Bourbon Pecan Pork Chops With Sweet Potato Mash

Bourbon Pecan Pork Chops With Sweet Potato Mash
"A Southern Classic"
Difficulty: Moderate

Ingredients
4 thick cut bone-in pork chops
cracked black pepper
1 tbsp Herb de Provence
garlic powder
4 sweet potatoes, foil wrapped ready to bake

Brown Sugar Brine
Ingredients
8 cups cold water
1 1/4 cups brown sugar
1/3 cup kosher salt

Directions
24 hours prior to grilling the pork chops, you have to brine them.  In a large plastic container with lid, add the 8 cup of water, brown sugar and salt; stir until the sugar and salt dissolve.  Place the chops in the brine, make sure the pork is submerged in the brine.  Place lid on and put in the refrigerator for 24 hours. 
Once ready to grill, take chops out of the brine and wipe all liquid from the chops and then season on both sides with the cracked black pepper, Herb de Provence and garlic powder.  ( No need to salt your chops, the brine did that for you!)   Grill your pork chops to your liking, for medium-well internal temperature is 155 degrees, for well-done it will be between 165-170 degrees.  Let chops rest for 5 minutes before plating.
To make the Sweet Potato Mash; Heat oven to 425 degrees F, place foil wrapped sweet potato directly on the rack with the foil seam side up.  Bake for 1 hour and 15 minutes.  Remove from oven and with mitts on hands, peel back foil and slit down the middle of the cooked potato and scoop out potato pulp (no skin).
Place pulp in mixing bowl and mash with potato masher. (No seasoning necessary, the flavor will come from the Bourbon Pecan Sauce!)  Place Sweet Potato Mash on serving platter, lay grilled chops on top.  Spoon Bourbon Pecan Sauce on top of grilled pork chops
Serves 2 for double chops
Serves 4 for single chops

Bourbon Pecan Sauce
Ingredients
2 tbsp butter
3/4 cup brown sugar
1/2 cup apple juice
1 cup pecans
1/4 cup Bourbon
1/2 tsp vanilla extract
Directions
In a small pot, add butter on low heat, add the brown sugar, apple juice, pecan and vanilla extract.  melt sugar fully, stir constantly so the sugar does not burn.  Remove the pot from the heat source before adding the Bourbon. (Take precautions, the heat can ignite the alcohol!)  Place back on heat until nice and bubbly.  Spoon sauce over the grilled pork chops and sweet potatoes.

French Onion Grilled Cheese

French Onion Grilled Cheese
A French Twist On An American Classic
Difficulty: Easy

Ingredients
8 thick slices of Brioche Bread
2 large sweet onions, thin slices into rings
1 1/4 cups beef broth
2 tbsp butter plus more for grilling
2 tsp Better Than Bouillon Paste
large pinch of dried thyme
salt
pepper
2 cups shredded gruyere cheese

Directions
In a large frying pan, add butter on medium heat and the add all the onions and sauté and sweat the onions for about 5 minutes.  Add beef stock a 1/4 cup at a time and place lid back on until liquid evaporates.  Repeat this process until liquid is gone and is fully evaporated.  Add the Better than Bouillon Paste and the dried thyme, mix thoroughly.  The onion will start to caramelize (because of the natural sugars in the onion, be careful not to burn, you can adjust the temperature.)  Wait until the end of cooking the onions to add salt and pepper, taste and then adjust seasoning.  Heat grill pan to medium heat, grease the grill pan with a small amount of butter or olive oil.  Assemble the sandwich with onions and 1/2 cup of gruyere cheese per sandwich.  Grill 3 to 4 minutes on each side or until the cheese has melted.
Serves 4

Cobb Salad For Two

Cobb Salad For Two
Difficulty: Easy

Ingredients
2 cups baby spinach, rinsed and dried
2 cup arugula, rinsed and dried
2 hard boiled eggs, quartered
3/4 cup button mushroom cleaned and sliced
3 cooked red beets, cubed
1 cup English cucumber, cubed
3/4 cup Swiss cheese, cubed
1 1/2 cups grilled boneless, skinless chicken breast cubed
1 cup tomato, chopped
1/2 cup drained black olives, sliced
1 avocado, cubed
1/4 cup red onion, minced
1/4 cup blue cheese
Favorite Dressing
1/4 cup green onion, sliced (optional for garnish)

