recipes

hungry??  i’ll plop some recipes here to help fill ya up!!

local ingredients you want me to try to create a recipe around? just send me a comment and I’ll do my best to create something fun!

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shortbread cookie recipe (i.e. the easiest cookie you will EVER make)

Ingredients:

2 cups butter (that is 4 sticks. Yep. 4 WHOLE sticks. Worth ever calorie, I promise!)

1 cup packed brown sugar

4 ½ (ish) cups flour

(i also added ~20 drops of red food coloring)

Directions:

1)      Cream the butter and sugar until well blended and fluffy. (I used my stand mixer, but you could easily use a hand mixer or even a big ole wooden spoon if you are feeling extra muscle-y!)

2)      Add in the flour (starting with 4 cups, added one cup at a time – add the extra half cup if it still feels too soft). Blend until totally combined.

3)      Plop the dough on a floured board and knead just until the dough pulls together.

4)      Roll out to ½ inch thickness, and cut into desired shapes.

5)      Prick shapes with a fork, and bake on an ungreased cookie sheet for about 25 minutes at 325 degrees (I chilled my dough for 30 minutes before baking because I was afraid they would spread if they were too soft – they did GREAT and stayed ‘thick’ – just something to keep in mind!)

That’s it!! could that be any easier!?!?! And I CANNOT TELL YOU how delicious and crumbly and buttery these cookies are – they would be amazing with a cup of hot chocolate or coffee, or crumbled over a big bowl of vanilla ice cream… the possibilities are ENDLESS enjoy friends!

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Chicken Meatballs with Sweet Potato Puree and Bacon Cauliflower Hash

Meatballs:

2 lb ground chicken

¼ cup grated shallot

4 cloves garlic

2 tablespoons chopped fresh thyme

2 tablespoons white wine

2 tablespoons Dijon mustard

2 teaspoons coarse salt

1 teaspoon red pepper flakes

Sweet potato puree:

¾  cup ricotta cheese

2 teaspoon salt

1 teaspoon chili pepper flakes

3 roasted sweet potatoes, peeled and mashed

2 tablespoons chopped fresh parsley

Bacon Cauliflower Hash:

4 slices thick cut bacon, chopped into bite sized pieces

1 head cauliflower, cut into florets

Olive oil, salt, pinch of red chili pepper flakes

1 tablespoon balsamic vinegar (I use apple balsamic, but feel free to use any kind you like!)

Directions:

1)      Make the bacon cauliflower hash. Toss cauliflower with olive oil, salt, and chili pepper and roast on a cookie sheet at 400 degrees for 25 minutes or until soft and heavily caramelized.  While the cauliflower is roasting, cook the chopped bacon in a skillet over medium/high heat until very crisp.  Drain excess fat, if you would like (it tastes GREAT though!) Toss the roasted cauliflower with the cooked bacon, and drizzle with balsamic vinegar. Keep warm.

2)      Make the sweet potato puree.  Mix together the ricotta cheese, the mashed roasted sweet potatoes, and parsley.  Add salt and pepper to taste.  Keep warm.

3)      Make the meatballs.  Mix all the meatball ingredients together and roll into golf-ball sized meatballs.  Cook in olive oil over medium/high heat until nicely caramelized and cooked through (about 4 minutes per side).  Remove from pan, and keep warm.

4)      Make the quick pan sauce. Deglaze the skillet in which you cooked the meatballs with ½ cup white wine.  Cook until the wine has reduced by half, constantly stirring the pan so you can scrape up those yummy bits left behind from cooking the meatballs.  Stir in a few tablespoons of balsamic vinegar and add salt and pepper to taste. So easy!

5)      Plate your meal!  Serve the meatballs with the sweet potato puree and the cauliflower hash.  Spoon a drizzle of the pan sauce over everything and serve!  Enjoy!

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Sloppy Joe Meatballs with Butternut Squash Slaw

Meatballs:

2 lb ground chicken

¼ cup grated shallot

4 cloves garlic

2 tablespoons paprika

1 tablespoon Worcestershire sauce

2 teaspoons coarse salt

1 teaspoon red pepper flakes

Sloppy Joe Sauce:

2 tablespoons olive oil

1 shallot, chopped

3 cloves of garlic, chopped

1 roasted red pepper, chopped

3 tablespoons tomato paste

2 teaspoons coarse salt

2 cups ketchup

¾ cup Dijon mustard

2 very large splashes vinegar (or more to taste!)

