Baked Penne with Smoked Mozzarella and Tomatoes

Notes: this is easily adapted to what you have on hand. Artichokes are good added in. Smoked cheddar with fire-roasted tomatoes would be great as well. 

Serves 4-6.

3 cups uncooked penne pasta (9 ounces)
2 cups diced tomatoes, undrained (from a 28-oz can)
1 cup shredded smoked mozzarella cheese
2 cups Alfredo pasta sauce, homemade or store-bought

Heat oven to 350ºF. Grease 1 1/2-quart casserole. Cook and drain pasta as directed on package.

Meanwhile,  saucepan, heat tomatoes to boiling; reduce heat to medium. Cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated. Add in Alfredo sauce and heat until warm over medium-low heat. Stir in cheese until melted. Mix in cooked penne. 

Pour pasta into prepared casserole dish. Bake uncovered about 30 minutes, or until hot and beginning to bubble. 

Easy Rice Pilaf

1/4 cup butter
2 handfuls vermicelli pasta (or spaghetti)
1/2 cup sliced almonds
1 cup long grain rice
Salt and pepper, to taste
2 1/2 cups water or chicken broth

Melt butter in a pan over medium heat. Break vermicelli into small pieces and add to melted. Add almonds. Toast almonds and vermicelli in butter until they begin to be golden brown and fragrant. Add rice, salt and pepper, and broth. Bring to a boil, cover, turn to low, and cook for 25-30 minutes, until moisture is absorbed and rice is done.

Strawberry Cake

1 package white cake mix (or 1 recipe for homemade white cake)
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 cup whipping cream, whipped until it holds stiff peaks
Strawberry Danish dessert
Fresh sliced strawberries

Make cake mix as directed on the box or according to a homemade recipe. Split the batter in half. Pour each half into a greased 9x13 pan. Cook according to box or recipe. Let cool.

Beat together powdered sugar and cream cheese. Fold in whipped cream. Spread on top of cooled cake. Spread Danish on top of that, then decorate with sliced strawberries. Chill.

Naans

Notes: if freezing dough, freeze small dough balls before the second rise. Let them defrost in the fridge or counter, then let rise according to the recipe. They are also great using 1/2 white wheat and 1/2 bread flour. 

Makes about 14 servings. 

1 (.25 ounce) package active dry yeast (equals 2 1/4 teaspoon)
1 cup warm water
1/4 cup white sugar
3 Tablespoons yogurt or milk
1 egg, beaten
2 teaspoons salt
3 to 3 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place the dough in an oiled bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.

Punch down dough and knead in garlic, if using. Pinch off small handfuls of golf ball sized dough. Roll into balls, and place on a tray or baking sheets. Cover with a towel, and let rise until doubled, about 30 minutes.

Preheat a grill or skillet to high heat.

Roll one ball of dough into a very thin circle. Lightly oil grill or skillet. Cook dough for about 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, then turn over. Brush cooked side with butter. Cook unit browned, another 2-4 minutes. Remove from grill or skillet and continue with remaining naans.

Sugar Cookies

Notes: the best sugar cookie recipe I have found for rolled/cut-out sugar cookies. The dough is easiest to work with when it is kept cold. 

Makes about 5 dozen cookies.

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Powdered sugar, for rolling

In a large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least one hour, or overnight.

Preheat the oven to 400 degrees F. Place dough on a surface that has been generously dusted with powdered sugar. Roll out dough 1/4 to 1/2 inch thick, using additional powdered sugar to prevent sticking, as necessary. Place cookies 1 inch apart on ungreased cookie sheets.

Bake cookies for about 5-7 minutes, until just barely cooked. Do not over-bake.

Parmesan Crusted Chicken

Notes: if using thick chicken breasts instead of cutlets, the cooking time will be increased by 10 or so more minutes. The recipe is still great without the bread crumbs, if you want to omit them. 

Serves 4.

1/2 cup mayo (light or regular)
1/4 cup shredded or grated fresh Parmesan cheese
4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total
4 teaspoons Italian seasoned dry bread crumbs

Preheat oven to 425 degrees F.

In a small bowl, mix mayo and parmesan together.

Line a baking sheet or dish with parchment or foil that has been sprayed with non-stick cooking spray. Place chicken breasts in baking dish. Spread mayo mixture evenly atop the chicken, then sprinkle evenly with bread crumbs.

