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Crab Mac and Cheese

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Crab Mac and Cheese

Dungeness crab turns classic mac and cheese into something spectacular!
Course: Entrée, Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1/2 lb. cavatappi pasta or elbow macaroni
  • 2 c. warm milk
  • 4 T. unsalted butter
  • 1/3 c. diced yellow onions
  • 1/4 c. all-purpose flour
  • 2 c. grated gruyere cheese
  • 1 c. grated sharp cheddar cheese
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 pinch ground nutmeg
  • 3/4 lb. cooked crab meat preferably Dungeness
  • 1/4 c. toasted Italian bread crumbs
  • 1 tsp. fresh thyme chopped

Instructions

  • Preheat the oven to 375 degrees. Lightly grease 6 gratins, ramekins, or a medium size baking dish.
  • Add pasta to a large pot of salted boiling water and cook according to the directions until al dente. Drain well.
  • Meanwhile, heat the milk over low heat in a small saucepan.
  • In a large pot over medium-low heat, melt butter. Add onions, cook until fragrant and softened, about 2-3 minutes. Add flour, whisk until combined and golden, about 1-2 minutes.
  • Gradually add the hot milk and cook for 1-2 minutes more, whisking continuously until the sauce has thickened and smooth. Remove from heat and stir in Gruyere, Cheddar, salt, pepper, and nutmeg.
  • Add the cooked pasta and crab, stir well. Spoon the mixture into prepared individual ramekins, gratins, or a baking dish; sprinkle evenly with breadcrumbs and thyme.
  • Bake for 25 to 30 minutes, or until the sauce is bubbly and browned on the top.

Polenta Cakes with Mushroom Gorgonzola Sauce

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5 from 1 vote

Polenta Cakes with Mushroom Gorgonzola Sauce

Grilled Polenta Cakes topped with a creamy Mushroom Gorgonzola Sauce.
Course: Appetizer
Cuisine: Italian
Servings: 6

Ingredients

POLENTA:

  • 4 c. water
  • 2 c. milk
  • 2 tsp. kosher salt
  • 2 c. polenta (coarsely ground cornmeal)
  • 3 T. butter
  • 2 T. olive oil for frying

SAUTEED MUSHROOMS:

  • 1 T. butter
  • 1 T. olive oil
  • 1 med. onion peeled and diced
  • 2 cloves garlic minced
  • 6 oz. shiitake mushrooms thinly sliced
  • 3/4 lb. cremini mushrooms thinly sliced

GORGONZOLA SAUCE:

  • 2/3 c. milk
  • 4 oz. gorgonzola cheese crumbled
  • 1 c. sour cream
  • salt and freshly ground black pepper to taste
  • 1/2 c. chopped walnuts or pecans for garnish

Instructions

  • POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long wood spoon, until very thick and creamy, about 30 minutes. Remove from heat and stir in 3 tablespoons butter.
  • Line a 9 x 13-inch pan with plastic wrap. Evenly pour cooked polenta into the prepared pan. Cover with plastic wrap, laying it right on top of the polenta. Refrigerate for several hours until set or overnight.
  • The next day, cut the polenta into squares.
  • In a large nonstick skillet, over medium heat, add 2 tablespoons olive oil. Working in batches, add polenta squares, frying until golden brown on each side about 3-5 minutes. Keep warm.
  • MUSHROOMS: In a separate large skillet, over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the onions and garlic; cook until softened about 3-5 minutes. Add mushrooms; cook until golden brown about 3-5 minutes.
  • GORGONZOLA SAUCE: Meanwhile, pour 2/3 cup milk into a saucepan and bring to a boil. Add Gorgonzola cheese, whisk until melted and smooth; whisk in sour cream and season with salt and pepper
  • Pour Gorgonzola sauce over mushrooms, stir to combine; spoon sauce over the fried polenta cakes. Sprinkle with chopped walnuts and serve.

Notes

Cook's Note: The Mushroom Gorgonzola Sauce would be awesome over a grilled steak!

