Parmesan Orzo and Peas

 https://thetoastykitchen.com/parmesan-orzo-peas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1092835950_52582008_333579

Here is the link to the recipe I used. I doctored this recipe little and added bacon and green onions.

Homemade Bagels

 

https://www.loveandlemons.com/bagel-recipe/ 

Here is the link to the recipe I used for the bagels. 

I cut small squares of parchment paper and set the shaped bagel on the individual square before letting them proof. It made it simple to pick up and place in the boiling water to avoid deflating the proof on your bagel. 

Cream Cheese Smear:

1 package of cream cheese

1 bunch of chives

1/2 tsp Onion powder (not dehydrated onion)

Salt and Pepper to taste

Use electric hand-mixer to whip the cheese. 

Holiday Crostini

Broil slices of skinny baggette on a cookie sheet for 1-2 min each side or until golden brown. Let cool. 

Cheese Spread: 

4 oz cream cheese

1/2 cup whole ricotta 

1/4 cup feta 

1 generous TBS honey

 Zest from 1/2 orange

Juice from half orange

Pinch salt

Spread cheese on toasted baggette & Top with small dollop of fruit jam(blueberry or raspberry), pomegranite seeds, blueberry, crispy bacon, and pistachios. 

**After I ate these I think a small chunk or drizzle of dark chocolate would have really made these over the top. 

 

HONEY-LEMON ROASTED ASPARAGUS WITH FETA

Here is the link to the recipe I used from Inspired Edibles. 

I didn't have Herbes de Provence. I substituted with dill and onion powder. I also used pistachios instead of almonds. I also used a 500F temperature for 8 minutes. 

• For the Roasted Asparagus
• About 1 pound (450 g) asparagus, washed and trimmed (the woodsy bottoms removed)
• 1 lemon, sliced
• 3 oz (85 g) crumbled feta cheese
• ¼ cup (30 g) chopped roasted almond
  
  
• For the Honey-Lemon Dressing
• 3 Tbsp olive oil
• ⅓ cup fresh lemon juice
• 1 Tbsp lemon zest
• 2 garlic cloves, minced
• 1+1/2 Tbsp honey
• 1 round tsp Herbes de Provence
• 1 tsp salt
• a few cracks of pepper

inSTRUCTIONS

1. Heat oven to 425F.
2. In a container with fitted lid, combine: olive oil, lemon juice, half of the lemon zest (reserving other half), garlic, honey, herbs, salt and pepper. Mix well to combine (making sure the honey is integrated and not sticking to the bottom) and transfer into a dish large enough to accommodate asparagus stalks. Add the asparagus to the dish and intermingle with the dressing allowing the stalks to marinate in the flavors for 10-15 minutes.
3. Line a rimmed baking sheet with parchment and add lemon wedges along edges on either side. Spread asparagus over top (they will be cozy which is fine) and invert all of the juices, herbs and bits.
4. Top the asparagus with crumbled feta and then top the feta with remaining lemon zest and a few cracks of pepper (you could also add red pepper flakes if that's something you enjoy).
5. Roast for about 10 minutes until the asparagus develops a nice deep green color and then switch oven to broil for about 2 minutes watching carefully to add pops of color to the feta (it won't really brown).
6. Remove from oven, sprinkle with almonds and serve in the pan with tongs (for casual barbecue style) or transfer in segments with a large spatula to a serving plate or individual dishes as preferred, making sure to scoop up some of those delicious juices with every serving!

NOTES

Nuts: you can use any variety of nut you like here (preferably leaving your family members out of it) or skip the nuts all together. Other choices that would work well: pine nuts and pistachio. You could also add some chewy, thin-sliced dried apricot or dried cherries - both would be delicious.
Feta: I don't overdo it on the feta - just enough to add interest to the dish without overwhelming - if you prefer, you can use a different crumbly cheese - a mild goat cheese would also be nice here. I would stay away from overly fragrant/strong cheeses for this dish - you really want the honey-lemon dressing to be the star.
Herbes de Provence: I use the one made by Organics which includes lavender. It's a fragrant bouquet of herbs that works beautifully here and I strongly recommend it in this recipe (you don't want to skip it!)

Molasses Brown Bread

 https://www.bakesandblunders.com/molasses-brown-bread-rolls/

Here is the link to the recipe I used for these rolls. I was disappointed in how dense they were. The flavor was good. I loved the molasses and brown sugar... but it needed to be a loaf of bread instead of a roll. Wrong texture. 

 If I made them again I would create a loaf and add more yeast. My kids cut them up and put them in the toaster the next day and it made killer toast. 

