Penne, Spinach, Asparagus, and Cashew Salad

1 1/2 pounds of asparagus spears, ends trimmed, cut into 1 inch pieces

1 1/2 pounds of penne or rigatoni pasta

1 tablespoon plus 1/2 cup of olive oil

3/4 cup sliced green onions

6 tablespoons of white wine vinegar

2 tablespoons of soy sauce

1 6 ounce package of baby spinach

1 cup of salted roasted cashews, roughly chopped

Cook asparagus in a large pot of boiling salted water until just tender (about 3 minutes).  Using a slotted spoon, transfer the asparagus to a small bowl and refrigerate.  Add pasta to the same pot and cook until just tender but still firm to bite.  Drain well.  Transfer pasta to a very large bowl and toss with 1 tablespoon of olive oil.  Cool.

Blend 1/2 cup of oil, green onions, vinegar, and soy sauce in a blender until smooth (about 2 minutes).  

Asparagus, pasta, and dressing can be prepared a day in advance, covered separately. 

To serve, pour some of the dressing over the pasta.  We have found it wise to save some of the dressing in case the pasta soaks it up.  Add asparagus, spinach, and cashews to coat.  Toss to coat.  Season with salt and pepper.

Oatmeal Molasses Rolls

1 cup boiling water

1 cup plus 2 Tablespoons of Old Fashioned Oats, uncooked

3/4 cup warm water (105 degrees to 115 degrees)

1 package of active dry yeast

1 teaspoon of sugar

5 Tablespoons of butter, softened

1/3 cup plus 2 teaspoons of light molasses

1 1/2 teaspoons of salt

about 4 1/4 cups all purpose flour

In a medium bowl, pour boiling water over 1 cup of oats, stirring to combine.  Let stand until oats of absorbed the water and mixture has cooled to warm (105 degrees to 115 degrees) about 10 minutes.

Meanwhile, in a small bowl, combine warm water, yeast, and sugar; stir to dissolve.  Let mixture stand until foam - about 5 miuntes.

In a large bowl, with mixer paddle at low speed, beat 4 Tablespoons of butter until creamy.  Add 1/3 Cup of molasses, beating to combine.  Beat in the oat mixure, yeast mixture, and salt just until blended.  Gradually beat in 2 cups of flour just until blended - don't overbeat.  With a wooden spoon, beat in another 2 cups of flour.   Turn dough onto a floured surface and knead until smooth and elastic - about 5 minutes working in the remaining 1/4 cup of flour to keep the dough from sticking.

Shape dough into a ball and place in a greased large bowl, turning the ball to make sure all parts of the ball have been touched the greased surface of the bowl.  Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) or in a proofing oven.  When doubled in size, about 1 hour, prepare a 13" by 9" baking pan or glass dish by lightly greasing all sides of the pan.

Punch dough down.  On a lighlty floured surface, divide into 18 equal pieces.  Shape each into a ball and place into the prepared pan - three rows of six each.  Cover with plastic wrap and let rise again until doubled - about 1 hour.

Preheat oven to 350 degrees.  Bake rolls until very lighly browned - about 30 minutes.

Melt remaining 1 Tablespoon of butter.  Stir in remaining 2 teaspoons of molasses.  After rolls have baked for 30 minutes, remove from the oven and brush with the molasses and sprinkle with remaining 2 Tablespoons of oats.  Bake another 15 minutes longer.  Serve warm or cool on a wire rack for later.  

Sugar Smoked Turkey

 1 12 pound fresh or frozen (thawed) turkey or bone-in turkey breasts totaling about 12 lbs.

3/4 cup of salt

Salad oil

3/4 cup of. packed brown sugar

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Step 1: (Three Days Out from Serving)

Remove and toss giblets, neck, and any gravy packets.  Rinse turkey cold water and drain well.  Do not pat dry.  With your hands, rub the salt on the outside of the turkey and inside the body cavity.  Place in a roasting pan and cover with plastic wrap.  Refrigerate 24 hours.

