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.

Peanut Butter Marshmallow Cream Cookies

3 Cups Unsalted Butter – Room Temperature

3 Cups Brown Sugar – ½ light, ½ dark

2 ¼ Cups Sugar

3 Cups Peanut Butter

6 Eggs –Room Temperature - Beaten

4 ½ Cups Flour

3 Cups Quick Cooking Oats

6 tsp Baking Soda

3 tsp Salt

3 tsp Unsweetened Coco Powder

4 7oz. containers of Marshmallow Fluff

In a large bowl mix together butter, brown sugar, sugar, peanut butter.  Add in eggs in 3rds.  In a medium sized bowl combine flour, baking soda, salt, coco powder.  Mix the dry ingredients into the wet in 3rds.  Using a large spoon or spatula, stir in the oats to combine.

Preheat oven to 350 degrees.  Using a small cookie / ice cream scoop (or a teaspoon) drop cookie dough onto cookie sheets lined with parchment paper.  Bake about 10-15 minutes depending on your oven.  You’re looking for a nice golden brown.

Let cookies cool completely then match up cookies in like sizes.  Scoop about 1 tbsp marshmallow fluff (or more if you like) onto the bottom of a cookie.  Then take the 2^nd cookie and, rotating back and forth to spread out the marshmallow fluff, top the 1^st cookie.  Lay cookies on a flat surface to set up.  They may slide a bit if on an angle.

* This makes a large batch of cookies so it’s perfect for a group party but feel free to cut the recipe in ½ for smaller batches.

Pommes De Terre a la Boulangere

4 Onions (2 red, 2 yellow) – Cut in ½ and then sliced paper thin

3 ½ tbsp Butter

1 ½ tsp Bacon Fat (or EVOO)

2 Large Garlic Cloves – Peeled, smashed into a paste

3 Large Russet Potatoes – Peeled and sliced about 1/8” (I use a Mandolin)

1 tsp Salt

¾  tsp Pepper

1 tsp Fresh Thyme (or ½ tsp dried)

2 tbsp Parmesan Cheese

2 Cups Beef Broth

In large pan over med. heat, add 1 ½ tbsp butter, the bacon fat and add onions.  Sautee for about 25 minutes or until translucent and starting to caramelize.  Add in garlic and sautee for about another 5-10 minutes.

Butter a baking dish, bottom and sides with 1 tbsp butter (I used one that was about 10x7 but you can use any similar size).  Take 1/3 of the onions and add a layer to the dish.  Take potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/3 salt, 1/3 pepper, 1/3 parm cheese and 1/3 thyme over potatoes.  Repeat onions, potatoes and seasoning 2 more times.  Add 2 cups beef broth.  Break 1 tbsp butter over the top of the potatoes.

Cover dish with aluminum foil and place in preheated 350 degree oven for 2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another ½ hour to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.

* You could add shredded cheese in between the layers and on top for a variation.

Homemade Pretzels

1 ½ tbsp dry active yeast

1 ½ Water

1 tbsp Agave Nectar

2 ½ cups Whole Wheat Flour

2 Cups Flour (plus about ½ cup for dusting)

1 tsp sea salt

2 large Eggs

(toppings)

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 1/2 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.

On a floured board, roll out one piece of dough into a 9 x 12-inch rectangle, 1/2 inch thick, with a shorter side facing you.

Cut the dough into three 12 x 3-inch strips.

Roll each strip into a rope. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and twist them 3x and fold over to make a pretzel shape. Space the pretzels 1 inch apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes.