1 teaspoon fresh thyme, roughly chopped

Butternut Squash Slaw:

2 cups shredded butternut squash

½ cup goats cheese

½ cup buttermilk

2 tablspoons vinegar

Pinch of red chili pepper flakes

Garlic Bread:

4 small hogie rolls

½ stick butter

¼ cup chopped parsley

3 cloves garlic, chopped

1 teaspoon coarse salt

Directions:

1)      Make butternut squash slaw. Shred the squash on a box grater (or a food processor) a large bowl. In a separate bowl, mix together the goats cheese, buttermilk, vinegar, chili flakes, and salt to taste.  Toss the dressing with the squash, and let chill until ready to serve.

2)      Make the meatballs.  Mix together all ingredients and roll into golf-ball sized meatballs.  Cook in olive oil over medium/high heat until cooked through (about 4 minutes per side).  Set aside.

3)      Make the sloppy joe sauce.  Sauté the shallots, garlic, and red peppers in olive oil until just beginning to caramelize.  Add the tomato paste, and cook over medium/high heat until the paste deepens in color and has a rich, deep aroma.  Add the ketchup, mustard, vinegar, thyme, and salt to taste.  Let simmer over low heat for 10 minutes.  Add the meatballs, and let simmer for another 5 minutes.

4)      Make the garlic bread.  Slice the hoagie rolls in half, and hollow out some of the soft inner bread (helps save on some carbs and allows you more room for the yummy meatballs!).  Mix the butter, parsley, garlic, and salt together, and spread on the inside of the rolls.  Bake in a 350 degree oven for 10 minutes or until golden brown and crispy (alternately, you can toast under the broiler – just be careful not to burn the bread!!)

5)      Assemble your sandwiches!  Spoon three or four meatballs onto a toasted roll, top with a hearty spoonful of the butternut squash slaw, and enjoy!!

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Greek-Style Meatballs with Caramelized Onions, Roasted Red Pepper Jam, and Yogurt-Tahini sauce

(as adapted from Bon Appétit)

Meatballs:

2 lb ground lamb

¼ cup minced fresh mint

¼ cup grated shallot

5 cloves garlic

2 tablespoons paprika

1 tablespoon cumin

2 teaspoons coarse salt

1 teaspoon red pepper flakes

Caramelized Onions:

Two large sweet onions, sliced very thinly

3 tablespoons olive oil

2 teaspoons coarse salt

1 teaspoon fresh thyme, roughly chopped

Red Pepper Jam:

2/3 cup chopped roasted red peppers

2 tablespoons honey

¼ cup water

½ teaspoon red pepper flakes

Yogurt-Tahini sauce:

1 cup plain greek yogurt (full-fat is best!)

3 tablespoons tahini

2 tablespoons fresh lemon juice

1 teaspoon coarse salt

¼ cup fresh chopped mint

Naan-style flat bread

Directions:

1)      Make yogurt-tahini sauce. Mix all sauce ingredient together and let chill in fridge.

2)      Make caramelized onions. Add olive oil to a cast iron skillet and heat over low heat. Add onion, salt, and thyme.  Cook for and hour and a half over very low heat, stirring occasionally so the onions on the bottom of the pan do not burn.  They will be deep brown and super soft when they are ready! Set aside.

3)      Make the meatballs. Mix all the meatball ingredients together and roll into 1 ½ inch balls. Cook in the same cast iron pan you caramelized the onions – this gives the meatballs an amazing flavor! They will take about 2 to 3 minutes per side – look for a lovely golden crust… try not to crowd the pan or else the meatballs will steam instead of brown – cook in batches if you need to!

4)      Make the red pepper jam.  Mix all the jam ingredients in a small pan and cook over medium heat for about 8 minutes, or until the mixture is bubbly and thick and coats your spoon. Simple!

