BLACKBERRY BAKED BRIE CHEESE

INGREDIENTS

1 cup fresh blackberries

1 cup sugar

1 cup water

1 circle of Brie or Camembert cheese

1 teaspoon sea salt

Crusty French bread for dipping

DIRECTIONS

Preheat oven to 400F

In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.

Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.

Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)

Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!

 

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Hot Corn Chili Dip (The Pioneer Woman)

 

Ingredients

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

Directions

Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

Flat Belly Mini Muffins

Here’s the exact recipe created by the USDA and tested at the University of Maryland

Preheat Oven to 325 degrees F.

Ingredients

1 Cup Safflower Oil

½ Cup Packed Brown Sugar

½ Cup Sugar

½ Cup Egg Beaters or 2 Large Eggs

1 tsp Vanilla Extract

2 Cups All Purpose Flour

1 ¼ tsp Baking Soda

¼ tsp Salt

½ Cup Mini Chocolate Chips

¼ Cup chopped nuts (Almonds, Walnuts or Pecans)

 

Directions:

Lightly coat two mini muffins pans with cooking spray or use mini muffin liners.

Mix all ingredients together.  Fill each muffin cup with 1 Tbsp batter.  Bake 10-12 minutes or until baked through.

Cool.  To maximize freshness, use doubled storage bags to freeze any muffins you won’t consume within 2 days.

Defrost in wrapping at room temperature overnight.  Makes about 48 mini muffins.

Nutrition Facts
Serving Size 18 g
Amount Per Serving

Calories

89

Calories from Fat

51
% Daily Value*

Total Fat

5.7g
9%

Saturated Fat

0.7g
4%

Cholesterol

8mg
3%

Sodium

49mg
2%

Potassium

20mg
1%

Total Carbohydrates

8.7g
3%

Sugars

4.5g

Protein

1.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet

Tomato Salad Daniel’s Recipe

 

Ingredients

1 lb Tomatoes, chopped up

1 Cucumber, peeled and chopped up

8-12 ounces Romaine Lettuce

Dressing

1 Clove Garlic

1 tsp Dried Oregano

1/2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 cup Olive Oil

Directions

Mix all and enjoy!

Note:  Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.

Tasty Tomato Recipes

Tasty tomato recipes

Juicy, ripe and colorful, fresh tomatoes are one of the season’s greatest pleasures. Turn them into something special to enjoy any time of day with these easy, delicious recipes.

 

Caprese Salad

Caprese Salad

Ingredients

4 Medium Tomatoes, sliced

¼ cup fresh Basil leaves

½ pound fresh Mozzarella Cheese sliced

Balsamic Vinaigrette:

2 tbsp Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Ground Mustard

1/8 tsp Salt

1/8 tsp Pepper

Directions

Arrange the tomatoes, cheese and basil on a serving platter.  Whisk the vinaigrette ingredients; drizzle over salad.

Makes 4 servings

 

 

homemade-salsa

Easy Salsa

Chop up 4 large tomatoes, one-fourth of an onion, 6 sprigs cilantro, 2 garlic cloves and 1 jalapeno chili. Place all chopped ingredients in a bowl. Add 2 tablespoons lime juice and one-half teaspoon salt. Mix everything together thoroughly. Cover and refrigerate the salsa until it is ready to serve.

 

pasta-tomato-sauce-xl

Pasta with No-Cook Tomato Sauce 

Ingredients

2 pounds ripe tomatoes, cored, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

1 clove garlic, minced

1 teaspoon kosher salt, plus more to taste

10 ounce penne or rigatoni

1/4 cup grated Parmesan, optional

Freshly ground black pepper

Directions

In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with salt and pepper. Serve immediately.

 

Fried Green Tomatoes

Fried Green Tomatoes

Ingredients

Waxed Paper

2 Large Eggs

2Tbsp Water

1 Cup All Purpose Flour

1 Cup Yellow Cornmeal

Salt to Taste

Freshly Ground Pepper to taste

2 lbs. Green Tomatoes, Sliced

1 Cup Canola Oil for frying, or as needed

Directions

Line a baking sheet with waxed paper.

Beat eggs and water in a shallow bowl.  Place flour and cornmeal in 2 separate shallow bowls.  Season the cornmeal with salt and pepper.

