Carrot Cupcakes with Orange Cream Cheese Frosting

Cupcakes:
4 medium carrots, finely shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/4 orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees with rack in the middle.  Line muffin cups with paper liners.

Finely grate enough carrots to measure 2 cups using a teardrop grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots and vanilla in a large bowl.  Then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. 

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the orange juice and vanilla.

Spicy Macaroni and Cheese

1 pound elbow macaroni, cooked to al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces  pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread, crust removed
1 tablespoon butter

Preheat oven to 350 degrees F.


In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.

In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, and nutmeg.  Stir in sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar.

Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Apple Coffee Cake

Cake:

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples


Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened


Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract

2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.


In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.


To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.


To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Green Chile Chicken Posole

2 tablespoons vegetable oil
1 medium onion, finely chopped
3 jalapenos, diced (seeded for less heat)
1 tablespoon salt
3 cloves garlic, minced
2 (7 oz) cans fire roasted green chiles
1/3 cup fresh chopped cilantro
1 tablespoon dried cumin
1 tablespoon dried oregano
2 quarts chicken stock
4 cups water
3 cans hominy, drained
1 rotisserie chicken, diced

Heat oil in a large cast iron skillet over medium heat.  Add onion and jalapeno and sweat until soft, stir occasionally.  Add garlic and cook for 1 minute longer until garlic is fragrant.  Transfer mixture to a food processor and add green chiles (do not drain), cilantro, cumin and oregano and process until smooth.

Transfer mixture back to skillet and cook on medium heat until the mixture has turned a dark green (about 15 minutes).  Make sure to stir the mixture often.  Transfer to a large stock pot and slowly add stock.  Bring to a simmer on medium heat, and allow flavors to meld for at least 20 minutes.  Add hominy and chicken.  Once heated through you may serve.

Southwestern Chicken Pot Pie

3 tablespoons butter

3 tablespoons flour

3/4 cup chicken stock

3 cups chopped, cooked rotisserie  chicken
1 (8-ounce) package shredded
        Colby and Monterey Jack cheese blend
6 ounces cream cheese, softened
3/4 cup salsa
1/4 cup chopped red bell pepper
1 can of whole kernel sweet corn
1 can fire roasted green chiles
1 potato, peeled and diced
1 jalapeno, chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts

Preheat oven to 400 degrees.  Heat butter over small heat in a medium sauce pan.  Once melted, add in flour and stir for 3 to 4 minutes.  Stir in chicken stock and cook for about 2 minutes more. 

Mix the rest of the ingredients, except the pie crust, together in large bowl.  Add the flour mixture and mix.


Line the pie pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.


Remove from the oven and cool for 5 minutes before serving.

Jalapeno Pretzels

4 cups all-purpose flour

1 tablespoon sugar

1 package (1/4 ounce) quick rising yeast

1 1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1 1/2 cups warm water (120 degrees)
1 jalapeno, seeded and chopped
1 egg, beaten
Coarse salt
1 can Nacho Cheese
1/4 cup pickled jalapenos, diced

In a large bowl, coming 2 cups flour, sugar, yeast, salt, chili powder, paprika, cumin and cayenne.  Add water.  Mix with wooden spoon until moistened.  Stir in enough remaining flour to form a soft dough. 

Turn onto a flour surface, add chopped jalapenos and knead until smooth and elastic, about 6 minutes.  Cover and let rest for 10 minutes.  Divide dough into 16 equal portions; roll each into a 15-in rope.  Cover and let rest 10 minutes longer. 

Twist into pretzel shapes.  Place on greased baking sheets; brush with egg.  Bake at 350 degrees for 15 minutes.  Brush again with egg; sprinkle with course salt.  Bake 12 minutes or until golden brown.  Remove to wire racks. 

Meanwhile, heat nacho cheese and diced pickled jalapenos until warm. 

Serve pretzels warm with nacho dip. 

