Chocolate Chip Cookie Stuffed Fudge Brownies

Chocolate Chip Cookies:

2 ¼ Cup Flour

1 Tsp Baking Soda

1 Tsp Salt

1 Cup Butter (softened)

¾ Cup Sugar

¾ Cup Brown Sugar

1 Tsp Vanilla

2 Large Eggs

1 12 oz Package of Dark Chocolate Chips

Combine flour, baking soda and salt in a medium bowl.  Set aside.  In a large bowl beat the butter, sugar, brown sugar and vanilla until combined.  Add the eggs 1 at a time to combine.  In 3 batches add the flour and mix to combine.  Add choc. chips and mix to combine.

Fudge Brownies:

1 Box of Fudge Brownie Mix

2 Eggs

¼ Cup Water

¾ Cup Vegetable Oil

1 Tsp Salt

¼ Tsp Cayenne Pepper

2 Tbsp Brewed Coffee (cooled)

Preheat oven to 350 degrees.

In a large bowl add brownie mix, eggs, water, oil, salt, cayenne pepper and coffee.  Whisk to combine.

Grease muffin pans with butter or cooking spray.  Fill muffin cups ¾ full with brownie mix.  Using a 1” cookie scoop (or using teaspoons to make a 1” diameter ball), scoop cookie dough into the center of the brownie mix.  Bake for about 26 minutes or until a toothpick comes out clean.

*** You will have extra choc. chip cookie dough.  Line a cookie sheet with parchment paper and scoop 1” balls of the cookie dough onto the sheet.  Place in a 375 Degree oven for about 11 minutes.  Should yield about 50 chocolate chip cookies.

Lentil & Sausage Soup

1 Tbsp EVOO

1 Large Link of Linguica Hot Sausage - Diced

1 Large Onion – Diced

2 Ribs Celery – Diced

1 Large Carrot – Diced

5 Gloves Garlic – Peeled and chopped

2 1/3 Cups Dried Lentils

1 Cup Red Wine

2 1/4 Quarts Water

3 Bay Leaves

1 Tsp Fresh Thyme

1 Can Diced Tomatoes – Drained

1 Tsp Salt

1 Tsp Pepper

In a large pot over med/high heat add EVOO and sausage.  Cook for about 5 minutes to render the fat.  Add in onions and cook 5 minutes, Add celery, garlic and carrots and cook for 3 minutes.  Add in wine and cook for another 2-3 minutes.  Add in dried lentils and cook for about 3 minutes.

Add in water and bring to a boil then reduce to a simmer.  Add in bay leaves, thyme and tomatoes.  Simmer, partially covered for about 30 - 35 minutes.  Take out bay leaves, add salt and pepper and adjust seasoning to taste.  The lentils should have a bit of a bite to them.  If they are mushy, you’ve over cooked them (they’re tricky so just watch the time).

Serve with a nice piece of crusty bread to sop up all the broth.

Roast Chicken Tortilla Soup

1 Package Boneless, Skinless Chicken Thighs (about 12)

1 Cup Apple Juice

1 Tbsp Salt

1 Tbsp Pepper

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tbsp Fajita Seasoning (or Taco)

In a bowl combine seasonings and coat chicken.  In a large pan add the apple juice and then the chicken.  Bake in a 400 degree oven for 25 – 30 minutes.  Cool for about 15 minutes then remove the chicken and shred.  Put the remaining juices in a small saucepan and reduce by half. Skim off the fat and set aside.

1 Cup Wild Rice (I used a wild rice mixture)

2 Tbsp Bacon Fat

6 Cups Water - boiling

Over high heat in a med. sauce pan add the bacon fat and the rice.  Cook about 2 minutes, stirring occasionally.  Add the water, cover w/ lid, reduce heat to low simmer and cook for 45 minutes.  Drain off any residual liquid.

4 Tbsp Bacon Fat

1 Med. Onion – Diced

2 Carrots – Diced

2 Celery Stalks – Diced

6 Garlic Cloves – Minced

½ Anaheim Pepper – Diced

1 Tsp Salt

½ Tsp Pepper

1 Tsp Cumin

¼ Tsp Cayenne

¼ Tsp Red Pepper Flakes

8 Cups Chicken Stock - boiling

1 Can Diced Tomatoes

1 Can Black Beans – Drained

1 Cup Frozen Corn

5 Corn Tortillas - torn

In a large pan add the bacon fat, onion & carrots.  Cook for about 5-7 minutes.  Add the celery and garlic and cook about another 3 minutes.  Add the Anaheim pepper, salt, pepper, cumin, cayenne, red pepper flakes and cook another 5 minutes.  Add the chicken stock, the reserved from earlier chicken juices, bring to a boil and reduce to a simmer for about 30 minutes.  Add in the chicken thighs, tomatoes, black beans and corn.  Cook for about 10 minutes.  Add in the torn corn tortillas and cook about 10 minutes.

