garlic mizithra pasta

This dish combines spaghetti, Mizithra


cheese and browned butter with garlic, bacon and sauteed mushrooms.



Mizithra is a Greek cheese with a mild flavor. You should also

note that it is very easy to overcook browned butter. If the butter

starts to blacken, you should clean the pan and start over.






 Garlic Mizithra pasta



1 gallon water

1 cup mushrooms

2 tbsp. chopped bacon

3 tsp. chopped garlic

4 oz. browned butter *recipe follows

8 oz. dry spaghetti

1/2 cup Mizithra Cheese



Bring about one gallon of water to a boil in the sauce pan. Cook

spaghetti in the boiling water for approximately nine minutes.



While the spaghetti cooks, preheat a large skillet and sauté the

bacon for approximately three minutes.



When the bacon is done, add mushrooms and sauté for 45 seconds.

Then add the garlic and sauté for 30 seconds. Add the Mizithra and

browned butter and mix well.



Drain the cooked spaghetti in the strainer and add the spaghetti to

the large skillet with the ingredients, toss with tongs and serve

immediately.



Serves 2



*Browned Butter recipe:



1/2 cup butter (one stick - 1/4 lb)



Cut butter into cubes and place in a small saucepan with a

light-colored interior (this makes it easier to gauge the color of

the butter as it browns). Cook butter over medium heat until it

comes to a low boil, stirring frequently with a whisk for about

three minutes. Cook while stirring constantly to prevent residue

from sticking and overflowing, about four minutes or until foam

subsides.



Continue to cook until the liquid turns an amber color, one to two

minutes longer. Remove from heat.



Set aside for three to five minutes to let the sediment settle to

the bottom of the pan. Pour the browned butter through a strainer

into a small bowl and discard the sediment.

orange chicken

Orange Chicken




2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoons salt

White pepper

Oil (for frying)

1/2 cup plus 1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

Dash crushed hot red chiles

1/4 cup chopped green onions

1 tablespoon rice wine

Orange Chicken Sauce (recipe below)

1/4 cup water

1/2 to 1 teaspoon sesame oil



Cut chicken pieces into 2-inch squares and place in large bowl.

Stir in egg, salt, pepper and 1 tablespoon oil and mix well.



Stir cornstarch and flour together. Add chicken pieces, stirring to

coat.



Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add

chicken pieces, small batch at time, and fry 3 to 4 minutes or

until golden and crisp. (Do not overcook or chicken will be tough.)

Remove chicken from oil with slotted spoon and drain on paper

towels. Set aside.



Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil.

Add ginger and garlic and stir-fry until fragrant. Add and stir-fry

crushed chiles and green onions. Add rice wine and stir 3 seconds.

Add Orange Sauce and bring to boil. Add cooked chicken, stirring

until well mixed.



Stir water into remaining 1 tablespoon cornstarch until smooth.



Add to chicken and heat until sauce is thickened. Stir in 1

tablespoon oil and sesame oil.



Serve at once.



Makes 6 servings.



Orange Chicken Sauce:



2 teaspoons minced orange zest

1/4 cup juice from 1 large orange

1/2 teaspoon sugar

2 tablespoons chicken stock

1 tablespoon light soy sauce



Combine all ingredients in small bowl and set aside.

Berry Bars

Berry Bars




3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

16 ounces berry jam



Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking

pan.



In a medium bowl, whisk together the flour, baking powder and salt.

Set aside.



In the bowl of a stand mixer using the paddle attachment, or in a

large bowl using a hand mixer, cream together the butter and sugar

until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a

time, then the vanilla. Slowly beat in the flour mixture.



Spread three-fourths of the batter into the pan, spreading the

batter a little thinner in the center of the pan. Spoon the jam on

top. Spoon the remaining batter over the jam in random dollops so

the jam can still be seen.



Bake the bars until golden-brown on top and firm to the touch,

about 40 minutes, rotating halfway through for even baking.



Cool completely on a rack before slicing.



