Ricotta Toast With Fresh Berries & Honey

Ricotta Toast With Fresh Berries & Honey
Kick Start Breakfast With This Little Gem!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 5 minutes

 

Ingredients
4 slices of Tuscan or Ciabatta bread
3/4 cup ricotta cheese
1/4 cup mascarpone cheese
1/4 cup cottage cheese
1 1/2 cups fresh assorted berries
pinch of nutmeg
butter
honey

Cooking Tools
Grill pan

Directions
Butter and grill toast on both sides.  In a small mixing bowl;  mix ricotta, mascarpone, cottage cheese and nutmeg.  Spread ricotta mixture on the grilled toast, top with fresh berries on each toast and drizzle with honey.

Serves 2

Roast Turkey Stack With Savory Stuffing Waffle

Roast Turkey Stack With Savory Stuffing Waffle
Or Maybe It's Just Thanksgiving In February!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 2 hours

 

Roast Turkey
Ingredients
5-6 lb. Turkey Breast, bone-in
1 tsp dried thyme
1 tsp crushed rosemary
1 tsp salt
1 tsp pepper
2 tbsp olive oil or melted butter

Cooking Tools
Deep roaster with rack


Directions
Preheat oven to 350 degrees F.  Rub turkey breast with olive oil or melted butter.  sprinkle seasoning evenly over turkey breast and place on a roasting rack.  Bake turkey for about 2 hours or until when the juices run clear.  Let stand for 15 minutes before slicing.

 

Savory Stuffing Waffle
Ingredients
4 cups rustic bread, cubed
1 cup onion, diced
1 cup celery, sliced
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
1/4 cup fresh parsley, chopped
2 tbsp butter
2 cups turkey broth
1 egg
salt
pepper
cooking spray


Cooking Tools
Electric Waffle Press
Cooling rack
Large mixing bowl
Frying pan

Directions
In a skillet add; butter and melt over medium heat.  Add onions, celery, thyme, rosemary and cook until tender.  Add turkey broth to the skillet until heated.  In a large mixing bowl add; cubed bread, and parsley.  Pour the turkey broth with the onions and celery over the cubed bread and allow to soak through.  Mix the bread until it start to falls apart and well blended, as the stuffing cools down, add 1 egg and mix well.  Using an electric waffle press ( follow manufactures direction) spray waffle grill with cooking spray, fill compartments with stuffing mixture and lower lid and cook until nice and golden, with crispy edges.  Remove each waffle and place on cooling rack; repeat. Will yield about 8 waffles.  To assemble this dish, place 1 waffle on serving dish, add slices of roasted turkey breast, then 1 scoop of our Smashed Potato ( recipe in our December post) or mashed potatoes, ladle of our Creamy Turkey Gravy (recipe below), then top with another Savory Stuffing Waffle.
Servings 4

 

Creamy Turkey Gravy
Ingredients
1 1/2 cups turkey broth
1 tbsp butter
2 tbsp flour
1 cup half & half
pinch of salt

Directions
In a small pot on medium heat melt butter and whisk in flour and cook for about a minute or two.  Whisk in turkey broth and half & half and continue to whisk until the gravy thickens.  If it gets too thick, add more turkey broth until desired consistency.

Wonton Soup

Wonton Soup
With A Little Effort, Brings So Much Pleasure!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 15-20 minutes

Wonton Soup
Ingredients
1 package Wonton wrappers, thawed
2 cups Napa cabbage, chopped
6-8 cups chicken stock
1/2 lb. ground pork
1/4 cup Shitake mushroom, small dice
1/4 cup water chestnuts, small dice
1/4 cup bamboo shoots, small dice
1/4 cup green onion, minced
1 tbsp fresh parsley, minced
1 tsp sweet miso
1 tbsp Mirin
2 tbsp sake
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp ginger, grated + 2 slices
1/2 tsp garlic, pressed + 2 garlic cloves
1 egg white- for seal

Cooking Tools
Parchment lined sheet tray
(2) Stock pots
Mixing bowl
Skimmer

Wonton Soup
Directions
In a large stock pot; add chicken broth, 2 garlic cloves and the 2 slices of ginger.  Bring to a boil then reduce to a simmer. Add Napa cabbage.

