Showing posts with label comfort food. Show all posts

Friday, July 20, 2018

ingredients

1 pound ground beef
1/2 teaspoon salt
1/3 teaspoon ground black pepper
12 ounces pasta (macaroni)
1 cup white onion (chopped)
4 slices bacon
29 ounces diced tomatoes (Hunt's, I love the garlic and the fire-roasted)
1 cup cheddar cheese
1 1/2 cups provolone cheese

Instructions

In a large skillet brown ground beef over medium heat. Season meat with salt and pepper while cooking. Be sure to crumble the beef into small pieces. When the beef is done, drain and set aside.
Boil pasta according to package directions. While the pasta is cooking, dice bacon. In the same skillet where you cooked the beef, add bacon and onions. Cook the bacon until it is fully done, and the onions are translucent. In your casserole dish combine pasta, two cans of diced tomatoes(do not drain the cans) , ground beef, onions, and bacon. Stir to combine. Top with casserole dish with both kinds of cheese.
Bake in a 350-degree oven until the cheese is melted. You may want to brown the cheese by turning on your broiler function for a moment or two.

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Friday, July 13, 2018

BBQ Shredded Pork and Cornbread Casserole

Ingredients

8 1/2 ounces corn muffin mix
14 3/4 ounces cream corn
2 eggs
1/2 cup milk
2 cups shredded cheddar cheese (divided)
1 pound cooked pulled pork
1 1/4 cups bbq sauce

instructions:

Preheat oven to 400ºF . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, combine muffin mix, corn, eggs, milk, and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
Toss pulled pork in BBQ sauce. Spread pork mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
Allow to cool for 5 minutes and cut into 8 square

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Tuesday, June 5, 2018

Homemade Coconut Cold-Brew Iced Coffee

Ingredients

For the toasted coconut syrup:
- 3/4 cup unsweetened shredded coconut
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons honey
For the drink:
- 6 ounces cold brew
- Coconut milk (for serving)

Preparation

Make the toasted coconut syrup:
1. Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
2. Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
3. Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
Make the drink:
1. Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
Do Ahead
1. Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

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Wednesday, May 16, 2018

ingredients

servings: 8

1 pound ground beef
1 package McCormick Taco Seasoning
1 package shredded cheese (Mexican blend, 8 ounces)
1 cup frozen corn
1 can black beans (drained and rinsed)
1 jar chunky salsa (8 ounces)
tostitos (crushed)

1. Brown ground beef. Add taco seasoning. Also add the jar of salsa and mix well
2 Add corn and black beans to the hamburger mixture
3. Spray 2 quart casserole dish. Put half of the hamburger mixture in the dish. Top with some crushed Tostitos.
4. Top this with half of the cheese. Sprinkle more Tostitos. Then add the rest of the hamburger mixture. Top with rest of cheese. (I add olives and green onions on top after baking before serving)
Bake in oven at 350 until cheese is melted.Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network

Sunday, April 1, 2018

Grapefruit-Kumquat Scones

SERVING SIZE

8-10

INGREDIENTS

1 cup fresh kumquats, thinly sliced and seeds removed
1 cup heavy cream
3 tablespoons fresh grapefruit juice
1 tablespoon grapefruit zest
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 cup sugar
1 stick (4 ounces) butter, ice cold
Glaze;
1 cup powdered sugar
1/4 cup grapefruit juice
2 teaspoons grapefruit zest

INSTRUCTIONS

Preheat oven to 375 degrees F. Prepare a 10 inch baking pan with parchment then nonstick spray.
In a small bowl, thinly slice the kumquats and remove the seeds with a skewer. Set aside.
In another small bowl, add heavy cream, 3 tablespoons grapefruit juice and 1 tablespoon grapefruit zest. Stir and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Using a pastry cutter, cut in the ice cold butter until the mix looks like pea sized crumbles. Slowly drizzle in the heavy cream mixture until the dough just comes together (Do Not Overmix and you might have a little cream left over).
Add in ½ cup of the kumquats, save the rest for the garnish on top.
Press the dough into the prepared cake pan in an even layer. Brush the rest of the cream mixture on top if there is any left.
Place in the oven and bake for 15 minutes. Take the pan out and cut 10 slices (you do this so the scones will be easier to cut when they are finished baking). Place the cake pan bake in the oven and finish baking until a skewer comes out clean in the center.
Meanwhile, in small bowl mix together the powdered sugar, grapefruit juice and zest. Set aside.
When the scones are finished baking, while the scones are still hot, carefully slice them again to make sure that they will separate. Let cool for 5 minutes.
Remove the scones from the cake pan, drizzle the glaze on top, and sprinkle over the kumquats and serve.
Yum !

