Friday, June 29, 2018

Asparagus with Bacon and Shallots

Asparagus with Bacon and Shallots
Makes 4 Servings


1 pound asparagus spears, trimmed
Cooking spray
2 center-cut bacon slices
2 tablespoons thinly sliced shallots
3 tablespoons unsalted chicken stock
1 tablespoon white wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon maple syrup
1/8 teaspoon kosher salt

How to Make It
Step 1
Preheat broiler to HIGH; arrange rack about 4 inches from heating element.

Step 2
Arrange asparagus on a foil-lined baking sheet. Coat asparagus with cooking spray.

Step 3
Broil asparagus 10 minutes, stirring once.

Step 4
Cook bacon in a skillet over medium heat. Remove from pan; crumble. Add shallots; cook 30 seconds. Add chicken stock, vinegar, mustard, and maple syrup; cook 1 minute. Drizzle over asparagus. Sprinkle with salt and crumbled bacon.

Monday, March 19, 2018

Campfire Beans

Campfire Beans
Makes 12 Servings

4 cups dried pinto beans
1 whole ham hock
4 cloves garlic, minced
2 red bell peppers, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt


Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level.

Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup.

Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Sunday, March 4, 2018

Death by Chocolate Zucchini Bread

Death by Chocolate Zucchini Bread
Makes 6 Servings


1/2 c. melted butter, plus more for greasing pan
1/2 c. cocoa powder, plus more for dusting pan
1 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. kosher salt
1 c. sugar
1 egg plus 1 egg yolk
1 tsp. pure vanilla extract
2 c. grated zucchini (from 1 large or 2-3 small)
2/3 c. chocolate chips
Flaky sea salt, for garnish


Preheat oven to 350°. Butter a loaf pan and dust with cocoa powder.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and salt.

In another large bowl, stir together sugar, egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.

Transfer batter to prepared dish and bake 50 minutes.

Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.

**This one is for you, Daniel. Enjoy!!**

Wednesday, December 27, 2017

Asparagus with Lemon Parmesan Breadcrumbs

Asparagus with Lemon Parmesan Breadcrumbs
Makes 4 Servings


1 pound asparagus spears, trimmed
Cooking spray
1/3 cup panko
1/4 cup grated Parmesan cheese
2 teaspoons grated lemon rind
1 teaspoon canola oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 tablespoons lemon juice
1 teaspoon melted unsalted butter

How to Make It

Preheat broiler to HIGH; arrange rack about 4 inches from heating element.

Arrange asparagus on a foil-lined baking sheet. Coat asparagus with cooking spray.

Broil asparagus 8 minutes or until almost tender, stirring once.

Combine panko, Parmesan cheese, lemon rind, canola oil, pepper, and salt in a bowl. Sprinkle panko mixture over asparagus. Broil 2 minutes; drizzle with lemon juice and melted butter.

Monday, December 18, 2017

Spiced Glazed Turkey

Spiced Glazed Turkey
Makes 8 to 10 Servings

1 12 to 14 lb turkey, thawed if frozen
Kosher salt and freshly ground pepper
1 tsp ground coriander
1 tsp ground allspice
1 small orange, halved
1 shallot, halved
¼ small bunch fresh parsley
4 tbsp unsalted butter, melted
1 ½ cups low sodium chicken broth
½ cup pineapple preserves
1 tbsp apple cider vinegar

1.       Position an oven rack in the lowest position (remove the other racks); preheat to 350F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast side up on a rack set in a large roasting pan.

2.       Combine 2 tbsp salt, 1 tbsp pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and run the juices into the skin, the stuff the squeezed halves into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, the sprinkle with the spice mixture. Tie the legs together with twine and tuck the wings under the body. Pour the broth into the roasting pan.

3.       Microwave the pineapple preserves in a small microwave safe bowl until melted, about 1 minute; strain through a fine mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside.

4.       Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165F, 2 ½ to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze (tent the turkey with foil if the skin gets too dark). Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.

5.       Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle onto your stuffing). Serve the turkey with the defatted drippings.

Saturday, December 16, 2017

Instant Mashed Potato Soup

Instant Mashed Potato Soup
Makes 4 Servings


1 green onion, chopped
1 garlic clove, minced
2 tablespoons butter
4 cups milk
1 1⁄3 cups instant mashed potatoes
1 1⁄2 teaspoons salt
1⁄8 teaspoon pepper


In a saucepan, sauté the green onion & garlic in butter over medium low heat.

Add milk, salt, pepper and instant potato flakes.

Heat to almost boiling, stirring constantly.

Remove from heat.

Garnish with shredded cheese.

Wednesday, December 6, 2017

Spicy Italian Crescent Ring

Spicy Italian Crescent Ring
Makes 6 Servings


2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
½ cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
¼ lb deli sliced ham
¼ lb deli sliced capocollo
½ cup well drained hot pepper rings (from a jar)

Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Friday, October 27, 2017

Super Easy Slow Cooker Pork

Super Easy Slow Cooker Pork
Makes 9 to 12 Servings

3 pounds pork shoulder
1 cup clear carbonated beverage (like club soda or lemon-lime flavored soda)
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon ground oregano
2 tablespoons Worcestershire Sauce
1 cup balsamic dressing
1 Slow Cooker Liner
1 sheet Aluminum Foil

Line your slow cooker with a Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours.

When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the crockpot. The meat should be saucy and moist.

Preheat the oven to 400°F (or use the broil setting if you have that) transfer the mixture to a baking sheet lined with Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting).

Transfer to a serving platter and enjoy on sandwiches, with a baked potato, or however else you want to enjoy it.

Thursday, June 22, 2017

Asian Chicken, Cabbage, & Noodle Salad

Asian Chicken, Cabbage, and Noodle Salad
Makes 4 Servings

1 pkg (3 oz) Ramen soup mix

1 pkg (14 oz) coleslaw blend (cabbage slaw mix)
2 cups shredded or chopped cooked chicken breasts
4 green onions, sliced diagonally
1/3 cup peanuts
½ cup Kraft Lite Asian Toasted Sesame dressing
1 tbsp creamy peanut butter

Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.

Beat dressing and peanut butter with whisk until blended. Add to salad; toss to coat.

Thursday, June 8, 2017

Beef Cheese & Noodle Bake

Beef Cheese and Noodle Bake
Makes 8 Servings


1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided


Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.