Coconut Macaroon Easter Nests

These look alot more complicated then that are!  They are very sweet looking/tasting little nests, perfect for Easter parties.

4 large egg whites

1/2 tsp salt

1 package (14oz) unsweetened coconut

8 oz dark or milk chocolate (your preference)

8 oz Whoppers Robin Eggs or other festive candy

Preheat oven to 300 degrees F.  In a bowl stir together coconut, egg whites and salt.  Press the coconut mixture into miniature paper cupcake cups.  Bake for 30 minutes until golden brown.  

Once the cookies are cooled, melt the chocolate in the microwave (30 seconds at a time until melted, stirring in-between).  Fill each cup with a dollop of melted chocolate.  Let the chocolate set for about 5 minutes then arrange the candy on top.  

Crusty Baked Potatoes with Whipped Feta

Another good recipe from that genius lady Ina Garten.

Potatoes
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon salt
4 large Idaho baking potatoes

Whipped Feta
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces of cream cheese, at room temperature
1/2 cup good olive oil
Salt/pepper

Preheat the oven to 400 degrees.  Line a sheet pan with aluminum.

Place the rosemary, thyme, lemon zest and salt in a mini food processor and pulse 10-12 times.  Place the mixture in a shallow bowl.  Wash the potatoes well and then pierce them all over with a fork.  Rub them with oil and then roll them into the herb mixture to cover them on all sides.  Put them on the sheet pan and pop them in the oven for a very long time (~75 minutes or until soft in the middle when pierced with a fork or knife).

In the meantime, make the whipped feta.  You can do this by placing all of the ingredients listed above into a food processor with the exception of the chives.

After the potatoes are baked, slice them down the middle and put a generous dollop of whipped feta on top and then sprinkle with chives.

Spaghetti with brussel sprouts

Delicious. Super fast.  And there are veggies in it!

12 Oz spaghetti
1 lb brussel sprouts, trimmed and sliced very thin
4 tbsp olive oil
1 garlic clove, minced
3 tbsp butter
4 eggs
1 lemon zested and juiced
4 oz pecorino cheese, grated
1 tsp of red pepper
Salt/pepper

Cook pasta.  In a large nonstick pan, heat oil and add sprouts and cook until softened and slightly brown.   Add garlic, butter and salt/pepper (1 tsp each).  Transfer sprouts to a bowl.   Add butter to the pan, when it's melted, crack eggs in and cover until whites are just set, about 2 minutes. Season eggs with salt/pepper (to taste).  Cover to keep warm.  Drain pasta, reserving some of the cooking water.  Toss the pasta, red pepper, lemon zest and juice, cheese and sprouts together.  Add a couple of tablespoons of cooking water, more if necessary.  Place an egg or two on the top of each plate.  The runny yolk on top is awesome!

Chicken stir fry w/ coconut noodles

The coconut noodles with this dish are amazing, I could eat just a bowl of those!  But the chicken/cashew/ginger combination on top is pretty amazing as well.

For the noodles:
4 1/4 cups veggie stock
1 - 13.5 oz can of coconut milk
1 lb egg noodles

For the stir fry:
3 tbsp sesame oil
4 garlic gloves, minced
1 tbsp ginger, grated
1 lb chicken breasts, cut into thin strips
1 carrot, peeled and thinly sliced
5 oz snow peas
9 oz white mushrooms, sliced
5 oz chopped cashews (salted)
Salt and Pepper

First, prepare the coconut noodles.  Place the stock and coconut milk in a saucepan and bring to a boil.  Add the noodles and cook according to the instructions on the package.  When cooked, drain and reserve some of the cooking liquid.  Put noodles in a bowl with 1/2 cup of the cooking liquid, stir.

Meanwhile heat the sesame oil in a saute pan and then add the garlic and ginger for 1 minute.   Add the chicken and cook until slightly browned.  Add the carrots, snow peas and mushrooms and toss for another 5 minutes.  Add the cashews and stir for an additional minute.  Serve on top of the noodles.

Colcannon

I dusted off the Irish cookbook for this cold rainy day and made some Colcannon.  Colcannon is basically buttery mashed potatoes with cabbage and it is ridiculously delicious...especially considering it has a vegetable in it.

