This recipe was from a Beekman 1802 newsletter a few years back. When I lost the original email and my google searches only resulted in 404 errors, I contacted Beekman and they were gracious enough to send me the recipe.
Ingredients:
Pastry dough for single crust pie.
¾ stick unsalted butter
1 cups packed light brown sugar
¼ cup maple syrup
¾ cup light corn syrup
2 teaspoons pure vanilla extract
2 tablespoons Grand Marnier or other orange flavored liqueur
¼ teaspoon salt
3 large eggs
1 cup pecans
1 cup hazelnuts, roasted in 400F oven for 7 minute until toasted.
1 teaspoon coarse finishing salt
Preheat oven to 350F.
Roll out pastry dough on floured surface to 12″ round. Place into 9″ pie plate. Trim edge, leaving a ¾” overhang. Fold over edge and crimp. Chill in refrigerator or freeze for 20 minutes.
Melt butter in medium heavy saucepan. Add brown sugar and whisk until sugar is dissolved. Add maple syrup and corn syrup, whisking to combine. Remove from heat and stir in vanilla, ¼ teaspoon salt, and liqueur.
In separate bowl, gently beat eggs. Add liquid sugar mixture to eggs and stir.
Remove crust from freezer, put pecans and hazelnuts in pie shell and gently pour liquid mixture over them. Sprinkle surface with coarse salt.
Bake for 40-50 minutes until set. Cool and serve with whipped cream or vanilla ice cream
https://beekman1802.com/
Tuesday
Apple Cider Caramels
My go-to fall treat. It's before everyone is sugared out with holiday confections and these are unique and extremely flavorful. I also like that they're on the soft side.
Ingredients:
4 cups apple cider
1/2 teaspoon ground cinnamon (fun fact: I've also used homemade pumpkin spice and it's nice too)
2 teaspoons flaky sea salt, such as Maldon
8 tablespoons (1 stick) unsalted butter, cut into chunks (tbh, I've used salted butter, and it's fine if you cut down the sea salt a tad)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream
Neutral oil for the knife
Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.
Line the bottom and sides of an 8- inch straight- sided square metal baking pan with parchment.
Ingredients:
4 cups apple cider
1/2 teaspoon ground cinnamon (fun fact: I've also used homemade pumpkin spice and it's nice too)
2 teaspoons flaky sea salt, such as Maldon
8 tablespoons (1 stick) unsalted butter, cut into chunks (tbh, I've used salted butter, and it's fine if you cut down the sea salt a tad)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream
Neutral oil for the knife
Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.
Line the bottom and sides of an 8- inch straight- sided square metal baking pan with parchment.
Stir the cinnamon and flaky salt together in a small dish.
Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it, stirring constantly.
Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours.
Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it, stirring constantly.
Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours.
Once caramel is firm, transfer the block to a cutting board. Use a well- oiled knife to cut the caramel into squares. Wrap each one in waxed paper or glassine, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.
Recipe from Smitten Kitchen
Recipe from Smitten Kitchen
Saturday
Garlicky Cuban Pork in the IP
Ingredients:
8 garlic cloves
juice of 1 grapefruit (about 2/3 c)
zest and juice of 1 lime
3 Tbs olive oil
2 Tbs brown sugar
1 Tbs fresh oregano leaves
2 tsp cumin
1.5 Tbs kosher salt
4-5# boneless pork shoulder, but into 4 pieces
1 bay leaf
In a blender, combine garlic, grapefruit juice, lime zest and juice, 2 Tbs oil, brown sugar, oregano, cumin and salt. Process until blended. Transfer to large bowl and add the port and bay leaf; toss to combine. Marinate at room temp for 1 hr or refrigerate up to 6 hrs.
Using the saute function, heat 1 Tbs oil. Remove pork from marinade, shaking off excess and brown it on all sides. You'll need to do this in batches, transferring browned pork to a plate as you go.
When all the pork is browned, return piees to a pot along with juices from the plate. Add reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let pressure release naturally.
Remove pork from liquid. Taste jus and if too bland, cook boil it down a little, 7-15 min. Remove bay leaf and use a fat separator, if desired. Shred the meat and toss with jus (1.5-2 c) to taste.
