Strawberry Sour Cream Cake

Ingredients:   For the Cake 1 2/3 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cardamom 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 large egg yolks 1 cup sour cream For the Filling 1 cup heavy cream 1/2 cup ricotta cheese 1/3 cup confectioners' sugar 1 teaspoon vanilla extract 2 pints strawberries 2 to 4 tablespoons granulated sugar

Directions: Preheat the oven to 350 degrees F. Brush a 9-inch springform pan with butter or oil. Sift the flour, baking powder, baking soda, cardamom and salt together in a bowl and set aside. In a standing electric mixer or with a hand-held beater, cream the butter and sugar together at medium speed until light and fluffy. One at a time, add the whole eggs, then the yolks, beating thoroughly after each addition. Alternate mixing in the dry ingredients with the sour cream, a third at a time. Pour the batter into the prepared cake pan. Bake for 45 minutes or until the cake is lightly browned and pulls away from the sides of the pan. It should be slightly springy to the touch. Cool on a rack for 5 minutes, remove the sides of the springform, and cool completely on the rack. While the cake is baking, make the filling: By hand or in a standing electric mixer, whip the cream and ricotta cheese to the consistency of stiffly-whipped cream. It is very important to have the filling the right consistency. Sift and fold in the confectioners' sugar and the vanilla. Chill until ready to use. Set aside 1 to 3 nice-looking strawberries for garnishing the top of the cake. Stem and slice the remaining strawberries into thirds or halves, depending on their size. Place them in a bowl, sprinkle with the granulated sugar, and set aside to macerate.  Using a serrated knife, cut the cake horizontally into 2 layers. Lay the layers, cut side up on a clean work surface. Drizzle any collected strawberry juice over both cake layers. Spread a third of the cream filling on the bottom layer, arrange strawberry slices over the cream, then cover with another third of the cream. Cover with the other layer of cake. Spread the remaining cream evenly over the top and place the garnishing strawberries in the center of the cake. Transfer the cake to a platter and chill until ready to serve.

Perfect Pot Roast

Ingredients

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to de-glaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Bacon Popcorn

Ingredients:

1 tsp. olive oil
1 pound thick-cut bacon
3/4 cup maple syrup
1 tsp. fresh-ground black pepper
½ tsp. salt
6 cups popcorn


Directions:

Preheat an oven to 350°. Heat the olive oil in a skillet over medium heat. Add bacon strips and cook until crisp, turning occasionally. Remove bacon to a paper towel-lined plate; reserve 2 tablespoons bacon drippings.

Crumble bacon. Toss bacon, drippings, maple syrup, black pepper, and salt with popcorn. Spread popcorn mixture in a single layer on a parchment-lined baking sheets and bake for 10 minutes, rotating trays halfway through, stirring occasionally.  Serve hot.

Sausage, Biscuit, and Egg Casserole

Ingredients: 

1 lb. ground pork sausage with sage, crumbled
1/2 cup red peppers, chopped
1/2 cup red onion, chopped
4 frozen pre-baked biscuits
10 eggs
1-1/4 cups of milk
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt
1 cup frozen broccoli cuts, defrosted
1 cup cheddar cheese, shredded 
 
Directions: 

Preheat oven to 350°F. In the Everyday Pan (or another 11-inch oven-safe pan), sauté the pork sausage, peppers, and onions over medium-high heat for approximately 10 minutes, or until the sausage is fully cooked. Remove from heat.

Cut each biscuit into about 8 pieces and arrange evenly in the pan with the sausage, peppers, and onions.

In a large bowl, beat the eggs, milk, oregano, salt, and pepper until combined. Stir in the broccoli and cheese. Pour the mixture over the sausage, peppers, onions, and biscuits. Give the mixture a slight stir to disperse the ingredients, then press the biscuits down with back of your spoon to cover them in the egg mixture.

Bake for 35 - 40 minutes, or until the edges are golden brown and the center is set. Let stand for 5 minutes before serving.