3 lb Idaho potatoes (skin on), quartered
8 tbsp butter
1 lb green cabbage, sliced
1 cup hot milk
1 tbsp chopped parsley
1 tbsp salt
1 tbsp pepper

Boil the potatoes in salted water until soft.  In the meantime, steam the cabbage with 1/2 cup of water in a pot with lid over medium heat for 5 minutes.  Drain the potatoes and place back in pot with the butter, cabbage, salt, pepper, milk and parsley.  Using a potato masher, mash all of the ingredients up together.

Sorry for the crap photo my son was trying to stick his fingers in the potatoes and I was trying to block him.

Lemon poppy seed cookies

These cookies are a delicious use of the standard chocolate chip cookie base recipe.  The poppy seeds make them just a tiny bit crunchy.

Ingredients:
1 1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 tsp vanilla
1 egg
1 3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp grated lemon rind
4 tbsp lemon curd
1 tbsp poppy seeds

Preheat oven to 350 degrees F.  Combine the sugars, butter and vanilla together in a mixer bowl. Add the egg.  Beat the flour, baking soda and salt in.  Beat in the lemon rind, lemon curd and poppy seeds.

Bake 10-12 minutes or until lightly browned.

Butternut Squash Lasanga

This dish is perfect for fall, it is warm, creamy and colorful.  It is also vegetarian for those veggie heads in your life!  I found this recipe in Pippa Middleton's "Celebrate" book.

For lasagna:

1 large onion, diced

2 1/2 lbs butternut squash, peeled, seeded and sliced into 1/8" thick pieces

1 large bunch of sage leaves, half chopped, half whole-leaf

4 large garlic cloves, chopped

1 lb fresh spinach

1 tsp nutmeg

1 tsp salt

1 tsp pepper

1 lb lasagna noodles

16oz shredded mozzarella

For bechemel sauce:

1 stick unsalted butter

1 cup flour

3 cups whole milk

1 cup Parmesan cheese, grated

Preheat the oven to 400 degrees F.  Drizzle some olive oil into a baking dish and add the onion, butternut squash, chopped sage and garlic then roast in the oven for 15-20 minutes.

To make the bechamel sauce, melt the butter in a medium saucepan, then add the flour until you have a paste and cook for 1-2 minutes.  Slowly add the milk, constantly stirring until it forms a thick sauce. Add the Parmesan and stir until melted.  Remove from heat.

In a separate pan, add the nutmeg, salt, pepper and spinach.  Cook for a couple of minutes until the spinach is wilted.  Squeeze out excess water.

Bring pot of salted water to a boil and cook the lasagna noodles.  Oil the bottom of a lasagna pan and layer noodles, squash mixture, bechemel and a light layer of mozzarella.  Repeat.  On the top of the last layer of noodles, put a good layer of mozzarella and the whole sage leaves.  Bake in oven (at 400 degrees F) for 25 minutes until the mozzarella on top is all bubbly and gooey.

Pea soup with proscuitto

This soup is an awesome, easy meal. 

1/2 cup chopped shallots (2 large shallots)

1 tablespoon minced garlic (3 cloves)

1 quart chicken stock

2 pounds frozen peas

6 thin slices prosciutto, chopped

Salt and pepper

 

Add the prosciutto and a tbsp. of olive oil in a heavy saucepan over medium heat until just browned.  Add the shallots and garlic and cook for 3-4 minutes. Add the chicken stock and frozen peas and bring to a boil. Simmer for 15 minutes.  Using an immersion blender or regular blender, puree the soup (it's ok if there are still some larger chunks of prosciutto in there).  Add salt and pepper to taste.  Sprinkle with a  bit of parmesan cheese and serve warm with crusty bread.

 

 

 

Easy pulled pork sandwiches

This can be made in a slow cooker or in the oven, you just need about 5 minutes to prep the meat and then 6 hours of slow cooking!  Your house/apartment will smell insanely good after about an hour and you will be looking forward to dinner all day long.

3 lb pork shoulder, bone-in
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon salt
2 cups BBQ sauce, either homemade or store-bought

Combine the paprika, salt and pepper in a bowl.  Rub the ingredients all over the pork shoulder.  Place the 2 cups of BBQ sauce in a slow cooker or a dutch oven and then place the pork over the BBQ sauce.  Set the slow cooker to low or place the dutch oven in the oven on 300 degrees F.  Cook for 6-8 hours, turn the pork 2-3 times while cooking.  Use some tongs and a fork to pull the pork off of the bone into small pieces.  Serve the meat in it's juices/BBQ sauce on a soft roll with a side of slaw.

