Ham and Cheese Breakfast Casserole

I usually just call this “The Breakfast Casserole” because it is my go to for any situation. Family or friends in town? I make this. Brunch pot luck at work? I make this. I just really like the creamy custard base over puffy bread with cheese and that sauce!! Yes, it really is all about the sauce.

Ingredients:

Base:

1 mini loaf of Italian or French bread (about 7 ounces), cubed (should yield about 5 packed cups)

Custard:

9 large eggs

2 ½ cups milk

1 teaspoon prepared mustard (Dijon if you have it, otherwise, whatever you have on hand)

1 teaspoon Worcestershire sauce

1 teaspoon salt

Freshly cracked black pepper to taste

3 green onions, sliced

2 cups chopped ham

1 cup shredded cheddar cheese

Topping/sauce:

1 (10.50 ounce) can cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

Directions:

Spray a 13 by 9 inch baking pan with cooking spray. Toss the cubes of bread into the pan so that the bread is one solid layer.

In a large mixing bowl, whisk together the eggs, milk, mustard, Worcestershire, salt and pepper. Stir in the green onions, ham and 1 cup of the shredded cheddar cheese.

Pour the egg mixture over the bread cubes and push the bread down so that it is completely submerged. Cover with plastic wrap and refrigerate for at least 2 hours or overnight if possible.

Prepare the topping by combining the cream of mushroom soup, sour cream and the last cup of shredded cheddar cheese in a bowl. Cover with plastic wrap and refrigerate until needed.

Preheat oven to 325 degrees F. Remove the casserole from the fridge and remove plastic wrap. Bake for 40 minutes.

Remove the casserole from the oven and dollop spoon fulls of the topping over it. Spread the topping to cover the whole top. Return to the oven and bake for another 20 minutes or until the casserole is set and the topping is bubbling.

Let cool for 10 minutes and serve.

Enchilada Rice Casserole

Sorry that I don’t have a better title for this—I just knew I wanted a comforting casserole with rice and veggies and cheese and a little kick, so I put this together. I appreciate that this was just one skillet and a casserole dish and will make wonderful left overs for work all week. If you can’t find home style Mexican beans, just use black beans or whatever bean you like.

Ingredients:

1 Tablespoon canola oil

1 small onion, diced (about 1 cup)

1 small green pepper, diced (about 1 ½ cups)

2 cups long grain rice (uncooked)

1 (14.5 ounce) can diced tomatoes, with liquid

1 (15 ounce) can Mexican home-style beans (like La Preferida), drained

1 (19 ounce) red enchilada sauce, divided

1 (4 ounce) can diced green chiles, drained

4 cups vegetable stock

1 cup frozen corn, thawed

1 (2.25 ounce) can sliced ripe olives, drained

1 ½  cups shredded cheddar cheese

Directions: Spray a good size casserole dish (about 2.5 or 3 quarts) with cooking spray and set aside.

Heat the oil over medium heat in a large skillet. Add the onion and green pepper and cook about 5 minutes until the veggies are soft and fragrant, but not brown. Add in the rice and stir. Cook for another 5 minutes, stirring occasionally to toast the rice.

Add in the tomatoes with liquid, beans, 1 ½ cups of the enchilada sauce, green chiles and veggie stock. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Stir every 5 minutes.

Preheat the oven to 350 degrees F. Remove the cover from the rice mixture and add in the corn and ripe olives. Pour the mixture into the prepared casserole dish and top with the remaining enchilada sauce and then layer on the cheddar cheese.

Bake, uncovered, for 30 minutes.

Beef Stroganoff with Pearl Onions and Mushrooms

Beef Stroganoff is always one of those meals that comforts the soul. It is great for a quick family meal, but also can be elegant as all get out for company. In less than one hour and with just one skillet and a pot to boil noodles, it’s one of the best meals ever.

Ingredients:

1 pound beef steak, sliced into thin strips (I’m using a piece of tri-tip, but any kind of steak will work here)

Salt

Pepper

Garlic powder

2 Tablespoons butter

1 Tablespoon flour

1 1/2 cup beef broth or stock

2 teaspoons Worcestershire sauce

A pinch of freshly grated nutmeg (optional, but delicious)

1 cup frozen pearl onions, thawed

1 ½ cups sliced mushrooms

1 glug of Marsala wine

½ cup sour cream

12 ounces cooked and buttered egg noodles

Extra sour cream, sliced green onions, dill or chives for garnish

Directions:

Toss the steak strips with a little salt, pepper and garlic powder. Let sit at room temperature for about 10 minutes.

Melt the butter in a large skillet over medium heat. Add the steak strips in two batches (try for a single layer each time so the meat browns nicely) and cook, stirring once or twice, until just brown on the outside, about 4-5 minutes. Remove the steak to a plate.

Stir the flour into the skillet and add the broth and Worcestershire. Bring to a boil then reduce heat to a simmer.

Add the steak strips, nutmeg (if using), onions and mushrooms into the skillet. Cook for 10 minutes on medium-low heat.

Turn the heat off and stir in the sour cream and Marsala, if using. Ladle over hot cooked noodles and garnish with a dollop of sour cream, sliced green onions, dill and/or chives.

Malted Milk Crunch

This has to be one of the best party mixes ever. Trust me, I didn’t originate the idea of using malted milk in a party mix—I first saw it on the Epicurious website. Christina Tosi, of Momofuku Milk Bar fame, first made something like this to the best of my knowledge. Here’s a link to that recipe: http://www.epicurious.com/recipes/food/views/pretzel-crunch-368430

Whether you use the original recipe or my tweaked version with much more malt and some malty flavored cereal added, you can’t go wrong. Unless you don’t make enough.

