Lemon Rosemary Pork Roast Roulade and Roasted Winter Veggies

This is a fancy looking dinner that isn't hard to make. It looks impressive and can feed about 6 people, but can easily be cut in half.

 

 

 

 

 

 

 

 

• 4-pound boneless pork loin roast, trimmed
• 1 large lemon, very thinly sliced 
• 1 cup panko
• 2-3 sprigs rosemary, chopped fine
• 1/2 bunch parsely, chopped coarsley
• 1 Tbls brown sugar
• Salt/Pepper to taste
• 1 cup low-salt chicken broth
• 1 cup dry white wine
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 Tbls brown sugar

 

 

 

 

1. Place pork, fat side down, on work surface with 1 short end facing you
2. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet
3. Arrange lemon slices over pork
4. Sprinkle with brown sugar, then panko, followed by herbs
5. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up)
6. Using kitchen string, tie at 1- to 1 1/2-inch intervals
7. Transfer pork, fat side up, to roasting pan. Sprinkle with coarse salt and pepper to taste
8. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F
9. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°F; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast.
10. Transfer to cutting board. Let rest for 10 minutes before cutting string and slicing into 1/2 inch thick pieces

 

 

Gravy:

 

1. Place roasting pan over 2 burners on medium-high heat 
2. Add broth and wine; bring to boil, scraping up any browned bits
3. Boil until reduced to 1 cup, about 8 minutes, stir in butter and brown sugar
4. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes
5. Strain sauce into small pitcher 

 

 

 

Roasted Winter Veggies

 

• 4-5 springs fresh rosemary, finely chopped  
• 3 tablespoons olive oil 
• 4-5 carrots, cleaned and cut into 3/4 in pieces 
• 4-5 parnsips, peeled, cut into 3/4-inch pieces 
• 1 pound baby bella mushrooms, quartered if large, halved if small 
• 1/2 bunch parsely, coarsely chopped
• Coarse salt and pepper, to taste

1.   Mix first three ingredents in a large bowl
2. Dump parsnips and carrots in bowl, toss to coat
3. Transfer veggies to rimmed baking sheet, place in top rack of oven and roast at 325 for 25 minutes
4. Toss mushrooms and parsley with vegetable mixture and roasted for another 25-30 minutes (until pork roast is done)

Chocolate Dipped S'mores

These are sorta like homemade mallowmars, but much much better!  They are labor-intensive, but worth it!

• 32 graham crackers, broken carefully in half width wise (makes 64 smaller squares-will take about 2 boxes)
• 3 boxes Baker's semi-sweet chocolate squares-divided in half
• Full recipe of homemade marshmallows
• 1 tub frozen Cool Whip
• 3 squares Baker's semi-sweet chocolate

1. Dump the Cool Whip and 3 chocolate squares in a microwaveable bowl
2. Microwave 30 seconds, stir, then continue in 30 second intervals until everything is melted when stirred (about 1 1/2 min total)
3. Put ganache in the fridge to set up
4. Meanwhile, make marshmallows according to recipe
5. As marshmallows are mixing, carefully spread ganache on all of the graham crackers (does not have to be neat, everything will get hidden)
6. Put the marshmallow mixture into a lightly Pam sprayed zip-top bag fitted with a round pastry tip
7. Pipe marshmallows on half of the graham crackers, trying to stay on the cracker and not ooze over the edge (don't worry if you do)
8. Sandwich the graham crackers together, and press lightly, trying not to break the crackers or overflow the marshmallow
9. Place s'mores on a baking sheet lined with wax paper.
10. Melt 1 1/2 boxes of chocolate squares as directed on box.
11. Dip s'mores one at a time into chocolate, use offset spatula to spread chocolate over sides of s'mores. (Leave top uncoated)
12. Flip the s'mores over and let them set up overnight
13. The next day, repeat the process this time dipping only the uncovered side, and touching up any holes or gaps

14. Let the s'mores set up 6 hrs-overnight and then package them in an airtight container for 1-2 weeks

Marshmallows

That's right, I said marshmallows.  Did you know you can make them at home?  Did you know they taste a bazillion (*technical term) times better than store bought?   WELL....now you do!

I've been making these for years in tons of variations, plain (vanilla), mint, strawberry, swirled, banana, chocolate dipped plain, peanut butter and chocolate dipped banana, etc....they are super addictive and this is saying something because I'm not a big fan of marshmallows in general.

Again, to give credit where credit is due, this is an Alton Brown recipe that I tweaked to make the additional flavors.

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 tsp kosher salt
• 2 tsp vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• PAM

1.  Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
2. In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt.
3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
4. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
5. Once the mixture reaches this temperature, immediately remove from the heat.
6. Use the whisk attachment, and turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
7. Once you have added all of the syrup, slowly increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 9-12 minutes.
8. Add the vanilla during the last minute of whipping.
9. While the mixture is whipping prepare the pans as follows.

