Stuffed Mushrooms

Ingredients
24 - 30 whole fresh mushrooms
1 Tbsp vegetable oil
1 Tbsp minced garlic
1  8-ounce package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 - 1/8 tsp cayenne pepper

Directions
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel.  Carefully break off stems and set aside. Chop stems extremely fine, discarding any tough ends.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.
3. When garli and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, pepper, onion powder, and cayenne powder. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.
Serve hot.

Creamy Shrimp Crostini

Ingredients
40  1/2-inch thick baguette slices
2 Tbsp olive oil
1  8-ounce package cream cheese
1/2 cup mayonnaise
2 Tbsp dijon mustard
1  - 1 1/2 lb cooked  shrimp, peeled, deveined, coursely chopped
1/2 cup minced green onions (about 9 - 10)
1 1/2 Tbsp chopped fresh dill
1 tsp grated lemon peel (zest)

Preheat oven. Lightly brush 1 side of each baguette slice with olive oil. Arrange on 2 baking sheets and bake 10 - 15 minutes, watching carefully so they don't burn.  *These can be made ahead of time, cooled, and stored in a ziploc.

Using an electric mixer, beat cream cheese, mayo, and mustard in a large bowl to blend. Mix in shrimp, green onions, dill, and lemon zest.  Season with salt and pepper.  *The dip can be made a day ahead, and refrigerated in a tupperware.

Spread 1 Tbsp shrimp mixture atop each crostini. Arrange crostinis on baking sheets and broil until shrimp mixture begins to brown, about 2 - 4 minutes.  Top with parsley (optional).

Baked Boursin & Tomato Appetizer

Ingredients
2/3 pint cherry or grape tomatoes, quartered
3 Tbsp minced fresh basil
2  5 oz. packages Boursin herb cheese
6 - 8 Tbsp milk

Spread half of the tomatoes on the bottom of a shallow 2 - 2 1/2 quart baking dish.  Sprinkle 1 1/2 Tbsp of the basil leaves over the tomatoes.
In a bowl, combine the cheeses and the milk. Mix together with a wisk or electric mixer until well combined. Pour over the tomatoes and basil.  Sprinkle with the remaining tomatoes and basil.
Bake at 350 degrees for 15 - 18 minutes.
Serve hot with crackers or crostinis.

* Can be assembled (but not baked) a day ahead and then refrigerated.  Bring to room temperature before baking.

Molasses Honey Ginger Cookies

Here is a recipe for the only "gingerbread" cookies I'll ever make. I don't typically like gingerbread cookies, but this version totally surprised me and is delicious.

Molasses Honey Ginger Cookies
1 cup shortening
1 cup sugar
1/2 cup molasses
1/2 cup honey
2 egg yolks
4 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 Tablespoon cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp nutmeg

Icing
2 cups confectioners sugar
2 Tablespoons melted butter
2 Tbsp milk
1 tsp vanilla

1. Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.
2. Sift together the flour, baking soda, baking powder, salt and spices. Stir into shortening mixture.
3. Wrap the dough in plastic wrap and chill well, at least 1 hour.
4. Preheat oven to 350 degrees (or 325 convection).  Roll out dough on a lightly floured board to 1/4 inch thickness.
Cut out gingerbread man shapes with cookie cutter.  Transfer to lightly greased baking sheets.
5. Bake cookies for 8 - 10 minutes. Do NOT overbake, so watch carefully. Let the cookies cool on a rack.
6. Beat confectioners sugar, butter, milk, and vanilla until smooth, adding more milk until desired consistency.
Decorate the cookies with the icing and ENJOY!

Jim's Chocolate Chip Scones

Jim’s Chocolate Chip Scones

Here is the scone recipe

3 1/3 cup flour
2 Tablespoon sugar
3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
1 cup buttermilk

Chocolate Chips, about 1 to  1 ½  cups, large or mini

Combine dry ingredients. Cut in butter to pea size. (I cut the butter
into small chunks with a knife before putting into bowl) Mix in
chocolate chips .

Mix in buttermilk. You will need to use your hand. It is dry a yet
sticky. Divide into 4 balls. Flatten ball and cut into 8 triangles. Repeat with remaining 3 balls.
Place on baking sheet. Cook 450 for 8 to 10 min.

