Burrata With Caramelized Donut Peaches

Burrata With Caramelized Donut Peaches

Makes For A Perfect Summer Appetizer!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

2 Burrata

5-7 Donut peaches, ripe, not mushy 

1/4 cup sugar

1 tsp apple cider vinegar 

minced parsley, garnish

olive oil for drizzle

Focaccia Bread 

Cooking Tools

Frying pan 

Directions

Cut peaches into cubes and place on heated pan and saute until some juices run out.  Sprinkle in the sugar, vinegar and continue to saute until sugar melts and starts to caramelized, remove from heat and cool.  Place cut open Burrata on a serving dish and place cooled peaches over Burrata.  Garnish with minced parsley, drizzle with olive oil and serve with Focaccia bread.

Serves 4 

Mexican Hot Chocolate

Mexican Hot Chocolate

Not a simple Hot Chocolate, The Cinnamon Is A Nice Hint Of Warmth! Topped With A Cinnamon Whipped Cream!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

Nestle Abuelita Hot Chocolate Tablets

4-5 cups whole milk

2 cups heavy whipping cream

1/4 cup sugar

1/4 tsp cinnamon

4 chocolate & marshmallow stir sticks

Directions

Pour milk in small pot on low heat, place 1 whole tablet into hot milk, stir until melted. Adjust sweetness level by adding 1/4 of the tablet at a time..  While chocolate milk is simmering, Whip heavy cream, sugar and cinnamon until peaks are formed. Pour Hot chocolate into mugs, top with a dollop of whip cream and serve with a chocolate marshmallow stir stick. Enjoy!!

Serves 4

E.A.T. Sandwich

E.A.T. Sandwich

This Egg, Avocado & Tomato Sandwich on a Bed of Ricotta 

Cheese Is The Ideal Quick And Easy Meal.

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 1-2 minutes

Ingredients

4 slices of Focaccia Bread

1 avocado, slices

1 tomato, sliced

1 cup Ricotta cheese

2 eggs

avocado oil

salt

pepper

Cooking Tools

All Clad Non-stick Pan

Directions

Toast Focaccia Bread. Drizzle avocado oil in a non-stick pan, fry eggs sunny side up. Spread ricotta cheese on bottom half of bread. Place tomatoes, then avocado slices and top with egg. Salt and pepper to taste

Serves 2

Spaghetti & Meatballs

Spaghetti & Meatballs

A Classic Italian Dish That Everyone Has Their Own Personal Recipe!  

Difficulty: Easy

Prep Time: 30-40 minutes

Cooking Time: 1 hour +

Ingredients

6-8 cups Marinara sauce

1 cup Merlot Wine

1 1/2 lbs. ground round beef

1/2 lb. ground Italian sausage (bulk)

3/4 panko bread crumbs

1 tbsp olive oil

1 medium onion, finely minced

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

salt

pepper

1 large egg, lightly beaten

1/2 cup Parmesan cheese

1 pound dried thin spaghetti (cooked according to directions)

Grated Parmesan cheese, for garnish

Cooking Tools

Stainless mixing bowl

Large cast iron pan

All Clad stock pot

All Clad medium pot 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground beef,  sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, Parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs in a preheated cast iron pan and brown on all sides, not cooked through. Pour hot marinara sauce into the cast iron pan with the browned meatballs, cook on simmer for 1 hour.  In a serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti, shave fresh Parmesan cheese on top.
Serves 6 

 

Dutch Apple Pie

Dutch Apple Pie 

Just A little Bit Of Work Creates This Beautiful Show Piece For Your Holiday Table!