Take 10 Corn Tortillas (taco size) and cut into strips.  Spray w/ cooking spray and sprinkle w/ fajita seasoning.  Bake on a cookie sheet in a 400 degree oven for about 15-20 minutes or until golden brown.

Serve soup w/ a garnish of the baked tortillas on top and maybe a few slices of avocado and a squeeze of a wedge of lime.

Bacon Pistachio Brittle

2 ½ Cup Sugar

1 ¼ Cup Light Corn Syrup

1 Cup Water

1 Tsp Salt

1/3 Cup Butter

1/8 Tsp Cayenne Pepper

1 Tsp Espresso Powder

1 Tbsp Baking Soda

1 Package Bacon – Rendered slow and cooked till extra crispy - chopped

1 ½ Cups Pistachios – Chopped

Line a cookie sheet (w/ sides) with parchment paper.  I used an 11 x 16” pan.  Spray generously w/ non stick spray.

In a large sauce pan (I used a Dutch oven), over high heat combine, sugar, corn syrup, water, salt, butter, cayenne pepper & espresso powder.  Stir with whisk until sugar is dissolved.  Bring to a boil for about 10 minutes or until candy thermometer reads 290 degrees.  NOTE:  You HAVE to use a candy thermometer and get the temperature to 290 or it won’t work).

Add baking soda.  It will foam up, don’t worry.  Keep stirring and whisk in bacon and pistachios.  You must work quickly because this reaction happens FAST.  Pour mixture onto cookie sheet and spread out evenly.  Let cool for about ½ hour, then crack brittle and enjoy.

Chicken & Wild Rice Soup

1 Pkg Chicken Thighs – Bone in, Skin on (about 12 pieces)

Water

2 Tbsp Salt

2 Tbsp Pepper

1 Onion – Chopped

2 Carrots – Chopped

2 Ribs Celery – Chopped

5 Garlic Cloves – Smashed

2 Cups Wild Rice (I used a rice blend)

2 Tbsp Bacon Fat

6 Cups Water - Hot

1 Tsp Pepper

1 Tbsp Roasted Mushroom Spice (I make my own but you can use 1 cup chopped fresh Crimini mushrooms)

Pinch Cayenne

1 Med. Onion – Diced

2 Ribs Celery – Diced

4 Carrots – Peeled /Diced

1 Cup Green Beans – 1/2” cut

1 Cup Potatoes – Peeled / Diced

1 Med. Zucchini – Diced

In a large pot add chicken, salt, pepper, onion, carrots, celery, garlic and cover with water to about 1” from the top.  Bring to a boil and reduce to a simmer and cook about 45 minutes.

In a medium sized pot, add bacon fat and rice.  Stir to coat and cook (constantly stirring) about 4-5 minutes.  Add in water, pepper, mushroom spice (or mushrooms), cayenne.  Reduce to simmer, cover and cook about 45 minutes.

Once cooked, remove chicken from pot and let cool.  Remove bones and skin and shred chicken.  Strain broth and skim fat.  To the broth, add in chicken, onion, celery, carrots, green beans, potatoes, zucchini.  Bring to a boil and reduce to a simmer for about 30 minutes.  Add in rice and adjust seasonings accordingly.

Delumpkin Pumpkin Cake

1 - 15 oz. can pumpkin

1 cup melted butter

1/4 cup strong, cold coffee

4 eggs

1 1/2 cup light brown sugar, firmly packed

1/2 cup white sugar

2 tsp. vanilla

2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 tsp. pumpkin pie spice

1 1/2 tsp. cinnamon

2/3 cup Werther's Caramel Specialties Caramelts, chopped (15 candies) or butterscotch morsels

 DIRECTIONS

Preheat oven to 350 degrees. In a large microwave safe mixing bowl, melt the butter for 2 minutes in microwave. Remove and add the pumpkin, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther's candies (or butterscotch morsels) and turn into a 9x13-inch baking pan that has been greased and floured (I use Baker's Joy spray). Bake for 30-37 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting.

Delicious, silkily moist pumpkin cake that can be dressed up with cream cheese frosting, whipped cream or enjoyed completely naked.

