Fennel & Mandarin Salad with Cranberry Vinaigrette

1/29/2021

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This side salad is bursting with flavor! It may steal the show if you don't watch out!

Fennel & Mandarin Salad with Cranberry Vinaigrette

Ingredients

1/4 cup cranberries (thawed, if using frozen)
2 Tbsp. olive oil
1 1/2 Tbsp. white balsamic vinegar
1 fennel bulb, sliced very thin
3 mandarins, peeled and sectioned (or canned mandarins)
2 Tbsp. mandarin juice
1 Tbsp. honey
lemon juice
1/4 cup fresh parsley, chopped
salt & pepper, to taste

Serves 4
Assembly time: 10 minutes

Make the vinaigrette: run cranberries through the food processor, then mix in olive oil, vinegar, mandarin juice, honey, salt, and pepper. Process to combine. You can make this just before serving, but if you make it a few hours (or a few days) in advance, the air will seep out and leave a darker cranberry color to your dressing.

Peel and section 3 mandarins. Thinly slice fennel and toss in a few squirts of lemon juice (fresh is best, but bottled is fine for just a few squirts). Add mandarin sections to mixing bowl with fennel and toss in the vinaigrette. Can be plated and served immediately, or refrigerated overnight. Garnish with parsley (if refrigerating, wait to garnish until ready to serve).

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Caramelized Banana Pudding

1/29/2021

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A simple take on a classic banana pudding....you'll be bringing this one to the next barbeque!

Caramelized Banana Pudding

Ingredients

3 cups whole milk
1 1/4 cups sugar, divided
1/4 cup cornstarch
4 large egg yolks, lightly beaten
4 Tbsp. unsalted butter
1 tsp. vanilla
6-7 ripe medium bananas, sliced crosswise
1 box vanilla wafers
salt
1 cup cream
2 Tbsp. powdered sugar

Makes 8 servings
Cook time: 10 minutes, plus chilling

Heat 2 cups of the milk in a large saucepan over medium heat until steaming.
Whisk 1 cup of the sugar, the cornstarch and 1/2 tsp. salt in a large bowl. Whisk in the egg yolks and the milk.
Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 4-6 minutes. Remove from the heat and whisk in the butter and vanilla. Set in refrigerator to cool while bruleeing bananas.

Sprinkle 1/4 cup sugar on top of sliced bananas. Using a kitchen torch, brulee the sugar on the bananas. You are looking for a hard sugar surface, like with creme brulee. Once the bananas go into the pudding, the bruleed sugar will soften into a soft caramel.

Put a third of the pudding in the bottom of one of your baking dishes; top with vanilla wafers in an even layer and then half the banana slices. Top the bananas with half the remaining pudding, all the remaining banana slices, and another even layer of vanilla wafers. Top vanilla wafers with the last 1/3 of the pudding, cover with plastic wrap and refrigerate at least 4 hours or overnight.

About an hour before you are ready to serve, whip cream with powdered sugar and evenly spread on top. You may also want to brulee a few banana slices for garnish. Refrigerate until ready to serve.

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Creamy Goat Cheese Bolognese

1/29/2021

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A twist on a classic Bolognese! It's easy and delicious!

Creamy Goat Cheese Bolognese

Ingredients

2 Tbsp. olive oil
1 yellow onion, chopped
5 cloves garlic, chopped
1 lb. ground beef
2 Tbsp. tomato paste
1/4 cups chardonnay or other dry white wine
1 28 oz. can whole tomatoes
4 oz. goat cheese, at room temperature
1/4 cup cream, at room temperature
1/2 cup fresh basil, chopped
1/4 cup Parmesan
Salt & pepper, to taste
1 lb. pasta of your choice

Serves 4
Cook Time: 1 hour

Heat deep skillet over medium-high heat. Add olive oil and sautee onions till softened and browning on the edges. Add garlic and cook for one minute. Salt and pepper beef. Push onions and garlic to sides of pan, add a splash of olive oil if pan is dry, then add beef and sautee until browned. Allow beef to brown on one side before moving and breaking up. Once beef is cooked through add tomato paste, cook for about a minute.
Deglaze pan with wine and add tomatoes, lower heat to a simmer. Gently press the whole tomatoes so they cook faster. This will cook for at least 30 minutes, at that time the tomatoes will break apart much easier - a potato masher will help with this.
Start your water boiling while sauce continues to simmer. When water boils add handful of salt and cook your pasta by package directions. While pasta cooks, add goat cheese, cream, and half the basil to the tomato sauce. Remove pasta from water about 1 minutes prior to what the package directions says, save about 1 cup of past water.
Add pasta to sauce and gently toss in sauce; if the sauce is too think add a little of the pasta water. Garnish with remaining basil and Parmesan. Serve immediately.