Difficulty: Moderate

Prep Time: 1 hour

Cooking Time: 1 hour + 30 minutes

Ingredients

Apple Pie Filling

5 Granny Smith Apples, peeled & sliced

3 Honeycrisp Apples, peeled & sliced

1 cup dark brown sugar

1 cup white sugar

1 tbsp vanilla extract

2 tsp. pumpkin or apple pie spice

1/2 tsp salt

2 tbsp of cornstarch

1/2 stick cold butter, cubed

 

Cooking Tools

Le Crueset pie dish

Kitchen Aid Food Processor

1 Stainless mixing bowls

1 medium mixing bowl

Rolling pin

Parchment paper

Directions

Preheat oven to 350 Degrees F.  Prepare pie dough, roll out to fit pie dish, Prepare crumble topping. Place all the filling ingredients in a mixing bowl and toss well until every piece of apple is coated.

Cook's Notes: I give my sliced apple a vinegar or (lemon) & water bath to prevent apple from browning. Drain from water and dry completely before adding in ingredients.  Place apple in the prepared pie dish and top with crumble, bake in the oven for 1 hour and 30 minutes. Remove apple pie from oven and let completely cool 5-6 hours so it has time to set up.

Serves 8

Butter Pie Crust

Ingredients

2 1/2 cups flour + dusting

1 tsp salt

1 tbsp sugar

2 cold stick butter, cubed

8 tbsp ice water

Directions
Place dry ingredients in a food processor, add cubed butter.  Pulse flour and butter, drizzle in water until ingredients combine.  Remove and place on floured surface, combine to form a disc.  Wrap in plastic wrap and place in refrigerator for 30 minutes to chill. Place dough on a lightly floured parchment paper and roll out your dough to fit the pie dish, trim off excess dough and pinch the edges.

Crumble Topping

Ingredients

2 1/2 cup flour

1 cup sugar

1 tsp vanilla extract

1 stick cold butter, cubed

Directions
Place all ingredients in a food processor and pulse to create crumbles.

 

 

Loaded Potato Soup

 Loaded Potato Soup

So Warm And Hearty For Cold Winter Days!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

5 Russet potatoes, peeled & diced

8 cups chicken broth

2 cup heavy cream

2 medium onions, diced

5 stalks celery, diced

3 cloves garlic, minced

6 bacon strips, lardons

2 tsp Worcestershire sauce

shredded cheddar cheese

2 tbsp olive oil + drizzle

2 tbsp flour

sliced green onions,garnish

salt

pepper

Cooking Tools

Large stock pot

Blender 

Directions

In a stock pot, drizzle some olive oil and saute bacon until cooked and crispy.  Remove bacon and drain off in a paper towel, set aside.  Saute onions in the bacon fat until caramelized on medium heat, careful not to burn. Add the flour and toss until completely absorbed by the fat.  Add in celery, garlic, potatoes, Worcestershire sauce and chicken broth.  Cook on medium low heat until potatoes are fully cooked through. Pour in cream pot and salt and pepper to taste and bring back up to simmer. Remove half of the soup into a blender and puree until smooth then pour back into the pot. If you prefer a completely smooth soup, then blend soup in several batches. Plate soup and garnish with crispy bacon, cheddar cheese and also garnish with sliced green onions & drizzle some EVOO.

Serves 6

Chicken Scarpariello

Chicken Scarpariello

Just So Aromatic With A Delicious Braising Broth!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

8 bone-in chicken thighs, (4 with skin, 4 without)

1 lb. sweet Italian sausage

2 lbs. baby potatoes, halved

2 red bell peppers, chunks

10 cloves of garlic, sliced in half

1/2 cup dry white wine

1/2 cup red wine vinegar

1 1/2 cups chicken stock

6 jarred cherry peppers, seeds removed

1/2 cup flat leaf parsley, rough chop + garnish

olive oil

salt

pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl

Large oven safe frying pan with lid

Directions

Preheat oven 350 Degrees F. In a mixing bowl, add cut potatoes, coat with some olive oil, salt and pepper.  Line potatoes on parchment lined sheet pan cut side down and bake in oven for 30 minutes, then remove.  In a large frying pan, add some olive oil and brown sausages on all sides but do not cook through, set aside, slice when cooled.  Salt and pepper chicken thighs and using the same pan brown chicken on all sides, remove and set aside. Deglaze pan with wine and vinegar, scraping the brown bits sticking to the bottom of the pan. Add chicken back in to the pan as well as sliced sausages and the rest of the ingredients including the roasted potatoes. Nestle all ingredients into the braising liquid and place in oven with the lid on for 30 minutes, then the lid off for an additional 30 minutes to reduce some of the liquid.