Ingredients:

5 cups mini pretzels

2 cups multi-grain cereal (like Life®)

¼ cup brown sugar

2 Tablespoons white granulated sugar

½ cup malted milk powder (like Carnation® Original Flavor)

¼ cup powdered milk

8 Tablespoons (1 stick) butter or margarine, melted

Directions:

Preheat oven to 300 degrees F. Line two baking sheets with parchment paper and set aside.

Toss the pretzels and cereal together in a large bowl (you can break up the pretzels a bit, if you like).

In a small bowl, combine the sugars and milk powders. Toss this with the pretzels/cereal in the large bowl. Pour the melted butter over all and combine thoroughly. The butter acts like a glue to help the dry ingredients stick to the pretzels and cereal.

Divide the mixture between the two baking sheets and bake for 20-25 minutes or until they are toasty and fragrant. Let cool completely before breaking up into clusters and serving. 

Loaded Cauliflower Soup

Want comfort but still want to fit into your skinny pants? This soup has all the flavor of potato soup with a lot less calories and fat. It is creamy and thick and perfect for a winter’s night.

Ingredients (serves 4):

1/3 cup plus 4 cups vegetable (or chicken) broth, divided

2 stalks of celery, diced

1 small carrot, diced

½ of a medium onion, diced

2 (14.4 ounce) packages of frozen cauliflower, thawed

1 Tablespoon ham soup base (you can usually find this in the soup aisle, next to the stocks and broths)

1 Tablespoon flour

¾ cup fat free half and half

Salt and pepper to taste

Garnishes:

Crispy bacon, crumbled

Sliced green onions

Light sour cream

Shredded cheddar cheese

Directions:

Heat the 1/3 cup broth in a large saucepan over medium heat. Add in the celery, carrots and onion and cook for about 3 or 4 minutes, until the veggies get soft. Add in the cauliflower and the remaining 4 cups of broth.

Stir in the ham soup base and bring to a boil. Reduce heat, cover and let simmer for 30 minutes.

Combine the flour and half and half in a jar with a tight sealing lid and shake vigorously. Add to the soup and bring back up to a boil. Reduce the heat to medium and cook for 10 more minutes.

Turn the heat off and blend everything together with either an immersion (hand-held stick) blender or by placing a few ladlesful at a time into a blender (with the middle of the top removed and a towel placed over the top). Feel free to make it as creamy or as chunky as you like.

Taste and add salt and pepper to your preference. Serve hot in bowls with the garnishes alongside.

Turkey, Swiss-Apple Fondue and Broccoli Crepes

So, guests are coming over and all you have is leftover turkey, some eggs, some cheese and some frozen veggies. Or maybe your family is just tired of turkey sandwiches. This recipe may be your saving grace. Added bonus: you get to be fabulous as….all get-out.

There are savory crepes, there are sweet crepes, but one thing is always constant—people think they are hard to make or finicky. It’s time to dispel those myths. Crepes are just thin pancakes and they are affordable and so incredibly versatile. You can put peanut butter and jelly on them, butter and cinnamon sugar, meat and cheese, whatever you like.

I needed to connect with my late mother today and all I could think about was the little crepe maker I inherited from her. We used to have so much fun dipping the batter and making mounds of crepes. To be honest, I don’t even remember eating them-it was the experience of being with my mom in the kitchen that I truly adored. How cute is this little guy?

Don’t worry if you don’t have one of these. The directions below are for a regular, 8-inch non-stick skillet. I’m making a very basic crepe batter that will go with anything-sweet or savory.

Ingredients (makes about 15 8-inch crepes)

For the crepes:

3 eggs

1 cup milk

1 cup all-purpose flour

2 Tablespoons butter, melted

Pinch of salt

For the fondue:

3 cups shredded Swiss, emmantaler or gruyere cheese (I like a mix of at least 2 of these cheeses)

1 Tablespoon cornstarch

1 cup hard apple cider (or regular apple cider or apple juice, whatever you have)

1 cup light beer

Pinch of freshly grated nutmeg

Pinch of salt

Assembly (no measurements here-just use what you like or let each person assemble their own):

Turkey slices

Dijon mustard

Steamed broccoli

Fresh chives for garnish

Directions:

For the crepes: Combine all the batter ingredients in a bowl and whisk until thoroughly combined (no lumps). Cover with plastic wrap and let sit for one hour at room temperature.

Spray an 8-inch, non-stick frying pan with cooking spray and use a paper towel to spread the cooking spray around and remove any excess. Heat on medium low to medium heat.

Place a scant ¼ cup of the crepe batter into the center of the frying pan and swirl around to coat just the bottom of the pan. Cook, without stirring, for about 2-3 minutes or until you start to see some golden brown spots around the edges. The edges might even start to curl in slightly. Flip the crepe out of the pan onto a plate and repeat until all the batter is used-you can just put one crepe on top of the others until you have a stack.  You do not need to turn the crepes over and cook the second side. If you cook both sides, they become too crisp to fold nicely.

If you are going to leave the stack of crepes for any period of time, you might want to cover them with a damp paper towel to keep them from drying out.

For the fondue:

Toss the cheese(s) and cornstarch together in a small bowl and set aside. Heat a medium sized saucepan on medium heat and add the hard cider and light beer. Bring to a gentle simmer and add the cheese one handful at a time. Whisk until the cheeses melts and then add another handful. Continue until all the cheese is used. Add the nutmeg and salt and bring to a full boil for just a minute or until the fondue is thick and glossy. Don’t boil too long or the cheese will burn the bottom of the pan. Remove from heat, whisk one more time and keep warm.

Assembly:

Lay a crepe on a plate, cooked (golden) side down. Put some turkey down the center and dab it with the mustard. Add some broccoli and a few spoonfuls of the fondue. Fold and top with some chopped chives.

