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Egg Bake or Egg Bites+

Ingredients

  • 18 eggs (can be made in smaller batches – I use this amount because I am making 18 bites)
  • Milk or cream if you are feeling decadent – variable amount
  • 2 pkgs shredded sharp cheddar cheese
  • 12 oz pkg of sausage (more or less – I get Johnsonville maple flavored patties and break them up into crumbles while cooking. You could also use bacon or ham or leave it out for the vegetarians)
  • 1 roll of Pillsbury Southwest style canned biscuits
  • Cooking spray

Directions

  1. Turn oven onto 375 degrees.
  2. Lightly coat either a large rectangular baking dish or large muffin/popover tins with cooking spray.
  3. Open biscuits and cut them up into wedges (6-8 per biscuit).
  4. Cook sausage and break into crumbles if they are packaged as patties.
  5. Mix and scramble 18 eggs with enough milk to make about 4 cups of liquid.
  6. Fill the bottom of the baking dish with cut up biscuits. If making egg bites, place 3 or so wedges in the bottom of each tin, reserving the rest for later.
  7. Sprinkle cooked sausage over the biscuits.
  8. Sprinkle 1 package of cheese over the sausage/biscuit layers.
  9. Pour the egg/milk mixture over the cheese. I use about ¼ cup in each of the tins for the egg bites.
  10. If making egg bites, put the remainder of the biscuit wedges on top of the egg.
  11. Sprinkle with remaining cheese.
  12. Bake till done – I think my egg bites take about 20 minutes – but just check with toothpick or check the wobble. They dry out if overcooked so keep an eye on them.

The layering process is up to you. I just like to make sure I’ve got biscuits mixed in with the egg and sausage because they are the secret trick to this recipe.

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Peanut Butter Bars *

Ingredients
For the Base:
▢1 cup unsalted butter melted and slightly cooled (210g)
▢1 cup creamy peanut butter (300g)
▢1 ¾ cups powdered sugar (210g)
▢2 cups graham cracker crumbs, about 15 full-size crackers (240g) (or half crushed potato chips and half graham cracker crumbs)

For the chocolate topping:
▢1 ½ cups semi-sweet chocolate chips or milk chocolate chips (280g)
▢1/4 cup creamy peanut butter (65g)

Instructions
Line an 8×8 or 9×9 dish with parchment paper or foil.

Crush graham crackers in a ziploc bag using a rolling pin or blitz using a food processor.

Melt butter in a large bowl, add peanut butter and mix until smooth.

Beat in powdered sugar then fold in the crumbs. Transfer to lined dish and smooth.

Melt chocolate and peanut butter, pour over the peanut butter base, smooth then chill for at least 90 minutes.

Cut into bars and serve.

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Jafar’s Lamb Rub

equal parts kosher salt and brown sugar (though I think less salt and more sugar is better)

equal parts sage and oregano

balsamic glaze

rub meat with salt/sugar at least the day before then rub with sage and oregano

Before cooking, drizzle both sides with balsamic glaze

To cook, have a high temp at least at first to caramelize the sugar – aim for 425 degrees – you can lower it after searing both sides. Bring it off the grill before it has come to temp and let it rest for 10-15 min.

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Salmon Cakes with Creamy Garlic Sauce+

YIELD Serves 2 to 4, Makes 6 to 8 patties

INGREDIENTS

For the salmon cakes:

2 cups  cooked salmon, flaked (from 1 pound raw salmon, or 2 6-ounce cans salmon)

1/2 cup bread crumbs or Panko, plus more to coat the patties

1 medium shallot, minced (about 4 tablespoons)

2 tablespoons minced herbs, like dill, fennel fronds, or parsley

1/4 cup mayonnaise

1 large egg

2 teaspoons Dijon or yellow mustard

For the creamy garlic sauce:

1/4 cup mayonnaise

1 to 2 garlic cloves, shaved on a microplane, pressed through a garlic press, or very finely minced

1 tablespoon lemon juice

Heavy cream, to thin, if needed

Salt, to taste

INSTRUCTIONS

  1. Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.
  • Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This help firm up the fish cakes and makes them easier to fry.
  • While the fish cakes chill, whisk together the mayonnaise, garlic, and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it’s had time to mellow a bit and add salt if needed.
  • When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high heat. While the skillet heats, place a few spoonfuls of bread crumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.
  • Fry the salmon cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly or slowly, adjust the heat.
  • Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great served over lemon dressed arugula.
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Meatloaf with Sofrito