For regular size marshmallows:

1. Combine the confectioners' sugar and cornstarch in a small bowl.
2. Lightly spray a 13 by 9-inch metal baking pan with PAM. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
3. When ready, pour the mixture into the prepared pan, using a lightly sprayed spatula. Move so the marshmallows are even in the pan.
4. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
5. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture.
6. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Shake off excess powder using a mesh strainer if desired.
7.  Store in an airtight container for up to 3 weeks.

For mini-marshmallows:

1. Combine the confectioners' sugar and cornstarch in a small bowl.
2. Line 4 half sheet pans with parchment paper, spray the paper with PAM and dust with the confectioners' sugar mixture.
3. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip.
4. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip.
5. Sprinkle the tops with enough of the remaining sugar mixture to lightly cover.
6. Let the strips set for 4 hours or up to overnight.
7. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture.
8. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and shake off excess powder using a mesh strainer if desired.



Mint Marshmallows

9. Store in an airtight container for up to a week.

Mint Marshmallows:

1. Make vanilla marshmallows as directed, substituting 1/2 tsp mint extract and 1 tsp vanilla extract for vanilla amount noted above.

*Note: these are of course undoubtedly great in hot chocolate...but also try them roasted over a fire (heck, even the gas burner on your stove will work) They taste totally different and the roasting brings out even more of the flavor in the flavored marshmallows .

Asian Meatloaf and Ramen Stir-Fry

This recipe came to me as I was driving home from work.  I bought ground pork but didn't have any ideas of how to use it.  I didn't have too much in the house so I figured I'd make a meatloaf...but didn't really want the traditional kind.  I decided to do an Asian twist. 

I'm approximating amounts here because I tend to do meatloaves by look...sorry!

• 1lb ground pork (could use beef or turkey)
• 2 handfuls breadcrumbs (panko or regular)
• 1 tsp minced garlic
• 2-3 green onions, chopped small or 1/4 cup cilantro-roughly chopped
• 4 heaping Tbls hoisin sauce
• 1/2 Tbls sesame oil

1. Mix all of the ingredients (ecept 1 Tbl hoisin)
2. Form into loaf and put on a baking sheet, or in a loaf pan
3. Spread remaining hoisin sauce on top
4. Bake at 350 for 45 min-1 hr

Ramen Stir-Fry

• 2 packages Ramen noodles (chicken or oriental flavor)
• Few drops sesame oil
• 1 Tbls hoisin sauce
• Chopped veggies (I used up what was left in my fridge-baby carrots, few stalks celery, string beans)

1. Boil noodles as directed in large saucepan, drain and set aside
2. In same pan, saute veggies in a few drops of sesame oil until crisp-tender
3. Add back noodles and seasoning packets, stir
4. Cook and stir for a few minutes letting a slight crust form on the noodles.
5. Add hoisin sauce, mix and serve

Banana Biscotti

These are absolutely divine.  They are full of banana flavor and drizzled with a little chocolate to get a different layer of sweetness.  I LOVE to make and eat these around the holidays!

• 2 cups flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup  sugar
• 1/2 cup (1 stick) butter, softened
• 2   eggs
• 1 ripe banana, mashed
• 1 tsp.  vanilla
• 1-1/2 cups Banana Nut Crunch cereal
• 1 square  Baker's semi-sweet chocolate

1. Preheat oven to 325ºF.
2. Mix flour, baking powder and salt until well blended; set aside.
3. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy.
4. Add eggs, bananas and vanilla; beat until well blended.
5. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal. (The dough will be very sticky-this is ok)
6. Divide the dough in half and then form it into logs directly on a parchment paper covered baking sheet
7. Bake 25 to 30 min. or until lightly browned.
8. Remove from baking sheet to wire rack; cool 5 min.
9. Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices.
10. Place, cut-sides up and 1/2 inch apart, on same baking sheet.
11. Bake an additional 12 to 15 min. or until slightly dry.
12. Remove to wire racks; cool completely.
13. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

* Store in tightly covered container at room temperature.

Crais-y Oatmeal Cookies

These are really yummy, really interesting cookies.  They are oatmeal, cranberry, coconut cookies with a surprise....a sprinkling of rosemary! 

Make them for a friend and don't share the secret ingredient until they are done...they'll love them!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks), at room temperature
• 1 1/4 cups dark brown sugar
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sweetened coconut flakes
• 3/4 cup dried cranberries
• 2 cups quick oats
• 1/2 teaspoon fresh rosemary, finely chopped

1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
3. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy.
4. Add eggs one at a time, until fully incorporated.
5. Mix in coconut, dried cranberries, oats and rosemary.
6. Fold dry ingredients into butter mixture.
7. Form into balls, approximately 2 tablespoons.
8. Place 2 inches apart on parchment lined cookie sheets.
9. Bake until cookies turn golden, 13 to 15 minutes.
10. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.

