1 lb. raw pizza dough Egg wash (1 egg mixes with 1 tbsp water) 7 mozzarella sticks 1/4 c. melted butter 1/2 c. finely grated Parmesan 1 tbsp. Thinly sliced basil 1 tbsp. chopped parsley 1 tbsp. chopped rosemary 1 large clove of garlic minced Marinara, warmed (for serving)
Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total). Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden about 20 minutes. Meanwhile, whisk together melted butter, Parmesan, garlic and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
1 lb. beef round (I just use one steak, no matter the size)
1 clove fresh garlic, minced
¼ cup soy sauce
1½ teaspoons fresh ginger, minced
¼ cup peanut oil
2 green onions, sliced thin
2 celery stalks sliced in 1″ squares
1 green pepper, sliced in 1″ squares
1 red bell pepper, sliced in 1″ squares (optional but sure gives nice color)
1 tablespoon corn starch
1 cup water
DIRECTIONS
Cut beef across the grain into thin strips.Combine soy sauce, garlic and ginger in bowl, add beef. Toss and set aside while preparing veggies.
Heat oil in wok (or large non-stick skillet). Add beef and stir fry til browned. Turn heat up and add vegetables and stir fry til tender-crisp (about 10 minutes).
Mix the cornstarch with the water; stir and add to pan. Cook and stir until thickened. Serve over hot rice.
Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.
Add in flour and salt.
Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.
Pour into greased and floured pan.
Bake at 300 for 90 min.
Let pound cake cool for 10 min.
Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.
Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).
FROSTING:
Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar). Drizzle over cake and sprinkle with lemon zest (optional).
Drizzle over cake and sprinkle with lemon zest (optional).
We’re pretty landlocked when we’re up north, so finding a reliable source of great seafood is truly exciting. It’s even better when you’re purchasing directly from an Alaskan fisherman.
Not only is their fish fresh, it bears the name of the vessel that caught it. Even their packaging is sustainable. I can’t recommend them highly enough.
Prep Time: 20 mins Cook Time: 20 mins Servings: Servings: 4 Source: eatingwell.com
INGREDIENTS
4 scallions, whites and greens separated
1 clove garlic, grated
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds, plus more for garnish, toasted
1 teaspoon honey
1 teaspoon mirin
1 ¼ pounds skin-on salmon fillet, cut into 4 portions
½ teaspoon salt
1 tablespoon canola or grapeseed oil
DIRECTIONS
Preheat oven to 350°F.
Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.
Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.
Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.
NUTRITION
265 calories; fat 13g; cholesterol 66mg; sodium 561mg; carbohydrates 6g; dietary fiber 1g; protein 29g; sugars 3g; exchange other carbs; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 354IU; vitamin b6mg.
I just made this recipe for carrot 🥕cupcakes. It only makes 6 and there’s just 3 left. THAT’s how much I cannot resist cream cheese frosting🙃
INGREDIENTS
Carrot Cupcakes ★★★★★ Makes 6 servings Source: Two’s Company – a cookbook for couples
Carrot cupcake with cream cheese frosting 🧁
½ cup flour ½ cup sugar 1 teaspoon cinnamon ½ teaspoon baking soda dash salt ⅓ cup vegetable oil 1 tablespoon vegetable oil 1 egg, beaten 1½ teaspoons vanilla ¾ cup carrots — grated
DIRECTIONS
Preheat Oven to 350 degrees.
Combine flour, sugar, cinnamon, baking soda, and salt in a bowl and stir to combine well. Stir together oil, egg, and vanilla, and pour into flour mixture. Add carrots and stir well.
Grease 6 muffin cups and pour batter in to come 2/3 the way up the cups. If batter almost fills cup, make a 7th cupcake. Bake for 25 to 30 minutes, then carefully work a knife around the edges of the cupcakes, to gently remove each one to cool thoroughly.
Prepare frosting. When cupcakes have cooled, spread each top generously with frosting. Either serve immediately or refrigerate. If refrigerating for more than a few hours, chill first to firm up frosting and then loosely cover cupcakes with plastic wrap.
Makes 6 generously frosted or 7 adequately frosted cupcakes.
