Tomato Tart

Ingredients:

• 4 Tablespoons Butter
• 2 whole Large Onions, Halved And Sliced Thin
•  Salt And Pepper, to taste
• 2 whole Storebought Pie Crusts (or Homemade Crust)
• 1-1/2 cup Grated Fontina Cheese
• 1/4 cup Grated Parmesan
• 1/4 cup Grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
• 1 whole Egg
• 1/4 cup Milk
• 16 whole Basil Leaves, Chiffonade

Instructions:

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

 

Enjoy!

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Homemade Pie Crust

Ingredients:

4 tablespoons unsalted butter, very cold
4 tablespoons shortening or coconut oil, very cold
1 and 1/2 cups all-purpose flour
1/4 teaspoon (heaping) table salt
1 teaspoon sugar
3 to 4 tablespoons ice water

Instructions:
Measure butter and shortening (or oil) and refrigerate until cold (you can pop it into the freezer for a few minutes). Place flour, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Dice the cold butter and and shortening (or coconut oil) and add to food processor. Pulse for a few seconds until the butter and shortening are about the size of peas. With the machine running, slowly pour the ice water down the feed tube and pulse until dough begins to form a ball (you may not use all 4 tablespoons). Empty dough out onto a floured surface, roll lightly into a ball, gently flatten dough into a disc and wrap in plastic wrap. Refrigerate for half an hour (or up to 24 hours).

When ready to use dough, roll it out on a lightly floured surface, transfer to pie plate, flute as desired, prick all over with fork, and bake at 400 degrees until golden brown.

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Oatmeal Cookies

Ingredients

• 1 cup Salted Butter, Softened
• 2 cups Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

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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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Lobster Polenta Pizza

Ingredients:

1 box instant polenta
8 ounce mascarpone cheese, at room temperature
2 heads roasted garlic
8 ounces fontina cheese, freshly grated
1 tablespoon olive oil
2 tablespoons unsalted butter
2 to 4 lobster tails, raw and removed from shell
1 jar semi dried cherry tomatoes
fresh basil leaves for topping
freshly grated parmesan cheese for topping

Instructions:

Preheat oven to 425 degrees F.

Prepare the polenta until it is just thickened, then spread it out into a thin layer on a nonstick baking sheet. Bake the crust for 20 to 25 minutes, or until it is slightly crispy and set in a crust. Remove and let the crust cool slightly.

Add the mascarpone to a bowl. Squeeze the roasted garlic cloves into a smaller bowl and add a pinch of salt, then mash well with a fork. Add the garlic to the mascarpone and stir until combined.

Heat a large skillet over medium heat and add olive oil and butter. Add the lobster tails and cook until they are just opaque and bright red in color - be sure to not over cook since they will cook more in the oven. Remove from heat immediately and sprinkle with a pinch of salt and pepper. Allow to cool slightly then chop into pieces.

To make the pizza, spread the roasted garlic mascarpone over the crust, leaving an inch or so around the ends. Sprinkle three quarters of the fontina on top, then add the lobster pieces and the cherry tomatoes. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes, or until the cheese is bubbly and the crust is crispier. Remove from the oven and sprinkle with fresh basil leaves and parmesan cheese. Cut into slices. Serve immediately.

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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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Cheesecake Brownie Cupcakes

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Instructions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

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Swiss Cheese Chicken

INGREDIENTS

• 4 boneless, skinless chicken breasts (pounded to ½ inch thickness)
• 1½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• salt and pepper to taste
• 8 slices bacon, slightly undercooked
• 4 slices swiss cheese

INSTRUCTIONS

1. Preheat oven to 375 and line a baking dish with lightly greased foil.
2. Season chicken breasts with Italian seasoning, garlic powder, and salt and pepper to taste. Place in prepared baking dish. Top with two slices of bacon for each chicken breast, then top each with one slice of swiss cheese.
3. Bake uncovered for 20-25 minutes or until chicken is fully cooked through. Serve immediately and sprinkle with freshly chopped parsley if desired.

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Yogurt Pancakes

INGREDIENTS

• 1½ cups all purpose flour
• 2 teaspoons of baking powder
• 2 tablespoons sugar (optional)
• ½ teaspoon salt
• 2 tablespoons oil
• 2 eggs
• 1 teaspoon vanilla (or ½ teaspoon almond extract)
• ¾ cup plain greek yogurt (or vanilla greek yogurt)
• ¾ cup milk topping suggestions: syrup, powdered sugar, honey, fruit, etc

INSTRUCTIONS

1. Preheat a pan or griddle to 325 (medium heat). Whisk together flour, baking powder, sugar, and salt. In another bowl, mix oil, eggs, vanilla, and greek yogurt.
2. Add dry ingredients to wet ingredients and stir. Stir in milk until all ingredients are combined - don't over mix, there should still be a few lumps.
3. Grease griddle and pour ¼ - ⅓ cup batter onto the griddle. Allow to cook for about 2 minutes or until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake over and allow to cook for a mother minute. Transfer to a platter and continue with remaining batter.
4. Top pancakes with desired toppings such as syrup, powdered sugar, honey, and fruit.

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Salmon with Cilantro and Lime Sauce

Ingredients

• 2 tablespoons oil
• 1 lime, juice and zest
• 2 tablespoons cilantro, coarsely chopped
• 1/2 jalapeno, coarsely chopped (optional)
• 1 clove garlic, coarsely chopped
• salt and pepper to taste
• 2 pound salmon fillet

Instructions

1. Puree the oil, lime, juice and zest, cilantro, jalapeno and garlic in a food processor until smooth.
2. Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the cilantro and lime mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.

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Baked Vegetable

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

 

Enjoy!

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Spinach Pie

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion
• 1 clove garlic
• 1 cup cottage cheese
• ¼ cup parmesan cheese
• ⅛ tsp ground nutmeg
• ½ tsp salt
• 10-15 cranks fresh cracked pepper
• 2 large eggs
• 16 oz. frozen cut spinach
• 1 sheet (8 oz.) puff pastry
• 2 Tbsp flour for dusting
• 1 large egg (for glaze, optional)

Instructions

1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

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Amaretto Pound Cake

Ingredients:

Cake

• 1 1/4 cups butter, softened
• 1 (3-oz.) package cream cheese, softened
• 2 1/2 cups sugar
• 3 Tbsp amaretto
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 6 large eggs

Syrup

• 3/4 cup sugar
• 6 Tbsp butter
• 1/4 cup amaretto
• 2 Tbsp water

Glaze

• 1 1/4 cup powdered sugar
• 1/2 tsp almond extract
• 1-2 Tbsp milk
• 1/3 cup sliced almonds

Instructions:

Preheat oven to 325. Grease and flour a 12-cup Bundt pan. Set aside.

Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add amaretto, almond extract and vanilla, beating just until blended. Slowly add flour to butter mixture, beating at low speed just until blended after each addition.

Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into pan.

Bake 65 - 70 minutes or until a long wooden pick inserted in center comes out clean.

During last 10 minutes of baking, prepare Amaretto Syrup. Put ingredients in medium sauce pan and bring to a boil. Boil for 3 minutes, stirring constantly. Use immediately.

Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan.

Cool completely in pan on a wire rack. Turn cake onto a cake plate. Whisk together powdered sugar, milk and almond extract. Pour over cooled cake. Sprinkle with sliced almonds.

 

Enjoy!

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