Pecan Pie

Pecan Pie

from Megan

makes 2 pies

Ingredients:

2 frozen crust (9inch) or homemade dough crust

4 eggs beaten

3/4 cup white sugar

1/4 cup brown sugar

1 tsp flour

1/2 cup butter, softened

1 cup corn syrup

1 tsp vanilla extract

2 cups pecans (halves or crushed)

Instructions:

1. Set the oven to 350 degrees. 

2. In a medium bowl, beat eggs. Then add vanilla extract to the eggs. Mix white sugar, brown sugar, and flour in a separate mixing bowl and thoroughly whisk through. 

3. Pour room temperature butter into dry ingredients and mix, then mix in the egg mixture. Add the pecans and corn syrup and mix again thoroughly. Once completely mixed, put the 2 pie crust on a cookie sheet and pour filling into each pie crust evenly.

4. Bake for 20 minutes, rotate the cookie sheet and repeat another 20 minutes. Pull out pies and let rest at room temperature.

Cucumber Salad: California Roll

 

I love these viral cucumber salads. "Sometimes you just gotta eat a whole cucumber." This is a take on the classic California Sushi Roll, with crab stick, cream cheese, avocado, and, of course, cucumber.

Cucumber Salad: California Roll

from alexiaeatsboba

Ingredients:

1 cucumber (English preferred, but regular is fine)

1/2 avocado, diced

4 oz. crab sticks, shredded

3 Tbs. whipped cream cheese

1 Tbs. Kewpie mayo

1/2 Tbs. soy sauce

furikake (to taste)

Instructions:

1. Mandolin full cucumber on a medium setting to get even slices.

2. In a medium-sized lidded container, combine all ingredients. Close lid, and shake vigorously until well combined.

3. Enjoy!

Tim Walz's Turkey Trot Tater-Tot Hotdish

 

By now you're probably familiar with the Minnesotan delicacy: the Hotdish. It's a cream-based casserole topped with tater tots! This is one of Walz's award winning recipes that I am making for the Vice Presidential debate tonight.

Tim Walz's Turkey Trot Tater-Tot Hotdish

Slightly adapted from Tim Walz

Ingredients:

1 lb. ground turkey

1 lb. fresh green beans, diced

1.5 cups (about 4 oz.) chopped baby bella mushrooms

1/2 cup green onion, chopped (most of one bunch)

1/4 cup diced onion

4 slices of bacon

2.5 cups whole milk

1/2 cup half & half

3 cups (12 oz.) sharp cheddar cheese, shredded, divided

32 oz. package frozen tater tots

1 clove garlic, minced

1 egg

1/2 tsp. sage

1 Tbs. olive oil

4 Tbs. butter

5 Tbs. flour

2 tsp. salt, divided

1 tsp. pepper, divided

Instructions:

1. Pre-heat oven to 375F. Set a large pot to boil filled 2/3rds with water.

2. In a large skillet, heat olive oil on medium-high heat.

3. In a medium bowl, combine turkey, garlic, sage, green onions, egg, 1 tsp salt and 1/2 tsp. pepper. Cook in skillet until well done. Place in a 9"x13" baking dish.

4. Prepare an ice-water bath in a medium bowl. Blanch the green beans by cooking in boiling water for 2-3 minutes, then plug in ice-water bath. Once cooled, drain and add to baking dish.

5. In the large skillet, cook the bacon until crispy. Leave bacon grease behind in pan.  Chop bacon small, and add to the baking dish.

6. Reheat the large skillet with the bacon fat on medium heat. Add mushrooms and sauté gently until well browned. Add to the baking dish.

7. In a medium sauce pan, melt the butter over medium heat. Once melted, whisk flour into the butter. Cook for 2 minutes, then slowly whisk in milk and half & half. Cook for 2 more minutes, then add diced onion and remaining 1 tsp. salt and 1/2 tsp. pepper. Cook for another minute, then stir in 2.5 cups of cheese, reserving 1/2 a cup for later. Whisk until cheese is completely melted and incorporated.

8. Pour cheese sauce over ingredients in the baking dish. Mix ingredients in baking dish together well.

9. Top dish with an even layer of tater tots and remaining 1/2 cup cheese.

10. Bake for 45 minutes or until golden brown. Let cool 5-10 minutes before serving.

Moroccan Carrot Salad

 

This is a delightful take on a carrot salad, no mayo involved. Flavorful, bright, and good enough for a main! Maybe throw on a piece of grilled chicken.

Moroccan Carrot Salad

from Aunt Janet

Ingredients:

1 lb. carrots, scrubbed and shredded (about 3 cups)

3/4 c. golden raisins

3/4 c. peanuts

1/4 c. chopped cilantro (1 bunch)

2 green onions, thinly sliced (whole stalks)

1/4 c. extra virgin olive oil

2 Tbs. harissa (dry or wet)

1 tsp. cumin

1 Tbs. honey

1 lime, juice and zest

2 cloves fresh garlic, minced 

2 tsp. ginger, finely grated 

1/2 tsp. salt

1/2 tsp. ground pepper

Instructions:

1. In a large bowl, mix together the carrots, raisins, peanuts, cilantro, and green onions. Set aside.

2. In a small bowl, whisk together olive oil, harissa, cumin, honey, garlic, ginger, salt and pepper. Combine with carrot mixture. Add additional salt and pepper to taste as needed.

Berry Banana Smoothie

Work has been insane lately and Q recommend focusing on my nutrition with smoothies. Found this easy delicious recipe and have been making it all week.

Berry Banana Smoothie 

slightly adapted from Delish

serves 1 (~16 fluid oz.)

Ingredients:

1/2 banana

1/2 cup strawberries, fresh or frozen

1/2 cup raspberries, fresh or frozen

1/2 cup blue berries OR blackberries, fresh or frozen

1/4 cup yogurt

1/2 cup + 2 Tbs. almond milk

Instructions:

1. Blend together and enjoy!

Whipped Herb Feta and Pistachio Dip

 

Absolutely delicious dip I found online and made for a Mediterranean feast with my mom after our return from the Dalmatian coast.