Bacon, Zucchini and Roasted Tomato Pasta

12 bacon slices, cut crosswise into 1-inch pieces
1 package grape tomatoes
3 cloves garlic, peeled
1 1/2 tablespoons olive oil
1 cup moscato wine
16 ounces fusilli pasta
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
Salt
Parmesan Cheese

Preheat oven to 400 degrees.  Put tomatoes and garlic in a glass baking dish.  Toss with olive oil and sprinkle with salt.  Roast for 20 minutes on the top rack. Once roasted, chop roasted garlic and add back to tomatoes.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons drippings from skillet.  Add wine; boil until reduced by 1/3, about 3 minutes.


Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.


Add pasta, zucchini, bacon, tomatoes (with juices) to pan. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Top with cheese and season to taste with salt and pepper and serve.

Kick'd Up Nectarine-Mango Crisp

5 nectarines, peeled and thinly sliced
2 mangoes, peeled and thinly sliced
1 jalapeno, seeded and diced
2/3 cup sugar
2 teaspoons cinnamon, divided
1/4 cup orange juice
2 tablespoons corn starch
2/3 cup brown sugar
5 tablespoons butter, cut into bits
1/2 cup rolled oats (not instant)
1/2 cup flour
dash salt
1/4 cup chopped walnuts

In a bowl, combine fruit, jalapeno, sugar, 1 teaspoon cinnamon, orange juice and corn starch.  Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 degrees

Meanwhile, Combine brown sugar, butter, rolled oats, 1 teaspoon cinnamon, flour, and salt in a medium bowl.  With hands, break butter apart into little peas by rubbing hands through the mixture.  Continue to do so until butter is worked through.  Stir in chopped walnuts. 

Spread fruit mixture in a lightly buttered 8-inch baking pan.  Crumble the topping over fruit mixture and bake until the topping is browned and the fruit are tender and bubbling, 30 to 40 minutes.  Serve hot, warm or at room temperature. 

Cilantro-Lime Pork Chops

Juice of one large lime

zest from one lime

1 teaspoon ground cumin

1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne

1/2 teaspoon garlic powder

1 teaspoon salt

1 serrano pepper, seeded and minced

     (spilt in 1/2)

4 large bone-in pork chops
         (1 in thick)
1 1/2 teaspoons cornstarch
3/4 cup chicken stock
1/3 cup orange juice
2 tablespoons agave nectar
1/4 cup minced fresh cilantro

In a small bowl, combine the first six ingredients as well as half the serrano pepper. Set aside 1 tablespoon of marinade.  Pour remaining marinade into a large resealable plastic bag.  Pat each side of the pork chops with a paper towel.  Salt and pepper the chops then add the pork chops to the bag.  Seal the bag, turn to coat and put bag in a bowl to prevent spillage.  Refrigerate for 2 hours. 

In a stockpot add the marinade, stock, orange juice, honey and extra serrano pepper in a small stockpot. Bring to a boil; cook and stir for 15 minutes or until thickened. Stir in cilantro.


Heat coals to medium-high heat on a grill. 

Drain and discard the marinade from the pork.  Grill on each side for about 8 minutes per side or until a meat thermometer reads 160 degrees. 

Serve the sauce over the pork chops.

Slow Cooker Chili Cheese Dip

I adapted this recipe from the Taste of Home Southwest Cooking magazine.  It is a variation of the normal hamburger, rotel and velveeta recipe that my husband and I enjoy for game days.  This one adds more flavor and variation and might be our new "go to" cheese dip. 

1 pound ground beef
1/2 pound fresh chorizo, casings removed
1 can kidney beans, drained and rinsed
I can black beans, drained and rinsed
1 can hot rotel (do not drain)
1 can corn
1 can diced green chiles
1 can diced jalapenos
3/4 cup water
1 can sliced ripe olives
1 tablespoon chile powder
1 teaspoon cayenne chile powder
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
16 ounces Velveeta cheese, cubed

In a large skillet, cook beef and chorizo over medium heat until cooked through.  Transfer to a slow cooker.  Stir in the rest of the ingredients (other than cheese). 

Cover and cook on low for 4-5 hours; stir in cheese.  Cover and cook for 30 minutes or until cheese is melted.  Serve with corn chips.

Raspberry Peach Syrup

I used frozen berries to make this syrup because I had them on hand for smoothies. You can substitute fresh to make it better.