Serves 9-12

Vegetarian Pizza with Eggplant & Goat Cheese

For the grilled Eggplant:



2 large Japanese eggplants

1 to 2 tablespoons Olive oil

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper



For the sautéed White Mushrooms:



8 ounces White mushrooms

1 1/2 tablespoons Olive oil

1/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper



For the Pizza:



1 bunch baby broccoli (broccolini)

1/2 cup frozen corn kernels, thawed

Pinch kosher salt

Pinch ground black pepper

1/2 small, thinly sliced red onion

4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in

olive oil

1 pound traditional or honey-wheat pizza dough

6 tablespoons marinara/pizza sauce

2 1/2 cups grated Mozzarella cheese

2 eggplants, cut per the recipe

1/2 cup sautéed White Mushrooms

2 ounces Goat cheese (Chevre; optional)



TO MAKE THE GRILLED EGGPLANT:



Cut the stem ends off the eggplant, then cut the vegetables

lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies

sheet and brush lightly-but thoroughly-with olive oil. Sprinkle

with salt and pepper. Turn the slices and repeat.



Heat a charcoal or gas grill.



Grill for about 2 minutes on each side, or until well marked and

quite tender (you may not need to leave them for the full 2 minutes

on the second side). Use tongs or a grilling spatula to remove the

vegetables to a large platter or cookie sheet.



TO MAKE THE WHITE MUSHROOMS:



Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.



Heat the oil in a skillet over high heat until it begins to smoke.

Add the mushrooms and toss to coat them with oil.



Lower the heat slightly and cook the mushrooms, stirring

occasionally, until all of the liquid has evaporated and the edges

begin to brown, 9 to 10 minutes.



Turn off the heat and sprinkle the mushrooms evenly with salt and

pepper.



Use immediately, or cool and refrigerate for up to 3 days.



TO MAKE THE PIZZA:



Place a seasoned (or oiled) pizza stone in the middle of the oven

and preheat to 450 degrees Fahrenheit for at least 30 minutes.



Cut away the bottom of each broccoli stem at an angle. Starting

from that point, cut the stems into 1 1/2 -inch pieces, always

maintaining the same angle, stopping 2-3 inches from the tops.



Blanch the broccolini in rapidly boiling water for about 1 minute.

Using a wire skimmer, remove the broccolini and immediately plunge

it into an ice-water bath to stop the cooking and retain the bright

green color. Once the broccolini is cool, drain and pat dry.



Heat a small, heavy frying pan over high heat. Place the corn

kernels in the pan and roast them, stirring often, for about 10

minutes. Remove from the heat and sprinkle with salt and pepper.



Separate the rings of the onion. Drain the tomatoes well and cut

halves into julienne strips.



Roll and shape the dough into one 13-inch or two 9-inch circles and

place on a floured pizza peel. If you are more comfortable working

with one piece of dough at a time, you can shape and dress the

second piece while the first is in the oven. If making 2 pizzas,

split all the toppings in half.



Spread the sauce to within 1 inch of the outer edge of the dough.

Reserve 1/3 cup of the mozzarella and distribute the rest over the

sauce, reserving a small amount, to within 1/2 inch of the outer

edge of the dough. Spread the eggplant over the cheese, followed by

the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the

corn over the other vegetables and top with the broccoli.



Sprinkle the remaining mozzarella over the pizza. If using goat

cheese, break it into small pieces and distribute over the pizza.



Transfer the pizza to the oven to the oven and bake for 8 to 10

minutes, or until the crust is golden brown and the cheese at the

center is melted and bubbly. Slice and serve.



Makes One 13-inch Pizza or Two 9-inch Pizzas

Artichoke and Portobello Mushroom Lasagna

Artichoke and Portobello Mushroom Lasagna




2 tablespoons olive oil

1 large onion, medium dice

1 pound portobello mushrooms, medium dice

1/2 cup dry white wine

4 cloves garlic, minced

1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped

Salt and pepper

1 pound coarsely chopped spinach

1/4 cup (1/2 stick) butter

1/4 cup flour

4 1/2 cups milk

1 1/2 cups grated Parmesan cheese

1 (14-ounce) can diced tomatoes, drained

Ground nutmeg

1 (9-ounce) box oven-ready lasagne sheets (no-boil style)

1 pound grated whole milk mozzarella



Bring a large pot of water to the boil to blanch the spinach.



Meanwhile, heat a large skillet heated over medium-high heat until

hot, then add the olive oil and the onion. Cook the onion, stirring

frequently, until the onion starts to soften, 3 to 5 minutes.

Increase the heat to high, stir in the mushrooms and continue

cooking, stirring occasionally, until any of the liquid released

from the mushrooms has evaporated, 8 to 10 minutes.



