Fettuccine Alfredo with Asparagus


INGREDIENTS:

  • 1 pound asparagus
  • 3/4 pound fettuccine
  • 4 tablespoons butter, cut into pieces
  • 1 cup heavy cream
  • pinch grated nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup grated Parmesan cheese, plus more for serving

INSTRUCTIONS:

  1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.


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Peanut Butter Crispy Bars


INGREDIENTS:

  • 6 cup crisped rice
  • 1 cup peanut butter
  • 3 tbsp honey (use only if using natural peanut butter, or if you want more sweetness)
  • ½ cup unscented coconut oil, melted

Glaze:

  • 1 ½ cup unscented coconut oil
  • 1 ½ cup cocoa powder
  • ¾ cup pure maple syrup
  • cacao nibs, sea salt, optional

INSTRUCTIONS:

  1. Mix crisped rice thoroughly with melted coconut oil, peanut butter, and honey. Press onto the bottom of a wax-papered 9×13 pan.
  2. To make that delicious smooth, hard topping, melt the coconut oil (on stovetop or in microwave). Remove from heat and whisk in the cocoa powder and maple syrup.
  3. Pour that glossiness over peanut crispies. Refrigerate until firm.


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Oatmeal Chocolate Chunk Cookie Sandwiches with Peanut Butter Buttercream


INGREDIENTS:

For the Cookies:

  • 2 sticks unsalted butter, room temp
  • 1/2 cup granulated sugar
  • 3/4 cups light brown sugar
  • 3 eggs
  • 1 tbsp vanilla
  • 2 cups all purpose flour
  • 3 cups old fashioned oats
  • 1 1/2 Tbsp cinnamon
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 cups chocolate chunks or chips

For the Buttercream:

  • 2 sticks unsalted butter, room temp
  • 2 cups powdered sugar
  • 1 1/4 cup peanut butter
  • 2 tbsp whipping cream
  • 1 tsp vanilla

INSTRUCTIONS:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, using a hand mixer, cream the butter, sugar and brown sugar until well combined.
  3. Add in the eggs and vanilla. Continue to mix for a couple minutes until the mixture is light, fluffy and smooth.
  4. In a small bowl stir together the flour, oats, cinnamon, baking powder and salt.
  5. Again using the hand mixer, slowly add the dry ingredients to the wet ingredients. Mix until just combined, do not over mix.
  6. Using a spoon stir in the chocolate chunks until evenly distributed.
  7. Using a small cookie scoop, scoop out the cookie dough onto a parchment lined cookie sheet. Bake for approx 14-16 minutes until the cookies are just lightly golden.
  8. Cool the cookies completely.
  9. Lets make the buttercream while the cookies are cooling. Add all the ingredients (butter, powdered sugar, peanut butter, whipping cream and vanilla) to a large bowl and mix with a hand mixer until smooth, creamy and fluffed up.
  10. Once the cookies are completely cooled you can spoon or pipe the buttercream in-between two cookies.


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Buttermilk Tomato Pie Recipe


INGREDIENTS:

Crust:

  • 3/4 cup all purpose flour, plus more for dusting
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup cold vegetable shortening, cut into 1/2-inch cubes
  • 2 tablespoons ice-cold vodka (or ice water)
  • 1 pound of pie weights (or dried beans)

Filling:

  • 1 1/2 pounds fresh tomatoes, cut into 1/4-inch slices
  • salt
  • freshly-ground black pepper
  • 3 tablespoons sour cream
  • 1 beaten egg, minus 1 tablespoon
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon minced chives
  • 1 1/4 cup cottage cheese, drained of all moisture
  • 3/4 cup panko bread crumbs

INSTRUCTIONS:

For the crust:

  1. Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together flour, sugar, and salt. Add butter and shortening, and using a pastry blender, cut the fat into the flour until you've got a coarse sandy texture that looks like rolled oats.
  2. Sprinkle in half the vodka and knead 4 or 5 times, until the dough forms a ball. If the dough still does not come together, sprinkle in a little more vodka, 1 teaspoon at a time, until the dough comes together to form a shaggy ball. Flatten the dough into a squat disk, then wrap in plastic wrap and set in the refrigerator for 1 hour.
  3. After 1 hour has passed, remove the dough from the refrigerator and let sit at room temperature for 10 minutes (and no longer!). On a flour surface, use a generously floured rolling pin to gently roll the dough to a circle about 1/4-inch thick and 10-inches across. Transfer the dough to a pie plate, allowing 1/2-inch of the dough to hang over the edge. Use your fingers to crimp the edges into an attractive style.
  4. Prick the bottom of the pie all over with a fork. Line the pie with foil and fill with pie weights or dried beans. Bake for 30 minutes. Remove the crust from the oven, remove the weights, and allow to cool somewhat.

