Onion and Bacon Tart

Ingredients:

6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten 

Directions:

 

Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.
 

Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

Spicy Peanut Noodle Salad

 

Ingredients

8 ounces fresh Chinese noodles (see note)

Dressing

1/2 cup chunky peanut butter
3 tablespoons soy sauce
3 tablespoons fresh ground chili sauce
2 tablespoons juice from 2 limes (or rice wine vinegar)
1 tablespoon toasted sesame seed oil
1 clove garlic, grated
1 tablespoon sugar or honey
3 tablespoons warm water
 

To Assemble

 2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 cup mung bean sprouts
1 cup loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
1 to 2 red thai bird chilis, finely minced (optonal)
1/2 cup roughly crushed roasted peanuts

Directions:

Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing.

In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

Egg Muffins

Ingredients:

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1 teaspoon salt

1 teaspoon pepper

1-2 cups grated cheddar cheese

Optional: 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Directions:

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add salt and pepper, and beat well.  Pour egg into each muffin cup until it is 3/4 full.  

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated.

Pecan-Crusted Chicken

Ingredients:

1/2 cup all purpose flour
2 eggs, whisked
2 tablespoons dijon mustard
2 cups chopped pecans
4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
salt & freshly ground pepper to taste and season chicken
1/2 cup canola oil for frying


Directions:

Preheat the oven to 350 degrees.

Cut the chicken breasts in half cross-wise and season with salt & pepper.

In 3 separate containers, place the flour, whisked eggs + dijon mustard and chopped pecans.

Take one piece of seasoned chicken and dredge in the flour, dip into the whisked eggs and roll in the chopped pecans to coat. Repeat for all pieces of chicken.

In a hot skillet, heat the oil for frying on medium high heat. When the oil is hot, place the pecan crusted chicken pieces and fry until lightly golden, about 2 minutes on each side. Be careful not to let the chicken fry for too long, since it will burn the pecans. The frying step is to ensure the pecans adhere to the chicken, as it will finish cooking in the oven.

Once you have lightly fried the chicken, place on a lined baking sheet and bake in the preheated oven for 20 minutes. Remove from the oven and place a piece of foil to cover until ready to serve.

Pat Summitt's Jalapeno Corn Casserole

Ingredients:

4 cans of corn
1 stick of butter 8

8 ounces of cream cheese
1 jar of jalapeno peppers (or diced green chiles)

Directions: 

Preheat oven to 350 degrees. 

Put the four cans of corn in a casserole dish, melt the margarine and cream cheese in the microwave. Stir and pour over the corn. Depending on how hot you want the dish, add peppers and juice accordingly. Stir and then put it in the oven for 40-45 minutes.

Grilled Artichokes

Ingredients:

 

2 to 4 large globe artichokes
1 lemon, cut into wedges
1/3 cup olive oil
1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
Salt
 

Directions:

 

Place chopped herbs in a small bowl, cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stove top until warm). Let the herbs seep in the warm olive oil while you prepare the artichokes.

Prepare a large pot with an inch of water at the bottom and a steamer rack. Prepare the artichokes. Have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.

Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes (less of more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.

Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.

To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.

Chocolate Chip Banana Bread

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, slightly beaten
Juice of 1/2 orange (about 3 tablespoons)
1 cup sugar
1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature
3 ripe bananas, mashed
3 tablespoons mini chocolate chips
2 tablespoons confectioners' sugar, for dusting

Special equipment: 1 1/2-quart glass loaf pan
 

Directions:

Preheat the oven to 350 degrees F. 

Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar

Tuna and Tomato Sauce with Pasta

Ingredients:

Olive oil
1/2 red onion, quartered and thinly sliced
1 - 2 cloves of garlic, thinly sliced
1 red chili, thinly sliced - de-seeded 

1 can of chopped tomatoes
Black sliced olives
Sugar
Salt
Pepper
Worcestershire sauce
Fresh basil leaves, torn (optional)
1 can of tuna chunks oil, drained and flaked
Fresh parmesan, grated
Pasta cooked as per the directions


Directions:

Heat some olive oil in a pan on a medium heat. Chuck in the onion, garlic and chili and let that sizzle for a couple of minutes until the onion starts to soften up. Pour in the tomatoes and stir in some olives. Add a splash or two of Worcestershire sauce, some sugar and season to taste. Let this simmer for a couple of minutes. If using, stir in the tuna and the basil leaves and let them heat through.

Serve on pasta and if you're using it, grate some parmesan on top.