Whipped Herb Feta and Pistachio Dip

slightly modified from foodmymuse

Ingredients:

1/2 cup roasted and shelled pistachios, plus more for garnish

8 oz. feta

1 lemon (zest), divided

1/3 cup cilantro, chopped

1/4 cup green onions (or scallions), chopped

1/2 tsp. honey

good olive oil for topping, plus some as needed for dip consistency 

pita bread, for serving 

Instructions:

1. In a food processor, add pistachios and process for 10 seconds.

2. Add feta, 1/2 lemon zest, cilantro, green onions, and honey. Process until smooth but stilly chunky. Add olive oil as needed for consistency.

3. To serve, place dip in a wide dish and create a well in the middle. Fill well with olive oil, and garnish with reserved lemon zest, additional pistachios, and a few cilantro leaves and green onions as desired.

4. Serve with pita bread.

Easy Crab Imperial

 

Saw this viral recipe on Instagram and had to try it out. Was a PERFECT accompaniment to a salad for dinner. If making more than 1 serving just multiply the ingredients, but I'd recommend cooking each portion in it's own ramekin.

Easy Crab Imperial

based on good.vibes.cooking

serves 1

Ingredients:

6-oz. can or package of real crab meat

2 tsp. minced garlic

2 Tbs. minced shallot

1 egg yolk

1 tsp. Worcestershire 

1 heaping Tbs. mayonnaise 

1/4 tsp. Tony's seasonings (or any other salt-based seasoning mix you'd like)

1 Tbs. butter

For serving:

crostini, crackers, crudite, etc.

Instructions:

1. Pre-heat oven to 425 F.

2. If using canned crab, drain and you can cook right in the can. Otherwise dump crab into an 8 oz. ramekin or dish.

3. Add all other ingredients (except butter) and mix well to combine.

4. Place butter on top and bake for 15-20 minutes until bubble.

5. Serve with desired accompaniments and enjoy!

Brie and Mushroom Stuffed Salmon

My bestie and I went to a nice seafood place in her city. Everything was very good, except the dish she ordered on the server's recommendation which was underwhelming. It sounded so good though, and I knew I could do a better job with it. I did! And cooked this to impress my mom when it was my turn to host our weekly Saturday lunch. Had to combine several different recipes but I think I nailed it

Brie and Mushroom Stuffed Salmon

adapted from Salt & Lavender and Food.com

serves 4

Ingredients:

1 lb. salmon

1/2 tsp. garlic powder

salt and pepper, to taste

1 Tbs. butter

1 Tbs. oil

1/4 tsp. thyme

8 oz. mushrooms, sliced

1 clove garlic minced

4 oz. Brie

For serving:

- Boursin Cream Sauce 

- The Best Mashed Potatoes

- Perfect Roasted Asparagus 

Instructions:

1. Take the salmon out of the fridge 15-30 minutes prior to starting the recipe (if possible). Cut it into 4 pieces. Pat each piece dry and season with the garlic powder and salt & pepper to taste.

2. Pre-heat oven to 420F.

3. In a small pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add mushrooms and thyme, and saute the mushrooms until golden. Add the garlic and saute for one more minute.

4. With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing (do not cut all the way though).

5. Place a thick slice of brie in the middle of the salmon pocked, then stuff mushrooms on either side. Place all stuffed pieces onto a pan and bake for 20-25 minutes.

6. Plate and enjoy!

Boursin Cream Sauce

 

Delicious easy flavorful cream sauce. Serve with fish, chicken, pork chops, or whatever else you'd like!

Boursin Cream Sauce

adapted from Salt & Lavender

Ingredients:

1 Tbs. butter

1 Tbs. olive oil

1/2 onion, finely diced

1 - 5.2 oz. (150 g.) Boursin Garlic & Fine Herb cheese

3/4 cup chicken broth

2 Tbs. parsley, finely chopped 

1 tsp. lemon juice

Instructions:

1. To a skillet, add butter and olive oil. Cook over medium-high heat until butter is melted.

2. Add onions, and cook until soft. 

3. Add the chicken broth, lemon juice, and the Boursin to the skillet. Stir until sauce is smooth.

4. Simmer for about 4-5 minutes, then stir in the chopped parsley. Cook for a few more minutes until desired thickness. Season with salt and pepper to taste.

The Best Mashed Potatoes

 

The Best Mashed Potatoes 

slightly adapted from Gimme Some Oven

Ingredients:

5 lbs potatoes (I used yellow but you can use virtually any type or mix of types)

1 Tbs. salt (for boiling water)

2 cloves garlic, minced

6 Tbs. butter

1 cup whole milk

1 tsp. salt

4 oz. cream cheese

Optional garnishes:

chives or green onion, chopped fine

cracked black pepper

Instructions:

1. Scrub and dice potatoes. Place potatoes in a large pot and cover with 1 inch of water. Add 1 Tbs. salt.

2. Bring potatoes to a boil on high-heat. Once boiling, reduced to medium-high heat and cook until fork tender. Drain into colander in sink and set aside.

3. In a microwave safe bowl, combine garlic, butter, milk, and 1 tsp. salt. Microwave until butter is just melted. 

4. Pour strained potatoes back into the boiling pot. Add half of the butter mixture into the potatoes and mash until combined. Add last half of butter then mash again until combined. Add the cream cheese and mash again until well incorporated.

5. Serve immediately with optional garnishes.

Chocolate Wine Pie

 

This is one of those viral recipes I had to see to believe. It's actually quite nice! A rich chocolate flavor with the red wine backbone. not overly sweet, and texture is like a cross between pudding and mousse. It's fun to serve alongside a glass of the same wine just to compare flavor profiles, so pick-up 2 bottles of the same! I used a bottle of Trader Joe's Chianti and I think that was a perfect pick for this recipe.

Note: this recipe makes about 2 cups more filling than can actually go into the pie, so try to get a deep crust pie if you can, a mini pie crust, or be prepares to save/throw out the extra.

Chocolate Wine Pie

adapted from Food Network

Ingredients:

1 chocolate pie crust (cookie, wafer, or graham)

1-750 mL bottle good dry red wine

1/2 cup corn starch

1.25 cup sugar

12 oz. bittersweet chocolate bars, chopped small (optional: save off a few chocolate curls to top the pie)

2 Tbs. butter

pinch of salt 

Whipped topping:

1/2 cup heavy whipping cream

1 Tbs. sugar

Instructions:

1. In a medium sauce pan, whisk together the cornstarch and 1.25 cups sugar. Over medium heat, slowly whisk in wine to prevent lumps from forming. Cook until mixture has come to a simmer and is very thick, about 8 minutes, whisking constantly. 

