Citrus Spiced Sweet Potato Mash- honorary mention on sizzleonthegrill.com
* http://www.sizzleonthegrill.com/blog/2007/11/ Also published on recipe4living.com
* http://www.recipe4living.com/recipes/citrus_spiced_sweet_potato_mash.htm
This comforting dish was created with the inspiration coming from my little girl, Kaia, she just loves this stuff!
Serves: 8
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients:
4 c. water, for boiling
6 sweet potatoes, peeled and cubed
½ c. heavy cream, or whole milk
½ c. fresh orange juice
1 t. orange zest
¼ tsp. ground nutmeg
¼ t. salt
Directions:
In a large pot bring water to a boil and add potatoes. Let cook about 15 to 20 minutes, until potatoes are fork tender. Drain and return to same pot.
In the meantime combine cream, orange juice and zest, nutmeg and salt in a small sauce pan and bring to a simmer over medium.
Pour cream orange mixture over potatoes and begin to mash with a potato masher or hand-held mixer until smooth.
One Pot Meatball and Gnocchi Soup- published on recipe4living.com
* http://www.recipe4living.com/recipe/one_pot_meatball_and_gnocchi_soup.htm
The combination of the herbs and red wine make for such a bountiful and refreshing dish. Opting for the turkey products is a very figure-friendly choice and using the lemon juice and zest in the meatballs also brings such a light zing to your mouth.
Prep: 30-60 minutes(depending on items being store bought or home made; meatballs and gnocchi)
Cook: 40 minutes
Total: 1 hour 10 minutes to 1 hour 40 minutes
Ingredients:
2 Tbs. olive oil
4 pieces turkey bacon, diced
4 carrots, chopped
3 celery stalks (with leafy parts), chopped
1/2 onion, diced
6 cloves garlic, roasted
2 bay leaves
1 Tbs. fresh thyme, minced
1 Tbs. fresh rosemary, minced
1/4 C. red wine, preferably cabernet
1 lg. can diced tomatoes(with liquid)
1 can garbanzo beans, drained and rinsed
2 C. gnocchi, store-bought or hand-made
4 C. chicken broth
salt and pepper, to taste
1/4 C. fresh parsley, minced
Meatball:
1 1/2 lb. ground turkey
1 egg
salt and pepper, to taste
1/4 tsp. red pepper flake
1 Tbs. fresh rosemary, minced
1 Tbs. fresh thyme, minced
1/4 C. grated parmesan cheese
1 lemon, juiced and zested
Directions:
Combine ingredients for the meatball mixture and set aside. Heat oil in a large dutch oven over medium heat and add the bacon. Cook until crisp, about 5-7 minutes. Remove bacon and drain on paper towel, set aside.
Next add the carrots, celery, onion, roasted garlic, bay leaves, fresh thyme and rosemary and let cook another 5-7 minutes.
Deglaze pan with red wine and let cook for 1 minute before adding the canned tomatoes, garbanzo beans, broth, salt and pepper.
Bring to a boil, reduce heat to a simmer and begin forming meatballs and dropping them into the soup. Also add the gnocchi and let simmer for 7-10 minutes, until both meatballs and gnocchi are floating to the top.
Return bacon to the soup and garnish with fresh parsley just before serving.
Italian BBQ Slow Cooked Pork Chops- published on recipes4living.com
* http://www.recipe4living.com/recipes/italian_bbq_slow_cooked_pork_chops.htm
This dish is a very different blend of flavors, a great fusion choice! Some may say different isn't good but we think different about that. Try this recipe with a side of fried asparagus and fluffy basmati rice.
Serves: 4
Prep: 10 minutes
Marinate: 1 hour
Cook: 4 hours
Total: 5 hours 10 minutes
Ingredients:
1/4 C. olive oil
1 C. tomato juice
2 cloves garlic, minced
1 Tbs. paprika
1 Tbs. onion powder
1 tsp. dried oregano
1 tsp. dried basil
4 thick cut boneless pork chops
2 C. Italian dressing
salt and pepper, to taste
Directions:
In a large plastic bag, combine pork chops with Italian dressing and let marinate for at least one hour. In a large bowl, combine olive oil, tomato juice, garlic, paprika, onion powder, oregano and basil. Stir until mixed thoroughly and pour into slow cooker.
Using a knife, cut little slits into each pork chop on both sides. Place marinated chops into slow cooker, coat chops with the sauce and then cover.
Cook on high for about 4 hours or on low for about 8 hours, until meat is tender. Baste chops with sauce periodically while cooking.
* Pairs well with fried asparagus and basmati rice.
Slow Cooked Aromatic Pot Roast- published on recipes4living.co
* http://www.recipe4living.com/recipes/slow_cooked_aromatic_pot_roast.htm
This recipe was inspired by my like for lightening up a dish when a hearty base is being used. This dish is wonderful served along side home-made dumplings.
Serves: 4-6
Prep: 10 minutes
Cook: 6 1/2 -8 hours
Total: 6 hours 40 minutes to 8 hours 10 minutes
Ingredients:
2 1/2 lb. sirlion bottom roast (tri-tip), trimmed
1 can cream of celery soup
1/2 pkg. leek dry soup mix
1 1/4 C. chicken broth
1/2 med. onion, sliced
1 stalk celery (with leafy parts), sliced 1/4-inch thick
Directions:
Combine soup, dry soup mix, broth, onion and celery. Stir until mixed well. Spoon about one half cup of the sauce mix into the crock pot to coat the bottom.
Next place meat into pot and cover with remaining sauce mixture. Cook on low for 6 1/2 - 8 hours or on high for 4 1/2 - 6 hours.
Orangelicious Slow Cooked Pork Chops- published on recipes4living.com
* http://www.recipe4living.com/recipes/orangelicious_slow_cooked_pork_chops.htm
Wow! This recipe almost tastes like a take on teriyaki and sweet and sour pork combined. Definitely serve with a nice side of plain white rice.
Serves: 2
Prep: 10 minutes
Cook: 4-8 hours
Total: 4 hours 10 minutes to 8 hours 10 minutes
Ingredients:
1 Tbs. olive oil
2 boneless pork chops
1/2 C. fresh squeezed orange juice
1 1/2 C. chicken broth
2 Tbs. honey
1 tsp. garlic salt
1 tsp. brown sugar, packed
1 tsp. orange zest
1 Tbs. cornstarch
2 Tbs. cold water
Directions:
In a large skillet, heat oil over medium-high heat and add pork chops. Let cook 1-2 minutes on each side, until crisp and browned. Remove chops from heat and set aside.
In the crock pot, combine orange juice, broth, honey, garlic salt, brown sugar and orange zest. Stir to mix and add pork chops, turning to coat each side with sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours, until tender.
Baste chops periodically while cooking. Remove chops to a warm plate and pour sauce into a medium sauce pan.
Combine cold water and cornstarch and stir to mix. Bring sauce to a simmer and add cornstarch, let cook until thickened. Serve over pork chops and white rice.
Perfectly Hard-Boiled Eggs and Wilted Baby Arugula and Leek Salad- published on recipes4living.com
*http://www.recipe4living.com/recipes/perfectly_hard_boiled_eggs_and_wilted_baby_arugula_and_leek_salad.htm
Also published in Taste of Home Country Woman Christmas 2012 Cookbook
* http://www.tasteofhome.com/recipes/wilted-arugula-salad
This is my take on the classic wilted spinach salad, with a nice kick from the arugula and leeks, it has also been named my Wilted Arugula BLT Salad.
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Serves: 2Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients:
4 slices bacon, cooked and crumbled (reserve 2 Tbs. bacon fat)
water, for boiling
2 eggs, hard boiled, sliced
5 oz. baby arugula
1 medium leek, cut in 1/2 lengthwise and sliced thin
1 medium tomato, chopped
4 radishes, sliced thin
Dressing:
2 T. reserved bacon fat
1/4 C. apple cider vinegar
2 tsp. sugar
1 1/2 T. yellow mustard
cracked pepper, to taste
Directions:
Preheat toaster oven/oven to 375 degrees. Layer bacon pieces flat on a baking sheet and cook for about 20 minutes, until golden crisp. Be sure to flip bacon once while cooking. Remove to paper towel, crumble and set aside.