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Duck, Apple & Savoy Salad

1/29/2021

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This salad is over-the-top and absolutely amazing! It's also great with pork cutlets or chops if you are not able to acquire duck breasts (add a little olive oil to the dressing if you use lean pork). You can also substitute butternut squash for sweet potatoes (pictured here), or maple syrup for sorghum syrup.

Duck, Apple & Savoy Salad

Ingredients

2 duck breasts, deboned
2-3 Tbsp. olive oil
2 sweet potatoes
1 1/2 tsp. apple pie spice, divided
1/4 cup apple cider vinegar
2 Tbsp. sorghum syrup
1/4 cup golden raisins
2 apples, sliced
1/2 cup pecans, toasted
1 head savoy cabbage (Napa works well too)
1/2 cup Parmesan, shaved
Salt & pepper, to taste

Serves 2-3
Cooke Time: 20 minutes

Preheat oven to 425. Cut sweet potatoes into half-moon shapes, toss in olive oil, 1/2 tsp. apple pie spice, salt & pepper, olive oil and sorghum syrup. Pre-heat sautee pan over medium high heat (add just a splash of olive oil).
Season duck with salt & pepper, and about 1/2 tsp. of apple pie spice then sear for about 3 minutes per side. Add to potatoes and roast till potatoes are browned and duck registers 135 internal temperature. As soon as the duck registers 135, set aside to rest - the sweet potatoes may cook a little longer.
Deglaze pan with apple cider vinegar, add olive oil, 1/2 tsp. apple pie spice, sorghum syrup, golden raisin, and salt & pepper.
Slice apples. Toast pecans. Slice duck.
Wash and chop savoy cabbage.
Top cabbage with sweet potatoes, sliced duck, toasted pecans, sliced apples, and shaved Parmesan.
Dress salad and serve warm.

*Pork chops or cutlets make an excellent substitute if duck is not available - you may want to add olive oil to the dressing if using relatively lean pork. You may also substitute maple syrup for the sorghum syrup.

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Pavlova Tower

1/29/2021

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A little over-the-top for two, but still festive and delicious! You can easily cut the recipe in half to make a simpler pavlova or even a smaller tower. You can also turn it into Eton Mess if a cat jumps on your meringue!

*This is an easy recipe, but requires many steps, so it is fairly time-consuming - but still easy. If it is a rainy or humid day, don't even try to make a meringue, unfortunately they turn into a gummy mess if it's humid!

Pavlova Tower

Ingredients

Meringues

2 cups sugar
4 tsp. cornstarch
4 tsp. white wine vinegar
8 large egg whites, at room temperature
1/2 tsp. fine salt
Cheesecake Icing
4 Tbsp. butter, softened
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1/2 cup powdered sugar
1/2 tsp. salt
Sweetened Whipped Cream
1 cup cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla
Berry Topping
2 lb. assorted frozen red berries (such as raspberries and strawberries, thawed); sweeten with 1/4-1/2 cup sugar, if necessary

Serves 10-12
Time: 3 1/2 + hours

Meringues
Preheat oven to 225°. Whisk together the vinegar and the cornstarch to make a slurry. Beat the egg whites at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, 1 minute; add the salt and slurry, beating until blended. Add sugar, 2 Tbsp. at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not over beat.) Reserve 1 cup meringue.
Gently spread enough meringue onto a parchment paper-lined baking sheet to make a 10-inch round (about 1 to 1 1/2 inches high). I find this is easiest if I put the meringue into a zip-top bag, cut a large hold in the tip and pipe onto the parchment. Repeat procedure twice on another parchment paper-lined baking sheet, making an 8-inch round and a 6-inch round. Make an indentation in center of each meringue to hold filling.