2. Remove from the heat and stir in the chocolate, butter and pinch of salt until smooth.

3. Pour the filling into the crust and refrigerate until chilled and set, about 4 hours and up to overnight.  

4. For the whipped topping, beat together cream and remaining 1 Tbs. of sugar until stiff peaks form. Spread over cooled and set pie, and top with chocolate curls if desired.

Spinach Sausage Queso Dip

 

Spinach Sausage Queso Dip

from Q

Ingredients:

1-32 oz. block Queso Blanco Velveeta 

1-8 oz. block cream cheese

1-10 oz. can diced tomatoes with green chilies (keep the liquid)

1 stick butter

1 lb. mild Italian sausage

1-10 oz. block frozen chopped spinach

1 onion, diced

1/2 tsp. garlic powder

1/2 tap. smoked paprika

1/2 tsp. chili powder 

1/4 tsp. mustard powder (optional)

salt and pepper to taste

To serve:

- tortilla chips (optional)

Instructions:

1. In a crockpot on high, add Velveeta, cream cheese, diced tomatoes (including liquids), and butter. Set aside.

2. In a large skillet on medium-high heat, cook onion, sausage, and frozen spinach together until cooked through. Season with garlic powder, smoked paprika, chili powder, and mustard power (if using).

3. Add sausage mix to crockpot when fully cooked, and stir to combine. Season with salt and pepper to taste. Once fully melted, set on Keep Warm setting and serve!

Green Goddess Butter Bean

Found this delicious healthy, vegan/vegetarian meal on Instagram. Made it a couple times, and highly recommend!

Green Goddess Butter Bean

from #itsvegansis

Ingredients:

drizzle of olive oil

2 medium zucchini, sliced

1 onion, sliced

3 cloves garlic, sliced or minced

~4 oz. spinach (2-3 cups, packed)

1 cup fresh basil, packed

1 cup cream (coconut or regular)

2-15 oz. cans (2 cups) butter beans, drained and rinsed

salt and pepper to taste

To serve:

drizzle of olive oil

lemon juice

plain yogurt (vegan or regular)

basil, rough chopped or chiffonade

cracked black pepper

toasted multi-grain bread or cooked rice

Instructions:

1. In a large pan on medium-high heat, cook zucchini, onion, and garlic until soft. Add spinach, and cook until wilted.

2. To a blender, add cooked vegetables, basil, and cream. Blend until smooth.

3. Add puree back to pan on low heat. Add beans and cook until warmed through. Season with salt and pepper to taste.

4. Drizzle with additional olive, lemon juice, dollops of yogurt, and cracked black pepper. Serve with toasted bread or rice and enjoy!

No-Bake Chocolate Peanut Butter Pretzel Bars

I have been buying groceries from Hy-vee online and then just picking up. It's amazing, it's so much easier to get the sale items because someone else is shopping way before I'd be in the store to shop myself, and I *generally* get exactly what I ordered, no more. However, I got a couple bags of pretzels to make chocolate covered pretzels, and both bags were almost entirely broken. I had to use both bags to make one batch of chocolate covered pretzels. But then... what else to do with the basically 2 full bags of broken pretzels?! I found this recipe recipe in search of that answer. Easy, simple, 5-ingredient no-bake bars.

No-Bake Chocolate Peanut Butter Pretzel Bars

from Live Well Bake Often

makes 12 big bars (or more smaller)

Ingredients:

Peanut Butter Pretzel Layer:

1.5 sticks (170 g.) butter, melted

1.5 cups (180 g.) powdered sugar

1 cup (250 g.) creamy peanut butter

2 cups (200 g.) crushed* pretzels

Chocolate layer:

1-12 oz. bag semisweet chocolate chips

1/4 cup (65 g.) creamy peanut butter

*Measure pretzel after crushing if measuring by volume. To crush pretzels, use a food processor and pulse until mostly ground but some small pieces remain.

Instructions:

1. Line a 9"x13"  baking pan with aluminum foil or parchment. Make sure to leave some overhang for easy removal, and set aside.

2. In a large mixing bowl, add the melted butter, powdered sugar, 1 cup peanut butter, and crushed pretzels and mix until fully combined. Dump the mixture into the prepared baking pan and press it down into an even layer.

3. In a medium microwaveable bowl, add chocolate chips and remaining 1/4 cup peanut butter. Microwave in 30 second intervals, stirring between intervals until fully melted. Pour over peanut butter pretzel layer and use a spatula to distribute into an even layer.

4. Cover pan tightly and refrigerate for at least 1 hour until chocolate layer has hardened. Then remove from the pan, and slice into bars. You can slice into 12 big bars, but they are pretty rich. I'd recommend making them smaller.

Sweet Potato Noodles with Browned Butter Miso sauce

 

Easy delicious 5-ingredient recipe. I recommend cutting the noodles smaller so more surface area for the sauce to coat.

Sweet Potato Noodles with Browned Butter Miso sauce

from dandumbrell

serves 2-4

Ingredients:

2-3 sweet potatoes (enough to get 500g of puree)

400g flour (more as needed)

1/2 tsp. salt

1 stick butter

2 Tbs. white miso

3/4 cup reserved pasta water

For serving:

- sliced green onions (optional)

- furikake (optional)

Instructions

1. Peel sweet potatoes. Chop into cubes and put into a large sauce pan (will reuse pan later to boil pasta). Cover with 1 inch of salted water, and boil potatoes until soft. Keep the water in the pan to reuse for pasta.

2. Scoop the sweet potatoes out of the water. Measure out 500 g of sweet potatoes and place into a medium bowl. Puree by mashing well with a fork or potato masher.

3. Add flour and salt to potatoes. Mix ingredients until combined then knead for 6-8 minutes until dough is smooth. If dough is too wet, add more flour 20 grams at a time.

4. In a large sauce pan, melt butter on medium-high heat until nutty and brown. Turn off heat, and whisk in miso paste until smooth.

5. Bring potato water to a low simmer, and make noodles by cutting off thin short strips of the dough into the water. Do until all dough is used. Bring water up to a boil (add more water if needed for noodles) and cook until noodles are floating (~5 minutes). Reserve 3/4 cup water for sauce.

6. Whisk reserved pasta water into butter sauce, the. strain noodles and add to pan. Serve, top with desired toppings (green onion is highly recommended) and enjoy!

