chocolate chip pumpkin bread

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup regular sugar
• 1 cup brown sugar
• 2 cups canned pumpkin
• 1-1/2 cups canola oil
• 1 3/4 cups (more or less) semisweet chocolate chips

Directions

• In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, vanilla, sugars, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
• Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

To make these loaves extra fancy, you can top them with a maple glaze once they are cooled:

Maple Glaze:

Ingredients

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1/2 to 2 tablespoons milk

Directions:

• whisk all ingredients together and pour over cooled pumpkin loaves.

grilled twice "baked" potatoes

4 medium sized russet potatoes

3 tbs cream cheese

2/3 cup heavy cream

2 cups shredded cheddar cheese

garlic salt and pepper to taste

smoked paprika

chives, optional

crumbled bacon, optional

Preheat oven to 400 degrees.  Scrub potatoes clean and rub with vegetable oil and salt (if desired).  Bake on a foil lined cookie sheet for 60-75 minutes.  When a paring knife slides easily in and out of the center of the potato, they are done.

Remove from oven and let cool while you gather the rest of the ingredients.

Split each potato in half and scoop out the insides into a standing mixer bowl.  You can get almost all of the potato out since the skin will be slightly more tough since you didn't wrap them in foil.

Add the cream cheese, heavy cream, cheese, garlic salt and pepper.  You will also want to add any additional fillings you have selected.  Whip the mixture with your whisk attachment until mostly smooth.

If you want the potatoes to look extra fancy you can pipe the filling into the potato shells, or just spoon it in.  Top with a sprinkle of paprika.

Place filled potato skins on a grill heated to medium/high.  Close the lid and cook for 8-10 minutes until re-warmed.

Serve immediately.

braised short ribs

 

•             3  pounds boneless short ribs , trimmed of excess fat 
•  Kosher salt and ground black pepper
• 2tablespoons vegetable oil
• 2large onions , peeled and sliced thin from pole to pole (about 4 cups)
• 1tablespoon tomato paste
• 6medium garlic cloves , peeled
• 3cups beef broth
• 4large carrots , peeled and cut crosswise into 2-inch pieces
• 1bay leaf

INSTRUCTIONS

• 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
• 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add 2 cups of beef broth and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add remaining broth, carrots, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.

pepperoni pizza bites

yields 36 bites

1 recipe pizza dough (below)
1 recipe pizza sauce (below)
4 oz pepperoni, diced
6 oz mozzarella cheese, grated)

pizza dough:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

pizza sauce:

1 8oz can of tomato paste

1 tsp dried oregano

1 tsp dried basil

1 tsp marjoram

1 tsp garlic salt

mix all ingredients together in a bowl and add as much water as it takes to reach a sauce consistency.  let sit at room temperature until everything else is ready to assemble.

Heat the oven to 450° for at least 30 minutes. Place 2 cookie sheets lined with foil in the oven while it is preheating.

Divide the dough into 2 equal pieces.  Roll each out into a large rectangle (about 10 x 15 inches).  Mix the pepperoni pieces and mozzarella into the pizza sauce.  Lightly mark one of the rectangles of dough so that you have 18 squares.  Place 1 tsp of pepperoni mixture into the center of each square.  Top with other dough and press with the side of your hands around each lump of filling.  Cut squares apart and press sides with the tines of a fork to seal.  

Remove cookie sheets from the oven and spray foil with cooking spray.  Place the pizza bites on cookie sheets so that they are in an even single layer.  Bake for 8-10 minutes until lightly golden brown.  Serve immediately.

take-out fake-out: lawry's carvery turkey club

for 4 sandwiches:

4 chewy sandwich rolls (costco's torta breads are the closest i've found)

12 oz oven roasted turkey breast, sliced thinly

4 pieces bacon, crisped

4 leaves of bib lettuce, washed and dried

1 avocado, sliced

1 tomato, sliced (optional... i hate it)