Chocolate-Mint Sugar Cookie Pinwheels

This is an Alton Brown recipe...<3 him!  These are sugar cookies with a hint of chocolate and mint...made with crushed candy canes.  They are perfect for the holidays!

• 1 batch Sugar Cookies, split in 1/2 (see below)
• 3 ounces semi-sweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies -best to use food processor to really grind most pieces up (you don't want huge chunks)

1. Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.
2. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.
3. Cover both with plastic and chill for approximately 5 minutes.
4. Roll out doughs separately to approximately 1/4-inch thickness on board lightly sprinkled with powdered sugar.
5. Place peppermint dough on top of chocolate and press together around the edges.
6. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
7. Preheat oven to 375 degrees F.
8. Remove dough from the refrigerator and cut into 1/2-inch slices.
9. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
10. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.

*Can be stored in an airtight container for up to 1 week.

Sugar Cookies:

• 3 cups flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
3. Add egg and milk and beat to combine.
4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
5. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Cranberry Pistachio Biscotti

I enjoy making biscotti, homemade always tastes better with a big cup of coffee!  They may be a little time consuming, but are actually easy to make.

Here is a festive looking biscotti drizzled in white and dark chocolate.  It is one of the most amazing smelling biscotti I've made...and that is saying alot because I LOVE my  chocolate dipped chocolate-cherry biscotti!

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest (do NOT leave this out, it makes the biscotti taste DELICIOUS and smell intoxicating!)
• 1/4 teaspoon salt 
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 1 bar white chocolate, melted
• 1 bar dark chocolate, melted

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. Whisk the flour and baking powder in a medium bowl to blend.
4. Beat the sugar, butter together until creamed.
5. Add the lemon zest, and salt.
6. Beat in the eggs 1 at a time.
7. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
8. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30-40 minutes. Cool for 15-20 minutes (until you can comfortable touch it)
9. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
10. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
11. Drizzle the melted chocolate over the biscotti.  Don't try to make a pattern, just let the chocolate drip as it may-it looks better!
12. Let the chocolate harden for about an hour before serving.

*These can be stored in an airtight container up to 4 days, or put carefully in a large tupperware or resealable bag in the freezer for months!

Tomato Basil Soup with Caprese Sandwiches

I had this recipe at a baby shower the other day and enjoyed it so much I wanted to re-create it.   Here is my attempt (Not as good as yours Shelley, but pretty darn good if I do say so myself!)

Soup- Serves 10-12

• 2 cans Muir Glen Fire Roasted Tomatoes
• 1 large can Campbells Condensed Tomato Soup
• Chicken stock (or broth)
• 1 1/2 heaping Tbls horseradish (from jar)
• 2 large dashes of Worcestershire sauce
• 2 large dashes of Tabasco sauce
• 1 1/2 large onions, diced
• 3-5 cloves garlic, minced (amount depends on how much you like garlic....I go for 5!)
• 2 Tbls butter
• 3 large handfuls of basil, chiffonaded and divided

1. Saute onions and garlic in butter until translucent.
2. Add cans of tomatoes, tomato soup, 1 1/2 handfuls of basil, horseradish, Worcestershire sauce, and Tabasco.  Taste-adjust last 3 ingredients as desired.
3. Let come to a boil and then simmer for about 10-15 minutes.
4. Either blend with immersion blender, or blend in food processor/blender in batches until whole amount is pureed.
5. Add chicken stock/broth to get to desired consistency.  (I added about 3/4 cup-1 cup without measuring to get to a looser consistency slightly thinner than a stew).
6. Add remaining basil, bring back to low simmer, and enjoy!

(My husband and I ate some for dinner tonight and then I froze the rest for a work function in 2 weeks..yum!)

Sandwiches-serves 2

• 2 ciabatta loaves or similar chewy bread-toasted
• Pesto (homemade or store bought)
• Balsamic vinegar
• Pepper
• Fresh mozzarella ball
• Fresh basil
• Roasted red peppers
• Tomato (optional)

1. Split the rolls and toast, or toast whole (your preference)
2. Either smear pesto on the bread or balsamic vinegar combined with a sprinkling of pepper
3. Layer slices of mozzarella, basil leaves, roasted red peppers, and/or tomatoes
4. Slice in half, and enjoy.

*The sandwich is particularly yummy dipped in the tomato basil soup!
**For a gourmet touch, use smoked mozzarella and toast the sandwich so the cheese gets a bit melty!

Pumpkin Cranberry Pancakes

These are super duper easy and oh so festive!

• Bisquick Mix
• 1/2 cup canned pumpkin
• 3 Tbls. maple syrup, plus more for drizzling
• Craisins
• Cinnamon
• Pinch each of nutmeg, allspice, ginger

1. Make pancakes according to directions.
2. Add in pumpkin, syrup, and 1-2 big handfulls of Craisins
3. Sprinkle in cinnamon and the other spices.  Mix
4. Make pancakes as normal. 
5. Eat with syrup as desired.