Mackinaw Island Fudge Buttercream Frosting

Macinaw Island Chocolate Fudge Buttercream Icing

(Why do I call it that? Because that is what the taste reminds me of – chocolate fudge!) It is the best chocolate frosting!

Ingredients

•1 cup salted butter

•scant ½  cup of unsweetened cocoa (Slightly less than ½ cup)

•3 one ounce squares of melted then cooled semi-sweet or milk chocolate

•½ tsp instant coffee

•1-2 tbsp heavy cream

•3 cups powdered sugar

Instructions

Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.

Whip the butter in your mixer until it’s light and fluffy.

Add in the cocoa, beating until combined.

When the chocolate is cool, add it to the butter. Make sure it’s cooled!!

Add the instant coffee to one tablespoon of cream, then add to the butter mixture.

Now you can put in the icing sugar one cup at a time, beating until combined.

Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.

Spicy Quinoa Black Bean Burgers with chipotle mayo

Spicy Quinoa Black Bean Burgers with chipotle mayo

Serves 4

Ingredients:

 1/4 cup uncooked quinoa, rinsed and drained in a wire mesh sieve

 1/2 cup water

 1 - 15 ounce can black beans, rinsed and drained

 2 eggs                                                                                                  1/2 cup bread crumbs

 3 T. minced onions                                                                         1 garlic clove, minced

 1 1/2 teaspoons ground cumin                                                  1/2 teaspoon salt (salt to taste)

 1/4 teaspoon black pepper                                                         1 teaspoon hot pepper sauce (like Tapatio)

 2 Tablespoons cilantro, chopped                                             

 1 1/2 tablespoons olive oil

buns

 Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15-20 minutes.

 In a large bowl, roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.

 In a small bowl, beat the eggs. Add to the black beans. Add the remaining ingredients except for the olive oil and mix until combined.

 Heat olive oil in a large skillet over medium-high heat.

 Form the black bean mixture into four equal size patties. Cook the patties in the hot oil until heated through and browned, 2-3 minutes per side. Add to a bun with chipotle mayo.

Chipotle Mayonnaise

 Makes about 1/2 cup

1/2 cup light mayonnaise

 1/2 - 1 chipotle pepper (from a can, just one of the peppers), minced OR, 1/4-1/2 tsp. chipotle powder depending on how spicy you want it

 1 T. hot pepper sauce (like Tapatio)

 1 T. lemon juice (optional)

 Mix ingredients together in a small bowl. Add to your burger.

Bake Sale Betty's Fried Chicken Sandwich

Bakesale Betty's Fried Chicken Sandwich

Prep Time: 1 hrs 30 mins Total Time: 1 hrs 45 mins Serves: 4, Yield: 4 huge sandwiches

Ingredients

4 boneless skinless chicken breasts, about 6 ounces each

kosher salt

1 quart buttermilk

The vinaigrette

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

1 teaspoon kosher salt

 1/2 cup extra virgin olive oil

 The coleslaw *   (or make spicy mayo coleslaw – see below)

1 small red onion, very thinly sliced

1 cup red wine vinegar

 2 jalapenos, seeded, cut in half and sliced crosswise ( originally in recipe, but too spicy for us)

1/4 cup parsley, chopped

1/2 green cabbage, core and outer leaves removed, and very thinly sliced

 kosher salt

The breading

1 lb all-purpose flour

1 tablespoon cayenne pepper

1 tablespoon kosher salt ( or more to taste)

1 1/2 teaspoons fresh ground pepper

 2 quarts vegetable oil, for frying

4 rolls, sliced lengthwise , challah or brioche rolls

Directions

Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.

For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.

 For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.  Add a bit of the spicy mayo as well (recipe below)

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up. In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process. When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it “swim” in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt. For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.

*Note - if doing multiple batches, it takes a WHILE for the oil to heat back up between batches.

 

Spicy Mayo and Slaw

1 garlic clove, finely grated                                                          

½ cup mayonnaise

1 tablespoon Louisiana-style hot pepper sauce                 

Spicy Mayo Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.  Try mixing some with slaw.