From Dinner in an Instant, by Melissa Clark
8 garlic cloves
juice of 1 grapefruit (about 2/3 c)
zest and juice of 1 lime
3 Tbs olive oil
2 Tbs brown sugar
1 Tbs fresh oregano leaves
2 tsp cumin
1.5 Tbs kosher salt
4-5# boneless pork shoulder, but into 4 pieces
1 bay leaf
In a blender, combine garlic, grapefruit juice, lime zest and juice, 2 Tbs oil, brown sugar, oregano, cumin and salt. Process until blended. Transfer to large bowl and add the port and bay leaf; toss to combine. Marinate at room temp for 1 hr or refrigerate up to 6 hrs.
Using the saute function, heat 1 Tbs oil. Remove pork from marinade, shaking off excess and brown it on all sides. You'll need to do this in batches, transferring browned pork to a plate as you go.
When all the pork is browned, return piees to a pot along with juices from the plate. Add reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let pressure release naturally.
Remove pork from liquid. Taste jus and if too bland, cook boil it down a little, 7-15 min. Remove bay leaf and use a fat separator, if desired. Shred the meat and toss with jus (1.5-2 c) to taste.
From Dinner in an Instant, by Melissa Clark
Pork Tamale Pie
For a 10 in cast iron skillet
Ingredients:
1/4 c vegetable oil
1# ground pork
6 scallions, white and green parts separated and sliced thin
2 Tbs chili powder
1 tsp dried oregano
salt and pepper
1-15oz can black beans, rinsed
1-14.5oz can diced tomatoes
1 c frozen corn
1/2 c chicken broth
4 oz pepper jack cheese, shredded (1c)
3/4 c all purpose flour
3/4 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
3/4 c buttermilk
1 large egg
Adjust oven rack to middle position and heat oven to 400*
Heat cast iron skillet over medium heat for 5 minutes.
Add 1 Tbs oil and heat until just smoking. Add pork and cook, breaking up meat, until just beginning to brown, about 5 min.
Stir in scallion whites, chili powder, oregano and 1/4 tsp salt and cook until fragrant, about 1 min. Stir in beans, tomatoes in their juice, corn and broth. Bring to simmer and cook until mixture has thickened, about 5-7 min. Off heat stir in cheese until well combined. Season with s&p to taste.
Whisk flour, cornmeal, soda and powder, scallion greens and 3/4 tsp salt in large bowl. In separate bowl, whisk buttermilk, egg and 3 Tbs oil until smooth. Stir in buttermilk mixture into flour mixture until just combined. Pour batter over meat mixture and smooth into even layer. Transfer skillet to oven and bake until topping is golden brown, 15-20 min. Let cool 10 min before serving.
Ingredients:
1/4 c vegetable oil
1# ground pork
6 scallions, white and green parts separated and sliced thin
2 Tbs chili powder
1 tsp dried oregano
salt and pepper
1-15oz can black beans, rinsed
1-14.5oz can diced tomatoes
1 c frozen corn
1/2 c chicken broth
4 oz pepper jack cheese, shredded (1c)
3/4 c all purpose flour
3/4 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
3/4 c buttermilk
1 large egg
Adjust oven rack to middle position and heat oven to 400*
Heat cast iron skillet over medium heat for 5 minutes.
Add 1 Tbs oil and heat until just smoking. Add pork and cook, breaking up meat, until just beginning to brown, about 5 min.
Stir in scallion whites, chili powder, oregano and 1/4 tsp salt and cook until fragrant, about 1 min. Stir in beans, tomatoes in their juice, corn and broth. Bring to simmer and cook until mixture has thickened, about 5-7 min. Off heat stir in cheese until well combined. Season with s&p to taste.
Whisk flour, cornmeal, soda and powder, scallion greens and 3/4 tsp salt in large bowl. In separate bowl, whisk buttermilk, egg and 3 Tbs oil until smooth. Stir in buttermilk mixture into flour mixture until just combined. Pour batter over meat mixture and smooth into even layer. Transfer skillet to oven and bake until topping is golden brown, 15-20 min. Let cool 10 min before serving.
Arroz con Pollo in the IP
Start by making a batch of sofrito. One batch will get you 6-8 servings of what you need for a single recipe.
Sofrito Ingredients:
1 large yellow onion, cut into pieces
1 red bell pepper, seeded and cut into pieces
8 cloves of garlic
1 large bunch of cilantro
1/4 pimento stuffed green olives
1 Tbs capers, drained
2 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1/2 c olive oil
To make the sofrito, put everything in a food processor and blend until a thick paste is formed. Measure 1/2c servings into individual plastic bags and freeze for future use.