Vegetable and Cheese Stuffed Mushrooms

Don’t let anyone tell you that you can’t have appetizers for dinner, especially when they are mostly vegetables, like these little beauties.  Look, Ma, all my veg and no added butter or oil! My version happens to be vegetarian, but you can change these up anyway you want. Vegan? Either leave out the egg product or use a flax egg (It’s a thing. Google it.) And ditch the cheese. Meat lover? Add chopped bacon and/or ham. 

Ingredients (makes about 25 mushrooms):

1 ½ (10 ounce) packages of mushrooms (baby bella, white, whatever)

1 whole shallot, finely diced

1 stalk celery, finely diced

1/3 cup frozen spinach, thawed (pssst, buy the frozen loose leaf spinach in a bag-that way, you can take out a handful whenever you want without having to thaw a whole box)

¼ cup vegetable stock

¼ cup yolk-free egg product (like Egg Beaters®)

½ teaspoon Dijon mustard

½ teaspoon Worcestershire

Dash freshly grated nutmeg

1 teaspoon Herbes de Provence (or thyme-I just happened to have Herbes de Provence)

1 teaspoon dried parsley

1/3 cup shredded Swiss or gruyere cheese

2 small slices whole grain bread (I’m using Ezekiel® Sprouted Whole Grain bread), toasted and pulsed to crumbs in the food processor-about 1/3 cup

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with foil or parchment and set aside.

Clean the mushrooms and pull the stems out, leaving a nice little ‘cup’ inside each mushroom. Place the mushrooms cup side up on the baking sheets. Dice the mushroom stems and put in a bowl along with the shallot, celery and spinach.

Heat a large skillet over medium heat and add the stock. Toss in the diced veggies and cook for about 6 minutes or until they are soft and fragrant and all the liquid has evaporated. Let cool slightly and place in a mixing bowl.

Add all the other ingredients to the vegetables and mix until well combined. Place a good, healthy teaspoon of the filling into the middle of each mushroom. Spray the top with a little cooking spray (optional).

Bake for 20 minutes or until the tops are golden brown. Let cool slightly and serve with apple slices or grapes. 

Ginger Applejack Cocktail

Sometimes it is good to have a ‘signature cocktail’ when friends and family visit—especially during the holidays. I offer this recipe for a light and refreshing drink that is light and effervescent, yet full of autumn flavor.

Ingredients (serves 8):

1 apple, diced (I like Honeycrisp®, but then I always like Honeycrisp)

4 cups apple cider

4 ounces applejack liquor (I used Yukon Jack’s Jacapple)

32 ounces ginger ale

Directions: Place the diced apple in a pitcher. Add the apple cider and applejack. When you are ready to serve, stir in the ginger ale. 

Cheesy Smoked Turkey, Swiss and Vegetable Casserole

This is one of those recipes where the picture is deceptive. It looks like it might be a very bland casserole, but looks can be deceiving. Try this casserole-the scent coming from the oven will entice you and the creamy, cheesy taste will keep you coming back for more.

Ingredients:

3 Tablespoons light butter or margarine

¾ cup dried breadcrumbs (I like seasoned breadcrumbs here)

2 eggs

1 cup milk

1 (10.5 ounce) can of cream of mushroom soup (I’m using the 98% fat free type)

1 teaspoon Worcestershire sauce

1/3 cup baking mix (like Bisquick®)

½ of a medium onion, chopped

1 cup sliced mushrooms

1 (around 10 ounce) bag of frozen broccoli florets

1 (around 14 ounce) bag of frozen cauliflower florets

1 cup pre-cooked smoked turkey, cubed

      (Ask for a ½ slab of the smoked turkey at the deli counter and cube it at home)

1 cup shredded Swiss cheese

¼ cup grated parmesan cheese

A pinch of freshly grated nutmeg

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Spray a 13 by 9 baking pan with cooking spray and set aside.

In a microwaveable bowl or mug, melt the 3 TB of butter or margarine. Stir in the breadcrumbs and set aside.

In a large mixing bowl, whisk the eggs, milk, cream of mushroom soup, Worcestershire, and baking mix until well combined.

Stir in the onion, mushrooms, broccoli, cauliflower, turkey, Swiss and parmesan cheese. Add nutmeg, salt and pepper to taste.

Spoon the casserole mixture into the prepared baking pan and sprinkle the buttered breadcrumbs on top.

Bake for 55 minutes or until golden and bubbling.

Apple Cranberry Pecan Baked Oatmeal

Whether you are looking for a hearty breakfast or a comforting dessert, this dish is the perfect choice in chilly months. I know some recipes call for fruit on the bottom, but this one bowl recipe is easier and allows the juices from the apples to soak right into the oats as it cooks. Warming, hearty, and not-too-sweet, please give this one a try.

Ingredients (serves 8):

Cooking Spray

2 cups almond milk (or other milk)

½ cup yolk-free egg substitute (like Egg Beaters®)

½ cup light brown sugar

¼ cup maple syrup

1 teaspoon vanilla

1/3 cup butter or margarine, melted (I used Earth Balance®)

½ teaspoon salt

2 teaspoons cinnamon

Freshly grated nutmeg to taste

2 ¼ cups old-fashioned rolled oats (not instant)

2 Tablespoons ground flax seeds

2 Tablespoons toasted wheat germ

1 cup pecan pieces

1/2 cup dried cranberries

2 to 2 ½ cups chopped apples (your favorite, peeled or unpeeled)

Optional:

2 Tablespoons of butter or margarine to dot the top of the casserole before it bakes.

Directions:

Preheat the oven to 325°F. Spray a 2.5 quart baking dish with cooking spray and set aside.