Szechwan Chicken Mac & Cheese

Szechwan Sauce:

4 tbsp Rice Wine Vinegar

2 tsp Worcestershire Sauce

4 tsp Tabasco

4 tbsp Toasted Sesame Oil

2 tbsp Low Sodium Soy Sauce

2 tbsp Dijon Mustard

4 tbsp Brown Sugar

½  tsp Cayenne Pepper

1 tsp Red Pepper Flakes

2 tbsp Grated Ginger

3 Boneless, Skinless Chicken Breasts

2 Cups Mustard Greens- Finely chopped

2 lbs Penne Rigate Pasta (or your favorite pasta w/ holes and ridges, but NOT elbow)

8 tbsp Butter

8 tbsp Flour

4 Cups Milk

1 tbsp Salt

4 Cups Shredded Cheddar Cheese

Take ½ of the Szechwan Sauce and marinate the chicken for at least an hour (overnight is great).  In a med / hot pan w/ a little extra virgin olive oil sear the chicken, about 3 - 4 minutes each side.  Set aside for 15 minutes.  Then slice chicken and cube into about ¼”.

In a large pot w/ salted water, boil the pasta for 5 minutes then drain.

In a pot, over med heat melt the butter then add in the flour and stir to mix about 3 minutes.  Then add in milk that you warmed and salt.  Wisk to combine and make sure there are no lumps.  Add in 2^nd ½ of Szechwan sauce and cheese.  Wisk to combine and melt cheese.  Taste and adjust seasonings accordingly.

In a large bowl add chicken, pasta, mustard greens and sauce and mix until combined.

Butter a large baking dish and then add the mac & cheese.  Bake in a 350 degree oven for 45 minutes covered with aluminum foil.  Remove foil and bake for another 15 minutes.  Let cool about 15 minutes and then serve.

* if you’re making ahead and putting in the fridge, take out of the fridge 30 minutes before baking.

Roasted Garlic / Oil

This is a multi-use recipe.  Take about 3 bulbs of garlic, peel them and trim off the root.  Add them in a pan with about 1-2 cups of Extra Virgin Olive Oil.  Bring to a boil and then reduce to a simmer for about 45 minutes.  The garlic should slowly cook through but not brown.

Use the garlic to schmear on sandwiches or other recipes but the oil you can save as a flavored garlic oil.  So delicious in so many recipes.

Refrigerator Chicken Soup

This is a quick cheat for a delicious hearty slow cooked dinner.  The title comes from cleaning out your refrigerator of leftover foods and putting them in a pot of chicken stock and turning it into a soup.

I had onions, celery, carrots, mushrooms, garlic, green pepper, broccolini, corn, tiny cheese ravioli, tiny pasta shells and a chicken breast.  Sautee the veggies, add spices, add chicken stock and pasta.  Simmer 10 minutes and serve.

But really you can use whatever leftovers you have add chicken stock and turn it into a soup.

Chocolate Chocolate Chip Peanut Butter Fudge Brownies

*This is a really easy, cheat of a semi-homemade recipe.

2 Boxes Chocolate Fudge Brownie Mix
1/4 Cup Water
1/4 Cup Coffee (leftover from the morning is fine)
1 Cup Vegetable Oil
4 Eggs (beaten)
Pinch of Salt
1/2 Cup Chocolate Chips
2 Tbsp Flour
1/2 Cup Peanut Butter

In a large bowl mix brownie mix, water, coffee, vegetable oil, eggs, salt.  Grease a 13x9 baking dish (even if it's non stick) or line bottom and sides w/ parchment paper).  Pour in 1/2 the batter.  In a small bowl add chocolate chips and flour.  Stir to coat the chips in flour and sift.  Sprinkle chips around the 1st layer of batter.  Add the remaining 1/2 of batter.

Heat the peanut butter in a microwave for about 30 seconds.  Spoon peanut butter in vertical lines over the top of the brownie batter.  With a toothpick or skewer, vertically go in circles mixing the peanut butter and the brownie batter to form a circular design.

Bake in a 325 degree oven for about 40-45 minutes.  After 40 minutes keep checking center of brownies w/ a toothpick to make sure it comes out clean.  Ovens vary so it may be a few more minutes.

Let cool at least 1/2 hour before you cut and serve.  They are pretty rich and fudgy so I usually cut into about 1 inch cubes.  Also good served with vanilla ice cream or frozen yogurt.