Bake in preheated oven for about 20 minutes, or until tops are browned and juices run clear.

Halibut with Browned Butter Balsamic Sauce

Recipe per 1 serving. 

Olive oil, enough to coat the bottom of a pan
6 oz halibut filet, skin removed
Salt and pepper to taste
1 tablespoon butter
1 shallot
2 tablespoons balsamic
2 tablespoons chopped parsley (optional)

In a medium saute pan, heat olive oil. When hot, cook fish, about 2 minutes per side, or until lightly seared and cooked through. Remove from pan and keep warm.

Add butter and brown slightly. Add shallots and cook until softened. Whisk in balsamic. Serve over cooked filets.

Basic Frittata Recipe

Notes: this is an extremely fast an easy meal, and a great way to use up leftover vegetables, meat, or cheese.

Serves 2-3. 

6 large eggs
3 tablespoons heavy cream or milk
1/4 cup parmesan, or other cheese (optional)
Salt and pepper to taste
Vegetables, meat, extra cheese, etc.

Whisk together eggs, cream, cheese (if using), and salt and pepper in a large bowl.

In a medium (about 10-inch) oven-proof skillet, add about 1-2 tablespoons olive oil over medium-high heat. Add in vegetables or meats, and sauté until cooked through or heated (if they have already been cooked). Pour egg mixture over vegetable mixture. Cook until frittata begins to set, but is still a little runny in the center. Top with extra cheese, if using, then place under the broiler for about 2 minutes, until cooked through and beginning to brown on the top. Remove from oven, and let rest for a few minutes. When slightly cooled, use a spatula to remove the frittata onto a cutting board. Cut and serve.

Browned Butter Snickerdoodles

Notes: the browned butter adds richness and nuttiness to these snickerdoodles. These are also good with little caramel bits mixed into the batter.

Makes about 2-3 dozen cookies.

Dough:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt

For Rolling:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

To brown the butter, heat a skillet on medium heat. Add the sliced butter, whisking frequently. Let the butter melt, and continue to cook until butter foams and brown specks appear. The butter will small nutty and become a golden brown color. Remove butter from the heat and let cool to about room temperature.

In a large mixing bowl, combine the brown butter sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined. Chill dough in the refrigerator for at least 30 minutes or overnight.

When ready to bake, preheat the oven to 350 degrees F. In a small bowl, combine the cinnamon and sugar. Scoop dough by tablespoons, form into balls, roll in cinnamon-sugar mixture, then place onto a baking sheet lined with parchment or a silicon baking mat.

Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden-brown. The centers should still be soft. Cool on baking sheets for a few minutes, then transfer to a cooling rack and cool completely.  

Perfect Apple Crisp

Notes: this has a nice, thick, crumbly crust. For a thinner and lighter crust, make 1/2 or 3/4 of a recipe for the crust and a full recipe for the apples.

Makes 1 9x13 inch pan of apple crisp.

Apples:
10 granny smith apples, peeled, cored, and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water

Crust:
2 cups quick cookie oats
2 cup all-purpose flour
2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, melted

Preheat the oven to 350 degrees F.

Place the sliced apples in a 9X13 inch pan. Mix the white sugar, 1 tablespoon flour, and ground cinnamon together, and sprinkle over apples. Toss to coat. Pour water evenly over apples.

Combine all crust ingredients together, stirring to combine. Crumble evenly over the apple mixture.

Bake in pre-heated over for about 45 minutes, until apples are soft and crust is golden brown. Serve warm with vanilla ice cream.



 

Pistachio Shortbread Cookies

Notes: So good and so easy to put together. They are also good with a little raspberry or cherry jam spread in the middle of two cookies. 

Makes about 60 small cookies. 

2 sticks unsalted butter, cute into small cubes and softened slightly
1/2 cup sugar
2 tablespoons honey
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup blanched and peeled pistachios

Pulse butter, sugar, honey, egg yolk, and vanilla in a food processor until creamy, scraping down the sides as needed. Add the flour and pistachios and pulse just until the the dough comes together.

Transfer the dough to a sheet of parchment paper and knead until uniform. Divide dough in half. Roll each half into a log about 1-inch in diameter. Wrap the logs in parchment or plastic wrap and freeze until firm, at least 30 minutes (or up to 3 weeks).

