cut kale and stir it in until wilted. Season with salt and pepper.
Serve immediately.