While the mushrooms are cooking, blanch the spinach: Add the

spinach, in batches, to the boiling water and cook until the

spinach softens and turns a bright green, 30 seconds to 1 minute.

Transfer the spinach in a large bowl of ice water to stop the

cooking. Repeat until all of the spinach is blanched. Drain the

spinach, and wrap it in a large kitchen towel, squeezing the towel

to drain the spinach of any excess moisture.



When the liquid from the mushrooms has evaporated, add the white

wine, stirring to scrape any flavoring from the bottom of the pan.

Add the garlic and artichokes, stirring until completely combined.

Taste the mixture, and add three-fourths teaspoon salt and one-half

teaspoon pepper, or season as desired. Stir in the spinach, then

taste and season again if needed. Remove from heat and set aside.



Make the tomato-bechamel sauce: In a medium, heavy-bottom saucepan,

melt the butter over medium-high heat. When the butter is foamy,

whisk in the flour. Slowly whisk in the milk and cook over medium

heat, whisking frequently, until the mixture begins to thicken and

take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in

the parmesan cheese, and when the cheese is melted, stir in the

tomatoes. Taste the sauce, adding three-fourths teaspoon salt and

one-fourth teaspoon pepper, along with a pinch of nutmeg, or season

as desired.



Heat the oven to 350 degrees and assemble the lasagna: On the

bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the

tomato-bechamel sauce. Cover the sauce with a single layer of

lasagna noodles. Sprinkle one-fourth of the vegetable mixture over

the noodles, then ladle over another cup of the sauce. Top the

sauce with one-fourth of the grated mozzarella. Repeat with the

noodles, vegetables, sauce and mozzarella until you have 4 layers

(if you have more than one cup of sauce left when assembling the

fourth layer, go ahead and pour all of the remaining with that

layer before sprinkling over the last of the mozzarella cheese).

The dish can be assembled up to this point, covered with plastic

wrap and refrigerated up to a day before baking; remove the plastic

wrap and leave the lasagna out at room temperature while heating

the oven before continuing with the next step.



Cover the baking dish with foil and place the dish on a rimmed

baking sheet to catch any drippings. Bake the lasagna for 45

minutes. Increase the temperature to 450 degrees, remove the foil

from the lasagna and continue baking until the top is lightly

browned, 8 to 12 minutes. Remove and cool slightly on a rack for 20

minutes before serving.



Serves 10-12

Chocolate meltdown cake

Triple-Chocolate Meltdown




2 cups heavy cream

1 cup white chocolate chips

1 cup semisweet chocolate chips

1 pound bittersweet chocolate chips

8 tablespoons (1 stick) unsalted butter, softened

1 1/2 cups sugar

6 eggs

1 1/2 cups all-purpose flour

Vanilla ice cream, for serving



1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.



2. Remove the pan from the heat and whisk in the white chocolate

chips. Whisk constantly until the chocolate is melted. Let the

sauce cool, stirring occasionally, about 30 minutes.



3. Repeat the process with the semisweet chocolate chips--simmer the

remaining 1 cup cream, whisk and melt the chips, and let cool.



4. Preheat the oven to 400°F. Butter six 6-ounce ramekins,

thoroughly coating the bottom and sides.



5. Combine the bittersweet chocolate chips and softened butter in a

medium bowl set over a pan of simmering water. Melt the butter and

chocolate, stirring until well blended.



6. Remove the bowl from the pan and let the mixture cool for a few

minutes.



7. In a separate bowl, beat the sugar and eggs with an electric

mixer until foamy, about 2 minutes. Using a spatula, scrape in all

of the chocolate-butter mixture and blend it into the egg mixture on

medium speed.



8. Add the flour, 1/2 cup at a time, beating on medium speed after

each addition, until it is completely incorporated. Do not overmix

the ingredients.



9. Pour the batter into the prepared ramekins and place the

ramekins on a sheet pan. Bake for about 18 minutes. The cakes

should be slightly crusty on top and still liquid in the center

when pierced with a clean knife. Let the ramekins rest on the

sheet pan for 2 to 3 minutes. Don't let them cool too much before

serving, as the butter that coats the ramekins will not release

the cakes if it is allowed to start hardening.



10. Invert each cake onto a dessert plate. Spoon some of each sauce

around the cake, and drizzle a little more of each over the top.