Construct the pie:

  1. While the pie crust is cooling, line a cooling rack with a few layers of paper towels. Place the tomato slices on the paper towels to dry them out. Sprinkle with a few pinches of salt and pepper, and allow to drain for 10 minutes.
  2. In a mixing bowl, whisk together sour cream, egg, and olive oil until well combined. Whisk in thyme and chives. Stir into cottage cheese until the mixture is a nice uniform blend.
  3. Layer half of the tomatoes into the bottom of the pre-baked pie crust and sprinkle with along a good pinch of salt and another turn of the pepper grinder. Spread half of the filling onto the tomatoes. Arrange the rest of the tomato slices on top of the filling, again sprinkling with a pinch of salt and another turn of the pepper grinder. Layer in the rest of the filling and smooth so that it's even. Sprinkle the top with a generous layer of panko bread crumbs.
  4. Bake until the bread crumbs are nicely browned, about 30-35 minutes. Remove the pie from the oven and allow to cool for 10 minutes. Serve warm or at room temperature.

Notes:

  • You don't need to peel the tomatoes before putting them in the pie. 
  • You can make the crust a few days ahead of time, if you like, but don't bake it until you're ready to make the pie. Keep the raw crust in the freezer until you're ready to use it.


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Spicy Skillet Tortellini with Tomatoes


INGREDIENTS:

  • 1 (20 ounce) package cheese tortellini
  • 1 tablespoon olive oil
  • 1 and ½ teaspoons smoked paprika
  • ¼ teaspoon crushed red pepper
  • 1 cup halved grape tomatoes
  • fresh Parmesan cheese (can substitute grated, if needed)

INSTRUCTIONS:

  1. Boil water, then add the tortellini and cook for about 5 minutes. Drain and set aside.
  2. Heat the olive oil with the paprika and crushed red pepper.
  3. Add the tortellini and saute until the pasta is coated and has slightly browned, about 5-6 minutes.
  4. Add tomatoes and heat for about 2 more minutes.
  5. Serve with freshly grated Parmesan cheese.


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Beef and Bean Stir-fry


INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 1 pound boneless beef top loin steak, trimmed of fat and cut into cubes
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 2 carrots, thinly diagonally sliced
  • 3 ½ cups broccoli florets (8 ounces)
  • 6 green onions, thinly sliced
  • ¼ cup orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • ¼ teaspoon crushed red pepper (optional)
  • 1 15-ounce can cannellini beans or white kidney beans

INSTRUCTIONS:

  1. In 12-inch skillet with flared sides or a large wok heat 1 tablespoon of the oil over medium-high heat.
  2. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes.
  3. Remove from skillet and heat remaining oil.
  4. Add sliced carrots and broccoli; cook and stir for about 3-5 minutes. Add green onions; cook 1 minute more.
  5. Add orange juice, soy sauce, and crushed red pepper (if using); toss to coat.
  6. Add cooked beef and beans; cook until heated through.