3 tbs mayonaise

3 basil leaves, finely chopped

1/2 tsp lemon zest

1 tsp lemon juice

salt and pepper to taste

in a small bowl mix mayo, basil, lemon zest, juice and salt and pepper.  slather both sides of the sandwich rolls with the mayo mixture.  stack turkey, bacon, avocado and lettuce on the bottom bun, top, slice in half and devour.

herb crusted grilled roast beef

3-4 lb top sirloin roast
6 cloves minced garlic
2 tbs rosemary, chopped
4 tsp salt
1 tbs black pepper

mix garlic, rosemary, salt and pepper together, rub all over the roast.  wrap the meat tightly in plastic wrap and place in the refrigerator for 18-24 hrs (plan ahead!).  heat your grill and oil the grates.  turn off all burners but one.  place the roast on the grill over direct heat for 10 minutes on high on each side.

prepare the pan it will be roasted in by poking holes into the bottom of a disposable pan.  once your roast is nicely browned on all sides place the roast in the disposable pan and put the pan on the grill over the burners that are off for 30 minutes, rotate the pan and cook for another 30 minutes.  this will give you a medium rare roast, for more doneness up the cooking time by 10 minutes per rotation.  remove the roast from the pan and place on a wire wrack over a cookie sheet (this will let the juices drain away from the crust you worked hard to get on the grill).  let rest for 20 minutes and then carve.

chicken fricasse

4 boneless skinless chicken breasts

2 tsp salt

2 tbs butter

1 tbs flour

1 tsp cornstarch

1/2 tsp pepper

1 lb cremini mushrooms sliced

1 garlic clove, minced

1 cup onion chopped finely

1/4 cup water

1 1/2 cup chicken stock

1/3 cup sour cream

1 egg yolk

2 tsp lemon juice

2 tsp fresh chopped herbs (any combo you like i.e. parsley and tarragon)

place chicken breasts in a baking dish and prick the fat end of the chicken breasts with a fork 4-6 times.  salt each chicken breasts with 1/4 tsp salt per side.  cover pan with foil and place in a 275 degree oven for 35 minutes (it will look so gross, don't worry).  pat the chicken dry with paper towels.  heat 1 tbs vegetable oil in a skillet (not non-stick) over medium high heat.

while the pan is heating, mix 2 tbs melted butter with 1 tbs flour and 1 tsp cornstarch and 1/2 tsp pepper. brush one side of the chicken breasts with this mixture and place in hot pan 3-4 minutes on the first side, coat the other side with the mixture and cook for an additional 4 minutes on a slightly lower temperature.  remove the chicken to a plate and cover with foil.

add 1 tbs butter to the same pan the chicken was cooked in.  when the butter is melted add the mushrooms and onion and cook for 8-10 minutes until browned.  pour in 1/4 cup water and cook until evaporated stir in scraping the bottom of the pan.  add garlic and stir to cook.  add chicken stock and bring it up to a simmer.  at this point pour any juices that have accumulated on your chicken plate to the pan.

measure out 1/2 cup of sauce.  mix sour cream with one egg and slowly whisk in warm sauce to temper the mixture.  add the sour cream mixture back into the rest of the sauce.  add lemon juice and chopped herbs.

pour sauce over chicken breasts and serve with a vegetable or over egg noodles.

deep dish cheese pizza

for the dough:

3 1/4 cups all purpose flour
1 1/2 tsp table salt
2 tsp sugar
2 1/4 tsp yeast, instant or rapid rise
1/2 cup fine ground corn meal
3 tbs butter, melted
1 tsp olive oil

whisk ingredient together then add  1 1/4 cup room temperature water and 3 tbs melted butter and mix with dough hook 1-2 minutes on low speed scraping the sides to make sure the flour is all incorporated..  then mix on high speed until smooth and not sticking to the bowl (4-5 minutes).

