Strawberry Whip Cookies

Strawberry Whip Cookies

Only 3 Ingredients To Make These Tasty Cookies!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 35-40 minutes

Ingredients

Duncan Hines Strawberry Supreme Cake Mix 

8 oz. tub Cool Whip, thawed if frozen

1 egg

Optional

Powdered sugar

Cooking Tools

Medium mixing bowl

Parchment lined sheet pan

Hand mixer 

Ice cream scoop

Directions

Preheat oven to 325 Degrees F. Mix the 3 ingredients in a mixing bowl and whip with a electric hand mixer.  using an ice cream scoop, place dollops on a parchment lined sheet pan ( if the batter sticks to the scoop, use Pam cooking spray).  Bake in the oven for 35-40 minutes. Cool completely before dusting cookies with powdered sugar.

Yields 12 cookies

Strawberry Fluff

Strawberry Fluff

No Cooking Required, Great For A Summer Party!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Chilling Time: 2+ hours

Ingredients

1 regular size tub, Cool Whip Topping

1 Jell-O  (3.4 oz) Strawberry packet

1 Jell-O  (3.4 oz) Cheesecake packet

1 1/2 cups canned crushed pineapple, drained

4 cups diced fresh strawberries + garnish

1 cup sweetened coconut flakes + garnish 

2 cups mini marshmallows + garnish 

Cooking Tools

Medium mixing bowl

Whisk

Mesh strainer

Directions

Place the first three ingredients in a mixing bowl and whip until the ingredients are well blended. Fold in the rest of the ingredients until well coated, and place in refrigerator for a few hours to chill. Place Fluff into serving dessert bowls and garnish with mini marshmallows, coconut flakes & fresh sliced strawberries.

Serves 6

Broccoli Cheddar Soup

Broccoli Cheddar Soup

A Hearty Bowl Of Soup On A Cold Day!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 30 minutes

Ingredients 

2 heads broccoli, florets

2  32 oz. carton  College Inn Chicken Broth

1/2 onion, diced

3 cloves garlic, minced

2 cups whole milk or half & half

1 cup shredded sharp cheddar cheese

1 cup white cheddar cheese

3 tbsp flour Arthur Mills flour

1 stick Kerrygold Butter

Minced parsley for garnish

salt

pepper

Serve Soup With A Crusty Baguette!

Cooking Tool

 Ninja Blender

All Clad 4 qt pot

Directions

In a stock pot on medium heat, add; chicken broth, onions, garlic & broccoli florets and cook until broccoli is tender.  Ladle cooked all liquid and ingredients into Ninja blender, Cook' Notes: Blend in batches, open the vent and make sure you have a napkin over the vent opening, just in case of hot liquid splashing.  Once all blended, pour back in pot on a simmer, then add milk, season to taste with salt and pepper. In a small pan, melt butter then whisk in flour to create a blond rue, cook for a minute or two. Add rue to the soup to thicken, cook on simmer until it starts to thicken the soup ( DO NOT BOIL) Remove from heat and add the cheese and whisk until incorporated. Garnish with minced parsley and shredded cheese.

Serves 4-6

Pomegranate Balsamic Chicken Wings

Pomegranate Balsamic Chicken Wings

Sweet & Sour With A Bit Of Crunch!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ingredients

Dozen cooked plain chicken wings; store bought

1/2 cup green pepper, diced

1/2 cup red /yellow pepper, diced

1/2 cup onions, diced

2 Tbsp Avocado oil

1/2 stick melted butter

1 Tbsp Alessi White Balsamic Reduction

1 cup  Mae Ploy Chili Sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 cup Pomegranate seeds 

salt to taste
pepper to taste

 

Cooking Tools

All Clad deep pan/wok 

Directions

On medium heat, add; Avocado oil until heated.  Add in Sweet chili sauce, diced onions & peppers and cook for 1 minute, stir to prevent burning.  season with the garlic & onion powder, then add the White Balsamic Reduction.  Salt & Pepper to taste, reduce glaze until slightly thickened and sticky. Pour in butter and mix before adding the cooked chicken wings. Toss the chicken wings in the sauce and add in the pomegranate seeds and cook for a additional few minutes until the glaze thickens and the chicken is evenly heated through.  Garnish with a few pomegranate seeds.

Serves 2

Southern Fried Chicken

Southern Fried Chicken

So Many Different Ways To Make Fried Chicken, This One Is Simple And Delicious!

Difficulty: Easy

Prep Time: 4+ hours 

Cooking Time: 1

Serve it Up With Your favorite Side-dishes!