5)      Assemble your sandwiches!  Spread a thick smear of the yogurt-tahini sauce on the naan bread. Add some caramelized onions, a couple of spoons of the red pepper jam, and as many meatballs as you can fit (they are that good!).  Sprinkle with extra mint, if you like!  ENJOY!

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Pumpkin bread pudding

4 double yolk eggs (or 4 regular eggs and 4 additional yolks)

1 ½  cups half/half

1 cup heavy cream

2 tsp vanilla

½ cup honey

2 tsp cinnamon

1 tsp ground nutmeg

I loaf pumpkin bread

Butter (for pan)

Preheat oven to 350 degrees. Cube loaf of pumpkin bread and set aside.  In another bowl, mix eggs, half and half, cream, vanilla, cinnamon, nutmeg, and honey until well combined.  Toss bread with egg mixture and let sit 10 minutes so the custard absorbs into the bread.  Pour into a well greased casserole dish and bake at 350 degrees for 40 minutes or until center is set and the top has a lovely golden brown hue.

Top with cinnamon-and-vanilla-spiked-whipped-cream and enjoy!

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Extra-yummy mac-and-cheese

Ingredients:

5 tbsp butter

1/3 cup all purpose flour

1 bay leaf

3 ½ cups milk

2 tsp Dijon mustard

½ cup sour cream

Salt and white pepper, to taste

2 ½ cups shredded sharp cheddar cheese

6 oz macaroni (cook and drain it!)

2 tbsp melted butter

1 ¼ cups fresh breadcrumbs

Directions:

1)      Melt the butter in a saucepan. Stir in flour until well blended, and then add the bay leaf.  Let cook over medium/high heat for 30 seconds, or so.

2)      Slowly stir in 2 cups of the milk, and whisk quickly until the sauce begins to come to a boil and gets super thick.  Add the rest of the milk, and whisk constantly until the sauce is smooth.  Stir in the mustard and remove the bay leaf.

3)      Turn down the heat to low.  Add the cheese and stir until it is all melted, but do not let the sauce boil.  Stir in the sour cream. Season with salt and pepper.

4)      Toss the cheese sauce with the cooked pasta.  Pour into a buttered casserole dish.

5)      Toss the breadcrumbs with the melted butter – sprinkle over the macaroni and bake at 375 degrees for about 25 minutes, or until the topping is crispy and lightly browned. Enjoy!

(I think I might add some other ingredients too – chopped crispy bacon, or sliced sun-dried tomatoes, or sautéed mushrooms might all be lovely additions!  Play with this – and let me know what you come up with!!)

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Pumpkin apple butter bread

• 2 cups roasted pumpkin puree
• 4 eggs
• ½  cup softened butter
• ½  cup apple butter
• ¼  cup water
• ¾  cup honey
• 3 ½  cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, butter, apple butter, water and honey until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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“pigs in a blanket” – all grown up!

4 sausages (both chicken and pork sausages work great in this recipe!)

4 tablespoons grainy or Dijon mustard

1 large apple, chopped and sautéed in a smidge of butter and a tablespoon of honey until soft

1 recipe baking powder biscuits

Brown sausages in a skillet until fully cooked.  Remove from pan and let cool slightly.  Drop a pat of butter into pan, and sauté the apples with the honey until soft and slightly smashed.  Remove apples from pan and let cool. While the apples and sausages are cooling, roll out biscuit dough to about ¼ of an inch thickness, and cut into four squares (about 3 inches by 3 inches, depending on the size of your sausages. You want to have enough dough to wrap around, but not so much that it gets too dough-y!).

In the center of one piece of dough, spread a smear of mustard, spoon on a tablespoon or two of the apple mixture, and then place a cooked sausage in the middle.  Roll up the ‘pig’, and seal the edge with your fingers.  Place on a greased cookie sheet, seam side down.  Bake in a 400 degree oven 12-15 minutes, or until the dough is golden brown.  Enjoy!

baking powder biscuits

2 cups flour
2 tsp. baking powder
4 tablespoons butter
1/2 tsp. salt
about 3/4 cup milk

In a large bowl, stir together flour, baking powder, and salt. Cut in butter. (this is where I use two forks to cut the butter into the flour mixture). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly “knead” for 30 seconds, or until the dough comes together and is smooth to the touch.