Recipe courtesy of: 

http://www.cooking.com/recipes-and-more/recipes/delumpkin-pumpkin-cake-recipe-10002671.aspx?CCAID=cknwrdne04489bd&s=s0051058758s&mid=1613801&rid=51058758#axzz2h8nMgQJs

Beef Stew

2 1/2lbs cubed beef

½ cup flour

1 tsp salt

1 tsp pepper

8 tbsp EVOO (4 tbsp into 2 batches)

2 tbsp EVOO

1 Medium Onion – Diced

3 Large Carrots – Diced

3 Ribs Celery – Diced

1 Cup Sliced Crimini Mushrooms

5 Cloves of Garlic – Minced

2 Med. Potatoes- Peeled & Diced

1 Cup Red Wine

¼ Cup Worcestershire Sauce

3 tbsp Grain Mustard

1 cup Green Beans – ½” dice

1 cup Frozen Peas

1 Cup Frozen Corn

4 Cups Beef Broth

1 Cup Water

In a large bowl cover the beef in flour, salt, pepper. Shake off the excess. In a large pot over med/high heat add 4 tbsp EVOO. Add the beef in 2 batches and brown on all sides and then set aside.

Add in another 2 tbsp EVOO and onions.  Cook for 2 minutes then add in carrots, celery, mushrooms, garlic, potatoes and cook for 5 minutes.  Add in red wine, Worcestershire sauce and mustard and cook for 5 minutes

Add in green beans. Cook for about 5 minutes then add in peas and corn.  Cook for 2 minutes then add in beef broth and water.

Simmer for about 20 minutes, adjust seasonings and then serve.

Pork Loin Veggie Lo Mein

EVOO

1 Cup Sliced Crimini Mushrooms

1 Cup Green Beans – ½” slices

½ Bunch Asparagus – ½ “ slices

1 Cup Broccoli – Chopped

1 Cup Red Peppers – Sliced & Cut in ½

1 Savoy Cabbage – Shredded

2 Cups Pork Loin – Cooked & Sliced

1 Cup Bean Sprouts

1 lb Spaghetti

Sauce:

4 tbsp Soy Sauce

1 tbsp Sesame Oil

3 tbsp Dijon Mustard

3 tbsp Brown Sugar

2 tbsp Peanut Butter

½ tbsp Ginger – Grated

1 Cup Chicken Stock

2 Green Onions – Diced (for garnish)

2 tbsp Sesame Seeds (for garnish)

In a large sautee pan over med/high heat add 2 tbsp EVOO.  Add mushrooms and cook on each side to brown, about 3 minutes per side.  Remove mushrooms.  Add about 1 tbsp EVOO and add in green beans, asparagus, broccoli.  Cook about 5 minutes until browned.  Remove from pan.  Add 1 tbsp EVOO and cabbage.  Cook about 8 minutes until caramelized.

In a large pot of boiling water, cook spaghetti according to directions (about 8 minutes).  Reserve about 1 cup of liquid if needed to thin out sauce.

While pasta is cooking, in a small pan over med / low heat add soy sauce, sesame oil, mustard, brown sugar, peanut butter, ginger and chicken stock.  Cook for about 3 minutes, stirring to combine and not burn.

In a large bowl add in the pasta, veggies, bean sprouts, cooked pork loin and the sauce.  Combine fully.  If needed to thin out the sauce add in some of the pasta water.

Garnish with green onions & sesame seeds.  Enjoy.

Red Beans & Rice

3 tablespoons bacon grease

1/2 Med. Onion – Diced

1 Rib Celery - Diced

1/2 Red Pepper – Diced

1 Hatch Chili – Diced (could substitute Anaheim)

5 Cloves Garlic – Smashed / grind into paste

2 Cups Ham – Chopped

1 Large Link Hot Smoked Sausage – Remove casing / Dice

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 Tsp Cayenne Pepper

2 tsp Fresh Thyme

1 tsp Paprika

1 tsp Cumin

1/2 of a 7 oz Can of Chipotle Sauce

8 Cups Chicken Stock - Hot

2 Cups Water - Hot

4 Cans of Red Beans – rinsed & drained (separated into 2 batches)

4 Cups Cooked White Rice

Directions

In a large pot, heat the bacon grease over medium-high heat.  Add the onions and cook for 2 minutes.  Add the celery and pepper/chili and cook for 2 minutes.  Add the garlic and cook for 2 minutes.  Remove from pot but leave the grease behind.

Add the ham and sausage to the pot and brown for about 5 minutes.  Reduce the heat to medium and add about 1/4 cup water and put a lid on it slightly cracked open.  The time here will vary but the idea is to render all the fat out of the sausage and crisp up the ham/sausage.  Mine took about 5 minutes, remove the lid and cook another 5 minutes stirring about every minute.