In the meantime place eggs in a medium pot and cover with water. Bring to a boil, cover pot and turn off heat. Let sit 14-17 minutes and then drain. Shake eggs in pot to crack and cover with cold water to cool (this also will help peeling the eggs).
In a small mixing bowl combine reserved bacon fat, cider vinegar, sugar, and mustard and whisk. Assemble salad by layering ingredients and drizzle with dressing, then sprinkle with bacon crumbles and cracked pepper.
Browned and Baked Stuffed Mushrooms- published on betterrecipes.com
* http://appetizer.betterrecipes.com/browned-and-baked-mushrooms.html
These little bites were one of the first recipes I created back in college and they also were always a hit at the parties!
Serves: 6-8
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients:
8 oz. button mushrooms
8 oz. cremini mushrooms
3 tbsp. olive oil
6 pieces bacon, or turkey bacon, cooked and crumbled
4-5 pieces sour dough bread, diced
1 cup mozzarella, shredded
2 scallions(white & green parts), chopped
Salt and pepper, to taste
Directions:
De-stem the mushrooms and reserve the stems. Using a damp towel, gently clean the mushrooms. Finely chop up the reserved stems and place in a large bowl.
Heat one tablespoon of the oil in a large skillet over medium heat and add mushrooms. Leave mushrooms alone to prevent damaging its surface. Let cook about 5 to 7 minutes, until browned. Remove from heat and let cool and drain cap side up on paper towel.
Preheat oven to 325 degrees F. To the chopped stems add crumbled bacon, bread, cheese, scallions, salt and pepper. Drizzle in remaining two tablespoons of olive oil and toss to coat and combine mixture.
Place one tablespoon of mixture into each mushroom cap then place on a lightly greased baking sheet. Bake until golden crisp and bubbly, about 15 to 20 minutes.
Summer Garden Grilled Veggies- published on betterrecipes.com
* http://appetizer.betterrecipes.com/summer-garden-grilled-veggies.html
Also published on inmamaskitchen.com
* http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/grill_veg_season.html
Each summer we always plant varieties of both zucchini and eggplant, paired with our home grown herbs this recipe is a super simple and tasty way to prepare them! I also call this recipe Summer Garden Rosemary Grilled Veggies, though any herb could be used of course...
Serves: 4-6
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients:
3 Japanese eggplant, cut lengthwise ½ inch thick
3 zucchini, cut lengthwise ½ inch thick
1 tbsp. fresh rosemary, minced
1 tsp. sea salt/grey salt
½ tsp. fresh cracked pepper
1 tbsp. olive oil
Directions:
Heat grill to medium heat. In a medium bowl combine eggplant, zucchini, rosemary, salt and pepper. Drizzle in olive oil and toss to coat evenly.
Begin grilling vegetables on each side for about 3 to 5 minutes, until tender. Serve warm or cooled.
Peanutella Granola Balls- published on betterrecipes.com
* http://dessert.betterrecipes.com/peanutella-granola-balls.html
I created these healthy, yet too yummy of little granola balls for my little girl Kaia.
Serves: 12-16 balls
Prep: 20 minutes
Chill: 1 hour
Total: 1 hour 20 minutes
Ingredients:
2 T. honey
2 ½ T. peanut butter
1 ½ t. Nutella
2 c. granola
3-4 T. milk, or soy milk
Directions:
In a large bowl combine honey, peanut butter and Nutella. Using a spatula, stir in granola. Add just enough milk to moisten so the mixture sticks together.
Form into balls a little smaller than a golf ball and place onto wax paper lined baking sheet. Chill at least 1 hour before serving.
Baked Artichoke and Roasted Garlic Dip- published on betterrecipes.com
* http://appetizer.betterrecipes.com/baked-artichoke-and-roasted-garlic-dip.html
This recipe is one that was adapted from many, but mainly a family friend of ours Randy Mahan, she always would prepare it around Christmas time.
Serves: 6-8
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients:
2 can artichoke hearts, finely chopped
1 c. mayo
1 c. shredded mozzarella, plus ¼ c. for topping
¼ c. grated parmesan, plus 2 T. for topping
¼ c. shredded parmesan, plus 2 T. for topping
3 cloves roasted garlic, minced and pasted
Directions:
Preheat oven to 350 degrees F. In a large bowl combine ingredients; mix thoroughly. Lightly grease a 9 x 13 baking dish and add mixture smoothing top with a spatula. Sprinkle remaining cheeses and bake 20 to 25 minutes until golden and bubbly.
* Serve with wheat thins, toasted sour dough or any bread for that matter, or even raw veggies, etc.
Roasted Pineapple Heirloom 'n Brie Bruschetta- published on betterrecipes.com
* http://appetizer.betterrecipes.com/roasted-pineapple-heirloom-n-brie-bruschetta.html
This recipe was created the summer of 2009 when we had an abundant amount of this particular tomato that grew.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients:
2 large pineapple heirloom tomatoes, sliced ¼ inch thick
2 T. olive oil
Sea salt, to taste
Pepper, to taste
2 t. dried basil
10 slices sour dough baguette, ½ inch thick
1-2 cloves garlic, peel removed and whole
10 slices brie, ¼ inch thick
Directions:
Preheat oven to 375 degrees F. Place tomato slices on a lined and greased baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and dried basil. Roast until bubbly about 10 to 12 minutes.
In the meantime also toast slices of baguette just until golden but still slightly chewy. Rub partially toasted baguette with clove of garlic, top with a slice of both brie and tomato then return to oven. Finish toasting and melt cheese, about another 5 minutes.
Franks Party Wings- published on betterrecipes.com
* http://appetizer.betterrecipes.com/franks-party-wings.html
This recipe, or any similar variation of it, was created by both my boyfriend Josh and myself, therefore it is considered a "cabinet vibration"!
Serves: 4-6
Prep: 5 minutes
Cook: 25-30 minutes
Total: 30-35 minutes
Ingredients:
2 lbs. chicken party wings
1 cup Frank's Red Hot Chili 'n Lime hot sauce
1/4 cup brown sugar, packed
Salt and pepper, to taste
Vegetable oil, for frying
Directions:
Pre-heat cooking oil to 375 degrees F. either in cast iron skillet or deep fryer. In the meantime combine hot sauce, brown sugar, salt and pepper in a medium sauce pan. Bring to a boil, and then reduce heat and let simmer, uncovered, about 5 minutes for flavors to blend.
Once oil is ready, begin frying wings, in batches, until gold and crisp, about 8 to 10 minutes. Be sure that no pink remains in the wings. Drain cooked wings on paper towels.
Pour sauce mixture into a large bowl and toss wings to coat evenly. Serve immediately to prevent wings from getting soggy...we love SUPER CRISPY wings!
Roasted Pumpkin & Sweet Potato Soup with White Truffle Oil- published on recipe4living.com
* http://www.recipe4living.com/recipes/roasted_pumpkin_and_sweet_potato_soup_with_white_truffle_oil.htm
This recipe I created during Halloween a couple years ago, spookily delightful!
Serves: 8-10
Prep: 20 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 35 minutes
Ingredients:
3 T. olive oil, plus additional for drizzling
Salt and pepper, to taste
2 medium pumpkins
2 sweet potatoes, peeled and cubed
¼ c. minced garlic
2 T. minced ginger
¼ t. pumpkin pie spice
½ t. dried thyme
Salt and pepper, to taste
2 ¾ c. chicken stock, or vegetable
½ c. milk
½ c. heavy cream
White truffle oil, garnish
Directions:
Preheat oven to 400 degrees F. Season and drizzle olive oil on pumpkins and sweet potatoes and place on a baking sheet. Bake for 50 minutes to 1 hour, until flesh is tender of both.
When cool enough to handle, scoop flesh out of pumpkins and place in a large bowl. Also add sweet potatoes to the bowl set aside.
In a large sauce pot heat oil over medium heat and add garlic, ginger, pumpkin pie spice, thyme, salt and pepper. Cook about 1 minutes stirring constantly.
Add roasted pumpkin and sweet potatoes to the pot and let flavors meld, stirring frequently, about 3 to 5 minutes. Pour in broth, scraping any bits from the bottom of the pot, and bring to a boil. Reduce heat to low and simmer another 10 minutes.
Using an immersion blender, or a regular blender working in batches, begin pureeing the mixture until smooth. Add milk and cream and heat through, not boiling.