Arroz con Pollo Ingredients:
1/2 c sofrito, previously prepared
1 Tbs olive oil
1/4c pimento stuffed green olives, sliced
1 Tbs capers, drained
1.5# chicken (thighs or breast) cut into 1-in pieces
1.5 c white rice
1 c chicken broth
1 c tomato sauce
1/4 c chopped fresh cilantro for serving
Set the IP to saute and heat the olive oil, Add the sofrito and saute for 5 minutes, until it loses its raw onion bite. Add the olives, capters, and chicken pieces. Stir to combine, coating chicken evenly. Add the rice, pouring it in an even layer over the chicken.
Stir together the broth and tomato sauce. Pour this mixture over the rice, making sure all the grains are coated with the liquid.
Set IP to sealing, turn off saute function, select poultry setting and cook for 10 min at high pressure.
Let pressure release naturally for 10 min, then vent remaining pressure.
Serve, scooping from bottom of pot to get chicken. Top with cilantro.
From The Essential Instant Pot Cookbook, by Coco Morante
Sofrito Ingredients:
1 large yellow onion, cut into pieces
1 red bell pepper, seeded and cut into pieces
8 cloves of garlic
1 large bunch of cilantro
1/4 pimento stuffed green olives
1 Tbs capers, drained
2 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1/2 c olive oil
To make the sofrito, put everything in a food processor and blend until a thick paste is formed. Measure 1/2c servings into individual plastic bags and freeze for future use.
Arroz con Pollo Ingredients:
1/2 c sofrito, previously prepared
1 Tbs olive oil
1/4c pimento stuffed green olives, sliced
1 Tbs capers, drained
1.5# chicken (thighs or breast) cut into 1-in pieces
1.5 c white rice
1 c chicken broth
1 c tomato sauce
1/4 c chopped fresh cilantro for serving
Set the IP to saute and heat the olive oil, Add the sofrito and saute for 5 minutes, until it loses its raw onion bite. Add the olives, capters, and chicken pieces. Stir to combine, coating chicken evenly. Add the rice, pouring it in an even layer over the chicken.
Stir together the broth and tomato sauce. Pour this mixture over the rice, making sure all the grains are coated with the liquid.
Set IP to sealing, turn off saute function, select poultry setting and cook for 10 min at high pressure.
Let pressure release naturally for 10 min, then vent remaining pressure.
Serve, scooping from bottom of pot to get chicken. Top with cilantro.
From The Essential Instant Pot Cookbook, by Coco Morante
Monday
Velvet Pork Chops
Serve with broccoli or anything else that soaks up that great sauce. Rumor has it, this works with chicken breasts too.
Ingredients:
4 boneless pork chops
Salt & Pepper to taste
3 tablespoons butter
1 cup chicken broth
½ cup cream
Serve pork with sauce drizzled over.
Ingredients:
4 boneless pork chops
Salt & Pepper to taste
3 tablespoons butter
1 cup chicken broth
½ cup cream
Season pork chops while melting butter in a large skillet. Cook pork until browned on both sides. With chops still in skillet, pour in broth and reduce heat to medium. Cook for 10 minutes, until broth has reduced significantly.
Remove chops at a slightly undercooked stage and tent with foil on a plate. While pork rests, turn off heat but leave pan on the burner. Add cream and cook, scraping skillet for any brown bits. Cook until thickened, 2-4 minutes.
Serve pork with sauce drizzled over.
Recipe from Southern Plate
Zuppa Toscana
I've never had the Olive Garden original that this is a copycat of, but it is tasty. The original recipe billed this as a crock pot recipe, but it works just fine on the stove.
Ingredients:
1 lb ground Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup parmesan cheese for garnish
Ingredients:
1 lb ground Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup parmesan cheese for garnish
In a large skillet, cook the sausage over medium high heat for 5-8 minutes. Add onion and garlic cooking 2-3 minutes more. Drain extra fat. Transfer sausage and onion mixture to a crock pot or stock pot. Add diced potatoes, cover with chicken broth and season with salt and pepper. If potatoes aren't entirely submerged, add more water to ensure they're covered.
Cook on stovetop until potatoes are tender, in crock pot 3hr on high or 6hr low (this seems really long to me).
Add kale and heavy cream and cook 15-30 minutes more.