Jamie Dean's Salted Rice Krispie Treats

Jamie Dean’s Salted Caramel Rice Krispie Treats

Ingredients

 Nonstick spray

6 cups crispy rice cereal (about half a 12-ounce box), such as Rice Crispies

1 stick unsalted butter, cut into pieces

1/2 cup dark brown sugar

1/4 cup heavy whipping cream

1 tablespoon light corn syrup

1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling

One 10-ounce bag mini marshmallows

Directions

Spray an 8-inch square cake pan with nonstick spray.

Add the cereal to a large heatproof bowl and set aside.

Add the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in the salt. Turn off the heat and stir in the marshmallows. Keep stirring until the marshmallows are smooth and melted.

Quickly pour the caramel marshmallow sauce over the cereal and stir all together. Pour into the prepared pan and press down with a piece of parchment paper sprayed with nonstick spray. Sprinkle lightly with flaky sea salt.

Cool completely, and then cut into squares.

 

Caprese Garlic Bread

Caprese Garlic Bread

Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!

Ingredients

1 loaf ciabatta bread, horizontally cut in half

 4+ tablespoons salted butter

 3 cloves garlic, minced

 12 oz. fresh mozzarella cheese, sliced

 1/2 cup balsamic vinegar

 2 medium tomatoes, sliced

 Salt and freshly ground black pepper, to taste

 1/3 cup chopped fresh basil

Directions:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

Bake about 5 minutes plain.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 10-12 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction*. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.   *(IF you prefer, you can just drizzle on plain balsamic vinegar.)

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Farmhouse Pancakes

My husband does not usually like pancakes. When I made him these farmhouse pancakes, he loved them. This is the only kind of pancakes he'll eat! They have great flavor and make the box mix kind taste like cardboard. While there are bananas I mashed into them, they go pretty undetected - as proven by my 4 year old that would never eat a banana.

2 ripe bananas                                    2 tsp baking powder
1 cup flour                                         1/2 tsp salt
2 Tbsp sugar                                      1/4 tsp baking soda
3/4 cup milk (or more)                       2 Tbsp melted butter
1 large egg

In medium bowl, mash the bananas really well and set aside.  In large bowl, mix flour, sugar, baking powder, salt, and baking soda. Beat milk, melted butter and egg into the bowl with the bananas.  Blend well. Add milk mixture to flour mixture and stir, just until flour is moistened. (Do not overmix.) Heat griddle/skillet. Grease griddle. Cook 4-6 minutes (or until bubbles appear) and flip.
Pancakes are thick so be sure to cook through. If you prefer thinner pancakes, thin to desired consistency with milk or water.

Katharine Hepburn Brownies

 

This amazing brownie recipe is a family recipe of Katharine Hepburn.    Ingredients 1 stick (8 tablespoons) butter 2-3 squares unsweetened chocolate 1 cup sugar 2 eggs 1/2 teaspoon vanilla 1/4 cup all-purpose flour 1/4 teaspoon salt Preparation 1. Melt together 1 stick butter and 2-3 squares unsweetened chocolate and take the saucepan off the heat. 2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well. 3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. 4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes. You can cut these brownies into squares, once they have cooled.

Chocolate and Toffee Chip Scones

Chocolate and Toffee Chip Scones

Recipe from the Fresh Cream Café in Ann Arbor Michigan

Yield – makes about 12 wedges

Ingredients

3 ¼ cups all purpose flour

½ cup sugar

1 Tablespoon + 1 teaspoon baking powder

¼ teaspoon salt

1 cup semisweet chocolate chips

½ cup chocolate covered English toffee bits (you can buy these in the baking dept of the

                                                                               grocery store  or you can crunch up Skor bars)

2 cups chilled whipping cream

2 Tbsp (1/4 stick) unslated butter, melted

Additional sugar

 

Preparation

Preheat oven to 375 degrees F. Lightly butter 2 heavy large baking sheets. Combine flour, ½ cup sugar, baking powder, and salt in a large bowl.  Stir in chocolate chips and toffee bits.  Set aside.  Beat cream in medium bowl until stiff peaks form.  Fold whipped cream into dry ingredients.  Turn dough out onto a lightly floured surface. Knead gently until soft  dough forms, about 2 minutes.  Form dough into a ball. Pat out to form one ¼ inch thick round.  Cut dough into 12 wedges.  Or, for circular scones, use circle cookie cutter or top of a glass cup to cut out  circles. Transfer wedges or circles to prepared baking sheets, spaced apart.  Brush with melted butter.  Sprinkle with additional sugar.  Bake until slightly golden, about 20 minutes. 