Garnish with dots of white truffle oil.
Sweet Potato Fries with Sage- published on recipe4living.com
* http://www.recipe4living.com/recipes/sweet_potato_fries_with_sage.htm
These classic American snacks are adapted into a healthier bite with even more flavor!
Serves: 4-6
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients:
non-stick cooking spray
4 c. water, for par-boiling
6 sweet potatoes, cut into desired French fry size
3 cloves garlic, minced
2 T. fresh sage, minced
½ t. sea salt
¼ t. cracked pepper
2 T. olive oil
Directions:
Preheat oven to 375 degrees F. Lightly grease a baking sheet with spray. In a large pot bring water to a boil and add potatoes. Let cook about 5 to 7 minutes, just to tenderize a bit.
Drain potatoes and place in a large bowl. Add garlic, sage, salt, and pepper to potatoes. Drizzle in olive oil and toss to coat evenly.
Spread potatoes onto baking sheet, leaving space in between the fries.
Bake 20 to 25 minutes, until golden and tender.
Braised Brussels Sprouts in No Thyme- published on betterrecipes.com
* http://easy.betterrecipes.com/braised-brussel-sprouts-in-no-thyme.html
Although the title of this recipe could not make sense to some as there is plenty of thyme in the dish, I just couldn't resist being playful! This recipe is also called Citrus White Wine Braised Brussel Sprouts in No Thyme.
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients:
2 tbsp olive oil
20 brussel sprouts, stemmed
2 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
1/2 lemon, juiced and zested
1/2 tsp dried thyme
2 tbsp unsalted butter
1/2 tsp sea salt
Fresh cracked pepper to taste
3 tbsp fresh parsley, minced
Directions:
In a large skillet, heat oil over medium. Add garlic and let cook 1 minute, being careful not to let it burn. Add sprouts and begin to sear, about 5 to 7 minutes.
Deglaze skillet with white wine, scraping any bits from the bottom, and let cook 1 minute. Add broth, lemon juice and zest, thyme, salt and pepper.
Cover and let simmer until sauce reduces by half, about 8 to 10 minutes. Slowly stir in butter until creamy consistency is achieved. Garnish with parsley.
Sac Valley Grilled Pork Tenderloin- published on inmamaskitchen.com
* http://www.inmamaskitchen.com/RECIPES/RECIPES/barbecue_grill/grill_pork_tender.html
Also published on allrecipes.com
* http://allrecipes.com/Recipe/Sac-Valley-Grilled-Pork-Tenderloin/Detail.aspx
This regional creation came from inspiration right out my doors, utilizing the wild blackberries around the property, along with earthy rosemary and sage from our garden then paired with a local red wine of your choice just makes for the perfect summer night! I can hear the crickets calling...
Serves: 4-6
Prep: 10 minutes
Cook: 30-40 minutes
Total: 40-50 minutes
Ingredients:
2 pounds pork tenderloin, trimmed and at room temperature
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon cracked pepper
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 cup blackberries
1/2 cup red wine, preferably cabernet
Directions:
Heat gas grill, or prepare charcoal as instructed, to medium high heat. In the meantime massage olive oil, salt, pepper, rosemary and sage into tenderloin.
On direct heat grill meat on each side for 15 minutes, until golden brown on all sides. Move tenderloin to indirect heat, along the side of the grill, and continue cooking for another 10 minutes or so. Turn meat frequently and be sure the temperature is at least 145 to 150 degrees. Let meat rest 10 to 15 minutes before slicing and serving.
While the tenderloin is resting combine blackberries and red wine in a small sauce pan and bring to a low boil. Reduce heat to a simmer and let cook until berries burst and the sauce reduces slightly, about 10 minutes.
Drizzle wine sauce over slices of herb grilled tenderloin.
Blue Stuffed Buffalo Burger- published on allrecipes.com
* http://allrecipes.com/Recipe/Blue-Stuffed-Buffalo-Burger/Detail.aspx
This creation I went out of my comfort zone to please my boyfriend with something new and different, for me working with buffalo was, though in the end it was a comforting dish!
Serves: 8
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients:
2 lb. ground buffalo
2 tsp. salt
½ tsp. pepper
4 tbsp. blue cheese crumbles
Salt and pepper, to taste
1/2 red onion, sliced in round ½ inch thick
8 pieces butter lettuce
8 tomato slices
8 tbsp. mayo
8 burger buns (potato, sour dough, wheat, etc.)
Directions:
Heat grill to medium high heat. In the meantime season buffalo with salt and pepper and combine until evenly distributed, then divide and pat buffalo into eight equal balls and stuff each with ½ teaspoon of blue cheese crumbles. Carefully seal the cheese inside and shape balls into patties. Lightly season each side of the patties with salt and pepper.
Begin grilling patties about 5 to 7 minutes on each side, depending on temperature preference. While burgers are cooking grill each side of onion slices on indirect heat until its juices caramelize.
Let burgers rest for a couple minutes after cooking. In the meantime lightly toast burger buns also on indirect heat.
Build burger by smearing each bun with mayo, next place grilled onion on bottom bun, set the burger, then tomato, lettuce and finish with the top bun.
Spiced Cauliflower Soup- published on allrecipes.com
* http://allrecipes.com/Recipe/Spiced-Cauliflower-Soup/Detail.aspx
This popular creamy soup is a perfect way to get those veggies into picky little eaters...a dollop of sour cream is the best garnish!
Serves: 6
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients:
2 c. water, for par boiling
1 head cauliflower
1 T olive oil
1 clove garlic, pasted
¼ t. nutmeg
1 t. salt
1 ½ c. chicken broth
¾ c. heavy cream
¼ c., plus 2 T. sour cream, garish
Directions:
Begin by par boiling the cauliflower until just tender, about 5 minutes. Drain, return to pot to steam away any extra liquid and set aside.
In large skillet heat oil over medium, add garlic and cook 1 minute. Add cauliflower, nutmeg and salt and cook another 3 to 5 minutes, stirring frequently. Next add broth and bring to a boil, reduce heat to low and let simmer about 15 minutes. Remove from heat and let cook slightly.
Using a food processor or hand blender, puree cauliflower until smooth. Return to pot and add cream, heat through but do not boil. Garnish each serving with 1 table spoon sour cream and enjoy!
Zucchini Stuffed Chicken- published in Taste of Homs Cooking for 2 Summer 2009 issue which I received a complimentary copy of!
* http://www.tasteofhome.com/recipes/zucchini-and-corn-stuffed-chicken
Serves: 4
Prep: 25-30 minutes
Cook: 30-35 minutes
Total: 1 hour 5 minutes
Ingredients:
4 boneless, skinless chicken breasts, trimmed and pocketed
2 zucchini, diced
½ cup frozen corn
¼ cup shredded parmesan cheese, plus 2 tbsp.
Salt and pepper, to taste
3 tbsp. olive oil
Directions:
Preheat oven to 350 degrees F. In a medium bowl combine zucchini, corn, 1/4 cup of the parmesan, salt and pepper; stir to mix thoroughly. Season both sides of chicken with salt and pepper. Evenly stuff each breast with squash mixture.
Place each breast in a large baking dish and drizzle with olive oil then sprinkle with remaining 2 tablespoons of parmesan.
Place in the oven on center rack and cook about 30 to 35 minutes, or until temperature reaches 170 degrees F.
*Optional: I sometimes wrap the breasts with a slice of bacon, place on a rack in a baking dish and bake until cooked through.
Slow-Cooked Caribbean Pot Roast- won first place in Taste of Homes Healthy Cooking "Easy, Healthy Supper Contest" and is published in the Dec./Jan. 2010 issue, in the 2010 Healthy Cooking Annual Recipes cookbook, in the Dec./Jan. 2011 issue, in the 2011 Healthy Cooking Annual Recipes cookbook which I received the magazine and book along with a prize of $600!