Baked Cheesy Mac

Ingredients: 

4 tablespoons butter, cut into pieces
1/2 cup sour cream
2 cups grated cheddar cheese
3   eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 teaspoon salt
1 cup milk

Directions:

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.  In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.  Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.  Top with additional cheese if desired.

Waffles & Chili

Ingredients:

1 3/4 cup all-purpose flour
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cup milk
3 tablespoon vegetable oil
2   large eggs
Spicy Chili, recipe follows
shredded cheddar, for garnish
sour cream, for garnish
chopped fresh cilantro leaves, for garnish
Spicy Chili:
1 pound lean ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles

Directions:

Preheat waffle iron according to manufacturer’s instructions.
 
In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. 
Serve with Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.

Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. 

Pizza Dip

Ingredients:

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Directions:

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. 

Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. 

Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Mexican Baked Eggs

Ingredients:

1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar

Directions:

Heat the oil in a pan over medium heat.

Add the onions and saute until tender, about 5-7 minutes.

Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.

Add the tomatoes and black beans and bring to a boil.  Reduce heat and simmer until the sauce thickens, about 20 minutes.  Remove from heat and stir in the cilantro.

Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.

Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese and broil until it melts, no more than a minute or so.

Pita Bread Salad

15 10 25 Ingredients:

4 pitas, cut into bite-size pieces
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces

Directions:

Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes. 

In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.

Bacon Wrapped Dates Stuffed with Blue Cheese

Ingredients:

1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Moroccan Chicken Tajine

Ingredients:

6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 tablespoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
Stems from the parsley, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped


Directions:

In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.

Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)

In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.

Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.

Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.

Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

Chocolate Chip Cookie Dough Blizzard

Ingredients:

3 peeled and frozen bananas, cut into 1 inch chunks for easier processing
Splash of non-dairy milk2 tbsp cookie dough

Directions:

In a large food processor, add in your 3 frozen bananas. Process bananas, stopping to scrape down the sides of the bowl as necessary.

Finally, add in your cookie dough and process until combined. You should have a soft serve type consistency when done.

To make the blizzard simply stir in your desired amount of mini cookie dough balls, pour into a glass, and serve with a spoon. Makes 2 servings.

Magic Sauce

Ingredients:

1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Directions:

Gently warm the olive oil over medium-low hear in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator. It thickens up when cold. If you need it in a liquid state, place it in the sun of in a warm place for a few minutes.

Makes ~2/3 cup.

Chicken Pasta Salad

Ingredients:

1/2 lb. skinless oven roasted chicken breast
1/2 lb. corkscrew pasta
4 oz. block mild cheddar or Colby Jack cheese, cubed
1 cup frozen sweet peas
1/4 cup sweet pickle relish
3/4 cup halved red grapes
1/2 cup good mayo
juice of 1/2 lemon
1 tsp. lemon zest
1 cup cherry or grape tomatoes
1 stalk of celery, diced
1/4 cup medium white onion, chopped fine
2 Tablespoons fresh Italian parsley, chopped
salt and freshly ground pepper to taste
splash of milk, if needed

Directions:

Start with thawed chicken breast and coat in olive oil, salt and pepper and roast on a sheet pan for 20-25 minutes at 375, or until golden brown and done in the middle. When the chicken is done, set it aside to rest and cool. Once cool, cube it into bite size pieces.

In the meantime, get your pasta on the stove and cook until al dente according to package directions. Rinse under cold water and drain, set aside.

Next, cube your cheese; juice and zest the lemon, dice the celery and chop the onion. Set aside.

In a large mixing bowl, combine the mayo, pickle relish, lemon zest and juice. Toss in all other ingredients. You can add a little more mayo or a touch of milk to get the desired consistency. Salt and pepper to taste.

Gently stir in chopped parsley, reserving a little for garnish.

Transfer your salad into your serving vessel. Add whole grape tomatoes, or halved cherry tomatoes and chopped parsley to garnish.