Start by preheating the oven to 400°. Using a cheese grater, grate ½ stick of butter. The long, thin strands of butter guarantee a biscuit that’s flaky AF. To keep the butter cold, which also promises a well-layered biscuit, pop it into the freezer once it’s grated. While you’ve got the grater out, shred some cheese—you can use any kind of hard cheese you like, but I’m partial to a super sharp cheddar—until you’ve got ¾ cup cheese, plus a little extra for topping the biscuits.
In a large bowl, whisk together 2⅓ cups all-purpose flour, 2 tsp. salt, and 1 Tbsp. baking powder. Gather up whatever herbs you’ve got and finely chopped enough so that you’ve got 2 Tbsp. I like a combo of rosemary, sage, and thyme. Chives, parsley, or dill all work well too.
Add the chilled, grated butter to the dry ingredients and toss lightly just until the butter is coated in flour. Then, add 1 cup leftover mashed potatoes and continue tossing lightly until the potatoes have broken down into pea-sized pieces. There’s no need to worry so much about whether your mashed potatoes are super fatty or plain Jane—I’ve made this recipe with both, and both work great.
Using your hands, make a well in the middle of the ingredients. Fill the well with ¾ cup buttermilk. Slowly mix the ingredients together until a dough forms. Turn the dough out onto a floured surface and pat down into a 10-inch circle.
To cut the biscuits, grab an empty soup and remove the lid from the bottom so you have a hollow cylinder. Using the empty can, cut 10–12 biscuits. (If you’d rather use a 3-inch biscuit cutter, that works too.) Once cut, place them into a 10-inch cast-iron pan.
Brush the tops with buttermilk and top with more cheese, a sprinkle of herbs and a pinch of freshly cracked black pepper. Bake the biscuits for 20–25 minutes or until they’ve doubled in size and are golden brown on top.
Enjoy the biscuits warm, with a slather of butter, served alongside some eggs or, for the ultimate leftover treat, break open a biscuit to build a slider-sized, but also superior, turkey sandwich. Once you’ve tried ‘em, I can all but guarantee that next Thanksgiving you’ll peel an extra potato or two with the next day’s biscuits in mind.
1 leftover turkey or large chicken carcass (or 2 store bought)
5 quarts water
1 onion (skins left on, cut in half)
4 rough cut stalks of celery
2 rough cut carrots
For Soup:
5 qts broth
1 cup celery chopped
½ cup celery leaves chopped
1 cup onion chopped
7 chicken bouillon cubes
1 tablespoon salt
1 bay leaf
1 cup carrots sliced
½ cup parsley chopped
¼ tablespoon pepper
4 cups egg noodles (fine)
Directions:
In a large kettle simmer turkey or chicken carcass with onion and celery (one onion roughly chopped and several chopped stalks of celery) until tender. Strain all, keeping only the broth. Add ingredients to broth with meat (reserving noodles) and simmer until tender (about an hour). Add noodles and cook uncovered for 10 more minutes.
OPTIONAL **Melt 1/4 cup of butter in frying pan and stir in 1/4 cup of flour. Cook stirring until slightly browned. Stir into boiling soup Reduce heat and continue to simmer 5 minutes. I do this if using store bought roast chicken, but you really don’t need it if home roasted.
I use EVERYTHING from a roast chicken dinner, including gravy & stuffing, in my soup.
Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 16 servingsSource: skinnytaste.com
INGREDIENTS
1/2 tsp olive oil
4 garlic cloves, minced
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican hot chili powder, or more to taste
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper, to taste
DIRECTIONS
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
1, 28-ounce canned tomatoes, puréed or hand crushed
4 tablespoons unsalted butter
1 medium yellow onion, peeled, halved
Kosher salt
1 pound dried pasta of your choice, but for extra saucy goodness 8oz. fills the bill
Parmesan cheese, for serving
DIRECTIONS
Simply toss the tomatoes, butter and onion in a saucepan over medium low heat. Season with salt and bring to a steady simmer. Allow the sauce to simmer for 45 minutes. Stir occasionally, making sure to scrape the sides of the pot. Adjust the seasoning and remove the onion (although I’m told it’s pretty delicious in its own right.)
Boil the pasta according to the package instructions, drain and toss the pasta into the hot sauce. Keep tossing until every strand is well coated. Serve among two warm bowls and scatter with Parmesan cheese.
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