Beef & Bean Chili

4 tbsp Extra Virgin Olive Oil (EVOO)

2 Med. Onions - ¼” dice

8 oz Crimini Mushrooms – chopped

1 Large Jalapeno – Seeded & Finely Diced

4 tbsp Balsamic Vinegar

3 ½ lbs Ground Beef

5 Japones Dried Peppers – (or 1 tsp Cayenne Pepper)

1 tbsp Cumin

¼ cup Chili Powder

5 Cloves Garlic – Smashed & Finely Diced

½ tsp Salt

¼ Cup Dijon Mustard

½ Cup Ketchup

1 Can Black Beans – Drained & Rinsed

2 Cans Pinto Beans – Drained & Rinsed

2 Cans Chili Beans – With Juice

1 Green Pepper – Seeded – ½” Dice

1 Red Pepper – Seeded – ½” Dice

2 Jars Tomato Sauce

In a med/large pot over med/high heat add the EVOO then onions.  Cook onions until caramelized, about 10 minutes, stirring occasionally.  Add in mushrooms and jalapeno and cook another 10 minutes.  Add the balsamic vinegar and cook another 3 minutes.  Remove contents and set aside.

In same bowl add the ground beef in batches and brown then drain and remove to bowl.  Remove all but ½ cup fat.  Add in the japones (or cayenne).  Cook down about 2 minutes.  Remove japones.

Add back in the beef, onions, mushroom mixture.  Add the cumin, chili powder, garlic, salt, mustard, ketchup.  Stir to coat and cook about 3 minutes.  Add in the beans and peppers and cook about 5 minutes.  Add in the tomato sauce and simmer for about 30 minutes.

Adjust the seasonings accordingly and serve with shredded cheddar cheese, sour cream, chopped scallions and corn bread.

Roast Chicken "Mock" Pie

3 tbsp Butter

2 tbsp Extra Virgin Olive Oil (EVOO)

1 Large Potato – Peeled, ¼ inch dice

½ Cup Crimini Mushrooms – diced

1 Small/Medium Onion – ½ inch dice

2 Garlic Cloves – crushed

2 Celery Stalks – ¼ inch dice

½ Cup Green Beans – ¼ inch cut

½ Cup Carrots – ¼ inch dice

1 Cup Frozen Peas

1 Cup Frozen Corn

2 tbsp Parsley – finely chopped (stems and leaves)

2 Cups Roasted Chicken – chopped or shredded (make your own or store rotisserie)

4 tbsp Flour

5 Cups Chicken Stock - hot

1 Cup Water - hot

1 tsp Salt

½ tsp Pepper

1 Tube Large Biscuits

¼ Cup Shredded Cheddar Cheese

1 tsp Chives – fine chop

In a pot over med/high heat add butter and EVOO until melted.  Add potato and cook 5 minutes, stirring occasionally.  Add in onion and mushrooms and cook 5 minutes.  Reduce to medium heat and add garlic, carrots, green beans, celery and chicken and cook 5 minutes.  Add in flour, stir to coat and cook about 2-3 minutes.  Add Salt, Pepper, chicken stock and water.  Cook about 5 minutes stirring occasionally to thicken.

Once thick add in peas, carrots and parsley.  Adjust seasonings accordingly.

Open your tube of biscuits and roll them out to the size of the mug or container you’re going to serve your individual portions in.  Top with the cheddar cheese and chives.  Pat down a bit to make sure they are stuck in the biscuit dough.  Bake according to the biscuit’s instructions.

Ladle the filling into a mug or whatever you’re going to serve in, place the warm biscuit on top and enjoy.

* It’s a Chicken “Mock” Pie because you’re not making a bottom crust for the pot pie.

Tortilla Crust Pizza

In the mood for pizza but don't want to wait for take out and don't want the frozen pizza option?

I always have various sizes of flour and whole wheat tortillas in my fridge.  They are prefect to mix various leftovers together and wrap them up as a burrito or make a quesadilla.  But what if you're in the mood for pizza?