Eggplant (Aubergine) Katsu Curry

Delicious, vegan meal I found this recipe on Instagram. I have been saving vegan recipes since my SO who is considering a vegan diet for diabetes and pre-diabetes prevention.

10/10 will make again. 

This would be very easy to swap out with pork cutlets, chicken, tofu? or probably many other proteins (or vegetables!) of your choice if you don't want eggplant.

Eggplant (Aubergine) Katsu Curry

from #alfiecooks_

serves 2

Ingredients:

2 medium eggplants

2 Tbs. soy sauce

3/4 cup (100 g) flour

3/4 cup (100 g) panko bread crumbs

3/4 cup (200 mL) milk (or milk alternative)

1/2 tsp. each salt, ground pepper, garlic powder, paprika; divided between flour and bread crumbs

2 cups (500 mL) oil for frying

For serving:

cooked rice

Japanese curry*

Picked vegetables**

spring onions, green parts sliced (optional)

lime, sliced into wedges (optional)

chili oil (optional)

*Japanese curry:

I got a 3.2 oz (92 g.) box of S&G Golden Curry (Japanese curry mix) from Amazon for $2.48 and mixed the whole thing with 2.25 cups water. Only needed about half of that for the recipe

**Pickled vegetable:

I slightly modified this recipe from Love & Lemons: 

1. In a large lidded container, slice on a mandolin 2 medium or large red onions, 1 cucumber, and 2 to 4 medium to large carrots. Add 2 whole cloves peeled garlic and 1 Tbs. whole peppercorns (optional). 

2. In a small saucepan, boil 2 cups white vinegar, 2 cups water, 1/3 cup sugar, and 2 Tbs. salt. Just as soon as sugar and salt are dissolved, take mixture off heat and pour over vegetables. Cover with a lid and let cool to room tempture before storing (for up to 2 weeks). Vegetables will be ready to eat after ~1 hour. Note: this recipe will make way more pickled veg than you need for a single recipe.

Instructions:

1. If making homemade pickles for serving, do that first so they'll be ready by the time you sit down to eat (see suggestion above).

2. If making fresh rice, get that started so it's ready by the time you sit down to eat.

3. Preheat oven to 400F (200C). Wash eggplants, and place in baking dish. Coat with oil, salt, pepper, and bake for 30 minutes or until completely soft.

4. (optional) Place hot eggplants into a bowl and cover with plastic wrap. This will help steam the eggplants and make removing the skins easier.

5. Start oil heating in a pan for frying on medium-high heat in a medium pan (ideal frying temperature is 350-375F).

6. Peel eggplants and slightly flatten with hands. Toss in soy sauce. 

*I kept the skins and then fried those too for a snack! Keep a bit of meat on the skins if you choose to do that.

7. Get 3 trays: one for flour, one for milk, one for panko bread crumbs. Divide the spices between the flour and breadcrumbs and mix each well.

8. Coat your first eggplant in flour mixture, then dip in milk, then panko bread crumbs. Fry each eggplant one at time so you don't over crowd them. Cook for ~3 minutes on each side until golden brown. Dry on rack or paper towels to take away excess oil after frying.

9. Prepare curry sauce (see suggestion above).

10. Serve and enjoy!

Tartar Sauce

 

Delicious tartar sauce I've been making with my fish frys. I happened to have some chopped chives that I added, although the recipe doesn't call for it.

Tartar Sauce

adapted from Natasha's Kitchen

3-4 servings

Ingredients:

1/2 cup real Mayonnaise

1/2 cup pickle relish

1 Tbsp fresh dill, finely chopped (or 1 tsp. dried)

1 Tbsp fresh parsley, finely chopped (or 1 tsp. dried)

1/2 tsp lemon juice

1/2 tsp sugar

1/8 tsp freshly ground black pepper

1 Tbsp finely chopped onion (optional)

Instructions:

1. Combine all ingredients. Enjoy!

Pistachio Grape Cheese appetizers

So easy and soooo delicious. Don't make these too far ahead of time because the pistachios will get soft and lose their crunch. Had these at the Truman Library members night and decided to try and recreate this recipe. I think they used goat cheese but the recipe I found used Boursin. I want to try it both ways eventually!

Pistachio Grape Cheese appetizers 

from Delightful E Made

makes 20-30 balls

Ingredients:

1 package Boursin (5.2 oz) or another spreadable cheese

6 oz. shelled pistachio, roasted and salted

30 large, seedless grapes

Instructions:

1. Chop up the pistachios on a large cutting board.

2. Rinse and dry grapes.

3. Take a little bit of cheese and just cover the grape. Roll between your palms and then roll in the chopped pistachios to cover. Set on the side and repeat until all the cheese is used up.

Cranberry Remoulade

To serve with crab cakes!

Cranberry Remoulade

adapted from key ingredient

Ingredients:

3/4 cup mayo

1 Tbs scallions, chopped

1 Tbs capers, chopped

1/4 cup whole cranberry sauce 

1 Tbs lemon juice

Instructions:

1. Combine all ingredients.

Sweet Cornbread

This is a sweet cornbread recipe, but you can always play with the amount of sugar. Great with ham and beans, great as a breakfast with butter and maple syrup.

Sweet Cornbread 

from Bless this Mess

Ingredients:

1 cup all-purpose flour

1 cup yellow cornmeal

⅔ cup granulated sugar

1 teaspoon salt

3 ½ teaspoons baking powder

⅓ cup neutral oil or melted butter

1 large egg

1 cup milk

Instructions:

1. Pre-heat oven to 400F.

2. Whisk together flour, cornmeal, sugar, salt, and baking powder.

3. Add butter, egg, and milk. Whisk to combine.

4. Pour batter into a buttered 9"x9" pan or cast iron.

5. Bake for 25-30 minutes.

Salmon & Crab Sushi Bake

 

Tried this viral food trend, and it's fire. All the best parts about sushi without the fuss or cost. You can do this so many different ways (just crab, just salmon, canned or fresh tuna, etc) but this is the way I tried first.