Add the onion mixture back into the ham/sausage.  Add salt, black pepper, cayenne pepper, thyme, paprika, cumin and chipotle sauce.  Stir to combine and cook about 5 minutes.

Add the chicken stock and water to the pot.  Bring to a boil and then reduce to a simmer covered w/ the lid slightly cracked.  Add in 1/2 the beans.  The remaining half of beans you need to mash up with a fork then add into pot.  Stir to combine.  The smashed beans will thicken the sauce.  Simmer for about 1/2 hour or until the sauce becomes the consistency of a thin gravy. 

Adjust seasonings accordingly and serve over white rice w/ green onions or parsley as a garnish.

Marshmallow Fudge Brownies

1 Cup Butter

½ Cup Chocolate Chips – divided into ¼ cups

2 Cups Sugar

4 Eggs – Room temp.

1 tsp Vanilla

½ tsb Salt

2 tbsp Coffee – brewed – leftover from morning

½ tsp Espresso Powder

¼ tsp Cayenne Pepper

¼ tsp Baking Powder

1 Cup Flour

1 Cup Marshmallows – small

Preheat oven to 350 degrees.  Grease a 9x13” pan generously (and maybe even line it with parchment paper).

In a pot over low heat melt butter and then add in ¼ cup chocolate chips whisking constantly to melt.  Remove from heat and stir in the sugar.  Let cool a few minutes.

Whisk in the eggs, 1 at a time and then add the vanilla, salt, coffee, cayenne pepper & baking powder.  Whisk until combined.  Add in the flour and whisk to combine.

Pour ½ of the batter into the pan.  Sprinkle w/ marshmallows and remaining ¼ cup of chocolate chips.  Pour remaining batter over and jiggle pan to even out.

Bake about 30-35 minutes or until a toothpick comes out clean.  Cool COMPLETELY before removing from pan.  * The marshmallows make this brownie stick to the pan so be patient getting them out of the pan.

Bacon Sugar Cookies w/a Chocolate Ganache

2 ¾ Cups Flour

1 tbsp Baking Soda

½ tsp Baking Powder

1 Cup Butter – Room temp

1 ½ Cups White Sugar

1 Egg – Room temp

1 tsp Vanilla

2 tbsp Water

¼ tsp Salt

1 Cup Bacon – Crispy and Chopped

¼ Cup Choc. Chips

Pinch of Salt

¼ tsp Espresso Powder

2 tbsp Coffee – leftover from morning

2 tbsp Heavy Cream

Preheat oven to 375 degrees.  In a small bowl mix together flour, baking soda, baking powder – set aside.  In a large bowl add butter and sugar.  Mix together to cream, about 2-3 minutes.  Add in egg and vanilla.  Mix to combine.  In 3 batches add in the dry ingredients and ¼ tsp salt.

Mix in bacon.  My dough was sort of thick so I mixed it with my hands and gradually added in 2 tbsp of water until it brought it all together.

Using a small cookie scoop (or your hands) place balls of dough on un-greased cookie sheet (should be about 1” ball).

Most sugar cookie recipes say to bake about 8-10 minutes.  For some reason these took about 14 minutes in the oven to become crisp and slightly browned on top.  Cook cookies completely.

Over a double boiler (making sure the bowl does NOT touch the water) add chocolate chips, cream, and liquid coffee.  Wisk to melt and then add in pinch of salt and espresso powder.  Wisk to combine.  The chocolate should be thick but liquefied and coat the back of your wisk.

Either drizzle over the cookies or place a dollop in the center.  Wait for chocolate to cool and serve.  It’s a delicious cookie of sweet, salty, crunchy.  Enjoy.

3 Meat Chili

4 tbsp EVOO

1 lb Ground Turkey

1 lb Ground Pork

2 lb Ground Beef

1 Large Onion Diced

6 Cloves of Garlic – diced

2 Jalapenos – Seeded – diced

1 Cup Crimini Mushrooms – diced

1 Green Pepper – Seeded – diced

1 Red Pepper – Seeded – diced

1 Can Black Beans – rinsed

1 Can Chipotle Sauce

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Coarse Salt

1 tbsp Ground Pepper

1 tbsp Cayenne Pepper

1 tbsp Smoked Paprika

2 tbsp Chili Powder

1 Jar Pasta Sauce

In a large pot on med / high heat add the EVOO and onion. Cook for 5 minutes then add garlic and jalapenos. Stir and cook another 5 minutes.  Remove and add another 2 tbsp EVOO and mushrooms and cook for 5 minutes.