Step 2: (Two Days Out from Serving)

Place turkey breast side up on a roasting rack.  Brush generously with salad oil.  Cover with a loose tent of foil and roast in a 325 degree oven checking internal temperature after a few hours.  Temperature should read 165 to 170 degrees.  Refrigerate overnight.

Step 3: (One Day Before or Morning of Serving)

At least three hours before serving, make a 12 to 14 inch foil pan out of aluminum foil.  Fold and crimp the sides.  Evenly sprinkle the brown sugar in the foil "pan".   Remove the racks from the grill and put the foil with the brown sugar directly on the heating element or hot coals (if propane, it doesn't need to touch the fire but needs to be close enough to burn and smoke).  Put the rack back on the grill and place the turkey on the rack.  Close the grill cover and smoke the turkey for 20 minutes or until golden brown.  There will be a lot of smoke coming out of the grill as the brown sugar burns.   Remove the turkey from the grill and refrigerate to cool.  After a bit, you can wrap it tightly in plastic wrap for the flavors to mellow.  Chill at least 3 to 4 hours. 

To serve, slice into thin slices and serve cold.

Seared Zuchini and Halloumi

 ¼ cup extra-virgin olive oil, divided, plus more as needed
2 medium zucchini, sliced into ¼-inch-thick rounds
Salt and black pepper
2 tablespoons red wine vinegar
1 large garlic clove, finely chopped
1 (8- to 9- ounce) block halloumi, sliced ¼-inch thick
A handful of torn mint, basil, parsley and/or dill leaves

 In a large skillet over medium-high, heat 1 tablespoon oil. Add a single layer of zucchini. Cook until the zucchini is golden-brown and gives slightly when pressed, 2 to 4 minutes per side. Transfer to a platter or shallow bowl, season with salt and pepper, and repeat with the remaining zucchini, adding more oil and reducing heat as needed to prevent burning. 

To the platter of zucchini, add the garlic, vinegar and 2 tablespoons oil. Toss to coat. 

Return the skillet to medium-high and add another tablespoon of oil. Rip the halloumi slices into two or three pieces each and add to the skillet. Cook until golden brown, 2 to 4 minutes per side. Transfer to the zucchini, stir to combine, then top with the herbs. Eat right away. 4 servings

Sheet Pan Sausages with Sauerkraut and Mustard

3 cups (20 ounces) sauerkraut
2 cups (6 ounces) shredded cabbage any variety
1 small onion sliced
1 tablespoon whole grain mustard
1 pound polish or smoked sausage
1 cup apple juice or cider

Position rack in the middle of the oven and preheat to 400 degrees.

Grease a large, rimmed baking sheet with oil. Mix sauerkraut, cabbage, onion, and mustard. Spread mixture on baking sheet in a flat layer.

Nestle the sausages on top of the vegetables and pour juice/cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the vegetables are tender.

 

Molasses Cookies

3/4 cup Crisco shortening

1 cup sugar plus more for coating before baking

1 egg

1/3 cup molasses

2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda 

1/2 teaspoon ground clove

1/2 teaspoon ginger

1 teaspoon cinnamon

Preheat oven to 350 degrees.

Cream sugar into shortening, one tablespoon at a time.  Add egg and beat until fluffy.  Add molasses, Shift flour, salt, baking soda, and spices (clove, ginger, cinnamon), Add dry ingredients into the shortening mixture 1/2 cup at a time. The batter will become very thick.

Form into small balls about 1/2 inch in diameter.  Roll in sugar.  Place on greased baking sheet.  No need to flatten the balls.  Bake until cookies are puffy and the tops just begin to crack, approximately 5 to 7 minutes.  Let cookies sit on the baking sheet a few minutes before moving them to a cooling rack.  

Makes approximately 60 cookies.