In a large bowl, whisk together the milk, egg substitute, brown sugar, maple syrup, vanilla, butter or margarine and salt. Stir in the cinnamon and nutmeg.

Next, stir in the oatmeal, flax, wheat germ, pecans, cranberries and apples. Pour into the baking dish. Dot with the additional 2 Tablespoons of butter or margarine, if you like.

Bake for 55-60 minutes, until the top is golden and the casserole seems firm. Serve warm or at room temperature.

Autumn Cassoulet

Simple, honest food for a cool fall evening. This bean stew is hearty and flavorful. I love using smoked pork chops in a dish like this and they are easy to find in the supermarket this time of year.

Ingredients:

1 Tablespoon olive oil

½ of a medium onion, diced

2 stalks of celery, diced

1 carrot, diced

2 smoked pork chops, diced

2 chicken and apple sausages, diced

3 (15 ounce) cans great northern beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes in tomato juice

2 cups vegetable stock

½ to 1 teaspoon garlic salt

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 bay leaf

Salt and pepper to taste

1 ¼ cup panko breadcrumbs

½ to 1 teaspoon kosher salt

1 ½ teaspoons dried thyme

4 Tablespoons (1/2 stick) butter, melted

Directions: Heat the oil in a large Dutch oven over medium heat and add the onion, celery and carrot. Cook, stirring often, until the veggies are soft and fragrant (about 5 minutes). Add in the diced pork chops and sausages and cook about 8 minutes or until the meat starts to brown.

Add in the beans, tomatoes, stock, garlic salt, thyme, marjoram, bay leaf and salt/pepper. Bring up to a boil and reduce to a simmer. Cover and cook for 1 hour on low heat, stirring occasionally.

Remove the cover and cook another 30 minutes.

Preheat the oven to 425 degrees F.

In a small bowl, combine the panko breadcrumbs with the salt and thyme. Stir in the melted butter.

Remove the cassoulet from the heat and uncover. Remove and discard the bay leaf. Sprinkle the breadcrumb mixture over the top and bake for 15 minutes or until the breadcrumbs start to brown.

Peanut Butter and Oatmeal Cookie Energy Bites

Give me nuts or give me seeds! Wait, give me both. Try a couple of these bites with a sliced apple to get over that 3pm slump. They are full of protein and really take care of your sweet tooth. Really, they are almost like peanut butter cookies without the mess of baking up a batch.

Ingredients (makes 28-30):

1 cup peanut butter

1 teaspoon vanilla

2 teaspoons honey or agave syrup

1 cup instant oats

1 scoop protein powder (I use unflavored whey protein powder, you do you)

¼ cup ground flax seeds

1/2 cup roasted, salted sunflower seed kernels

1/2 cup salted or unsalted pepitas (shelled and roasted pumpkin seeds)

Directions: Stir the peanut butter, vanilla and honey/agave together in a bowl. Add in the oats, protein powder, flax seeds, sunflower kernels and pepitas. Mix until well combined. Roll into 1 inch balls. Store in the fridge. That’s it!

Fire Roasted Green Chile, Corn, Onion and Tomato Tostadas

Green chiles rule! I just scored 2 pounds of fresh Hatch New Mexico green chiles and couldn’t wait to get them on the grill. I love the relatively mild heat from the green chiles with the sweetness of fresh sweet corn, tomatoes, onions and both creamy and salty cheeses. I kept the seasoning down to just some salt because I wanted the veggies to shine here. If you are having a group over, consider having all the ingredients in separate bowls and letting people put their own toppings on the tostadas-you can get all the fire roasting done earlier in the day or even the day before.

Ingredients (makes 15):

1 pound fresh green chiles

15 small white corn flour tortillas

2 small white onions, peeled and cut into quarters, root end intact

3 plum tomatoes cut in half lengthwise

3 or more baby bell peppers (‘cuz they are fun and have lots of color and flavor)

2 ears fresh corn, steamed for 4 minutes in the microwave (just put a few tablespoons of water in a large microwaveable container, place the corn in and zap)

1 Tablespoon canola oil

½ cup Monterey jack or block mozzarella, diced

Salt to taste

½ cup Queso Fresco, crumbled

2 limes, cut into quarters

Fresh cilantro or parsley to garnish

Directions:

Heat a grill to medium high heat and throw on the chiles. Grill for about 10 minutes, turning frequently, until all sides start to blacken. Toss them in a large bowl and cover with plastic wrap. Let sit for 15 minutes to steam then pull off and discard the skins. Cut off the stem and cut in half to remove the seeds. You can do this all easily with your fingers under a gentle stream of cool water. Don’t put the stems, skins and seeds down the garbage disposal, though. It will clog it up. Cut the chiles into strips.

Next, put the tortillas on the grill. Cook for about 2 minutes per side, or until just starting to color. Remove to a plate and set aside.

Place the onion quarters, tomato halves, baby bell peppers and corn cobs on a large tray (a baking sheet is great here) and sprinkle on the oil. Rub the oil over all the veggies to keep them from sticking to the grill.

Place all the veggies on the grill and cook for about 5-10 minutes until soft and starting to char. Remove back to the tray.

Using a sharp knife, cut the kernels from the corn and place in a mixing bowl. Chop the onions, tomatoes and bell peppers and place in the bowl with the corn. Add in the diced Monterey jack and strips of green chiles. Taste and add salt to your preference.

Place a few tortillas back on the grill and put a spoonful of the veggie mixture on top. Cook until the Monterey jack melts and then remove to individual plates. Garnish with Queso Fresco, cilantro or parsley and lime quarters, squeezing some lime juice over the top.

