Enjoy this tasty dip – the game lovers with scoop this up – a real crowd pleaser!
Ingredients: 1 medium onion 2 pickled pepperoncini peppers 1/2 head iceberg lettuce 1 large tomato, halved and seeded 1/4 pound deli-sliced genoa salami 1/4 pound deli-sliced ham 1/4 pound deli-sliced prosciutto 1/4 pound deli-sliced roast turkey 1/4 pound deli-sliced provolone cheese 1/2 cup mayonnaise 1 tablespoon extra-virgin olive oil 1 teaspoon dried oregano 1 1/2 teaspoons dried basil 1/4 teaspoon red pepper flakes 1 10-to-12-inch round loaf Italian bread 8 hoagie rolls, cut into pieces, for dipping
Instructions: Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don’t cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Enjoy!
Enjoy the taste of buffalo chicken on this delicious pizza!
Ingredients: 3/4 pound chicken breast cutlets Extra-virgin olive oil, for drizzling 2 teaspoons grill seasoning, (McCormick Montreal Seasoning) 1 pizza dough, store bought or from your favorite pizzeria Cornmeal or flour, to handle dough 2 tablespoons butter 1 tablespoons Worcestershire sauce, 2 to 3 tablespoons hot sauce, medium to spicy heat 1/2 cup tomato sauce 1 cup shredded Monterey Jack cheese 1/2 cup blue cheese crumbles 3 scallions, thinly sliced
Instructions: Preheat oven to 425 degrees F. Preheat grill pan to high.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
Try these tasty Biscuits – Delicious!
Ingredients: 1 1/4 cups biscuit mix 1/2 cup grated sharp Cheddar 1/2 cup water Garlic Butter: 1/2 stick unsalted butter, melted 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon dried parsley flakes
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush. Enjoy!
Enjoy this tasty Lemon Chicken tonight!
Ingredients: 1 1/2 pounds chicken breast or chicken tenders, cut into chunks 1/4 cup all-purpose unbleached flour Coarse salt 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang) 1 tablespoon (a splash) white or rice wine vinegar 1/2 cup chicken broth or stock 3-4 ounces prepared lemon curd 1/4 cup hot water 1 lemon, zested 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Instructions: Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Brown Rice.
Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
This is such a tasty side even your kids will enjoy these veggies!
Ingredients: 1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon sea salt (personal preference on how much you use) 1 teaspoon freshly ground black pepper
Instructions: Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, stirring once half-way through the cooking time. Enjoy!
Enjoy this Winter favorite!
Ingredients: Poached Chicken 1 large chicken, 5 to 6 pounds Kosher or sea salt 2 medium onions, peeled and halved, attached at root end 3 to 4 ribs celery, halved 1 carrot, peeled and halved 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves 1 lemon, thickly sliced Drop Biscuit Chicken Pot Pie 2 tablespoons extra-virgin olive oil 16 button mushrooms, sliced or quartered 2 medium carrots, peeled and diced 1 potato, peeled and chopped 3 to 4 small ribs celery, chopped 1 medium onion, chopped Salt and freshly ground black pepper 4 tablespoons butter 3 tablespoons all-purpose flour 1 quart chicken stock, homemade or store-bought 3 to 4 sprigs tarragon, leaves chopped 1 rounded tablespoon Dijon mustard 1 1/2 pounds poached chicken, diced or shredded 1 cup frozen peas Package drop biscuit mix, mixed to package directions (recommended: Jiffy) Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix
Instructions: Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.
Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.
Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.
Preheat the oven to 375 degrees F.
Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.
We enjoy this every Christmas Eve – it is great to see the family crack the crab and enjoy!!!
Ingredients: 4 (1 to 1 1/2 pound) Dungeness crabs or 2 (2 pound) crabs, cooked, cleaned (reserve juices and tomalley)
Tomalley Sauce: Reserved tomalley (I have the butcher crack and clean my crab, no tomalley for us in the recipe but it is still Delicious!!!) 1 teaspoon chili flakes 1 teaspoon chopped fresh thyme leaves 5 garlic cloves, minced 1 tablespoon fresh lemon juice Reserved crab juices 1 cup mayonnaise or aioli 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1/4 pound butter (1 stick) 4 tablespoons olive oil 5 garlic cloves, minced 1 tablespoon chopped fresh thyme leaves 2 tablespoons lemon zest (about 4 to 5 lemons) 4 tablespoons fresh lemon juice Salt and freshly cracked black pepper 3 tablespoons roughly chopped Italian flat-leaf parsley Lemon slices or wedges, for garnish 4 to 8 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil
Instructions: Crack the crab reserving the juices and tomalley. Set aside.
Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot (again an optional step for my family). Add the chili flakes, thyme, garlic, and lemon juice. Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat. Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like.
Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add crab pieces and season with salt, pepper, to taste, and mix well. Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately.
This is our “go-to” fudge recipe, simple and richly delicious! Enjoy!
Ingredients: 1 (12-ounce) bag semisweet chocolate morsels 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 (8-ounce) can walnut halves – optional 1/2 cup (a couple of handfuls) currants 8-inch cake pan, lightly greased with softened butter Candied cherries, red and green, for garnish, optional
Instructions: Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
These rolls are the traditional Parker House Rolls we’ve all come to love and enjoy – perfect for your Christmas Eve meal or Christmas Day celebration!
Delicious! Worth the time and effort
Makes: 30 rolls
Ingredients: 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (100°F to 110°F) 1 1/4 cups well-shaken buttermilk 1/4 cup clover honey 5 2/3 cups bread flour (about 1 pound 14 ounces), plus more for dusting the work surface 2 teaspoons kosher salt 6 tablespoons unsalted butter (3/4 stick), cut into small pieces, plus more for coating the bowl and baking dish 1 recipe Fall Herb Butter, melted – recipe below 2 teaspoons fleur de sel, or sea salt Instructions: Dissolve the yeast in the warm water in a medium bowl; set aside until foamy, about 5 minutes. Stir the buttermilk and honey into the yeast mixture; set aside. Stir together the flour and salt in the bowl of a stand mixer fitted with a dough hook, make a well in the center of the dry ingredients, pour in the yeast mixture, and mix on low speed until evenly incorporated, about 2 minutes.
Increase the mixer speed to medium low and add the measured unsalted butter, a few pieces at a time, letting it completely incorporate before adding more. Mix the dough until smooth, elastic, and slightly soft, about 10 minutes total.
Coat a large bowl with unsalted butter, place the dough in the bowl, and turn to coat. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, coat a 13-by-9-inch baking dish with unsalted butter. Once the dough has risen, divide it into 2 equal pieces. On a lightly floured surface, roll out 1 piece into a 12-by-10-inch rectangle, keeping the second piece covered with a towel.
Cut the rolled rectangle of dough lengthwise into 5 strips. Cut each strip into 3 smaller rectangles. Reserve 2 tablespoons of the melted herb butter. Spread a heaping 1/2 teaspoon of the remaining herb butter on a rectangle, fold the rectangle in half, and set aside. Repeat with the remaining rectangles. Repeat the entire process with the second piece of dough.
Arrange the rolls seam-side down in the prepared baking dish, 6 across and 5 down. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third. Once the dough has risen, brush the reserved 2 tablespoons of herb butter over the top of the rolls and sprinkle with the fleur de sel or sea salt. Bake until the bottoms and tops of the rolls are golden brown, about 40 minutes. Remove from the oven, let cool 5 minutes, and serve.
Fall Herb Butter recipe: 8 tablespoons unsalted butter (1 stick), softened 1/4 cup minced, lightly packed, mixed herb leaves such as parsley, thyme, sage, or marjoram (about 4 to 5 sprigs) 1/2 teaspoon kosher salt
Mix together all ingredients in a medium bowl until thoroughly combined. Place butter on a sheet of plastic wrap. Shape into a log and twist the ends of the plastic to seal. Place butter in the refrigerator to harden, or use soft as a spread.
Try these delicious cookies with your holiday treats!
Ingredients: Cooking spray 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature 3 ounces cream cheese, at room temperature 1 cup packed light brown sugar 1 large egg 1 tablespoon vanilla extract 1/2 cup chopped hazelnuts 1/4 cup sweetened shredded coconut 1/2 cup dark chocolate chips or chunks
Instructions: Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray .
Whisk the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.
Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.