Creamy summer slaw

This is a refreshing, crispy side dish to whip up for a BBQ.  My friend is making pulled pork sandwiches this afternoon and it will be the perfect accompaniment!

2/3 cup buttermilk
1/3 cup mayonnaise
Juice of 3 lemons
Salt and pepper
1 small bunch broccoli
4 cups pre-packaged sliced cabbage and carrot mixture (or you can make your own)
8 ounces sugar snap peas, thinly sliced
4 tablespoons chopped fresh chives

Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
Cut off the stalk of the broccoli and halve broccoli lengthwise the head of broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, carrots, sugar snap peas, chives, and buttermilk dressing in a large bowl; season with salt and pepper.

Orange-braised carrots and parsnips

This will be added to my Thanksgiving side dish recipes!  I always think of carrots as being a fairly boring veggie to prepare but the orange and thyme in this recipe lend some nice fresh flavors and the red pepper is an unexpected punch of spice.

1 lb carrots
1 lb thin parsnips
1/3 cup chopped shallots
2 tsp grated orange zest
1 1/4 cups freshly squeezed orange juice (3 oranges)
1/3 cup olive oil
6 sprigs of fresh thyme, tied together with kitchen string
Pinch of crushed red pepper
Salt and freshly ground pepper
2 tbsp. minced fresh flat-leaf parsley

Preheat the over to 275 degrees F.

Trim and scrub or peel the carrots and parsnips.  Slice them in half and then in quarters. 

Place the carrots and parsnips into a pot or Dutch oven, that is large enough for the veggies to lie flat.  Add the shallots, orange zest, 3/4 cup orange juice, olive oil, thyme, red pepper flakes, 2 tsp salt and 1/2 tsp black pepper.

Place the pot on the stove and bring to a boil over medium-high heat.  Cover tightly with a lid or foil.  Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender.  Discard the thyme bundle.  Sprinkle with remaining 1/2 cup of orange juice and the parsley.  Season with more salt and pepper to taste.  Serve hot, warm or at room temperature.

Pumpkin Spice Cupcakes with Maple Frosting

Another Barefoot Contessa gem!  This recipe was surprisingly simple to make.  I will use this maple cream cheese frosting recipe for many other recipes- I liked it so much I made myself sick licking the bowl after I was done frosting the cupcakes.
 
Cupcakes
1/2 cup vegetable oil
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 large eggs
1 cup canned pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup brown sugar
 
Maple frosting
8 oz cream cheese frosting, at room temperature
3 tbsp unsalted butter, at room temperature
2 tbsp. pure vanilla extract
2 cups confectioners' sugar
 
Preheat the oven to 350 degrees F.  Line a cupcake pan with cupcake liners.  

In a large bowl, whisk together the pumpkin, eggs, granulated sugar, brown sugar and the vegetable oil.  Add the flour, baking powder, baking soda and spices and mix well.

Spoon the batter into the prepared cupcake tins and bake for 20-25 minutes.  Cool completely.

To make the frosting, combine the first 3 ingredients using an electric mixer. Add the confectioners sugar and mix until smooth.  Ice the cupcakes!

Spring Vegetable Risotto with Poached Eggs

This risotto is absolutely amazing!  Perfect summer night dinner.  The poached eggs adds a really nice rich flavor. 

Ingredients:
2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods)
Kosher salt
1 tablespoon distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth
2 tablespoons unsalted butter, divided
1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
2 tablespoons olive oil
2 large leeks, whites and pale greens only, chopped
1 fennel bulb, chopped
4 garlic cloves, finely chopped
2 cups arborio rice
1 cup dry white wine
1 bunch flat-leaf spinach, trimmed, leaves torn
2 tablespoons crème fraîche or sour cream
1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
1/4 cup chopped fresh chives plus more for serving
Freshly ground black pepper
Directions:
If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.

Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.

Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.

Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.

Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.

Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.

Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.

A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.

Ginger molasses cookies

This cookie recipe is from the Flour cookbook.  They are deliciously chewy and perfectly gingery!