Salmon & Crab Sushi Bake

from Be Fit Snacks

Ingredients:

8 oz. fresh salmon

8 oz. crab stick

3 oz. cream cheese

1/4 cup mayo (ideally Kewpie) plus more for serving

1 Tbs Sriracha plus more for serving

1 cup uncooked rice (or 2-3 cups cooked rice)

2 Tbs rice vinegar

1 package nori wraps

cucumber, sliced small (optional)

avocado, sliced small (optional)

green onion, chopped (just the green parts)

Furikake

salt

pepper

garlic powder

oil

Instructions:

1. Cook rice however you cook your rice. Add vinegar and fluff to combine.

2. Pre-heat oven to 425F. Season salmon with salt, pepper, garlic powder, and a bit of oil. Rub even across top of salmon.

3. Bake salmon for 10-15 minutes depending on thickness. Optional, broil for 2-3 minutes at the end.

4. In a medium bowl, shred the crab sticks and baked salmon. Add the cream cheese, mayo, and Sriracha and stir well to combine. 

5. In an 8"x8" pan, lay down rice and pat flat until even and compressed. Season with Furikake. 

6. Add salmon mixture on top, and spread evenly. 

7. Bake at 400F for 10 minutes. Optional, broil for 2-3 minutes at the end.

8. Top sushi bake with additional Sriracha and mayo, if desired. Sprinkle on green onions.

9. Cut nori wraps into 4th to make squares. To serve, spoon sushi bake into bite-sized portions on a piece of nori. Top with cucumber or avocado if desired.

Beet Galette

My aunt made this for me when I visited her new digs, and it was fantastic! Simple. elegant, and delicious.

Beet Galette

based on Food Network 

Ingredients:

16 oz cooked beets, sliced thin

1.5 tsp fresh thyme, chopped

2 Tbs olive oil, plus more for brushing

1 pie crust

4 oz soft garlic-and-herb cheese (such as Boursin)

1 small onion, thinly sliced 

pinch of salt

pinch of sugar

1 Tbs balsamic vinegar

2 Tbs chopped walnuts

1 tsp finely chopped chives

Instructions:

1. Pre-heat oven to 425F. 

2. Heat 1 Tbs olive oil in small skillet over medium heat. Add onion, pinch of sugar, pinch of salt, and start caramelizing (30-40 minutes). At the end of cooking, add balsamic vinegar and cook for 1 more minute.

3. Pat beets dry. In a medium bowl, combine beets, 1 Tbs olive oil, and thyme.

4. On a pizza pan, unroll pie crust. Spread cheese on pie crust, leaving 1.5 inch boarder.

5. Layer beets on top of cheese. slightly overlapping. Fold crust edges over beets, and brush with olive oil.

6. Bake galette until the edges and bottom of the galette are golden brown, 25 to 30 minutes.

7. Top galette with onions, walnuts, and chives. Cut into quarters and serve.

German Cucumber Salad

Another recipe introduced to me by my aunt! It's so simple but so good. She only uses cucumber, vinegar, sugar, and sour cream. I went with a slightly enhanced version here 

German Cucumber Salad

from Plated Cravings

Ingredients:

2 English cucumbers

1/2 cup sour cream

1 Tbs white vinegar

1 tsp sugar

1 Tbs fresh dill

1 tsp salt

black pepper, to taste

Instructions:

1. With a mandolin, slice cucumbers thinly. Place in a large bowl.

2. In a small bowl, whisk all other ingredients to combine. Pour sour cream mixture over cucumbers and stir to combine.

3. Chill salad 4 hours to overnight before serving.

4. Serve with a slotted spoon.

Sweet Salad Dressing (Simple Vinaigrette)

My aunt gave me this salad dressing recipe. It's so simple but so good!

Sweet Salad Dressing 

Ingredients:

1 (or 2) Tbs. water

1 (or 2) Tbs. sugar

1 Tbs. vinegar

1 Tbs. oil

salt & pepper

Instructions:

1. Combine all ingredients and whisk yo incorporate. 

2. Toss salad with dressing.

Nuevo Latino Shrimp and Grits

My aunt sent me this recipe. and it's absolutely fire. 10/10 will make again. The hardest part is finding the tomatillos, which apparently do NOT come in cans! So I had to cheat a little bit and use a can of salsa verde and a cup of green hatch chilies.

Nuevo Latino Shrimp and Grits

Ingredients:

Shrimp:

3 Tbs olive oil

2 Tbs fresh lemon juice

1/2 jalapeno, trimmed, sliced

1 Tbs chopped fresh oregano

2 cloves garlic, minced

1 Tsp ground annatto seeds (or 2 packets of Sazón Goya)

1/2 Tsp kosher salt

1 lb. jumbo shrimp, peeled and deveined

chopped fresh cilantro for serving

Salsa verde:

1/2 lb. tomatillos (≈5) rinsed, quartered

1/2 bunch cilantro, stems trimmed off

1/2 cup chopped yellow onion

2 medium cloves garlic

1/2 jalapeno, trimmed and sliced

1/4 cup fresh lime juice

kosher salt

1/4 cup olive oil

Grits:

1/2 cup grits, white and stone ground

1 cup manchego, coarsely grated plus more for serving

1/4 cup heavy cream

4 Tbs unsalted butter, chunks

2 small poblanos (or 1 large one), roasted, peeled, seeded, chopped small

Instructions:

1. Marinate the shrimp: whisk oil, lemon juice, oregano, garlic, annatto seeds, jalapeno and salt. Cover and refrigerate 2-4 hours.

2. Make the salsa: put tomatillos, cilantro, onion, garlic, jalapeno, lime juice salt and 2 Tbs water into food processor. Pulse until combined. With machine running, slowly add the oil and blend until combined. If very thick, add up to another 2 Tbs water.

3. Make the grits: Bring 2.5 cups water with 1 Tsp salt to a boil in 3 qt. saucepan. Add grits in a thin stream and cook until the grits start to thicken a bit, about 1 minute. Reduce the heat to low and cook, stirring frequently, adjusting the heat as necessary, and adding more water as needed 1/4 cup at a time, until grits are thick and tender, 40-50 minutes. Stir in the cheese, cream, butter and poblanos. Season to taste with salt, and keep warm.

4. Cook the shrimp: Heat just enough olive oil to coat the bottom of a large skillet over medium heat. Add the shrimp and cook, flipping once until just pink throughout, 4-5 minutes total. Remove immediately and keep warm. 

5. Serve: If grits have thickened, add a little warm water to loosen them. Divide the grits among shallow bowls, and top with 2-3 Tbs of salsa verde and shrimp. Garnish with cilantro and more grated cheese and serve.