Mushroom, Shallot and Gruyere Bread

This dish speaks to my very soul on a rainy Saturday. First, there is the crispy bread shell, then a rich mushroom and herb filling topped by nutty, golden cheese. Perfect for a lazy day and a good movie.

Ingredients:

1 demi-baguette (mini) French bread, about 12 to 14 inches long

2 Tablespoons olive oil

1 cup shredded Gruyere cheese

½ cup shredded Swiss cheese

¼ cup shredded Parmesan cheese

2 Tablespoons butter

1 whole shallot, finely chopped (about ¼ cup chopped)

1 (108 ounce) package of cremini mushrooms, sliced (about 4 cups sliced)

1 Tablespoon vegetable stock (optional)

1 teaspoon salt

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh chives, chopped

1 teaspoon fresh thyme, chopped

Directions:

Preheat oven to 350 degrees. Line a baking tray with parchment paper and set aside.

Cut the bread in half vertically and then cut each half through the middle to create four long pieces of bread. Using your fingers, pinch out some of the soft interior bread to create about a 1 inch bread shell on each piece. Hint: Store those bread pieces that you removed in a zip top bag in the freezer—you can use them for fresh bread crumbs in a future dish).

Place the bread shells on your baking sheet and brush the interior with the olive oil. Bake for 10 minutes and remove.

While the bread shells are baking, combine the cheeses in a bowl and set aside.

Melt the butter in a large saucepan and add the shallots. Cook for a few minutes until they are soft and then add the mushrooms. Cook, stirring often, for about 6 minutes or until the mushrooms are soft. Add in the stock (if using), salt, parsley, chives and thyme.

Spoon the mushroom mixture evenly into the bread shells and top with cheese. Bake for 15 minutes. Turn the oven up to broil and broil for 2 minutes with the oven door cracked open. Garnish with a little extra parsley, chives and thyme.  

Fresh Greek Shrimp Summer Rolls with Garlic-Herb Dipping Sauce

If you like Greek salad as much as I do, you are going to love this handheld version with shrimp and dressing on the side. These may sound like a lot of work, but they go together so fast and, if you use precooked shrimp, there is no cooking involved. Fresh and light, these are the perfect summer dinner appetizer.  Every ingredient here is just a guide-feel free to leave out anything you don’t particularly care for.

Ingredients (serves 6 as an appetizer, 3 as a main course):

Dipping Sauce:

¾ cup extra virgin olive oil

2 fat cloves of garlic, minced

½ teaspoon anchovy paste (optional, but it is so good!)

¼ cup red wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ to 1 teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon sugar

½ teaspoon lemon zest

Rolls:

6 spring roll wrappers

Warm water

Filling:

1 cup baby spinach leaves

12 fresh mint leaves (optional)

20 or so fresh oregano leaves (optional)

½ of a small red onion, thinly sliced into half moons

½ cup pitted Kalamata olives, chopped

½ cup feta cheese, crumbled

1 small red pepper, thinly sliced

½ of a medium cucumber, peeled and cut into thin strips about 4 inches long

½ of a carrot, julienned

2 teaspoons nonpariel (small) capers

½ pound shrimp, cooked and cut in half lengthwise (from back to front instead of down the middle)

Directions:

Dipping Sauce: Make this a few hours ahead, if possible, to let all the flavors marry. Just combine everything from the olive oil through the lemon zest, cover and let rest at room temperature until you are ready to serve.

Rolls: Put very warm water into a wide, shallow bowl or frying pan. Quickly dip one spring roll wrapper at a time in the warm water, shake off excess water and place it on a clean work surface. Mine were sticking to my plastic work surface, so I sprayed it with just a touch of canola oil spray. Worked like a charm.

Wrap it up: On the side of the wrapper nearest you, place a few spinach leaves. Top the spinach with 2 mint leaves, some fresh oregano, a few red onion slices, a bit of chopped olives and then a bit of feta cheese.

Next to that, about in the middle of the wrapper, place some red pepper slices and top them with a few slices of cucumber and carrots.  

On the side of the wrapper farthest from you, place several of the shrimp slices and a few capers in a row, orange side down.

To fold, tightly roll the end of the wrapper nearest you over the veggies and cheese. Roll once more over the cucumbers and red peppers. Fold the sides in and roll once more over the shrimp. Turn it over and admire your handiwork. Repeat with remaining ingredients. Then serve whole or cut in half with the dipping sauce.

Decadent Brownie Bites (Gluten Free and Vegan)

(A dessert for Terrie)

Good night, sweet Prince. These are really phenomenal. Deep and fudgy, they have a beautifully crispy crust. Please, try these even if you aren’t feeding anyone who is gluten free and/or vegan. They are perfect. Note: These look thin because I didn't fill my muffin cups up to the halfway point--I did about 1/4 of the way up and made 16. 

Ingredients (makes 12 small muffin size bites):

2 Tablespoons ground flax seed

6 Tablespoons warm water

1/3 cup coconut oil, melted

½ cup butter and oil replacement made from rehydrated prunes and apples (like Sunsweet ‘Lighter Bake’®)

1 teaspoon vanilla

1 ¾ cups dairy free dark chocolate chips, melted

¾ cup gluten free multipurpose flour (I used King Arthur®)

¼ teaspoon salt

1 teaspoon espresso powder

1/3 cup unsweetened cocoa powder

1/3 cup granulated sugar

Directions:

Make an egg substitute by combining the ground flax seed with the warm water in a cup. Refrigerate at least 15 minutes.

Preheat oven to 350 degrees F and spray a 12 cup muffin tin (small cups, please, not the huge size) with vegetable oil spray.

In one mixing bowl, combine the coconut oil, butter/oil replacement, vanilla and melted chocolate chips. Stir to mix well. Add in the flax seed/water combo and stir again—everything should start to pull together after this because the flax seed acts as a binder.