coat a large bowl in 1 tsp of olive oil, turn the dough into the bowl and turn the dough to coat.  cover with plastic wrap and let rise at room temperature for 45 min to an hour.

for the sauce:

2 tbs butter
1/4 cup of grated onion
1/4 tsp dried oregano
1/2 tsp salt
2 cloves of minced garlic
1 28 oz can of crushed tomatoes
1/4 tsp sugar
2 tbs chopped baisl
1 tbs olive oil
salt and pepper to taste


melt butter in a sauce pan, add onion, oregano and salt stir and cook until golden brown.  add garlic and cook for 1 minute.  add crushed tomatoes and sugar.  bring to a simmer and reduce heat to medium low and let simmer for 25 minutes.  add basil and olive oil, salt and pepper to taste off heat.

for the pizza:

turn dough out onto dry board and roll out with a rolling pin gently until it is 15 x 12 inches.  spread softened butter onto dough up until 1/4 in from edge.  roll the dough up like a cinnamon roll.  roll the dough out until it is 18 x 4 in.  cut the log in half and fold the dough into thirds pinching the seams and put back into oiled bowl.  cover with plastic wrap and let rise in the refrigerator for 50 minutes.

oil 2 round cake pans with 2 tbs olive oil, make sure all sides are well greased.

for the filling:

2 cups shredded mozzarella
1 recipe pizza sauce
6 tbs finely grated parmesan

roll dough out to a 13 in circle.  transfer dough to the pan and press the dough into the bottom and up the sides of the pan.  spread 2 cups of mozzarella into the bottom on the pizza dough and cover with 1 cups pizza sauce and sprinkle with 3 tbs finely grated parmesan per pizza.

bake pizzas at 425 degrees on the lowest rack for 25 minutes until crust is golden brown.  let sit for 15 minutes.  serve immediately.

cacio e pepe

4 oz imported pecorino romano grated on the teeth of the box grater
1 1/2 tsp fresh cracked pepper
2 tbs olive oil
2 tbs heavy cream
1 lb spaghetti

boil 1 lb of spaghetti in 2 quarts of water with 1 1/2 tbs salt, stirring frequently.  drain the pasta into your serving dish, the water will warm the dish.  reserve 1 1/2 cup pasta water, discard the rest of the water.  put the pasta back into your serving dish.

stir 1 cup of pasta water into the grated cheese to melt it.  add 1 1/2 tsp black pepper, 2 tsp olive oil and 2 tbs heavy cream stir until smooth and well combined.

slowly pour sauce into the pasta tossing gently.  serve immediately.

rosemary focaccia

1/2 cup flour

1/4 tsp yeast

1/3 cup water , 110 degrees

2 1/2 cup flour

1 tsp yeast

1 1/4 cup water, 110 degrees

2 tsp kosher salt

4 tbs olive oil 

1 tsp kosher salt, for pans

2 tbs rosemary, chopped finely, 

stir first 3 ingredients together until well incorporated.  cover with plastic wrap and let sit at room temperature for 8 hrs.

add 2 1/2 cup flour, 1 tsp yeast and 1 1/4 cup water, 110 degrees to your starter.  mix well with a wooden spoon.  cover with plastic wrap and let sit at room temperature for 15 minutes.  add 2 tsp kosher salt and mix well.  cover with plastic wrap and let rise for 30 minutes.  

spray a rubber spatula with cooking spray and fold the dough over itself 8 times (instead of kneading) this created larger air holes.  cover with plastic wrap and let rise for 30 minutes.  fold the dough 8 times, cover with plastic wrap and let rise for 30 minutes, repeat.  while your dough is rising the last time place a baking stone or an inverted cookie sheet in a 500 degree oven.  