Chili oil butter garlic honey pasta with bacon and broccoli

My friend found this recipe on Instagram and it was SO GOOD. Didn't want to lose it so posting here. I made a couple tweaks, most notably making it for a full pound of pasta, and adding bacon and broccoli. Enjoy!

Chili oil butter garlic honey pasta with bacon and broccoli 

from Geniuseatss

Ingredients:

1 lb bacon

1 head broccoli

1 lb long pasta (like spaghetti)

* reserve 1 cup pasta water

5 Tbs chili oil

5 Tbs honey

5 Tbs soy sauce

4 Tbs butter

12 cloves garlic

100g Parmesan

green onion, to garnish

egg yolk, to garnish

more Parmesan, to garnish

more chili oil, to garnish

Instructions:

1. Boil and salt water for pasta. 

2. Chop up bacon to desired size and fry. Set bacon aside.

3. Combine chili oil, honey, and soy sauce in a bowl.

4. Chop up broccoli to desired size. Add pasta to water and cook according to package instructions. Add chopped broccoli to pasta water 3 minutes before pasta is done. Save 1 cup pasta water before draining pasta.

5. Add butter to a hot skillet and melt. Add garlic and fry for a minute until fragrant. Add chili oil mix and cook until bubbling. 

6. Add drained pasta to sauce. Add bacon and Parmesan and mix to combine, adding pasta water as needed.

7. Serve pasta, garnishing with more Parmesan, green onion, and an egg yolk.

Gumbo with Bay Rice

 

This traditional southern dish is how babies are born. That plus whiskey.

You really want to take your time on the roux to make sure you don't burn it while you're bringing it into it's full-flavored goodness. 

Gumbo

from Q

1/3 cup bacon fat (or butter)

1/3 cup flour

1/2 lb. shrimp, shell-on

1 lb. chicken thighs, chopped small

14 oz. Andoulli sausage

1 yellow onion, diced

3 stalks celery

1 green bell pepper

6 cloves garlic

2 cups okra, sliced to desired thickness 

6 cups chicken broth 

2 Tbs. tomato paste

2 bay leaves

1-3 Tbs. Cajun seasoning, to taste

2 tsp. thyme

1/2 tsp. cayenne pepper

1/2 tsp. sweet paprika

1 tsp. salt

1 tsp. pepper

Bay Rice

3 bay leaves

2 cups rice

1 tsp. salt

1 Tbs. olive oil

broth for liquid (or water)

1. Make the roux: melt the bacon fat (or butter) in a medium sized sauce pan on medium heat. Add the flour. Cook until mahogany brown, stirring constantly (about 30-45 minutes).

2. Peel the sausage and cook in a dutch oven on medium-high heat. Break sausage into large chunks. Add the chicken thighs and cook until chicken is just cooked through. Set meat aside.

3. Peel the shrimp and save the skins and water (if using bagged) in a measuring cup. Fill to 2 cup mark and microwave until boiling.

4. In a dutch oven on medium-high heat, combine roux and the trinity (onion, celery, and pepper) plus the tomato and garlic. Cook until onion is translucent. 

5. Add shrimp broth, chicken broth, tomato paste, okra, and spices. Bring to a boil and then lower heat to a  simmer for 1 hour.

6. Cook the bay rice (however you cook your rice).

7. Add shrimp and cook. Serve over bay rice.

Traditional Coleslaw

I've become fond of a good fish fry for dinner. Just batter up some fish, bake up some hush puppies, and serve alongside some good old fashioned mayo-based coleslaw.

Coleslaw

adapted from Simple Seasonal

Ingredients:

14-16 oz. bag coleslaw mix

1/2 cup mayonnaise 

1 heaping Tbs. sugar

1 Tbs. vinegar (apple cider or other)

1/2 tsp. celery salt (or 1 tsp. celery seed, 1/4 tsp. salt)

1/4 tsp. pepper

Instructions:

1. In a medium mixing bowl, combine all ingredients. Mix well.

2. Let coleslaw sit for 1 hour before serving.

Orange-Infused Rum Gimlets

Found this great recipe when cleaning out my liquor cabinet. Delicious and dangerous.

Orange-Infused Rum Gimlets
adapted from myrecipes

Ingredients:

• 2 oranges
• 375 ml white rum
• 1/3 cup fresh lime juice
• 1/2 cup orange liqueur (curacao)
• ice

Instructions:

1.  Slice oranges into full- or half-moons. Put into pitcher and add rum. Cover and let stand overnight.
2. Stir in lime juice and orange liqueur. Fill tall glass with ice and pour mix over to serve.

Frame a Graphic T-shirt

 

Have you ever had or found a really cool t-shirt that was worst for wear, or maybe not your size?

Here is an easy way to display a t-shirt's graphic design while leaving the t-shirt whole and wearable in the future!

Materials

• graphic t-shirt (maximum viewing area of 12" x 12")
• vinyl record frame (Ikea or Walmart)

Method

                                                    10. Mount onto wall with nail. Keep 

                                                          several inches out to account for

                                                          extra fabric on the back.

Kansas City Ice Water

A light, too-easy-to-drink classic cocktail. Simple ingredients, easy to make in batch and fun to play with different flavor infusions. Rye on the Plaza makes a divine version with a chamomile twist, and sub Reisling + soda water for Sprite.

KC Ice Water

from Hy-vee Test Kitchen

Ingredients:

1 oz. gin

1 oz. vodka

4 oz. lemon-lime soda

juice of 1 lime

lime peel, for garnish

Instructions:

1. In a tall glass, fill with ice.

2. Add gin, vodka, and lime juice. 

3. Top with soda. 

4. Stir and twist lime peel to serve.

Orzo Pasta Salad with Kale Pesto

 

Easy and quick pasta salad. For vegetables and protein, you really can add whatever you have on hand! This is a kale pesto, but any pesto would work here (basil, cilantro, etc.). 

Orzo Pasta Salad with Kale Pesto

based on The Roasted Root

Ingredients:

16 oz. box orzo pasta

2-4 cups vegetables (broccoli, onion, zucchini, whatever you have on hand)

1 bunch green onions, chopped

1/2 cup sun-dried tomatoes, chopped small

(optional) 2-4 cups protein, cooked (diced chicken, beans, etc.)

