Spaghetti Bolognese

Spaghetti Bolognese.

Ingredients:

olive oil 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick 2 sprigs of fresh rosemary , leaves picked and finely chopped 2 cloves of garlic , peeled and finely sliced 1 onion , peeled and finely chopped 500 g quality British beef mince 200 ml beef or veg stock 1 x 280 g jar of sun-dried tomatoes 2 x 400 g tins of plum tomatoes 500 g dried spaghetti Parmesan cheese extra virgin olive oil

Method:

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the stock.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving. Enjoy!

Pad Thai

Pad Thai

Ingredients:

Serves 4

- 8 oz Noodles (we used pad thai noodles, but feel free to substitute them for another type) - 2 tbsp Sesame Oil - 2 Eggs - 1 Diced Chicken Breast - 1/4 cup of Shallots - 3/4 cup Pad Thai Sauce (we used 1/8 cup each of fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha) - 1 cup Bean Sprouts - 1/2 cup Crushed Peanuts - 1/4 cup Green Onions - 1/4 cup Cilantro

Method:

Cook noodles according to package instructions. Toss with 1 Tbsp. of sesame oil and set aside. Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. When the eggs are finished cooking, set aside. Pour another 1/2 Tbsp. of sesame oil into the pot and add 1 diced chicken breast. Set aside once chicken is fully cooked. Add shallots to the pot (no need for sesame oil first - there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant. Then, add your noodles, eggs, and chicken back into the pot. Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and Sriracha). Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra peanuts, green onions, and cilantro. Enjoy!

GARLIC PARMESAN CHEESE BOMBS

GARLIC PARMESAN CHEESE BOMBS

SERVES: 4 (makes 12 Cheese Bombs)

INGREDIENTS

1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits) 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total) 4 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 tablespoon parmesan cheese

Method:

Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

DIY Tortillas

DIY Tortillas

Ingredients:

2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version) 3/4 teaspoon salt 3/4 cup very warm tap water

Method:

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isnt done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients havent been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes. This makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; dont over bake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner stack them one on top of the other in the warmer.

No Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake

Ingredients:

Crust-

- 24 chocolate cream cookies - 1/3 cup butter, melted

Filling-

- 8 oz cream cheese, softened - 1/4 cup butter, softened - 1/4 cup sugar - 1 Tbsp. vanilla extract1 cup semisweet chocolate chips - 8 oz heavy whipping cream

Method:

Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs.

Ingredients:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine: 1 pound ground beef 1 pound hot Italian sausage 1/2 tsp garlic powder 2 tsp salt 1 tsp black pepper 1 cup bread crumbs 1/4 cup parmesan cheese 2 eggs 1/2 cup whole milk 1/2 cup chopped parsley

Method:

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.

Enjoy!

Philly Cheese Steak Cups.

Philly Cheese Steak Cups

Ingredients:

1 green pepper, chopped 1/2 medium onion, chopped 1 cup mushroom, chopped 1 lb rib eye steak, thinly sliced olive oil 1/2 tsp salt 1/4 garlic powder 1/4 ground pepper 1/3 cup milk 1/3 cup heavy cream 1 package puff pastry, thawed 1/2 cup provolone cheese, grated

Method:

Sautè chopped pepper and onions in a skillet over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.

In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!)

Once meat is cooked through, add the pepper mixture, and season with salt, pepper and garlic powder to taste.

Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.

Cut thawed pastry dough into 3-4 inch squares and place in a greased muffin tray.

Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes at 400 degrees Fahrenheit.

Take out of oven and cover with shredded parmesan cheese.

Bake again until cheese has melted. Serve and enjoy!