once you have folded and let rise 3 times flour your board and turn your dough out onto it.  divide the dough in 2, it should be wet and sticky, flour your hands to prevent the dough from sticking to your fingers.  tuck the edges under very gingerly to make 2 dough rounds.  coat 2 cake pans with 2 tbs olive oil per pan, spread oil with your fingers. then sprinkle 1/2 tsp kosher salt in each pan.  turn the dough into the pans and swirl around to coat with oil.  cover and let rise 5-10 minutes.  gently press the dough into the edges of the pan.  take a fork and prick the dough 25-30 times.  sprinkle 1 tbs of fresh rosemary finely chopped over each pan.  turn your oven down to 450 degrees.  let rest for 10 minutes.  

bake for 25-28 minutes at 450 degrees.  let cool for 5 minutes in pan and then turn out and let cook for another 30 minutes.

chicki nug nugs

INGREDIENTs

• 4boneless, skinless chicken breasts (about 1 1/2 pounds)
• 2cups water
• 1tablespoon plus 1 teaspoon salt
• 2tablespoons Worcestershire sauce
• 1cup all-purpose flour
• 1cup panko bread crumbs, crushed
• 2teaspoons onion powder
• 3/4teaspoon pepper
• 1/2teaspoon garlic powder
• 1/2teaspoon baking soda
• 3large egg whites
• 4cups peanut or vegetable oil

INSTRUCTIONS

• 1. CUT AND BRINE Following photos 1 to 3 (at left), cut each chicken breast diagonally into thirds, then cut each third diagonally into ½-inch-thick pieces. Whisk water, tablespoon salt, and Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered, for 30 minutes.
• 2. COAT CHICKEN Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in shallow dish. Whisk egg whites in second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don’t discard flour-crumb mixture). Let sit 10 minutes.
• 3. FRY Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken to flour dish and turn to coat, pressing flour-crumb mixture gently to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Return oil to 350 degrees and repeat with remaining chicken.

perfect waffles

2 cups flour
1 tbs sugar
3/4 tsp salt
1/2 tsp baking soda
1/2 cup powdered buttermilk

2 large eggs
1/4 tsp vanilla
1/2 cup sour cream
1/4 cup vegetable oil
1 1/4 cups club soda

heat the waffle iron.

whisk the first 4 wet ingredients together until well mixed.  then stir the club soda in very gently.  mix the dry ingredients together and create a well in the center.  pour the wet ingredients into the well.  mix the batter together leaving some lumps.

when the waffle iron is hot, pour 1/2 cup batter into the waffle iron and cook until golden brown.

serve with butter, syrup, fruit, whatever.

no kneed bread

• 3 cups all purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon instant yeast
• 1 1/2 cup luke warm water

Instructions

1. In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place thw bowl in a warm place.
2. Allow the dough to rest overnight.
3. Cut a piece of parchment paper slightly smaller than the base of the pot. Place the parchment paper inside the pot.
4. Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky. Place the loosely form dough ball in the center of the pot, on top of the parchment paper. Place a oven-safe lid on top of the pot and place it in the cold oven.
5. Turn the oven on to 450 degrees F and set a kitchen timer for 30 minutes.
6. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot.
7. Allow the bread to rest for 5 minutes before cutting into slices.

goat cheese and bacon chicken

• 4 ounces goat cheese, softened
• 1 slice bacon, cooked & crumbled
• 4 (6-oz) skinless, boneless, chicken breast halves
• salt & freshly ground black pepper
• 1 tablespoon canola oil
• 1 tbs basil finely chopped

Preheat oven to 350 degrees F. Combine basil, cheese, and bacon in a small bowl. Cut a 1-inch-wide slit into the thick end of each chicken breast, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Add the oil. Add chicken to pan; saute 4 minutes. Turn chicken over and place skillet in oven and bake for 12 minutes; let stand 5 minutes before serving.

baked pasta fredo

8 oz. penne or bowtie pasta

1 recipe sauce (recipe below)

2 chicken breasts, cooked and chopped

6 oz. crumbled bacon

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Cook pasta just short of al dente--will continue to cook in the oven.

While pasta is cooking, prepare the sauce sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Sauce Recipe:

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using.