1/2 cup frozen raspberries, thawed
1/2 cup frozen peach slices, thawed
1/2 cup light corn syrup
Zest of one orange
Juice of one orange
1 teaspoon vanilla

Combine all ingredients in a small sauce pan. Turn heat to medium. Bring to a boil and turn down heat to medium low. Simmer for 15 minutes. Serve on pancakes or with french toast.

Spicy Sweet Potato Fries

2 large sweet potatoes, peeled,

      (cut into 4-inch long and 1/4 to 1/2-inch thick fries)
2 tablespoons canola oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon cayenne
½ teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly cracked pepper

Preheat oven to 425. Line a large baking sheet with parchment paper.


Put sweet potatoes in medium bowl and coat with oil. Use your hands to mix the oil evenly through the potatoes.


In a small bowl, combine paprika, cayenne, chili powder, cumin, salt and pepper. Add into the sweet potatoes and again, use your hands to coat evenly.


Bake fries for 20 minutes on the lower rack to let the potatoes soften. Flip fries over. Transfer the pan to the upper rack for 10 minutes until the potatoes are crispy. Be very cautious in this stage so that the potatoes don’t burn.

Chipotle Turkey Burgers

8 slices applewood smoked bacon

1 1/3 pounds ground turkey breast

     ( the average weight of 1 package)

2 cloves garlic, finely chopped

1 tablespoons chopped fresh oregano

      (or ½ teaspoon dried oregano)
2 tablespoons chopped fresh cilantro leaves
1/2 small red, orange or yellow bell pepper
1 serrano pepper, seeded and finely chopped
2 teaspoons adobo sauce (from chipotle in adobo)
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly cracked pepper
½ teaspoon smoked paprika
Vegetable oil  for drizzling and for grill
4 slices pepper jack cheese
4 crusty kaiser rolls, split
¾ cup mayonnaise
1 chipotle in adobo, chopped finely or pureed in food processor
1 teaspoon lime juice
Bibb lettuce
Tomato slices


Heat grill to medium-high heat with coals spread evenly. Wipe grill with paper towel coated with vegetable oil.


Cook bacon in a large nonstick skillet over medium high heat until crisp.


While bacon cooks, combine turkey meat, garlic, oregano, cilantro, bell pepper, serrano pepper, adobo sauce, cayenne, chili powder, paprika, salt, pepper and cumin. Divide mixture into 4 equal mounds then form meat into patties.


Drizzle patties with vegetable oil to coat. Transfer patties to grill and cook for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking.


In small bowl, combine mayo, chipotles and lime juice. Season with salt if necessary


Pile cooked cheeseburgers into buns. Spread chipotle mayo on bun tops and set lettuce and tomato into place, using the mayo as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon .

Cilantro Vinaigrette

This recipe comes from a south-of-the-border caprese salad.  While the salad was good, what stole the show was the vinaigrette.  I modified it a little because my husband and I like things on the spicier side.  This dressing is so versitile.  You can use it on a salad, I mixed it in with some sour cream to top a burritto, or simply dip veggies in it. 

1/3 cup red wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 serrano pepper, chopped
     (use jalapeno and seed to cut the heat)
1 garlic clove, peeled and chopped
3/4 teaspoon salt
2/3 cup olive oil

In a blender, combine the first six ingredients.  While processing, gradually add oil in a steady stream.

Quick and Easy Garlic Pickles

I went home for the weekend and came back with a bag full of cucumbers.  Although I love cucumbers and will simply peel and eat them whole for a snack, I had too many and thought they would go bad.  So I decided to make some pickles.

I have never made pickles so was looking for inspiration.  I found Alex Guarnaschelli's recipe but made a few modifications.  They turned out great! I hope you enjoy. 

1/2 cup apple cider vinegar
8 cups water
3 cloves garlic
1 tablespoon red pepper flakes
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
2 jalapeno peppers, cut into rounds
Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Strain the brine and dump out the solids.  Arrange the cucumbers and peppers upright in a container large enough to hold the brine.  The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.


Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.

Sweet and Spicy Nut Snack Mix

1/4 cup turbinado sugar

1/2 teaspoon kosher salt

1 teaspoon ground cayennee chile

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 egg white
1 cup slivered almonds
1 cup unsalted, roasted  cashews
1 cup roasted pumpkinseed kernels



Preheat oven to 325 degrees F. In a small bowl, whisk together the first 6 ingredients (through chili powder).


