Baked Chicken, Potatoes and Zucchini in a Buttery, Lemony Garlic Sauce

Ingredients:

4 boneless, skinless chicken breasts

sea salt and fresh black pepper

4 - 5 cups cubed potatoes (if the peels look good, leave them on unless you dislike them)

4 - 5 cubs cubed zucchini (cut it a little bigger than the potatoes), peels on, some of the seeds scraped out

1 large yellow onion, thickly sliced

6 cloves garlic, sliced

1 cup chicken broth

2 tablespoons melted butter

the zest of 1 lemon, then quarter it

Sauce:

2 tablespoons butter

4 cloves garlic

3/4 cup broth

1/2 cup heavy cream or half & half

1 tablespoon cornstarch

the zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon chopped parsley

Instructions:

1. Preheat oven to 400 degrees F. Place the chicken breasts in a large roasting pan, big enough to hold the vegetables too (they don't have to be in a single layer). Season it well with salt and pepper.
2. Add the vegetables to the pan with the lemon quarters (don't squeeze them) placing them all around the chicken. Sprinkle them with salt and pepper.
3. Whisk the broth, butter and lemon zest together with a few good dashes each of salt and pepper. Pour it over the chicken.
4. Bake about 40 - 45 minutes until the chicken is cooked through and the vegetables are tender. Toss the vegetables at the halfway mark.

Make the sauce:

5. In a medium saucepan melt the butter over low heat and add the garlic with a dash of salt, cook until fragrant about 2 minutes.
6. Add the broth and then whisk in the half & half. Turn heat up to medium-high and bring to a simmer.
7. In a small bowl whisk the cornstarch into 2 tablespoons water until dissolved. Add it slowly to the broth, whisking constantly. Bring to a simmer and cook 5 minutes, stirring often.
8. Remove from heat and whisk in the lemon zest, juice and parsley. Serve over the chicken and vegetables.

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Raspberry Shortbread Cookies

Ingredients

• 1 cup butter
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup seedless raspberry jam

            For Glaze:

• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 -2 teaspoons milk

Instructions

1. Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.

2. Gradually mix in flour until combined.

3. Heat oven to 350°F.

4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.

5. Place dough balls 2 inches apart onto ungreased cookie sheet.

6. Using your thumb or a small cap, make an indention in the center of each cookie.

7. Fill each indention with about 1/4 teaspoon of jam.

8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.

9. Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.

10. To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.

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Homemade Marshmallow Cream

Ingredients:

3 large egg whites

2/3 cup plus 2 tablespoons sugar

3/4 cup light corn syrup

1 teaspoon pure vanilla extract

Instructions:

1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

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Cinnamon Roll Cheesecake Bites

INGREDIENTS

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, at room temperature
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

INSTRUCTIONS

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

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Strawberry Chocolate Chip Muffins

Ingredients:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup + 2 Tablespoons unsweetened applesauce
• 1 egg white, beaten
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

Instructions:

Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the beaten egg white until fully incorporated. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until just combined - do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!

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Chocolate Rum Swiss Roll Cake

INGREDIENTS

For cake

• Vegetable-oil cooking spray
• 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
• 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
• Pinch of salt
• 3 large whole eggs plus 2 large egg yolks
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

For filling

• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
• 2 tablespoons light rum
• 1 1/4 cups heavy cream

For decorating

• Unsweetened Dutch-process cocoa powder

INSTRUCTIONS

1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
2. Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
4. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
5. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
6. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
7. Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
8. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
9. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

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Beef fajitas

Ingredients

• 1 whole Beef Flank Steak
• 1/2 cup Olive Oil
• 3 Tablespoons Worcestershire Sauce
• 1/3 cup Lime Juice, Fresh Squeezed
• 3 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Sugar
• 2 whole Medium Onions, Halved And Sliced
• 1 whole Red Bell Pepper, Sliced
• 1 whole Orange Bell Pepper, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1 whole Yellow Bell Pepper, Sliced
•  Oil, For Frying
•  Flour Tortillas, Warmed
•  Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
•  Salsa
•  Sour Cream
•  Cilantro Leaves

Instructions

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins. Enjoy!

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Toasted Ravioli

Ingredients:

• 4 cups Vegetable Oil
• 6 whole Eggs
• 1/2 cup Half-and-half
• 2 cups All-purpose Flour
• 2 cups Seasoned Breadcrumbs
• 24 whole Frozen Ravioli or Homemade Ravioli
• 2 cups Jarred Marinara Sauce, Heated
• 1/4 cup Shredded Parmesan Cheese
• 1 Tablespoon Minced Fresh Parsley

Instructions:

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

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Homemade Fudgy Brownie Mix

Ingredients:

3/4 cup unsweetened cocoa powder

 1/2 teaspoon baking soda

 1/3 cup vegetable oil

 1/2 cup boiling water

 2 cups white sugar

 2 eggs

 1/3 cup vegetable oil

 1 1/3 cups all-purpose flour

 1 teaspoon vanilla extract

 1/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

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Baked Bean Chimichangas

4-6 servings 

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing the tortillas

1/2 cup chopped yellow onion

1 teaspoon garlic, minced

One 4-ounce can green chiles, drained

2 cups black beans (I soaked some beans overnight the night before)