Wontons
Directions
In a mixing bowl; add ground pork, shitake mushrooms, water chestnuts, bamboo shoots, green onions, parsley, sweet miso, Mirin, sake, soy sauce, sesame oil, sugar, grated ginger and the pressed garlic.  Knead the mixture very well with your hands for at least 5 minutes.  Place egg white in a separate bowl (this is you adhesive for your wontons)
1. Place 1 heaping tsp. of pork mixture in the center of wonton.
2. Using your finger, dip into egg white and wet all the edges of the wontons.
3. Fold over one half to the other, creating a triangle.  Press down edges to seal.
4. Bring the bottom sides of the triangle together and seal with egg white.
5. Fold the tip to one side and seal with egg white.
6. Repeat, will yield approx. 20 Wontons.
Place on parchment lines sheet and place in refrigerator for about 30 minutes.  In a separate stock pot, fill with water and bring to a boil, the reduce to a simmer. Add wontons to the simmering water and cook for at least 10 minutes.  Using a skimmer, transfer wontons to the simmering soup and cook for additional 5 minutes.  Place Wonton soup in a serving bowl.
Serves 4

Cook's Note: By cooking wontons separately in simmering water, allows the flour that coats the wontons to come off during the cooking process.  This prevents your soup from becoming cloudy.

 

 

Cronuts

Cronuts
How Simple Is This Recipe!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: Approx. 15-20 minutes

 

Ingredients
1 box frozen puff pastry, thawed
flour for dusting
oil for frying
2 cups powdered sugar
several tbsp of milk or water

 Cooking Tools
Parchment lined sheet pan
Cooling rack
Round cookie or doughnut cutter
Rolling pin
Deep frying pan

Directions
Thaw puff pastry in refrigerator. Flour the surface that you will roll out your dough.  Unwrap both sheets of puff pastry dough and place one directly on top of the other. Using a rolling pin, roll to stretch out dough a few inches larger than the original size. Using the seams on the dough as reference, fold 1/3 of dough into the center, then the other 1/3 over back over the first fold.  Roll out the dough again until the dough is stretched out in all directions. If the dough starts to stick, just dust with a little flour. Using the doughnut cutter, cut out Cronuts and place on parchment paper. Place oil in deep frying pan, just enough for a few inches so its enough oil for the Cronuts to swim around. Heat oil to medium-high, place a few Cronuts at a time, not to overcrowd. Cook for a minute or two on each side until golden brown and it puffs up. Remove Cronuts to a sheet lined cooling rack, repeat with the rest of the Cronuts. As the Cronuts are cooling, In a mixing bowl; add powdered sugar and milk or water and whisk until smooth.  Dip warm Cronuts into the glaze and place back on cooling rack to let the glaze drip off.  Serve warm or at room temperature.
Cook's Note:  When you place dough into the heated oil, the dough will sink to the bottom as it starts to bubble and puff, then it will rise to the surface, turn once it starts to get golden brown.
Yields 8-10

Blackstrap Baked Beans

Blackstrap Baked Beans
The Dark Molasses Brings A Rich Flavor!
Difficulty: Easy
Prep Time: 14 hours
Cooking Time: 8 hours

Serve With Some Southern Fried Chicken & Slaw

 

Ingredients
1 bag of Great Northern Beans or Navy beans
3/4 cup Blackstrap Molasses- unsulfered
3/4 cup brown sugar
1/2 cup maple syrup
1 tbsp dried mustard
3 bay leaves
1/2 tsp ground cloves
1/2 tsp pepper
1 tsp salt
8 oz salt pork, scored
1/2 onion, peeled
1  28 oz. can tomato sauce
1  15 oz. can chopped tomatoes
3 cups water