In another bowl, mix the flour, salt, espresso powder, cocoa powder and sugar.

Slowly stir the wet ingredients into the dry and spoon into your prepared muffin tins about halfway full and bake for 30 minutes, rotating the tray once, halfway through baking. Remove and let cool, then run a knife around the edges of each brownie and gently remove to a wire rack to cool completely. 

Coconut Cream Filled and Chocolate Glazed Cream Puffs

I had a new post earlier today for Fresh Peach Ice Creamwith Salted Caramel Brittle in honor of what would’ve been my Father’s 92^nd birthday. Now, I want to honor the memory of my Mother on what would’ve been her 92^nd birthday tomorrow (yeah, they were born a day apart—isn’t that wild?). Mom loved Éclairs and Cream Puffs. I mean loved them. She also adored coconut. I’m using coconut 4 ways in a cream puff just for you, Mom! Happy birthday and I love you!

Cream puffs are so easy, even though they look so elegant. I remember making these in Junior High Home Ec (yes, I am that old, thank you very much). They always work and you can fill them with anything from chicken salad to this really wonderful coconut cream. The filling is so incredibly silky and creamy; it just dissolves in your mouth. And the chocolate glaze? Think of this as a richer version of that chocolate sauce that hardens when it becomes cold. Use any leftover glaze on ice cream, frozen banana slices, whatever. It’s so good you will want to double it.

Ingredients (makes 10 cream puffs):

For the puffs:

1 cup water

½ cup (1 stick) butter

1 cup all-purpose flour

4 eggs

For the cream:

1 (14 ounce) can coconut cream (from the specialty/ethnic foods section--not cream of coconut that you find by the liquor dept.)

1 cup heavy whipping cream

1 teaspoon unflavored gelatin (this helps the cream stay stable longer)

½ teaspoon coconut extract, optional

1/2 to 1 cup confectioner’s sugar (adjust to taste)

For the chocolate glaze:

2/3 cup good quality chocolate chips or 1 (8 ounce) chocolate bar, chipped into small pieces

1/2 cup coconut oil, melted and cooled slightly (2 minutes in the microwave at 50% power ought to do it)

1 Tablespoon unsweetened cocoa powder

1/4 cup corn syrup

Garnish: Shredded coconut or coconut chips

Directions:

Puffs: Preheat oven to 375º F. Line a baking sheet with parchment and set aside. Put the coconut cream in the fridge to chill.

In a large saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs one at a time, making sure each egg is completely combined before adding the next.

Drop the dough by about 1/3 cup measures onto your parchment lined baking sheet, about 2 inches apart. Bake 30-35 minutes or until puffed and golden. Cut a slit in the top of each puff with a sharp knife to let the steam escape, then let cool completely.

Coconut Cream:

In a large mixing bowl, or the bowl of a standing mixer, whip all ingredients together until fluffy peaks form. Chill in the fridge at least 30 minutes or until ready to use.

Chocolate Glaze:

Place all ingredients in a microwave safe bowl. Microwave on high for 20 seconds. Stir and repeat microwaving and stirring 2 more times. Stir until the mixture emulsifies (comes together in one smooth liquid). Put in a container and store at room temperature—do not refrigerate or the glaze will harden.

Assembly: Cut the top 1/3 off of each puff with a serrated or sharp knife. Pull out any excess dough in the middle (which will be very little) so that you have a perfect little cup. Spoon the coconut cream evenly between the puffs and put the tops back on. Spoon some of the glaze over each and sprinkle with shredded/chipped coconut if desired. Refrigerate up to 2 hours before serving.

Note: If you want, you can make the puffs, cream and glaze a day ahead—just store the puffs and cream separately in the fridge and keep the glaze on the counter--assemble before serving.

Fresh Peach Ice Cream with Salted Caramel Brittle (No ice cream freezer necessary)

Today would have been my father’s 92^nd birthday. I have so many great memories of him-the things he said, the things he liked to do and, of course, his favorite foods. Dad loved peaches—just adored them. He liked his ice cream on occasion too and this one is great. It isn’t overly sweet and the flavor of the peaches really comes through. It’s also very, very creamy. And then you hit one of those crunchy little brittle—so good. This one goes out to you, Pop. Happy birthday!

PS-you can totally skip the brittle if you want or even substitute a broken waffle cone or two.

Ingredients:

Brittle:

2/3 cup granulated sugar

4 Tablespoons water

½ teaspoon flaky sea salt

Ice Cream:

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla

2 cups heavy cream, chilled until it is very cold

4 medium sized, fresh peaches- peeled, seeded and diced small*

Directions:

For the brittle: Line a baking sheet with parchment paper or a silicone baking sheet (like Silpat®) if you have one. Put the sugar and 4 Tablespoons of water in a medium sized sauce pan and stir until combined. Then turn the heat to medium high and let cook, without stirring but gently swirling the pan once or twice, until golden brown, about 8-12 minutes. Go by color here, not time because your ‘medium high’ will be different than mine. Once it starts to color, keep a close eye on it, because it goes from golden to burnt very quickly.

Pour the caramel in a thin layer over the parchment/silicone (please be careful here and use an ovenproof glove or mitt—boiling hot sugar burns like crazy-don’t ask me how I know). Sprinkle with ½ tsp flaky sea salt and set aside. Note: to clean that pan that you just cooked sticky caramel in, just place it in the sink and fill it with hot water. Let sit for 15 minutes and the sticky stuff will wash right out.

For the ice cream: Put the sweetened condensed milk and vanilla in a large bowl. Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or a stand mixer with the whisk attached to whip the cream until it holds stiff, peaks, about 3 minutes.