Baked Parmesan Chicken Strips

Baked Parmesan Chicken Strips 

Ingredients

10 boneless skinless chicken tenders 1 cup buttermilk 1 Tablespoon Franks Hot sauce 1¼ cups flour 1¼ cups panko bread crumbs ¼ cup cornmeal ¼ cup Parmesan cheese 4 tablespoons butter 1 Tablespoon salt 1 teaspoon pepper 2 teaspoons garlic powder 1¼ teaspoons onion powder ¼ teaspoon Cayenne pepper

Method:

In a small zip-lock bag, mix together salt, pepper, garlic powder, onion powder, and cayenne pepper. In a large zip-lock bag mix together buttermilk, Franks Hot sauce, and 1 Tablespoon of spices from the small zip-lock bag. Add chicken tenders to the bag and zip tight. Make sure the chicken is well coated. (I then put this bag in a second zip-lock bag to make sure there is no leakage in my refrigerator.) Refrigerate for three to four hours or up to 24 hours. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and place butter on it. Put it in the oven until the butter is melted. In a new large zip-lock bag mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices. Pour half the mixture into a separate large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Seal up bags tightly and Shake the bags until the chicken is evenly coated. (you can also use a giant dish or a pan and coat that way. I just like less dishes) Place chicken on top of the melted butter in the cookie sheet. Bake for at 400 degrees F for 13 minutes and carefully flip and bake another 5 to 8 minutes. Turn on broiler and broil until chicken becomes the crispness you like. Serve with ranch dressing. Enjoy!!

Chocolate Whoppie Pies

Chocolate Whoopie Pies

Ingredients

1 cup butter, softened 1¾ cups sugar 2 eggs 2 cups buttermilk 1 teaspoon vanilla 3 cups flour ¾ cup cocoa 2 teaspoons baking soda 1 teaspoon baking soda 7 Minute Frosting 1½ cups sugar 2 Tablespoon corn syrup 5 egg whites ¼ teaspoon salt 2 teaspoons vanilla

Method:

Preheat oven to 400 degrees F. In a large mixing bowl combine butter and sugar and beat. Add eggs and beat again. Add buttermilk and vanilla, and mix again. Add flour, cocoa, soda, and baking powder and mix until just combined. Line a cookie sheet with parchment paper and scoop 12 cookies onto it. Bake at 400 degrees F for 10 minutes and cool on cookie sheet for 2 minutes before removing. Minute Frosting Fill the bottom half of a double boiler about half way with water and heat to a boil. Combine sugar, corn syrup, egg whites, and salt in the top pan of a double boiler and beat until just combined (about a 30 seconds to 1 minute). Place on top pan on top of the bottom double boiler filled with the boiling water, making sure that the water is not touching the bottom of the top double boiler. Beat on medium-high speed for 7 minutes while frosting cooks. Frosting should become thickened and have a glossy appearance. Allow frosting to cool. Spread frosting quite thick on a cooled cookie and then place another cookie on top. Enjoy!

Baked Salmon with honey-garlic glaze

Baked Salmon with Honey-Garlic Glaze

Ingredients:

1/2 cup honey 1/3 cup low sodium soy sauce 3/4 cup pineapple juice 1 Tablespoon minced garlic 1 1/2 teaspoons minced fresh ginger 4 (6-oz.) salmon filets 1 teaspoon cornstarch Chopped scallions, for garnish Toasted sesame seeds, for garnish

Method:

In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)

When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)

While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.

Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake.

Ingredients

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice 1/3 cup sugar

For the Lemon Glaze:

1 cups confectioners’ sugar, sifted 2 to 3 tablespoons fresh lemon juice

Method:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pour-able. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Pizza Pinwheels

Pizza Pinwheels.

Ingredients:

1 17.6-ounce package puff pastry, thawed to room temperature ½ cup marinara 3 cups shredded part-skim mozzarella cheese ½ pound sliced pepperoni

Method:

Preheat the oven to 400º F. Line a baking tray with parchment paper and set aside. Roll out one sheet of the puff pastry on a floured surface, using a rolling pin to make it slightly larger. Top with half the marinara, half the pepperoni, and 1 cup of the mozzarella. Starting at one of the narrow ends of the rectangle, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel. Repeat with the remaining sheet of puff pastry, marinara, pepperoni, and 1 cup mozzarella to make more pinwheels. Sprinkle each pinwheel with the remaining cheese. Bake the pinwheels until they are golden brown and the puff pastry is cooked through, 18 to 22 minutes. Serve hot.