3/4 cup unsalted butter, melted and cooled to the touch
1 cup packed light brown sugar
1/4 cup unsulphured dark molasses
1 egg
2 cups flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tp salt
1/4 tsp ground cloves
Granulated sugar for coating

Using a mixer with paddle attachment (or handheld mixer or just a wooden spoon), mix together the butter, brown sugar, molasses and egg on low speed for until well combined.

In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, salt and cloves until well mixed.  Add the flour mixture to the butter-sugar mixture and stir until the flour mixture is totally combined and the dough is evenly mixed.

Refrigerate the dough for 3-4 hours.  When you are ready to bake, preheat the oven to 350 degrees F.  Place some granulated sugar in a small bowl.  Roll 1/4 cup balls of dough and roll them in the sugar.  Please them on an ungreased cookie sheet about 2" apart.  Bake for 16-18 minutes, or until the cookies are crackly on top and just barely firm to the touch.  Let the cookies cool on a wire rack for 5-10 minutes.

Salmon with horseradish dill sauce

I love the tanginess of horseradish in this recipe and the butter keeps the salmon moist and melts the flavors into the fish!

Serves 4

1 stick (1/2 cup) unsalted butter, softened
1/2 cup drained bottled horseradish 
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped shallot
1 teaspoon salt
3/4 teaspoon black pepper
4 (1- to 1 1/4-inch-thick) salmon steaks 
2 tablespoons olive oil


Preheat the oven to 450 degrees.  

Coat the salmon steaks with olive oil, salt and pepper. Place the salmon steaks into an oven-proof baking dish. Mash together the butter, horseradish, dill and shallots.  Spread the butter mixture over the salmon steaks.  Stick the salmon in the oven until cooked through (~13-15 minutes).  Serve with lemon wedges and some veggies.

Straw and Hay

This traditional Italian dish is easy to throw together for dinner.  You don't have to add any protein but I sometimes add chicken (or fish) to make it a complete meal.

Serves 4
Salt for pasta
4 scallions, trimmed and sliced
2 tablespoons olive oil
1 cup shelled, fresh or frozen peas
8 slices of prosciutto, cut into 1/2" ribbons
1 cup chicken broth
1/2 cup heavy cream
1/2 lb dry egg fettuccine and 1/2 lb dry spinach fettuccine
3/4 cup Parmesan cheese, grated
2 chicken breasts, cooked and cut into 1/2" slices (optional)

Bring a large pot of salted water to a boil.  Heat oil in a large, heavy skillet over medium heat. Add the scallions, cook until wilted, 1-2 minutes. Scatter in the peas and cook until tender, about 3 minutes. Add the prosciutto and toss until it changes color (about 3-4 minutes).  Pour in the chicken broth and bring to a boil.  Reduce to a simmer and cook until the liquid is reduced by half.  Add the heavy cream and continue to simmer for 5 more minutes.  

Drain the pasta and toss with the sauce.  Add the Parmesan cheese and toss.  Add the chicken if using.

Seven Layer Bars

I brought these bars camping because they are easily transportable and the campers devoured them.  They can be whipped together in about 30 minutes.

Makes 1 dozen

Makes servings USMetricAdjust Recipe (Help)

1/2 cups unsalted butter

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

1 1/3 cups shredded sweetened coconut

Preheat oven to 350 degrees F (180 degrees C).

Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.

Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.

Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Lemon Ricotta Pancakes with Sauteed Apples

I cooked these up for a special birthday breakfast this morning along with some sweet and spicy bacon. They are pure lemony goodness! I had to double this recipe to make 10 pancakes for the 5 of us.

For the sautéed apples
4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
melted butter for brushing the griddle

maple syrup as an accompaniment

Prepare the sautéed apples: In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.

Make the pancakes: In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

Serve the pancakes with the sautéed apples and the maple syrup.

Sweet and Spicy Bacon

This bacon has a good spicy kick and the brown sugar caramelizes to make it nice and crunchy!

1 1/2 tablespoons packed brown sugar
Rounded 1/4 teaspoon cayenne
Rounded 1/4 teaspoon black pepper
1 lb thick-cut bacon (12 slices)

Preheat oven to 350°F.

Stir together brown sugar, cayenne, and black pepper in a small bowl.

Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.

Tri-Colore Orzo

I made this quick and easy recipe for a barbeque this evening.  It was a nice side to our BBQ'd chicken!