 

Directions
In a large platter, place baby spinach and arugula.  place the next 10 ingredients in sections over the greens.  Top center with blue cheese and serve with your favorite dressing.
Serves 2

Cuban Sandwich

Cuban Sandwich
Difficulty: Easy

Ingredients
1 loaf Cuban bread or French Baguette
1 ounce regular mustard
4-6 dill pickle slices
5 slices boiled ham or Virginia ham
2 slices roast pork
2 slices imported Swiss cheese
1 ounce butter

Directions
Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 to 6 pickles on top of the mustard. You then place 2 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better.  place slices of roast pork evenly on bottom of bread.,  Now fold each slice of ham in half and place evenly on top of pork slices.  Join both halves of the sandwich. You are now ready to grill your Cuban sandwich.
Use a sandwich grill with weighted press if you have one, or a Panini grill. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp.  Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!
Serves 1 Sandwich



Halo! Halo!

Halo! Halo!
Difficulty: Easy

Ingredients
2 tbsp palm nut
2 tbsp coconut orange gel
2 tbsp coconut grape gel
2 tbsp lychee
2 tbsp sweetened langka (jackfruit strips) optional
2 tbsp sweetened white beans
2 tbsp coconut sport strips (macapuno)
1 scoop purple yam jam (Ube) *recipe below
2 tbsp crème caramel custard (leche flan)
1 scoop azuki ice cream (red bean)
1 cup crushed ice or shaved ice
1/4 cup evaporated milk
1 tsp white sugar (this is optional)

Directions
Most of the ingredients can be found in Asian markets.
In a clear glass bowl, place a cup of shaved or crushed ice.  Pour ¼ cup of evaporated milk.
Add the first nine ingredients in sections, then top with ice cream at the center.

Ube
Ingredients
5 medium size purple sweet potato
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 heaping tbsp of palm sugar or light brown sugar
Direction
In a large pot of boiling water, boil the purple potatoes for about 45 minutes until cooked tender.  Remove potatoes and cool just enough to handle, peel off skin and place potatoes into mixing bowl and mash, add the rest of the ingredients and whip.  Place in refrigerator to cool and become slightly firm.  Use a ice cream scoop to serve on top of the Halo Halo!

The Ingredients Can Be Found In Asian Markets!

 The ingredients are for 1 individual serving.  Just follow the quantities for each serving!

Corned Beef Hash With A Fried Egg

Corned Beef Hash With A Fried Egg
Difficulty: Easy

Ingredients
4 medium size golden potato, peeled and diced into small cubes
3/4 lb. 1 inch slab of cooked corned beef, diced into small cubes ( ask your deli)
1 tbsp butter
1 tbsp olive oil
4 eggs
1/2 tbsp minced parsley
1/4 cup sliced green onion
salt
pepper
oil for frying eggs

Directions
In a large nonstick frying pan, add butter and olive oil on medium heat.  Add potatoes, sauté, then put lid on and cook for about 8 minutes, flip potatoes half way through the cooking time.  Mix in the corned beef and cook until potatoes and beef start to get slightly crispy.  Add the salt, pepper, parsley and toss.  Place on serving plates.  Using the same frying pan on medium heat, add some oil and fry the eggs over easy, salt and pepper.  Serve on top Corned Beef Hash, garnish with green onions.
Serves 4

Place In Individual Serving Bowls For A Nice Presentation!