Blueberry Cream Cheese Crostata

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Blueberry Cream Cheese Crostata

A quick and easy rustic tart filled with sweetened cream cheese and fresh blueberries.
Course: Dessert
Cuisine: Italian
Servings: 8

Ingredients

BLUEBERRY FILLING:

  • 2 1/2 c. fresh blueberries
  • 2 T. granulated sugar
  • 1/4 tsp. cinnamon
  • 1/2 T. lemon juice
  • 1 T. all-purpose flour

CRUST:

  • 1 c. all-purpose flour
  • 1 T. granulated sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. kosher salt
  • 1/2 c. cold unsalted butter diced
  • 1/4 c. ice cold water

CREAM CHEESE FILLING:

  • 4 oz. cream cheese softened
  • 1 sm. egg
  • 3 T. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1 T. milk for brushing
  • 1 T. coarse sugar for sprinkling

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  • BLUEBERRY FILLING: In a large bowl, sprinkle sugar and cinnamon over blueberries. Add lemon juice and flour gently stir to coat; set aside.
  • CRUST: In a medium bowl, whisk together flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until it resembles coarse meal. Add ice cold water, stir until a soft dough forms. Shape into a disk.
  • Place the disk on a well floured surface; roll out into 12-inch circle. Transfer the circle to the prepared baking sheet.
  • CREAM CHEESE FILLING: In a small bowl, beat together cream cheese, egg, sugar, and vanilla extract until smooth and creamy. Spread cream cheese mixture over the dough leaving a 2-inch margin from the edge. Spoon the blueberries with liquid over the top of the cream cheese mixture.
  • Fold dough up over the edge of the blueberries and pat down. Brush with milk and sprinkle with course sugar.
  • Bake uncovered for 25 minutes or until edges turn golden brown. Serve warm.
  • Cook’s Note: You can make this dessert even faster if you use a refrigerated pie crust from the grocery store.

Slow Cooker Quinoa Enchilada Casserole

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Slow Cooker Quinoa Enchilada Casserole

This enchilada casserole is so easy-to-make, healthy, and full of Mexican flavors!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 lb. ground chicken or turkey
  • 1 1/2 c. uncooked quinoa (Bob's Red Mill) rinsed
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 c. frozen corn
  • 1 (15 oz.) can diced fire-roasted tomatoes
  • 2 cloves garlic minced
  • 1 med. onion chopped
  • 1 jalapeño pepper finely chopped
  • 1 1/2 c. water
  • 1 (10 oz.) can enchilada sauce
  • 2 T. Mexican chili powder
  • 1 T. cumin
  • 2 tsp. ground coriander
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. shredded Mexican blend cheese
  • sour cream for serving
  • 2 roma tomatoes chopped
  • 3 sliced green onions
  • 1/4 c. chopped cilantro

Instructions

  • In a large skillet, cook the ground chicken until no longer pink. Place in the slow cooker.
  • Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt and pepper. Stir to combine.
  • Cover the slow cooker and cook on HIGH for 3 hours or until the liquid is all absorbed into the mixture.
  • Remove the lid and stir in the half the cheese, sprinkle the other half over the top. Replace the lid and cook until the cheese has melted about 5-10 minutes.
  • Serve casserole topped with sour cream, chopped tomatoes, green onions and cilantro.
  • Cook’s Note: If you're lucky enough to have left-overs, reheat the casserole and top with a fried egg!

Sheet Pan Mixed Berry Pancakes

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Sheet Pan Mixed Berry Pancakes

A quick and easy way to feed a hungry crowd!
Course: Breakfast
Cuisine: American

Ingredients

  • 4 c. pancake mix
  • 4 lg. eggs lightly beaten
  • 2 c. milk
  • 2 tsp. vanilla extract
  • 1 c. fresh strawberries sliced in half
  • 1/2 c. fresh blueberries
  • 1 c. fresh raspberries
  • Maple syrup for serving
  • Whipped cream for serving

Instructions

  • Preheat the oven to 425 degrees. Line a half-sheet pan (18 x 13-inches) with parchment paper.
  • In a large bowl, combine pancake mix, eggs, milk and vanilla; stir until just combined.
  • Pour batter onto the prepared baking sheet, spread evenly to the edges.
  • Arrange strawberry slices, blueberries, and raspberries on top of the batter.
  • Bake for 12-15 minutes or until golden brown.
  • Cut into squares and serve immediately topped with maple syrup and whipped cream.

Peach Upside Down Cake

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Peach Upside Down Cake

Serve warm topped with whipped cream or vanilla ice cream!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1/4 c. butter
  • 1/2 c. brown sugar packed
  • 4-5 peaches or nectarines, peeled, pitted & sliced
  • 1 1/4 c. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter softened
  • 3/4 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1/2 c. milk 1/4 c. evaporated milk + 1/4 c. water

Instructions

  • Preheat oven to 350 degrees.
  • Place 1/4 cup butter in an 8x8x2-inch square or 9-inch round baking pan. Melt in the oven about 5 minutes or until butter is melted. (Watch carefully to avoid browning the butter)
  • Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
  • In a medium bowl, combine the flour, baking powder and salt; set aside.
  • In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined.
  • Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
  • Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes.
  • Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm topped with whipped cream or vanilla ice cream.