Baked Ravioli

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Slow Cooker Lasagna

Ingredients: 1 pound (16 ounces) ground beef 1/2 cup diced white onion 1 teaspoon minced garlic 1 (24 ounce) jar spaghetti sauce 1/2 cup water 1 (15 ounce) container ricotta cheese 2 cups mozzarella cheese 1/4 cup grated Parmesan cheese 1 whole egg 2 Tablespoons fresh parsley or 2 teaspoons dried parsley 6 uncooked (or no-cook) lasagna noodles Directions: In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving. Do not overcook and don't try to speed up the process by cooking it on high. Works best with a 4 to 6 quart size slow cooker.

Blueberry Oat Bars

Ingredients:

1 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 1/2 tablespoons fresh lemon juice
1/4 scant cup sugar
2 teaspoons cornstarch
2 cups fresh blueberries
1 tablespoon lemon zest
3 tablespoons brown sugar

Directions:

Preheat oven to 350 degrees. Butter an 8-by-8-inch baking pan, line with a piece of parchment (allowing the sides to hang over the pan) and butter the parchment.

In a medium bowl, whisk together the oats, flour, baking powder and soda, salt and cinnamon. Using the large holes of a box grater, shred the butter into the flour-oat mixture. Using your finger tips, work in the butter until the mixture resembles pebbles or rice.

In a small bowl, whisk together the buttermilk, lemon juice and extracts. Using a fork, stir the milk mixture into the flour-oat-butter mixture, until just combined.

In the bowl of a food processor, pulse the sugar and cornstarch several times. Add 3/4 cup of the blueberries and pulse until the berries are minced. Transfer to a small bowl and stir in the remaining whole blueberries and the lemon zest.

In the prepared pan, press half of the oat mixture into the bottom. Spread the blueberry mixture even over the pressed-in oats. Dollop the remaining oat mixture on top of the blueberry mixture, spreading evenly. Sprinkle with brown sugar.

Bake 50 to 55 minutes, until the blueberry mixture is bubbling and the oat mixture is golden brown. Transfer to a cooling rack and allow to cool completely in the pan. Remove and slice into square- or rectangle-shaped bars.

Open-Face Tuna Melt

Ingredients:

1 6-ounce can tuna packed in olive oil
1/4 of a red bell pepper, 1/4" dice
Green parts of 2 scallions, 1/4" dice
2 teaspoons capers, drained, roughly chopped
1 teaspoon fresh thyme, minced
2 tablespoons mayo
Juice of 1/2 lemon
Pinch red pepper flakes
4 slices good bread -- ciabatta
Olive oil
Slices of soft cheese -- Asiago 

Directions:

Tuna packed in olive oil is one of the genuinely great things in life. It has a tenderness that the water-packed varieties lack utterly. It costs a bit more, and is worth every penny. The daughter and I became hopelessly addicted to it last summer in Italy and France. We'd buy small cans in 3-packs. We used it in pastas, on salads, and carried it in a backpack for impromptu lunches, knowing we could always score good bread with which to eat it. It's become a pantry staple I wouldn't want to try to do without. To use it here, don't drain the oil off too aggressively. Leave about half of it in the can; it will contribute a lovely silkiness to the filling. Scrape the tuna and oil into a mixing bowl.

May I tell you about an easy way to break down a bell pepper? Stand it on end, position your knife at the bump of the "shoulder", and slice down, following the curve of the pepper. You'll take off about a quarter of it, and leave the seeds and white pith attached to the center. Slice the pepper into strips, then lay a few at a time on their sides to chop. A knife will cut through the skin much more easily from the side than if you lay the strips skin-side down or up. Especially if your knife isn't, ahem, as sharp as it probably should be. Add the peppers to the bowl.

Slice the scallions and add them to the bowl. Roughly chop the capers (you're just trying to break them up a bit) and add them to the bowl. Mince the thyme (the stems on my plant in the kitchen window are so tender that I don't even need to pull the leaves off) and add it. Eyeball the mayo, but don't use a heavy hand. You want just enough to bind the mixture. Squeeze in the lemon juice and add the red pepper flakes. Gently stir everything together.

Turn on the broiler. Set a rack a notch below the one right under the broiler; that will let the filling warm and cheese melt without either burning. I prefer broiling the outsides of the bread, then adding the filling and cheese, and passing everything under the broiler again. I love the additional layer of flavor that comes from allowing the cheese and edges of the bread to brown on the inside, rather than simply melt, as they would in a skillet or press. Lay bread slices outsides-up on a baking sheet NOT lined with parchment, for what I trust are obvious reasons. Brush them with olive oil and place under broiler. Don't walk away. They should brown nicely within about a minute. Remove the baking sheet and use tongs to turn over slices of bread. Divide filling between two slices, and arrange cheese on the others. Return to broiler. Heat for about 2 minutes, until cheese is bubbly and golden brown, and filling has heated.