In a large bowl, whisk the egg white until foamy. Stir in the almonds, cashews, and pumpkinseeds until all the nuts and seeds are lightly coated. Sprinkle with seasoning mixture, tossing well to coat. Divide the nut and seed mixture between two baking sheets. Spread mixture out into even layer.


Bake for 15 minutes, stirring halfway through. Turn oven off. Remove pan from oven, stir, then place back in the oven (still turned off) for another 15 minutes. Remove from oven and transfer pans to a wire rack to cool. Store in an airtight container for up to 2 weeks.

Cranberry Orange Rosemary Scones

2 cups cake flour

1 teaspoon salt

4 teaspoons baking powder

1 tablespoon sugar

5 tablespoons cold butter

3 eggs

3/4 cup cream

1 cup dried cranberries,

         (soaked in hot water and drained)

Zest of one orange
1 teaspoon dried rosemary
1 tablespoon turbinado sugar

Preheat the oven to 450 degrees.  Mix the dry ingredients together.  Cut the butter into bits and pick up a bit of the dry ingredients, rub them with the butter between your fingers and drop them again.  All the butter should be thoroughly blended into the flour mixture before you proceed. 

Beat 2 eggs with the cream in a large bowl; with a few swift strokes, combine them with the flour mixture.  Fold in the cranberries, zest and rosemary. 

Turn the dough out onto a floured surface and knead it ten times - no more.  If it is very sticky, add a little more flour, but very little; it should still stick a little to your hands. 

Press the dough into a 3/4 inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or glass.  Put the rounds on an ungreased baking sheet.  Gently reshape the leftover dough and cut again.  Beat the remaining egg with 1 tablespoons water and brush the top of each scone; sprinkle each with the turbinado sugar. 

Bake for 7 to 9 minutes, or until the scones are a beautiful golden brown. 

* I eat my scones warm with butter and honey.

Sweet and Salty Granola Bars

2 tablespoons butter
1/3 cup honey
1/3 cup brown sugar
1 tsp salt
2 cups rolled oats
2 tablespoons wheat germ
1 cup dry roasted peanuts, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cranberries

Melt butter in a saucepan with honey, brown sugar and salt. Mix in rolled oats, wheat germ, peanuts, apricots and cranberries. Press into a parchment-lined 9-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

Pasta Puttanesca

1/2  pound penne pasta
2 tablespoons extra-virgin olive oil
1 can Italian tuna in oil or water, drained well
2 large cloves garlic, finely chopped
1 tablespoon crushed red pepper flakes
1/2 cup black olives pitted and chopped
1/4 cup green olives chopped
1 1/2 tablespoons capers, drained
1/4 cup rose wine
1 fire roasted diced tomatoes
Fresh ground black pepper


Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
Meanwhile, heat a large skillet with 2 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add rose wine; stir and cook down a minute. Then add tomatoes and their juice to pan. Season with black pepper. Simmer the sauce until the past is ready.


Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat.

Food Network Healthy Eats Challenge - Day 1

We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook and Twitter with the hashtag #brownbag.

So I have decided to do the Food Network Healthy Eats Challenge.  All I have to do is bring my own lunch for the month of September.  I do a pretty good job of this anyway, but I am always up for a challenge. 


I tend to eat my leftovers from the night before for lunch.  Reheated in the microwave, but don't change a thing.  I am going to challenge myself to try to transform my left overs for my brown-bag lunch.  Whether it will be putting my meat into some freshly baked bread from home or something else.  That's what I need to come up with.  Any suggestions would be greatly appreciated. 


So today I brought my leftover pan-roasted chicken thigh from last night.  To modify it, I took off the skin, cut it from the bone and made a chicken sandwich out of it.  Not bad, but not as creative as I would like.  Oh well, it was only day 1 right?

Grilled Stuffed Peppers

1 tablespoon butter
8 ounces baby Bella mushrooms, finely chopped
1 small yellow squash, finely chopped
1 small zucchini, finely chopped
1 small jalapeno pepper, finely chopped
1 garlic clove, minced
1 cup rotisserie chicken, chopped
1 can black beans, rinsed and drained
1 cup corn
2 cups shredded Mexican cheese blend, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large red peppers, halved and seeded

In a large skillet, melt the butter and saute the mushroom, yellow squash, zucchini, jalapeno and garlic, saute 3-5 minutes longer or until vegetables are crisp-tender.

Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt and pepper.  Remove from the heat.  Spoon into pepper halves; sprinkle with remaining cheese. 

Grill peppers , covered over indirect medium heat for 20 minutes, rotating ever 5 minutes, or until tender.  Serve with sour cream.

Sweet and Savory Slow-Cooker Pulled Pork

1 bone in pork shoulder roast (5 pounds)
2 tbsp plus 1/2 cup packed brown sugar, divided
4 tsp paprika, divided 
2 tsps chili powder
1 tsp cayenne
2 tsps crushed red pepper flakes
2 tsps ground cumin
1 tsp salt
1 tsp pepper
1 can (12 ounces) Coke
2 garlic cloves, minced

Cut the roast in half.  Coming 2 tbsps brown sugar, 2 tsps paprika, chili powder, cayenne, pepper flakes, cumin, salt and pepper; rub over meat.  Place in 4-qt slow cooker.  Add the cola, broth and garlic.  Cover and cook on low for 8-10 hours.

Set meat aside until cool enough to handle.  Remove meat from bones, discard bones.  Shred meat with two forks.  Skim fat from cooking juices and return meat to slow cooker.  Stir in remaining brown sugar and paprika.  Cover and cook on low for 1 hour or until heated through.  Serve.

Pan-Roasted Chicken Thighs with Lemon-Caper Pan Sauce

Chicken
4 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Pan Sauce
1 clove garlic, minced
1 tbsp capers, minced
1/3 cup rose wine
1/2 cup chicken stock
2 tbsp butter, softened
1 tbsp lemon juice

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate;

Pour off all but 1 tbsp of the cooking fat.  Turn the heat on the skillet to med-high heat and add the garlic, capers and wine.  Cook, stirring and scraping until most of the wine has evaporated and the bottom of the pan is clean.

Add the stock and cook, stirring until there is just under 1/2 cup of liquid, then turn off the heat.  Add the butter, a little at a time, stirring well after each addition to incorporate it.  Add the lemon juice.  Sauce the meat. 

Spicy Shrimp and Lobster Soup

2 teaspoons olive oil

1 red bell pepper, seeds and stem removed, and diced

2 teaspoons minced garlic

4 teaspoons minced fresh ginger

2 cups vegetable stock

2 Serrano peppers, seeded and minced

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

12 ounces medium shrimp, peeled and deveined

4 lobster tails, meat removed and diced

2 1/2 cups unsweetened coconut milk

1/4 cup fresh lime juice

Heat oil in a medium stockpot over medium-high heat. Add bell peppers and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add vegetable stock, and Serrano peppers. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.

Blend soup mixture until smooth.  Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and cook 2 to 3 minutes or until heated through.

Cherry Chile French Bread

3 1/2 cups bread flour, plus more if needed
2 teaspoons salt
1 1/2 teaspoons instant yeast
1/2 cups dried cherries
2 fresno chiles, chopped

Put the flour in a food processor.  Add the salt and yeast and turn the machine one; with the machine running, pour about a cup through the feed tube.  Process until the dough forms a ball, adding a tablespoon more water at a time until it becomes smooth; if the dough begins sticking to the side of the bowl, you've added too much water, add 1/4 cup or so of flour and keep going.  You are looking for moist, slightly shaggy but well defined ball.  It should take about 30 seconds.   

Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there.  Either way, cover with plastic wrap and let sit for at least an hour at room temperature for two hours.

Dust a little flour onto a counter or tabletop. Knead the cherries and chiles into the dough.  Shape the dough into a boule (round loaf). Let the bread rise again for 2 hours covered with a towel 

Heat the oven (with a pizza stone) to 400 F while you let the dough rise. When you are ready to bake, slash the top of the loaf with a sharp knife.  Slide it onto the pizza stone.  Turn the heat down to 375 F.

Bake until the crust is golden brown and the internal temperature of the bread is at least 210 F or the loaves sound hollow when tapped.