Cucumber Basil Ranch Water

1 cup basil leaves, plus more for garnish
1/2 cup thinly sliced English cucumber (from 1 cucumber), plus more for garnish
1/2 cup (4 oz.) tequila blanco
1/4 cup fresh lime juice (from 2 or 3 limes)
2 Tbsp. simple syrup
1 (12-oz.) bottle chilled sparkling mineral water (such as Topo Chico)
 
Muddle the mixture:
Place basil, cucumber, tequila, lime juice, and simple syrup in a pitcher. Muddle using a cocktail muddler or the handle of a wooden spoon until fragrant, about 30 seconds. Add sparkling water; stir until combined, about 10 seconds.
 
Divide among 4 highball glasses filled with ice. Garnish with cucumber slices and basil leaves.
 

Lemon Arugula Salad with Parmesan Cheese

      4 cups arugula, washed

1 cup cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

For the dressing:

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1 1/2 teaspoons honey {or natural sweetener}

3 garlic cloves, minced

1/4 teaspoon sea salt

1/8 teaspoon black pepper

In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese. Serve immediately.

Tuscan Summer Stone Fruit, Tomato, and Burrata Salad

4 tablespoons olive oil
kosher salt and pepper
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup lightly torn fresh basil, plus more for serving
1 tablespoon chopped fresh oregano
2-3 peaches, nectarines, and red plums sliced
1/2 cups of pitted cherries
1 cup cherry tomatoes, halved if large
8 ounces burrata cheese, torn

In a mason jar, combine the 4 tablespoons of olive oil, the red wine vinegar, lemon juice, basil, and oregano. Season to taste with salt and pepper.

In a large salad bowl, combine the peaches, nectarines, plums, tomatoes, and cherries. Add the vinaigrette and toss well to combine. Let sit for 5-10 minutes or cover and chill for up to overnight.

To serve break the burrata over the salad, and season with salt. Top with fresh basil.

 6 servings

Carne Asada and Pico de Gallo

For the marinade:
6 cloves garlic, finely chopped
1 tablespoon sea salt
1 teaspoon black pepper
½ teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cumin
¾ cup beer
½ cup orange juice
4 tablespoons lime juice
4 tablespoons grapeseed oil
2 ½ teaspoons Worcestershire sauce
1 tablespoon apple cider vinegar
 
For the steak:
15 scallions 
1 (2-lb) flank or skirt steak
2 serrano chiles, stemmed and halved lengthwise
1 small white onion, thinly sliced
1 cup chopped fresh parsley
 
For serving:
1 tablespoon grapeseed oil
Pinch of salt
12 corn tortillas, warmed
 
Pico de Gallo
4 tomatoes, chopped
2 serrano chiles, seeded, deveined, and chopped
1 small onion, chopped
2 tablespoons chopped parsley
3 tablespoons lime juice
Salt and black pepper, to taste

 For the Pico de Gallo, combine all the ingredients in a large bowl. Cover and refrigerate for at least 15 minutes. The salsa can be stored in an airtight container in the refrigerator for up to three days.

 For the marinade, in a large bowl, combine all the ingredients and mix well.

 For the steak, cut 6 scallions (spring onions) in half lengthwise. In a large zip-top bag, combine the remaining ingredients with the halved scallions and marinade. Seal and shake to thoroughly mix. Refrigerate for 2–12 hours. Preheat a grill to high heat.

 Remove the steak from the marinade, then pat dry. Place the steak on a wire rack set over a rimmed baking sheet. Set aside for 30 minutes to bring to room temperature. Discard the marinade.

 Place the steak on the grill and cook for 3–5 minutes on each side, until lightly charred and the temperature reaches 125°F for medium-rare. Transfer the steak to a cutting board, then set aside to rest for 5 minutes.

 Meanwhile, in a small bowl, combine the remaining scallions, grapeseed oil, and salt. Toss until well coated. Place the scallions on the grill and cook for 4–6 minutes, turning occasionally, until softened and lightly charred.

 Slice the steak against the grain, then arrange it in a serving dish. Serve it with the grilled scallions, warm tortillas, and Pico de Gallo. 