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Saturday, March 10, 2018

Corned Beef Hash

Corned Beef Hash Recipe

Prep time: 5 minutes
Cook time: 20 minutes

Yield: Serves 4-6

If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.

Ingredients

2-3 Tbsp unsalted butter
1 medium onion, finely chopped (about 1 cup)
2-3 cups finely chopped, cooked corned beef
2-3 cups chopped cooked potatoes, preferably Yukon gold
Salt and pepper
Chopped fresh parsley

1 Sauté onions in butter: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2 Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.
Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Stir in parsley, black pepper to serve: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Serve with fried or poached eggs for breakfast.

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Wednesday, February 21, 2018

Ziti Recipe

Ingredients

1 pound ziti (can sub penne) pasta
Olive oil
1 pound bulk Italian sausage or ground beef or pork
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp fresh rosemary (or basil), minced
1 Tbsp Italian seasoning
1/2 teaspoon red pepper flakes
1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
1/2 pound of mozzarella cheese, grated
1 heaping cup of ricotta cheese
1 cup grated parmesan or pecorino cheese

1 Boil the pasta: Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2 Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.
Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.
3 Add onions and sauté, then add garlic, spices, then tomato sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
4 Preheat the oven to 350°F.
5 Layer sauce, cheese, pasta in casserole dish: Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
6 Bake 20 min: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 minutes.

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Tuesday, February 13, 2018

Chicken on Angel Hair Pasta

At my grocery store, I can buy nests of fresh angel hair pasta, which I love for this dish. If you find something similar at your grocery store, give it a try! The cooking times will be the same.
Another name for angel hair pasta is capellini; either is fine in this recipe.
Look for chicken legs (thigh and drumstick attached) at the meat counter at your grocery store. If you can't find them, then buy two bone-in, skin-on thighs and two drumsticks, or buy a whole chicken and spatchcock it before roasting.

Ingredients

1 pound angel hair pasta
6 tablespoons olive oil, divided
1 (15-ounce) can diced tomatoes with their juices
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh oregano, divided
2 whole chicken legs (thighs and drumsticks attached), on the bone (1 1/2 pounds total)
2 large chicken breast halves, on the bone (1 1/2 pounds total)
1 sprig fresh oregano, leaves removed, for garnish

1 Cook the angel hair: Bring a pot of salted water to a rapid boil over high heat and cook the angel hair until al dente, about 4 minutes. Drain the pasta.

2 Transfer the pasta to the baking dish: Use 1 tablespoon of olive oil to coat the bottom and sides of a 9-by-13-inch baking dish. Using tongs, transfer the pasta to the baking dish. If you like, twirl the pasta into several small "nests" within the dish. Drizzle 1 tablespoon of olive oil evenly over top of the pasta and set the dish aside.

3 Heat the oven to 400°F.
4 Cook the tomatoes: Warm 2 tablespoons of the olive oil in a skillet over medium high heat. Add the tomatoes and their juices, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and 1 tablespoon of the oregano.
Cook, stirring occasionally, for 3 minutes. Spoon the tomato mixture evenly over the nests; they will not be covered completely.

5 Add the chicken: Rub the chicken skin with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Set the chicken on the nests, skin side up. Sprinkle with the remaining tablespoon of oregano.

6 Roast the chicken: Transfer the dish to the oven and roast the chicken for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of a breasts and thighs registers 165°F. Remove from the oven and rest for 10 minutes.

7 Cut and serve the chicken: Cut the legs in half to make 2 thighs and 2 drumsticks (you can do this right in the dish). Cut the breasts in half horizontally. Break up the angel hair with a metal spoon or knife. Serve the chicken pieces with some of the pasta from underneath.

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Thursday, January 25, 2018

Meatball Cacciatore

Our Cooked Perfect^® Products

12 each Angus Beef Meatballs (1 oz) You may substitute any variety of Cooked Perfect^® Meatballs.