Pesto:

4 cups kale, packed

2 cups basil, packed

1/2 cup raw walnuts

1/2 cup pine nuts

1/2 cup Parmesan

3 Tbs. vinegar, rice or other

4 cloves garlic

3/4 cup olive oil

Instructions:

1. Cook orzo according to package directions. Drain, and set aside.

2. Cook the vegetables (steam, fry, etc.). Add to the orzo. Add protein is using.

3. In a food processor, add peeled garlic cloves and mince. Add remaining pesto ingredients (except oil) and pulse until a paste forms.

4. While the food processor is running, drizzle oil into pesto until combined.

5. Add pesto to pasta and stir to combine. 

Depression Cake (as in indent, not sadness)

As the title alludes, this is called "depression" cake for two reasons, neither of them involving sadness (directly, anyway).

1. You combine all the dry ingredients, then make theee "depressions" in the dry ingredients into which you pour the 3 wet ingredients.

2. This is a Depression Era cake recipe: a cake that can be made without milk, butter, or eggs; expensive and difficult items to come by during hard times.

Depression Cake

from Salon

Ingredients:

1.5 cups all-purpose flour

1 cup sugar

1/4 cup cocoa powder, unsweetened (or black cocoa)

1 tsp baking soda

1 tsp salt

1 Tbs vinegar (white or apple cider)

1 tsp vanilla extract

6 Tbs vegetable oil

1 cup cooled brewed coffee (or water)

Instructions:

1. Brew coffee, if using and cool rapidly. Preheat oven to 375F.

2. Prepare 18 cupcake tins with paper cups or grease, or an 8" round or square pan with grease.

3. Combine flour, sugar, cocoa, baking soda, and salt. Whisk until evenly mixed.

4. Make 3 depressions in the dry ingredients with the back of a spoon.

5. Into each hole, pour vinegar, vanilla, and oil. Pour coffee over all and mix batter well to combine.

6. Pour into cupcake moulds or cake pan. Bake cupcakes for 20 minutes or cake pan for 35 minutes, until toothpick comes out clean.

7. Cool cake, and then frost with chocolate ganache (or other ideas) if so desired.

Classic Chocolate Ganache

 I've never been a fan of normal confectioners sugar and butter based frostings. Don't even get me started on fondant... Why, why ruin a perfectly good cake when you could do something like a rich creamy chocolate ganache?? Or a cream cheese frosting? My best friend in high school, her British mother taught me the English way: poke some holes in the top of a cake with a fork and pour over a can of sweetened condensed milk, then dust with powdered sugar. Give me a nice citrus glaze, or brulee the top. Put a paper doily on the cake and dust cocoa powder, then carefully remove the doily on a light cake to reveal a lacey pattern. Spread some peanut butter whipped cream topping over the cake, anything but your run-of-the-mill Royal icing.

Classic Chocolate Ganache

Ingredients:

8 oz. dark chocolate bar, chopped small

1 cup heavy whipping cream

Instructions:

1. Place chopped chocolate in a thick walled bowl.

2. In a double-boiler or in the microwave, heat cream until just steaming. Keep a careful eye on it up until that point then immediately remove from heat and pour over chocolate.

3. Let sit for 2 minutes without stirring.

4. Gently stir chocolate and cream together with a fork until just combined. 

5. Spread ganache across cake, or pour into a bowl to let cool.

Cajun Pasta

 

This is a tasty Alfredo-based Cajun pasta recipe. You can customize it pretty easily too: If you want to increase sauce, you can add 1 Tbs. butter to every additional 1/2 Tbs. of cream cheese. If you want less meat, leave out the chicken thighs. If you don't want cajun pasta, leave out the sausage, shrimp, and cajun seasoning and add fresh tomato and basil to the pasta!

Cajun Pasta

from Q

Ingredients:

1 lb. Fettuccine, or short pasta of choice

4 chicken thighs, sliced or diced

4 Andouille sausages, sliced thin

1/2 lb. shrimp, peeled and deveined

1 small onion, chopped small

1 small red pepper, chopped small

2 large cloves garlic

4 Tbs. butter

4 oz. cream cheese, softened

8 oz. heavy cream

1 cup Parmesan, grated

cajun seasoning

olive oil

Instructions:

1. Start a pot of salted water boiling for the pasta.

2. Heat 2 Tbs. olive oil in dutch oven on medium heat. Add the garlic, onion, pepper, and 1 tsp. Cajun seasoning. Saute until peppers are soft and onions are translucent, about 5 minutes. Place vegetables in a separate bowl and set aside.

3. Fry the sausage slices until golden brown on both sides. Spoon sausage slices into bowl with vegetables, leaving behind juices.

4. Dust and rub Cajun seasoning on chicken thighs. Fry chicken thighs until thoroughly cooked. When close to finishing cooking, add in shrimp. Spoon chicken and shrimp into bowl with vegetables and sausages, leaving behind juices.

5. Start cooking pasta.

6. Melt butter in dutch oven. Add softened cream cheese and whisk until combined. Slowly stir in the heavy cream. Add the Parmesan, and whisk until combined. Add pasta water by the tablespoon until sauce sticks to the back of a spoon but still runs off. Add Cajun seasoning to taste. 

7. Add pasta to dutch oven and stir to combine with sauce. Add in vegetables and meat, and stir to combine. 

8. Serve immediately and top with additional grated Parmesan if desired.

French Pear Bar Shot

This delictable, strong cocktail was introduced to me by some one drink/Game of Thrones episode  listicle. It's an all-time winner. 

French Pear Bar Shot

makes 2 cocktails

from MGW

Ingredients:

5 oz. pear vodka (e.g. Grey Goose)

2.5 oz. Elderflower liqueur (e.g. St. Germain)

2 oz. simple syrup

2.5 oz. lime juice, fresh squeezed

10 mint leaves, fresh

ice

shaker

2 cocktail glasses

2 large square ice cubes

Instructions:

1. Place one large square ice cube into each cocktail glass. 

2. Combine all ingredients in shaker. Fill shaker up with ice. Shake vigorously for 10 seconds.

3. Divide drink between glasses.

Mulberry Pie

Mulberries are one of my favorite fruits found on local trees (alongside pawpaws!) I grew up with a few of them in the yard. I would always pick a few as I passed under them on the riding lawn mower! I had a lot of time to invent little games to keep the 4+ hour mowing job that that was semi-interesting for myself.