Adapted from Homemade Hooplah's recipe
Basil Coconut Curry in the Instant Pot
Ingredients:
1.5-2# chicken breast, cut into 1in pieces
4 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp curry powder, generous
1/4 tsp black pepper
1/2 tsp chili powder
1/2 red onion, chopped
1 Tbsp dry basil
1/2 tsp cardamom
1 tsp grated ginger or ginger paste
1 can full fat coconut milk
1 Tbsp corn starch
1.5-2# chicken breast, cut into 1in pieces
4 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp curry powder, generous
1/4 tsp black pepper
1/2 tsp chili powder
1/2 red onion, chopped
1 Tbsp dry basil
1/2 tsp cardamom
1 tsp grated ginger or ginger paste
1 can full fat coconut milk
1 Tbsp corn starch
Set instant pot to saute and lightly brown chicken pieces and garlic in oil. Add in all spices and stir to coat chicken, then add red onion. Turn off saute and pour in coconut milk. Set IP to sealing and set timer for 5min high pressure. Rapid release pressure when done. Scoop out about 1/4c of cooking liquid and stir with corn starch. When lumps are stirred out, add corn starch mixture back to pot, stir and let thicken for 2-3 minutes. Serve over rice garnishing with fresh basil and fresh cilantro, as desired.
Recipe from Rebooted Mom
Tuesday
Chex Mix, Suzi Style
Suzi makes chex mix for Christmas, always. She has a few seasoning adjustments compared to the 'original' recipe.
Preheat the oven to 250*
Melt 1 stick of butter
Add 2 tsp Lawry's seasoned salt
1/4c Worcestershire sauce
1 tsp garlic powder
3/4 tsp onion powder
2 tsp Italian seasoning, preferably coarse grind
Stir together and pour over
3 cups each of rice, wheat and corn chex cereal
3 cups of nuts, pretzels or your favorite add ins
Toss thoroughly with your hands
Bake for 1 hour in a roasting pan, stirring every 15 minutes
When done, pour out on paper towels to cool and ensure crispiness
Preheat the oven to 250*
Melt 1 stick of butter
Add 2 tsp Lawry's seasoned salt
1/4c Worcestershire sauce
1 tsp garlic powder
3/4 tsp onion powder
2 tsp Italian seasoning, preferably coarse grind
Stir together and pour over
3 cups each of rice, wheat and corn chex cereal
3 cups of nuts, pretzels or your favorite add ins
Toss thoroughly with your hands
Bake for 1 hour in a roasting pan, stirring every 15 minutes
When done, pour out on paper towels to cool and ensure crispiness
Wednesday
Superior Cinnamon Rolls
I have used a different cinnamon roll recipe in the past. They are good, but these are easier and they are so light and fluffy! This makes 24 rolls, but I have halved it and they were still fine.
Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. vegetable oil
6 T. yeast (yes, that really is tablespoons)
Then add:
1 T. salt
3 eggs (when I halved, I used 2 eggs)
10 1/2 c. flour
Mix together for 10 minutes, then sit for 10 minutes. Oil countertop, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.
Cinnamon-Sugar
1c. sugar
1 T. cinnamon
Frosting
1 cube butter >> or swap out partially for cream cheese, my preference
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk added to get to the consistency you prefer
Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. vegetable oil
6 T. yeast (yes, that really is tablespoons)
Then add:
1 T. salt
3 eggs (when I halved, I used 2 eggs)
10 1/2 c. flour
Mix together for 10 minutes, then sit for 10 minutes. Oil countertop, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.
Cinnamon-Sugar
1c. sugar
1 T. cinnamon
Frosting
1 cube butter >> or swap out partially for cream cheese, my preference
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk added to get to the consistency you prefer
Via Pinterest
Sunday
Skinny Chicken Caesar Salad
A lovely dinner salad adapted from http://cafedelites.com/2015/03/10/skinny-chicken-and-avocado-caesar-salad/
Salad:
2 whole chicken breasts
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz bacon, cut into strips
head of romaine washed and cut
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Salad:
2 whole chicken breasts
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz bacon, cut into strips
head of romaine washed and cut
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Pumpkin Chocolate Chip Granola Bars
Ingredient:
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.
6. Wrap individually in plastic wrap and store in the fridge.
http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-granola-bars/print/
Friday
Sheetpan Ratatouille with Chevre
Ingredients:
1 can (12oz) tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, finely chopped
2 Tbs unsalted butter, cut into small cubes
1 large red bell pepper
1 larger Chinese eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish Yukon gold potatoes (about 3/4 lb)
2 Tbs olive oil
1 tsp fresh thyme
4oz chevre
1 Tbs roughly chopped fresh basil leaves
Crusty bread for serving
Preheat the oven to 375* with one rack about 4 inches from the broiler and another rack in the center. Mist a sheet pan with cooking spray.
Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp salt and 1/4 tsp black pepper. Toss together to combine. Use a rubber spatula to spread the puree evenly over the pan, distributing the garlic and onion throughout and pushing the sauce into the corners of the pan. Drop the butter cubes over all, spacing them evenly apart.
Cut off the top of the pepper, and carefully pull out the seed and membrane. Use a sharp knife to slice the pepper into 1/8-1/4 inch thick rounds, then slice the rounds into thirds to get a bunch of small curved pepper pieces.
Trim the ends off the eggplant, zucchini and squash. Slice each into thin rounds 1/8-1/4 inch thick. Slice the potatoes into rounds of the same thickness.
Carefully arrange the vegetables over the tomato sauce and butter overlapping them in a pattern. Drizzle the vegetables with the olive oil, sprinkle with the thyme and an extra pinch each of salt and pepper.
Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up at the edges, 30-40 minutes.
Remove the plan from the oven and turn on the broiler. Crumble the goat cheese and scatter them evenly the ratatouille. Broil to gently melt the cheese, about 1 minute. Sprinkle with the chopped basil and serve warm with crusty bread for scooping up the veggies and sauce.
From Sheet Pan Suppers by Molly Gilbert
1 can (12oz) tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, finely chopped
2 Tbs unsalted butter, cut into small cubes
1 large red bell pepper
1 larger Chinese eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish Yukon gold potatoes (about 3/4 lb)
2 Tbs olive oil
1 tsp fresh thyme
4oz chevre
1 Tbs roughly chopped fresh basil leaves
Crusty bread for serving
Preheat the oven to 375* with one rack about 4 inches from the broiler and another rack in the center. Mist a sheet pan with cooking spray.
Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp salt and 1/4 tsp black pepper. Toss together to combine. Use a rubber spatula to spread the puree evenly over the pan, distributing the garlic and onion throughout and pushing the sauce into the corners of the pan. Drop the butter cubes over all, spacing them evenly apart.
Cut off the top of the pepper, and carefully pull out the seed and membrane. Use a sharp knife to slice the pepper into 1/8-1/4 inch thick rounds, then slice the rounds into thirds to get a bunch of small curved pepper pieces.
Trim the ends off the eggplant, zucchini and squash. Slice each into thin rounds 1/8-1/4 inch thick. Slice the potatoes into rounds of the same thickness.
Carefully arrange the vegetables over the tomato sauce and butter overlapping them in a pattern. Drizzle the vegetables with the olive oil, sprinkle with the thyme and an extra pinch each of salt and pepper.
Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up at the edges, 30-40 minutes.
Remove the plan from the oven and turn on the broiler. Crumble the goat cheese and scatter them evenly the ratatouille. Broil to gently melt the cheese, about 1 minute. Sprinkle with the chopped basil and serve warm with crusty bread for scooping up the veggies and sauce.
From Sheet Pan Suppers by Molly Gilbert
Tuesday
Sheet Pan Chicken and Broccoli with Spicy Peanut Sauce
A new favorite of Seth's. This is a great recipe that cooks altogether on a sheet pan under the broiler.
Ingredients:
1 Tbs packed brown sugar
1/4c plus 2 Tbs creamy peanut butter
1 Tbs sesame oil
1/4c low sodium soy sauce
1 Tbs sriracha
1 Tbs rice vinegar
1/4c warm water
1 Tbs lime juice
1 pound broccoil or broccolini
4-6 thin cut chicken breasts (1-1.5# total)
Preheat the oven to broil with a rack 4 inches from the heat. Line a sheet pan with foil.
Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime in a medium bowl until smooth. Set aside 1/4c of the peanut sauce for serving.
Rub the broccoli and chicken with the remaining sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flip chicken halfway through, until chicken is cooked thoruhg and the broccoli is charred - 12 to 14 minutes.
From Sheet Pan Suppers by Molly Gilbert
Ingredients:
1 Tbs packed brown sugar
1/4c plus 2 Tbs creamy peanut butter
1 Tbs sesame oil
1/4c low sodium soy sauce
1 Tbs sriracha
1 Tbs rice vinegar
1/4c warm water
1 Tbs lime juice
1 pound broccoil or broccolini
4-6 thin cut chicken breasts (1-1.5# total)
Preheat the oven to broil with a rack 4 inches from the heat. Line a sheet pan with foil.
Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime in a medium bowl until smooth. Set aside 1/4c of the peanut sauce for serving.
Rub the broccoli and chicken with the remaining sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flip chicken halfway through, until chicken is cooked thoruhg and the broccoli is charred - 12 to 14 minutes.
From Sheet Pan Suppers by Molly Gilbert
Stove Top Mac and Cheese
Fast and delicious for a work night dinner. Add frozen peas at the last minute if you're feeling daring.
Ingredients
1/2 pound elbow macaroni or preferred noodle4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Recipe courtesy of Alton Brown
Sunday
Cherry Pie Filling
This is what I use to make pies from my backyard montmorency cherry tree.
Ingredients
4 cups fresh tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie
From Food Network
Ingredients
4 cups fresh tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie
From Food Network
Monday
Baked Eggs with Avocado and Tomatoes
Ingredients:
1 can (10 oz.) Ro-Tel tomatoes (I used petite diced tomatoes which was fine too, just season more)
1 ripe avocado, sliced lengthwise into 10 slices
Salt and fresh-ground black pepper, to taste
4 eggs
Instructions:
Preheat oven to 400F. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)
Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat. (Cast iron works great.)
While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan. Gently put each egg between two avocado slices, spacing them evenly apart. Season to taste with salt and fresh-ground black pepper.
Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.
From Kayln's Kitchen
Sunday
Roasted Indian Chicken, Chick Peas and Veggies
1/4 cup grapeseed oil or peanut oil
1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2 1/2 cups cauliflower florets
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil, set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2 1/2 cups cauliflower florets
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil, set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.
Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro. Squeeze a lime wedge over each serving.
Chicken Noodle Casserole
Very chicken pot pie-esque!
Ingredients
2 Tbs butter
1 small onion, diced
1.5c celery, sliced
1.5c carrot, sliced
6 Tbs flour
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
pepper to taste
3c chicken broth
1c milk
1lb cooked shredded chicken
4oz cream cheese
1c shredded cheddar cheese
1 package egg noodles cooked (about 12-15oz)
2c frozen peas
1 small red bell pepper, diced
extra shredded cheddar cheese and panko for topping
Preheat oven to 350*
Add butter to large high sided skillet. Cook onion, celery and carrot until softened, about 5 minutes. Add flour and herbs and cook an additional 2 minutes stirring occasionally. Add milk and broth, cook until bubbly. Remove from heat and stir in cheddar cheese and cream cheese until melted and smooth. Cook noodles 1 minute less than directed on package. Drain and add to sauce. Stir in peas, red pepper and chicken. Pour into casserole pan, top with cheese and panko and bake 30-35 minutes until bubbly and starting to brown.
Adapted from Spend with Pennies
Ingredients
2 Tbs butter
1 small onion, diced
1.5c celery, sliced
1.5c carrot, sliced
6 Tbs flour
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
pepper to taste
3c chicken broth
1c milk
1lb cooked shredded chicken
4oz cream cheese
1c shredded cheddar cheese
1 package egg noodles cooked (about 12-15oz)
2c frozen peas
1 small red bell pepper, diced
extra shredded cheddar cheese and panko for topping
Preheat oven to 350*
Add butter to large high sided skillet. Cook onion, celery and carrot until softened, about 5 minutes. Add flour and herbs and cook an additional 2 minutes stirring occasionally. Add milk and broth, cook until bubbly. Remove from heat and stir in cheddar cheese and cream cheese until melted and smooth. Cook noodles 1 minute less than directed on package. Drain and add to sauce. Stir in peas, red pepper and chicken. Pour into casserole pan, top with cheese and panko and bake 30-35 minutes until bubbly and starting to brown.
Adapted from Spend with Pennies
Monday
Stuffed Bell Peppers with ground turkey
1 pound ground turkey
2 cups frozen corn
2 ribs of celery, chopped thinly
1 medium onion, chopped
2 cloves garlic, minced
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste (I used almost double to finish off a container)
2 tablespoons basil
1 tablespoon oregano
½ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 cup cooked brown rice
¼ cup chopped Italian parsley
4 large bell peppers
2 cups shredded monterey jack cheese
Preheat the oven to 350 degrees F.
Cook the ground turkey in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the corn kernels, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers, halve them and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot turkey and rice mixture. They will be heaping full. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
Adapted from Foodie Crush
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