* http://www.tasteofhome.com/Recipes/Slow-Cooked-Caribbean-Pot-Roast
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Serves: 4-6
Prep: 15 minutes
Cook: 6-8 hours 20 minutes
Total: 6 to 8 hours 35 minutes
Ingredients:
1 ½ T vegetable oil
2 ½ lbs. boneless beef chuck roast
2 cloves garlic, minced
¾ c. onion, chopped
¾ t. salt
14 oz. can tomato sauce
1 T. white sugar
¾ T. brown sugar
¾ T. flour
¾ t. unsweetened cocoa powder
¾ t. chili powder
1 t. cumin
½ t. dried oregano
¾ t. coriander
1/8 t. cinnamon
¾ t. orange zest
2 sweet potatoes (not yams), cubed
2 carrots, peeled and sliced
½ celery stalk, diced
1 c. frozen peas, thawed
1/3 c. toasted sliced almonds (garnish)
Directions:
In a large skillet heat oil over medium high heat and begin browning roast on all sides, about 15 minutes total. Remove roast and place into a slow cooker.
Using same skillet reduce heat to low and add garlic, onions and salt. Cook just until tender, about 3 minutes. Stir in tomato sauce scraping any bits from the bottom.
In a small bowl combine both white and brown sugar, flour, cocoa powder, cumin, chili powder, oregano, coriander, cinnamon and orange zest. Stir dry ingredients into sauce until well mixed.
Pour sauce over roast in slow cooker and toss in sweet potatoes, carrots and celery. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Last 10 minutes of cooking add peas to warm through and garnish with toasted sliced almonds.
*Optional: May be time consuming but I often omit the sweet potatoes and substitute home made butternut squash raviolis then spoon the meat, vegetables and sauce over top...unexplainably tasty with all those spices and flavors combined!
Vanilla Speckled Cheesecake with Orange Scented Chocolate Graham Crust Ganache and Fresh Raspberry Topping- won Mixing Bowls Luscious Chocolate Dessert Challenge where my recipe will be featured in their September 2010 issue (photos to come) which I will receive a copy of along with a prize of $1000!!!
* http://www.mixingbowl.com/message/recipe/view.castle?g=1537317&m=9901639
Always trying to use her most favorite of ingredients, I created this cheesecake for my mom's birthday one year which ended up being a winner on many levels...I even had a friend request I make it for her husband's birthday!
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Prep: 20 minutes
Cook: 1 hour 45 minutes
Cool: 30 minutes
Chill: 4 hours
Total: 6 hours 20-30 minutes...but it's worth it!!!
Ingredients:
Crust:
2 c. chocolate graham cracker crumbs
Zest of 1 orange
½ c. (1 stick) unsalted butter, melted
Non-stick cooking spray
Filling:
2 (8oz.) packages cream cheese, softened
3 eggs
1 c. sugar
1 pint sour cream, fluffed with a fork until smooth
1 vanilla bean, split and flesh removed
Topping:
1 c. semi-sweet chocolate chips
½ c. sweetened condensed milk
2 pints fresh raspberries, gently cleaned and pat dry
3 c. boiling water, for baking
Directions:
Preheat oven to 325 degrees F. For the crust combine chocolate graham crumbs, orange zest and melted butter in a medium mixing bowl and stir until mixture is moist. Pour into a greased 8 inch spring form pan and using the bottom of a measuring cup press crust evenly up around the edges as well as flat on the bottom. Place in refrigerator for 5 minutes to set.
In the meantime using an electric mixer beat cream cheese until light and fluffy, smooth and lump free. Add eggs one at a time and beat until thoroughly combined. Slowly begin adding sugar while beating until creamy, about 2 minutes. Finally add sour cream and vanilla bean and continue to beat until evenly distributed but do not over beat. Be sure to scrape edges of bowl throughout mixing to prevent any lumps.
In a large pot boil water needed for baking bath. Pour batter into chilled chocolate crust and using a spatula smooth the top. Wrap a large piece of aluminum foil up around the pan and place into a large roasting pan. Carefully pour hot water into roasting dish ¼ of the way up the sides of the spring form pan.
Bake for 45 minutes and then turn off the oven and let cake sit for 1 hour in the oven. The cake should jiggle slightly when removed from oven. At that point remove from roasting dish and let rest at room temperature for 30 minutes. Chill cheesecake in refrigerator for at least 4 hours, loosely covered.
Broccoli-Cauliflower Cheese Bake- published in Taste of Homes Healthy Cooking September/November 2010 issue and Taste of Home Healthy Cooking 2011 Annual Recipes cookbook, which I received complimentary copies of!
* http://www.tasteofhome.com/Recipes/Broccoli-Cauliflower-Cheese-Bake
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Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Ingredients:
Non-stick cooking spray
Water, for boiling
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
2 T. unsalted butter
2 ½ T. flour
2 ½ c. milk
1 t. brown mustard
¼ t. ground nutmeg
1/8 t. cayenne pepper
Salt and pepper, to taste
4 oz. shredded mozzarella, ¼ c. reserved
4 oz. shredded Swiss, ¼ c. reserved
Directions:
Preheat oven to 425 degrees F. Combine broccoli and cauliflower in a large pot and add enough water to cover vegetables. Cover and bring to a boil, cook until al dente, about 8 to 10 minutes. Drain and place into a greased 9 x 13 baking dish.
In the meantime in a medium sauce pan melt butter over medium heat and add flour. Cook about 1 to 2 minutes whisking constantly. Slowly add milk still whisking to prevent lumps from forming. Simmer until sauce thickens slightly, about 3 to 5 minutes. Stir in brown mustard, nutmeg, cayenne, salt and pepper.
Slowly begin adding cheeses stirring to melt until combined. Pour sauce over broccoli and cauliflower and bake 25 minutes, until bubbly. Top with reserved cheeses and continue cooking another 5 minutes until golden.
Let rest about 5 minutes before serving.
Almond Pesto Turkey Cheeseburger with Sundried Tomato Aioli- one of the 36 finalists in the Cheese Champions Winning Recipe Contest earning me a $50 Safeway gift card and is published in Safeways Cookbooklet Sept. 2010 issue!
* http://cheesechampionsonline.com/congratulations-to-the-36-winners-of-the-cheese-champions-winning-recipes-contest/
*On the cover: Grand Prize Winner Camilla Saulsbury's Choocolate Goat Cheese Mousse Torte with Fresh Raspberries...Congrats Camilla!
Serves: 6
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients:
1/3 c. almond pesto, see recipe
1 ¼ lb. ground turkey
Salt and pepper, to taste
6 slices provolone
6 pieces romaine lettuce
6 slices tomato
6 slices onion
¼ c. plus 2 T. mayo
3 T. sundried tomatoes
6 whole wheat burger buns
Almond Pesto
2 c. fresh basil leaves
1/3 c. olive oil
½ almonds
½ c. freshly grated parmesan
4 cloves garlic, quartered
Salt and pepper, to taste
Directions:
For the pesto combine ingredients in a food processor and pulse until smooth. Add oil if needed while pulsing.
Heat grill/griddle over medium heat, or 375 degrees F. In a medium bowl combine pesto and ground turkey; blend well. Evenly break down mixture into six balls and form into patties. Season both sides with salt and pepper.
Grill patties until no longer pink, about 5 to 7 minutes per side. Top with cheese to melt. While burgers cook also grill onions until caramelized, being careful not to burn them. Spread buns with butter and lightly toast them on the edges of the grill until golden crisp.
Combine mayo and sundried tomatoes in a blender and pulse until smooth. Spread toasted buns with aioli and build burger with grilled onion on bottom, patty, tomato, lettuce and top bun.
* This recipe is a bit different than the one entered in the contest but for the most part is the same.
Cheesy Artichoke Phyllo Cups- won Athens/phyllo.com June 2010 monthly recipe contest earning $100!
* http://www.phyllo.com/community/viewtopic.php?t=2464
Serves: 24 mini cups
Prep: 10 minutes
Cook: 12-14 minutes Total: 25 minutes
Ingredients:
1 (14.5 oz.) can artichoke hearts, chopped
1 c. mayo
2 cloves garlic, minced and pasted with salt
¼ c. cheddar, shredded
¾ c. mozzarella, shredded
24 mini phyllo cups
Olive oil, as needed
Directions:
Preheat oven to 350 degrees F. In a large bowl combine artichokes, mayo, garlic, cheddar and mozzarella; mix until evenly distributed and set aside.
Place mini phyllo cups into 24 mini muffins molds and evenly fill with the artichoke mixture.
Bake 12 to 15 minutes, or until golden and bubbly. Let rest a few minutes before serving.