Glazed Salmon Teriyaki

Ingredients
4 salmon fillets, about 6 oz. each
1/2 cup soy sauce
1/4 packed brown sugar
1/4 cup cooking sherry
2 Tbsp vegetable oil
4 cloves garlic, minced
1 Tbsp peeled and minced ginger, OR 1 tsp dried ground ginger
green onions, chopped

Combine soy sauce, brown sugar, sherry, oil, garlic, and ginger in a blender to make the teriyaki sauce.  Blend well. Pour into microwave-safe bowl or liquid measure cup.  Microwave for 30 seconds until brown sugar dissolves. Stir. Then set aside for about 10 minutes to cool.
Place salmon fillets in a ziploc bag and pour in teriyaki sauce. Seal bag.  Coat fillets with sauce and refrigerate to marinate for 1 hour.
Preheat oven to 450 degrees.  Remove the salmon from the sauce and arrange the fillets skin-side down in a glass dish lined with foil.
Saute the green onions in a small frying pan with a little olive oil.
Pour remaining teriyaki sauce into a small saucepan. Bring to a boil, reduce the heat to medium and simmer 5 minutes, stirring to avoid burning. Spoon over the salmon and bake, basting once, for 10 - 13 minutes, or until fish is cooked to desired doneness.
WHen plating the fish, sprinkle the sauteed green onions on top.

Serve with white rice and edamame.

Quick Chicken and Black Bean Enchiladas

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion (no more than 1/2 cup)
2 cloved minced garlic
1 small rotisserise chicken, chicken shredded or chopped into small pieces
1 20 ounce can black beans, rinsed and drained
1 4 oz can diced green chiles
1 can of enchilada sauce, La Preferida brand
2 Tbsp chopped fresh cilantro
8 inch flour tortillas
2 cups monterey jack cheese, shredded
sour cream
avocado

Preheat oven to 400 degrees.
Heat oil in a large skillet over medium heat. Add onion and garlic. Saute 5 minutes.
Add chicken. Stir in black beans, green chiles, 1/2 can enchilada sauce, 1/4 cup sour cream,  and simmer 5 minutes. Remove from heat and stir in cilantro and 1 1/2 cups monterey jack cheese.
Fill each tortilla with filling and roll up. Place side by side in a 9 x 13 baking dish. Top tortillas with the rest of the shredded cheese.
Bake enchiladas 15 minutes until cheese is melted. Warm extra enchilada sauce in small saucepan with some sour cream.  Pour over individual enchiladas once they are on plates.  Sprinkle with additional cilantro leaves and with sliced avocado.

Note - Filling can be made ahead and refrigerated.  To make, just fill the tortillas with the filling, and bake.  You may need to increase the baking time, however to make sure they are fully heated through.

American Home Cooking Meatloaf

Ingredients
1/4 stick butter
1 cup chopped onion
1 chopped red bell pepper
1 garlic clove, minced
1/2 lb ground beef
1/2 lb ground pork
1/2 cup saltine crackers crumbs
1 egg lightly beaten
3 Tbsp ketchup
1/2 Tbsp worcestershire sauce
3/4 tsp salt

Preheat the oven to 375 degrees. Melt thebutter in a medium skillet over medium heat. Add the onion and bell pepper. Saute until soft, about 5 minutes. Add the garlic and saute 1 minute more.
Scrape the mixture unto a large bowl and let it cool for a few minutes.
Mixi n the beef and pork, then the cracker crumbs, eggs, 2 Tbsp ketchup, worcestershire sauce, and salt. Mix well until combined. Pack the meat mixture into a loaf pan, mounding a bit in the center. Smear 1 Tbsp ketchup over the loaf. Bake 45 - 60 minutes, until the loaf is brown with an internal temperature of 160. Using a 2nd loaf pan, place over the top of the metaloaf and carefully pour off the grease, right away. Let the loaf sit at least 10 minutes before cutting.

Note - recipe can easily be doubled and 1  loaf frozen.