Serve with a scoop of ice cream on the side.



Serves 6

Grilled Shrimp Caprese

Grilled Shrimp Caprese




Marinated Tomatoes:



1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces

20 medium fresh basil leaves, stems removed and cut into 1" pieces

2 Tbsp extra virgin olive oil

1 Tbsp garlic, minced

1 tsp Italian seasoning

Salt to taste



2 Tbsp butter

1/2 cup white wine

1 1/2 cups heavy cream

1 cup Parmesan cheese, grated

1 lb capellini (angel hair) pasta, cooked according to package

directions

2 cups mozzarella cheese, shredded

1 lb 26/30 or 21/25 shrimp, peeled and deveined



Note: To preserve juices and seeds, use a pairing knife to remove

just the top of the core on each tomato.



Preheat broiler.



Combine tomatoes, basil, olive oil, garlic, Italian seasoning and

salt in a large bowl and blend thoroughly. Cover, set aside and

marinate for at least 1 hour.



Heat a large, nonstick skillet over medium heat. Add butter and let

melt. Stir in white wine and bring to a boil. Add heavy cream and

Parmesan cheese and bring to a simmer. Let sauce reduce to desired

consistency.



Add cooked, drained pasta and marinated tomatoes to skillet. Stir

to thoroughly coat pasta with sauce.



Transfer pasta and sauce to serving platter and top with mozzarella

cheese.



Grill or Saute shrimp until internal temperature reaches 150°F and

set aside.



Place serving platter in broiler for 2-3 minutes, or until cheese

has melted.



Top pasta with cooked shrimp and serve

Barbecue Meatballs - crockpot

Barbecue Meatballs




2 pounds ground beef

1 cup bread crumbs

1 teaspoon garlic powder

2 packages onion soup mix

2 teaspoons Worcestershire sauce

2 eggs



Sauce:

2 onions, chopped

2 cans tomato paste (12 ounces total)

2 cloves garlic, minced

1/4 cup Worcestershire sauce

1/4 cup red wine vinegar

1/2 cup brown sugar

1/2 cup sweet pickle relish

1/2 cup beef broth

2 teaspoons salt

2 teaspoons dry mustard



Combine first 6 ingredients and mix well. Shape into meatballs and

brown in a skillet with 1 tablespoon of oil. Drain on paper towels.



Add all sauce ingredients to Crock Pot and stir well.



Add meatballs and cook, covered, on low for 5 to 6 hours (high for

2 to 3). Serve from the Crock Pot.



Makes about 60 meatballs.

White Sangria




2 (750-ml) bottles dry white wine, preferably Pinot Grigio

1 1/3 cup orange juice

1/2 cup triple sec

1/4 cup brandy

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 oranges, sliced

1/2 lemon, sliced

1/2 apple, sliced

Large bunch grapes, stemmed



In a large pitcher, whisk together the wine, orange juice, triple sec and brandy.



Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved.



Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.



Serves 8-10

Chocolate Espresso Walnut Cookies

Chocolate Espresso Walnut Cookies

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Position the oven racks in the center and upper third of the oven
and heat the oven to 325 degrees. Line 4 large baking sheets with
parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate
and butter over medium-low heat until smooth, 5 to 7 minutes,
stirring occasionally.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using a hand mixer, beat together the eggs, sugar,
espresso powder and vanilla until blended and slightly foamy, 1 to
2 minutes. Beat in the melted chocolate mixture, then the flour
mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough
onto two of the prepared baking sheets, forming about 6 cookies per
sheet. Bake until the cookies are cracked on top and moist in the
center, about 14 minutes (do not over bake so as to keep the center
of the cookies moist and fudgy). Transfer the baking sheets to a
rack and cool the cookies completely before removing. Remove the
cookies gently using a metal spatula.

Makes about 2 dozen cookies.

Grilled Lime Shrimp With Guacamole Ranch

Grilled Lime Shrimp With Guacamole Ranch
Dipping Sauce

20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.

happy 100th birthday oreo - (fried oreos)

Fried Oreo

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
12 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.

Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350
degree F oil. When cooked, place on paper towel.

Arrange on a plate, sprinkle with confectionery sugar

Cioppino

Cioppino

2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4

Orange Rosemary Roasted Chicken

3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves, chopped
1 1/2 teaspoons olive oil
3 teaspoon rosemary
1/3 cup orange juice
fresh ground black pepper, to taste
salt, to taste

Preheat oven to 450 degrees F.