Chipotle Plum Jam

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Chipotle Plum Jam

Brush our sweet and spicy plum jam over grilled baby back ribs, lamb or chicken the last few minutes of cooking time OR simply spoon over a brick of cream cheese and serve with crackers.
Course: Canning
Cuisine: American
Servings: 6 half pints

Ingredients

  • 8 c. chopped plums washed, pitted & chopped
  • 4 chipotle chiles in adobo minced
  • 1 T. adobo sauce
  • Zest of 1 lg. orange
  • 1 lg. orange seeded & chopped
  • 6 c. granulated sugar

Instructions

  • Sterilize six 1/2-pint canning jars.
  • Combine all ingredients in a large pot; bring to a boil, stirring occasionally until sugar dissolves. Using a candy thermometer, cook to the gelling point (See Table 1. below). Stir constantly to prevent sticking or burning.
  • Pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a clean dampened paper towel; adjust two-piece metal canning lids. Process jars in a Boiling Water Canner according to National Center for Home Food Preservation (See Table 2. below).
  • Using a jar lifter, carefully remove the jars from the canner and place them on a flat, towel-lined surface, leaving at least 1-inch spaces between the jars during cooling. Keep away from air drafts and let the jars cool at room temperature. Check seals; store jam in a cool dark place.

Notes

Table 1. Gelling Point – Take the temperature of the jelly with a candy or jelly thermometer. The temperature of the jelly should be 220°F if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. (See below)
Temperature Test – Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:
Sea Level 1,000 ft 2,000 ft 3,000 ft 4,000 ft 5,000 ft 6,000 ft 7,000 ft 8,000 ft
220°F 218°F 216°F 214°F 212°F 211°F 209°F 207°F 205°F
Table 2. Recommended Processing Time for Plum Jam in a Boiling Water Canner - Jar Sizes: Half-pints or Pints
Process Time at Altitudes of:
Sea Level - 1,000 ft                1,001 - 6,000 ft                   Above - 6,000 ft
5 minutes                                       10 minutes                               15 minutes

Bacon Jam

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Bacon Jam

Slather our sweet and savory bacon jam on everything! Spread it on a toasted baguette, hamburger buns or waffles. Add it to a grilled cheese sandwich, atop baked brie, stuffed chicken breast, or stir it into mashed potatoes, let your imagination go wild!
Course: Appetizer, Canning, Condiment
Cuisine: American
Servings: 2 half pints

Ingredients

  • 1 lb. sliced bacon cut into 1/2-inch pieces
  • 2 lg. sweet onions quartered and thickly sliced
  • 1/2 c. dark brown sugar packed
  • 1/3 c. strong brewed coffee
  • 1/2 c. water
  • 1 T. balsamic vinegar

Instructions

  • Cut bacon into 1/2-inch pieces. In a large skillet over medium-high heat cook bacon for about 8-10 minutes, stirring frequently until the bacon begins to brown, but is still chewy.
  • Using a slotted spoon, remove cooked bacon to a paper towel lined plate; set aside. Pour off all but 1 tablespoon of the bacon drippings.
  • Add the onions to the skillet with the drippings, cook for about 8-10 minutes then reduce the heat to low.
  • Add brown sugar and stir. Continue to cook until the onions have caramelized, about 18-20 minutes.
  • Add the coffee, 1/2 cup of water and the reserved bacon; increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 25-30 minutes.
  • Remove from heat, stir in balsamic vinegar. Use immediately or refrigerate for up to a week.

Notes

Cook’s Note: Bring jam to room temperature or reheat before serving.