Remove from oven, Use tongs to turn the cheese-y slices over on top of those spread with filling. Slice in half, and serve immediately.

Key Lime Cake

Ingredients:

Cake
3 sticks Margarine
8 ounces, weight Cream Cheese
3 cups Sugar
6 whole Eggs
1 Tablespoon Vanilla
3 cups All-purpose Flour

Sugar Bath:
1 cup Sugar
½ cups Fresh Lemon Juice
½ cups Fresh Lime Juice

Frosting:
8 ounces, weight Cream Cheese
1 stick Margarine
4 cups Powdered Sugar
1 teaspoon Fresh Lemon Juice
1 teaspoon Fresh Lime Juice
1 teaspoon Vanilla
⅓ cups Fresh Lime Zest

Directions:

Preheat oven at 325 degrees. 

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean. 

While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside. 

Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside. 

Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake.

Pizza Quesadillas

Ingredients:

 

4 whole wheat tortillas
1 1/4 cups grated mozzarella cheese
1/2 cup pasta or pizza sauce
6 slices vegetarian pepperoni, cut into thin strips
1 tablespoon olive oil

Directions:

 

Place tortillas on a flat surface. Divide 3/4 cup of the cheese between the tortillas, sprinkling it on one half of each. Top cheese with pasta sauce and pepperoni, then divide remaining 1/2 cup cheese between tortillas, sprinkling it on top of the pepperoni. Fold tortillas over, pressing down lightly. Heat oil in a large nonstick skillet over medium heat. Arrange 2 tortillas in skillet and cook, turning once, until golden brown on both sides. Repeat process with remaining tortillas. Allow quesadillas to cool slightly, then cut each into triangles and serve.

Red, White and Blue Velvet Cake

Ingredients:

Velvet Cake

5 cups all-purpose flour (spoon and sweep)
4 teaspoons baking powder
1 1/2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract
3 1/4 cups sugar
2 cups vegetable oil
6 large egg whites
2 teaspoons white vinegar
Red and blue food coloring

Cream Cheese Icing for Cake
3 (8-ounce) packages cream cheese
1 1/2 cups (3 sticks) unsalted butter, softened
12 cups (3-pounds) confectioners' sugar
1 tablespoon vanilla extract
Red food coloring
Blue decorating sugar

Directions:

 

To make the cake: Grease three 8-by-2-inch cake pans and line with parchment round Preheat oven to 350 degrees F.

 

In a medium bowl whisk together the flour, baking powder and salt, set aside. In a measuring cup mix together the milk and vanilla, set aside.

In a stand mixer, fitted with the paddle attachment, mix together the sugar and oil on medium-high speed for 1 minute. Add the egg whites and mix for another minute. Add the vinegar.
Add the flour to the sugar and egg mixture in 3 batches, alternating with the milk. Mix well after each addition and scrape down the bowl. Divide the batter into 3 bowls. Add the red food coloring to one of the bowls. Repeat with the blue food coloring.

Pour the batter into the prepared cake pans. Bake for 25 to 30 minutes or until a tester comes out clean. Allow the cake layers to cool completely. Remove from the pans, leaving the parchment on the bottom. Use a 4-inch round biscuit cutter to cut out the center of each cake. Carefully lift out the center piece of cake and place them into the center of the other colored cakes.

To make the cream cheese icing: In a mixer, fitted with the paddle attachment, cream the cream cheese until it is softened, about 2 minutes. Add the butter and mix until smooth. Add the confectioners' sugar 1 cup at a time, mixing well between each addition, on low speed. This will be quite a bit of sugar to incorporate into your bowl.

To decorate the cake: Place the blue/red layer onto a cake stand or serving platter. Put one cup of the icing on the cake. Smooth the icing to cover the layer all the way to the edge.

Place the white/blue layer onto of the icing and peel off the parchment, if it is stuck to the bottom of the cake. The parchment can be useful for moving the layers. Add another cup of the icing and spread it smooth. Add the final red/white layer.

Cover the entire cake with a crumb coat of icing, to keep the crumbs from getting on the outside of your cake. Use a large star shaped cookie cutter to create the decoration on the top of the cake with blue decorating sugar. Once it is covered well, carefully lift off the cookie cutter.

Divide the remaining icing into 2 bowls and color one of the bowls with red food coloring. Fill 2 pastry bags, fitted with a star tip, with the red and white icings. Decorate around the blue decorating sugar with small red stars.

Pipe a border of white stars along the edge of the cake. Then fill in the entire top with white stars, so the top is completely covered.

Starting at the bottom of the cake, pipe a row of white stars, then repeat with a layer of red, and continue all the way up the sides of the cake.