 Cooking Tools
Cast iron dutch oven with lid or
Terra cotta bean pot with lid

Directions
Soak beans overnight in water; drain.  Preheat oven to 320 Degrees F.  In a mixing bowl, whisk together Blackstrap molasses, brown sugar, maple syrup, dried mustard, ground cloves, pepper, salt, tomato sauce, chopped tomatoes and water.  Place onion (left intact) to the bottom of pot, add salt pork  and bay leaves next to the onion.  Add drained beans beans and then pour in the mixture on top of beans, make sure beans are completely covered with mixture; add water as needed.  Place lid on pot and place in oven for 8 hours.  Check beans every 2 hours to make sure there is enough liquid over beans, add water as needed.  For the last hour, take off lid to evaporate liquid. Remove salt pork when beans are done.
Serves 6

Place Cooked Beans In Individual Serving Bowls!

Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs
"Caviar Of The South"
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes for boiling eggs

 

Ingredients
6 eggs, hard boiled
1 cup sharp shredded cheddar cheese, minced
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup jarred minced pimento, drained
pinch of cayenne pepper
pinch of garlic powder
pinch of onion powder
salt
pepper
green onion, slice thin for garnish

Cooking Tools
Hand mixer (optional)
Plastic wrap

Directions
Once the eggs are cooked, cooled and peeled, cut into halves and remove the yolks and place in a mixing bowl.  Take a fork and break up the yolks to a fine grain consistency.  Add the rest of the ingredients, except the green onions which will be used as a garnish. Blend well with a wooden spoon or you can use a hand mixer. Spoon mixture into the wells of the hard boiled egg halves and garnish each egg with sliced green onions. Place eggs covered loosely with plastic wrap and place in refrigerator to chill before serving
Cook's Note:  If the mixture is thick during the mixing process; add a tbsp or two of water to thin out mixture.
Yields 1 dozen

Mongolian Pork

Mongolian Pork
Fast and Flavorful!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

 

Ingredients
Hot cooked rice for 4
1 lb. pork tenderloin, sliced thin
1 onion, sliced thick
1 tbsp vegetable oil
1 tsp sesame oil
2 cloves garlic, pressed
1 tsp fresh ginger, grated
1/2 cup Mirin
3 tbsp soy sauce
1/2 tbsp Hoisin sauce
1 tbsp sugar
pepper
2 tsp cornstarch + 1/4 cup cold water (optional)


Cooking Tool
Wok

Directions
On high heat, add vegetable oil, garlic and ginger, toss very quickly  for 30 seconds to prevent burning the garlic and ginger.  Add pork tenderloin slices and toss until cooked: will cook fairly quickly, about 5-7 minutes.  Remove to a plate, then add onions to the wok with 1 tsp sesame oil and toss quickly on medium high heat, until onions are slightly tender and golden. Put back in the wok the cooked pork tenderloin, Mirin, soy sauce, Hoisin sauce, sugar and pepper.  Toss until well coated and the liquid reduces slightly.  If you like a thicker sauce, add cornstarch to water to create a slurry and add to pork mixture and toss until it thickens.  serve over hot rice.
Serves 4

Ribollita

Ribollita
A Rustic Tuscan Bean Stew!
Difficulty: Easy
Prep Time: 25-30 minutes
Cooking Time: 1 hour 15 minutes

This Recipe Reminds Me Of The Ribollita I Had At Delfina's In San Francisco!

 

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
2 carrots, chopped
1 1/2 cups celery, chopped
1 cup pork belly or pancetta, chopped
2 cloves garlic, sliced thin + 1 clove, halved
1 tsp salt
1 tsp pepper
1 tsp tomato paste
1 (15-ounce) can diced tomatoes
1 lb. fresh kale, rough chopped
1 (15-ounce) can cannellini beans, drained
1 tbsp Herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
1/2 cup half and half
2 cups Tuscan bread, cubed, (the rest of loaf, sliced)

Browning The Pork Belly First, Renders Down The Fat.