Gazpacho Salad

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Gazpacho Salad

Inspired by gazpacho soup, here we’ve re-imagined it as a refreshing summer salad, Enjoy!
Course: Salad
Cuisine: Mexican
Servings: 4

Ingredients

  • SALAD:
  • 3 c. tomatoes seeded and chopped
  • 1 c. English cucumber peeled and coarsely chopped
  • 1/2 c. diced red bell pepper
  • 1/2 c. diced green bell pepper
  • 1/2 c. diced yellow bell pepper
  • 1/3 c. finely diced red onion
  • 1/3 c. diced celery
  • 2 T. chopped cilantro
  • sour cream for serving, optional
  • Diced avocado for serving, optional
  • DRESSING :
  • 1 1/2 T. red wine vinegar
  • 1 1/2 T. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 clove garlic minced

Instructions

  • SALAD: In a large mixing bowl, combine tomatoes, cucumber, peppers, red onion, celery and cilantro.
  • DRESSING: In a small bowl, whisk together red wine vinegar, olive oil, salt and pepper and garlic. Pour dressing over salad; gently toss to coat.
  • Refrigerate salad for at least 1 hour. Stir before serving into salad bowls. Top with sour cream and diced avocados if desired and serve with crusty French bread for sopping up the dressing.

Notes

If you prefer a little heat, simply add 1 jalapeno, seeded and finely diced.

Slow Cooker Shredded Mexican Beef

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Slow Cooker Shredded Mexican Beef

This spicy shredded beef is fantastic in tamales, tacos, burritos, enchiladas, carnitas, nachos, you name it!
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • 1 (4 lb.) boneless beef chuck roast
  • 2 (4 oz.) cans diced green chiles
  • 2 chopped chipotle peppers in adobo sauce
  • 2-3 cloves garlic minced
  • 2 T. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Instructions

  • Trim any excess fat from the roast. Place the roast in a 6-quart slow cooker.
  • In a small bowl, combine the green chiles, chipotle peppers in adobo sauce, garlic, chili powder, oregano, cumin, salt, and pepper.
  • Spread half of the mixture over the roast; turn the roast over and spread the remaining mixture over the top.
  • Cover and cook on LOW for 8 to 10 hours. Remove the roast and shred meat, return meat to the slow cooker and continue to cook for another 15-20 minutes more.

Chimichurri Potato Salad

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Chimichurri Potato Salad

Chimichurri sauce turns ordinary potato salad into something extraordinary! Serve our salad alongside your favorite barbecue.
Course: Salad, Side Dish
Cuisine: Argentinian
Servings: 4

Ingredients

  • CHIMICHURRI SAUCE:
  • 1/2 c. flat leaf parsley packed
  • 1/2 c. fresh cilantro packed
  • 1/3 c. olive oil
  • 1/4 c. red wine vinegar
  • 3 cloves garlic minced
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. crushed red pepper flakes
  • POTATO SALAD :
  • 2 lbs. small red potatoes cut into quarters
  • 1/2 c. chopped celery
  • 1/2 c. chopped red bell pepper

Instructions

  • CHIMICHURRI SAUCE: Place all ingredients into a food processor; cover and process until parsley and cilantro is coarsely chopped.
  • POTATO SALAD: Boil potatoes in lightly salted water until tender, about 8-10 minutes. Drain well. Place potatoes into a large bowl and refrigerate for 1 hour.
  • Just before serving, add celery and red bell pepper to the potatoes. Gently toss with a 1/2 cup chimichurri sauce. Serve potato salad alongside your favorite barbecue.

Apricot Sorbet

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Apricot Sorbet

Our refreshing apricot sorbet is a wonderful way to end a summer meal.
Course: Dessert
Cuisine: Italian

Ingredients

  • 3 c. (about 12) apricots pitted
  • 1/2 c. granulated sugar or sweetener of your choice
  • 1/2 tsp. fresh lemon juice
  • 3 c. ice cubes

Instructions

  • Clean and pit apricots.
  • Place apricots, sugar, and lemon juice into a food processor, blend until very smooth. With machine running, pour in the ice cubes; Process until the mixture is slushy and smooth, not melted and runny.
  • Eat right away or transfer to an airtight container, and freeze until firm OR pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. The sorbet will be somewhat soft after churning, but will firm up after freezing.
  • Scoop sorbet into glasses and enjoy!