2 Tbsp butter

2 medium garlic cloves, minced

1 medium onion, minced

½ c minced carrot

½ c minced celery

1 slice bread, crusts removed, torn into rough pieces

4 oz white mushrooms

½ c sofrito (recipe below)

Freshly ground black pepper

1 ½ lb ground beef

1 ½ tsp Italian seasoning (Oaktown Spice Erbe Italiano di Lusso)

1 large egg

Kosher salt

1 tsp paprika

Glaze:

½ c sofrito

2 Tbsp packed light brown sugar

¼ c cider vinegar

½ tsp ground black pepper

Cayenne or other red pepper to taste

Preheat oven to 350 degrees.

In a skillet, heat butter over medium heat until it foams. Add garlic, onion, carrots and celery and cook until softened, about 5 minutes. Let cool. In a food processor, coarsely chop bread and mushrooms.

In a large bowl, combine beef, mushroom mixture, cooled vegetables, spices and egg. Mix until beef is tacky.

Prepare glaze:

Combine ingredients in a blender and puree until smooth. Transfer to a saucepan and cook over medium high heat until thick – 10 minutes. Remove from heat.

Press meat into pan (8×8 square works). Cook for 10-15 minutes, then top it with ½ c glaze and continue cooking 10-15 minutes. Let rest 10 minutes. Cut and serve.

Red Sofrito (makes 3 cups)

2 Tbsp olive oil

1 onion, small, diced

2 garlic cloves, minced

2 shallots, minced

1 tsp paprika

4 oz canned diced green chiles

2 roasted bell peppers, peeled, seeded and chopped

1 28 oz can diced tomatoes, drained

½ c chicken stock

Put oil in skillet and place over medium heat. When hot, add onion, garlic and shallots. Cook until onions start to brown, about 12 minutes. Stir in paprika; cook 2 more minutes. Add chiles, roasted pepper, tomatoes and stock. Bring to a boil, reduce to simmer and cook until almost dry, about 30 minutes. Use a potato masher to break up tomatoes into smaller chunks, if desired. Add salt to taste.

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Spinach & Cheddar Souffle+

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all-purpose flour

1 cup scalded milk

1/4 teaspoon of nutmeg

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

4 extra-large egg yolks, at room-temperature

1/2 cup grated aged Cheddar cheese, lightly packed

1 package frozen chopped spinach, defrosted and squeezed dry

5 extra-large egg whites, at room temperature

1/8 teaspoon cream of tartar

Directions

  1. Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  3. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
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Salted Caramel Turtle Thumbprint Cookies

Servings: 24

Ingredients

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter , softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg , yolk and white separated
1 1/2 tsp vanilla extract
2 Tbsp buttermilk
1 1/4 cups finely chopped pecans
15 caramels (such as Kraft)
2 1/2 Tbsp heavy cream
Flaky or coarse sea salt
3 oz chopped milk chocolate or semi-sweet chocolate chips or chopped chocolate

2 tsp shortening

Instructions:

  1. In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the
    paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy,
    about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.
  2. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  3. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap
    and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I’d recommend letting the dough rest
    a room temperature a bit so the dough isn’t too firm and cracking when making indentations).
  4. Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped
    pecans in a bowl.
  5. Shape dough into 1-inch balls 18 grams each) then working with one at a time, drop into egg white and roll to evenly coat
    the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if
    necessary, you can gently press into the nuts to help them stick).
  6. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.
  7. Bake in preheated oven until set, about 10 – 12 minutes. Remove from oven then using the bottom of a rounded teaspoon,
    gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then
    transfer to a wire rack to cool completely.
  8. For the topping:
  9. Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second
    intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops
    with a small pinch of sea salt.
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Southwestern Turkey Soup+

Ingredients

  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterey Jack cheese

Directions

  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
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Adrienne’s Cucumber Salad+

Ingredients

  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Directions

  1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
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Tzatziki Sauce for Lamb Gyros+

Ingredients

  • 2 (8 ounce) containers plain yogurt
  • 2 cucumbers – peeled, seeded and diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, peeled

Directions

  1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.