Ricotta and Herb Raviolli and Shrimp with a Sun-dried tomato cream sauce

Herb Pasta
1/4 cup fresh basil, minced
2 tbsp fresh rosemary, minced 
2 tbsp fresh oregano, minced 
1 3/4 cups all-purpose flour, plus more as needed 
1 tsp salt 
3 eggs 


Combine 1 3/4 cups of the flour, the herbs and the salt on the counter.  Make a well in the middle.  Put the eggs into this well.  Beat the eggs with a fork, slowly and gradually incorporating a little of the flour at a time.  When it becomes difficult to stir with the fork, use your hands.  When all the flour has been mixed in, knead the dough, pushing it against the board and folding repeatedly until it is not at all sticky and is quite stiff.  


Sprinkle the dough with a little of the reserved flour and cover with plastic or a cloth; let it rest for about 30 minutes. 


Separate dough into three equal parts.  Taking one section at a time, roll the dough until out until it is approximately 4 inches wide and 12 inches long.  Wrap with plastic.  Repeat with other two dough sections.  

Ricotta Herb Filling 
1 egg 
1/2 cup basil, chopped
1/4 cup rosemary, chopped 
1/4 cup oregano, chopped 
1 1/2 cups ricotta cheese
2 tsps. minced garlic
1 cup Parmesan cheese, freshly grated


Combine the egg, herbs, ricotta, garlic and Parmesan in a bowl and mix well.  


Bring a large pot of water to a boil and salt it.  Put a little water in small bowl and lightly dust counter top with flour.  Starting with one of the pasta sheets, drop heaping teaspoons of the stuffing at about 1 1/2 inch intervals about 1 inch from the only edge of the strip.  Dampen the edges with a little water then fold the dough over onto itself, pressing with your fingers to seal.  Trim the dough and cut into individual ravioli.  


Cook the ravioli for just a few minutes, until they rise to the surface.  Drain. 


Sun-dried tomato cream sauce 
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
1/2 pound shrimp, detailed and deveined

Heat olive oil in skillet.  Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered. 

Add shrimp to skillet, covered, until just cooked through, about 2 minutes. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.

Add cooked raviolis to sauce and serve.

Raspberry Peach Frozen Cake

Nonstick vegetable oil spray
1 13-ounce package almond shortbread cookies
1/2 cup sliced almonds, toasted
1 1/2 teaspoons grated lemon peel
3 large peaches (about 20 ounces), peeled, pitted, diced

2 tablespoons peach preserves
3 1/2-pint containers raspberries

2 tablespoons raspberry preserves
2 1/2 cups chilled heavy whipping cream
9 large egg yolks
3/4 cup sugar
1/3 cup light corn syrup
2 tablespoons (1/4 stick) unsalted butter, room temperature
2 tablespoons peach schnapps

Spray 9-inch springform pan with 3-inch-high sides with nonstick spray. Finely grind shortbread cookies, almonds, and lemon peel in processor. Press half of mixture over bottom of prepared pan. 

Puree peaches in processor. Transfer puree and peach preserves to heavy deep-sided saucepan and bring to simmer over medium heat. Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly). Transfer to bowl and chill in freezer until cool, about 15 minutes. 

Puree raspberries in processor. Strain through sieve set over medium bowl, pressing to extract as much fruit as possible. Heat raspberry preserves and add to puree. Chill. 

Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until parfait base thickens and thermometer inserted into base registers 160°F, about 8 minutes.

Remove bowl from over water. Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes. Divide between 2 medium bowls (about 1 cup parfait base in each bowl). Beat remaining 2 1/4 cups cream in large bowl until medium peaks form. Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream. Spread peach parfait in prepared pan. Sprinkle remaining macaroon mixture over. Place in freezer. 

Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl. Fold in remaining whipped cream. Spread parfait over macaroon mixture in pan. Cover; freeze at least 8 hours and up to 2 days. 

To serve: use  heated knife, cut around parfait cake to loosen; remove pan sides and slice.

Grilled Chicken and Ratatouille

1 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips

1 medium tomatoes, halved crosswise 
1 tablespoons olive oil
2 tablespoons Italian dressing  
Salt and pepper
 3 skinless boneless chicken thighs
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Preheat grill to medium high heat. Lay coals evenly across grill.  


Pat dry chicken thighs.  Sprinkle with salt and pepper and cover with 1 tbsp Italian dressing.


