Parmesan Pesto Zucchini Sticks
Recipes / February 15, 2019

  Serves 6 to 8 3 medium zucchini, trimmed 1/2 cup store-bought pesto 8 tablespoons olive oil 1/2 cup roughly chopped fresh parsley 2 large garlic cloves 1 1/4 cups panko bread crumbs 3/4 cup grated Parmesan cheese Pinch of crushed red pepper flakes Kosher salt and freshly ground black peppe Preheat the oven to 400 degrees. Line two sheet pans with parchment paper. Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate. Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared…

Blueberry and Lemon Buttermilk Pound Cake
Recipes / February 2, 2019

Makes 2 cakes 3 sticks unsalted butter, at room temperature 4 cups cake flour, plus 1 tablespoon for blueberries 1 teaspoon salt 3 teaspoons baking powder 2 cups sugar 6 large eggs 1 tablespoon vanilla extract 1 1/2 cups buttermilk 1 1/2 cups blueberries Zest of lemon Preheat the oven to 350 degrees. Butter and flour 2 (9 x 5 inch) loaf pans and set aside. Sift the flour with the salt and baking powder into a medium bowl and set aside. In a large bowl, use a mixer to cream the butter and sugar until pale in color, about 5 minutes on medium speed. Add the eggs one at a time, beating well after each addition. Then add the vanilla and beat until combined. Slowly add the flour mixture and buttermilk to the butter mixture, beating until only just combined. Toss the blueberries in flour and fold in with lemon zest. Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula or smack on the counter a couple times. Bake for about 1 hour, until a toothpick comes out clean. Let the cake cool in the…

Quickles: How to Quick Pickle Any Veg
Recipes / January 30, 2019

Makes about 1 1/2 cups of sliced pickles 1 1/2 cups thinly slicked veggies 1/2 cup white wine vinegar 1 rounded tablespoon sugar 1 teaspoon peppercorns 1 bay leaf 1/2 teaspoon salt 1 cup water Put veggies into a clean, pint-sized jar. In a medium pot, bring vinegar, sugar, peppercorns, bay leaf, salt, and water to a boil, then lower to a simmer until salt and sugar are dissolved. Pour the hot brine over the thinly sliced veggies and allow to cool to room temperature. Once cooled, cover and store in the fridge for up to 5 days. My notes:┬áNot a lot to say. I used cucumbers. They didn’t really turn into pickles. But if you like vinegary cucumbers (which we do), this is a yummy version. Adapted from Tasting Hygge by Leela Cyd.

Ma’s Wicked Good Zucchini Bread
Recipes / January 25, 2019

Makes one 8 by 4-inch loaf (about 10 slices) Spray oil1 or 2 small zucchini1 cup raisins, optional3 cups whole wheat flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamonPinch of salt1 cup unsweetened almond milk*3/4 cup unsweetened applesauce1/2 cup sweetener, such as honey, maple syrup, or date paste**1/2 cup walnuts, toasted and chopped, optional Preheat the oven to 325 degrees. Lightly coat the loaf pan with spray oil. Grate the zucchini on the large holes of a box grater into a large bowl (about 3 cups). Stir the raisins into the zucchini and set aside bowl. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a small bowl, whisk together the milk, applesauce, sweetener, and walnuts. Add the milk mixture to the zucchini mixture and stir to combine, then stir in the flour mixture. The batter will be thick. Scrape the batter into the prepared loaf pan. Bake until golden brown and a knife inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before placing on a wire rack to cool completely. My notes: As I mentioned on Wednesday, this bread did…

Cheesy Spicy Breakfast Hash
Recipes / January 19, 2019

Serves 4 1 1/4 pounds potatoes, unpeeled, cut into 1/2-inch dice1/4 cup vegetable oil1 large onion, cut into 1/2 inch dice6 cloves garlic, coarsely chopped1 large green bell pepper, seeded and diced2 jalapeno peppers, diced (take out seeds and veins if you don’t want spice)Salt1/2 teaspoon black pepper1 teaspoon paprika1/2 cup vegetable or chicken broth1 cup grated cheddar cheese6 eggs, cooked sunny-side upHot sauce, for serving In a microwave-safe bowl, combine the potatoes and 1 inch of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain and set aside. Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, garlic, bell pepper, and jalapenos and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes. Reduce the heat to medium, then stir in the potatoes, 1 teaspoon salt, the black pepper, and paprika. Pour the broth into the skillet and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes. Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook…

Sweet Soy-Glazed Pork Chops
Recipes / January 17, 2019

Serves 2 to 4 4 tablespoons soy sauce2 tablespoons canola oil1 tablespoon light brown sugar3 cloves garlicSalt and pepper4 thin-cut bone-in pork chops (4 ounces each)2 medium zucchini (about 5 ounces each), halved lengthwise1 small onion, cut into 6 wedges1 jalapeno, halved lengthwise and seeded2 tablespoons butter, cut into small chunks2 teaspoons white vinegar In a gallon-size zip-top plastic bag, combine 3 tablespoons of the soy sauce, 1 tablespoon of the oil, the brown sugar, garlic, and a generous pinch each of salt and pepper. Add the pork chops and smush them around to cover with the marinade. Pre-heat a grill pan or cast iron pan over medium-high heat. Brush the zucchini, onion, and jalapeno with the remaining 1 tablespoon oil and season generously with salt and pepper. Reduce the heat to medium and grill until the zucchini and onion are tender and charred on both sides, 7 to 8 minutes per side. While the vegetables are cooking, in a medium bowl, combine the butter, vinegar, and the remaining 1 tablespoon soy sauce. Transfer the grilled vegetables to a cutting board and right away cut them into bite-size pieces. While still hot, drop them in the bowl with the butter-soy-vinegar,…