Honey Mustard Brussel Sprout Salad

 1.5 lbs shredded Brussel Sprouts (raw and stems cut off)

1/2 cup dried cranberries

1/2 cup crushed candied pecans

1/2 cup pine nuts

1/2 cup shredded Parmesan Cheese

4-5 Slices of cooked Bacon (chopped)

Dressing:

1/4 cup olive oil

1/4 cup honey

1/4 cup of dijon mustard

zest from 1 whole lemon

 juice from 1/2 lemon

Salt and pepper to taste

Dress the salad just before serving for a crunchier salad. 

This is also good the next day or made ahead of time, the dressing will wilt the brussel sprouts and changes the texture (still really good)

You can swap out the fruit, nuts, and cheese with anything you have on hand. Make sure the fruit is a sweet one and your cheese is strong and salty to balance out the bitterness of the Brussel Sprouts. 

Chocolate croissants

I am going to put a link to the YouTube video that I watched about 10 times. Here are the notes that I took from the video and his recipe. You'll definitely want to watch it. These notes may not make sense.

I made two batches of dough. I cut and baked one the day before recipe club and let the other batch rest in the fridge overnight. The one I let sit overnight definitely made a better croissant. The extra 24 hours made a big difference.

This is the link for the dough and plain croissants

https://foodwishes.blogspot.com/2017/12/croissants-slightly-easier-than-flying.html?m=1

Here is the tutorial for the chocolate ones.

https://foodwishes.blogspot.com/2018/01/chocolate-croissants-but-just-barely.html?m=1

Blue Ribbon Irish soda bread

https://www.everydayeileen.com/my-blue-ribbon-irish-soda-bread/

Here is the link to the recipe. I followed her instructions exactly.

Valentine Eclair

https://natashaskitchen.com/classic-eclair-recipe-video/

Here is the link to the recipe I used to make these Eclairs. All the pictures recipe and video tutorial are on her blog

 Not going to lie... I dirtied every dish in my house and they were very time consuming. However they were yummy and fun to make. 

I may consider making them for a special occasion again but I can totally see why these babies cost so much when you purchase them from the bakery!! Worth every penny. 

Italian Chicken Piccata with Linguine

Italian Chicken Piccata with Linguine:

2 large boneless skinless chicken breasts 

4 Tablespoons flour

4 Tablespoons Parmesan cheese

1 tsp salt

1/4 black pepper

Sauce: 

4 TBS butter

2 TBS olive oil

1 tsp minced garlic

1 cup chicken stock

2 tablespoons fresh lemon juice (or more to taste)

zest from 1 lemon

1/4 cup brined capers (rinsed)

1/4 cup fresh parsley chopped

2 TBS butter to finish sauce (optional)

Fresh Parmesan cheese for garnish

16 ounce package linguine noodles (cooked al dente to package instructions)

(***I doubled this recipe for our recipe club lunch. These pictures will reflect a lot more sauce than this recipe.) 

First butterfly your chicken breasts lengthwise to make 4 pieces of  thin chicken.  Pound chicken flat to tenderize chicken. 

Dredge chicken in flour, cheese, salt and pepper mixture. 

Heat oil and butter in electric skillet or frying pan. I used 350 Degree setting. Brown both sides of chicken a few minutes on each side until cooked through. Set chicken aside. 

Reserve the flower and oil bits in the pan as a base to your sauce. Add chicken broth, lemon juice, lemon zest, and garlic.  bring to a simmer to thicken and reduce on low heat. 

After sauce is thick and bubbly add lemon slices (optional), parsley and capers and simmer for 1-2 minutes. 

Remove lemon wedges and set aside. Then add and an additional 2-3 tablespoons of butter just before serving to add and extra richness to balance the acid. Do not simmer this step. You just barely want the butter to melt. Salt and pepper to taste.  

 Pour sauce over noodles and chicken. Add lemon slices as garnish with fresh grated Parmesan cheese. 

Roasted Maple Bacon Sweet potatoes and Brussel Sprouts

Ingredients:

1 very large (or 2 small) Sweet potatoes peeled and cut into bite sized cubes

1 pound of Brussel Sprouts with the bottom cut off and cut in half

drizzle of olive oil. 

Salt and pepper to taste

1/2 pound bacon cooked and chopped

1/3 cup raw pumpkin seeds

1/2 cup dried cranberries

Glaze:

2 TBS butter

1 TBS reserved bacon grease

1/2 cup maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Place chopped sweet potatoes and brussel sprouts in a zip-lock bag and drizzle with enough olive oil to barely coat veggies. Shake the bag and lay out on a lined cookie sheet. Salt and pepper to taste. 