Serves: 6

 

Rice and Black Bean Salad

 2 14-ounce cans of chicken broth
1 clove garlic, minced

1 bay leaf

2 teaspoons each chili powder, ground cumin and thyme

2 cups brown rice

2 15 ounces cans of black beans, drained and rinsed

1 sweet red pepper, diced

6 green onions, chopped including tops

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

3 tablespoons olive oil

1 jalapeno pepper, diced

1 teaspoon chili powder

1 clove garlic, minced

1/2 teaspoon salt

1/4 cup minced cilantro or parsley

Combine first six ingredients with rice in a baking dish. Cover and bake at 350 degrees for 50 - 60 minutes, until rice is cooked and no liquid remains.  Let cool slightly and combine with the beans, red and jalapeno peppers and onions in a bowl.

Whisk together the remaining ingredients and toss with the rice and beans. Chill but bring back to room temperature before serving. 

12 - 14 servings

Chicken Divan

 2 - 3 Chicken breasts, cooked & sliced

2 cups fresh broccoli, cooked until tender crisp

1/4 cup slivered almonds

1 can cream of chicken soup

1/2 cup mayonnaise

1/2 tablespoon lemon juice

1/4 teaspoon curry powder

1/2 cup grated cheddar cheese

Layer 8x8 casserole dish that has been sprayed with cooking spray as follows: broccoli, chicken sauce made of the chicken, the soup, mayonnaise, lemon juice and curry powder.  Sprinkle with almonds and grated cheese.  Bake at 350 for 30 - 45 minutes until heated through.

Artichoke Dip

 1 can 14 ounces artichokes, drained
1 cup Parmesan cheese
1 cup mayonnaise
garlic salt to taste
paprika

Break artichokes in pieces and combine with cheese, mayonnaise and garlic salt. Place in small casserole dish. Sprinkle with paprika. Bake 25 minutes at 350 degrees. Serve as a hot spread for crackers.

Mexican Street Corn and Chicken Casserole

 1/2 cup light mayonnaise
3 tbsp. fat-free plain Greek yogurt
1 1/2 tsp. honey
1 tsp. chili powder
1 tsp. ground cumin
2 cups frozen sweet corn kernels, slightly thawed (fire roasted, if available)
1 lb. raw boneless skinless chicken breast cut into bite-sized pieces
1/2 cup chopped fresh cilantro, or more for topping
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese, divided

 Preheat oven to 375ºF. Spray an 8” X 8” baking pan with nonstick spray.

 In a large bowl, combine mayo, yogurt, honey, chili powder, and cumin. Mix until uniform. Add corn, chicken, cilantro, onion, and 1/4 cup cheese. Mix well.

 Transfer mixture to the baking pan, and smooth out the top. Bake until chicken is fully cooked and entire dish is hot and bubbly, 30–35 minutes.

 Serve topped with remaining 1/4 cup cheese. Serves 4

Creamy Chicken and Vegetable Soup

1 tablespoon olive oil

8 ounces of boneless, skinless chicken breasts cut into 1-inch chunks

2 tablespoons unsalted butter

3 garlic cloves, minced

8 ounces mushrooms, thinly sliced

8 ounces fresh green beans, trimmed and cut into 1–2-inch pieces

1 onion diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup flour

2-3 cups chicken stock

1 bay leaf

1/4 cup half and half

1 sprig rosemary

2 tablespoons fresh parsley leaves

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Season chicken with salt and pepper, to taste. Add chicken to stockpot and cook until golden, about 2-3 minutes; set aside.

Melt butter in stockpot or Dutch oven over medium heat. Add onion, mushroom, green beans, garlic, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf, chicken, and cook stirring constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes, season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired. Serves 4.

Chorizo and Seafood Stew

1 tablespoon olive oil

12 ounces uncooked ground chorizo
1 small red onion
1 small red bell pepper
3-4 crushed garlic cloves
1 cup dry white wine
1 14.5 ounce can of fire roasted tomatoes
1 14.5 ounce can of chicken broth
2 pounds fresh mussels, scrubbed, debearded
1 pound shrimp
1 pound bay scallops, patted dry

Heat 1 tablespoon olive oil in the bottom of a large (5-6 quart) Durch oven. Add chorizo, onion and bell pepper. Cook, breaking up the chorizo into small bits with a wooden spoon, until chorizo is cooked through and lightly browned. 12-14 minutes.