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Oriental Chicken Noodles


INGREDIENTS:

  • 9 ounces tagliatelle pasta
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 3 teaspoons vegetable oil
  • 1 small chili pepper, chopped
  • 1 tablespoon fresh minced ginger
  • 3 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 carrot, thinly sliced
  • 1 bell pepper, sliced
  • 5 ounces mushrooms, sliced
  • 1 teaspoon sugar
  • 1/2 cup chicken broth
  • 1 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons cilantro, minced

INSTRUCTIONS:

  1. Place a large pot filled with salted water over high heat. When the water boils, add the tagliatelle and cook for 9-11 minutes. Drain and set aside.
  2. Heat a large steel wok over high heat. When the pan is hot, add the sesame seeds and toast until fragrant. Remove from the pan.
  3. Add the sesame and vegetable oil to the skillet. When the skillet is hot, add the chili pepper, ginger and garlic. Cook for 30 seconds until fragrant.
  4. Add the chicken to the wok and cook for 3-4 minutes, tossing occasionally until it is browned on all sides.
  5. Add the carrots, pepper and mushrooms and continue to cook for an additional 3-4 minutes.
  6. Reduce the heat to medium-high.
  7. In a small bowl, combine the sugar, fish sauce and soy sauce with the chicken broth. Pour the sauce over the meat and vegetables and stir well.
  8. Add the cooked tagliatelle to the wok and cook for an additional minute.
  9. Divide the pasta between four warmed pasta bowls. Sprinkle with the toasted sesame seeds and cilantro and serve immediately.

Source: Zosia Cooks

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Pork & Ginger Pot Stickers with Garlic and Sriracha


INGREDIENTS:

  • 2 pounds ground pork
  • 2 packages pot sticker skins (about 40 skins)
  • ½ can water chestnuts, diced
  • 2/3 cup red cabbage, diced
  • 5 cloves garlic, minced
  • 5 green onions, diced
  • ¼ cup fresh ginger, minced
  • ¼ cup cilantro, finely chopped
  • 1 can chicken broth
  • sesame oil
  • 1 tablespoon sriracha 
  • 2 tablespoons soy sauce
  • a bowl of water

INSTRUCTIONS:

  • In a large bowl, combine pork, water chestnuts, cabbage, garlic, onions, ginger, cilantro, sriracha and soy sauce.

To assemble the pot stickers:

  1. On a flat work surface, lay down a pot sticker skin. Place a 1/2 tablespoon "ball" of the pork mixture in the center of the skin. Wet your fingers with water, fold the pot sticker skin in half around the pork mixture and pinch the edges of the pot sticker together to enclose the pork inside. NOTE: If the sides of the pot sticker skins aren't sticking, use more water.
  2. Repeat the above step in batches until all the pork has been used.

To cook the pot stickers:

  1. Heat 1 tablespoon of sesame oil in a large, lidded skillet over medium high heat. Add 10-ish pot stickers to the skillet; let stickers crisp for 2 minutes (until outside is browned).
  2. Pour 1/4 cup of chicken broth into the skillet and cover; let steam for 7-8 minutes or until pot stickers are cooked through.
  3. Repeat the above step until all pot stickers have been cooked.
  4. Serve warm with sriracha or your favorite Asian dip.

Source: Droolworthy

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Corn Dog Fritters


INGREDIENTS:

  • canola or vegetable oil for frying
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp white sugar
  • 1 egg
  • 1/2 cup milk
  • 1 tbsp butter
  • 2 ears of corn, shucked and corn kernels cut off
  • 3 hotdogs, chopped into a small dice

INSTRUCTIONS:

  1. Heat your vegetable or canola oil in a deep sided pot, filled half way up to 375 degrees.
  2. In a medium bowl, combine the flour, baking powder, salt and sugar.
  3. In a separate bowl combine the milk, melted butter and beaten egg.
  4. Stir the milk mixture into the flour mixture and then add the corn kernels.
  5. Drop by large tablespoons into the hot oil and fry for 2-3 minutes, turning, until golden brown and cooked through in the center.
  6. Drain onto paper towels and season with salt.
  7. Serve with ketchup or mustard for dipping.

Source: Mantitlement

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Pasta with Kale and Spinach


INGREDIENTS:

  • 1 pound pasta, cooked according to package directions
  • 1 6oz bag of kale & spinach blend
  • 2 cloves garlic, finely minced
  • 1/4 cup extra virgin olive oil
  • kosher salt & black pepper
  • fresh grated Parmesan Reggiano

INSTRUCTIONS:

  1. Cook pasta according to package directions.
  2. Drain, return pasta to pot.
  3. Add oil, garlic, kale & spinach blend, salt & pepper.
  4. Toss well until kale & spinach wilt.
  5. Serve with fresh grated cheese.


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