Garnish with chopped parsley.

Serves 4

 

TexMex Chicken Soup

TexMex Chicken Soup

The Most Flavorful Soup, And Yes You Can Make It Spicy!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients

2 large cartons chicken stock

1 rotisserie chicken, pulled

1 green pepper, sliced

1 red pepper, sliced

1 onion, sliced

1 can pinto beans drained & rinsed

1 cup roasted frozen or fresh corn

handful of cilantro leaves, chopped + garnish

4 greens onions, chopped + garnish

1 sweet potato, peeled & cubed

1 can stewed tomatoes

5 garlic cloves, sliced

3 tbsp olive oil

1 1/2 packets taco seasoning

lime slices

salt

pepper

Cooking Tools

Large pot 

Directions

Heat oil in large pot, saute; green and red pepper, onions, garlic, sweet potatoes for a few minutes.  Pour in stock and rest of the ingredients and cook on medium low heat for about 45 minutes. You May add minced jalapeno peppers to make it spicy. 

Serve with garnish & lime slices, also fresh avocado, sour cream and cheese. 

Serves 6

 

Hummus & Fried Flatbread

Hummus & Fried Flatbread
You Will Never Eat Store Bought Hummus Again!
Difficulty: Moderate
Prep Time: 1 hour, 15 minutes
Cooking Time: 30 minutes

Ingredients

14 oz. can Garbanzo beans, drained

1/2 cup reserved bean liquid

2 tbsp. Tahini

2 cloves garlic, finely minced

1/2+ cup extra virgin olive oil

juice of half lemon

zest of half lemon

3/4 tsp cumin

1/4 tsp Harissa

minced parsley for garnish

salt 

Cooking Tools

Food processor

Directions
Place all ingredients in food processor except salt.  Puree until smooth, salt to taste at the end. Plate hummus and garnish with extra garbanzo, drizzle with olive oil, Harissa and minced parsley.
Yields 4 

Fried Flatbread

Ingredients

3 cups All Purpose Flour, sifted

APF for dusting

1 cup warm milk

1 cup warm water

1 tbsp active yeast

1 tbsp sugar

3 tbsp olive oil+ greasing

1 tsp salt

vegetable oil for frying 

Cooking Tools

2 large mixing bowls

Plastic wrap

Flour sifter

Rolling Pin

Cast iron Pan

Directions
In one mixing bowl sift together flour and salt. In another mixing bowl add; warm milk, warm water, sugar and yeast and mix. Cover with plastic wrap and place somewhere warm for 15 minutes to activate the yeast. Once yeast is activated, mix in flour and oil to the active yeast and mix to form into ball. Knead dough for about 5 minutes, you can add more flour if its too wet or sticky. Make a large ball and and drizzle with a little oil on top of dough ball.  Cover with plastic and allow to rise in a warm location.  Once risen, punch down and remove from bowl.  Place on lightly floured surface. Cut into eight pieces and roll into balls. Use a rolling pin to roll out your flat bread. Heat cast iron pan with a 1/4 inch of oil on low heat. Fry each flatbread one at a time for 2 to 3 minutes on each side, drain excess oil on paper towels.
Yields 8  

Red Wine Beef Stew

Red Wine Beef Stew
Comfort Food In The Time Of Covid!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 8+ hours