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or a silicon baking mat. Slice the logs into 1/4-inch thick rounds and place on prepared baking sheets. Bake until the cookies are firm and lightly browned, about 10-13 minutes. Let cool for a few minutes, then transfer to a cooling rack to cool completely.

Moist Chocolate Cupcakes

Notes: this recipe is really fast and easy, but comes out incredibly moist and light. 
Makes about 2 dozen cupcakes.

2 cups sugar
1 3/4 cups AP flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Line muffin tins with paper lines. Pre-heat oven to 350 degrees F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for one minute. Stir in boiling water. Batter will be thin.

Fill liners 2/3 full with batter. Bake in pre-heated oven for 17-21 minutes, until cooked through. Cool completely on wire racks before frosting.

Salted Caramel Rice Krispies

Notes: a little more work than the standard rice krispies, but these are the best we have ever had. 

From acozykitchen.com.

1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1/4 cup heavy cream
1/8 teaspoon salt
3 tablespoons butter
1 (10-oz) package marshmallows
6 cups rice krispies

Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark amber color, swirling as it begins to brown to distribute the sugar. Be careful not to burn. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter and whisk in. Add the warmed cream and whisk vigorously. Add the salt and set aside.

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.

Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. 

Funfetti Cupcakes

Notes: this is the best white cake recipe I have tried, and could easily be made without the sprinkles for a plain white cupcake. It would be excellent as a rainbow chip cupcake as well, using the recipe for homemade rainbow chips found here.

Makes 2 dozen cupcakes. 
From annie-eats.com.

1 cup whole milk, divided
6 large egg whites
1 tablespoon vanilla extract
¼ teaspoon almond extract
2¾ cups  cake flour, sifted
1½ cups sugar
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon unsalted butter, at room temperature
½ cup multi-colored sprinkles 
Buttercream Frosting 

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  

In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts.  Whisk to blend.  

In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed until combined.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Fold in the sprinkles.

Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 16-18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

The Best Chocolate Sheet Cake

Notes: this cake is amazingly moist and not overwhelmingly chocolatey. It is rich though and does serve a lot.

Serve 24. 

Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons cocoa powder
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1/2 cup finely chopped pecans
1-3/4 sticks butter
4 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb (minus 1/2 cup) powdered sugar--this equals about 3 1/2 cups

Preheat oven to 350 degrees F. Grease a large (18in x 13in) sheet pan.

In a large mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add in cocoa and stir. Add boiling water, and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into the butter/chocolate mixture. Pour into prepared pan. Bake for 20 minutes.

While cake is baking, make the frosting. Melt butter in a saucepan. Add cocoa and stir until combined. Remove from heat. Add milk, vanilla, and powdered sugar and stir together. Add the pecans. Pour over warm cake.

The Best Chewy Chocolate Chip Cookies

Notes: the perfect homemade chocolate chip cookie. If dough seems to soft after mixing, refrigerate for about 30 minutes to make forming the dough easier. 

Makes 2-3 dozen large cookies. 

2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract 

1-1 1/2 cups semi-sweet chocolate chips

Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper or silicon baking mats.

Whisk dry ingredients together in a medium bowl and set aside. In a large bowl, beat butter and sugars together. Beat in egg, yolk, and vanilla. Add dry ingredients and beat on low-speed until just barely combined. Stir in chocolate chips. 

Scoop large balls of dough onto the cookie sheet, leaving room between each ball. Bake in a preheated oven for 11-14 minutes, until cookie just begins to become a golden-brown. Be careful not to over-bake.

Cool on baking sheets for about 5 minutes, and then transfer to a cooling rack.  

Rosemary Chicken with Orange Maple Glaze

1 cup orange juice
1/2 cup chicken broth
1/2 cup maple syrup
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breast halves
1 tablespoons olive oil
1 tablespoon butter

Combine orange juice, broth, and maple syrup in a small sauce pan. Bring to a boil. Reduce heat slightly, boiling gently for about 10 minutes, until reduced, thickened, and glossy. Set aside.

While sauce is reducing, mix together the rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breasts.

Melt butter and olive oil together in a large skillet over medium-high heat. Add chicken breasts, and cook until lightly browned on both sides. Pour orange-maple glaze over the chicken and reduce heat to a simmer. Continue cooking chicken, basting with sauce occasionally, until cooked through and sauce is thick.