Chicken Pot Pie

Chicken Pot Pie
Difficulty: Moderate

Ingredients
2 1/2 cups cooked skinless rotisserie chicken cut into large chunks
1 1/2 cups chicken broth
1/2 cup whole milk
1/2 cup heavy cream
1 1/2 cups of carrots diced
1 1/2 cups celery sliced
1 cup red onion diced
1 1/2 cups red potatoes diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 tsp dried thyme
2 tsp dried tarragon
1/4 tsp garlic powder
2 heaping tbsp flour
2 tbsp olive oil
salt
pepper

Directions
Mix and rollout pie crust to fit over baking bowls and place in refrigerator until ready to use.  Preheat oven 350 Degree F.  In a large skillet, add olive oil and the red potatoes.  Cook for 8 minutes toss occasionally, with lid on until potatoes are almost half way cooked. Add carrots, celery, onions and cook until slightly tender.  Mix in thyme, tarragon, garlic powder. salt and pepper.  Sprinkle the flour over the vegetables and mix until all flour is absorbed and sauté for a few minutes until the raw flour absorbs the seasonings.  Stir in chicken stock, milk, cream and mix until it thickens, add cooked chicken, frozen peas and corn.  Cook for a few minutes and then set aside until slightly cool, place in individual bowl and place pie dough on top, cut slits to vent. ( You can brush small amount of cream on top of pie dough to get a nice golden color).  Cook pies for 30 to 40 minutes.  Let pies rest for 15 minutes before serving.
Serves 4

Pie Crust
Ingredients
2 cup OO flour or All Purpose
1 stick of shortening (1cup) cubed
1/4 to 1/2 cup cold water
pinch of salt
1 tsp sugar
Directions
Place flour and shortening, salt and sugar in a mixing bowl, cut in shortening with a pasty cutter or fork.  Drizzle in cold water slowly and mix well, it should start pulling away from the bowl. Form a disk shape, wrap in plastic wrap and place in refrigerator for at least 1 hour.  Roll out dough to fit around bowls.



Sweet And Spicy Easy Pickles

Sweet And Spicy Easy Pickles
Difficulty: Easy

Easy No Cook Pickles For Your Next Picnic!

Ingredients
2 cups English cucumber sliced
3/4 cup red onion sliced
1 cup sugar
3/4 cup white vinegar
1/4 cup cold water
1 tsp salt
1/4 tsp fresh cracked pepper
1/4 tsp celery seed
1/2 tsp red pepper flakes
2 mason jars

Directions
Cut and pack cucumbers and onions in mason jars.  In a mixing bowl, add the rest of the ingredients and stir until all the sugar dissolves.  Add the pickling liquid into the mason jars over the cucumber and onions.  Place cap and lid on the jars and place the jars into the refrigerator and let it marinade for a few days before serving.  Eat within a week.
Yields 2 Jars



Pepper Seared Ahi With Wasabi Mayo

Pepper Seared Ahi With Wasabi Mayo
Difficulty: Easy

Ingredients
2 sushi grade Ahi Tuna fillets
Fresh cracked black pepper
pickled sweet ginger
soy sauce

Directions
Keep filets whole, crack enough pepper to coat all sides of tuna.  On a super hot grill pan, no oil necessary, place tuna fillets and sear for 30 seconds on all the sides.
Let rest before slicing.  Place slices on serving dish, with soy sauce and ginger as condiments.  Drizzle Wasabi Mayo on the seared tuna fillets. (Recipe below)

Wasabi Mayo
Ingredients
1/2 cup mayo ( I use miracle whip)
1 tsp wasabi (prepare according to directions)premade is available.
Directions
Mix ingredients in a small mixing bowl, you can add more wasabi for heat.  Place in refrigerator until serving.

So Simple Yet So Beautiful!

Serves 2 



Mexican Veggie Patty Cakes

Mexican Veggie Patty Cakes
Difficulty: Easy

Ingredients
1 1/4 cup pre-cooked white maze meal (P.A.N.)
1 cup cold water
1 4oz. can green chilies diced, liquid drained
1/4 cup creamed corn
1/2 cup red onion minced
1/2 cup jarred roasted red pepper, drained and diced
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
1 clove garlic pressed
1 cup canned garbanzo beans, drained and coarsely chopped (I use a food processor)
salt
black pepper
1/4 tsp cumin
1/2 tsp dried oregano
1 tbsp fresh minced cilantro
1/2 tbsp olive oil plus additional for cooking
few drops of tabasco