Directions

Heat heavy large pot over medium heat, cook and brown pork belly/ pancetta; Add olive oil, onions, carrots, celery, garlic slices, salt, and pepper. Cook until the onion is golden brown and the pork belly is cooked, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the kale, beans, herbs, stock, bay leaf, half and half and Parmesan rind. Bring to a boil, reduce heat and simmer for 30 minutes.  add the 2 cups of Tuscan bread and toss and allow to absorb all the liquid, cook for another 30 minutes on simmer. All liquid should be absorbed.
Meanwhile, preheat the oven to 350 degrees F. Drizzle the Tuscan bread slices with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the halved garlic clove.  Serve Ribollita with the Tuscan sliced bread.
Serves 4

Pots de Creme

Pots de Creme
For The Chocolate Lovers!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 1 hour

 

Ingredients
1 tbsp instant coffee
2 cups milk
1/3 cup sugar
1 1/4 cup semi-sweet chocolate chips
2 tsp vanilla extract
7 egg yolks
whipped cream for garnish

Cooking Tools
Large roasting pan
8 ramekins

Directions
Preheat oven to 325 Degrees F.  In a sauce pan and medium heat; add milk, sugar and instant coffee, bring to a slight boil and stirring constantly.  Once the sugar  and coffee have dissolved, take off heat.  Stir in chocolate chips until melted, add vanilla extract.  In a separate bowl, whisk egg yolks, slowly whisk in chocolate mixture to the whisked eggs a little at a time until the eggs are brought up to temperature, add the rest of the chocolate mixture.  Place chocolate mixture into a small pitcher and pour equally among the ramekins.  Place ramekins in the roasting pan and pour enough boiling water to come halfway up the sides of the ramekins.  Bake for 40-45 minutes or until the custard is just set and a knife inserted into custard comes out clean.  Remove the ramekins from roasting pan, place on a cooling rack, then chill in refrigerator.  garnish with whipped cream.
Serves 8

Shrimp Diablo

Shrimp Diablo
Love The Heat From This Pasta Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 35-40 minutes

   Ingredients
1 box Spaghetti ( Cook according to directions)
1 1/2 lbs. large (16-20 count) raw shrimp, tail on (shelled and deveined)
1 green pepper, sliced thin
1 red onion, sliced thin
1 tsp garlic, minced
1 tbsp butter
2 tbsp olive oil
2 cups fresh marinara sauce
3/4 cup white wine ( Pinot Grigio)
1/2 tsp red pepper flakes
salt
pepper

Directions
Cook pasta in salted pot of boiling water; drain.  In a large skillet on medium heat; add butter and olive oil and saute garlic for a minute.  Add green pepper and onions, cook until slightly tender.  Place marinara sauce, wine, pepper flakes.  Season with salt and pepper to taste. Nestle shrimp in the tomato sauce and cook on a simmer until shrimp is pink and cooked through.  Add cooked pasta to the sauce and toss until well coated and the sauce is absorbed by the pasta.
Cook's note: Adjust the red pepper according to your heat level.

Forbidden Rice Pudding

Forbidden Rice Pudding
Exotic Flavors Adds A New Spin To This Recipe!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 50 minutes

 

Rice
Ingredients
1 cup Forbidden Rice
2 cups coconut water (not milk)
1/2 cup water
1/2 cup dried goldenberries (gooseberries)
1/2 cup dried golden raisins
2-3 slices dried Galanga ( Thai ginger)
2-3 Kaffir lime leaves
2 star anise
1 cinnamon stick

Directions
In a medium stock pan; add forbidden rice, coconut water, water, golden berries, raisins and stir.  Lay the Galanga, star anise, Kaffir lime leaves and cinnamon stick on top.  set aside and let the rice to absorb some of the water for 30 minutes.  On high heat, heat the rice to a rolling boil, reduce heat to low, place lid on top and cook for 30-35 minutes then take off heat and let steam with lid on for additional 25 minutes.  Once the rice is fully cooked and steamed, remove and discard Galanga, Kaffir lime leaves, star anise and cinnamon stick.  Add the cooked rice to the prepared pudding (recipe below).