Other Ingredients

1 cup Onion, sliced
1 cup Green pepper, sliced
2 each Portabella mushrooms, sliced
1 each 16 oz. jar plum tomatoes, diced
1 teaspoon (tsp) Oregano
1 teaspoon (tsp) Dry basil
Salt and pepper to taste
1 teaspoon (tsp) Red pepper flakes, optional
1 cup Red pepper sliced, optional

Instructions

Preheat the oven to 350 degrees.
In a skillet heat the onions, peppers and mushrooms and cook for 10 minutes, stirring often.
Add the meatballs, tomatoes and seasonings and continue to stir.
Pour the stew into a chafing dish and bake for 20 minutes.
Remove and let stand for 5 minutes.
Serve and enjoy.

Recipe Notes

This recipe can be made with any variety of Cooked Perfect^™ meatballs.

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Friday, January 19, 2018

Chicken Piccata Recipe

Ingredients

2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
1/2 cup flour
1/4 teaspoon salt
Pinch ground black pepper
3 Tbsp grated Parmesan cheese
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 Tbsp lemon juice
1/4 cup brined capers
2 Tbsp fresh chopped parsley

1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

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Tuesday, January 16, 2018

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 thym

Directions

Watch how to make this recipe.
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 deglaze 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

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Thursday, December 28, 2017

Lucky New Years Black-eyed peas

Black-eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens.
note that many things may affect the cooking times of the peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, the water you are using.

Ingredients

1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
1 celery stalk, diced
1 small yellow onion, diced
1 small green pepper, diced
2 garlic cloves, minced
1/2 pound dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning
Salt
2 cups long-grain rice
Scallions or green onions for garnish

Method

1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
3 While the black-eyed peas are cooking, cook the rice separately according to package instructions.
4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

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Friday, December 22, 2017

Apple Stuffed Pork Loin Holiday Meal

cranberry Apple Stuffed Pork Loin Recipe

Prep time: 25 minutes
Cook time: 1 hour
Yield: Serves 6 to 8

Chilling the pork roast before cutting will make the roast easier to cut.

Ingredients

1 boneless pork loin (about 3 to 4 pounds)
Sea salt and freshly ground pepper
1/2 cup panko or homemade breadcrumbs
1/2 cup chicken stock
1 cup peeled, chopped tart green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary

1 Preheat oven to 450°F.
2 How to butterfly the pork loin: Place the pork loin roast fat side down on a cutting board. Note that one long side of the pork loin roast will be thicker, and one side thinner.
Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45° degree angle, stopping a half inch from reaching the bottom of the roast.
Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line.
As you cut, you can open up the top part of the roast like a book. Keep making slow, even cuts until you have "rolled" the roast out completely.
3 Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap.
Pound with a meat mallet to flatten to a somewhat even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper and set aside.
4 Make the filling: Place the panko and stock in a small bowl and stir to combine.
Stir in the apples, walnuts, cranberries, shallots, maple syrup and rosemary.
5 Roll up pork roast with filling: Spread the filling over surface of the pork, leaving an inch margin around all sides except for the fat layer side—with that side leave a 2-inch margin.
Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.
6 Secure with kitchen string. Tie the roast in 1 to 2 inch intervals with cotton kitchen string.
At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
7 Bake: Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F.
8 Rest and serve: Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve.
Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy.

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Saturday, December 16, 2017

Eggnog Donuts

I wanted to mash-up the holidays and celebrate with one glorious, spiced hybrid: eggnog donuts. I added dark, sweet rum to the glaze, but of course you can leave it off and just use store-bought eggnog. Or even plain milk.

Ingredients

For the dough:
2 Tbsp dry yeast
½ cup lukewarm water
¼ cup plus 1 tsp sugar
2 ½ cup all-purpose flour
2 eggs
½ tsp ground cinnamon
¼ tsp nutmeg
2 tsp salt
2 Tbsp butter, softened
Vegetable oil for frying
Special equipment: wooden skewer, piping bag, round piping tip
For the glaze:
1 1/2 cups confectioners sugar
1/4 tsp nutmeg
2 tsp dark rum (optional)
2-3 Tbsp eggnog
For the filling:
1 package vanilla pudding mix