Directions
In a large mixing bowl, add cold water, whisk in the precooked white maze meal.  The maze will become like dough; add all the rest of the ingredients, combine until thoroughly mixed. taste to adjust seasoning.  Form into patties and place on a foil lined baking sheet and place into refrigerator to chill for about 45 minutes, so it firms up.  Heat a stove top grill pan on medium, add small amount of olive oil to coat the grill pan, place patties on hot grill pan; cook for  about 4 minutes on each side, as they cook, the patties will become firmer and easier to flip.  Serve with the Spicy Mayo.
Yield 6 Patties

Spicy Mayo
Ingredients
1/2 cup mayonnaise
1 tbsp ketchup
5 drops of tabasco
Directions
Place all ingredients in a small bowl and mix.  Place in refrigerator until serving.

 Make It A Mexican Veggie Patty Melt Sandwich!

Summer Berry Pudding

Summer Berry Pudding
Difficulty: Easy

Perfect for Summer!

Ingredients
1 large loaf sweet style white bread, such as challah or brioche, crusts removed
6 cups assorted summer fruit, such as: blueberries, strawberries, red currants, black currants, red or golden raspberries and rinsed well and drained, large fruit (strawberries) halved and quartered.
1/2 to 1 cup super fine sugar, depending on sweetness of fruit, plus 1/4 cup
3 tbsp ruby port or brandy
1 pint heavy cream

Directions
Line a medium bowl or *bread pan (about 6 to 8 cup capacity) with plastic wrap. Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl.
In a large saucepan, heat the fruit, sugar and port and cook until the fruit is tender and beginning to burst, about 10 minutes. macerate and remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, alternate bread and fruit and spoon most of the juices over the fruit. Reserve some of the remaining cooking juices and strain.
Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Add 2 heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
In a large bowl, whip the cream until soft peaks just begin to form. Add the 1/4-cup sugar and whip until almost stiff.
To serve:  Remove the weights and plate and unwrap. Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap. Cut into slices and spoon the reserved fruit juices over the top and serve with sweetened whipped cream.
*A bread pan was used in this recipe.
Serves 6-8

Grilled Corn With Herb Butter

Grilled Corn With Herb Butter
Difficulty: Easy

There Is Nothing Better Than Ohio Sweet Corn!

Ingredients
4 to 6 ears of corn with husk
1 stick unsalted butter
1/4 tsp garlic powder
1 tbsp minced parsley
pinch of dried thyme
pinch of salt
pepper (optional)

Directions
To prepare corn, peel back husk without separating from the corn.  Remove all the silk from the corn and place the husk back over the corn.  Use some butchers twine to tie the husk together at the top.  In a large pot, place the corn and add enough cold water to cover.  Soak for 20 minutes, drain and place each corn on a prepared hot grill.  Cook corn for about 20 minutes with grill top covered, turn corn over several times during the cooking process for even cooking.  Once done, cool enough to handle, pull back the husk and using a pastry brush, brush on the herb butter.
To prepare Herb Butter; Place butter, garlic powder, parsley, thyme, salt into a saucepan on low heat until melted 2 or 3 minutes.
Serves 4-6

Carolina Pulled Pork Sandwich

Carolina Pulled Pork Sandwich
Difficulty: Moderate

Serve With Cheddar Sweet Potato Fries!

Ingredients
7lb. Pork Butt
salt
pepper
4 cups chicken stock
6-8 buns

BBQ Sauce
Ingredients
1 1/2 cups apple cider vinegar
3/4 cup ketchup
3 tbsp (packed) brown sugar
1 tsp salt
1/2 tsp dried crushed red pepper