Pudding
Ingredients
6 egg yolks
1 cup coconut milk
1 cup whole milk
3/4 cup sugar
1/8 tsp vanilla bean pulp

Cooking Tools
Bain Marie or double broiler

Directions
While the rice is cooking, Whisk all ingredients in the top half of the Bain Marie, Place  on top of heated boiling water.  Whisk egg mixture continuously until the mixture thickens into a pudding. (approx. 20 minutes)  Set aside until slightly cool, then fold in the forbidden rice.  Can be served hot or cool to room temperature and place in refrigerator for a few hours for a cold pudding.  Garnish with toasted coconut flakes and candied ginger slices.

Garnish
1/4 cup toasted coconut flake
1 tbsp candied ginger slices

Serves 6

Grilled Salmon With Curry Garbanzo & Okra

Grilled Salmon With Curry Garbanzo & Okra
The Bold Flavors Of Curry!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45 minutes

 

Grilled Salmon
Ingredients
2 Salmon filet, boneless and skinless
1/4 tsp curry Marsala powder, divided
1/4 tsp paprika, divided
salt
pepper
2 tsp canola oil
1 tbsp Agave syrup

Cooking Tools
Grill pan
medium skillet with lid

Directions
On high temperature, heat the grill pan.  Coat the salmon filet with the canola oil, Agave syrup and sprinkle on the Marsala powder, paprika, salt and pepper equally.  Place salmon on the heated grill pan.  Sear salmon for a minute and the reduce heat to medium.  cook salmon 5 minutes on each side, depending on the thickness of your fish.  I like my salmon on the medium side, but grill to your preferred doneness.  Place grilled salmon on a plated Curry Garbanzo & Okra.

 Curry Garbanzo & Okra
Ingredients
2 cups fresh okra, sliced
2 cups fresh tomatoes (Campari) halved
4 cup fresh baby spinach, cleaned and dried
3 cloves garlic, sliced thin
1 (15)0z. can garbanzo beans, drained
2 tbsp olive oil
2 tbsp ghee (clarified butter)
1 tsp curry Marsala powder
1/4 tsp paprika
1 tbsp Agave syrup
salt
pepper

Directions
In a medium skillet, on medium heat; add olive oil and ghee.  Add garlic slice and saute for a minute; then add okra and saute for additional few minutes. Place tomatoes in the skillet and stew down the tomatoes for about 10 minutes.  Add the rest of the ingredients and toss until well coated, place lid on skillet and reduce heat and cook for an additional 15-20 minutes.  As the tomatoes breakdown, it will create the juice for the rest of the ingredients to stew in.
Serves 2

Hamachi Sashimi With Yuzu Sauce

Hamachi Sashimi With Yuzu Sauce
Refreshing, Bright and Crisp!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking

  Ingredients
1/4 lb. Hamachi filet, raw (Yellowtail) sushi grade
1 tbsp fried onions (I use Lars brand)
1 tbsp green onions, sliced thin
1 tbsp red onion, minced
2 tbsp Yuzu juice (bottled)
2 tbsp sake
1 tbsp sweet rice wine
1 tbsp agave syrup

Directions
In a small bowl, whisk Yuzu juice, sake, sweet rice wine and agave syrup; set aside.  slice Hamachi on an angle and place on serving dish; add sliced green onions, minced red onions and top with crispy fried onions on each Hamachi slice.  Spoon Yuzu sauce on top of each Hamachi sashimi.
Serve 2

Clementine Cake

Clementine Cake
This Is A Great Gluten Free Recipe!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 2 hours 50 minutes

 

Ingredients
4 to 5 seedless clementines or Halo's (about 1 pound total weight)
6 eggs
1 1/4 cups sugar
1 tsp vanilla extract
2 1/3 cups almond meal
1 heaping tsp baking powder (Clabber Girl Baking Powder)