Strawberry Banana Soy Chocolate Milk Smoothie- won the California Strawberry Commission "Everyday Super Fruit Recipe Contest" earning a $250.00 gift card to amazon.com!
* http://www.facebook.com/CAStrawberries#!/photo.php?pid=5166174&fbid=429084512882&id=83831762882
Serves: 4
Prep: 5 minutes
Ingredients:
4 c. California whole frozen strawberries4 bananas, sliced and frozen
1 c. Greek yogurt, honey flavor
6 c. soy chocolate milk
4 sprigs chocolate mint, to garnish
Directions:
Combine ingredients in a blender beginning with strawberries and bananas then yogurt and soy chocolate milk.
Blend until smooth. Pour evenly into four glasses and garnish each with a sprig of chocolate mint.
Caribbean Braised Beef Short Rib Tacos- one of the 25 runner up winners in the What's the Official Avocado Recipe of Your Kick Off Recipe Contest earning a box of Hass avocados and an autographed Tyler Florence cookbook!
Serves: 4-8
Prep: 20 minutes
Cook: 1 hourIngredients:
2 lbs. boneless beef short ribs, at room temperature
2 T. unsalted butter
½ red onion, finely chopped
2 cloves garlic, minced
3 c. canned tomato, pureed
1 ½ T. apple cider vinegar
1 T. Worcestershire
2 T. brown sugar
1 key lime, zest and juice
1/8 t. cinnamon
1 pinch ground clove
1 pinch nutmeg
1 t. red pepper flake
12 flour tortillas
3 c. purple cabbage, shredded
4 avocados, pitted and sliced
1 c. cilantro, minced
½ c. sour cream, garnish (optional)
Directions:
Melt butter in a large Dutch oven over medium high heat and add short ribs. Cook until golden, about 5 to 7 minutes per side. Remove and set aside.
To same pot add onion and garlic and cook 1 to 2 minutes, being careful not to burn garlic. Pour in remaining ingredients scraping bits from bottom.
Return short rib to sauce and cover. Reduce heat to low and simmer until meat falls apart about 40 minutes. Assemble tacos by layering meat, slaw, avocado and cilantro.
Pumpkin Soup with Pomegranate Seeds, Sweet Cream Drizzle and Sage Toasted Croutons- won the What's Your Favorite Thanksgiving Recipe Contest with the California Strawberry Commission earning a strawberry teapot!
* http://www.facebook.com/#!/photo.php?fbid=1712696014159&set=o.83831762882
Serves: 4-6
Prep: 15-20 minutes
Cook: 35 minutes
Ingredients:
2 T. olive oil
1 carrot, peeled and sliced
1 onion, chopped
1 T. fresh sage, minced
1 t. garlic powder
1 medium pumpkin, cubed
3 c. chicken broth
Salt and pepper, to taste
Pinch nutmeg
1 pomegrante, seeded
Drizzle
¼ c. cream cheese, softened
2 T. powder sugar
2 T. milk
Croutons
1 slice sourdough bread, cubed small
1 T. fresh sage, minced
1 T. olive oil
1 T. unsalted butter
Directions:
In a large pot heat oil over medium and add carrot, onion, sage and garlic powder. Cook stirring often about 3 to 5 minutes. Add pumpkin, season with salt and pepper and continue cooking another 8 t o10 minutes.
Add broth and bring to a boil, cover and reduce heat to low. Let simmer until pumpkin is tender about 15 to 20 minutes.
Using an immersion blender, or regular blender working in batches, pulse until smooth. Season the soup with more salt and pepper to taste along with a pinch of nutmeg.
For the drizzle combine cream cheese, powder sugar and milk in a small bowl and using a mixer blend until smooth. Set aside.
For the croutons heat both oil and butter over medium in a small skillet and add bread cubes and sage. Toss to coat evenly and cook until lightly toasted stirring often about 3 to 5 minutes. Season with salt and pepper and set aside.
To serve, top each portion off with a drizzle of sweet cream, a small pile of sage croutons and pomegranate seeds.
Spring Mix Strawberry Avocado Salad with Honey Double Lime Dressing- won the California Strawberry Commission December Recipe Contest earning a $50.00 gift card to Amazon.com!
Serves: 4
Prep: 15 minutesCook: 5 minutes
Ingredients:
12 oz. spring mix
1 pint California strawberries, sliced thin
2 avocados, pitted and sliced thin
1 stalk celery, sliced thin
¼ c. walnuts, chopped
2 T. honey
2 T. fresh lime juice
1 t. fresh key lime juice
Salt and pepper, to taste
1/3 c. olive oil
Directions:
In a large bowl combine greens, strawberries, avocados, celery and walnuts; set aside. In a small bowl combine honey, limes juices, salt and pepper then slowly drizzle in olive oil while whisking until slightly thickened.
Pour dressing over salad and toss gently to coat evenly. Serve immediately.
Terrific Turkey Enchiladas- won 1st place in Taste of Homes "South West Recipe Contest" earning $500 and is published in their April/May 2011 issue as well as in the Taste of Home 2012 Annual Recipes cookbook, which I received complimentary copies of!
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Serves: 2-4 (6 enchiladas)
Prep: 20 minutesCook: 50 minutes
Ingredients:
Filling:
1 T. olive oil
1/3 c. onion, chopped
1 clove garlic, minced
¾ T. chili powder
1 t. dried oregano
½ T. cumin
¾ lb. ground turkey
1/3 (7 oz.) can Mexican salsaSalt and pepper, to taste
1 T. corn meal
1 ¼ c. Mexican style shredded cheese, 1/3 c. reserved for top
6 flour tortillas
¼ c. sliced black olives (garnish)
Sauce:
1 ¼ c. frozen corn
4 oz. can green chile
1 c. cilantro
salt and pepper, to taste
1/3 c. heavy cream
Directions:
Heat oil in a 12 inch skillet over medium high and add onion. Cook until almost tender, about 5 minutes. Add garlic, chili power, oregano and cumin and continue cooking another couple minutes. Add turkey and cook until browned and no longer pink, about 8 to 10 minutes.
Stir in salsa and season with salt and pepper. Next sprinkle in corn meal, stirring constantly, until thickens; almost immediately. Remove from heat and set aside to cool.
Preheat oven to 350 degrees F. In a food processor combine ingredient for sauce and pulse until smooth, but still slightly chunky.
Lightly coat the bottom of an 8 x 8 baking dish. Begin assembling enchiladas by evenly distributing turkey meat between six flour tortillas. Top each with 2 tablespoons of cheese and roll tightly into an enchilada.
Place enchiladas fold-side down in dish and top with remaining sauce and cheese. Cover with foil and bake 30 minutes. Remove foil and cook another 5 minutes until golden and bubbly.
Top with black olives for garnish.
Bacon Blue Cheese Burger with Balsamic Tomato Jam and Basil Aioli- won in the 101 Best Ground Beef Recipe Contest earning a $50.00 gift card to Amazon.com!
* http://www.reciperules.com/101bestgroundbeef.html
Serves: 1
Prep: 10 minutesCook: 12-15 minutes
Ingredients:
Burger:
4 oz. ground beef, formed into a patty
1 pinch salt and pepper, to taste
Balsamic Tomato Jam:
¼ c. cherry tomatoes
1 T. white sugar
2 T. balsamic vinegar
Basil Aioli:
2 T. mayo
1 t. fresh basil, minced
1 t. minced garlic
2 slices thick-cut bacon, cooked
2 oz. blue cheese crumbles
1 ciabatta bun, cut in half and toasted
Directions:
Preheat grill to medium high heat. Form beef into a patty and season both sides with salt and pepper. Place burger patty over direct heat and cook to desired temperature about 12 to 15 minutes total. Towards the end of cooking time toast the ciabatta bun until slightly golden.
While burger is grilling prepare tomato jam by combining cherry tomatoes, sugar and balsamic vinegar in a small sauce pan and heat over medium. Cook until tomatoes burst open, flavors meld then reduces into a jam, about 10 minutes.
For the basil aioli combine mayo, basil and garlic in a small bowl and mix well.
To assemble burger smear basil aioli onto bottom bun, next place burger patty, top with blue cheese and bacon slices then smear tomato jam onto top bun and place onto burger. Enjoy!