 

Ingredients

1 pound orzo pasta

3 tablespoons good extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbled feta cheese

1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 tablespoons lemon juice

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

 

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

 

Pecan, Bourbon and Butterscotch Bread Pudding

I must be craving bread pudding, this is my second version this week!  I brought this to a Kentucky Derby party this afternoon and it won me several compliments and at least one mint-julep-induced marriage proposal.

 Butterscotch sauce:
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon

Pudding:
1 pound day-old rustic white bread, crusts removed, cut into 1/2" cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise
2 cups pecan pieces

For butterscotch sauce:
Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool.  This can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

For pudding:
Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean. Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2" glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding warm with butterscotch sauce poured over the top.

Mushroom and Leek Bread Pudding

I brought this bread pudding in for a potluck at work this week and it was a huge hit with everyone!  It is a nice mixture of creamy, crunchy and savory.  I added another 1/8 cup of cream and 1/2 cup of chicken stock to the recipe because I like a really moist bread pudding and I knew that I would be reheating it in the oven at work so I didn't want it to dry out.

6 cups bread cubes from a rustic country loaf
2 tbsp olive oil
1 tbsp unsalted butter
4 oz pancetta, diced
4 cups leeks, sliced (white and light green parts only)
1 1/2 lb cremini mushrooms, stems trimmed and 1/4 inch sliced
1 tbsp chopped tarragon
1/4 cup medium or dry sherry
1/3 cup fresh flat-leaf parsley, chopped
4 eggs
1 1/2 cups heavy cream
1 1/2 cups chicken stock
1 1/2 cups grated Gruyere cheese
Salt and pepper

Preheat the oven to 350 degrees.  Spread the bread cubes on a cookie sheet and bake for ~10-15 minutes, until lightly browned.  Set aside.

Meanwhile, heat the oil and butter and oil in a large saute pan over medium heat.  Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8-10 minutes, until the leeks are tender.  Stir in the mushrooms, tarragon, sherry, 1 tbsp salt and 1 1/2 tbsp pepper and cook for 10 or 12 minutes, until most of the liquid evaporates, stirring occasionally.  Off the heat, stir in the parsley. 

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere.  Add the bread cubes and mushroom mixture, stirring well to combine.  Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.  Stir well and pour into a 2 1/2 - 3 1/2 gratin dish.  Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 minutes until the top is browned and the custard has set.  Serve hot.

Mustard-marinated flank steak

The Whole Foods was out of flank steak so I used skirt steak instead for this recipe.  The marinade makes the meat nice and flavorful.  Make sure to leave enough time to marinate the meat for at least 2 hours. 

1 flank steak
1/3 cup dry white wine
1/3 cup olive oil
1/3 Dijon mustard
1/3 cup shallots, chopped
1 tbsp garlic, minced
2 tbsp fresh tarragon leaves, coarsely chopped

Place the steam in a large glass dish.  Using the tip of a sharp knife, lightly score the top of the steak diagonally to make a criss-cross pattern. 

In a small bowl, whisk together the wine, olive oil, mustard 1 tsp salt and 1 tsp pepper.  Pour all over the steak and top with the tarragon.  Cover the dish and allow it to marinate in the fridge for 2 hours.  Half an hour before serving, remove the steak from the fridge.  Heat a grill-pan to medium-high.  Let the excess marinade drip from the steak and then place the steak on the searing hot grill pan.  Sprinkle the top with an additional tsp salt and pepper.  Grill for about 5 minutes on each side.

Remove the steak from the grill pan and place it on a cutting board, tented with tin foil.  Allow the meat to rest for 10 minutes before cutting into slices and serving.

Couscous with peas and mint

This is a delicious side dish for the summer. The pine nuts add texture and the mint is an great unexpected flavor. It's another Barefoot Contessa creation!  I just bought her new cookbook and have been trying everything from it.

3 tbsp olive oil
1 tbsp unsalted butter
1/2 cup shallots, chopped
3 1/2 cups chicken stock
2 cups couscous
12 oz frozen peas, defrosted
1/2 cup fresh mint leaves, chopped
1/3 cup toasted pine nuts

Heat the oil and butter in a large saucepan over medium heat.  Add the shallots and cook over medium-low heat for 4 minutes, stirring occasionally.  Add the stock and bring to a boil.  Stir in the couscous, 1 tsp of salt and 1/2 tsp pepper and put the lid on.  Turn off the heat and allow the couscous to steam for 10 minutes.  With a fork, fluff the couscous and stir in the peas, mint and pine nuts.  You can add more salt and pepper to taste,

Cinnamon sugar scones

These are amazing, serve warm with butter and jam!