Zucchini Chicken Enchiladas

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Zucchini Chicken Enchiladas

Trust me, you’ll never miss the tortillas! This low-carb twist on classic enchiladas is both hearty and healthy, and guaranteed to become your new favorite weeknight meal!
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 1 2/3 c. red enchilada sauce divided
  • 1 T. olive oil
  • 1 med. onion chopped
  • kosher salt
  • 2 cloves garlic minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. shredded chicken
  • 5 lg. zucchini halved lengthwise, thinly sliced
  • 1 c. shredded Monterey Jack cheese
  • 1 c. shredded cheddar cheese
  • sour cream for serving
  • Fresh cilantro for garnish

Instructions

  • Preheat the oven to 350 degrees. Spread 1/3 c. enchilada sauce in the bottom of a 9 x 13-inch baking dish.
  • In a large skillet, heat olive oil over medium heat. Add onion and season with salt. Cook until soft, about 5 minutes. Add garlic, cumin, and chili powder; stir until combined.
  • Add shredded chicken and 1 cup enchilada sauce and stir until heated through. Remove from heat.
  • On a cutting board, use a vegetable peeler to make thin slices of zucchini.
  • Lay out three slices of zucchini, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to prepared baking dish seam side down. Repeat with the remaining zucchini and chicken mixture.
  • Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
  • Bake for 20-25 minutes, until cheese is melted and sauce is bubbly.
  • Garnish with cilantro and serve with sour cream.

Fried Squash Blossoms

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Fried Squash Blossoms

Delicate zucchini blossoms filled with creamy garlic and herb goat cheese dipped in a light tempura batter then fried to a crispy golden brown!
Course: Appetizer
Cuisine: American
Servings: 4

Ingredients

  • BATTER :
  • 1 c. all-purpose flour
  • 1/2 c. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. season salt
  • 1/4 tsp. black pepper
  • 1 lg. egg slightly beaten
  • 1/2 c. ice cold water
  • 12-15 male squash blossoms
  • FILLING :
  • 3/4 c. garlic and herb goat cheese at room temp.
  • 1 lg. egg yolk
  • 1/4 c. fine shred gruyere cheese
  • 1 pinch black pepper
  • 1 pinch cayenne pepper
  • vegetable oil for frying
  • all-purpose flour for dusting
  • salt & Pepper to taste

Instructions

  • BATTER: In a mixing bowl, whisk together flour, cornstarch, baking powder, season salt, and black pepper; whisk in the egg and ice-cold water, a little at a time, until batter is smooth and has the consistency of pancake batter. Refrigerate the batter for 15 to 20 minutes.
  • While the batter is chilling, prepare the squash blossoms. Carefully separate the flower petals without breaking them and remove the stamens or pistil in the center.
  • FILLING: In a small bowl, combine goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together; stir until smooth. Spoon filling into a heavy, re-sealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
  • Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
  • Pour vegetable oil into a heavy cast iron skillet, about1-inch deep and place over medium heat. Heat oil until a thermometer placed into the oil reads 350 degrees. A drop of batter carefully dripped into the oil should sizzle immediately.
  • Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour. Dip 6 blossoms into batter. Let excess batter drip off.
  • Carefully place each batter-covered blossom into the hot oil and fry until golden crisp on both sides, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
  • Remove and drain on paper towels, then season with salt and pepper. Repeat with remaining blossoms. Let cool slightly before serving.

Notes

The blossoms that come attached to a small baby squash are female blossoms; the ones without a squash are male blossoms. Both are delicious. Pick them in the morning or buy the freshest flowers you can find and cook them the day picked or purchased; the longer you store the blossoms, the more the petals will stick together, making it harder to stuff them.

Peanut Butter Banana Bread with Bacon

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Peanut Butter Banana Bread with Bacon

The “King” of Banana Bread, you “Can’t Help Falling in Love” with this delicious bread!
Course: Dessert
Cuisine: American
Servings: 1 loaf
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

PEANUT BUTTER BANANA BREAD:

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 c. unsalted butter melted
  • 1 c. granulated sugar
  • 1 lg. egg plus 1 egg yolk
  • 1/2 c. creamy peanut butter
  • 1/4 c. sour cream
  • 1 tsp. vanilla extract
  • 3 ripe bananas mashed
  • 1/2 c. semi-sweet chocolate chips
  • 1/2 c. peanut butter chips
  • 6 slices bacon cooked, chopped, divided

PEANUT BUTTER GLAZE:

  • 1/2 c. peanut butter melted
  • 1 T. confectioner’s sugar

Instructions

  • Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease with cooking spray.
  • PEANUT BUTTER BANANA BREAD: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  • In a large bowl, using a hand mixer, beat together the butter, sugar, egg and egg yolk, peanut butter, sour cream and vanilla. Add the mashed bananas, and beat until combined.
  • Gradually add the dry ingredients to the wet ingredients, beat until just combined. Fold in the chocolate chips, peanut butter chips, and most of the bacon (reserve some for topping) transfer to the prepared loaf pan.
  • Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in the pan, then turn it out onto a cooling rack to cool completely.
  • PEANUT BUTTER GLAZE: Whisk together the melted peanut butter and confectioners’ sugar. Drizzle over the cooled banana bread and sprinkle with the remaining bacon bits, Enjoy!