Gently mix a scoop of the whipped cream into the condensed milk. This helps to lighten the mixture. Then, just fold the rest of the whipped cream into the condensed milk mixture. Add the peaches and fold again. Break the brittle into small pieces and fold them into the mixture (you might want to save some big pieces for garnish).

Place the ice cream in a loaf pan or other container. Place a piece of plastic wrap down, touching the top of the ice cream to prevent ice crystals from forming.

Freeze for 6 hours or overnight.

*The easiest way to peel peaches that I have found is to cut a cross just through the skin on the bottoms of the peaches and then drop them into boiling water for just 2-4 minutes, or until you can see the skin where you made the cross start to peel away. Then, just drop them in a bowl of ice and water for 5 minutes. Remove; dry on paper towels and peel. Also, make sure you use a small dice—large chunks of peach will turn into peach ice cubes!

Healthy Zucchini Banana Spice Muffins (gluten free, vegan and refined sugar free)

I was craving something cake-like, but I didn’t really want cake. I wanted a nice, moist muffin. And I had zucchini. I thought maybe I could hit my craving where it counts and still have something healthy. These are a bit like a dense, moist, spice cake and really knocked my cravings out of the park.

Ingredients (makes 9 muffins):

2 pitted Medjool dates

1 Tablespoon ground flax seed

1/3 cup warm water

½ cup natural applesauce

1 ripe banana, mashed

¼ cup coconut oil, softened but not liquefied

1 cup brown rice flour

1/2 cup coconut flour

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon cinnamon

A good few gratings of fresh nutmeg

2 cups grated zucchini

Directions:

Preheat oven to 350 degrees F. Line 9 cups of a regular sized 12 cup muffin tin with parchment cupcake liners and set aside.

In a Nutri Bullet, Ninja processor or just a good, strong regular blender, combined the dates, flax seed and warm water. Pulse until you get a thin paste.

In a large mixing bowl, using electric beaters (or a stand mixer with the paddle attachment-which is what I used), combine the date mixture, applesauce, banana and coconut oil. Mix on medium until thoroughly combined. Add the flours, baking soda, baking powder, cinnamon and nutmeg to the bowl and mix thoroughly. Throw the zucchini in and give it another go.

Divide the muffin batter evenly between your 9 lined muffin cups and bake for 20-25 minutes or until a toothpick comes out clean. Let cool slightly and enjoy a lovely, warm treat.

Crispy Cheddar and Bacon Wafers

Cheese wafers were a standard appetizer at any ‘60s or ‘70s soiree be it a hip cocktail party or a baby shower. The problem was they could be bland and/or too dry and crumbly. I wanted to amp up the flavor a little, add a binder (the egg) and play with the flours to see if I could make them gluten free and less dense than the traditional.  These are so incredibly good! I was thrilled with the nutty flavor from the almond meal along with the tangy flavor. Yeah, these rock.

Ingredients:

½ cup butter or margarine, softened

1 egg

½ teaspoon salt

Pinch of dry mustard

½ to 1 teaspoon hot sauce (I like Frank’s®)

¾ cup rice flour

¼ cup almond meal

1 cup shredded sharp cheddar cheese

¼ cup shredded parmesan cheese

3 or 4 strips cooked bacon, crumbled

2 cups crisp rice cereal (like Rice Krispies®), slightly crushed

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment and set aside.

In a large mixing bowl, cream the butter with an electric mixer/on a stand mixer. Add the egg, salt, dry mustard and hot sauce. Mix until thoroughly combined. Add in the rice flour and almond meal. Mix until thoroughly combined into soft dough.

Fold in the cheeses, the bacon and then the cereal. Honestly, it is easier to do this part with your hands. Roll into balls and place about 2 inches apart on the baking sheet.

Spray the bottom of a drinking glass with cooking spray and use the bottom to press down on each wafer.

Bake for 15 to 18 minutes or until the edges are golden. Remove to a wire rack with paper towels underneath and let cool completely—they crisp up as they cool. Store in an airtight container.

Ultimate summer sandwich-a re-imagined BLT (Cucumber, watermelon, bacon, goat cheese, and watercress with lemon mayo)

This sandwich is incredibly refreshing and so complex. I love getting a bite of watermelon next to fresh cucumbers and bacon and well, everything! It’s kind of sweet, kind of savory, kind of nutty from the sprouted grain bread, and very, very fresh.

This looks like a huge, messy sandwich and it is, my friends, it is. It’s perfect for eating and then jumping into the sprinkler to wash off.

Ingredients (serves 2):

4 slices sprouted grain bread, toasted

Lemon mayo:

¼ cup mayonnaise

2 teaspoons fresh lemon juice

4 thin slices of watermelon

4 thin slices of goat cheese (since goat cheese doesn’t ‘slice’ very well, just do your best)

4 thin slices of cucumber (halve the cuke and then cut lengthwise slices)

4 slices cooked bacon

4 thin slices of tomato

Seasoned salt, optional and to taste

1 bunch fresh watercress

Directions:

Couldn’t be simpler. For the spread, mix the mayonnaise and lemon juice together.

Coat one side of each toasted bread slice with the lemon mayo.

On 2 of the slices, lay down 2 slices of watermelon, 2 slices of goat cheese, 2 slices of cucumber (sensing a pattern here?), a light sprinkle of seasoned salt (if using), 2 slices of bacon, 2 slices of tomato, seasoned salt, a bit of the watercress and then top with another slice of toast, spread side down. Cut in half and enjoy.

Crackle-Top Brownies

These lovely, dark, dense brownies have a crackly crust that is so simple to do. Almost like ‘Brownies Brulee’.