3 2/3 cups flour
1 tsp salt
1 tsp baking soda
1 3/4 cup buttermilk
1 egg
4 tbsp sugar
1 tbsp cinnamon
1/4 cup dried currants, raisins or cranberries (optional)

Preheat the oven to 450 degrees F.  Place the flour, salt, baking soda and 2 tbsp of sugar in a large bowl and mix well. Stir in the dried fruit (optional).  Beat together the egg and buttermilk in a small bowl.  Make a well in the middle of the flour mixure and add the egg/buttermilk mixture to the middle.  Slowly incorporate the wet ingredients into the flour mixture stirring slowly until completely incorporated.  The dough should be pretty wet and sticky. 

Combine the cinnamon and remaining 2 tbsp of sugar in a small bowl.  Make dollops of the dough and roll them in the cinnamon mixture.  Place each dollop of dough onto an ungreased baking sheet (about 1" apart).  Flatten the dollops to a thickness of 1 1/2".  Bake the scones for 15 minutes, if they are deep golden brown on top, turn down the oven to 400 degrees F for the remainder of the time.

Salmon with orzo and lemon chive vinaigrette

I made up this recipe tonight because I wanted to use up some of the chives that are growing like bananas in my back garden.  It is as easy as can be- a perfect weeknight dinner!

1 1/2 cups orzo pasta
3/4 cup feta cheese, crumbled
2 salmon filets
10 chives, chopped
1 lemon
1/2 cup olive oil
1 tbsp salt
1 tbsp pepper

Boil salted water, add the orzo.

Meanwhile, zest and juice the lemon into a medium-sized bowl. Whisk in the olive oil, chives, salt and pepper to create the vinaigrette.  Set aside.

Salt and pepper the salmon filets.  Add two tbsp of olive oil to a skillet and cook the salmon over medium-high heat.

Drain the orzo and toss in the crumbled feta.  Place the orzo onto plates and top each with a piece of salmon.  Drizzle the lemon chive vinaigrette over the salmon and orzo.

Chicken curry soup with coconut and lime

This deliciously savory soup is simple to whip up.  It serves about 3-4 people.

1 quart of chicken broth
1, 14-oz can unsweetened coconut milk
1 teaspoon curry powder
1 teaspoon pepper
1/2 jalapeno chili, seeded and minced
3 chicken breasts, cut into 1/2" pieces
1 lime
2 lemongrass stalks, cut into 1" pieces
4 cups cooked white rice

Combine the broth, coconut milk, curry powder, pepper and chili in a medium saucepan over medium-high heat.  Bring to a boil.  Add the chicken, the juice of 1 lime and the lemongrass.  Simmer for 15-30 minutes.

Strain out lemongrass before serving.  Ladle the soup into bowls and add a scoop of cooked rice to each bowl.

Strawberry shortcake

I found this recipe in Real Simple magazine, it is a great twist on the traditional strawberry shortcake. I modified it by adding vanilla ice cream and my homemade roasted strawberry buttermilk ice cream instead of regular strawberry ice cream and whipped cream but I am sure it is good both ways!  I also added some strawberry syrup to the top.

3 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup + 2 tbsp sugar
3/4 cup (1.5 sticks) cold unsalted butter, cut into 10 pieces
1 tsp lemon zest and juice of the lemon
1 cup whole milk
2 tbsp heavy cream
2 quarts strawberries, hulled and sliced
2 tsp vanilla
1 pint vanilla ice cream (or 1 cup whipped cream)
1 pint strawberry ice cream

To make the biscuits, heat oven to 400 degrees F.  Whisk together the flour, baking powder, baking soda, salt and 1/4 cup of the sugar in a large bowl.  Add the butter and lemon zest.  Blend with a pastry blender or your fingers until crumbly.  Add the milk and stir until just combined.

Drop 8 large mounds of the dough, 1" apart on a baking sheet. Brush with 2 tbsp of the heavy cream and sprinkle with 2 tbsp of sugar.  Bake, rotating the baking sheet halfway through, until golden, 18-20 minutes.  Cool completely. 

