Raspberry Lemonade

From My Baking Addition.

1 cup sugar

1 cup water

¾ cup raspberries

1 cup fresh lemon juice (around 8 lemons)

4-6 cups cold water

Lemon slices, whole raspberries, torn mint leaves (optional)

Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar is completely dissolved and mixture begins to bubble slightly. Remove from heat and let cool.

Puree ¾ cup raspberries in a blender or food processor until smooth (you can add a little water, about ¼ cup, to help the process). Push the puree through a fine mesh strainer to separate out the seeds. Discard the seeds, and reserve the puree.

Once the simple syrup has cooled, combine the raspberry puree, simple syrup, and lemon juice in a large pitcher. Add about 4-6 cups cold water (or more if needed) until desired concentration of sweetness/tartness in met. Add in lemon slices, whole raspberries, and torn mint leaves, if using, for garnish.

Key Lime Pie

Makes 1 9-inch pie.

1 (9 inch) prepared graham cracker crust (homemade or store-bought)

3 cups sweetened condensed milk

½ cup sour cream

¾ cup key lime juice (juice of about 20 key limes)

1 tablespoon grated lime zest

Whipped cream

Preheat oven to 350 degrees F.

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5-10 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown. Chill pie thoroughly before serving, ideally overnight. Serve with whipped cream.

Scalloped Hasselback Potatoes

2 potatoes

2-3 tablespoons butter, sliced thin

1 piece (about 2 inches long) Parmigiano-Reggiano, sliced thin

Salt and pepper to taste

Olive oil

¼ cup heavy cream

¼ cup shredded cheddar cheese

Preheat oven to 400 degrees F. Scrub potatoes clean.

Cut thin slices into the potatoes widthwise, but do not cut the potato all the way through.  Be sure to leave the slices attached at the base of the potato.

Once the potatoes are sliced but still entact, alternate stuffing the butter and parmesan slices in between the potato. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for about 1 hour or more, or until the potatoes are cooked through and tender. Remove from the oven and drizzle with the heavy cream. Top with shredded cheddar cheese.

Return to oven and cook for about 10-12 more minutes, until cheese is melted and beginning to brown. Remove from oven and serve.  

Chicken, Rice, and Potato Chip Casserole

Makes 1 8-inch casserole.

1 cup cooked white rice

½ teaspoon onion powder

1 ½ cups cooked chicken breast, cubed

1 (10.75 oz) can cream of chicken soup

2/3 cup mayonnaise

Salt and fresh ground pepper to taste

½ cup slivered almonds

½ cup crushed potato chips

Preheat oven to 325 degrees F.

Mix rice, onion powder, chicken, cream of chicken soup, mayonnaise, salt, and pepper together in a medium bowl. Stir well to incorporate all the ingredients. Spoon mixture into an 8-inch baking dish. Top with slivered almonds and potato chips. Bake for 45 minutes. If almonds and chips begin to get to brown, cover with foil part way through cooking. 

Queso Fundido with Roasted Poblano Vinaigrette

From Bobby Flay.

Serves 4.

½ Tablespoon unsalted butter

½ Tablespoon AP flour

½ cup milk

6 ounces Monterey Jack cheese, grated (about 2 cups)

Salt and pepper, to taste

4 ounces goat cheese, sliced into thin slices

Roasted Poblano Vinaigrette

1 Tablespoons chopped fresh cilantro (optional)

Tortilla chips

Preheat broiler.

Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with salt and pepper. 

Scrape the mixture into a small cast iron pan or small baking dish and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped cilantro. Serve with chips.

Roasted Poblano Vinaigrette

2 poblano chiles (sometimes labeled pasilla chiles in the store)

3 tablespoons water

1 tablespoon red wine vinegar

1 small garlic, roughly chopped

1 teaspoon honey

¼ cup canola oil (may need more to thin dressing)

Salt and freshly ground pepper

To roast the peppers: preheat oven to broil. Place peppers on a small baking sheet in the oven. Roast until skin bubbles up and turns brownish-black in spots. Flip and repeat on the other side. This will take about 5 minutes per side, but depends on the heat of your broiler. After both sides are charred, remove from oven and place in a bowl. Cover tightly with plastic wrap and let steam. When cool enough to handle, remove and discard skin, stem, and seeds. Roughly chop.

Add roasted peppers and remaining ingredients into a blender. Blend until smooth and season with salt and pepper to taste.  If too thick, thin with a little extra canola oil. 

Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Vinaigrette

1 small container mixed greens

Roasted Poblano Vinaigrette

1-2 gala apples, julienned

¼ - ½ cup toasted pepitas

¼ - ½ cup Queso Fresco cheese

In a large bowl, lightly dress mixed greens with roasted poblano dressing (you won’t need the full recipe of dressing). Add apples, pepitas, and cheese; mix in gently. Start with 1 apple, ¼ cup pepitas, and ¼ cheese; add more if needed to get a good ratio. Transer to a serving dish and top with additional apples, pepitas, and cheese, if desired.