1 teaspoon chili powder

1/2 teaspoon cumin

Juice of one lime

2 cups refried beans, cooked, and hopefully still a little warm

Tortillas

For garnish (optional):

Cheese-I used a combination of shredded Monterey Jack and queso fresco

Cilantro

1 tomato, chopped

Greek yogurt, optional

Black olives

Avocado

Instructions

1. In a saute pan over medium heat, heat the olive oil until shimmering. Meanwhile, preheat the oven to 400 degrees.  Spray a baking pan with cooking spray; set aside.

2. Add the onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the green chiles, black beans, chili powder, cumin, and lime juice, stirring until combined.  Cook until the beans are heated through, about 3-4 minutes.

5. Once the beans are heated through, place about 2 tablespoons of each of the refried beans and the black bean mixture into the center of each tortilla.  Top with whatever garnishes you might want inside the chimichangas-I used a small amount of cheese on each one).  Fold in the ends of each tortilla and roll up the chimichanga.  Place each chimichanga, seam side down, into the prepared baking dish.

6. Lightly and thoroughly brush each chimichanga with olive oil.

7. Bake the chimichangas until heated through and lightly browned, about 20-25 minutes or so.  

*Watch your chimichangas carefully.  As oven temperatures can vary significantly, the browning time may be dependent on your oven.  Use your own judgment here.

8. Top each chimichanga with the garnishes of your own choosing, and enjoy.

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Cheesy Polenta with Caramelized Onion, Mushroom, Kale and Egg

Ingredients

For the polenta:

4 and 1/2 cups water

1/2 tablespoon salt

1 and 1/4 cups coarse grind cornmeal

1-2 ounces of Gruyere, grated (or whatever kind of cheese you like)

For the vegetables:

1 tablespoon extra-virgin olive oil

1 medium yellow onion, sliced

Pinch salt

8 ounces mushrooms (sliced)

1 clove garlic, minced

1 head kale, stems removed and coarsely torn

4 eggs, poached

Parmesan-Reggiano cheese, grated (optional)

Instructions

1. For the polenta:  In a large saucepan, bring the water to a boil over high heat.  Meanwhile, start caramelizing your onions.

2.  Add in the salt.

3. Slowly whisk in the polenta until smooth.  Reduce the heat to low and cook until the polenta is thickened and creamy, about 15 minutes.

4. Remove the pan from the heat and add in the Gruyere cheese, stirring until completely melted.  Set aside (but keep the polenta warm.)

5. For the vegetables:  In a sauté pan over medium heat, heat the olive oil until shimmering.

6. Add the onion slices and a pinch of salt.  Cook, stirring the onions frequently, until they are golden and caramelized, about 10-15 minutes.

7. Add in the mushrooms, stirring frequently, until the mushrooms have let off some of their moisture and have softened, about  5 minutes.

8. Add in the garlic and cook until fragrant, about 30 seconds

9. In batches, add the kale and stir until it wilts.

10. Divide the polenta between your servings bowls and sprinkle with the Parmesan Reggiano.  Top the polenta with the mushroom mixture.  Place a poached egg (or two) on top, and season to taste with salt and pepper.  Enjoy.

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Creamy Garlic Penne and Broccoli

Ingredients

8 clove garlic, peeled

3 cup broccoli, cut into small florets

6 oz penne pasta

2 cup evaporated skim milk

1 tbsp plus 1 tsp all-purpose flour

1 1⁄2 oz reduced-fat cheddar cheese, shredded

1 1⁄2 oz parmesan cheese, freshly grated

1⁄2 tsp black pepper, freshly ground

1⁄4 salt

Instructions

Cook garlic in a large pot of boiling water for 3 minutes until softened. Remove garlic, mince, and set aside.

In the same pot of boiling water, cook broccoli for 3 minutes until bright green and just softened. Remove from water and set aside.

In the same pot of boiling water, cook penne pasta for 8-10 minutes until al dente. Drain, discard liquid, and set aside.

Whisk together milk and flour in large nonstick skillet until the flour is dissolved. Cook over medium heat, stirring constantly, for 4 minutes until the mixture is bubbling and has thickened. Stir in minced garlic. Reduce heat to low and add cheddar cheese, parmesan cheese, pepper, and salt. Cook, stirring constantly, until the cheeses are melted. Mix in cooked broccoli and penne pasta. Cook, stirring frequently, just until heated through.

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Coffee Cake with Brown Butter Glaze

Ingredients:

Streusel
1/2 cup packed light brown sugar
1/2 cup cake flour
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups sugr
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups sour cream

Brown butter glaze
3 tablespoons unsalted butter
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed
pinch of salt

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key. Don't use cooking spray.

Streusel
Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It's okay if the mixture looks like sand.