Greek Pizza

Yummy, I made this with bits of leftovers I had around the house.  Pizza is great like that, there is almost nothing you can put on a pizza to make it taste bad (within reason.....anchovies!)

• Pizza Dough, rolled out into lightly oiled pan, or if you are putting on a baking stone leave it on a sheet of parchment
• Grilled chicken breast, sliced into chunks (slightly undercooked because it will continue to cook in the oven)
• Container of feta cheese
• 6-8 Tbls jalepeno hummus
• Oregano
• 2 roasted red peppers, sliced
• 1 box frozen spinach, drained
• Hanful cherry tomatoes, sliced in half
• 1/2 cup shredded mozzarella cheese
• 1 tsp minced garlic

1. Drop hummus on pizza dough and spread around to make a thin layer.  Sprinkle a handful of feta on top.
2. Lay peppers and mozzarella cheese on pizza.
3. Saute spinach with garlic and tomatoes to warm up and draw out some of the juices.  Then spread over pizza.
4. Top with mozzarella, feta cheese, and chicken. Sprinkle oregano on top.
5. Bake at 450 for 2-25 minutes.

Best Ever Mashed Potatoes

Yuh huh, I said it.  These mashed potatoes are absolutely delicious, and relatively "healthy" compared to most recipes.  There is no butter, no cream, not even any whole milk!   For smoothest, fluffiest results use Yukon Gold potatoes.  I've also done this with Reds and it's come out super yummy....just please don't use Russets (or at least don't tell me!)

Serves 10-12

• 12 Yukon Gold potatoes, peeled and cut into 2 inch pieces
• 1 tub reduced fat cream cheese with chives
• Reduced fat sour cream (I <3 Breakstone's)
• Fresh chives
• Kosher Salt

1. Put the potatoes in a large pot and fill with cold water, just enough to cover. Add a large pinch of salt and stir.
2. Bring the pot to a boil and then keep it going for 15-30 minutes. (I know that is a big time range, but most recipes I've found say about 30 minutes and somehow mine are always done in 15-20!  Go figure since I don't exactly have the greatest stove)
3. While the potatoes are cooking, empty the tub of cream cheese into a pyrex measuring cup and add enough sour cream to fill to 2 cups total.  Heat this in the microwave for about 45 seconds, just so things get slightly melty.
4. When the potatoes are done, you should be able to stick a fork in them easily, but they shouldn't be mealy and fall apart.
5. Drain the potatoes, and then either put them through a ricer back into the pot (best way to get fluffy, creamy, 100% lump free potatoes) or mash them in the pot (also yummy!!).
6. Carefully fold in the melty cream cheese/sour cream mixture and cut in small piece of fresh chives.
7. Either eat right away, or scoop into oven proof  dish and refrigerate for up to a week. To reheat, cover with foil and bake in a 350 oven for 20-30 minutes.
8. Optional: Sprinkle fresh chives over potatoes before serving.

*Note: For an amazing twist, add one 8oz. log of herbed goat cheese

Super Moist Chocolate Chip Cookies

Everyone has their favorite chocolate chip cookie recipe.  I still haven't found mine... until today. I have made dozens of variations of chocolate chip cookies searching for a thicker, moist, chewy cookie that will stay chewy after a day or two.  Either they are too flat, not chewy enough, or just not "perfect."  I love how they all taste, and am happy to make/eat them, don't get me wrong...but I wasn't in love.

Then I found a recipe that used instant pudding.  Of course, why didn't I think of that?!  I use instant puddings in cakes to keep them moist for days, why not cookies?  I tweaked the recipe a bit and came up with a few variations.   De---lish.   People are definitely getting some of these in my annual Holiday Food Baskets.

Makes about 4 dozen

• 1 cup butter, softened
• 3/4 cup  packed brown sugar
• 1/4 cup granulated sugar
• 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. vanilla
• 2  eggs
• 1 tsp. baking soda
• Pinch of salt
• 2-1/4 cups  flour
• 1 1/2 cups semi-sweet chocolate chips

1. Heat oven to 375°F.
2. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended.
3. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
4. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Press down a little as they do not spread out at all!  They only puff higher.
5. Bake 8 to 10 min. or until golden brown.
6. Cool 3 min. on baking sheets.
7. Remove to wire racks. Cool completely.

Variations: Use chocolate pudding mix and/or mini peanut butter cups, chocolate pudding/raspberry chips, butterscotch pudding/cinnamon chips, vanilla pudding/Xmas colored chocolate chips or M&Ms

Also...unbaked blobs of dough freeze very well.  Freeze on a sheet pan, then pluck them off and store them in a freezer bag for months.  Cookies bake even better frozen, just add a few minutes onto the cooking time.

Copy Cat Panera Mediterranean Veggie Sandwich

I <3 me some Panera.  (shhh just because I'm a teacher doesn't mean that I'm not allowed to break from traditional English every once in awhile!)
Seriously though, I have never had one sandwich, soup, panini, bagel, breakfast dish, drink, ANYTHING that I didn't instantly close my eyes and say "mmmmmmmmmmmmmmm."   I decided however that I could probably imitate one of my favorite sandwiches...the Mediterranean Veggie.