Ingredients

2-3 lbs. stewing beef, large chunks

4-5 carrots, peeled, chunks

12 baby yellow potatoes, skin on

2 celery stalks, medium slices

2 medium onions large chunks

5 garlic cloves, sliced thin

1/2 cup frozen peas

2 cups red wine

3 cups beef bone broth

1 tsp Herb De Provence

2 tbsp cornstarch

1/2 cup cold water or broth

2 tbsp vegetable oil

salt

pepper

Cooking Tools

Large frying pan

Slow cooker

Directions
Heat oil in frying pan on medium high heat.  Salt and pepper beef chunks and brown meat on all sides.  Don't cook the beef all at once, cook in batches. Remove meat and place in slow cooker.  Add wine to the fry pan that you browned the beef in. Deglaze the pan with the wine and then pour wine into the slow cooker over the beef.  Place all the vegetables, potatoes except the peas into the slow cooker, then add seasonings and beef bone broth. Set slow cooker on high for 8 hours. In the last hour of cooking, make a slurry with the cornstarch and water and pour into the stew and blend well, add in the frozen peas.  Serve with cooked rice or buttered noodles.
Serves 4

Coconut Poke Cake

Coconut Poke Cake
Elevate A Box Cake Mix With Simple Additions!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-40 minutes

Ingredients

1 box Betty Crocker White Cake Mix

1 cup + 1/4 cup evaporated milk

1 cup + 2 cups sweetened shredded coconut flakes

1/2 cup coconut oil, melted + greasing

1 can sweetened condensed milk

3 eggs

Cooking Tools

Oblong glass baking dish

1 chop stick ( to poke holes)

Small mixing bowl

Medium mixing bowl

Electric hand mixer

Directions
Preheat oven to 350 Degrees F. Grease baking dish with some coconut oil. In a medium mixing bowl, add; cake mix, 1 cup evaporated milk, 1 cup shredded coconut, 1/2 cup melted coconut oil and eggs, blend well with hand mixer. Pour batter into prepared greased baking pan.  Bake in oven for 30-40 minutes. While cake is baking, in a small mixing bowl add; sweetened condensed milk and 1/4 cup of evaporated milk and whisk. Once cake is done, remove from oven and start poking holes with the back of the chopstick (or similar tool) throughout the cake. Pour mixture of the condensed and evaporated milk all over the top of the cake until it gets absorbed.  Top with the rest of the coconut flakes.  Can be served warm or chilled.
Serves 6 

Double The Ingredients To Feed A Group!

Citrus Salmon With A Orange Beurre Blanc

Citrus Salmon With A Orange Beurre Blanc
The Sauce Is Smooth As Velvet & Perfect For Salmon!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
2 8oz. skinless Salmon filet, cut into fourths
1 orange, sliced
1 lemon, sliced
1 lime sliced
2 cups orange juice
1 1/2 sticks butter (diced) + 2 tbsp
1 tbsp white wine vinegar
2 tbsp olive oil
parsley leaves for garnish
salt
pepper

Cooking Tools

Non stick skillet/ frying pan

Saucepan 

Directions
Salt and pepper salmon filet.  Heat skillet on medium temperature and melt 2 tbsp butter and olive oil. Pan fry salmon 2 minutes on all sides, set aside. In a saucepan, bring orange juice to a boil then reduce to a simmer, add vinegar.  Reduce by half (about 1 cup). Remove the reduced liquid from heat.  Whisk in butter, small amounts at a time and continue to whisk until all the butter is incorporated. Place sliced oranges, lemon & lime on a serving platter.  Place salmon filet on top and drizzle with the Orange Buerre Blanc. Garnish wit parsley leaves.
Yields 8 servings

Southern Cracker Candy

Southern Cracker Candy
A Yummy Southern Treat!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