Luckily, my neighbor here in Marlborough (East Waldo) has a  mulberry tree on our shared property line! So in the summer when the berries are ripe and dropping, I lay out a tarp under the tree and collect only the perfectly black, ripe ones in the morning and toss the rest to reset the tarp. Although you do not have to, I like to remove the green stems by pinching them off between my fingernails. It's great to use the berries fresh, but I get a lot so I freeze what I can't practically use for a later taste of summer. To do this, lay the berries single-layer across a cookie sheet freeze. I do NOT recommend washing before freezing to help prevent clumping and to preserve the berries in as perfect condition as possible. After the berries are frozen on the cookie sheet, scrape them into a freezer container (or bag) and keep until needed, remembering to rinse them after they're pulled out.

Mulberry Pie
from Yummly

Ingredients:
4 cups (1 qt.) mulberries, rinsed
1 cup sugar
1/2 cup flour
1 egg
double crust pastry

Optional:
- 1 Tbsp. demerara sugar for dusting top of pie lattice

Instructions:
1. In a bowl, combine berries, sugar, and flour until berries are evenly coated. Set aside while crust is blind-baking.
2. Preheat oven to 400 F degrees.
3. Pour in berry mixture into prepared crust. With second crust, arrange a lattice top to the pie.
4. In a small bowl, whisk well the egg and 1 Tbsp. water. Brush egg wash across top of pie. Sprinkle demerara sugar on top, if using.
5. Bake for 15 minutes, then reduce oven to 350 F and bake for 45 more minutes.
6. Cool pie completely before slicing.

Pie Crust (Pâte Brisée)

I've used essentially this formula for years, if not decades at this point. I'm still not a great pastry cook, but I've made many a good fruit pie and quiche using this basic crust recipe. I've always made it as an all-butter crust, but you can do half lard if you so choose.

Pie Crust (Pâte Brisée)
based on Simply Recipes
makes single crust

Instructions:
1.25 cups (160 g) all-purpose flour, plus extra for rolling
1/2 tsp. salt
1/2 tsp. sugar (1.5 tsp. if for a sweet recipe)
1 stick butter (112g.) butter, chilled and cut into small pieces
3-4 Tbsp. ice water

Option:
- replace half of butter with lard

Ingredients:
1. In a food processor, combine flour, salt, and sugar. Pulse to combine.
2. Add the butter, half at a time and pulse until mixture is coarse and mealy.
3. Add 2 Tbsp. of ice water to mixture and pulse until just combined. Slowly add more ice water tsp. at a time, pulsing a few times after each addition until mixture just holds when pinched between two fingers.
4. Turn crumbly mixture out onto counter, and fraisage: press the heel of your hand down on the crumbly mixture 4-6 times, to make crust flakier.
5.  Form dough into a flat disk. Cover with plastic wrap.

Later use:
- Freeze for up to a month.

Immediate use:
1. Refrigerate dough disk for an hour or more.
2. Take out of fridge and let sit for 10-15 minutes. Between 2 sheets of wax paper, roll dough out into desired size and shape to about 1/8 inch thickness. Gently massaging together any cracks that form in the dough.
3. Line pie or tart pan with dough, trimming excess. Line inside of crust with aluminum foil.
4. Freeze for at least 15 minutes before use. This will help prevent crust shrinkage.
5. Preheat oven to 425 F. Do NOT defrost crust before blind-baking.
6. Take crust out of the freezer. Poke holes across the bottom of the crust with a fork. Then foil line crust and fill with dried beans, rice, sugar, or pie weights.
7. Place crust in oven, turn temperature to 400 F, and bake for 10-15 minutes until raw dough look is gone
8. Take crust out, remove pie weights and foil. Decrease heat to 350 F and bake for another 10-15 minutes until starting to brown if baking crust again or 15-20 minutes until fully golden brown if making a no-bake pie.

Antipasto Pasta Salad

Chicagoan coworker with strong Italian roots introduced me to this recipe. He recommends halving the meat, and I don't disagree! But posting the original.

Antipasto Pasta Salad

Ingredients:
1 lb pasta (shells, elbows, or bowtie)
4 oz. Genoa salami chopped
4 oz. pepperoni, chopped
8 oz. Asiago or sharp Italian cheese, diced
1 can (6 oz. dry weight) black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 packet (0.6 oz) Italian dressing mix e.g. Good Seasons
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbs. dried orageno
1 Tbs. dried parsley
1 Tbs. Parmesan, grated
salt and pepper to taste

Instructions:
1. Boil pasta until al dente. Drain and rinse.
2. In a large bowl, combine pasta, salami, pepperoni, cheese, peppers, and tomatoes. Sprinkle on the envelope of powdered dressing. Mix thoroughly and refrigerate.
3. To prepare the dressing in a small bowl whisk together EVOO, balsamic, orageno, parsley, Parm, salt and pepper. Just before serving, pour dressing over the salad and mix well.

Dog Toy Under Couch Prevention System

Do you have a dog, cat, and or child(s) who frequently get their toys stuck under the couch? Does dust, hair, and other things get stuck under there as well where the broom or Roomba can't easily reach?? No more!

I was inspired by this Sea Lemon video to find a solution. While I tried this solution, it unfortunately didn't work well for my couch.

My solution is a modification for couches with legs that don't easily allow for something to be wrapper around them, whether they are wide and/or tapered. In my case, both!

Cut with 2-3" extra on each end of PVC:

Pre-drilled, then screwed in:

Finished:

Dog Toy Under Couch Prevention System

Materials:
- 1/2" or 3/4" pipe insulation the length of your couch gaps. I used both and doubled them up to fill the entire couch gap, but you may only need the 1/2" if you have a smaller gap
- 3/4" straight PVC pipe, the length of your couch gaps + 2-3" extra on EACH end of every gap
- 2" or longer screws

Instructions:
1. Cut PVC pipe to the couch gap length PLUS 2-3" extra on each end so there's ample room so screw into couch
2. Cut pipe insulation to length of the couch gap.
3. Wrap cut pipe insulation around cut PVC pipe. Double wrap insulation if needed for taller gap.
4. Flip couch on side or upside down. Line up wrapped PVC pipe lengths, and pre-drill pipe and couch leg on one side. Drive in screw so pipe held on tight. Do with remaining sides.
5. Flip couches back over.
6. Profit.