Makes 2 sandwiches

• 4 slices tomato basil bread (I felt it was cheating to actually use a loaf of Panera's bread so I found another kind at Wegman's.  If you don't care about cheating (JUST in recipes...I AM a teacher remember!) go for the original)
• 2-3 Peppadew peppers (if you cant find them, go for some roasted reds)
• 1/2 tub of feta cheese (I use light or reduced fat)
• 1 seedless cucumber (go for Kirby, you won't regret it--especially because you don't have to peel it)
• 1 juicy red tomato
• Few thin rings of red onion (more if you like stinky breath, less or none if you don't)
• 2 leaves of Romaine lettuce
• Handful of cilantro
• Tub of Jalapeno hummus (or if you can find it, Cilantro Jalapeno hummus and just eliminate the fresh cilantro)

1. If using fresh cilantro, chop it fine and mix with the hummus and 1/2 tub feta cheese.  Set aside
2. Slice cucumber, tomato, and peppers thinly.
3. Slather the bread slices with the hummus/feta/cilantro mixture.
4. Layer tomato, then cucumber, then onion, then peppers, then lettuce on 2 slices of bread.  (I find that order mostly prevents sliding)
5. Top with other slice of bread, cut if desired and eat it up!!

This is also good with the bread toasted first and/or with chips and a nice dill pickle. {drool}

Pumpkin Bars with Cream Cheese Icing

These are simply delicious.  To be extra decadent, add chocolate chips (seriously is there anything chocolate doesn't make better?)

• 4 large eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil  (I often use applesauce or apple/pumpkin butter in place of this)
• 1 (15 ounce) cans pumpkin puree
• 2 cups all-purpose flour (I use 1 cup AP flour and 1 cup whole wheat to "try" and be healthy)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 8 ounces cream cheese
• 2 tablespoons butter, softened
• 2 cups confectioners' sugar
• chocolate or cinnamon chips, optional
• dash of cinnamon

1. Preheat oven to 350.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Add chips if desired.
6. Spread into prepared pan.
7. Bake at 350° for 30-40 minutes (my oven is slow, it takes some people 30 minutes on the dot...but basically whenever a toothpick in the middle comes out clean)
8. Remove from oven and allow to cool.
9. For the frosting: beat together the cream cheese, butter and confectioner's sugar, add a dash of cinnamon and spread over cooled bars.

Red and Blue Meatloaf

This is a fancy schmancy meatloaf that you can cook in the crockpot.  When I first heard about it, I admit I was a little grossed out:   dried cherries, blue cheese, beef?  I love all of those things seperately, and even in combinations of 2...but all 3 together weirded me out.   Upon the insistance of my friend, I made if because she raved and raved about how her whole family adored it!

She was right...

• 1 pound of lean ground beef, or turkey
• 1/2 cup dried cherries
• 1/2 cup blue cheese crumbles
• 1 egg
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 T chopped fresh basil or 1/2 Tbl dried
• 1/4 cup bread crumbs

1. In a large mixing bowl, mix the meat, cherries, cheese, spices, bread crumbs, and the egg.
2. Either, spray the inside of your crock well with cooking spray and plop the meatloaf in the center, taking care to shape it loaf-like.   OR   Put it in a metal loaf pan and then put the loaf pan inside your crockpot (check to make sure it fits first)
3. Cover and cook on high for 4 hours, or on low for 6-7.  It will turn an odd grayish color on the top middle because of the low and slow cooking...don't worry it still taste yummy!
4. Using two spatulas, lift the meat out of the crock and let it stand on a cutting board for 5-10 minutes before cutting.

*Note: I used a meatloaf insert that has holes to drain away the fat.  Due to this, my meatloaf was slightly dry using this cooking method (never has been the case when I've used this in the oven).  Next time, I'd still do it this way just becuase I don't like the idea of my meatloaf sitting in its own fat...but I'd reduce the cooking time to about 7 hrs (I had it in there for 8 because of my work schedule)



Yummy with Hummus Mashed Potatoes (pictured above)

Hummus Mashed Potatoes

I love mashed potatoes with chicken, turkey, pork, almost anything.  I don't often make them because well....they aren't exactly healthy!  When I do make them, I use lite cream cheese and sour cream, never cream or butter to lighten them up and give them a tang.    I came across this recipe from Sabra however and it intrigued me....a dairy free mashed po!

• 6 yellow potatoes (about 5 cups peeled and cubed)
• 1 1/3 cup hummus*
• 2 tbsp. olive oil
• Salt and fresh pepper to taste

1. Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration).
2. Cut the potatoes into 1½ inch cubes and place in a  medium sized pot with enough water to cover and ¼  teaspoon salt.
3. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.
4. Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes).
5. Remove from the heat. In the same pot start mashing the potatoes with a potato masher.
6. Add 1 ⅓ cup Sabra hummus and 2 tbsp. olive oil, salt and pepper to taste.