Cooking Tools
8 inch spring-form pan
Food processor
Parchment paper

Directions
Preheat the oven to 375 degrees F.  Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and when cooled, cut each clementine and place in the food processor. Pulse until pureed, having small bits is perfectly fine. Butter and line bottom of an 8-inch spring-form pan with parchment paper. In a medium size mixing bowl, whisk the eggs. Add the sugar, almond meal, vanilla and baking powder. Mix well, adding the pureed clementines. Pour the cake mixture into the prepared pan and bake for 50 minutes, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cooled, you can take it out of the pan.
Yields 1 (8) inch cake

Smothered Pork Chops

Smothered Pork Chops
The Vidalia Onions Creates An Aromatic Sauce!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes

 Ingredients
4 Thick cut bone-in pork chops
2 Vidalia or sweet onions, sliced thin
2 tbsp olive oil
1 tbsp butter
1 tsp dried thyme
1 tsp garlic, finely minced
1 1/2 cups beef stock
salt
pepper

Cooking Tools
Large oven proof skillet with lid

Directions
Preheat oven 375 Degrees F.  Salt and pepper pork chops, on medium heat; add olive oil, butter and sear pork chops on each side until golden brown.  Add garlic, onions, thyme and beef stock.  Place lid on top and bake in oven for 1 hour.  Serve Pork chop with mashed potatoes and ladle the juices created by the onions and beef stock over the the pork chops and potatoes.
Serves 4

Baked Potato Bundles

Baked Potato Bundles
Just Another Way To Serve The Perfect Potato!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes

 

Ingredients
4 Idaho baking potatoes, peeled
4 tsp olive oil, divided
1 tsp dried thyme, divided
1 tsp dried oregano, divided
1 tsp dried parsley, divided
1 tsp garlic powder, divided
4 tsp butter, divided
salt
pepper

Directions
Preheat oven to 425 Degrees F. Place peeled potatoes on cutting board; slice across potatoes every 1/4 inch, three quarters of the the way down the potato, be careful not to cut all the way through. Place potatoes on a individual sheet of foil.  Drizzle each potato with olive oil and divide each seasoning equally and place on top of each potato including salt and pepper to taste.  Place a tsp of butter on top of each potato and wrap each potato with foil, keeping the seam sides up so you don't have any leaks.  Place foil wrapped potatoes directly on the oven grate and bake for 1 hour and 15 minutes.  Unwrap and serve with a main dish.  The potatoes can be served with a dollop of sour cream.
Serves 4

Warm White Chocolate Creme Over Fresh Frozen Berries

Warm White Chocolate Creme Over Fresh Frozen Berries
You'll Love The Contrast Between The Warm And Cold, Sweet And Tart!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 20-25 minutes

 

Ingredients
1/2 cup heavy cream
1/2 cup half & half
1/4 cup white sugar
1 tbsp Cointreau (orange liqueur)
1 tsp vanilla extract
2 egg yolks
1 1/2 cups white chocolate chips

Cooking Tools
Bain Marie- A large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm.

Directions
In a Bain Marie, the bottom portion of the pan add water and bring to a gentle boil.  The top portion of the Bain Marie; add heavy cream, half & half, sugar, egg yolks, vanilla extract and cointreau.  Whisk ingredients in pan over the boiling water continuously until the creme is slightly thicken (coats the back of a spoon) will take about 20 minutes.  Add the white chocolate chip, whisk until completely melted and blended well.  Turn off heat and let sit for a few minutes.  Ladle Warm White Chocolate Creme over the Fresh Frozen berries.  As the Creme makes contact with the frozen berries, the sauce will thicken!