Directions

Prepare the vanilla pudding according to directions on the box. Place in refrigerator to set and chill.
To make the dough: In a small bowl combine yeast and warm water. Sprinkle sugar on top and mix lightly. Allow to sit until foamy, around 10 minutes.
When yeast mixture is ready, in a large bowl combine it with flour, cinnamon, nutmeg, salt, eggs and butter, using a wooden spoon until a sticky dough forms.
On a floured surface knead dough until it is smooth, shiny and bounces back when touched, around 8-10 minutes. Place in an oiled bowl and allow to rise 1 ½-2 hours, or until doubled in size.
To assemble: On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or glass, cut rounds. You may have to roll out dough a few times. Cover with plastic wrap and let rise another 20-25 minutes.
Heat oil in a pot on medium heat until a thermometer measures 370 degrees. If you don’t have a thermometer, raise the heat to low-medium heat and test one of the doughnuts. If the oil immediately starts bubbling and the donut begins browning, it is the right temperature. If it doesn’t bubble at all, heat needs to be higher. If the oil splatters or the doughnut starts browning too quickly, heat needs to be turned down.
Using a slotted spoon, place 3-4 donuts into the oil. Allow to fry on each side around 40 seconds or until golden brown. Remove from oil and place onto a plate lined with paper towel. Once excess oil has been removed, place donuts on a drying rack to cool.
When all the donuts have been fried and cooled, begin to fill.
Fill pastry bag with prepared vanilla pudding. If you don’t have a tip, you can just snip the corner of the pastry bag with a scissor.
Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2-3 Tbsp worth of pudding in each donut. Repeat with remaining donuts.
In a medium bowl whisk together confectioners sugar, rum if using, nutmeg and 2 Tbsp eggnog. If the glaze is too thick, add additional eggnog 1 tsp at a time. Dip each donut in the eggnog glaze. Allow to set.
Fresh donuts are best eaten the same day they are fried.

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Wednesday, December 6, 2017

S’Mores Mug Cake Recipe

There aren’t many reasons to mess with the classic s’mores flavors of graham crackers, chocolate, and marshmallows … except when cake is involved. Thanks to a gluten-free baking mix and a few pantry staples, this dessert-in-a-mug can be whipped up in no time and cooked in 1 minute flat. It’ll definitely give you those campfire vibes without leaving the kitchen.

S’Mores Mug Cake

Yield: 1 single-serve mug cake
Active Time: 10 minutes

Ingredients

6 tablespoons Simple Mills Chocolate Muffin & Cupcake Mix
1 egg
2 tablespoons water
1 tablespoon coconut oil
⅛ teaspoon sea salt
½ teaspoon vanilla extract
1 tablespoon Simple Mills Organic Chocolate Frosting
2 Simple Mills Cinnamon Cookies, crushed
3 large marshmallows

Instructions

Stir the cake mix, egg, water, coconut oil, sea salt, and vanilla in a microwave-safe mug until smooth. Place frosting in the center of the cake and push it into the batter to cover. Sprinkle crushed cookies on top of the batter, then gently arrange marshmallows on top of the cookies. Microwave for 55 to 60 seconds. Using a torch, heat the marshmallows until golden and charred. Let cool for a few minutes before eating.

Recipe credit: Angela Gaines

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Monday, December 4, 2017

Cranberry Glazed Meatballs

Cranberry-glazed meatballs. Holiday party anyone? I don’t know about you, but I love party appetizer meatballs.

Ingredients

Cranberry Glaze

1 cup sugar
1 cup water
1 12-ounce bag of cranberries, fresh or frozen (no need to defrost)
A pinch of salt
1 teaspoon orange zest
1 teaspoon minced ginger
2 teaspoons apple cider vinegar or white vinegar
1/8 to 1/4 teaspoon cayenne, to taste

Meatballs

2 large slices white bread, crusts removed, bread torn into small pieces (approximately one cup, packed, or 2 ounces of bread, can sub 1/2 cup of plain breadcrumbs)
2 Tbsp milk
A generous 1/4 cup ricotta cheese
1 egg
1 1/4 pounds ground turkey
1 teaspoon kosher salt
1 1/2 teaspoons dried thyme
1 scant teaspoon fennel seeds
Flour for dusting (optional)
Vegetable oil

Make the cranberry glaze by mixing all the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes.
Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.

2 Prepare the meatballs: While the cranberries are cooking, prepare the meatballs. In a small bowl, put the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds and milk-sprinkled bread.

gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.3 Gently roll out small meatballs about an 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.

4 Brown the meatballs: Heat 2 Tbsp vegetable oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown all over. Use a fork to gentle nudge the meatballs, turning them.

Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs, or roll them in flour, before they go in the pan. Add more oil to the pan as needed.

5 Add glaze and simmer: Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes.

Remove the meatballs to a serving dish. Pour over remaining cranberry glaze. If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer.