Remove veggies and add in meats in 3 batches and cook about 5 minutes or until browned.  When removing each batch of meat from pot, put in a colander to drain the fat.   After last batch of meat has browned, remove excess fat from pot.  Add veggies and meat back to pot.  Add in Chipotle sauce and spices.  Cook about 10 minutes. Add in Green / Red Peppers and pasta sauce.  Simmer about 10 minutes (or longer for depth of flavor).  Adjust seasoning if necessary.  Serve by itself or with cheese, sour cream or other garnishes.

Peanut Butter / Fudge / Marshmallow / Caramel Candy

INGREDIENTS

PIE CRUST:

25 cream-filled chocolate sandwich cookies

4 tablespoon butter, melted

PEANUT BUTTER FUDGE:

1 1/2 cups confectioners' sugar

1/2 stick butter

1 cup brown sugar

1/2 cup whipping cream

1/2 teaspoon salt

1/2 cup peanut butter

1/2 teaspoon vanilla extract

CARAMEL:

1/2 cup heavy cream

1/2 cup brown sugar

1/2 cup granulated sugar

1/4 cup corn syrup

1/4 cup whipping cream

1/2 stick butter

1/2 teaspoon salt

1/2 teaspoon vanilla extract

MARSHMALLOWS:

½ bag mini marshmallows

CHOCOLATE FUDGE:

1 1/2 cups confectioners' sugar

2 tablespoons butter

1 1/2 cups heavy cream

4 tbsp sugar

2 tbsp brewed / cooled coffee

1/2 teaspoon salt

1/4 cup milk chocolate chips

1/2 teaspoon vanilla extract

DIRECTIONS:

For the crust: Preheat the oven to 350 degrees F. In a food processor, break up the cookies & butter into small pieces and press into a buttered 9-by-9-inch baking pan. Bake for 11 minutes. 

For the peanut butter fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, whipping cream and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the peanut butter and vanilla. Pour the mixture over the confectioners' sugar and mix. Spoon the mixture into the cookie pie crust until it is completely covered. 

For the caramel: In a small saucepan, combine the heavy cream, brown sugar, granulated sugar, corn syrup, whipping cream, butter and salt. Heat over low heat until the butter is completely melted. Gradually increase the heat to high and bring the mixture to a boil, stirring frequently. Continue to wisk until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge. If you don’t have a candy thermometer, about 7-10 minutes until it forms a loose ball and pulls away from the sides.

For the marshmallows:  Sprinkle the marshmallows over the caramel layer evenly.

For the chocolate fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the cream, sugar and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the chocolate, coffee and vanilla until all the chocolate is melted and the mixture is smooth. Pour the mixture over the confectioners' sugar. Beat with an electric mixer for 3 to 4 minutes until very smooth. Spread evenly over the marshmallow layer with a spatula. 

 Cool for about 30 minutes at room temperature for 30 minutes and then cool in fridge for about an hour. Then cut into 1” squares and serve.

Roasted Carrot & Cauliflower Ginger Soup 2

Ingredients:

7 Carrots - Peeled – Cut into 1 inch pieces

1 Whole Cauliflower - Cut into florets

1 Med. Onion – But into 4 pieces

5 Garlic Cloves – Smashed & Peeled
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Salt
1 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tbsp Grated Ginger
1 tbsp Curry Powder
5 Cups Veggie Stock

Preheat oven to 450 degrees.  In a sheet pan add carrots, cauliflower, onion & garlic.  Coat in the EVOO, 1 tbsp salt, 1 tbsp pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 1 hour, flipping over 1/2 way through.

In a large pot heat veggie stock to a simmer.  Add in vegetables, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit (if necessary).  Taste to adjust seasoning.  Simmer about 10 minutes and serve. * I garnished my soup w/ fried kale.

Super Fudgy Bacon Brownies w/a Cayenne Kick

2 Boxes Mocha Fudge Brownie Mix

1 Cup Vegetable Oil

½ Cup Coffee (I just use left over from morning)

4 Eggs

1 ½ tsp Cayenne Pepper

1 tsp Salt

½ Cup Tiny Chocolate Chips

1 ½ Cups Bacon – chopped finely

Set oven to 350 degrees.  Line 13 x 9” pan w/ parchment paper (bottom & sides).  Spray parchment paper w/ non stick cooking spray.

In a large bowl, mix together brownie mix, oil, coffee, eggs, 1 tsp cayenne pepper, salt.

