Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
Ingredients
4 eaches skinless, boneless chicken breast halves
1 pinch salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil
How to Make
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.
Ingredients
6 tablespoons butter, softened
2 ⅔ cups confectioners' sugar
½ cup unsweetened cocoa powder
⅓ cup milk
1 teaspoon vanilla extract
How to Make
In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
Ingredients
4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving
How to Make
Season the chicken legs generously with salt and pepper. Turn the Instant Pot to the high saute setting. Add the oil and once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Ingredients
1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
How to Make
Combine all ingredients in bowl and mix well. Serve over smoked chicken or drink it straight… whatever works for you :)
Ingredients
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup (150 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3/4 cup (6 fluid ounces) apple cider
1/3 cup (67 g) granulated sugar
1 teaspoon ground cinnamon
How to Make
Preheat your oven to 325°F. Grease a standard donut pan and set it aside. See the post for a discussion of donut pans.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, 1 teaspoon ground cinnamon, nutmeg, and 3/4 cup granulated sugar, and whisk to combine well. Create a well in the center of the flour mixture, and add the butter, eggs, and cider, and mix to combine. The batter will be very soft.
Transfer the batter to a piping bag fitted with a plain tip or to a squeeze bottle. Squeeze the batter into the prepared doughnut wells until they are each about 3/4 of the way full. Shake the pan back and forth horizontally until the batter is in an even layer in each well. Place in the center of the preheated oven and bake until the tops of the donuts spring back when pressed gently (about 12 minutes). The underside will be browned, but the tops will still be relatively pale. Remove the pan from the oven and allow the donuts to cool for about 3 minutes, or until they are no longer too hot to touch.
While the donuts cool slightly, place the cinnamon sugar topping ingredients into a small bowl. Gently remove the slightly cooled (but still warm) donuts from the doughnut pan with your fingertips and turn them around in the cinnamon sugar until they are well-coated on all sides. Place the finished donuts on a clean sheet of parchment paper. Serve immediately, or at least within a day or two stored uncovered at room temperature. Freeze any remaining leftovers in a sealed, freezer-safe container.
Ingredients
1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
How to Make
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
Ingredients
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt + pepper
How to Make
Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. 4. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C). Serve with your favorite toppings.
In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.
Ingredients
2 small jars of marinated artichokes
1 small onion, diced
2 garlic cloves, chopped
4 eggs
2 cups of cheddar cheese (any cheese works)
1/4 cup of dry seasoned breadcrumbs
salt & pepper
a few shakes of tabasco
3 green onions, chopped
2 tbsp chopped fresh flat leaf parsley
How to Make
Butter an 8" square dish.
Preheat oven to 350F.
Drain only 1 jar of artichokes, pouring the marinade into a skillet (throw the other marinade away from the 2nd jar).
Chop the artichokes and add them to the skillet with the onion and garlic.
Cook about 7 minutes on medium, just until the onions are cooked. Let mixture cool.
Whisk the eggs with the scallions, parsley, breadcrumbs, cheese and season with salt & pepper. Add a few shakes of Tabasco (don't skip the hot sauce, trust me). You can use thyme or oregano if you like too....the more the merrier.
Pour the cooled artichoke onion mixture with the cooked marinade into the egg mixture and combine.
Pour into the prepared greased pan and bake for 30-35 minutes.
Let fully cool for at least 20 minutes before cutting into squares.
Serve warm or at room temperature. Can be made ahead and reheated.
Ingredients
3/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract (I like to use Madagascar Bourbon)
1 egg
2 cups all-purpose flower
2 tsp cornstarch
1 tsp baking soda
Pinch salt
1 cup dried cranberries
1 cup white chocolate chips
How to Make
In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you'd like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into Tablespoon-sized balls. Place onto the cookie sheets about 1-2" apart from one another.
Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. If you'd like to make them prettier, garnish cookies with additional white chips on top of still-warm cookies before serving.
Ingredients
1 1/4 pounds ground Italian sausage
1 small white onion, peeled and diced
2 large carrots, peeled and diced
4 garlic cloves, minced
1/4 cup white-whole wheat flour (or all-purpose flour)
5 ounces greens of your choice (I used a mixture of spinach, collards and baby kale)
2 cups milk
salt and pepper
How to Make
Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks. Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside. Reserve two tablespoons of grease in the pan, discarding the rest. (Or if there’s not that much grease remaining, add olive oil to make up the difference.)
Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
Gradually add in the chicken stock, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5 minutes.
Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente.
Taste, and season with salt and pepper to taste. (I added in about 1 teaspoon salt, 1/2 teaspoon black pepper.)
Serve immediately. Or refrigerate in a sealed container for up to 3 days.