It's the ultimate thin crust.  Top with whatever ingredients you like, cheese, mushrooms, peppers, chicken, whatever.  Place on a cookie sheet or pizza rack, place in a 400 degree oven for 11-15 minutes and viola, the ultimate (healthier) thin crust pizza that you're craving in minutes.

Schezwan Chicken Lo Mein

Schezwan Sauce: 

2 tbsp Rice Wine Vinegar

1 tsp Worcestershire Sauce

2 tsp Tabasco

2 tbsp Toasted Sesame Oil

1 tbsp Low Sodium Soy Sauce

2 tbsp Brown Sugar

¼ tsp Cayenne Pepper

½ tsp Red Pepper Flakes

1 tbsp Grated Ginger

Lo Mein Sauce:

4 tbsp Low Sodium Soy Sauce

1 tbsp Toasted Sesame Oil

½ tsp Hot Sauce

1 tsp Dijon Mustard

2 tbsp Rice Wine Vinegar

2 tbsp Honey

1 tsp Grated Ginger

¼ tsp Salt

1 Cup Chicken Stock

1 tbsp Corn Starch

2 Cups Roasted (or grilled) Chicken - shredded

1 Cup Green Beans – cut about 1-2”

1 Large handful of Snow Peas – tips cut off

1 Orange Pepper – thinly sliced

¼ Cup Scallion – both green and white ends

½ Cup Shredded Carrot

¼ Cup Red Chili – small dice

2 Cups Broccoli – sliced

1 Cup Crimini Mushrooms

4 Garlic Cloves – crushed

1 tbsp EVOO (Extra Virgin Olive Oil)

1 Large Package Asian Noodles (or 1 lb Spaghetti)

1 ½ tsp Toasted Sesame Seeds

While the chicken is still warm add the Schezwan Sauce and coat the chicken thoroughly. 

While cooking mushrooms, etc., cook your noodles or spaghetti in boiling, salted water according to directions.  If you’re cooking spaghetti cook about 7 minutes.  (I prefer spaghetti because the pasta holds up better).  After 6 minutes add in the green beans, snow peas and broccoli.  Drain veggies and noodles/spaghetti and set aside.

In a large pan with high sides over med/high heat, add the EVOO and mushrooms.  Brown about 2-3 minutes on each side.  Add in crushed garlic and cook about 2-3 more minutes.  Add in chicken and remaining Schezwan sauce.  Cook another 2 minutes.

Add in orange pepper, scallion, carrots, red chili.  Stir everything together.  Add in the noodles and veggies and Lo Mein Sauce.  Coat everything thoroughly.  Adjust seasoning accordingly. 

Once plated, sprinkle toasted sesame seeds over top and maybe a few more diced scallions.

** This dish can be made vegetarian but substituting tofu or shrimp for the chicken (or just don’t add a protein) and replacing the chicken stock with veggie stock.

Roasted Corn Salsa

10 Ears of Corn – Shucked – Wrapped in Aluminum Foil

EVOO (Extra Virgin Olive Oil)

½ tsp Sea Salt

½ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

2 Med. Onions – Peeled & Quartered – Wrapped in foil

Drizzle of EVOO

Pinch of Sea Salt and Pepper

1 Whole Bulb of Garlic – Cut in ½ horizontally – Wrapped in foil
Drizzle of EVOO

Pinch of Sea Salt

24 Roma Tomatoes

2 Med. Jalapeno Peppers – Seeded & finely diced

¼ Cup Fresh Parsley (stems and leaves) – Finely diced (or Basil)

1 tsp Sea Salt

½ tsp Pepper

1/8 Cup EVOO

¼ Cup Balsamic Vinegar

¼ tsp Cumin

This recipe can be done on the grill or in the oven.  Today I didn’t have access to my grill so I used my oven.

Wrap Corn in aluminum foil w/ EVOO, salt, pepper, garlic powder & onion powder.

Wrap Onion in foil w/ EVOO, salt, pepper.

