Category Archives: Recipes
Drunken Cranberry Buttercream Frosting
If you love cranberries as much as I do, you’ll want to take advantage of this cranberry season to make this frosting for your favorite cake recipe. Excellent with an orange chiffon cake! Makes enough frosting for an 8″ or 9″ cake or 3 dozen cupcakes Ingredients: 2 c fresh or frozen cranberries 1/2 c water 1/4 c granulated sugar 3/4c egg whites at room temperature 3/4 lb. butter at room temperature 3/4 lb. confectioners’ sugar 4T cranberry liquor Combine the cranberries, water and 1/4c granulated sugar in a 2 quart saucepan. Put on high heat and bring to a…
Maple Mustard Salmon with Asian Slaw
Serves 4 1 center-cut salmon fillet, preferably wild Alaskan (about 1½ pounds) ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons pure maple syrup 1½ tablespoons whole grain Dijon mustard ¼ cup orange juice 1 tablespoon lime juice 1 tablespoon rice vinegar 1 tablespoon extra virgin olive oil 1 to 2 teaspoons Sriracha hot chile sauce 1 teaspoon toasted sesame oil 1 small clove garlic, minced 1 teaspoon grated fresh ginger ½ teaspoon honey 1 bag (14 ounces) prepared coleslaw mix (shredded cabbage and carrots) 3 tablespoons chopped fresh cilantro 2 teaspoons toasted sesame seeds Directions Step 1. Heat…
Dry Rub for Pork Ribs
I just tried this dry rub, and it’s yummy! Put the rub on the ribs and refrigerate overnight. Cook the ribs in the oven or on the grill, using either a barbecue sauce or a mop for the last hour or so of cooking. 2 tbsp fennel seeds 2 tsp cumin seeds 1 tbsp coriander seeds 1/2 cup brown sugar 2 tbsp kosher salt 2 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground cayenne 1 tbsp black pepper 1 tbsp dried oregano 1 tbsp dry mustard Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground…
Zucchini Noodles with Basil-Pumpkin Seed Pesto
Prep Time: 20 mins Total Time: 20 mins Yield: 4 servings Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings. INGREDIENTS Basil-pumpkin seed pesto 1/2 small yellow onion, roughly chopped* 1 garlic clove, roughly chopped 2 cups packed fresh basil leaves (arugula works, too) 1/2 cup pepitas (green pumpkin seeds), toasted** 1/3 cup olive oil 2 teaspoons red wine vinegar, to taste (or lemon juice) Pinch of red pepper flakes Salt, to taste Zucchini noodles 3…
Sea Scallops with Squash Risotto and Brown Butter
Courtesy of thechew.com Ingredients: Zucchini and Summer Squash Risotto: • 1 medium zucchini (finely diced) • 1 medium summer squash (finely diced) • 4 tablespoons olive oil (divided) • 3 tablespoons unsalted butter • 1 shallot (peeled, finely diced) • 1/2 yellow onion (peeled, minced) • 2 cups Arborio rice • 1/2 cup rose wine • 8 cups shrimp stock • 3/4 cup Parmigiano-Reggiano (finely grated + more to serve) • Kosher salt and freshly ground pepper (to taste) Brown Butter Scallops: • 1 pound Dry Sea scallops (side-muscle removed) • 1 large fennel bulb (trimmed, cut into 1/2-inch wedges…
Chicken Piccata
Here is an excellent, no-flour recipe for this yummy dish. Courtesy of Lexi’s Clean Kitchen. This recipe is pretty quick to make, and healthy. Serve with steamed broccoli and cauliflower mash. Ingredients 1 1/2 pounds boneless skinless chicken breasts 1/4 cup arrowroot flour 2 teaspoon fine sea salt, divided 1 teaspoon black pepper, divided 2 tablespoons butter, separated (see notes) 1 tablespoon avocado or olive oil 1 shallot or small onion, sliced thin 3 garlic cloves, finely minced 3/4 cup chicken broth 2 tablespoon lemon juice 1/4 cup capers 1/4 cup chopped fresh parsley Directions Place flour in a wide…
Poached Salmon Farfalle with Cream Sauce
Ingredients: Poached Salmon: 5 cups water 1 lemon (cut into 1/4-inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1-inch pieces) 2 carrots (peeled, cut into 1-inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4-ounce) skinless salmon fillets Farfalle with Cream Sauce: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to…
Beef and Root Vegetable Stew
Ingredients: 3 tablespoons olive oil 1/2 cup all-purpose flour (for dredging) 2 pounds beef chuck (cut into 1-inch cubes) 1 yellow onion (peeled, medium dice) 3 cloves garlic (peeled, minced) 1 celery root (peeled, medium dice) 3 carrots (peeled, medium dice) 3 parsnips (peeled, medium dice) 1 bunch thyme 2 fresh bay leaves 2 cups red wine 4 cups beef stock 1 pound wide egg noodles (to serve) 4 tablespoons unsalted butter (room temperature) 1 bunch fresh parsley (finely chopped, to serve) Kosher salt and freshly ground pepper (to taste) Butcher’s twine Directions 1. In a shallow baking dish, add…
Swiss Chard Burrito with Mushrooms and Cauliflower
Everyone wants to lighten up in January. This is a great way to start! Ingredients: 4 tablespoons olive oil (divided) 2 cups shiitake mushrooms (thinly sliced) 1 small yellow onion (peeled, sliced) 2 cloves garlic (peeled, minced) 1 tablespoon ginger (peeled, finely grated) 2 cups cauliflower (grated on the large holes of a box grater) 8 large Swiss Chard leaves (stems removed, reserved and chopped into small dice) 1 15- ounce can red kidney beans (drained, rinsed) Kosher salt and freshly ground pepper (to taste) hot sauce (to serve) Directions: Bring a large pot of salted water to a boil….
Peppermint Bark
This bark makes a perfect home made gift for the holidays! Ingredients: 12 ounce Dark chocolate chips 5 regular sized candy canes, or peppermint candies 1/2 teaspoon peppermint extract Directions: Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer’s instructions. Once melted, add the peppermint extract and stir. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands. Place in the freezer for 5 minutes…