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Tuesday, November 28, 2017

Baked Ziti

If you don't have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.

Ingredients

1 pound ziti (can sub penne) pasta
Olive oil
1 pound bulk Italian sausage or ground beef or pork
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp fresh rosemary (or basil), minced
1 Tbsp Italian seasoning
1/2 teaspoon red pepper flakes
1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
1/2 pound of mozzarella cheese, grated
1 heaping cup of ricotta cheese
1 cup grated parmesan or pecorino cheese

Boil the pasta: Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2 Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.
Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.
3 Add onions and sauté, then add garlic, spices, then tomato sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
4 Preheat the oven to 350°F.
5 Layer sauce, cheese, pasta in casserole dish: Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
6 Bake 20 min: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 minutes.

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Saturday, November 4, 2017

Holiday Prime Rib

Don't be intimidated by a bone-in prime rib roast or wonder how to make au jus! This easy, perfect-for-winter recipe will teach you how to do both with results that are both impressive and incredibly flavorful.

6 lb. Bone-In Prime Rib Roast

Roast, Rest & Broil Time: 3:50 | Serves 6-8

1/2 cup Private Reserve Rub
3 Tbsp. olive oil
1-1/2 cups red wine
3 cups low-sodium beef broth
1-inch chopped vegetables: 5 carrots, 5 celery stalks & 1 medium onion
Finely chopped herbs: 1-1/2 tsp. fresh thyme & 1 1/2 tsp. fresh rosemary

Thaw roast completely in the refrigerator before cooking.

Preheat oven to 250°F. Remove roast from packaging and pat dry with clean paper towels.
Coat outside of roast with olive oil and liberally season with Omaha Steaks Private Reserve Rub.
Place carrots, celery, and onion in an even layer on bottom of a large roasting pan to catch beef drippings.Place roast in roasting pan on an elevated wire rack. Sprinkle any leftover rub on the roast to ensure a generous
coating.
Roast at 250°F until roast reaches an internal temperature of 125°F (for medium-rare). Approximate times: • 8 lb. roast: 3:45 • 6 lb. roast: 3:00 • 4 lb. roast: 2:30 hours
Remove roast from oven and let rest for 20-30 minutes. Meanwhile, preheat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
After roast has rested, place in oven under broiler, fat side up, for about 5 minutes to brown the roast.
Remove pan from the oven. Remove the wire rack with roast from pan and place on a carving board. Skim fat from pan if necessary.
Place pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add beef broth and cook until reduced by half again.
Whisk or stir in the rosemary and thyme. Strain out vegetables and pour au jus into a serving vessel.
Slice roast as desired and serve with the au jus.

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Wednesday, October 18, 2017

Easy Frozen Raspberry & Cream Squares

Ingredients

2 cup Keebler® Vanilla Wafers
1/4 cup butter or margarine, melted
2 cups frozen red raspberries
1 cup half-and-half
3/4 cup sugar
1 cup sour cream

Directions

1. In small bowl toss together wafers and margarine or butter. Press half of mixture on bottom of 8 x 8 x 2-inch pan. Sprinkle with raspberries.

2. In medium bowl whisk together half-and-half and sugar until sugar dissolves. Gradually whisk in sour cream. Pour over berries. Sprinkle with remaining crumbs. Cover and freeze at least 3 hours or until firm.

3. Let stand at room temperature for 15 minutes before cutting into squares.

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Friday, October 6, 2017

Apple Cake

Core the apples and pour the batter inside: a different and delicious cake

Ingredients for batter:
2 eggs
1 cup sugar
Half a glass milk
2 tbsp oil
2 cups water
3 tbsp flour
1 packet vanillin
1 packet baking powder
5 apples

Ingredients for cream:
2 yolks
3 tbsp sugar
2 glasses milk
1 vanilla pod
100ml fresh liquid cream
1 tsp corn starch

Directions:
Mix the sugar and the eggs, then add the oil, the flour, the water and the milk. Lastly, add vanilla and baking powder.
Peel and core 5 apples and place them in a circular pan, pour over the batter and bake at 180°C for 40 minutes.
For the cream, put the milk, the cream and the vanilla pod without seeds in a pot. Bring to a boil and remove the pod. Separately, beat eggs, sugar and starch, and add in the pot. Mix it all under a low flame until you get a thick mixture with no lumps.
After leaving the cream to rest, fill the apples using a pastry bag and decorate as you like.

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