Bake in oven at 500 degrees for 10-15 minutes until slightly charred and fork tender. 

Don't be afraid of the black crispy leaves that fall off the sprouts. They add an amazing deep flavor to your dish. My kids fight over those pieces. 

While your veggies are roasting cook your slices of bacon until crispy. Then chop into small bite sized pieces. Set aside. 

Use the same pan to make your glaze. Discard all but about a TBS of the bacon grease in your pan. Add the butter, syrup, cinnamon, nutmeg and salt. Cook on medium heat for a few minutes until thick and bubbly. Set aside. 

Place your seeds in a frying pan and toast them dry until slightly brown and puffed up. Set aside. 

Once your veggies are cooked put all your ingredients together in a dish just before serving. 

This dish was surprisingly good as a leftover the next day. The seeds lost some of their crispness and texture but the flavors were amazing. 

Philly Cheese Steak Soup

My family loves a good hot and gooey cheese-steak sandwich so when this sliced Sirloin Steak went on sale at Lowers I grabbed a bunch to freeze. I've seen it there several times. 

Since it's fall I tried to turn one of our favorite sandwiches into a soup. I was surprised how much my kids liked it. After all this soup has all the ingredients that they "don't like" Onions, Peppers and mushrooms. Maybe I just caught them on a day that they were really hungry. 

Philly Cheese Steak Soup:

1/4 cup butter (1/2 cube)

2 small or 1 large white or yellow onion chopped

1 EACH red bell pepper, orange bell pepper and yellow bell pepper chopped

1 container sliced white button mushrooms. 

1 tsp fresh minced garlic (not powder)

1/4 cup white flour

5 cups beef broth

10 ounces Cheese Whiz or Original Velveeta Cheese

1 pound thinly Sliced sirloin steak

1/2 teaspoon celery salt

1/2 tsp seasoning salt

Black Pepper to taste

Saute your onions, peppers, mushrooms and garlic in the butter until tender. 

Then add the flour and dust your veggies to create a roux to thicken the broth. 

Add your seasonings and your beef broth. You can use canned, bullion cubes or beef base. I love using this beef base paste instead of canned broth. It has a deeper and richer flavor but you can use whatever you have. I added 1 tsp beef base to each cup of water. 

Once your broth thickens and comes to a boil add the cheese and gently melt it on low. Right before you serve your soup add the steak. Take it off the heat so the steak doesn't get tough. 

Top the soup with croutons, garlic bread or a crusty sourdough. 

Easy French Bread Loaf

This soft and fluffy French Bread Loaf  is so much better than store-bought and it is so easy to make. I love making it because it comes together so fast and it makes the house smell amazing.  I got this recipe from my mother. We serve french bread with any pasta, soup, or hearty dinner. 

This recipe makes 2 french loaves. 

Ingredients:

2 1/4 cups warm water

1 Tbs Instant yeast

2 Tbs sugar

1 Tbs salt

2 Tbs Olive Oil

1 egg

5 1/2 to 6 1/2 cups of flour 

Put all ingredients together in your mixing bowl. (If you are using instant yeast there is no need to start the yeast by letting it sit with the warm water and sugar.) 

Knead on medium speed for 5 minutes. If you do this by hand you will knead for 8 to 10 minutes. Your dough should be soft, stretchy, and slightly sticky but still manageable. You may need to add a bit more flour. 

 Let dough rise in a covered bowl for 45 minutes. Preferably in a warm draft free spot. My oven has a bread proof setting (100 degrees) I set my bowl in the oven covered by a towel. If you don't have a proof setting you can turn your oven on as low as you can then turn it off and set your bowl inside to proof.  

Line a cookie sheet with parchment paper or silicone. If you don't have parchment you can dust the cookie sheet with cornmeal to prevent the bread from sticking. 

Divide the dough in half and roll dough out to form a rectangle the length of the cookie sheet. 

Roll up the dough like you would a cinnamon roll. Pull the dough over the end corner to seal off the ends and pinch the dough together to form a long skinny loaf. 

Put the loaf seam side down and cut slits in the top of the bread with a sharp knife or razor. 

Let rise for 30-40 minutes in a warm spot until doubled in size. 

(I put it in the oven on the bread proof setting.) 

Preheat Oven to 375 degrees. And bake your loaves for 35-45 minutes depending on your oven. The loaves will look pale and a bit ashy but should sound hollow when you tap it. Put them on a cooling rack immediately to prevent the bottoms from sweating. 