*You could use almost any kind of hummus...I prefer Sabra brand and would go with Garlic or Traditional for a more "traditional" mashed potato, Chipotle for a smoky taste, Supremely Spicy for a kick, or Roasted Red Pepper and a little parmesean cheese for an Italian twist.

Roasted Red Pepper Mashed Potatoes-for Thanksgiving!

Yummy with Red and Blue Meatloaf, pictured above

Coconut Raspberry Cupcakes

These cupcakes scream springtime. They are addicting and make a good breakfast even! (Note I didn't say healthy...just good)

Makes 20-24 cupcakes

Cupcake Ingredients

•  3/4 cup of unsalted butter, room temperature 
• 1 1/4 cup of sugar 
• 3 eggs, room temperature 
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract 
• 2 1/4 cups of flour 
• 1 teaspoon of salt 
• 1 teaspoon of baking powder
• 1/2 cup of sweetened desiccated coconut-lightly toasted
• Raspberry jam

Coconut Cream Cheese Frosting Ingredients

 

• 3Tbls. of butter, room temperature 
• 8 oz of Philly cream cheese (1 package), room temperature
• 3oz Philly cream cheese, room temperature
• 1/2-1 cup of powdered sugar 
• 1/4 cup of sweetened desiccated coconut

1. Combine the flour, salt, and baking powder in one bowl.
2. Preheat oven to 350
3. Cream butter until light and fluffy.
4. Add sugar and cream until fluffy again, scraping down sides to mix evenly.
5. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
6. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. 
7. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. 
8. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
9. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full.
10. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely. 
11. Once the cupcakes have completely cooled, use a paring knife to cut out a cone of the cupcake (tilt knife at 450 angle and cut in circle). 
12. Cut the point off the cone and set aside
13. Fill the cupcake with a small spoonful of jam, slightly less than level with the top. Replace the cupcake cap.

Frosting

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom.
2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3. Fold in the coconut. Spread onto cooled cupcakes.
4. Sprinkle on a bit of extra shredded coconut on top and serve.

Beef Stew

A yummy in your tummy classic.  De-lish over egg noodles or just plain.

• 1 cup flour
• 1 tablespoon dried thyme
• 1 teaspoon salt, plus additional to taste
• 1/8 teaspoon freshly ground pepper
• 3 pounds beef stew meat, in 1 inch cubes
• ¼ cup oil
• 1 cup dry red wine
• 1-½ cups beef stock
• 1 cup canned crush tomatoes
• 1 teaspoon chili powder
• 1 bay leaf
• 1 large Vidalia onion, chopped
• 3 to 4 carrots, peeled and sliced
• 1 pound of mushrooms, washed and sliced (optional)
• 6 garlic cloves, chopped
• ½ cup chopped Italian parsley (optional

1. Preheat oven to 350

2. Stir the flour, thyme, 1 teaspoon salt, and ½ teaspoon pepper together in a shallow bowl. Turn the cubes of meat in flour to coat well. Shake off excess and transfer to a plate.

3.  Heat the oil in a heavy kettle. Add the meat, a few at a time, and brown them on all sides.  As they are browned transfer them to paper towels to drain.

4. When all the meat is browned, discard excess oil but do not wash the kettle.  Add the wine, beef stock, and crushed tomatoes, and set kettle over medium heart.  Bring to a boil. Stirring and scraping up the browned bits from the bottom of the pan.  Return beef to kettle, add chili powder and bay leaf, and season with salt and pepper.

5. Cover the kettle and set on middle rack of the oven.  Bake for 1-½ hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer.

6. After the stew has cooked for about 1 hour, stir in the onions, carrots, and mushrooms. Continue to cook uncovered.

7. After another 15 minutes add the garlic, and parsley. Continue to cook uncovered, until stew is reduced and thickened to your liking and beef is tender. Serve with egg noodles.

Asiago Ciabatta

One day over the summer I was in a bread baking mood. I searched around and found 2 recipes I wanted to try and couldn't decide which one to use. So...I mashed them together. The result...fab!


Makes 8 rolls

Biga (starter)

• 1 1/2 cups unbleached AP flour
• 1/4 cup whole wheat flour
• 1 cup water
• 1/8 tsp instant yeast

Dough

• all of the starter
• 2 1/2 cups unbleached AP flour
• 1 1/2 teaspoons salt
• 1/2 cup water
• 1/2 teaspoon instant yeast
• 4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

Biga:

1. Mix all biga ingredients in medium size bowl until well blended.
2. Cover bowl, leave at room temp for 12-20 hrs.
3. (Biga will bubble a lot and smell yeasty--this is good!)