Ingredients

1 whole fryer, cut up, skin on

4 cups buttermilk

1 tbsp. hot sauce

2 tsp salt + 2 tsp salt

1 tsp black pepper + 1 tsp black pepper

3 cups all-purpose flour

1 tsp onion powder + 1 tsp onion powder

1 tsp garlic powder + 1 tsp garlic powder

1 tsp paprika

2 quarts vegetable oil or peanut oil

Cooking Tools

Container with lid

Dutch Oven

Colander

cooling racks

Sheet tray

 

Directions

In a plastic container, add; buttermilk, hot sauce, 2 tsp salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika. Whisk ingredients and place chicken pieces into the buttermilk, fully coat, cover and refrigerate 4+ hours. Drain chicken from buttermilk in a colander. In a large mixing bowl, mix; flour, salt, black pepper, onion powder and garlic powder.  Coat each chicken piece in the flour mixture, coating evenly. set chicken on wire rack while the oil is heating to 350 Degrees F in a large deep frying pan. Add a few chicken pieces, do not over crowd!! Fry chicken in batches, 15-20 minutes or until cooked at 165 Degrees F. Keep in mind, darker meat needs more cooking time. Cook's Note: Wait a minute for the oil to heat back up between batches, before placing another batch of chicken in the fryer.  Remove chicken to a wire rack to drain off excess oil.

Yields 1 Fryer

Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

This Is A Crowd Pleaser, Make Extra!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30-40 minutes

Crispy Parmesan Potatoes

Ingredients

4 Russet Potatoes

Parmesan cheese

garlic powder

onion powder

olive oil

butter

salt

pepper

Cooking Tools

Sheet pan

Parchment paper 

Marble & Wood Board 

Directions

Cook's Notes: I did not put measurements down, use your discretion.

Preheat oven to 375 Degrees F. Line sheet pan with parchment paper.

Peel potatoes and cut length wise 1/4" to 3/8" thick. With a paring knife, score cross hatch pattern on one side of potatoes without cutting through the potatoes. Season potatoes with garlic powder, onion powder, salt & pepper on both sides. For each slice of potato, drizzle enough olive oil to cover the bottom of potato. sprinkle enough Parmesan that would cover the length and width of slices potato. Lay score side of potato down onto the olive oil and cheese, a top with a slice of butter. Do this separately with every slice of potato. Bake in oven for 30-40 minutes. Remove from oven and let cool just for a few minutes, then flip over each potato, serve warm as a side dish. Garnish with minced parsley (optional).

Prosciutto & Roasted Red Pepper Baguette

Prosciutto & Roasted Red Pepper Baguette

A Beautiful Crusty Bread, Salty Prosciutto & Just A Hint Of Sweetness From The Fig Jam!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Ingredients

1 Whole wheat Baguette

8 slices of Prosciutto

1 cup whole milk Ricotta cheese

1 jar fire roasted peppers, drained

1/2 cup fig jam

salt

pepper

Cooking Tools

Serving plate

Decorative tooth picks 

Directions

First drain roasted red pepper on paper towels to dry. Cut loaf elongated in half, spread ricotta cheese on bottom half, spread fig jam on top half.  Place roasted red peppers on top of cheese then lay Prosciutto on top of peppers, salt and pepper. Place the top half on top and slice on a angle and secure with tooth picks.

serves 2

 

Passion Fruit Parfait

Passion Fruit Parfait

So Breezy, So Easy, So Dreamy!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Ingredients

1 1/2 cups Greek plain yogurt

2 ripe passion fruit

3/4 cup Sola Granola, gluten free https://solasweet.com/product/granola/

Cooking Tools

2 small bowls/ dessert cups

Directions

Slice passion fruit and scoop up pulp. Layer your bowl with yogurt, passion fruit and granola.

Serves 2

Biscoff Pudding

Biscoff Pudding

So Few Ingredients Makes A Decadent Dessert!

This Is Our 800th Recipe!!!

Difficulty: Easy

Prep Time: 30 minutes

Cooking: Not required

Chilling: 4-5 hours

Ingredients

14 Biscoff cookies + garnish

1 (8 oz.) container whipped cream cheese

4 heaping tbsp Biscoff spread, divided https://www.lotusbiscoff.com/en-us

1/2 cup powdered sugar

2 cups whipped cream or cool whip + topping

1/2 stick butter, melted

1/2 tsp vanilla extract

Cooking Tools

Food processor

Hand mixer

Medium mixing bowl

 

Directions

In a food processor, add; Biscoff cookies and melted butter.  Pulse to make crumb topping, set aside. In a mixing bowl, add; whipped cream cheese, 2 heaping tbsp of Biscoff spread, 1/2 cup of powdered sugar, 2 cups of the whipped cream or cool whip and vanilla extract.  Use a hand mixer to incorporate until fully whipped. Layer Biscoff crumbs at the bottom of dessert serving bowl or cup, dollop with pudding until layers are formed. Place in refrigerator for several hours to chill. Right before serving, melt 2 tbsp of Biscoff in the microwave, slightly cool before drizzling over pudding then dollop with more whipped cream.