Wrap Garlic in foil w/ EVOO, salt.

Place in a 450 degree oven for 1 hour.

Cut an X in the bottom of the tomatoes.  Place in a large pot of boiling, salted water for about 3-4 minutes, stirring occasionally.  (Until you see the skin peeling back).  Place in a large ice bath.  Peel off the skin, take out the seeds and rinse the tomatoes to take off any missed seeds.  Then finely dice.

Place a small bowl upside down in a large bowl and with a sharp knife cut the kernels off the corn cob.  Break up the corn with your fingers.

Cut the Onion into a small dice.  Squeeze the  garlic from it's papery jackets and then mash with a fork or the back of your knife to make a paste.

In a large bowl combine the corn, tomatoes, onions, garlic, tomatoes, jalapenos, parsley, salt, pepper, EVOO, balsamic and cumin.  Stir to combine. 

The longer it sits the more flavorful it gets.  Keep Stirring.  Check seasonings and adjust accordingly.

Chinese Chicken Salad Egg Rolls

2 Grilled Boneless Skinless Chicken Breasts (EVOO, salt, pepper) – small dice

2 tbsp Balsamic Vinegar

2 Grilled Zucchini – Sliced in ½ w/ EVOO to grill then small dice

6 Radishes – Tails/Tips removed – small dice

½ Red Pepper – cut into thin strips then small dice

5 oz. Crimini Mushrooms – small dice

1 tbsp EVOO

2 tsp Red Wine Vinegar

1 Jalapeno – finely diced

1 cup Bean Sprouts

1 cup Carrots – shredded

3 Scallions- cut on angle about ¼ inch thick – reserve 3^rd scallion to the side for garnish

½ head Napa Cabbage – shredded

1 tsp Salt

½ tsp Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Celery Salt

1 tsp Mustard Powder

1 Package Egg Roll Wraps

2 cups Vegetable Oil

Drizzle the chicken breasts with EVOO, salt & pepper and grill.  Set aside to cool about 10-15 minutes.  Cut the chicken into a small dice, place in bowl w/ 2 tbsp Balsamic Vinegar and stir to coat/marinate.

Cut zucchini in ½ and drizzle with EVOO.  Grill just a few minutes, just to develop grill marks but still crunchy.  Usually about 4-5 minutes.  Then cut into strips and dice.

In a sautee pan over med/high heat, add 1 tbsp EVOO.  When oil is hot add mushrooms.  Sautee about 7 minutes or until browned.  Add 2 tsp red wine vinegar and stir.  Turn off heat but leave on burner and let liquid cook out.

In a large bowl combine chicken, zucchini, radishes, red pepper, mushrooms, jalapeno, bean sprouts, carrots, scallions, cabbage, salt, pepper, garlic powder, onion powder, celery salt, mustard powder.  Stir well to combine all the spices.  Taste a bite or 2 and adjust seasonings accordingly.

Take the egg roll wraps and blot all edges w/ water about 1 inch deep.  Place about 2 or 3 tbsp (1/4 cup) of the mixture in the lower 1/3 of the wrap.  Roll forward to cover, flip the sides in and continue to roll to the end (like a burrito).  Place on a tray seam side down.  When finished rolling egg rolls cover w/ plastic wrap and place in the refrigerator for about ½ hour.

In a pan w/ high sides, heat 2 cups vegetable oil over high heat but don’t let boil or burn.  Carefully drop a small piece of a diced vegetable into the oil and if it bubbles and starts to fry the oil is ready (sorry don’t know the temp).  Gently place the egg rolls in the oil, seam side down and fry on each side until golden brown.  Do not crowd the pan.  Once golden brown on each side, remove and set on a try lined with paper towels to drain excess oil.

This recipe made about 21 egg rolls.  If you’d like to serve with a dipping sauce, mix 1 cup low sodium soy sauce, 2 tbsp Dijon mustard and 1 tsp grated ginger.  Garnish with reserved scallions.

* Picture shown is a variation of  this recipe.