Ingredients (makes one 13x9 pan):

1 cup butter (2 sticks)

1 cup chocolate chips (I used 60% cocoa chips)

1 ¼ cups granulated sugar for the batter plus 1/3 cup for the top

4 large eggs, lightly beaten

1 teaspoon vanilla

1 cup all purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon espresso powder

Directions:

Pre heat oven to 325 degrees F. Butter and flour a 13 x 9 baking pan.

In a large saucepan, melt the butter and chocolate chips together.

Remove from heat and stir in the 1 ¼ cups of sugar. Then, stir in the eggs and vanilla, mixing until completely smooth.

Stir in the flour, cocoa powder and espresso powder. Pour into the prepared pan. Evenly sprinkle the 1/3 cup sugar over the top.

Bake until a toothpick comes out relatively clean (these are very moist brownies), about 35 minutes. Let cool and then cut into squares. 

Wine Braised Short Ribs

I think short ribs are one of the most over looked cuts of beef. They are affordable (especially if you grab them on sale, like I did today) and have a luscious, rich flavor when slow cooked. This may seem like a fancy dish, but trust me, it is really easy, requires very few ingredients/pans and there is minimal effort involved.

Try these over True Grits— it’s a phenomenal combination.

Ingredients (serves 4):

8 small or 4 to 6 large beef short ribs (mine are small, around 3 inches long by 2 inches wide, so I used 8)

Salt and pepper

2 Tablespoons canola oil

1 (6 ounce) can tomato paste

2 teaspoons dried thyme

2 cups hearty red wine (like Pinot Noir)

2 cups beef broth

1 teaspoon salt (more if your broth is unsalted)

Freshly cracked black pepper-your call on the amount

Directions:

Cut the beef ribs into individual bones. Liberally salt and pepper all sides of each rib (if you do this on a piece of wax paper, it is really easy to turn the ribs to coat all sides, even the ends). Let sit for 15 to 30 minutes. This lets the salt really work magic on the meat.

Heat the oil in a 5 quart Dutch oven over medium heat. Place the ribs in the oil and brown them off-about 5 minutes per side, turning just a few times so they get nicely crusted. If you have large ribs, you may want to do two batches, so you don’t crowd the pan.

While the ribs are browning, make sure you have a large space in your oven and preheat it to 350 degrees F.

Combine the tomato paste, thyme, wine, broth, salt and pepper in a medium mixing bowl.

When the ribs are browned, pour the wine mixture over them and gently stir so that the ribs are nestled down into the sauce. The liquid should come just to the top of ribs. If not, add a few more glugs of wine. Or broth. But really, wine.

Bring to a boil and then remove the Dutch oven from heat. Cover it and place in the oven for 1 ½ hours. Then, uncover and cook for another 30 minutes to finish cooking and reduce the sauce. If there is oil sitting on the top of the dish that you don’t like, just use a few paper towels to it up.

Serve over mashed potatoes, cheese grits, polenta or quinoa. Garnish with a few sprigs of fresh thyme.

Chocolate Espresso Caramel Pie

(A pie for Jenny)

Deep, dark and decadent, this pie has a rich crust followed by a layer of silky caramel. The next layer is a cross between chocolate mousse and chocolate truffles. I love how the espresso is subtle but makes its presence known in this not-too-sweet pie.

Ingredients (makes one 9 inch pie):

Crust:

30 chocolate wafers (such as Nabisco® Famous Wafers)

1 teaspoon espresso powder

4 Tablespoons butter (1/2 stick), melted

Caramel layer:

1/4 cup water

1 cup granulated sugar

1/4 cup light corn syrup

4 tablespoons (1/2 stick) unsalted butter, cut into pieces

1/4 cup heavy cream

1 pinch of coarse salt
1/2 teaspoon vanilla

Chocolate espresso layer:
1¼ cups heavy cream

1 envelope (2 teaspoons) unflavored gelatin

2 teaspoons instant espresso powder

Pinch of salt

1 cup 60% chocolate chips (like Ghirardelli®)

4 tablespoons unsalted butter, softened

Directions:

Make the crust first: Preheat the oven to 350 degrees F. Process the chocolate wafers and the espresso powder in a food processor until about pea size. Stop and drizzle in the melted butter. Pulse until the crumbs are like damp sand. Pour crumb mixture into a 9-inch pie plate and, using the bottom of a spoon or your fingers, press firmly and evenly into the bottom and up the sides of the pan. Bake 12 minutes and remove to a wire rack to cool completely before adding in the caramel layer. You can turn the oven off at this point-you won’t need it any more.

For the caramel layer:

Place the water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Remove the pan from the heat and carefully whisk in butter, cream, pinch of salt and vanilla. Please be careful here-the butter, the cream and the vanilla will all foam up as you add them. That’s fine, it subsides. However, the hot caramel will cause the worst burns if it touches your skin, so just be careful, ok?

Pour the caramel into the crust and swirl the dish to let the caramel spread evenly all along the bottom. Let stand until the caramel is set, at least 45 minutes.

For the chocolate espresso layer:
Pour cream into a medium saucepan. Sprinkle gelatin over cream and let stand one minute. Heat on medium low for about 5 minutes, stirring constantly, until gelatin dissolves. Add espresso powder and salt and bring to a simmer, stirring to dissolve espresso powder and salt. Place chocolate in a medium heat proof bowl. Pour the simmering cream mixture over chocolate, cover, and let stand for 5 minutes to allow chocolate to soften. Using whisk, stir mixture slowly and gently until smooth. Add butter. Continue to whisk gently until fully incorporated. Pour filling over the caramel layer in the pie pan and tilt gently to make sure it covers the caramel layer. Refrigerate for at least 3 hours or until set to the touch.