Dreamy Bacon Blue Cheese Burger with Balsamic Tomato Basil Jam and Mustard Aioli- won 3rd place in Stanford's Ultimate Recipe Showdown in a live cook-off, where I was flown to Lake Oswego, OR. to participate in, earning $1,000, $300 in gift cards to Stanford's restaurant and my burger will be featured on their menu the summer of 2011!
Getting ready to cook my burger...
Chef Nate and I...
Preparing my burger...
Choosing which burger to serve to the judges...
Presenting my burger to the judges...
Waiting for the winners to be announced...
I WON 3rd PLACE!!!
Receiving my check...
My check and I...
My burger and I...
My WINNING burger!!!
All the winners...
Southwest Soyrizo Double Potato Soup- honorary mention on http://www.soulfoodandsoutherncooking.com/
Serves: 4
Prep: 15 minutesCook: 45 minutes
Ingredients:
1 T. olive oil
12 oz. soyrizo
1 medium onion, chopped
4 carrots, peeled and sliced thin
6 c. chicken broth
2 cloves garlic, minced
1 dried guajillo pepper, reconstituted and minced
1 t. dried Mexican oregano
2 sweet potatoes, peeled and diced
2 Yukon gold potatoes, peeled and diced
3 Roma tomatoes, diced
2 T. cilantro, minced, plus 4 sprigs for garnish
1/4 c. sour cream
1 avocado, pitted and diced or sliced
1 Clementine orange, cut in 1/4
Directions:
Heat oil over medium high in a large sauce pot and add soyrizo. Cook until lightly browned about 8 to 10 minutes. Using a slotted spoon scoop soyrizo into a bowl and set aside.
To same pot add onion and cook 3 to 5 minutes stirring often. Add carrots and cook another 5 minutes. Deglaze pot with broth scraping bottom of pan clean. Stir in garlic, dried oregano, Marx Foods guajillo pepper, potatoes and tomatoes. Bring to a boil, reduce heat to low and simmer about 20 to 25 minutes for potatoes to cook and flavors to meld.
Before serving stir in minced cilantro and browned soyrizo. Garnish each portion with 1 tablespoon of sour cream, 1/4 of an avocado, a squeeze of 1/4 of a Clementine across soup and top with a sprig of cilantro.
Soft Poached Eggs with Tarragon and Asparagus- featured on http://www.egglandsbest.com/ and won a dozen Egglands Best eggs!
* http://egglandsbest.com/recipes/breakfast-brunch/recipe/11-06-21/Soft-Poached-Eggs-with-Tarragon-and-Asparagus.aspx?ReturnURL=%2frecipes%2fbreakfast-brunch.aspx%3fPage%3d8
Serves: 4
Prep: 15 minutesCook: 10 minutes
Ingredients:
1 T. olive oil
1 bundle asparagus, trimmed and ends peeled
4 eggs, soft poached
1 clove garlic, minced
2 T. Mexican tarragon, minced
Salt and pepper, to taste
2 T. unsalted butter
¼ c. Italian bread crumbs
Directions:
Prepare an ice bath in a large bowl and set aside. Bring a large pot of salted water to a boil and add asparagus. Cook until bright green, about 3 to 5 minutes. Transfer to ice bath to stop cooking and set aside.
In a large skillet heat oil over medium and add garlic. Cook about 1 minute before adding asparagus, Mexican tarragon, salt and pepper. Toss to coat evenly and cook another few minutes until asparagus is still crisp but also tender and warmed through.
Transfer asparagus to a platter and keep warm. In the same skillet melt butter over medium and add bread crumbs. Toss to coat evenly and cook until toasted, about 3 to 5 minutes.
Garnish each four servings with one poached egg and one tablespoon of toasted bread crumbs.
Teriyaki Burger with Swiss and Red Wine Herb Mushrooms- won 2nd place in The Pub at Ghirardelli Sqaure Burger Contest and a $40 gift card to the restaurant!
* Note from The Pub:
After much burger testing, we have finally arrived at a winner!
We had some incredible burger entries that definitely deserve an honorable mention.
For 3rd place was the Butter Burger submitted by Phuong Mai with butter mixed in the patty: dec-a-dent.
For 2nd place was the Teriyaki Swiss Burger with Red Wine Herb Mushrooms submitted by Jenn Tidwell. We were immediately intrigued by the combination of ingredients and yet it all worked so well. Check out her food blog My Kitchen Kreations To You for more of these winning combinations that she dreams up.
And now, drum roll, please...
The Winning Burger is the R Bar Burger, which is a play on a cheesesteak. Tod Alsman, Pub regular and R Bar and Wreck Room owner, submitted a recipe that truly wowed us. The burger has an 8 oz Niman Ranch beef patty topped with a very special homemade "cheese whiz" sauce with béchamel, cheddar and gruyere and topped with sauteed peppers, onions, and hot cherry peppers on an egg bun. It's got cheese sauce, a spicy kick, and is a burger that we are proud to feature. Look for it on The Pub's menu and order it for the next 6 months starting this Friday.
Serves: 4
Prep: 10 minutesCook: 12 minutes
Ingredients:
1 lb. ground beef
1 t. salt
½ t. pepper
¼ c. teriyaki sauce
4 slices Swiss cheese
2 T. olive oil
8 oz. button mushrooms, sliced thin
1 T. fresh thyme, minced
¼ c. red wine
8 slices of sour dough bread
4 t. mustard
Directions:
In a large bowl combine ground beef, salt, pepper and teriyaki; mix well. Divide into four even balls and form into patties.
In a large skillet or griddle heat 1 tablespoon of oil over medium-high heat. Cook patties until medium, about 4 to 6 minutes per side. Top each patty with a slice of cheese the last few minutes of cooking to melt.
While burgers cook in a separate skillet heat remaining 1 tablespoon of oil over medium and add mushrooms. Toss to coat and cook until tender, about 8 to 10 minutes.
Deglaze mushroom pan with red wine the last few minutes of cooking and add thyme. Let simmer until burgers are ready to build.
Smear 1 teaspoon of mustard on bottom sour dough slice, place patty then top with mushrooms and finish with top sour dough slice.
Spicy Mustard Grilled Sweet Apple Chicken Sausage, Cheese 'n Pear Cracker Stack- won 1st place in the Al Fresco Healthy BBQ Challenge earning $500 plus a loot of Al Fresco products!
* http://apps.facebook.com/bbq-challenge/
Serves: 16 cracker stacks
Prep: 10 minutes
Cook: 10 minutes
Ingredients:
2 links Al Fresco fresh Sweet Apple Chicken Sausage
16 Ritz crackers16 pieces sharp cheddar cheese, sliced 1/4-inch thick
16 pieces of Anjou pear, sliced 1/2-inch thick
1/2 c. spicy mustard
Directions:
Preheat grill to medium-high heat and grill sausage until cooked through, about 10 minutes, turning often for even doness. Slice each link 1/2 inch thick.
Place crackers on a platter and top with grilled chicken sausage slices, cheese, pear and drizzle each with 1/2 tablespoon of spicy mustard.
Makes for the perfect simple healthy snack or appetizer!!!
Spiced Acorn Squash and Hickory Smoked Swiss Souffle- won the Borden Single Sensations & All You recipe contest earning $1000 and is featured in the All You November 2011 issue!
* http://www.friendsofelsie.com/pages/all-you-recipe-challenge
Serves: 4
Prep: 20 minutesCook: 55-60 minutes
Ingredients:
2 T. olive oil
1 acorn squash, peeled, seeded and diced
½ t. cinnamon
¼ t. nutmeg
1/8 t. cayenne
¼ c. unsalted butter, melted
2 egg yolks
3 gg whites, whipped to foam
4 slices Borden Single Sensations Hickory Smoked Swiss Cheese
Directions:
Preheat oven to 375 degrees F. Evenly spread squash on baking sheet and drizzle with oil. Season with cinnamon, nutmeg and cayenne; toss to coat evenly.
Bake until tender about 20 to 30 minutes. Remove and place in medium bowl then using a potato masher mash squash until almost smooth.
To squash, add melted butter, yolk, whipped and egg whites. Gently fold until evenly incorporated, spoon into five ounce oven-proof ramekins and top with cheese slices.
Bake until raised and golden about 55 to 60 minutes.