Drizzle zucchini, eggplant, tomato and bell pepper with olive oil and 1 tbsp of Italian dressing.  Sprinkle with salt and pepper. 


Grill chicken until cooked through (about 5 minutes per side).  Let stand 5 minutes

Meanwhile, grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board.  

Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille and crusty bread. 

Orange-Banana Nut Muffins

4 tbsp. cold unsalted butter
2 cups all-purpose flour 
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda 
1 tsp salt 
Juice from 1 lemon + orange juice 
    to equal 3/4 cup juice total
zest from 1 orange and 1 lemon 
1 egg
3 overripe bananas mashed 
1/2 cup chopped pecans 

Heat oven to 400 degrees.  Line muffin tin with muffin cups. 

Stir together the dry ingredients.  Cut the butter into bits, then use your fingers to rub the butter into the dry ingredients until there are no pieces bigger than a small pea.  

Whisk the juice, zest and egg together.  Pour in to the dry ingredients, mixing just enough to moisten.  Fold in the fruit and nuts, then spoon the batter into the muffin tin.  Bake for 20 minutes.  Cook on baking sheet for 15 minutes before removing.  

Grilled Pork Tenderloin with Jalapeno-Corn Couscous

This is my take on the April 2011 Food Network Magazine Spice-Rubbed pork tenderloin with quinoa. 

1 small pork tenderloin (1 1/2 pds) cut in thirds
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp salt
2 tsp fresh cracker pepper
olive oil
1 cup couscous
2 tbsp salted butter
1 1/2 cups frozen corn, thawed
1 jalapeno cored and sliced into rings
Jarred salsa verde

Rub pork pieces with olive oil.  Mix spices together and coat on pork.  Grill on indirect heat for about 20 minutes or until pork is at 140 degrees. 

Meanwhile bring 1 1/4 cups water to a boil in saucepan.  Add a tbsp of salt and a tbsp of olive oil to the water add 1 couscous and stir.  Simmer with the lid on for about 10 minutes. 

Heat butter on medium heat in pan.  Add corn and jalapenos.  Salt if neccesary.  Add cooked couscous into pan with corn.  Stir and cook on medium for about 5 minutes. 

When pork is done, let rest for 5 minutes and then slice and drizzle with olive oil and salsa verde.  Serve with couscous.

Chicken Stock

2 chicken carcasses,

wing tips
1 large onion, quartered
4 carrots,
2 jalapenos
1 Serrano pepper
10 sprigs fresh thyme
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
8 cups all natural sodium free chicken broth
4 cups water


Place chicken, vegetables, and herbs and spices in large stockpot. Cook on high heat until boiling. Turn heat down to medium low so that stock maintains low, gentle simmer. 

Skim the scum from the stock with a spoon every 30 minutes. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.







Strain stock through a fine mesh strainer.

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Sopa de Crema de Poblano y Papas (Cream of Poblano and Potato Soup)

4 lg poblano chiles
1 tbsp unsalted butter
1 tbsp vegetable oil
1 medium sweet onion, grated
2 lg garlic cloves, crushed
3 yukon gold potatoes, peeled and thinly sliced
2/3 cup water
1/4 cup cilantro, plus more for garnish
1 cup chicken stock**
1/2 cup frozen corn kernels (thawed) 
1/2 cup heavy cream
1/2 teaspoon salt

** I recommend a stock simmered with chiles.   My recipe is in my blog

1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.  Watch carefully to prevent charring too much or the chiles may get too soft.  Place in a plastic bag and steam about 5 minutes.  Scrape off the charred skin.  Cut the chiles open, remove the seeds and veins.  Chop coarsely and reserve.

2. In a large heavy saucepan, heat the butter and oil over medium heat.  Cook the onion stirring frequently until softened, 3 to 4 minutes.  Add the potato, water, garlic cloves and chicken stock.  Bring to a boil then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.

3. When the potato is done, either use a stick blender to blend the contents of the saucepan, or use a blender or food processor.  Add the reserved chiles, cilantro cream and salt.  Puree until smooth.  Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently to prevent scorching.  Divide the soup among four bowls.  Garnish with about 2 tablespoons of corn, and sprinkle with cilantro