Pour ½ of the batter into the pan.  Sprinkle ½ of the chocolate chips evenly over the batter.  Pour remainder of batter into pan.  Coat batter with the bacon and sprinkle remaining chocolate chips.  Dust with the remaining ½ tsp cayenne pepper.  Lightly pat the topping into the brownie mix.

Bake in oven for about 40 minutes.  Check brownies w/ a tooth pick to make sure it comes out clean and the brownies are done.

Cool and cut into about 1” squares.

Ginger Turkey & Pork Pot Stickers

EVOO (Extra Virgin Olive Oil)

8 oz. Sliced Crimini Mushrooms

1 Medium Onion – Small Dice

8 Scallions - Roots/Tops cut off – Diced

2 Cups Napa Cabbage – Shredded & Diced

1 Jalapeno – Seeded & Small Dice

1 Serrano Chili – Seeded & Small Dice

1 Grilled Zucchini – Small Dice (doesn’t have to be grilled, that’s just what I had)

1 Carrot – Peeled & Small Dice

10 oz. Ground Turkey

10 oz. Ground Pork

4 Roasted Garlic Cloves – Smashed into a paste (can be raw, not roasted if needed)

1 tbsp Corn Starch

2 tbsp Brown Sugar

1 tbsp Grated Fresh Ginger

1 tbsp Rice Wine Vinegar

2 tbsp Low Sodium Soy Sauce

1 tsp Toasted Sesame Oil

1 Package Won Ton Wrappers

2 Cups (approx) Chicken Stock

In a large pan, over med/high heat, add about 2 tbsp EVOO. Once heated, add the mushrooms.  Brown on both sides (about 10 minutes) then add in the onion and sautee another 10 minutes.

In a large bowl add the (cooled) mushroom/onion mixture, scallions, cabbage, jalapeno, Serrano chili, zucchini, carrot, turkey, pork & garlic.

In a small bowl combine the corn starch, brown sugar, ginger, rice wine vinegar, soy sauce and sesame oil.  Stir to combine.

Add the liquid mixture to the large bowl and mix to combine.

Wet the edges of the won tons with water.  Add about 1 tsp of the filling.  Pull opposite corners together in the middle and pinch down the sides to secure the filling inside doesn’t spill out.

In a large shallow pan w/ lid, add about 1 cup of chicken stock and bring to a simmer. Add in the pot stickers (in batches) and cover.  Simmer about 5 minutes.  Take out and place on paper towel to drain the water.  Add more chicken stock for other batches.

In a large pan over med/high heat, add about 2 tbsp EVOO. Add in the pot stickers and cook to brown the bottom.  Enjoy!

Satanic Brownies

1 ¾ cup all purpose flour

¾ cup confectioners’ sugar

1/3 cup baking cocoa

1 1/4 tbsp sea salt, divided

4 tbsp coffee, divided

¾ cup cold butter

14oz. can sweetened condensed milk

1 teaspoon vanilla

2 cups semi-sweet chocolate chips, divided

¼ tsp cayenne pepper

20 cubes of caramel

1 cup chopped almonds

1/3 cup toffee bits

In a food processor combine the flour, sugar, ¼ tsp salt and cocoa.  Add the butter and 2 tbsp coffee and process just until the mixture resembles coarse sand.

Press firmly into a buttered 13 x 9 baking pan.

Bake at 350 degrees for 10 minutes.

While crust is baking, combine condensed milk, vanilla, 2 tbsp coffee, cayenne pepper and 1 cup choc. chips in a medium saucepan.  Heat, stirring until mixture is smooth. 

In a bowl, combine almonds, toffee bits, 1 tbsp sea salt and remaining cup of choc. chips.

Remove crust from oven.  Divide caramels evenly over the crust.

Pour chocolate mixture over crust.  Sprinkle almonds, toffee, salt and choc. chips over the chocolate layer and press down firmly.

Bake another 18-20 minutes.  Let cool.  Enjoy!

* This is a very rich recipe so cut into about 1 inch squares.

Roasted Carrot & Cauliflower Ginger Soup

Ingredients:
7 Carrots - Peeled - Split in half
1 Whole Cauliflower - Cut into florets
4 tbsp Extra Virgin Olive Oil (EVOO)
1 1/2 tbsp Salt
1/2 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tsp Grated Ginger
1/2 tbsp Curry Powder
5 Cups Chicken (or Veggie) Stock
1 Cup Water

Preheat oven to 450 degrees.  In a sheet pan lined w/ foil add the carrots and cauliflower.  Coat in the EVOO, 1/2 tbsp salt, pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 45 minutes, flipping over 1/2 way through.