Potato Leek Soup

Potato and Leek Soup

Recipe courtesy Emeril Lagasse, 2003

Prep Time: 16 min Inactive Prep Time: -- Cook Time: 44 min

 

Ingredients

1 1/2 quarts soup, or about 6 servings Ingredients

1 large or 2 small leeks, about 1 pound

2 bay leaves

20 black peppercorns

4 sprigs fresh thyme

2 tablespoons butter

2 strips bacon, chopped

1/2 cup dry white wine

5 cups chicken stock

1 to 1 1/4 pounds russet potatoes, diced

1 1/2 teaspoons salt

3/4 teaspoon white pepper

1/2 to 3/4 cup creme fraiche or heavy cream

2 tablespoons snipped chives

Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Perfect French Fries

Perfect French Fries (adapted from David Myers's recipe for "pommes frites")

Ingredients:

6 Idaho russet potatoes

Peanut oil

Sea salt

Method:

Peel and square off potato ends. Cut into 3/8" batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.

Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6.

Angie's Chocolate Peanut Butter Bars

Angie’s Chocolate Peanut Butter Bars

Ingredients:

Bars

1 ½ cups peanut butter

1 ¾ cup powdered sugar

¼ cup melted butter

1 ½ cups brown sugar

1 cup Rice krispies or graham cracker crumbs

Topping

Melt 1 cup semi-sweet chocolate chips

¼ cup butter

Mix all bar ingredients together  and press into a pan.

Melt 1 cup semi-sweet chocolate chips and ¼ cup butter and spread over the peanut butter mixture.

 

Chill for 5 minutes. Cut into bars.  Chill for longer until ready to serve.

 

Snickerdoodle Muffins

Snickerdoodle Muffins

 1 cup butter, softened

 1 cup sugar

 2 tsp vanilla

 2 eggs

2 ¼ cups flour

 ¾ tsp baking powder

 ¾ tsp baking soda

 ¾ tsp cream of tarter

 ½ tsp salt

1 cup sour cream

 ¼ cup buttermilk

2/3 cup sugar

 2 TBS of cinnamon

 

Preheat the oven to 350 degrees. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray)

In a mixer, combine the butter and sugar and cream until fluffy.

Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients.

Add half of the dry ingredients to the mixing bowl and stir to combine.

Add the sour cream and buttermilk and mix to combine.

Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon.

Gently roll the batter in the sugar and cinnamon.

Place the ball into the muffin liner.

When you have completed all of the muffins, I sprinkled the leftover sugar onto the tops of all of the muffins.

Bake the muffins at 350 degrees for about 15-18 minutes or until they are golden on top and just baked through.  Bake 11 minutes for mini muffins.

Seared Tuna with Green Goddess Aioli

Seared Tuna with Green Goddess Aioli

adapted from Cooking Light

Ingredients:

Aioli:

 1/4 cup sour cream

 2 Tbsp chopped fresh cilantro

 1 Tbsp chopped fresh basil leaves

 1 Tbsp chopped fresh flat-leaf parsley

 1 ripe avocado, peeled and chopped

 2 Tbsp mayonnaise

 1 tsp fresh lemon juice

 1/4 tsp salt

 1 garlic clove, chopped

 

Tuna:

 1 1/2 tsp ground coriander

 1 tsp salt

 1 tsp ground cumin

 1 tsp garlic powder

 1/2 tsp chili powder

 1/4 tsp freshly ground black pepper

 6 (6 oz) tuna steaks (about 1 inch thick)

 Cooking spray

 

Directions:

To prepare aioli, combine first 9 ingredients in a food processor; process until smooth.

To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.

 

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.

Potatoes Gratin with Boursin

Potatoes Gratin with Boursin

 

2 cups whipping cream

1 (5 ounce) package boursin cheese

3 lbs red potatoes , unpeeled, thinly sliced

1 1/2 tablespoons fresh parsley , chopped

 

Directions:

Preheat oven to 400 degrees (200 C). Butter 9x13 inch baking dish with 2-inch high sides.

In saucepan, stir cream and Boursin over medium heat till Boursin melts and mixture is smooth (alternatively, heat cream in large bowl in microwave till very hot, then mix in Boursin till blended smooth).

Arrange half of sliced potatoes in baking dish in slightly overlapping rows. Generously season with salt and pepper and pour half of cream mixture over.