White Chicken Chili

Notes: the soup can be frozen completed, but the beans tend to suck up a lot of liquid. When defrosting on the stove, add a little extra chicken broth if necessary. You can also just add the chicken broth in the second step, and freeze it at that point. When defrosting on stove top, you can then add the chicken and beans and simmer until warmed through. 
 
Serves 4. 

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (4-oz) can diced green chili peppers
2 teaspoons cumin
1 teaspoon dried oregano
1/8-1/2 teaspoon cayenne (depending on preferred heat level)
2 (14.5-oz) cans chicken broth
3 cups chopped cooked chicken breast
2 cans white beans
Shredded Monterey Jack Cheese
Sour Cream

Heat oil in a large saucepan over medium heat. Add the onion and cook until it starts to become tender, about 5-10 minutes. Mix in the garlic, green chili peppers, cumin, oregano, and cayenne. Cook until mixture is tender, about another 3 minutes.

Mix in chicken broth, chicken, and beans. Simmer, stirring occasionally, for 15 minutes. Check seasoning and adjust if necessary. Serve warm topped with cheese and sour cream.

Slow Cooker Non-Refried Beans

Notes: black beans can be easily substituted for pinto beans, or you can do a half & half mixture. This makes a big batch of beans, but they can be frozen for later.

1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded
2 tablespoons minced garlic
Salt and pepper to taste (you will want to be generous with the salt)
1/8 teaspoon cumin
9 cups water

Mix all ingredients in a slow cooker. Cook on high for 8 hours. When the beans are done, remove onion and jalapeno. Drain beans, reserving the liquid. Mash beans, adding back some of the reserved liquid, until the desired consistency is reached.

Cranberry Chicken Stew

Notes: the perfect unique fall/winter stew. This tastes like Thanksgiving in a bowl. 

Serves 4.

4 chicken legs, thighs attached
Salt and freshly ground black pepper
1 cup flour
About 1/3 cup canola oil (enough to generously coat the bottom of your pan)
1 medium onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 1/2 pounds red bliss potatoes, washed and quartered
2 large cloves garlic, chopped
1 cup Ocean Spray® Fresh or Frozen Cranberries
1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
1 1/2 cups chicken broth
1/2 cup white sugar
1/2 cinnamon stick


Preheat oven to 325 degrees F.

Add oil to a large and deep ovenproof skillet or a dutch oven pot and heat over medium heat. Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour. When oil is hot, add the chicken to the pan and sear on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil. Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes. Add the cranberry juice cocktail, broth, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed. Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ½ hours.

Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.

Quick and Spicy Tomato Soup

Notes: this soup can be made even faster by omitting the onion and garlic so you can skip the saute. It is really good served with a little fresh grated Parmesan and crostini. This soup can easily be doubled to freeze. If freezing, freeze before adding the pasta, as it tends to suck up a lot of the liquid. When re-heating, defrost and bring to a boil, then add pasta.  

2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1 jar marinara sauce
2 (14-oz) cans chicken broth
1 (15-oz) can white beans, drained and rinsed
1/8 to 1/4 teaspoon red pepper flakes (or more, for a spicier soup)
Salt and pepper to taste
1/2 cup ditalini pasta

Heat oil in a saute pan. Add onion and garlic, and cook until tender, about 8 minutes. Add marinara, chicken broth, beans, red pepper flakes, salt, and pepper. Bring to a simmer. Add pasta, and cook until pasta is tender, about 8-10 minutes. Serve warm.

Sauteed Fresh Corn

8 to 10 ears of corn on the cob
3 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk.

Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the starchiness in the corn is gone. Adjust seasoning if necessary and serve.

Healthy Breakfast Pizza

Notes: this recipe is for 1 large single-serving pizza and can easily be adjusted to make more pizzas.

1 large whole wheat wrap or tortilla

1-2 eggs, scrambled

Light cream cheese, a few tablespoons

Shredded cheddar cheese, about 1/8 cup

1-2 slices turkey bacon, cooked and crumbled

Preheat over to 450 degrees F. 

Place tortilla on a baking sheet. Spread with a thin layer of cream cheese. Evenly distribute scrambled eggs over the top. Sprinkle with cheese and turkey bacon. 

Bake in preheated oven until cheese is melted and tortilla begins to crisp up and brown, about 5-10 minutes. Serve warm.