Serves 4 

Cherry Clafoutis

Cherry Clafoutis

A Simple And Classic French Dessert!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 35-45 minutes

Ingredients

3 cups fresh black or Bing cherries, pitted 

2 tbsp unsalted butter, softened

1 1/2 cups whole milk

1 cup sugar

3 tbsp kirsch

1 tbsp vanilla extract

4 eggs, 1 egg yolk

pinch of salt

1 1/2 cup flour 

Confectioners' sugar, for dusting

Cooking Tools

Blender

Baking dish 

Directions

Heat oven to 400 Degree F, grease a cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about a minute or two. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a knife inserted into batter comes out clean and a golden brown crust has formed on top of Clafoutis, about 35 to 40 minutes. Dust with confectioners' sugar before serving. 

Serves 6

Kale & Spinach Salad With Grilled Salmon

Kale & Spinach Salad With Grilled Salmon

The Agave Vinaigrette Makes It So Tasty!

Ingredients

1 bag of baby kale

1 bag of baby spinach

12 mint leaves, chiffonade

12 Brussel sprouts, halved/steamed

2 sweet potatoes, peeled/cubed/cooked

1 cup dried cranberries

1 cup almond slices

4 6oz salmon filet (skinless)

olive oil

Cooking Tools

Grilling pan

Large mixing bowl

Large nonstick pan 

Directions

Cook and steam the Brussel sprouts and sweet potatoes until cooked (separately) set aside and cool. Salt and pepper the salmon.

Grease grill pan and grill salmon 3-5 minutes on each side, depending on the thickness of the fish.

Make the vinaigrette (recipe below). Place all the ingredients in a large mixing bowl and shake the vinaigrette in the mason jar and pour over the salad ingredients and toss. Plate salad and top with grilled salmon.

Serves 4

Agave Vinaigrette

Ingredients

1 cup olive oil

1/2 cup red wine vinegar

1/2 cup agave syrup

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, minced

1/2 tsp Herb De Provence

1 tsp whole grain mustard

Cooking Tools

Mason jar

Directions

Place all ingredients in the jar, place lid and shake.

 

Pork Rib Miso Ramen

 Pork Rib Miso Ramen

The Broth Is Full Of Umami Flavor!

Difficulty: Moderate

Prep Time: 40+ minutes

Cooking Time: 1 hour +

Ingredients

1 slab baby back ribs

6 dry Ramen noodles

3 cartons unsalted chicken bone broth

3-4   tbsp White Miso

1 tbsp soy sauce

1/2 tsp Dashi granules

3-4 large slices fresh ginger

1/4 bonito flakes

4 cloves of garlic, halved

1/2 cup Mirin

1/2 cup green onions, sliced

1 tbsp pickled ginger (optional

2 baby bok choy, blanched

chili oil (optional)

nori (optional)

4 soft boiled eggs, halved

salt

pepper

Cooking Tools

Sheet pan

2 stock pots

Strainer

Directions

Preheat oven to 350 Degrees F. Place ribs on sheet pan, salt and pepper ribs and place in oven for 1 hour or until the ribs start pulling away from the bone. To make the broth: Pour unsalted broth in pot with miso, soy sauce, Dashi, sliced ginger, bonito flakes, garlic and Mirin.  Bring the broth to a boil then reduce to a simmer, cook broth for at least 45 minutes. Adjust seasoning as necessary or if too salty, add more broth or water. Strain broth to another pot, free from debris. Cook Ramen noodles in a separate pot with boiling water, cook according to directions on the label. Slice cooked ribs, you can add to the rich broth before serving. Drain cooked ramen noodles and place in bowls, pour ramen broth on noodles and top with ribs, green onions, baby bok choy, chili oil, eggs and pickled ginger.

Serves 4

Roasted Sweet Potatoes

Roasted Sweet Potatoes

With Caramelized  Pecans

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 1 hour, 10 minutes

Ingredients

2 sweet potatoes

1/2 stick butter

1/2 cup sugar

1/2 cup maple syrup

1 cup chopped pecan

1/2 tsp vanilla extract

1/2 tsp pumpkin spice

salt

Cooking Tools

Sheet pan

Small pot 

Directions

Preheat oven to 400 Degrees F. Place potatoes on a sheet pan whole and bake for 1 hour. Place butter, sugar maple syrup, vanilla extract, pumpkin spice and a pinch of salt in a small sauce pan on low heat until sugar is completely melted and not grainy. Toss in pecan and coat well.  Remove bake sweet potatoes out of the oven and slice in half. Place back on sheet pan with cut side up and pour some caramelized pecans on top of sweet potato slices.  place back in the oven for an additional 10 minutes until bubbly. Serve as a side dish with your Holiday meal!