Repeat with remaining potatoes and cream.

Bake until top is golden brown and potatoes are tender when pierced with knife, about one hour sometimes as long as 1 hour and 15 minutes, depending on the size of your potato slices. )

Sprinkle with fresh parsley and serve.

 

Chicken Gyros with Cucumber Salsa and Tsatsiki

See updated version from 1/15/2015

Chicken Gyros with Cucumber Salsa and Tsatsiki

Gourmet | March 2009

Yield: Makes 4 servings

Ingredients

2  cucumbers, divided

1 1/2 cups Greek yogurt (3/4 pounds)

1 teaspoon fresh lemon juice, divided

5 garlic cloves, minced, divided

1 pint grape tomatoes, quartered

1 small red onion, halved and thinly sliced

1/3 cup chopped flat-leaf parsley

1/4 cup chopped mint (optional, depending on your tastes)

1/4 cup extra-virgin olive oil

1 rounded teaspoon dried oregano

1 rounded teaspoon dried rosemary, crumbled

1 (12-ounces) package naan bread (four 8-inch pieces)  or 4 (8-inch) pocketless pita rounds

1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock

Preheat broiler.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint(if using), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.

Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

Cooks' note:

Tsatsiki can be made 1 day ahead and chilled.

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Chicken-Gyros-with-Cucumber-Salsa-and-Tsatsiki-351874#ixzz1qWSpy400

Chicken Flautas with Avocado Cream

Chicken Flautas with Avocado Cream

Ingredients

For the Flautas:

Vegetable or canola oil, for frying

1 tablespoon butter

1/2 small red onion, diced

1 jalapeno, diced  (optional)

1 garlic clove, minced

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 rotisserie chicken, skin removed and meat finely shredded

1 cup fresh salsa

1/4 cup freshly chopped cilantro leaves

1 cup shredded Cheddar/Monterey jack blend

1 lime, juiced

Salt

16 (5 to 6-inch) flour tortillas  (or I used 8 inch tortillas and they worked fine.)

2 cups shredded iceberg lettuce, for serving

For the Avocado Cream:

1 very ripe avocado, halved, pitted and flesh removed

1 (4-ounce) container sour cream

2 tablespoons fresh lime juice

Salt

Finely Chopped cilantro

Toothpicks 

Directions

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

Preheat oven to 200 degrees

Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Pumpkin Pie with Ginger Streusel

Pumpkin Pie with Ginger Streusel

* Note – make this well ahead of time. Takes a long time to make.

Adapted from a November 1994 Bon Appetit recipe

Yield: Serves 8

Crust Ingredients

2 tsp dried ginger

1 1/3 cups all purpose flour

2 tablespoons sugar

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

1/4 cup chilled solid vegetable shortening, cut into small pieces

1 large egg yolk

2 tablespoons (or more) ice water

Filling Ingredients

1 16-ounce can solid pack pumpkin

1 1/2 cups whipping cream

3 large eggs

1/2 cup sugar

1/4 cup packed golden brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoons ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Topping Ingredients

1/2 cup all purpose flour

1/2 cup packed golden brown sugar

1 1/2 teaspoons ground ginger

1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

1 cup crushed ginger snap cookies

 *This might be good with a gingersnap crust, similar to a graham cracker crust but using ginger snaps crumbs.

Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.

For filling:

Whisk all ingredients in large bowl until combined. Pour into pie crust.  (Note – you will have extra filling. Don’t pour too much because you’llneed room for crumb topping.)  Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.

Meanwhile, prepare topping:

Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

Beef Empanadas

Beef Empañadas

Adapted from a September 2007 Gourmet magazine recipe.
Yield: Makes 10 empanadas
Ingredients
3 hard-boiled large eggs

1 medium onion, finely chopped

1 tablespoon olive oil

2 garlic clove, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 pound ground beef chuck

1 1/2 tablespoons chopped pimiento-stuffed olives ( or more)

1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped

1 package frozen empanada pastry disks, thawed. Goya brand – sold at Garden Fresh

vegetable oil

Hard boil eggs. Cool. Dice each egg

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

Add olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool. Add egg.

Preheat oven to 425°F with rack in middle.

Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk . Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.

Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes.