Almond Granola with Dried Fruit

Borrowed from America's Test Kitchen

1/3 cup maple syrup

1/3 cup packed brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)

Scallion Fat Noodles

A Pinterest Recipe

Ingredients

• 1 serving (7 oz/200 grams) of fresh thin rice noodles, or equivalent amount of dried noodle
• 2 strips of bacon or pancetta, thinly sliced
• 2 large/5 skinny scallions, cut into thin segments
• 1/2 tsp of ground white pepper, plus more to sprinkle
• 2 tbsp of soy sauce
• 1/2 tbsp of Asian black vinegar or balsamic vinegar
• 1/4 tsp of light brown sugar
• 1/4 tsp of dark soy sauce or hoison sauce

Directions

Bring a large pot of water to boil.  Meanwhile, cook fatty bacon strips in a skillet over medium-high heat, until rendered and browned, then remove with a slotted spoon and set aside.  Check if there is about 3 tbsp of bacon fat in the skillet, if not, add more oil to meat 3 tbsp.  Heat the oil over high heat until almost smoking, then add the scallions all at once.  Cook until the scallions are deep-browned and almost burnt (very important in order to get the right flavour), stir in the ground white pepper, then turn off the heat and set aside.  Combine soy sauce, black vinegar, light brown sugar and dark soy sauce in the bowl you will be eating in. Cook the noodle according to instructions. Drain the cooked noodle and transfer to the bowl with the soy sauce-mixture.  Add the reserved bacon bits, all the caramelized scallions and all its oil.  Sprinkle with a bit more ground white pepper, mix well, and eat immediately.

Chicken Diablo

From Kathryn-Anne Pertab and Her Mom

Ingredients

3 lb of chicken, cut into pieces
4 Tbsp butter
1/2 c honey
1 tsp salt
1/4 c French's Mustard
1 tsp curry powder

Directions

Preheat oven to 350. Mix together butter, honey, salt, mustard, and curry powder in a small saucepan. Heat until simmering, stirring occasionally. Place chicken in a greased baking pan and pour the sauce over. Cook 1 hr, or until chicken is cooked through. Serve over a bed of rice and enjoy!

Salmon en Papillote

From the Pioneer Woman

Ingredients

• 1/2 Yukon Gold Potato, Very Thinly Sliced
• 8 stalks Asparagus, Trimmed, Each Stalk Cut In Half
• 1 Tablespoon Thinly Sliced Red Onion
• 6 ounces, weight Center Cut Salmon Fillet
• 2 teaspoons Olive Oil
  
• 3 slices (thin) Lemon
• Kosher Salt, Black Pepper, Thyme, and Dill
• Fresh Parsley

Instructions

Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.

Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with seasonings and a little fresh chopped parsley.

Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with seasonings. Top with lemon slices and thyme leaves.

Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!

Bake the packet on a tray on the center rack in the oven. Cook for 14 - 18 minutes or until the vegetables are tender and the salmon is cooked through. Remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

Note:
Other delicious pairings include
    Fresh corn, onions, and cherry tomatoes with fresh tarragon
    Artichoke hearts, peas, and asparagus with fresh chives
    Fresh spinach, cherry tomatoes, olives, and topped with pesto

Indian-Style Yellow Coconut Curry

Ingredients

1 can full-fat coconut milk
1/2 c chicken broth
6 Tbsp butter, split
1 Tbsp garam masala
1 Tbsp turmeric
1 Tbsp cumin
2 1/2 tsp ginger
1 1/2 Tbsp of flour
Salt and pepper to taste
1 lb chicken thighs, pork chops, or quick cooking meat, cubed
1 onion
1 bell pepper
1 medium carrot
cilantro
lime
Greek yogurt


Directions

Heat a large skillet over medium heat with olive oil. Salt and pepper the meat you are using and cook until browned on all sides. Do not worry if the meat is cooked through at this point. Set the meat aside in a separate bowl. Cut the vegetables into strips and cook the vegetables until tender. Salt and pepper to taste. Clear the middle section of the pan and add 3 Tbsp of butter. Once melted, add the spices and cook until fragrant, about 45 seconds. Mix in the vegetables and toss until coated. Clear the middle section of the pan once more, adding the remaining butter. Once melted, add the flour and stir until a rue forms. Pour in the chicken broth and coconut milk. Stir thoroughly. Add the meat back in and simmer until the sauce has thickened and the meat is cooked through. Serve with warm naan or over basmati, topped with cilantro, a squeeze of lime, and a small dollop of Greek yogurt.

Crab Cakes with Homemade Tartar Sauce

Adapted from a Pinterest Recipe


For the Tartar Sauce

Ingredients

1 egg yolk
2 tsp lemon juice or white vinegar
1 tsp Dijon mustard
1/2 tsp salt
3/4 c canola oil (or other neutral flavored oil)
Dill relish or dill pickles, diced very small

Directions

In a medium bowl, incorporate the egg yolk, lemon juice, mustard and salt until smooth. Using a whisk, mix in the oil. This should be done very gradually, if you do it too fast, it will not emulsify and "break". Continue alternating between drizzling in oil and whisking until the sauce has a thick, creamy consistency. You have successfully made your own mayo! If you are making the crab cakes that follow, reserve 1 Tbsp. Add in the relish to taste, about 5 Tbsp. Refrigerate 15-20 min to allow the flavors blend together.

Note:
This recipe will yield about 1 cup of mayonnaise. The full amount can be turned into tartar sauce or put to other uses. I like to use 1/2 as tartar sauce and save 1/2 for regular mayo throughout the week.


For the Crab Cakes

Ingredients

8 oz imitation crab meat
1 egg
1 Tbsp mayonnaise
1 tsp dijon mustard
1/3 cup of panko or breadcrumbs
1 tsp garlic
1/2 tsp paprika
1 tsp cayenne
3 green onions, roughly chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions

In a food processor, combine all of the ingredients until desired consistency forms. I like mine a little chunky, about 10 pulses or so. Form into small patties or balls and fry in a preheated pan with oil. Cook until crisp and golden brown, about 3 min on each side(s). Enjoy with the lovely tartar sauce you made earlier!

Gluten-Free Chocolate Chip Cookies

Simply the BEST gluten-free chocolate chip cookie recipe!

From America Test Kitchen's The How Can It Be Gluten-Free Cookbook

Ingredients

1 C White Rice Flour
*4 1/2 Tbsp Brown Rice Flour
4 1/2 Tbsp Potato Starch
Tapioca Starch
**3/4 tsp Xantham Gum
1 tsp Baking Soda
1/2 tsp Salt
8 Tbsp Butter, Melted
3/4 C Brown Sugar, Packed
1/3 C White Suagr
1 Large Egg
2 Tbsp Milk
1 Tbsp Vanilla
***1 bag Semi-sweet Chocolate Chips

Directions

 In a medium bowl, mix together the dry ingredients, set aside. In a large bowl, blend the butter and sugars together. Incorporate the egg, milk, and vanilla. Gradually add the dry mixture to the wet mixture until well combined. Fold in the chocolate chips. Cover with plastic wrap and let rest for 30-45 minutes. Preheat oven to 350. Scoop dough onto cookie sheets and bake for 11-13 minutes, until golden brown. Let cool on the sheet for about 5 minutes and transfer to a cooling rack. Eat immediately, or store in an airtight container.

Notes:

*A little more than 4 1/2 Tbsp, about 1 tsp or so

** Can be substituted for 1 Tbsp guar gum or 1 1/2 Tbsp psyllium powder

*** This recipe is really yummy with 1/2 bag of semi-sweet and 1/2 bag of butterscotch chips!

Spiced Caramel Apples

Ingredients

1 Honeycrisp apple cut into thin slices
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
3 Tbsp butter
1/4 c light brown sugar

Directions

Heat a skillet over medium-high heat. Add the apple slices and salt. Cook until tender, but not overly soft. Add the remaining spices and heat until fragrant, about 45 seconds. Clear a section in the center of the pan and reduce the heat to medium. Add the butter to the middle section and melt until bubbly. Add the brown sugar. Incorporate the spiced apple slices and cook until caramel forms, about 3-5 minutes.

Enjoy over ice cream, pie, or (my favorite) pork chops!

Spanish Rice

1/2 onion chopped
1/2 green pepper chopped
2 T oil
3 C rice
2 garlic cloves chopped
1 can tomato sauce
2 T chicken base
1 T chili powder
1 T cumin
1 t salt

Saute onion and pepper in the oil in a large pan with lid. Add in the rice and stir until it is a bit browned. Add in chopped garlic. Add in remaining ingredients Stir in 6 cups of water. Bring to boil, then cover, reduce heat to low and simmer for 20 minutes. Fluff with a fork and enjoy.

Meat-Based Chili

From Pinterest, Inspired by Tommy's Chili


Ingredients

• 1 Pound Ground Beef (80/20)
• 3 Cups Water
• 3-4 Tablespoons Chili Powder
• 1 Carrot
• 1 Medium Onion
• 4 Cloves of Garlic
• 1 Large Jalapeño, or 2-3 Small
• 4½ Teaspoons Ground Cumin
• 3½ Teaspoons Kosher Salt
• 4 Teaspoons Paprika
• 1½ Teaspoons Brown Sugar
• ½ Teaspoon Oregano
• 1 Teaspoon Black Pepper
• 1 Teaspoon Apple Cider or White Vinegar
• 1 ½ Cups Water
• ⅔ Cup All Purpose Flour
• ⅓ Cup Masa Harina

Directions

• 1)
  Remove the stem and seeds from the Jalapeño. Coarsely chop your Carrot, onion and garlic. Place chopped vegetables with the Jalapeño into a food processor and process until it becomes a paste. If you don’t have a food processor, grate the carrot, onion, garlic and jalapeño then chop them well so it becomes a paste. Place this mixture into the pot.
• 2)
  Add these to the pot: 3 Cups of Water, Ground Beef, Chili Powder, Cumin, Paprika, Sugar, Salt, Pepper, Vinegar and Oregano (if you’re not using Ground Oregano, put the dried leaves in the palm of your hands and rub them back and forth to break up the leaves into small pieces, there shouldn’t be any whole pieces).
• 3)
  Mash and break up the ground beef, there shouldn’t be any chunks left. This technique is how you get that fine texture for chili sauce (browning the beef will never give you the correct texture).
• 4)
  Instant Pot: Press Sauté and adjust to the “More” setting, after 3 minutes stir constantly with a mixing spoon or spatula for 4 minutes. Then press Cancel to turn off Sauté mode, then choose High Pressure / Manual and set it for 15 Minutes.

  Stovetop: Turn the heat on high, wait about 1 minute then stir constantly with a mixing spoon or spatula until the mixture starts to simmer. Turn the heat to low, cover your pot and let it simmer for 1½ hours.
• 5)
  *This step of browning the flour needs constant attention. Place a large stainless steel skillet pan on your stovetop and turn the heat to medium. Place Flour into the pan, shake and whisk the flour constantly for about 15 minutes or until the flour becomes a light brown color. Add Masa Harina and brown for 3 more minutes. Place the flour mixture into a bowl. Once it has cooled, add 1 ½ Cups of Water and whisk very well until smooth. Set aside. (Flour mixture should take on a light golden brown color and smell fragrant)
• 6)
  Instant Pot: When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting – once the pin drops open the lid. Press Cancel to turn off Keep Warm mode, choose Sauté and press Adjust so it’s on the “Low” option. Pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer on Sauté mode for 13 minutes stirring occasionally.

  Stovetop: Remove the lid, then pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer for 13 minutes stirring occasionally.
• Enjoy over hotdogs, hamburgers, or chili cheese fries!

Oreo Balls

From Sam Allen

Ingredients

1 pkg Oreos
1 pkg Cream Cheese, Softened
12 oz Dark Chocolate Almond Bark, Melted

Directions

Put the Oreos in a large plastic bag and crush until fine crumbs form. Using your hands, incorporate the cream cheese until well blended. Form into small, bite-sized balls. Dip into the melted almond bark and set on a cookie sheet. Refrigerate or freeze until set.

Trash Chicken

From Julianne Eddy

Ingredients

4-5 chicken breasts
1 block of cream cheese
1 c butter
1 c water
1 pkg Italian seasoning

Directions

Put everything into a crockpot for 8 hrs on low or 4 hours on high. The breasts can be served whole or can be shredded after cooking to feed more people.

Note: You can use frozen chicken breasts, but do not add the 1 c of water.

Pasta with Veggies and Italian Sausage

From allrecipes

Ingredients

16 oz cooked pasta of your choice (short pasta like farfalle, penne, or fusilli work well)
1 Tbsp olive oil
1 lb Italian sausage without casings or sliced sausage
2 cloves garlic, minced
1 medium onion, diced

1 head of broccoli, trimmed and cut into small florets

1/2 c sliced mushrooms

1 orange bell pepper, sliced

2 1/2 c chicken broth
1/3 c butter
1 1/2 c grated parmesan, plus more for topping
1/4 c chopped fresh parsley, or to taste, plus more for topping
1/4 tsp salt
1/4 tsp pepper

Directions

Heat the olive oil in a pan over medium-high heat. Heat a separate pan over medium-high heat and stir in the sausage until golden brown, about 7-10 min. Add the garlic and onions to the pan with the oil. Add in the broccoli, mushrooms, and bell pepper to the onion and garlic. Cook until vegetables are tender, about 5-7 min. Pour off the excess grease from the sausage and add in the broth. Bring to a boil.  Stir in the veggies, butter, cheese, parsley, salt, and pepper. Continue to simmer on medium-low heat until the sauce thickens. Add a cornstarch-water slurry if needed. Toss with the pasta and serve topped with more grated cheese and fresh parsley.

Sesame Twist Bread

Ingredients

3 c warm water
2 Tbsp yeast
4 Tbsp sugar
2 eggs
6 c bread flour
2 1/2 - 3/4 c regular flour
1 Tbsp dough enhancer (optional)
1 Tbsp salt
1 egg mixed with 1 Tbsp water (egg wash)
Sesame seeds

Directions

Using a dough hook attachment on a bosch mixer or a kitchen aid, mix together the water, yeast, and sugar. Wait until the mixture foams (about 3-4 min), then add the eggs dough enhancer and gradually add in the bread flour. Add the salt on top of the flour to prevent killing the yeast. Mix everything together on low speed. Add the regular flour gradually. If the dough remains sticky, add a bit more flour. Stop adding flour when the dough comes away clean from the side of the bowl. It is better for the dough to be a little too sticky than a little too dry. Test dough consistency. Turn the mixer on medium speed and run for 10 minutes. On a lightly floured surface, divide the dough into four portions. With a rolling pin, roll each part into a 4x12 rectangle. Cut each rectangle into 3 strips. Braid the strips together and tuck the loose ends underneath the loaf. Grease bread pans and place loaves in the pans. Cover with a damp, thin cloth and let rise for 35-40 minutes. Preheat oven to 350, in the meantime. Just before baking. brush loaves with egg wash and top with sesame seeds. Bake for 20-25 minutes or until golden brown. Remove bread from pans immediately after baking and let cool on a wire rack.

Conference Dressing and Salad

Ingredients

For the Dressing:
3/4 c white vinegar
1 1/2 c canola oil
2/4 c sugar
1 1/2 tsp salt
1 1/2 tsp dried onion flakes
3/4 tsp dry mustard
1 1/2 Tbsp fresh parsley

For the Salad:
Romaine, torn
Feta cheese, crumbled
Apple, diced
Strawberries, sliced
Avocado, cubed
Candied almond slivers

Directions

Place all dressing ingredients in the blender and blend until sugar is dissolved. Toss salad ingredients together until mixed. Pour dressing over salad and serve.

Swiss Chicken

Ingredients

6-8 boneless, skinless chicken breasts. (8-10 can also be used)
Sliced swiss cheese, enough to cover each piece of chicken
1 can cream of chicken soup
1/2 c milk
1 stick butter, melted
2 c Peppridge Farm herb seasoned stuffing

Directions

Preheat oven to 350. Place chicken in a lightly buttered 9x13 pan. Cover with cheese. Mix soup and milk together and pour over chicken. Mix butter and stuffing, sprinkle on top. Cover with foil and bake for 30 minutes. Uncover and bake for 30 more minutes.

Red Velvet Cheesecake Brownies

A Pinterest Recipe

Ingredients

1 box of brownie mix or your favorite brownie recipe, prepared
2 pkgs cream cheese, softened
1/2 c sugar
2 eggs
2 Tbsp sour cream
1 tsp vanilla
1/2 c dry red velvet cake mix
1 c red velvet M&M candies (optional)

Directions

Preheat oven to 350. Set 3/4 c of the brownie batter aside. Pour the remaining batter into a greased 9x13 pan. Set pan aside. Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream. Beat again. Slowly add the dry cake mix and mix until thoroughly combined Gently spoon over the brownie batter in the pan. Drop the reserved brownie batter y spoonfuls over the red velvet - cheesecake mixture. Swirl gently with a butter knife. Sprinkle with M&Ms if desired. Bake for 40 minutes and cool. Refrigerate until set. Cut into squares and serve topped with whipped cream and sprinkles. Refrigerate leftovers.

Pie Crust Pastry

From Skills USA Baking Competition 2018

Ingredients

8 oz flour
1/4 tsp salt
3 oz shortening, cold
2 oz butter, cold
3-4 oz water, cold
1 egg for egg wash

Directions

Mix flour and salt in a large bowl. Cut in fat, mix to pea size. Add water to form dough. Do not overmix. Divide dough in half, wrap with plastic wrap and refrigerate at least 30 min. Use one portion to line your pie tin. Flute and dock the bottom (prick holes) with a fork. Use the second portion to top your pie with. If you do not do a lattice top, make sure that there are holes for the steam to escape. Use the egg wash to cover the fluted edges of the pie crust and the top of the pie. Bake crust and top according to pie recipe directions.

Marinade for Kebab Meat (Beef, Pork, and Lamb)

A Pinterest Recipe

Ingredients

• 1 ¹⁄₂ cups oil
• ³⁄₄ cup soy sauce
• ¹⁄₄ cup Worcestershire sauce
• ¹⁄₂ teaspoon salt (or to taste I use seasoned salt)
• 3  tablespoons  chopped fresh parsley or 2  teaspoons dry parsley flakes
• 1  teaspoon fresh ground black pepper (or to taste)
• ¹⁄₂ cup wine vinegar
• 1 -2  tablespoon  fresh minced garlic (or to taste, I use lots!)
• ¹⁄₃ cup  store-bought  teriyaki sauce
• ¹⁄₂ cup honey
• 2  small green onions, chopped (optional)
• Directions
• Put all ingredients (except for the green onions) in a blender, or simply mix by hand. Add the green onions, mix. Add your meat and marinate overnight or at least 4 hours.