Serves 4

Chicken Orzo Pasta Salad

Chicken Orzo Pasta Salad

This Will Please A Crowd!

Difficulty: Easy

Prep Time: 6+ hours

Cooking Time: 15 minutes

Ingredients

1 box orzo pasta

3 grilled chicken breast, (cooked) sliced thin

1 bag fresh baby spinach, ready to use.

1 red onion, sliced thin

1 container Campari tomatoes, halved or quartered

1/2 cup Pignoli nuts

2 cups Parmesan cheese shavings

1/2 cup capers

1 jar Marzetti Poppy Seed Salad dressing

1/2 cup sliced green onions

1/2 cup EVOO

zest of 1 lemon

juice of 1 lemon

salt

pepper

Cooking Tools

Large pot

Large mixing bowl

Directions

Cook pasta in boiling salted water according to directions.  The last 5 minutes of cooking the pasta, add;  sliced red onions and drain. In a large mixing bowl, add; spinach and the drained hot pasta & onions on top of the spinach. Mix pasta and spinach until spinach starts to wilt from the heat.  Add and mix in salad dressing, lemon zest, lemon juice, EVOO, capers and pine nuts. Set aside until the pasta cools to room temperature. Add; chicken, tomatoes, green onions, Parmesan cheese shavings. Salt and pepper to taste.   Refrigerate about 6 hours + to overnight.

Serves 6-8

 

Short Rib Ragu Bucatini

Short Rib Ragu Bucatini

Nothing Short Of Spectacular!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 9+ hours

Ingredients

Bucatini pasta

2 1/2- 3lbs boneless short ribs

1 sweet onion, diced

2 large carrots, diced or sliced

1 celery stalk, small dice

2 cups veal demi-glace

2 cups red wine

3 cup of Marinara sauce or Passata

7 cloves garlic, whole

1 tbsp Italian seasoning

1 tsp Herb de Provence

3 bay leaves, whole

2 tbsp tomato paste

1 tbsp sugar

olive oil

grated Parmesan cheese, garnish

minced parsley, garnish

salt

pepper

Cooking Tools

Large slow cooker

Stock Pot

Large frying pan/skillet

Directions

Salt and pepper short ribs, in a large skillet with a coating of olive oil on medium high heat, sear and brown short ribs on all sides. Place all the browned short ribs in the slow cooker, add; onions, carrots, celery, demi-glace, red wine, marinara sauce, garlic cloves, seasonings, sugar, salt & pepper.  Save the tomato paste towards the end of cooking.  Slow cook on high for about 8-9 hours. After the 9 hour cooking time, remove short ribs and shred, but leave some large chunks, place back in cooking liquid and then add the tomato paste to thicken, remove bay leaves and discard. Continue to cook the ragu, also in the meantime cook pasta to al dente.  Drain pasta completely and add to the sauce in the slow cooker and toss until pasta is coated, cover and let cook 10 more minutes for the sauce to penetrate the pasta.  Dish pasta and garnish with grated Parmesan cheese and minced parsley. You may also drizzle with some olive oil.

Serves 6

Serve With Some Crusty Bread and Red Wine!

Dry Aged Steak

Dry Aged Steak

With A Garlic Marrow Butter!

Difficulty: Easy

Prep Time: 2 hours

Cooking Time: 16 minutes

Ingredients

2 Dry-aged steaks, 1 1/2 inch thickness https://www.butchersmarketbluffton.com/

1 Bone marrow halved

1/2 cup butter, softened

3 cloves garlic, minced

1 tbsp minced chives + garnish

1 tbsp minced parsley + garnish

rosemary branches

salt

pepper

Cooking Tools

Outdoor grill

Cast iron pan

Sheet pan

small bowl 

Directions

Let steaks come to room temperature before cooking.

First, prepare the Garlic Marrow Butter: Preheat oven to 350 Degrees F.  Place the halved bone marrow on a sheet pan and salt & pepper and bake for 25 minutes.  Remove bone marrow from oven and cool completely.  Scrape bone marrow and place in a small bowl, add; softened butter, minced garlic, chives, parsley, salt and pepper, mix well. Place in refrigerator until ready to use.

Preheat grill on high, place cast iron pan on grill to heat until screaming hot.  Salt and pepper steaks, add 1 tbsp of Garlic Marrow Butter to hot pan and place steaks in pan. Place rosemary branch and a little dollop of GMB on top of each steak. close lid on grill, reduce heat to medium high. (cook according to your desired temperature) I personally cooked mine for 8 minutes on each side. Once you flip your steak, baste the the steak with GMB and rosemary. Remove pan and remove steaks to a cutting board to rest for about 10 minutes. Slice steak and place more GMB and garnish with some minced chives and parsley.

Serves 2