Directions
Preheat oven to 375 Degrees F.  In a large roasting pan, place pork butt fat side up.  Salt and pepper generously and pour the chicken stock into the pan, cover pan with tin foil tightly.  Cook for 9 hours, take the tin foil off, and cook for another hour. *See Cook's Note.  Once pork has cooled enough to handle, remove excess fat and use two forks to shred the cooked pork and let it soak up the juices at the bottom of the pan, set aside.
To prepare the BBQ Sauce, in a medium saucepan, place all the ingredients and whisk.  Cook on low heat until sugar has melted, the sauce will not be thick.
To prepare the sandwich, there are two approaches.  First, In a separate bowl, toss enough pork for sandwiches in some bbq sauce, so it coats it lightly then place on the bun then place coleslaw on top  Or, place enough shredded pork on a bun and then spoon some sauce on top and then place the coleslaw.  Either way, its all good!
Cook's Note:  You can also place the pork and chicken stock in a large slow cooker on high and cook for 9 hours.  By separating the pork to put on the bbq sauce, you can use the left over pork for other recipes.

 Coleslaw
Ingredients
1 (16 ounce) package coleslaw mix
2 tbsp minced onion
1/3 cup white sugar
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp white wine vinegar
2 1/2 tbsp lemon juice

Directions
Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Serves 6-8 

 

 



Waffle Ice Cream Sandwich

Waffle Ice Cream Sandwich
Difficulty: Easy

Ingredients
1 cup waffle mix (Arrowhead Mills)
1 egg, beaten
1 tbsp butter, melted
1 tbsp honey
1 tsp pure vanilla extract
2/3 cup whole milk
2 cups mini chocolate chips
2 pints premium vanilla ice cream

Directions
In a large mixing bowl, stir the first six ingredients together until lumps disappear.
Cook waffles in a waffle maker or waffle grill pan according to waffle makers instructions.
Cool waffles, place two scoops of ice cream between two waffles and sprinkle open sides with the mini chocolate chips.
Place in freezer until you serve.
Serves 2

Stuffed Ciabatta Margherita With Garlic Aioli

Stuffed Ciabatta Margherita With Garlic Aioli
Difficulty: Easy

Ingredients
I large Ciabatta loaf
1 large Beefsteak tomato, sliced
2 cups baby arugula, cleaned and dried
12 fresh basil leaves, cleaned and dried
2 Fresh mozzarella, sliced
1 1/2 cups jarred roasted red peppers
Garlic Aioli:
3 cloves garlic, pressed
1 tsp chopped fresh oregano
3 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
salt
pepper

Directions
Preheat oven to 350 Degrees F.  In a small bowl, mix the ingredients for the Garlic Aioli, set aside.
Slice Ciabatta in half length wise.  Hollow out some of the bread on both halves to make room for the filling.  Brush half of the garlic aioli on inside bottom half of the loaf, use the other half of the aioli for the inside top half.  line the bottom with arugula first, then add tomato second, add the sliced mozzarella, roasted red pepper, the last layer of basil leaves.  Place the top half of loaf.  Wrap with tin foil and place in oven for 15 minutes, until warm through.  Slice and serve
Serves 4

Vietnamese Summer Rolls

Vietnamese Summer Rolls
Difficulty: Easy

Serve With A Sweet Chili Sauce!

Ingredients
4 ounces bean thread noodles (cellophane or vermicelli noodles) cooked
12  8'-9' rice paper rounds 
24  cooked small shrimp (about 10 ounces), peeled, deveined, halved lengthwise  
1 cup fresh basil leaves
1 cup bean sprouts, (optional )   
1 cup carrot, cut into matchstick-size pieces  
1 cup small greens or baby spinach
 

Directions
Cook noodles according to directions on label.
Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 4 shrimp halves across center of round. Top with some noodles, then bean sprouts (if using)and carrots. Arrange the greens over folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls.  Cut on a diagonal and serve immediately.  Serve with sweet chili sauce.
Serves 4



Black Bean Fudge Brownies

Black Bean Fudge Brownies
Difficulty: Easy

The Best Brownies I Ever Made!