Ruby Red Gin-Gin Mules
Recipes / January 10, 2019

Serves 4 1/2 cup sugar1/2 cup water1″ knob peeled fresh ginger, sliced into coinsIce cubes1 cup ruby red grapefruit juice3/4 cup ginTonic water In a medium saucepan set over medium-low heat, warm the sugar and water until the sugar dissolves. Add the ginger. Bring to a simmer and then immediately turn off the heat. Allow to steep for 10 minutes. To assemble the drinks: Add a few ice cubes to each of 4 glasses and pour in 2 tablespoons of the ginger syrup. Divide the juice among the glasses and top each with 3 tablespoons of gin and a liberal splash of tonic water. Stir and serve. My notes: The original recipe used blood orange juice, but I couldn’t easily get a hold of blood oranges. I think the grapefruit juice worked and still makes the drink look pretty. (Pretty is a criterion for a good cocktail, isn’t it?) Probably the most interesting thing about this recipe is the ginger-infused simple syrup. That was yummy and could be used in a variety of cocktails! Cheers!

Chicken Noodle Salad
Recipes / January 9, 2019

Makes 2 servings 4 ounces soba or spaghetti noodles2 tablespoons rice wine vinegar2 tablespoons low-sodium soy sauce1 teaspoon sesame oil1/2 teaspoon sugar or honey1 clove garlic, minced3/4 teaspoon grated fresh ginger1 cup shredded chicken breast3 scallions, thinly sliced1/2 teaspoons sesame seedsSmall handful of cilantro leaves (optional) Cook the noodles according to directions, until they are tender yet still firm. Drain the noodles and immediately run them under cold water to stop any additional cooking. In a small bowl, whisk together the rice winter vinegar, soy sauce, sesame oil, sugar, garlic, and ginger. Place the noodles in a medium bowl and pour the vinegar dressing over them. Toss in the shredded chicken. Garnish with the scallions, cilantro, and sesame seeds. My notes: I have been taking this salad to work for my lunch. It’s refreshing after all the heavy food I ate over the holidays. Veggie spaghetti noodles work well in this this dish, and you could definitely use shrimp, steak, or tofu instead of chicken. I will be making this dish, or a version of it, a lot! Hope you enjoy it also! Recipe adapted from The Year of Cozy by Adrianna Adarme.

Chocolate-Dipped Macaroons
Holidays , Recipes / December 14, 2018

Chocolate-Dipped MacaroonsMakes about 40 cookies 1/2 cup unsalted butter4 eggs3/4 cup sugar5 cups unsweetened shredded dried coconut3 tablespoons sweetened condensed milk1 vanilla bean, halved lengthwise* 1/2 teaspoon salt5 ounces semisweet chocolate, coarsely chopped In a small saucepan, melt the butter over low heat, then set aside to cool slightly. In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, coconut, and condensed milk. Scrape inside of vanilla beans and add seeds to bowl. Add salt. Stir together all of the ingredients until well combined. Let the mixture rest at room temperature for 15 minutes. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1 1/2 tablespoon ice cream scoop or 2 tablespoons to shape generous 1 1/2-tablespoon-size balls. Drop the coconut balls onto the prepared baking sheets, spacing the cookies evenly and arranging about 20 cookies on each sheet. Bake the cookies for about 20 minutes, until lightly golden. Transfer the baking sheets to wire racks and let cool for about 10 minutes, then carefully transfer the cookies to the racks and let cool completely. Melt the chocolate using a double boiler or in the microwave.  Dip the…

My Thanksgiving Favorites
Holidays , Recipes / November 16, 2018

For most of us, our Thanksgiving menu is based on tradition. Next Thursday is not a day to try out a bunch of new recipes on the family. Although it can’t hurt to try out one (or two) new recipes. You never know when a new recipe is going to become part of your family’s favorite food memories. Anyway, since I will be mostly making dishes I’ve made several times before, I thought I would share some of my tried and true Thanksgiving recipes. Dried Cherry and Cranberry Sauce This is probably the first dish I ever made for a Thanksgiving dinner. It actually started with a similar dish I saw Martha Stewart make, but this version has more flavor. The dried cherries really help to cut the tartness of the cranberries, and this is one of those dishes where I am often asked to share the recipe. It’s super easy, not a lot harder than opening a can! Emeril’s Cornbread and Andouille Dressing I grew up in the Midwest, and we always made dressing with white bread. My husband is from the South, so my mother-in-law makes cornbread stuffing. I gotta say, cornbread stuffing is better. We also lived…

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