30 Keebler Club Crackers

2 sticks unsalted butter

1 cup brown sugar

1 1/2 cups semi-sweet chocolate chips

1 cup chopped pecans

1 tsp vanilla extract

Cooking Tools

10 X 15 sheet pan

Parchment paper

Small saucepan

Directions
Preheat oven to 300 Degrees F. Line sheet pan with parchment paper. Line club cracker on parchment paper. Heat butter, vanilla extract and brown sugar in a saucepan, bring to a boil for 3 minutes, then pour over crackers then place in oven for 5 minutes.  Spread chocolate chip and chopped pecans evenly over crackers. Cut into chunks or squares before completely cooled. Store in refrigerator after completely cooled.
Serves 8 

Pan Fried Cod With A Olive Tapenade

Pan Fried Cod With A Olive Tapenade
Fresh & Tasty!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes

Ingredients

4  8oz. cod filet

2 cups flour

1 cup olive medley, chopped (retain liquids)

1 cup pickled Peppadew peppers, chopped

1/4 cup capers, minced

1/4 cup green onions, chopped

1 cup assorted grape tomatoes, halved

1/4 cup olive oil

1 tsp white wine vinegar

1 lb fresh baby spinach

3 tbsp butter

vegetable oil

salt

pepper

Cooking Tools

2 Large nonstick frying pan/skillet

Medium mixing bowl

Directions
Mix chopped olives, tomatoes, peppers, green onions, capers, olive oil & vinegar in a mixing bowl, set aside. Saute spinach in a frying pan with some melted butter, season with salt and pepper, set aside. Season cod filet and coat all sides with flour.  Place enough oil for shallow frying. Fry cod on medium high heat for 4-5 minutes on each side depending on thickness. Pat any excess oil from fish and serve with the olive tapenade and sauteed spinach.
Serves 4

Fig & Brie

Fig & Brie
Something Special For Starters!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

7 fresh figs

1 round Brie cheese

1/4 cup honey for drizzle

French bread slices, toasted 

Cooking Tools

Small cast iron pan

Directions
Preheat oven to 350 degrees F.  Place unwrapped Brie round in small cast iron pan.  Place whole figs on top.  Bake in oven for 15 minutes. Remove from oven and drizzle with honey.  Serve with some French bread slices.
Serves 4

Truffle Butter Buns

Truffle Butter Buns
The Aroma Of Fresh Bread Is Mouth Watering!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20-25 minutes

Ingredients
uncooked pizza dough, rolled out
1/2 cup Truffle butter, softened
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup + garnish
olive oil
salt
pepper

Cooking Tools

6 count muffin tin

Rolling pin

Pastry brush 

Directions
Preheat oven to 400 Degrees F.  Unroll pizza dough and roll into a rectangle. Spread softened Truffle butter ( can be found in a gourmet grocery store). Equally sprinkle on garlic powder, onion powder, Parmesan cheese, salt & pepper.  Starting at one end and roll to the other, looking like a pinwheel. cut into 6 rounds and place each one into a greased muffin tin. Brush buns with some olive oil and bake in oven for 20-25 minutes.
Sprinkle hot buns with Parmesan cheese.
Yields 6 

Shakshuka

Shakshuka
A Tunisian Egg Dish That Is Popular In The Middle East & Israel!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
2 cups marinara sauce/ tomato sauce
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow onion, sliced
1 clove garlic, sliced thin
1 tbsp Meyer lemon infused olive oil
1/2 tsp Paprika
pinch of cumin
pinch of pepper flakes
2 tbsp fresh parsley, chopped
minced chives for garnish
2 eggs
salt
pepper
toast

Cooking Tool

Medium skillet

2 oven safe bowls 

Directions
Preheat oven 400 Degrees F.  In the skillet, heat pan on medium high and add, oil peppers, onions, garlic. Saute until cooked. Pour in marinara sauce and sprinkle in seasoning and chopped parsley, salt & pepper to taste.  Cook for 10 minutes to thicken sauce. Divide sauce into 2 baking bowls and create a well in center. Crack each egg into well and drizzle with some of the oil, salt & pepper and bake in oven for 15 minutes.  Garnish will chives and serve with toast points.
Serves 2