Spoon reserved 1 cup meringue into a large zip-top bag. Snip 1 corner of bag to make a small hole. Pipe meringue onto baking sheet next to 10-inch round to resemble a large chocolate "kiss".

Bake at 225° for 1 hour and 30 minutes or until outsides have formed a crust. Turn oven off; let meringues stand in oven, with door closed, 2 to 10 hours.

Cheesecake Icing
Beat softened butter and softened cream cheese at medium speed with an electric mixer until smooth. Add sour cream; beat until smooth. Gradually add powdered sugar and salt; beat until well blended. Use immediately, or chill up to 48 hours.

Sweetened Whipped Cream
Whisk all ingredients at high speed until stiff peaks form.

Assembly
2 lb. assorted frozen red berries (such as raspberries and strawberries, thawed); sweeten with 1/4-1/2 cup sugar, if necessary

Place 10-inch meringue on a serving plate. Fill indentation with roughly a third each of the icing, whipped cream, and berries. Top with 8" meringue layer, then about a third of the cheesecake icing, whipped cream, and berries. Top with 6" meringue and top with remaining cheesecake icing, whipped cream, and berries. Top with the meringue "kiss".
Once assembled the pavlova should be eaten within an hour.

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White Turkey Chili

1/18/2021

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More comfort food...after all it is January and bowl of steaming foods are in order. Here's another great chili for your recipe collection: a White Chili. It's made ground turkey, lots of garlic, white beans, and a little cream. Top it with you favorite chili toppings!

White Turkey Chili

Ingredients

2 Tbsp. avocado oil
2 lbs. ground turkey or chicken
2 yellow onions, chopped
10 cloves garlic, whole
1/2 cup lager
4 cups chicken stock
3-14 oz can navy beans, or any variety of white bean, rinsed and drained (ex. cannellini, great northern, etc.)
4 4 oz. cans green chilies
1/2 cup cream
2 Tbsp. Wondra or all-purpose flour
salt & pepper, to taste

Serves 8
Cook Time: 1 hour

Heat a Dutch oven over medium to medium-high heat, add avocado oil and sear ground turkey until browned. Remove turkey and set aside. Sautee onions and whole cloves of garlic until browned.
Deglaze with beer and allow alcohol to cook off; add stock. Cover and simmer on low until garlic is falling apart. Add Wondra and whisk in - garlic cloves should fall apart. Add beans and green chilies.
Add turkey back into pot and add cream. Allow to cook for 30 minutes or so, but do not let it come to a boil.
Garnish with cheese, sour cream, avocados, guacamole, jalapenos, etc.

*You could also use roasted poblanos or Anaheim's instead of canned chilies.

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Baked Potato Soup

1/18/2021

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I believe in my last post I asked what was more comforting than a bowl of chili by the fire....well, I'd have to say Baked Potato Soup. It just doesn't get more comforting than a creamy bowl of baked potato soup with all the accoutrements!

Baked Potato Soup

Ingredients

3 lb. waxy potatoes, cubed
1 quart chicken stock
1 cup milk
1/4 cup sour cream + more for topping
1 cup cheddar cheese, shredded + more for topping
2 scallions, sliced + more for topping
8 slices bacon, crumbled
Salt & pepper, to taste

Serves 8
Cook Time: 30 minutes

Placed cubed potatoes in a large pot and cover with chicken broth. Bring to a boil and cook until fork tender, about 12-15 minutes. Meanwhile, sautee bacon in a pan until crispy or cook in oven at 400 degrees for 15 to 20 minutes.

Remove potatoes from heat and mash using a potato masher.
Stir in milk, sour cream, cheddar cheese, green onions, and half of the bacon. Place back on stove and heat through. Add salt and pepper to taste.

Serve topped with additional sour cream, cheddar cheese, bacon, and green onions.

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Steak Fajita Chili

1/18/2021

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What's better to eat by the fire than a steaming bowl of chili? A steaming bowl of Steak Fajita Chili! It combines the comforting indulgence of chili with the smoky, seasoned flavors of fajitas. Yum!

