Cook your wings, then toss with Habanero Honey Bacon Jam and cook for 15 more minutes. You will be the Hero on Game-Day!
- 3 lbs chicken wing pieces
- 2 tbs vegetable oil
- 4 oz Habanero Honey Bacon Jam
- Preheat oven to 400 degrees. Toss the wings in a mixing bowl with the oil. Set the bowl aside for later.
- Bake the wings on a baking sheet in the oven for 30 minutes, or until wings begin to crisp. Remove the wings and toss in the mixing bowl with the Habanero Honey Bacon Jam and return to the oven for 15 minutes or until the sauce begins to caramelize.
- Remove from oven, serve hot on pickled vegetables with your favorite dipping sauce!
I love Fall and all of the Root Vegetables that are in season. Served over Warm Farro, this is a great Side Dish or Main Course for a cool Autumn night. You can use any vinaigrette or simply olive oil and season to taste.
- 1 Acorn Squash
- 1 lb Brussels Sprouts
- 3 large Carrots
- 1/2 a red onion
- 1 zucchini
- 1 small head cauliflower
- 1 cup farro
- 1/2 cup lemon thyme vinaigrette
- salt and pepper to taste
- pre-heat oven to 425. In a small pot, cook your farro according to package directions. Slice acorn squash into 1 inch slices. Remove seeds then cut slices into 1/4. Clean, peel and cut your vegetables into desired piece. I like mine fairly chunky. Toss with Lemon Thyme Vinaigrette, salt and pepper. Roast for about 20 to 30 minutes until tender.
- Serve over warm Farro.
If you ware a vegetarian or vegan, you are going to love these. Heck, I love these and I am a total carnivore!
- 1 head of cauliflower (approx. 4 cups of florets)
- ½ cup milk (for vegan: use water or almond or soy milk)
- ½ cup water
- ¾ cup all-purpose flour (can sub gluten-free rice flour)
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup frank's red hot sauce
- 1 tbsp butter (for vegan: use earth balance buttery spread)
- Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
- Wash and cut cauliflower head into bite sized pieces/florets.
- Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
- Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
- Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
- While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
- Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
- Return cauliflower to baking sheet and bake in the oven for another 20-25minutes. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!
I love a California Roll. It’s much easier to make than you think.
For the Sushi Rice
2 cups Japanese short or medium grain rice
2 1/2 cups cold water
5 Tbsp Rice Vinegar
2 Tbsp sugar
2 tsp salt
Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker, follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) and cook on the white rice setting or follow stove-top directions on rice package ,which is usually 4 cups water to 2 cups rice.
When rice is cooked, transfer to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool. Rice should still be warm when you stir in your sushi vinegar.
1/2 lb Imitation crab meat
1 Avocado, ripe but firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed
Assembling your California Rolls:
Wrap your Sushi mat in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).Fold the pieces of nori in half to split them. Spread generous handful of rice onto nori. Keep hands we to spread rice evenly.
Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).
Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut.
Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise -1 Tbsp and Sriracha hot chili sauce – 1 tsp (or more!)
Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in half and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk together the ingredients.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Summer is my favorite time of the year. Whenever I see blackberries, I think of my grandfather’s blackberry patch and the scratches I got from the thorns while picking them.
- 1/2 cup butter, softened
- 1-1/4 cups plus 1 tablespoon sugar, divided
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blackberries
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
- Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
My first attempt at Julia Child’s Beef Bourguignon. This recipe is so tender and flavored well.
- 6 slices bacon, cut
- 3 1/2 tablespoons extra-virgin olive oil
- 3 pounds stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced
- 1 large white onion, sliced
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons flour
- 3 cups red wine
- 2 1/2 to 3 1/2 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves smashed garlic
- 1/2 teaspoon thyme
- 1 crumbled bay leaf
- 18 to 24 small pearl onions
- 3 1/2 tablespoon butter
- 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
- 1pound fresh white mushrooms, quartered
- Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
- Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
- Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
- Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme.
- Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced
Porter Peaches are ripe and fabulous this year! For an extra flavor profile, use Tarragon to spruce up this awesome Summer Recipe.
- 4 large ripe peaches
- 2 sprigs tarragon
- ¼–½ cup sugar
- Shortcake And Assembly
- 4 tablespoons (1/2 stick) unsalted butter
- 1 sprig tarragon
- 1 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for surface
- 2 teaspoons sugar, plus more for sprinkling
- 1½ cups chilled heavy cream
- Whipped cream (for serving)
- Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
- Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into ¼"-thick wedges, collecting juices.
- Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
- shortcake and assembly
- Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
- Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 tsp. sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
- Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about ½" thick. Brush with some reserved melted butter and sprinkle with sugar.
- Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
- Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
I love Summer and fresh fruit breads.
- 2/3 cup (5 ounces) cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 2 cups fresh or frozen raspberries
- 1/4 cup finely chopped walnuts optional
- Preheat oven to 350°.
- Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
- Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.