Meanwhile, in another bowl, toss the strawberries with the vanilla, lemon juice and remaining 1/4 cup sugar. 

Dollop a scoop of vanilla ice cream (or whipped cream) and a scoop of strawberry ice cream on top of a biscuit. Spoon the strawberries on top. I also added some strawberry syrup over the top (leftover from making the ice cream). Yummmmm......

The leftover biscuits from this recipe are great served warm with jam and butter just on their own.

Carrot muffins with orange cream cheese

These muffins are absolutely awesome! Serve them warm with a dollop of the orange cream cheese. yummm.  They are the perfect sidekick to a good cup of coffee or tea.

Muffins
1 1/3 cups sugar
1/4 cup butter
1 1/4 cups shredded carrots

1 cup dried currants

1 teaspoon kosher salt

1 teaspoon cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

 

Topping

4 ounces cream cheese

1 tablespoon orange zest

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Preheat oven to 375°. Put sugar, butter, carrots, currants, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

Whisk flour, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix. Spoon mixture into greased muffin cups.

Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

Blend cream cheese with zest and serve with muffins.

Salmon with lentils and mustard-herb butter

The buttery/lemon flavors on this salmon are outstanding and the lentils compliment it perfectly!

Herb-butter
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice

Lentils
1 cup green lentils
4 cups water

1 medium leek (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice

Salmon
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

Make mustard-herb butter: Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Cook lentils: Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils

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While lentils cook, chop leek, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook: Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining mustard-herb butter, over lentils.

Piggy ragu

If you like pork and bacon, you will love this hearty sauce that is easy to prepare.  It serves 4 to 6 people.

1 lb pasta (any shape)
1 lb pork sausage (spicy or sweet), casings removed
4 oz pancetta, chopped
1 shallot, chopped
1 1/2 cup Chianti
2 28-oz cans chopped tomatoes
1/2 - 1 tsp crushed red pepper (to taste)
1 tsp salt
1 tsp pepper
Parmesean cheese

In a heavy-bottomed saucepan, brown the pork sausage, pancetta and shallot in 2 tablespoons of olive oil.  Add the salt and pepper.  Add the Chianti and boil until almost completely absorbed.  Add the chopped tomatoes and crushed red pepper (I use 1 full teaspoon because I like spicy).  Bring to a boil and then simmer for 30 minutes.  Serve over your favorite pasta with Parmesan cheese on top.

Sour cream streusel coffee cake

This coffee cake is great served warm with a giant cup of coffee in the morning!  I make it when I have houseguests.  The smell of warm cinnamon and brown sugar in the morning is always welcoming.
 
Nut mixture:
1 1/4 cups coarsely chopped walnuts

1 1/4 cups (packed) golden brown sugar

4 1/2 teaspoons ground cinnamon

4 1/2 teaspoons unsweetened cocoa powder

6 tablespoons dried currants

Cake:

3 cups cake flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1.5 sticks unsalted butter, room temperature

1 1/2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 16-oz container sour cream

Glaze:

1 cup powdered sugar

1 tablespoon milk

  

Preheat oven to 350°F. Grease the Bundt pan. Mix the nut mixture ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high for 1 minute.

Pour half of batter into prepared pan. Sprinkle with half of nut mixture. Spoon last half of batter over. Sprinkle with remaining nut mixture.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan for 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto a plate and cool for an hour.

Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve warm or at room temperature.

 

Tomato and bread soup

This hearty soup is perfect for this rainy, dreary night like tonight!
 

1 6-oz loaf of french bread, cut into 1/2" slices

3 medium garlic cloves, minced

1 medium onion, finely diced

14 large basil leaves, chopped

2 28-oz cans chopped tomatoes

4 cups chicken broth

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

 

 

Preheat the oven to 350 degrees F. 

 

Bake the bread slices for 10-15 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.

In a medium saucepan, heat the oil over medium heat. Add the garlic, onion, salt and pepper.  Saute for 5 minutes. Stir in the tomatoes, broth, basil and crushed red pepper, bring to a boil. Simmer for 15 minutes. 

 

Using an immersion blender, puree the soup ingredients together. (Note: you don't have to puree the ingredients, it will still turn out great).  Add the bread chunks and bring the soup back to a boil.  Simmer for another 15 minutes, until the bread has broken down.  The soup will be thick and mushy. Serve with a sprinkle of shredded parmesean cheese on top.