Dip each tomato slice into flour, then, dip into the egg mixture.  Press the tomato into cornmeal mixture, shaking off excess.  Transfer tomato to prepared baking sheet.  Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about ¼ inch canola oil in a large skillet over medium heat until oil begins to shimmer.  Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side.  Drain on paper towel-lined plates.  Repeat with remaining tomatoes.  Serve with Remoulade Sauce.

 

Remoulade Sauce

Ingredients

1/2 cup of chopped green onion

1/2 cup of finely minced celery

1 clove of garlic, finely minced

2 tablespoons of ketchup

1/8 cup of mustard

1 tablespoon of horseradish

1 cup of mayonnaise

2 yolks from hard boiled eggs, chopped

1/8 to 1/2 cup of white or apple cider vinegar

1 tablespoon of paprika

Couple dashes of Worcestershire sauce

Couple dashes of hot pepper sauce

Pinch of thyme

Pinch of tarragon

Couple pinches of chopped parsley

Kosher salt and fresh cracked black pepper, to taste

1/4 cup of extra virgin olive oil

Directions
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

Bruschetta Tomato and Basil

Bruschetta Tomato and Basil

Ingredients

6 Tomatoes, diced

2 Cloves Garlic, chopped

2 Cloves Garlic, peeled

3 Tbsp Olive Oil

2 ¼ tsp Balsamic Vinegar

2 Tbsp chopped fresh Basil

½ tsp salt

¼ tsp pepper

8 slices Italian Bread, cut about 1 inch thick

2 Tbsp grated Parmingiano-Reggiano Cheese

Directions

Whisk together chopped garlic, vinegar, salt, pepper, and basil.

When combined slowly drizzle in oil.

Add tomatoes and let sit for 20 minutes at room temp.

Meanwhile, toast the bread.

This can be done either in the toaster (if it’s got really wide slots) or under the broiler.

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture.

Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).

Serve immediately.

 

Yorkshire Pudding

Yorkshire Pudding

 

The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed the oven temperature to match our ovens for F.

Ingredients

4 large fresh eggs measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil

Directions

Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Broccoli Cheese Soup

BroccoliCheeseSoup

 

Ingredients

1 tablespoon melted butter

½ medium chopped onions

¼ cup melted butter

¼ cup flour

2 cups half-and-half cream

2 cups chicken stock

½ lb fresh broccoli (about 1 cup)

1 cup chopped up carrots

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

Salt and pepper to taste

 

Directions

Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25

minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender.

Bacon Fig Tassies

bacon-fig-tassies-sl

Ingredients

5 uncooked bacon slices

1/3 cup butter, softened

2 (8-oz.) packages cream cheese, softened

1 cup all-purpose flour

1/4 cup fine cornmeal

1 1/2 cups diced dried figs

1/4 cup sugar

3/4 cup red wine

1 1/2 teaspoons kosher salt, divided

8 ounces goat cheese, softened

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 teaspoons chopped fresh thyme

1/2 teaspoon ground black pepper

Directions

Cook bacon in a skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels; reserve 2 Tbsp. drippings. Finely chop bacon.

Beat butter, 8 oz. cream cheese, and 2 Tbsp. bacon drippings at medium speed with an electric mixer 2 minutes. Gradually add flour and cornmeal; beat at low speed until blended, and shape into 48 balls.  Cover and chill 1 hour.

Preheat oven to 350°. Place balls in cups of 2 (24-cup) mini muffin pans; press dough into and up the sides of cups to form shells.

Bake at 350° for 22 minutes or until golden. Cool in pans on a wire rack 10 minutes. (Press shells gently to reshape, if necessary.) Remove shells from pan.

Potato Chips Home Made

Home Made Potato Chips

Ingredients

6 or more medium lg. potatoes

Oil or fat for deep frying

Salt

Preparation

Wash and peel the potatoes. Slice very thin.

An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Shaking them in a towel to dry.

Fry in hot oil at 375 degrees F. until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.

Cheeze-It Crackers Homemade

homemade-cheez-its

 

 

Ingredients

1 cup flour

4 tablespoons cold butter, cut into small squares

1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)

¾ teaspoon salt

¼ teaspoon cayenne pepper (optional)

Directions

Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.

Place dough between two pieces of plastic wrap or parchment paper, and roll out to ⅛ inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping.

Remove from oven when crisp and just starting to brown. Let cool and serve.