Remove skin from chicken. Rub each piece of chicken with a little
olive oil and then with the chopped garlic. Top with rosemary.

Place into a baking dish. Pour orange juice over. Cover and cook
for 30 minutes.

Turn chicken over and cook uncovered for another 10-15 minutes or
until browned.

Serves 6


Nutrition Facts: (per serving)
165 calories, 5g total fat, 86mg cholesterol, 80mg sodium,
28g protein

Peppercorn Crusted Salmon With Wasabi Soy Drizzle

24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Prepare your favorite version or variety of wild rice, and hold
warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2
minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another
3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine sugar and salt.

Add 1/2 of mixture to food processor.

Add dried pineapple, and begin to blend. It may be necessary to
start and stop processor so pineapple can mix well.

Add remainder of sugar and salt mixture, and continue to blend
until desired consistency.

Store in cool, dry place

Caramel Apple Popcorn

Print
Recipe by CheekyKitchen
Member since May, 2011

Caramel Apple Popcorn
This perfect mix of caramel, toffee, pecans, and dried apple chips is about as good as snacking gets!

Prep Time:
10 min
Total Time:
30
Servings:
10 servings



Ingredients
12 cups popped popcorn
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup cinnamon chips
1 cup toffee bits
1 cup whole pecans
1 cup dried apple chips
1 tablespoon butter
Directions
1 Place the brown sugar, light corn syrup, salt, and butter in a microwave safe bowl.2 Microwave for about 1 minute, just until the butter is melted, then stir together until well mixed.3 Return to the microwave and cook for 2 minutes, stir, then cook for an additional 2 minutes.4 Add the baking soda and vanilla to the caramel. Stir until well mixed.5 Place your popped popcorn in a large bowl and drizzle the caramel over the popcorn. 6 Sprinkle the cinnamon chips, toffee bits, pecans, and dried apple chips over the popcorn. Toss lightly. Allow to cool before serving

thai green curry

Thai Green Chicken Curry

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place
them in a blender. Add the black pepper, garlic, salt, coriander,
cumin, Laos powder and

With the blender running, slowly add the canola oil to make a
paste. This makes a generous cup of curry paste, more than is
needed for the remainder of the recipe. The paste can be frozen,
then thawed as needed to be used in recipes.

Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk,
curry paste, lemon grass, fish sauce and salt. Add the chicken and
bring to a simmer over medium heat. Cook, gently simmering, until
the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the
seasonings and flavorings if needed. Remove the lemon grass pieces
(or ask your guests to refrain from eating them). Stir in the
jalapeños and cilantro before serving. This makes about 8 cups of
curry. Ladle the curry into bowls.

Serves 6-8

foodie pick up lines....

find foodie love. All in 140 characters or less, these pick up lines are textable, tweetable and even short enough to put in writing on a cardamom cake, if that’s what you’re into.