Ingredients
1 box fudge brownie mix (Dancing Deer Baking Co.)
1 1/2 sticks butter, melted
3 eggs
1 cup canned black beans drained and mashed
2 heaping tbsp sour cream
1/2 tsp cinnamon
Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, place brownie mix and melted butter and mix for 30 seconds, add the rest of the ingredients and mix until well incorporated.  Grease a 8x8 non stick pan, place mix into the pan and bake for 40 minutes.  Cool completely before cutting, will yield 9 brownies.
Serves 9

Grilled Ranch Chicken With Bamboo Rice

Grilled Ranch Chicken With Bamboo Rice
Difficulty: Easy

Ingredients
4 boneless, skinless chicken breasts
1 cup bamboo rice (Found at Whole Foods)
2 cups chicken broth
Marinade For Chicken
Ingredients
1/2 cup ranch dressing
juice of 1 lemon
3 tbsp olive oil
1 tbsp garlic minced
salt
pepper
Garlic Parsley Oil
Ingredients
1 tbsp garlic minced
1/4 cup olive
1 tbsp clarified butter (Ghee)
1 tbsp parsley minced
1 tbsp lemon juice
salt
pepper

Directions
In a bowl, mix all the ingredients for the marinade.  Place chicken in a plastic freezer bag with the marinade and put in the refrigerator for at least 3 hours.
Grill chicken until done.  For the bamboo rice, place 1 cup of rice in a pot and 2 cups of chicken broth.  On medium heat let it come up to a boil, reduce heat to low and put the lid on, and cook until all water is absorbed, approx., 20- 25 minutes.  Turn of heat and keep lid on and let it steam for another 15 minutes.  To make the oil drizzle, in a small pot add all the ingredients on low simmer and cook for 10 minutes until garlic becomes tender, be careful not to let it brown.  In a serving dish add some bamboo rice, sliced grilled chicken breast and drizzle with the garlic parsley oil.
Serves 4

 

Open Face Steak Sandwich Caponata

Open Face Steak Sandwich Caponata
Difficulty: Easy

Ingredients
2 Ribeye Steaks
French or Italian loaf, cut 1 inch thick
salt
pepper
Caponata
Ingredients
1 eggplant cut into 1 inch cubes
1 onion chopped
2 cups cherry tomato
1 yellow pepper chopped
1 red pepper chopped
1/4 cup capers minced
1/4 cup golden raisins minced
3 tbsp olive oil
1 tbsp red wine vinegar
2 garlic cloves pressed
salt
pepper

Directions
Salt and pepper steaks and grill to your liking.  Cut bread length wise, one inch thick, grill along with the steaks until nice and toasted.
In a large frying pan on medium heat add oil then eggplant.  The eggplant will absorb the oil quickly like a sponge, but will release the oil as it starts to cook.
Cook for 3 to 4 minutes, then add yellow and red pepper and cook for additional few minutes.  Add the rest of the ingredients and cook until nice and tender, salt and pepper to taste.  Slice the steaks and place on the toasted bread, add the Caponata on top.
Serves 4

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes
Difficulty: Easy

Ingredients
1 cup buttermilk pancake mix (Organic Arrowhead Mills)
1 cup whole milk
1/2 cup ricotta cheese
1/2 tsp pure vanilla extract
2 tbsp melted butter
1 cup fresh blueberries, rinsed and dried
butter or vegetable oil for frying
maple syrup
powdered sugar (optional for dusting)
Directions
In a mixing bowl, whisk together pancake mix, whole milk, ricotta cheese, vanilla, and the melted butter.  The batter will not be perfectly smooth because of the ricotta cheese.  In a non stick frying pan, add a pat of butter or 2 tbsp of oil, with a 1/3 cup ladle, pour batter in small batches.  Place some blueberries on top of each pancake, and cook for about 2 minutes on medium low heat.  Flip pancakes and cook additional 2 minutes, serve with maple syrup and some fresh blueberries. Will yield 6 pancakes
Serves 2
Cook's Note:  Double the ingredients for additional pancakes.

Roast Turkey Breast With Creamy Polenta

Roast Turkey Breast With Creamy Polenta
Difficulty: Easy

Serve With Your Favorite Vegetable.