Steak Fajita Chili

Ingredients

3 Tbsp. avocado oil, divided
2 yellow onions, sliced
1 green pepper, sliced
1 red pepper, sliced
1 jalapeno, sliced (optional)
1 lb. beef tips
3 tsp. taco seasoning, divided (see recipe below)
1/2 cup lager
1 28 oz. can whole peeled tomatoes
1 Tbsp. chipotle chilies, chopped
1 14 oz. can black beans
1 14 oz. can kidney beans
Salt & pepper, to taste

Serves 4
Cook Time: 1 hour

Toss sliced onions and peppers in a 1/2 Tbsp. of avocado oil, 1 tsp. of taco seasoning, and salt & pepper; toss beef tips in 1/2 Tbsp. of avocado oil, 1 tsp. taco seasoning, and salt & pepper.
Heat a Dutch oven over medium to medium-high heat, add avocado oil and sear beef tips until browned. Remove beef and set aside. Sautee onions and peppers until softened and seared on edges.
Deglaze with beer and allow alcohol to cook off; add tomatoes, chipotles, and remaining taco seasoning. Cover and simmer on low until flavors combined, about 30 minutes.
Add beef back into pot and beans. Allow to cook for 15 more minutes or so, and do not let it come to a boil.
Garnish with cheese, sour cream, avocados, guacamole, jalapenos, etc.

Taco Seasoning
Makes about 6 Tbsp.

2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried oregano
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. smoked paprika (or regular)

Combine in mason jar and shake till completely combined.

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Chimichurri Chicken Salad

1/18/2021

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This salad is quick and light, but so very refreshing with the chimichurri dressing! It's a great way to dress plain chicken!

Chimichurri Chicken Salad

Ingredients

Salad

4 boneless skinless chicken thighs
2 Tbsp. avocado oil
8 cups salads greens of your choice
1 cup cherry tomatoes, halved
1/2 a red onion , sliced
1 pint cherry tomatoes, sliced in half
2 avocados , sliced
Fresh parsley leaves , to garnish
Dressing & Marinade
- 1/3 cup avocado oil
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 1/2 cup parsley, minced
- 1/4 cup cilantro, minced

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad. Drizzle with dressing and serve immediately.

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Cleopatra Salad

1/18/2021

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Here's my fun take on a classic Caesar Salad! It's a little friendlier on the waistline, adds an ooey-gooey soft-boiled egg, and has shrimp!

Cleopatra Salad

Ingredients

Salad

1/2 baguette, sliced
2 lb. shrimp, peeled
Juice of a lemon
4 cloves garlic, minced
2 eggs , soft boiled
6 cups Romaine lettuce, chopped
1 avocado , sliced
1/4 cup parmesan cheese, grated
Salt & pepper, to taste
Olive oil
Dressing
- 1/4 cup Greek yogurt
- 2 Tbsp. mayonnaise
- 1 Tbsp. olive oil
- 2 garlic cloves, grated
- 1 anchovy fillet , finely chopped or minced
- 2 Tbsp. lemon juice
- 3 Tbsp. Parmesan, grated
- Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Arrange sliced baguette on tray, drizzle with olive oil, and broil till toasted. Flip and broil the other side.
Combine all shrimp with garlic, lemon juice, salt & pepper and marinate for 10 minutes while to prepare the other ingredients.
While shrimp is marinating, preheat a skillet over medium-high heat; add olive oil once heated. Then combine all dressing ingredients.
Sear shrimp on both sides; remove from heat and set aside.
Meanwhile, dress the salad greens with the eggs, shrimp Parmesan cheese, and toasted baguette slices. Drizzle with dressing and serve immediately.

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Fennel & Mandarin Salad with Cranberry Vinaigrette

Ingredients

Caramelized Banana Pudding

Ingredients

Creamy Goat Cheese Bolognese

Ingredients

Duck, Apple & Savoy Salad

Ingredients

Pavlova Tower

Ingredients

Meringues

Cheesecake Icing

Sweetened Whipped Cream

Berry Topping

White Turkey Chili

Ingredients

Baked Potato Soup

Ingredients

Steak Fajita Chili

Ingredients

Chimichurri Chicken Salad

Ingredients

Salad

Dressing & Marinade

Cleopatra Salad

Ingredients

Salad

Dressing

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