To achieve the golden color you can brush with a very small amount of butter after baking or you can brush the dough with an egg wash before you bake it. I tend to use the butter method at the end because it is faster and easier but both will achieve the same color. 

These loaves freeze well. Once thawed you can crisp them up again in a 375 degree oven for a few minutes. They are also great for french toast if they get a bit stale. 

Pear Feta and Honey Tart

I love these tarts because they are so fast and easy to whip up but look fancy and pretty. I used a pear and feta cheese combination but you can play around with any fruit and cheese combination like: 

-cheddar and apple

-Apricot and Feta

-Raspberry and cream cheese

-Strawberry and ricotta

-Figs and blue cheese

-cranberry and brie

I seriously love fruit and cheese combinations. 

I use frozen puff pastry sheets from Pepperidge Farm. It comes with 2 sheets. I defrost the dough on the counter for at least 30 min. Lay them out flat and cut along the folds then again in half to make six rectangles from each sheet. Use one beaten egg to brush the edges of the pastry dough. puncture the middle of the pasty with a fork avoiding the edges so the center doesn't puff as much as the edges to keep your toppings inside the pastry. 

Then fill the centers with your fruit and cheese. You can add a dried herb to your fruit. I sprinkled a small amount of thyme.

Bake on a parchment lined cookie sheet at 400 degrees for 20-25 minutes or until the pastry is golden brown and your cheese is slightly browned. Transfer to a cooling rack. 

When cooled drizzle your pastry with honey then top with any kind of toasted nut to add crunch and texture. I added chopped pecans and bacon crumbles to these tarts, but you can use almonds or walnuts as well.

Frozen Virgin Mojito

Porportions for one serving:

1/2 cup soda water or sprite

2 TBS simple syrup

2 TBS lime juice

5 leaves fresh mint

1/3 cup ice

Blend until slushy 

Garnish with lime and mint

Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up. 

Winger's asphalt pie copycat

1 regular package of Oreos

1/4 cup melted butter

1 pint of mint chocolate chip ice cream

salted caramel topping

Whipped cream

Use a Ziploc bag to crush 20 Oreos. Drizzle  melted butter in the ziplock bag until combined with crushed Oreos. Pour contents into a pie dish and pack down on the bottom only and not up the sides. Let ice cream soften enough so that it's easy to work with. Spoon on top of crust and spread it evenly.

Immediately cover and put pie into the freezer for a minimum of 3 hours before serving. Preferably overnight.

Top the pie with whipped cream caramel sauce and remaining Oreos.

Crab cakes with remoulade sauce

To make this a simple recipe I purchase pre-made crab dip at the grocery store. It comes in a package with the Mayo celery and spices already done. I bought two large packages from Lee's combined it with one cup of Panko bread crumbs and two eggs. This made about 14 to 16 small crab cakes. You can also do it with imitation crab. Just add enough Mayo like you would tuna fish. Finely chopped celery and salt and pepper to taste. You can also add some green onions for more flavor.
Once combined fry with butter in an electric skillet at 300 degrees until both sides are browned. Serve with remoulade sauce or lemon wedges.

Louisiana Remoulade sauce:
3/4 cup Mayo
1/4 cup spicy brown mustard or Dijon mustard
1 teaspoon paprika
1 tsp Cajun seasoning
1 tsp horseradish
2 Tbs pickle relish
1 tbsp dill pickle juice
1 tsp hot sauce
1/4 teaspoon minced garlic

Baked Beans

This is my Grandma Gailey's Baked Bean recipe that has been in our family for several decades. This version of baked beans has been brought to many a family barbecue or party and been a huge hit. For a big crowd, ward party, or family reunion you can triple or quadruple this recipe very easily. If you don't have a pan large enough for your oven you can use a roasting pan. You can also substitute different kinds of beans in this recipe. I also like to use red or yellow peppers instead of green peppers. It is sweet and a little Tangy. The chili sauce adds a unique spice that makes this so special.

Pesto and Sundried Tomato Cheese Ball- Halloween Brain

Ingredients:
2- 8 ounce packages of cream cheese (divided)
1/2 cup feta cheese
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/3 cup pesto
1/4 cup chopped sun dried tomatoes

Combine all the ingredients (minus one of the packages of cream cheese) in a large bowl. Use an electric hand mixer to blend ingredients together until smooth.

Use a rubber spatula to form the cheese into an oval shape. Refrigerate until firm.

Transfer cheese ball to your dish

With the remaining package of room temperature cream cheese, use a zip-lock bag to pipe the top of the oval in the shape of a brain.

You can adapt this by shaping into a regular ball and roll it in Parmagean cheese or pine nuts.

Serve with crackers