Tuesday, December 30, 2014
Saturday, December 20, 2014
- 1 8-ounce brick cream cheese, softened
- 1/2 cup sour cream
- 2 teaspoons prepared horseradish
- 1 cup sharp White Vermont Cheddar, shredded
- 2 scallions, chopped
- 6 slices bacon, cooked and chopped
- 2 Tbsp. dehydrated onion
- 2 Tbsp. poppy seeds
- 2 Tbsp. sesame seeds
- 2 Tbsp. dried garlic flakes
- Coarse sea salt and freshly cracked black pepper
- Bagel chips, for serving
In a medium bowl, mix together cream cheese, sour cream, horseradish, cheddar, scallions and bacon. Form the cheese mixture into a ball and wrap in plastic wrap to chill for at least 1 hours.
On a small plate, mix together the onion, poppy seeds, sesame seeds, garlic flakes, salt and pepper. Once cheese ball has set, roll the cheese ball in the everything bagel seasoning mix and plate with some bagel chips alongside.
~Adapted from Rachel Ray
Friday, December 19, 2014
Monday, December 15, 2014
Tuesday, November 18, 2014
Monday, November 10, 2014
- 6 Tbsp. unsalted butter, melted
- 2 Tbsp. grated Parmesan cheese
- 3/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. salt
- 1 tube refrigerated buttermilk biscuits or pizza dough
- Preheat oven to 400 degrees F. Lightly oil a baking sheet, or coat with non-stick spray. You can also use parchment paper or foil and lightly spray.
- In a small saucepan, melt butter and add Parmesan, garlic powder, oregano, parsley and salt. Set aside.
- Halve each of the biscuits, making 16 pieces. Roll each piece into a 5-inch rope and tie into a knot, tucking in the ends. If using pizza dough, follow the same procedure.
- Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
- Remove from oven and brush with remaining butter mixture. Serve immediately with warm marinara sauce or as an alternative to garlic bread with any Italian meal.
~Adapted from Comfort of Cooking
Sunday, November 2, 2014
Saturday, November 1, 2014
- Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until the shrimp begin to float to the top. Boil for 2 minutes. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp and cut into 1/2-inch pieces.
- In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
- Spread sides of rolls with softened butter. Heat in a non-stick skillet and until browned on both ends.
- Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.
~Adapted from Fine Cooking
Sunday, October 26, 2014
Thursday, October 23, 2014
- Whisk milk and potato flakes in a large bowl. Add beef, salt and pepper to taste, minced onion, parsley, egg, beefy-onion soup mix and Worcestershire sauce and mix until combined. Shape into four 1/2-inch oval patties and transfer to plate. Refrigerate for at least 30 minutes or up to 4 hours.
- Melt 1 Tbsp. butter in a 12-inch non-stick skillet over medium-high heat. Cook patties until well browned on each side, about 10 minutes. Transfer to plate.
- Add onion and remaining 3 Tbsp. butter to now-empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 tsp. salt and cook until liquid has evaporated, about 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and wine and bring to a simmer. Return patties to skillet, cover, and simmer over medium low heat until cooked through, 15-20 minutes. Season sauce with salt and pepper to taste.
- Serve with mashed potatoes, buttered egg noodles or rice.
Sunday, October 19, 2014
Friday, October 17, 2014
- Heat the oil and butter in a 3-quart saucepan until the butter melts. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
- Add the broth, pureed tomatoes, sugar, thyme about 1/2 teaspoon each of salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour doesn't stick to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
- Get your salted water boiling and cook macaroni to desired tenderness. Drain. In the same pot, brown ground beef. Drain any excess fat.
- Let soup cool briefly. Discard the thyme spring. Puree in 2 batches in a blender or food processor. Return the soup to the pot. Add cooked macaroni and ground beef. Stir in 1 Tbsp. unsalted butter and Parmesan cheese. Bring all ingredients back to a simmer and serve immediately! Season with salt and pepper to taste.
Thursday, October 16, 2014
Whisk buttermilk, egg and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt and remaining 1 Tbsp. pepper in a shallow bowl.
Pour oil into a 10-12" cast iron skillet to a depth of 1/2". Heat oven medium-high heat until temperature reaches 350 degrees F.
Dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; shake off excess. Place 4 or 5 pieces of chicken in skillet. Fry, turning once until golden brown and chicken is cooked through- approx. 2-3 minutes per side. Remove chicken and transfer to a cooling rack.
Friday, October 3, 2014
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