Dough:

1. In the bowl of a mixer place all of the starter.
2. Dissolve yeast in warm water and add. Beat on low for 30 seconds.
3. In a bowl, mix flour and salt. Using the paddle attachment, slowly add until blended, about 3 minutes.
4. Switch to dough hook if you have one, and knead on medium for four minutes until dough starts to gain some body. Add in your asiago cheese during this process. It will be soft and slightly sticky, but will mostly clean the sides. When you pour it out of your bowl, it will kind of act like a big blob, but stick together.
5. Generously spray or oil a rectangular or square container.
6. Place in dough, cover with floured cloth or oiled plastic wrap, and let double, approximately 1 to 2 hours
7. Flour a surface. Your dough will have risen in a rectangular shape. Gently remove dough, trying to keep it a rectangle.
8. Gently stretch your dough into a 12 by 8 rectangle, taking care not to deflate it a lot.
9. Line two baking sheets with parchment paper, regardless of whether you are using a baking stone.
10. Using a sharp knife or a dough scraper, cut rectangle into 8 pieces. Don't drag your knife or scraper--just push down and cut.
11. Piece by piece, gently place floured-side up on baking sheets.
12. Cover and let rise in warm room until puffy, about 45 minutes.
13. Meanwhile, preheat your oven to 450F, with baking stones if desired (this makes the bread crusty on the outside.
14. When ready to bake, sprinkle asiago cheese on top of each roll. Move to baking stone on parchment or leave on baking sheets.
15. Bake for 20-24 minutes, until golden brown. Let cool on rack.

Note: This are yummy as the vehicle for meatloaf sandwiches.

Apple Raisin French Toast Soufle

This sounds fancy..it isn't.  It also sounds delicious...it is!

·        1 cup brown sugar

·        3 teaspoons ground cinnamon

·        ½ cup melted butter

·        6-8 apples, peeled, cored and sliced

·        ½ cup raisins

·        1 French bread, or very firm egg bread

·        8 eggs

·        4 cups half and half or milk

·        1 Tablespoon vanilla

·        pinch of nutmeg

1. Grease a 15x11 baking pan. In a large bowl mix ½ cup sugar, 1 tsp cinnamon, and melted butter.  Stir in the apples and raisins, and coat evenly.

2. Slice bread into thick slices and arrange in the bottom of the baking dish. Make sure they are close together.

3. In a separate bowl, beat the eggs, ½ cup sugar, half and half, and vanilla. Add the 2 tsps of cinnamon and nutmeg. Pour half of this mixture over the bread.

4. Place sliced apples over the bread. Pour rest of the half and half mixture over the apple slices.

5. Cover tightly and refrigerate over night.

6. Next day, preheat oven to 350. Place dish, covered, in the oven for 40 minutes. Uncover, and bake another 20 minutes.

7. Allow to sit for 5 minutes before slicing into squares and serving with maple syrup.

Cranberry Apple Pork Tenderloin

This is one of my favorite recipes, it's so quick and easy to make.

I love to serve it with cous cous that I add Craisins to.

Serves 4

• 1 to 1 1/2 pounds pork tenderloin
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar, packed
• 2 cooking apples, peeled, cored and sliced
• 1-2 big handfuls dried cranberries or raisins

1. Preheat the oven to 400°.
2. Place the pork tenderloin in a roasting pan or casserole dish.
3. Combine the remaining ingredients in a bowl and stir.
4. Spoon the apple mixture around the pork tenderloin.
5. Cover and bake 30 minutes.
6. Remove the lid and spoon the apple mixture over the tenderloin.
7. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
8. Let it rest 5-10 minutes, then slice and serve.

Matzah Ball Soup

This is THE BEST recipe chicken soup/matzah ball soup recipe I've ever tasted.  I'm not just saying that because it is my mother's.  :)
On one hand, I feel like I'm being a traitor by posting this and letting the secret out.  On the other hand, I also feel like it's a sin not to share this with people so they can taste the perfectness.  That's right....I said it's perfect.  If you were sick (hell I'd do it even if I were well), you'd ask for this intravenously...it's THAT good.

• 1 whole chicken, cut up
• 1 small package chicken wingettes
• 3 carrots, wiped clean and chopped into thumb size pieces
• 2 onions, peeled and quartered
• 3 ribs celery plus the leaves from the entire stalk, ribs chopped in thirds
• 3 parsnips, peeled and chopped like carrot
• 2 turnips, peeled and chopped into about 2 inch pieces
• 2 large boxes of chicken broth (I use low sodium)
• dill
• cheesecloth
• 6-10 peppercorns

1. Put the chicken in the largest stock pot you have (I have to split it between 2) and just barely cover the chicken with water.
2. Let it boil until gray icky foam (ewwwww) comes to the surface, skim it off.
3. Pour in enough chicken broth to come about 3/4 of the way up the pot.
4. Dump in (carefully!) all of the veggies
5. Bind the dill, peppercorns, and parsley in a cheesecloth and drop that in as well.
6. Let simmer for 2 hours then salt/pepper to taste
7. Let it cool and package the chicken, veggies, and broth separate.
8. Refrigerate overnight
9. My mom serves this with just the broth, matzah balls, and a few sliced carrots on top.  I go for the whole thing and add the shredded chicken meat, and veggies (chopped into more manageable pieces).