Tra Vigne Green Beans- published in Tastes of Homes Christmas 2011 Cookbook
* http://www.tasteofhome.com/recipes/tra-vigne-green-beans
Citrus Ginger Carrot Soup- published in Taste of Homes Christmas 2011 Cookbook
Lemon-Butter Brussels Sprouts- published in Taste of Homes Holiday Celebrations 2011 Cookbook and the Feb./Mar. 2014 magazine issue!
Lemon Herb Quinoa- published in Taste of Homes Holiday & Celebrations 2011 Cookbook
Rainbow Potato Chips with Creamy Onion Dip- published in Taste of Homes Holiday Celebrations 2011 Cookbook
Tuna Stuffed Tomato with Pesto Pasta and Peas- won in a Bumble Bee tuna contest earning a bunch of Bumble Bee products!
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Prep: 10 minutes
Cook: 20 minutes
Ingredients:
12 ounces whole wheat pasta shells
1/2 cup pesto sauce
2 cups fresh peas
1/2 cup freshly grated parmesan cheese, plus more for top if desired
4 large tomatoes, hollowed
10 ounces canned tuna, water removed
1/4 cup mayo
2 cups fresh peas
1/2 cup freshly grated parmesan cheese, plus more for top if desired
4 large tomatoes, hollowed
10 ounces canned tuna, water removed
1/4 cup mayo
1/4 cup bread crumbs
2 tablespoons unsalted butter
2 pinches cracked pepper, to taste
4 teaspoons fresh parsley, minced (garnish)
2 pinches cracked pepper, to taste
4 teaspoons fresh parsley, minced (garnish)
Directions:
Bring a large pot of salted water to a boil. Add pasta
shells and cook until tender, about 8 to 10 minutes. Drain and toss with pesto
and parmesan until coated well.
In the meantime preheat oven to 350 degrees
F. In a medium bowl combine tuna and mayo; mix until evenly blended and stuff
into hollowed tomatoes.
In a small skillet melt butter over medium
and add bread crumbs. Toss to coat and cook until toasted, about 5 minutes. Top
each tomato with one tablespoon of toasted bread crumbs and bake until tender,
about 20 minutes.
Apple Butter Sweet Potato Black Trumpet Mushroom Pizza with Sage and Black Truffle Oil Drizzle- won the Today Food Home Chef Challenge earning a feature on the website and the title of Today Home Chef!
Serves: 8
Prep: 20
minutes
Cook:
12-15 minutes
Ingredients:
1/2 oz.
Marx Foods dried black trumpet mushrooms
water,
for soaking
1 whole
wheat pizza crust
1/2 c.
apple butter
1/3 c.
mashed sweet potato
2 c.
shredded mozzarella cheese
2 T.
fresh sage, minced
1 T.
black truffle oil
Directions:
Preheat oven to 400 degrees F. To prepare the dried mushrooms bring some
water to a boil and pour over mushrooms; let soak about 20 minutes until
soft. Drain and reserve mushroom stock for another dish.
Assemble pizza by placing crust on pizza pan then evenly smear apple butter and
mashed sweet potato across crust almost to edges. Next sprinkle
mozzarella over pizza then top with black trumpet mushrooms; bake for 12 to 15
minutes until golden and bubbly.
Remove pizza from oven and garnish with both
fresh sage and black truffle oil. Let rest a few minutes for cheese to
set then slice into about 8 even pieces and serve.
Chorizo Loaded Potato
Skins- won 2nd place in the Wisconsin Potatoes Campfire Recipe Contest earning an awesome camping chair and a feature on the website!
* https://www.facebook.com/events/382040855183335/?ref=notif¬if_t=plan_user_invited#!/EatWisconsinPotatoes
* https://www.facebook.com/events/382040855183335/?ref=notif¬if_t=plan_user_invited#!/EatWisconsinPotatoes
Serves: 12 loaded potato skins
Prep: 10 minutes
Cook: 35 minutes
Ingredients:
6 small Wisconsin potatoes
1 1/2 c. chorizo
1 c. cheddar cheese, shredded
1 c. sour cream
1/2 c. green onion, sliced
Preheat oven to 375 degrees F. Bake potatoes until tender
about 20 minutes.
Slice off both ends of each potato and scoop out a bit of
the flesh to make space for filling.
In the meantime heat a large skillet over medium and add
chorizo. Cook until slightly browned about 10 minutes, stirring often.
To assemble loaded potato skins evenly divide chorizo and
load into each scooped potato. Top each with shredded cheese, place on a baking
sheet and bake until warmed through and cheese is melted about 15 minutes.
Top each with sour cream and garnish with green onions.
Herbtastic Pork Chops- published in Taste of Home August/September 2012 issue on page 50!
* http://www.tasteofhome.com/recipes/herbtastic-pork-chops
Serves: 2
Prep: 1 hour (marinate)
Cook: 12 minutes
Ingredients:
2 bone-in center cut pork chops
Salt and pepper, to taste
1 T. fresh sage, minced
1 t. fresh rosemary, minced
1 T. fresh thyme, minced
1 T. fresh parsley, minced
2 cloves garlic, minced
2 T. olive oil
Preheat grill to
medium high heat. In a small bowl
combine herbs and garlic, toss to mix.
Place chops in a container and season both sides with salt and
pepper. Evenly slather both sides with
herb mix pressing into pork with your fingers.
Drizzle in olive oil and let marinate at least 1 hour if not over
night.
Grill until cooked
through but still tender, about 4 to 6 minutes per side. Let rest a few minutes before slicing and
serving.
Minty Lemon Balm Sun-Iced Tea-won grand prize in the Tetley Iced Tea Recipe Contest earning one years worth of Tetley Tea products, a tea pitcher and glass set!
Veggie-Topped Polenta Slices- published in Taste of Home October/November 2012 issue on pages 25 and 26!
Serves: 2
Prep: 10 minutes
Cook: 20-25 minutes
1 T. olive oil
1 shallot, minced
1 clove garlic, minced
½ zucchini, chopped
2 tomatoes, chopped
Salt and pepper, to taste
¼ c. broth
2 T. fresh basil, minced
1 T. fresh parsley, minced
2 sticks mozzarella string cheese, diced
½ tube prepared polenta, cut in ½ inch thick round (about 8)
Vegetable oil, for frying
Heat olive oil in
a medium skillet over medium heat. Add
shallot and garlic and cook about 2 minutes.
Add zucchini and cook another 5 to 7 minutes. Add tomatoes and season with salt and pepper
to taste. Cook another 3 to 5 minutes
until tomatoes begin to break down.
Add broth and
bring to a boil, reduce heat to low and simmer 8 to 10 minutes, until liquid is
almost gone. Toss in basil, parsley and
mozzarella; stir to combine. Cheese will
just begin to melt.
In the meantime
heat vegetable oil in a large skillet over medium-high heat and add polenta
slices. Cook about 5 to 7 minutes per
side until golden crisp. Drain on paper
towel and serve with ragu on top.
Baked Potato and Cauliflower Spicy Cheddar Bake- won 3rd place in the Wisconsin Potatoes Game Day Recipe Contest earning an NFL Raiders Snack Helmet and feature on their website!
Serves: 2
Prep: 5 minutes
Cook: 45 minutes
2 c. cauliflower florets
2 small Wisconsin potatoes, quartered
1 clove garlic, minced
2 T. milk
Salt and pepper, to taste
4 slices spicy cheddar
Preheat oven to
350 degrees F. Grease two 5 ounce
ramekins and set aside. Place a steam
insert into a medium pot and fill with enough water so it’s not touching bottom
of steamer. Add cauliflower and potatoes
to steamer insert, cover with lid and cook over medium until tender about 8 to
10 minutes.
Remove and add to
mixing bowl along with garlic, milk, salt and pepper then using a hand held
mixer beat until smooth. Place one slice
of cheese into bottom of ramekins, spoon puree evenly then top with second
slice of cheese.
Bake until golden
and bubbly about 45 minutes.
Herbed Butternut Squash- published in Taste of Home December/January 2013 and Taste of Homes Simple & Delicious October/November 2015 issue!