In a large pot heat up chicken or veggie stock to a simmer.  Add in carrots, cauliflower, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit.  Taste to adjust seasoning.  I had to add in 1 tbsp of salt but yours may differ.  Simmer about 10 minutes and serve.

Strawberry Chocolate Chip Muffins

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar + 1 teaspoon

4 tablespoons unsalted butter, melted and cooled slightly
1 1/2  6 oz containers of Plain Greek Yogurt
10-12 oz of fresh strawberries (2 cups diced)

4-6 oz Chocolate Chips

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Cut the tops off the strawberries and then dice the strawberries and place in a bowl.  Add 1 teaspoon of sugar and stir to combine.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl about 20 seconds. Add the sugar and whisk until thick, about 30 seconds. Add the melted butter and whisk. Add the yogurt and whisk to combine.

Add the flour mixture to the yogurt mixture in 3 batches mixing to combine each batch.  Add in the strawberries and chocolate chips and fold with a rubber spatula until the evenly distributed. The batter will be very thick (don’t worry). Do not over mix.

Using a large spoon or a ice cream scoop divide the batter into the muffin cups.  Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.  Immediately remove muffins to a wire rack and cool for at least 5 minutes.

Chicken Mac & Cheese Soup

4 tbsp Butter

1 tbsp Bacon Fat

8 tbsp flour

1 Quart Chicken Stock

½ Gallon Milk

4 Cloves of Garlic – Smashed

4 Cups Cheddar Cheese

½ lb Pasta

1-2 Roasted Chicken Breasts – Shredded

½ tsp Cayenne Pepper

½ tsp Paprika

2 tbsp Salt

* Garlic Croutons

In a large pot over med/high heat melt the butter and bacon fat.  Wisk in flour and cook for 1 minute.  Add in chicken stock and milk.  Cook for about 5 minutes.

In a large pot with salted boiling water and garlic cloves, cook pasta for 6 minutes.  Drain and remove garlic cloves, smash garlic into a paste and add into the liquid mixture.

Add Cheese, cayenne, paprika and salt to liquid mixture.  Wisk until cheese is dissolved.  Add in chicken and pasta.  Stir to combine.  Adjust seasonings to taste.

* Slice a loaf of Garlic Ciabatta Bread in half and cut into about 1” cubes.  Mix with 6 tbsp EVOO, 1 tsp salt, 1 tsp garlic powder.  Pour out onto cookie sheet and bake in a 475 degree oven until golden brown.

** As with all soups the seasonings and ingredients are totally open to interpretation.  You could add broccoli and wine to this soup for a totally different texture and flavor.

Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

2 tbsp EVOO

1 ½ - 2 lbs Cubed or Shredded Beef

1 Med. Onion – diced into ¼ “ pieces

3 Carrots – Peeled and diced into ¼“ pieces

3 Ribs of Celery – diced into ¼“ pieces

4 oz Crimini Mushrooms – Sliced and diced into ¼“ pieces

6 Cloves of Garlic – smashed and ground into a paste

1 Green (or Red) Pepper – Seeded and diced into ¼“ pieces

1 Cup Green Beans – Cut into ¼” pieces

4 14.5 oz cans (or 2 cartons) of Beef Broth

1 Cup (Uncooked) Barley – Follow directions but add in 1 smashed garlic clove

* Various seasonings

Cook Barley according to the package and add in 1 smashed clove of garlic.

In a large pot or Dutch Oven over high heat add in the EVOO and then the Beef *.  May have to do in batches.  Stir occasionally until browned.  Remove beef from pot.

In same pot add onions, carrots, celery, mushrooms, garlic *.  Cook for about 8 minutes over med/high heat. Add in peppers, green beans, beef and beef broth and cook for about 5 minutes *.

Add in Barley and simmer for 5 minutes.  Adjust seasonings accordingly and then simmer another 10 minutes *.

* I make my own seasoning blend with salt, pepper, garlic, onion, thyme, rosemary.  But you can use your own seasonings to guide your own palate.

Ginger Turkey Pot Stickers

1 Package Ground Turkey

2 tbsp Extra Virgin Olive Oil (EVOO)

½ Head Cabbage  - cut in ¼

1 Onion – Peeled - cut in ¼

1  Large Carrot – Peeled – cut in ¼ (or 1 cup pre shredded carrots)

1 tbsp Fresh Ground Ginger

2 tbsp Low Sodium Soy Sauce

½ tsp Cayenne Pepper

1 tbsp Brown Sugar

1 Package Round Won Ton Wrappers

2 Scallions – finely chopped

1 tbsp Sesame Seeds

In a pan over med/high heat add the EVOO and Turkey.  Break the turkey up and brown it about 5 minutes.  Drain off any oil and set turkey aside.