I've eaten this soup the night it's made...and it's awesome.  But I promise it is about 10x as awesome if you can let it sit overnight  (plus then you can skim all the solidified fat off the top and chuck it)


Note: To make this Matzah Ball soup  follow directions on box of Manischewitz Matzah Ball mix (available all year round) and add the yummy dumplings to a bowl of soup.

Lemon Potatoes

Recently I went to a Greek restaurant and had something called lemon potatoes.  I don't recall these when I was in Greece...and I can't believe I'd forget them as they were soooooooo good.  I tried to recreate them at home, and they were almost as good.  Hot or cold....(I have a thing with cold leftovers)

3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled

1/2 cup fresh squeezed lemon juice

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon seat salt or kosher salt

1/4 teaspoon pepper

1 (14 1/2 ounce) can chicken broth

1. Peel potatoes and cut them in finger like strips (each half in about 3-4 pieces usually) 
2. Let them stand in water while preparing sauce
3. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
4. Dry off the potatoes, and put all of them in the bag and let marinate for 2-3  hours.
5. Preheat oven to 400 degrees.
6. Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval. (You don't want the potatoes to either be COMPLETELY submerged in liquid or very dry either)
7. Roast for 1hr 10min, turning occasionally.
8. Put under the broiler for 5 minutes to crisp them up.

There will be a lot of liquid left over.  That is great to either use as a Greek salad dressing base, pour over gyro/souvlaki meat or use to keep the leftover potatoes in...they are even more lemony the next day!

Moussaka

Moussaka, if you've never had it is a sort of lasagna type Greek dish.  It is layers of eggplant, ground beef (traditionally lamb but I don't use that), wafer thin potatoes, and fluffy bechamel sauce.  De-lish!

·          3 Medium sized eggplants (unpeeled)

·         4-5 Medium sized potatoes (peeled)

·         2 Large onions - chopped fine

·         1 Can Tomato paste

·         1/4 Cup Red wine

·         1 Cup Parmesan cheese - freshly grated

·         1 lb. Ground beef

·         3 Tablespoons Fresh parsley - chopped fine

·         1/4 tsp. Cinnamon

·         Dried bread crumbs

·         Béchamel Sauce (recipe below)

1.       Eggplant:   Rinse under cool water.  Set aside to dry or pat dry with paper towel.  Cut off ends.  Slice about 1/2 inch thick rounds.

2.      Lay out the slices on paper towels and very lightly sprinkle with salt and let stand for about 15 minutes.  Then sprinkle with pepper.

3.      Fry eggplant quickly in butter or cooking oil until golden brown.  You want the eggplant to remain firm.   Remove to a platter.

4.      Potatoes:   Peeled and sliced very very thinly.  Keep them in a bowl of cool water to prevent browning while assembling the moussaka. 

5.      Before assembling moussaka, drain potatoes thoroughly.

6.      Ground Beef and Onions: Brown in skillet and cook until onions are soft, about 10 minutes.  Drain fat thoroughly.

7.       Tomato Paste:  Dilute the tomato paste with the wine and about 1/2 cup of water.

8.      Add the parsley and cinnamon; salt and pepper to taste.  Pour over meat and onions. 

9.      Simmer over LOW heat, stirring frequently until liquid is completely reduced.  Remove from heat.

White Sauce

·         4 Tbl butter

·         6 Tbl flour

·         2 cups hot milk, not boiling

·         ½ tsp salt

·         2 egg yolks, beaten well

·         Dash of nutmeg

1.       In medium size bowl, beat the egg yolks with your whisk; set aside.

2.      In medium size sauce pan over medium heat, melt 4 Tablespoons butter and blend in the flour, stirring steadily until butter is absorbed into the flour.  Add salt.

3.      When bubbling slightly, reduce heat to low; add the hot milk slowly, stirring constantly.  Continue cooking over low heat until smooth and thickened to medium consistency.

4.      Remove from heat and add nutmeg.

5.      Pour finished sauce over the beaten egg yolks slowly and stir constantly.  Set aside.

6.      Lightly grease a 13 x9 pan, or a roasting pan works a bit better.  Sprinkle a layer of bread crumbs on bottom of roasting pan.

7.      Beginning with eggplant, begin layering:  eggplant, potatoes, meat.  Each layer should be sprinkled lightly with bread crumbs and Parmesan cheese. 

8.     Your top layer should be eggplant.

9.      Pour white sauce evenly over the top.  The sauce will form a thick crust on top of the Moussaka when baked.

10.  Sprinkle with remaining cheese and bread crumbs.

11.   BAKE at 375 degrees for 1 hour, or until golden brown.

12.  Remove from oven and let stand about 15 minutes before cutting into squares.