* http://www.tasteofhome.com/recipes/herbed-butternut-squash
* http://www.tasteofhome.com/recipes/herbed-butternut-squash
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Serves: 6
Prep/Cook: 25 minutes
1 medium butternut squash (about 3 lbs.), peeled and cut into 1/2 inch pieces
1 T. olive oil
1 1/2 t. dried oregano
1 t. dried thyme
1/2 t. salt
1/4 t. pepper
Place all ingredients in a large bowl; toss to coat. Grill, covered, over medium heat or broil 4 inches from heat for 6-8 minutes on each side or until tender.
Slow Cooked Mushroom Chicken Peas- won 2nd place in the Taste of Home Spring Slow Cooker recipe contest earning $150 and is published in the Taste of Home Apr./May 2014 issue!
Serves: 4
Prep: 15 minutes
Cook: 3 hours
4 boneless skinless chicken breast halves
1 envelope onion mushroom soup mix
1 c. water
1/2 lb. sliced baby Portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 c. frozen peas
Place chicken in a slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.
Cook covered on low 3 to 4 hours or until chicken is tender. Stir in peas and cook covered another 10 minutes longer or until heated through.
Lemon-Roasted Asparagus- published in Taste of Home Simple & Delicious Apr./May 2014 issue!
Serves: 8
Cook: 20 minutes
2 lbs. fresh asparagus, trimmed
1/4 c. olive oil
4 tsp. grated lemon peel
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
Preheat oven to 425 degrees F. Place asparagus in a greased 15 x 10 x 1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast 8 to 12 minutes or until tender crisp.
Mediterranean Cobb Salad- published in Taste of Home June/July 2014 issue!
Serves: 10
Prep: 1 hour
Cook: 5 min./batch
1 pkg. (6 oz.) falafel mix
1/2 c. sour cream or plain yogurt
1/4 c. chopped seeded peeled cucumber
1/4 c. 2% milk
1 tsp. minced fresh parsley
1/4 t. salt
4 c. torn romaine
4 c. fresh baby spinach
3 hard-cooked eggs, chopped
2 medium tomatoes, seeded and finely chopped
1 medium ripe avocado, peeled and finely chopped
3/4 c. crumbled feta cheese
8 bacon strips, cooked and crumbled
1/2 c. pitted Greek olives, finely chopped
Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens/ Drizzle with dressing.
Nutritional Info Per Serving: 258 cal., 18 g fat (5 g sat. fat), 83 mg chol., 687 mg sodium, 15 g carb., 5 g fiber, 13 g pro.
Homemade Biscuit Maple Sausage Gravy- published in Taste of Home Christmas 2014 cookbook!
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Serves: 8
Prep: 30 minutes
Cook: 15 minutes
2 c. all-purpose flour
3 t. baking powder
1 T. sugar
1 t. salt
1/4 t. pepper, optional
3 T. cold butter, cubed
1 T. shortening
3/4 c. 2% milk
Sausage Gravy
1 lb. bulk maple pork sausage
1/4 c. all-purpose flour
3 c. 2% milk
2 T. maple syrup
1/2 t. salt
1/4 t. ground sage
1/4 t. coarsely ground pepper
Preheat oven to 400 degrees F. In a large bowl, whisk the flour, baking powder, sugar, salt and, if desired, pepper. Cut in the cold butter and shortening until the mixture resembles coarse crumbs. Add the milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
Pat or roll biscuit dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake 15-17 minutes or until golden brown.
Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in flour until blended; gradually stir in the milk. Bring to a boil, stir stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in remaining ingredients. Serve with warm biscuits.
Creamy Vanilla-Chocolate Cheesecake- published and on the front cover of Taste of Home Holiday & Celebrations 2014 cookbook!
Serves: 16
Prep: 50 minutes
Cook: 1 hour, plus chilling
2 c. chocolate graham cracker crumbs (about 16 graham crackers)
4 t. grated orange peel
1/2 c. butter, melted
Filling
3 packages (8 ounces each) cream cheese, softened
1 c. sugar
1 c. (8 ounces) sour cream
1 vanilla bean or 1 tsp. vanilla extract
3 eggs, lightly beaten
Topping
1 c. (6 ounces) semisweet chocolate chips
2/3 c. heavy whipping cream
2 c. fresh raspberries
Preheat oven to 325 degrees F. Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix cracker crumbs and orange peel; stir in butter. Press onto bottom and 2-in. up sides of prepared pan. Refrigerate 5 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pam from water bath. Cool cheesecake on wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate over night, covering when completely cooled.
For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature and until the mixture thickens to spreading consistency, about 10 minutes.
Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate for 1 hour longer or until set. Top cheesecake with raspberries before serving.
Grilled Mediterranean Eggplant & Tomato Salad- published in Taste of Home Holiday & Celebrations 2014 cookbook!
Serves: 6
Prep/Cook: 30 minutes
1 medium eggplant, cut into 1/2-inch slices
1/4 c. olive oil, divided
1 1/2 t. minced fresh time or 1/2 t. dried thyme
1 1/2 t. minced fresh oregano or 1/2 t. dried oregano
1 large onion, coarsely chopped
1/2 lb. sliced fresh mushrooms
1 garlic clove, minced
1/4 t. salt
1/4 t. coarsely ground pepper
1/3 c. dry red wine
1 1/2 c. cherry tomatoes, halved
1/4 c. minced fresh parsley
2 T. balsamic vinegar
1/2 c. crumbled feta cheese
Brush the eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add onion and mushrooms; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook for 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.
Dark Chocolate Croissant Bread Pudding- published in Taste of Homes Simple & Delicious April/May 2015 issue!
Serves: 15
Prep: 15 minutes
Cook: 40 minutes
8 croissants, torn into pieces
1 c. dark chocolate chips
8 eggs
1 c. sugar
1 T. grated orange peel
1 1/2 t. ground cinnamon
1/ t ground nutmeg
1/8 t. salt
3 c. milk
1 c. orange juice
2 t. vanilla extract
Preheat oven to 350 degrees. Place croissants in a greased 13 x 9 inch baking dish; sprinkle with chocolate chips. In a large bowl whisk eggs, sugar, orange peel, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened.
Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if tops brown too quickly. Serve warm.
Sweet Potato Frozen Yogurt Pops- published in Taste of Home magazine
Serves: 6
Prep: 10 minutes, plus freezing time
2 cartons (6 ounces each) honey Greek yogurt
1 cup mashed sweet potatoes
1/4 cup fat-free milk
1/2 teaspoon ground cinnamon
6 freezer pop molds or paper cups (3 ounces each) and wooden pop sticks
Place the first four ingredients in a food processor; process until smooth. Pour into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Ham & Brie Pastries- published in Taste of Homes Simple & Delicious December/January 2016 issue!
1 sheet puff pastry, thawed Preheat oven to 375 degrees F. Place puff pastry sheet on a
flat surface and gently unfold. Carefully cut the sheet into 16 even squares. Rosemary-Lemon Chicken Thighs- published in Taste of Homes Simple & Delicious February/March 2016 issue!
Makes: 16 pockets
Prep: 15-20 minutes
Cook: 12-15 minutes
8 oz. brie cheese, cut into 16 even pieces
4 slices black forest ham, cut into 16 even pieces
1/3 c. apricot jam
Begin filling the center of each pastry square with a piece
of brie and ham then spoon 1 teaspoon of apricot jam into the center of each
square. Fold each square in half into a triangle and using a fork press the
edges to seal.
Transfer pockets onto a baking sheet lined with foil and
bake until puffed and golden brown. Let cool slightly before serving.
Serves: 4
Prep: 15 minutes
Cook: 15 minutes
2 bacon strips, chopped
1 t. minced fresh rosemary or ¼ t. dried rosemary, crushed
4 boneless, skin-on chicken thighs
1/8 t. pepper
1 dash salt
1/3 c. chicken broth
3 T. fresh lemon juice
In a large skillet, cook bacon and rosemary over medium heat
until bacon is crisp, stirring occasionally. Using a slotted spoon, remove the
bacon to paper towels; reserve drippings in pan.
Sprinkle chicken with pepper and salt; brown in drippings on
both sides, starting skin side up. Cook, covered, skin side down, over medium
heat 4-6 minutes or until a thermometer reads 170 degrees. Remove from pan;
keep warm. Pour off drippings from pan.
Add broth and lemon juice to same skillet. Bring to a boil,
scraping to loosen brown bits from pan; cook until liquid is reduced by half.
Spoon over chicken; sprinkle with bacon.
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