In a food processor add cabbage, onion, carrot and shred to combine.  In a large bowl add the cabbage mixture, the ground turkey, ginger, soy sauce, cayenne pepper and brown sugar.  Mix well.  Taste to adjust seasonings accordingly.

Take the won tons and with a pastry brush or your finger, wet the outer edges with water.  Take about a teaspoon of the ground turkey mixture and place in the center of the won ton.  Fold the won ton in ½ and press the edges to firmly seal.

In a shallow pan bring about 2” of water to a simmer.  Salt like you would pasta.  Gently add in the won tons (in batches) and simmer about 1 minute on each side.

In another pan w/ 1 tbsp EVOO, on med/high heat, add in the won tons and brown on each side (about 1 minute each side).

Garnish with chopped scallions and sesame seeds.  For an added flavor add your favorite Asian dipping sauce.

Fun Alcohol Tips

Champagne is a location, not a type of alcohol.  Champagne is in France and any "sparkling wine" made in that region is called Champagne.  Prosecco is a lot less expensive and has a little more sugar and many like it better than Champagne.

Scared to open Champagne because of the flying cork and the spilling?  Tilt the bottle to 2:00 and turn the cork towards you and bam!  Open bottle and no spill.  It's all about the angle.

Like Red Wine but sometimes a little pricey?  You can buy less expensive red wine but the trick is to decant.  It's all about the oxygen.  Open the red wine a few hours before you drink it and the oxygen getting into the wine will actually make it taste better.  Having a party?  Pre-pour the glasses of red wine in the morning and serve at night and the less expensive wine will taste so much better.

Also red wine is best when it's served just under room temperature.  So refrigerate red wine and then take it out and let it sit out 20 minutes before serving.

If you like martini's with olives but are a little slow to finish the drink before it gets warm, try freezing the olives and then add to the martini.  They act as little ice cubes to keep the drink cold while not watering it down.

If someone brings you white wine that is not cold, wrap it in damp paper towels and place it in the freezer for 10 minutes.  Viola, chilled white wine.

Roast Chicken & Spinach Stuffed Shells

1 Roast Chicken or 3 Chicken Breasts – Skin on, bone in.

  - Lemon slices under the skin and salt, pepper, onion & garlic powder, etc. on the skin.

1 Pkg Frozen Chopped Spinach – Thawed and drained

2 32 oz Ricotta Cheese – Room Temp and broken up.

2 Eggs – Room Temp – Beaten

2 tbsp Sugar

1 tbsp Salt

½ tbsp Pepper

1 tsp Garlic Powder

¼ tsp Nutmeg

2 8 oz. Shredded Mozzarella Cheese – divided in half

1 cup Grated Parmesan Cheese

2 12 oz boxes of Jumbo Shells

¼ cup Fresh Basil – Sliced thin

2 tbsp Butter

2 jars Tomato Sauce

You can either break down a store bought rotisserie chicken, roast your own (whole 350 for about 60 minutes) or roast chicken breasts (350 for about 30-35 minutes).  Shred chicken.

In a large bowl combine the ricotta cheese, spinach, eggs, sugar, salt, pepper, garlic powder and nutmeg.  Stir to combine.  Add in the shredded mozzarella cheese, parmesan cheese and shredded chicken and taste to adjust seasoning if necessary.

In a large pot w/ boiling, salted water, add the shells.  Under cook the shells by 2-3 minutes.  My brand said to cook for 9 minutes so I cooked mine for 6-7 minutes.  You want to slightly undercook the shells because they will continue cooking in the oven and this way they will stay together and not fall apart.  Cool shells.

Fill the shells generously with the filling.  Take a buttered baking dish and coat the bottom with your tomato sauce.  I make my own but you can use 2 jars of your favorite brand.  Layer the shells in a single layer in the dish.  This recipe made 2 large baking dishes full.  Ass another layer of sauce over the shells (add as much or as less as you’d like).  Sprinkle basil over the shells.  Sprinkle over the 2^nd half of the mozzarella cheese and dab bits of the butter over the shells.  Loosely cover the shells with aluminum foil, trying not to have the foil touch the cheese.

Bake in a 350 degree oven for 45 minutes (take foil off for final 15 minutes to brown the top).  Let cool about 15 minutes before serving.  Enjoy.

* If making this in advance, after you cover in foil, put in fridge.  The day you’re going to serve, take out about ½ hour before you put in oven.  Also can freeze well, but just take out of freezer the day before and let thaw in fridge.