Ingredients
2 lbs chicken wings
1 Tbsp baking powder
1 tsp kosher salt (maybe more to taste)
1 Tbsp butter (melted)
1/3 cup hot wing sauce
How to Make
Preheat oven to 450F.
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
Line a large baking sheet with aluminum foil. Place a cooling rack on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.
Ingredients
1/2 cup butter
1 cup semi sweet or bittersweet chocolate chips (or half of each)
3/4 cup sugar
1/8 tsp salt
1 tsp vanilla
3 large eggs
1/2 cup cocoa powder
3 Tbsp butter
2/3 cup high quality semi sweet chocolate chips
How to Make
Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
Melt butter in a large glass mixing bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
Whisk the sugar, salt, and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.
For the glaze combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
Spread glaze over cake. Let sit for several hours till chocolate sets.
Serve cake as is, or with fresh berries, whipped cream, or ice cream.
Ingredients
1 cup white basmati rice
1.5 cups water
1 tablespoon coconut oil (or oil of choice)
2 cloves garlic minced
1 tablespoon ginger peeled and grated
1 teaspoon fresh turmeric peeled and grated
1 teaspoon sea salt to taste
1 tablespoon fresh lemon juice
1/2 cup dried cranberries
How to Make
Add all ingredients for the rice except for the dried cranberries to a small pot, cover, and bring to a full boil. Reduce heat to a simmer and cook, covered, until rice has absorbed all liquid, 15 minutes (or according to package instructions).
A few minutes before rice is finished cooking, stir the dried cranberries into the rice - this allows them to plump up and lends more flavor to the rice. Re-place the cover and continue to cook.
Taste rice for flavor and add more sea salt if desired. Serve with fresh cilantro and pine nuts alongside your favorite main dish.
Ingredients
1/3 cup Hatcho miso or aka miso (red miso)
1/4 cup mirin
2 tablespoons soy sauce
2 tablespoons granulated sugar
How to Make
Mix all the ingredients together in a small saucepan and heat over medium heat, making sure not to let it boil (the miso will become grainy if it boils), until the sauce thickens slightly. Remove the saucepan from the heat and set aside until ready to use. The sauce can be kept in the refrigerator in an airtight container for 5 days.
Ingredients
1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 can (8-ounce) Pillsbury Original crescent rolls
How to Make
Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan. In a medium bowl, combine the oats, cereal, and salt. Stir and set aside.
In a large sauce pan, add butter, brown sugar, honey and sunflower butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
Stir in the oat and cereal mixture. Stir until well coated. Pour into the prepared pan and press the mixture evenly into the pan. Sprinkle the chocolate covered sunflower seeds and mini chocolate chips over the top and gently press into the granola bars with your hands.
Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Ingredients
2 pounds skirt steak
Four 8-inch soft Italian sub rolls
2 tablespoons vegetable or canola oil
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/4 cup grated Parmesan cheese
8 slices (8 ounces) American cheese
How to Make
Trim fat from steak, if needed. Slice the steak crosswise, with grain, into 3-inch-wide strips. Place steak on large plate and freeze until very firm, about 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.
Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped meat.
Return the now-empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet, and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, until meat is warmed through, 1 to 2 minutes.
Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.
Ingredients
16 oz Frozen Tater Tots
1 pd Ground Beef
1/2 sweet onion, diced
1 pinch salt and pepper to taste
1 can (10.75 oz) condensed cream of mushroom soup
1 can (14.5 oz) green beans (drained)
2 cups Shredded Cheddar Cheese
How to Make
Preheat oven to 350 degrees.
Cook and stir ground beef and diced onion in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with a pinch of salt and black pepper.
Stir cream of mushroom soup and green beans into the cooked ground beef; pour the mixture into a 9x13-inch baking dish.
Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese, or you can add the cheese on top of the beef mixture before the tater tots....which ever one you prefer.
Bake until tater tots are golden brown and hot, about 40 minutes.
Ingredients
3 tablespoons olive oil
2 medium carrots, thickly sliced
1 large onion, coarsely chopped
1 stalk celery, coarsely chopped
1 clove garlic, finely chopped
3 sprigs fresh oregano
1/4 teaspoon salt
Black pepper, to taste
2 cans (15 ounces each) cannellini beans or other small white beans, drained and rinsed
5 cups chicken stock or vegetable stock
4 cups baby kale or baby spinach, stems removed if tough
1 tablespoon chopped fresh oregano, for garnish
Olive oil, to serve
Extra grated Parmesan, to serve
How to Make
Cook the vegetables: In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions are turning translucent.
Prepare the beans: On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.
While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is sill are hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.
Add the greens to the soup: Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like, and serve with Parmesan toasts and extra Parmesan for sprinkling.