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fall apple salad with apple-cider vinaigrette

1 head lettuce (I love butter lettuce, but you can use whatever you like best!), torn

1 large apple, thinly sliced and tossed with a splash of lemon juice to prevent browning

½ cup goats cheese, crumbled

1 large handful of shelled pecans, toasted and roughly chopped

Apple cider vinaigrette, to taste

Toss lettuce, apple, cheese, and pecans together in a large serving bowl.  Drizzle with dressing, and enjoy!

apple cider vinaigrette

1 large tablespoon mustard (Dijon or grainy mustards work great in this recipe!)

1 tablespoon reduced apple cider

2 tablespoons vinegar (apple cider vinegar or balsamic vinegar both work great – or find a local vinegar!)

¼ to 1/3 cup olive oil

In a small bowl, whisk together the mustard and the reduced apple cider.  When smooth, whisk in vinegar. When smooth, slowly stream in olive oil while whisking vigorously – when smooth again, you are all finished! Add salt and pepper to taste.

Please see video for directions on reducing apple cider! It is so easy – but happens quickly!

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Braised beef sliders with fig jam and gooey cheese

1 london broil or boneless beef butt

5 roma tomatoes, chopped

½ cup seedless blackberry jam

1 small onion, sliced

1 cup beef broth

1 tsp crushed red pepper flakes

Small dinner rolls

Butter for rolls

Fig jam (recipe below)

Melting cheese

Place London broil into slow cooker with tomatoes, jam, onions, beef broth, and red pepper.  Set on high and cook for atleast 6 hours, or until meet is tender enough to shred with two forks.  Remove meat, and reduce sauce if still too thin.  Shred meat with two forks, and return to the reserved sauce.  Split dinner rolls in half, spread with butter, and toast under the broiler just until golden brown.  Place a heaping pile of shredded meat on the bottom of one bun, top with cheese, and place back under the broiler just until the cheese begins to melt.  Top with second bun, slathered with fig jam.  Enjoy!

Fig Jam

1 pint fresh figs

¼ cup honey

Crush figs between your hands and into a small pot.  Stir in honey, and cook over medium heat until thickened and glistening.  Jam will continue to thicken upon cooling.  Use immediately.

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butternut squash cupcakes

(makes 24 cupcakes)

• 2 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg (best if grated fresh with a microplane, if possible!)
• 1/2 cup butter, softened
• 3/4 cup honey
• 2 eggs, beaten until frothy
• 1 cup mashed roasted butternut squash
• 3/4 cup heavy cream
• 3/4 cup chopped walnuts or pecans (if you have them – no worries, if not!)

Preparation:

Sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg into a bowl. Cream butter and honey until light and fluffy; beat in eggs. Blend in mashed squash. Stir in the sifted dry ingredients alternately with the half-and-half, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 350° for 18-20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with honey-cream cheese frosting. Makes about 24 cupcakes.

Honey-Cream Cheese frosting

Mix together 1 cup cream cheese with 3 tablespoons honey (or more to taste).  Spread on cooled cupcakes and ENJOY!

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creamy pumpkin soup

(makes one really huge serving or two normal size bowls)

1 cup roasted pumpkin

1 ½ cups chicken broth

2 cloves garlic

2 sage leaves (or ½ tablespoon dried sage)

1 tablespoon butter

A few sprinkles dried hot chili pepper flakes

1 tablespoon honey

½  cup plain greek yogurt

Directions:

Melt the butter in a small soup pot.  Finely chop (or just smash!) the garlic and let slowly soften in the melted butter.  Crumble the sage between your fingers (or roll and chop the leaves if they are fresh) and drop it into the hot butter/garlic mixture.  Add the pumpkin flesh, and stir.  When warm, add the chicken broth and let simmer over low heat for 5 min or so.  At this point, you can whiz the whole mixture with your immersion mixer, or buzz it around in the blender for a few seconds if you want a really smooth soup.  Stir in the chili flakes and honey to taste.  Just before serving, stir in the greek yogurt (it’s kinda fun to not stir it all the way in, but instead to just swirl it around! It looks so chef-y!). Enjoy!

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