1.You’re as intoxicating as a home distilled liquor.
2.You looking at me is making me turn as red as that roasted beet salad.
3.Can I sprinkle some sea salt on your salad?
4.I can last as long as a Le Creuset.
5.This first date is going so well. Should we drop everything and buy a food truck together?
6.How hot does your gas oven get?
7.Even my new stainless steel cookware set isn’t as slick as you.
8.If you shave your legs as well as that fennel, I can’t wait to touch them.
9.If this were an artisan meat market, I would take you home for dinner.
10.I’d turn vegan for you.
11.You’re my missing ingredient.
12.I’m local, all natural, homemade and certified organic: wanna taste?
13.Your skin is smoother than the finest panna cotta.
14.Do you prefer French Press or Bialetti for your morning coffee?
15.Have you ever tried bone luging?
16.If I was a chalkboard, would you write the daily special on me?
17.You’re spicier than sriracha.
18.I think we’d grow a great organic garden together.
19.Can I serve you a frittata made with local ducks eggs in bed tomorrow morning?
20.Your eyes are as effervescent as this sparkling water.
21.How about we skip the hors d’oeuvres and head straight for the digestif?
22.Have you ever tried hand-pulled, salted cardamom toffee? Why don’t we head back to my place and I’ll whip you up a batch.
23.You’re as complete as quinoa.
24.If you were a seed, I’d plant an entire community garden of you.
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28.I just scored a rare sampling of imported olive oils; wanna come back to my place for a tasting?
29.Dinner is on me. I know the chef.
30.You make my soufflé rise; can I buy you a drink?
31.If I wrote a cookbook, you’d be the featured recipe.
32.Staring at you is better than looking at food porn.
33.Do you like reading? I’ve heard Omnivore’s Dilemma is the perfect bedtime story.
34.Let’s pretend you’re a farm and I’ll be the table.
35.Do you make your own kombucha? Because those probiotics are doing your body good.
36.When it comes to me, you’ve got free range.
37.If I threw you a dinner party, I’d use my good linen.
38.What are you doing this fall? How about we take advantage of the harvest season?
39.If you were a dessert, I would drizzle a balsamic reduction all over you.
40.You know, I cook best in the morning.
41.How about we go back to my place and make something to write about on my food blog?
42.If you were going to open a restaurant, what would you call it? Mine would be Devour.
43.Once the rainy seasons comes, we should forage together.
44.Do you need someone to help pitch your tent at farmers market?
45.God put as much work into you as a fine piece of artisan cheese.
46.I’m new in town, where’s the best place to get late night paté?
47.You & Me. Sounds like a great idea, or maybe the name of the next hot restaurant. You in?
48.You’re so hot, you could make creme brulée with just your looks.
49.This city has [insert number] of microbrews, but only this one has the blonde I want.
50.I would love to make you part of this season’s bounty.

Mexican Chocolate Pot de Crème

Mexican Chocolate Pot de Crème

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly
whisk about one-fourth cup of the milk mixture into the eggs to
temper them, then transfer the eggs to the saucepan, whisking to
combine.

Cook the custard, stirring frequently, until it is slightly
thickened. Immediately add the chopped Mexican and bittersweet
chocolates to the pan. Remove the pan from heat. Stir until the
chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle
the chocolate into small bowls. Refrigerate the custards until set
and chilled, at least 6 hours but preferably overnight.

Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over
medium-low heat. Cook, stirring frequently with a heat-resistant
spatula, until the sugar is melted and coats the pumpkin seeds.
Remove from heat and spread the seeds on a greased or
parchment-lined baking sheet so the seeds do not stick together as
they cool.

Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the
cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a
sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6

Tomato and Feta Relish

Tomato and Feta Relish

1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several
olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving

In a large bowl, stir together the crushed tomatoes, olive oil,
garlic, salt, basil, chopped olives, onion, feta and red wine
vinegar. Cover and refrigerate overnight to give the flavors time
to marry.

Stir again and taste, adjusting the seasonings and flavorings, if
desired, before serving. Servings: Makes about 3 cups relish

Grilled Banana Sandwiches

Grilled Banana Sandwiches

1 large banana
1 1/2 tablespoons low-fat whipped cream cheese
1 1/2 tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4"-thick) slices White Whole Grain bread

Cut off 1/4 of the banana and mash in a bowl with a fork; stir in
the cream cheese, peanut butter, honey, and salt. Spread over 2
bread slices.

Coat a large skillet with cooking spray and place over medium-high
heat. Slice the remaining banana in half lengthwise and then in
half crosswise. Place the banana halves in the pan and cook until
caramelized. Arrange the bananas over the cream cheese spread and
top with the remaining slices of bread.

Wipe out the skillet, add a spritz more cooking spray, and place
over medium heat. Add the sandwiches and cook until browned on each
side.

Makes 2 servings.

mexican corn bread

Mexican Corn Bread

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded

Sift dry ingredients together into a bowl. In another bowl, beat
together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining
ingredients. Mix thoroughly.

Pour into a greased 8" or 9" square pan. Bake in a preheated oven
for 30 minutes at 400 degrees F.

Coffee Rubbed Rib-eye

Coffee Rubbed Rib-eye

INGREDIENTS:

4 - 1" thick 12 oz. rib-eyes

Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Mix together all the ingredients for the coffee rub. Set aside till
needed.

Prepare the Caramelized Shallot butter:

To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately
20 minutes until they are soft and brown.

Using a spatula, mix together all the ingredients for the
caramelized shallot butter. Cover and refrigerate.

Season the rib-eyes with salt and pepper and coat rib-eyes with 1
Tbsp. of coffee rub on each side.

Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).

Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.

Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.