Fresh Frozen Berries
Prep time: 3-4 hours
Ingredients
1 cup fresh blueberries, frozen
1 cup fresh blackberries, frozen
1 cup fresh raspberries, frozen
1 cup fresh strawberries, quartered, frozen

Cooking Tools
Parchment lines sheet pan
Plastic wrap

Directions
Clean and completely dry fresh fruit.  Do not use bagged frozen berries!  Place assorted berries on parchment lined sheet pan, not touching each other.  cover with plastic wrap and place in freezer for a few hours before serving.  Divide the berries into serving dishes and ladle the Warm White Chocolate Creme on top.
Serves 4

Tomato & Smoked Mozzarella Flatbread

Tomato & Smoked Mozzarella Flatbread
Product Testing:
Flatout Flatbread Artisan Thin Pizza Crust
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 minutes

Ingredients
1 package, Flatout Flatbread, Artisan Thin Pizza Crust
2 cups, assorted cherry and grape tomatoes, halved
1 cup smoked mozzarella slices
1 tbsp olive oil
pinch of salt
pinch of dried oregano
pinch of dried sweet basil

Cooking Tools
Parchment lined sheet pan
Medium mixing bowl

Directions
Preheat Oven to 375 Degrees F. In a medium mixing bowl, place tomatoes, olive oil, salt, oregano, basil and toss.  Unwrap 1 pizza crust and place on parchment lined sheet pan and bake for 2 minutes and remove from oven. Place tomatoes and juices, mozzarella cheese on the pizza crust and place back in the oven for additional 4 minutes. Remove from oven and serve immediately.

yields 1 pizza

Product Review:
I love making homemade flatbread and pizza dough, but I don't always have the extra time to make it from scratch. Finding the Flatouts at my local grocery store, I wanted to try them out, especially for those days when dinner needs to be on the table fast and when my husband wants a snack for watching football!  I found the product actually tasty! A Light and crispy crust held up to the ingredients.  Easy to bake and quick to make a meal.  There is 6 thin pizza crust to a package, so there is plenty to make assorted pizzas. I highly recommend this product for taste and convenience, at least try it out and make your own judgements.

Pasta Carbonara

Pasta Carbonara
This Recipe Is Quick, Easy And Elegant!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

 

Ingredients
Fresh or dried spaghetti (4 servings)
7 strips of bacon cut into lardons
1 tsp garlic, minced
3/4 cup half & half
2 eggs/ 1 egg yolk, beaten
fresh grated nutmeg (pinch)
salt
pepper
Parmesan cheese for garnish

Directions
In a large stock pot of boiling water, cook pasta according to package directions.  In a large skillet on medium heat, saute and brown the bacon lardons until brown and slightly crispy.  Remove excess bacon fat from skillet.  Add half & half to the skillet with bacon and reduce heat to a simmer; add garlic and nutmeg.  Once the pasta is cooked, drain and toss into the skillet with bacon and half & half. Coat pasta well, then add the beaten eggs and toss the pasta quickly until eggs are absorbed into the liquid, the heat of the pasta will cook the eggs, salt and pepper to taste.  place in serving bowls and garnish with Parmesan cheese.

Serves 4

Bourbon Beer Braised Short Ribs

Bourbon Beer Braised Short Ribs
The Bourbon Beer Creates A Flavorful Sauce!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8 1/2 hours

Serve With Hot Rice Or Mashed Potatoes!

Ingredients
8 short ribs, (boneless, bone-in is fine)
4 large carrots, peeled, 2 inch angle cuts
5 celery, peeled, 2 inch angle cuts
2 medium onions, quartered
1 tbsp garlic, minced
2 Bourbon Stout Beer (bottles)
1 cup beef stock
1/4 tsp cracked pepper
1 tbsp sugar
1/4 tsp dried thyme
salt

 Cooking Tools
Large, deep, oven proof frying pan with lid

Directions
Preheat oven to 325 degrees F.  On the stove top, on high temperature, heat frying until screaming hot.  Sear and brown the short ribs on all sides, especially the fat side.
Place the rest of the ingredients on top of the short ribs (except salt), salt to taste at the end of cooking time. Place lid on pan and braise in the preheated oven for 7 hours. Remove from oven, skim off excess fat and place back in oven with the lid off for an additional hour. Serve over cooked rice or mashed potatoes.
Cook's note: For best results, no need to mix or stir the ingredients during the cooking process, not disrupting the braising allows for a constant temperature that creates a tender short rib.
Serves 4