Stir in garlic; cook 1 minute. Stir in wine; boil to reduce slightly, 1-2 minutes. Stir in tomatoes and broth and simmer 10 minutes.  Season to taste with salt and pepper

Add the mussels; cover the pot and cook until a few have opened, about two minutes. Add the scallops and shrimp and cook until all the mussels have opened.

To serve, ladle into deep bowls, spooning plenty of broth over.

Whole Wheat English Muffin Bread

1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
2 tablespoons vital wheat gluten flour (optional: will yield a slightly softer, fluffier bread)
1 tablespoon light brown sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Yeast
1 1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup of skim milk
1/4 cup of water
2 tablespoons extra virgin olive oil
Cornmeal (for sprinkling the pan)

 Lightly grease an 8½x4½-inch loaf pan with cooking spray. Dust the bottom and sides with cornmeal. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, vital wheat gluten flour (if using), brown sugar, yeast, salt, and baking soda.

In a microwave-safe bowl or large glass measuring cup, combine the milk, water, and oil. Microwave in 30 second intervals, until the liquid reaches 120-130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer.

Pour the warm liquids over the dry ingredients, then beat the mixture on high speed for one minute. The dough will be very soft, somewhat sticky, and moist. Transfer the dough to the prepared pan, then press it gently with the back of your hand to make it as even as possible.

Lightly grease a sheet of plastic wrap with cooking spray, then cover the pan and let rise in a warm, draft-free place, until the dough just barely rises over the top rim of the pan, about 1 hour, depending upon the temperature of your kitchen. (Alternatively, you can place the loaf in your refrigerator to rise overnight. Let stand at room temperature for 30 minutes prior to baking.) Towards the end of the rise time, place a rack in the center of the oven and preheat oven to 400°F.

Once dough has risen, remove the plastic wrap and bake for 22 to 27 minutes, until it is golden brown and the interior temperature registers 185-190°F. Check the dough at the 15-minute mark—if it is browning too quickly, lightly tent the pan with foil, then continue baking until the bread is done. Remove the bread from the oven and let stand for 5 minutes in the baking pan. Gently turn the bread out from the pan and place it on a cooling rack. Allow bread to cool completely before slicing. 

Easy Buttermilk Biscuits

2 cups all-purpose flour spooned & leveled (250 grams)
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted butter cubed (85 grams)
¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)

 Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut it into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently mix until the dough starts to come together.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds (like a letter). Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat the folding process two more times.

Place the dough onto a lightly floured surface and pat it down into a 1/2-inch-thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Make sure not to twist the biscuit cutter as you're cutting, just press the cutter straight down and pull it straight back up.

Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 8 to 10 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.

Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.

Bake for 15 to 17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter, if desired. Allow to cool for a few minutes, serve, and enjoy!

Slow Cooker Apple Pear Oatmeal

1 cup uncooked steel-cut oats

1 apple, peeled, cored, and cut into 1/2-inch pieces

1 pear, peeled, cored, and cut into 1/2-inch pieces

1 1/2 cups milk

1 1/2 cups water

2 tablespoons brown sugar

1 tablespoon butter

1 teaspoon cinnamon

1/2 teaspoon salt

Coat inside of slow cooker with cooking spray.

Add all ingredients, stir, cover, and cook on low for 7 hours.

Sausage and Potato Breakfast Casserole

 1 pound bulk pork sausage

2 tablespoons flour

1 1/2 cup milk

1 1-pound package frozen shredded hash brown potatoes

1 1/4 cups grated sharp cheddar cheese 

Preheat oven to 350 degrees.  Butter an 8x8x2 inch glass baking dish. Cook sausage in heavy large skillet

over medium-high heat until brown, breaking into small pieces with the back of a spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.

Arrange potatoes in the prepared dish. Top with 1 cup of cheese, the sausage mixture and remaining 1/4 cup of cheese.

Bake casserole until potatoes are tender, about 45 minutes. Serves 6