Ingredients
1 3 to 4 lb.  whole turkey breast
3 cups chicken broth
1 tbsp. Herb de Provence
1 box quick cook polenta
1 tsp garlic powder
2 tbsp butter softened
1 tsp salt
1 tsp pepper

Directions
Preheat oven to 350 degree F,  In a large baking pan with a rack to keep breast upright, place turkey breast.  Rub turkey breast with softened butter and apply all the seasonings evenly over the turkey.  Add the chicken broth to the bottom of the pan.  Cook according to the directions by weight of the turkey, approx. 2 to 2 1/2 hours or until turkey breast is done!  In a seperate pot, cook polenta according to the directions when the turkey is done.  Use the pan dripping at the bottom of the pan for the sauce for the top of turkey breast and polenta.
Serves 4

Sticky Toffee Pudding

Sticky Toffee Pudding
Difficulty: Easy

Ingredients

3/4 cup pitted, chopped dates

1 tsp baking soda

3/4 cup boiling water

1/3 cup butter

3/4 cup white sugar

2 eggs, beaten

1 1/8 cups self-rising flour

3/4 cup packed brown sugar

1/3 cup butter

2/3 cup heavy cream

1 teaspoon vanilla extract

 

Directions
Preheat oven to 350 degrees F. Grease an 8-inch square baking dish or muffin pan
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and heavy cream. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

 Serves 6

Caribbean Crabcakes With Pigeon Pea Rice

Caribbean Crabcakes With Pigeon Pea Rice
Difficulty: Easy

Ingredients
3/4 lb. Lump Crab meat
1 cup panko bread crumbs
1/2 cup green peppers diced small
1/4 cup roasted red pepper diced small
1/2 cup red onion diced small
3/4 cup mayonnaise
1 egg, beaten
2 green onions, minced
hot sauce, to taste
1 tbsp fresh lemon juice
1/2 tsp curry powder
salt
pepper
oil for frying
For Mango Salsa:
1 mango, peeled, pitted and diced
1 red onion, diced 
3 tablespoons chopped fresh cilantro
1 lime, juiced
Minced jalapeno, (optional)
  

Directions
Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions,  red onions, green peppers, lemon juice, curry and hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes or 8 medium size cakes. Refrigerate for 30 minutes.
Meanwhile, in a small bowl combine the diced mango, onion, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.

Pigeon Peas With Rice
Ingredients
1/4 cup butter
2 ounces sliced bacon, diced
1 large red onion, diced
1/2 cup green onions chopped
1 large tomato, diced
1/2 (6 ounce) can tomato paste
1 tablespoon ketchup
salt
pepper
1 (15 ounce) can pigeon peas, drained
1 2/3 cups chicken stock
1 1/2 cups uncooked long-grain white rice
1 sprig fresh thyme, chopped
Directions
Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion, and cook until tender. Mix in tomato, tomato paste, green onion and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
Stir pigeon peas, stock, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.
Serves 4

Cherries Jubilee

Cherries Jubilee
Difficulty: Easy

Ingredients
1 pint vanilla ice cream
1 lb. fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/2 cup black cherry jam
1/3 cup Cassis (optional)
whip cream
Directions
Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top and add the cherry jam, stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
To flambé the Cassis: If cooking over a gas flame, pull the pan off the heat and add the Cassis.  Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops, top with whip cream. Serve immediately.
Serves 4

Country Wino Chicken

Country Wino Chicken
Difficulty: Easy

Ingredients
4 to 5 lb. chicken whole
2 cups baby red potatoes whole
2 cups turnips chunks
2 cups carrots chunks
2 cups onions chunks
2 cups celery chunks
4 cups chicken stock
2 cups premium white wine
1 bouquet garni
2 tbsp fresh tarragon chopped
5 cloves garlic whole
salt
pepper

Serve Over Cooked Rice!

Directions
Place whole chicken in a large stock pot or Dutch oven.  Place all the vegetables surrounding the sides of the chicken.  Add the  bouquet garni, tarragon, garlic, chicken stock and wine.  Place the lid on the pot and cook on medium heat for 2 to 2 1/2 hours, until chicken is fully cooked.  Season to taste.  Remove chicken to a cutting board to cut servings.  Serve by pouring vegetable and juices over chicken, you may serve it over cooked rice.
Serves 4