Cake
In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.

Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don't attempt to move it or it will break apart.

Brown butter glaze
Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!

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Cookies and Cream Brownie Bites

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• About 28 Mini Oreos (bite sized)
• About 28 Cookies ’n Cream Hershey’s Kisses, unwrapped

Instructions

1. Preheat oven to 350°F. Spray mini cupcake pans with cooking spray or use mini cupcake liners. Place one Mini Oreo in each cavity.
2. Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
3. Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
4. Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
5. Store in an airtight container at room temperature. They can be frozen for up to 3 months.

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Mushroom and Gruyere Bruschetta

INGREDIENTS

• 1 small loaf ciabatta bread or a crusty baguette or homemade baguette
• 1 clove garlic, halved
• 1 pint cremini mushrooms
• 1/4 pound Gruyere cheese, grated (a generous cup)
• 1 Tbsp Sherry (or Marsala)
• pinch of salt, if needed
• fresh thyme
• Fresh cracked black pepper

INSTRUCTIONS

1. Cut the bread in half lengthwise, so you have a large cut surface. You will not need the whole loaf, I used about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side down, on a hot grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still hot. Set aside.
2. Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then thickly slice them.
3. Heat a cast iron or saute pan on medium high, and add the mushrooms and thyme leaves. Dry saute the mushrooms, stirring often so they won't stick to the pan, until they release their moisture and are softened. This will only take a couple of minutes.
4. Add the sherry and let it sizzle for just a few seconds. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, if needed.
5. Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted.
6. Slice the bread into individual portions and enjoy right away.

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French Onion Soup

6 servings

Ingredients  

1 tbsp canola oil

6 large onion, sliced (about 3 pounds)

1⁄2 tsp salt

1 tbsp all-purpose flour

3 sprig fresh thyme

1⁄2 tsp fresh thyme, leaves

1⁄4 tsp pepper, freshly ground

4 cup reduced-sodium beef broth

4 cup reduced-sodium chicken broth

2 oz goat cheese, at room temperature

6 slice french bread, toasted (3/8 inch slices) or homemade

Instructions:

Heat oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes.

Stir in flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes.

Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour broth over the onions. Cover and cook until the flavors are blended 4-5 hours on High or 8-10 hours on Low. Discard thyme sprigs when done.

Combine cheese and thyme leaves in a bowl. Spread mixture over the bread slices. Ladle soup into bowls, top each serving with a bread slice. Enjoy!

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Homemade Baguette

2 Baguette

Ingredients:

2 cup warm water, 110 degrees F (45 degrees C)

1 tbsp yeast

1 tbsp vegetable oil

1 tbsp sugar

2 tsp salt

5 cup (up to 5 1/2) bread flour

Instructions:

Dissolve yeast in warm water and sugar in large bowl; allow to proof or foam (about 10 minutes).

Add salt, oil, and 3 cups flour; beat for 2 minutes.

Stir in 2 cups flour to make a stiff dough.

Knead until smooth and elastic, about 10 minutes.

Place in an oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Punch down and divide in half.

Shape dough into two long, slender loaves.

Grease a french bread pan or large cookie sheet and sprinkle with cornmeal.

Place loaves in pan and cut diagonal slits on top of each loaf (I use scissors).

Cover and let rise until doubled.

Bake at 375 degrees F (190 degrees C) for about 30 minutes.

* You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

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Beet and Goat Cheese Salad

Ingredients:

3 large red beets
2/3 cup walnuts
2 Tablespoons Agave Nectar
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon garlic, finely minced
1 teaspoon Splenda
5 oz. goat cheese
1 cup arugula, lightly packed

Instructions:

First make the candied walnuts by combining the walnuts and the Agave Nectar in a saucepan over medium heat.

Stir the nuts until well coated then transfer them to a sheet pan lined with parchment paper to cool.

Scrub the beets clean, leaving the peel on. Place the beets in a large pot of boiling water. Boil for 45 minutes to an hour, just until beets are tender and skin is easily removed.

Remove the cooked beets from the pot, peel off the skin and slice into ¼" rounds (discard ends).

Next, prepare the dressing by whisking together the olive oil, balsamic vinegar, garlic and Splenda until the ingredients are well incorporated.

Plate the sliced beets on a bed of arugula then drizzle with prepared dressing. Top with portions of goat cheese and candied walnuts.

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Baked Cheddar Chicken Tenders

Ingredients:

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour

Instructions:

Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

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Fried Rosemary Mozzarella Bites

INGREDIENTS:

• 1/2 cup flour
• 1 egg
• 1/2 cup milk
• 1/2 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp very finely chopped rosemary leaves
• 1/2 tsp salt and fresh cracked pepper to taste
• 8 oz container cherry sized mozzarella balls
• vegetable oil for frying
• your favorite marinara sauce for dipping

INSTRUCTIONS                                                

1. Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
2. Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
3. In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, you're aiming for around 330--340F.
4. Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You don't want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don't stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
5. Serve hot with warmed marinara sauce for dipping.

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