Creole Salmon Cakes

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Creole Salmon Cakes

Perfect for a light supper OR as an elegant appetizer. These tasty salmon cakes are always a BIG hit with family and friends!
Course: Appetizer, Entrée
Cuisine: American
Servings: 12 medium cakes

Ingredients

  • SALMON CAKES:
  • 3 (6 oz.) cans wild Alaskan salmon boneless & skinless
  • 1 1/2 c. Ritz crackers crushed
  • 1/4 c. red onion minced
  • 1 stalk celery minced
  • 1 lg. jalapeño minced
  • 1 tsp. black pepper
  • 1 tsp. Creole seasoning
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 c. Best Foods mayonnaise
  • 2 tsp. brown mustard
  • 1/4 c. panko bread crumbs
  • 1/2 c. extra virgin olive oil divided, for frying
  • SPICY DIPPING SAUCE:
  • 1/2 c. Best Foods mayonnaise
  • 1 T. hot sauce Frank’s or Sriracha
  • 1 pinch black pepper

Instructions

  • SALMON CAKES: Drain salmon and set aside.
  • In a large bowl add crushed crackers, minced veggies, spices, mayonnaise and mustard, stir well. Gently fold in salmon and Panko bread crumbs until combined. Do not over mix.
  • Form into twelve 1/4 cup patties OR make into smaller appetizer-size if desired. Place crab cakes on a baking sheet lined with parchment paper. At this point you could refrigerate the crab cakes until ready to fry.
  • Heat 1/4 cup olive oil in a large skillet over medium heat; working in batches, brown 6 patties for about 4-5 minutes per side until nice and golden brown. Repeat steps with remaining patties.
  • Patties can also be placed under the broiler and cooked for about 8 minutes per side. Drain on paper towels. Serve right away with dipping sauce.
  • SPICY DIPPING SAUCE: In a small bowl, whisk together mayo, hot sauce and pepper until combined. Serve with salmon cakes.

Notes

Cook’s Note: Alternately, you can use fresh cooked salmon or left-over salmon in this dish.
Preheat the oven to 350 degrees.
Place the salmon on a sheet pan lined with foil for easy clean-up, skin side down. Brush with olive oil and sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Use chilled salmon in place of canned salmon.

Apricot Crumble

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Apricot Crumble

Nothin’ better than freshly picked apricots topped with brown sugar, cinnamon, rolled oats, golden raisins, and pecans. Serve warm with vanilla bean ice cream for an awesome summertime treat!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

FILLING:

  • 5 c. (about 15) fresh apricots pitted & quartered
  • 1 T. fresh lemon juice
  • 1/2 c. granulated sugar
  • 1 T. cornstarch
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground nutmeg

CRUMBLE:

  • 1/2 c. all-purpose flour
  • 1/2 c. dark brown sugar packed
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 2/3 c. rolled oats
  • 1/3 c. golden raisins
  • 1/3 c. chopped pecans
  • 1/2 c. unsalted butter melted & cooled

Instructions

  • Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with cooking spray.
  • FILLING: In a large bowl, gently toss together apricots, lemon juice, sugar, cornstarch, cinnamon, ginger, and nutmeg until the apricots are evenly coated with the sugar-spice mixture. Pour into the prepared baking dish.
  • CRUMBLE: In a medium bowl, whisk together flour, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir in rolled oats, raisins, and pecans. Stir in melted butter until the oat mixture begins to clump together. Sprinkle topping over apricots.
  • Bake until the filling is bubbly and the topping is golden brown about 40 minutes. Cool for at least 30 minutes before serving. Serve warm with vanilla bean ice cream!

Notes

Apricots tend to be tart, so if you like a sweeter filling add 1/4 cup more granulated sugar.

Ramen Noodle Salad

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Ramen Noodle Salad

Ramen noodles, broccoli, celery, red onion and sliced almonds, tossed with sweet and sour vinaigrette will have your guests coming back for seconds and thirds!
Course: Salad
Cuisine: Japanese
Servings: 12

Ingredients

  • 6 pkg. chicken ramen noodles
  • 8 c. boiling water
  • 3 c. fresh broccoli
  • 1 c. chopped celery
  • 1 sm. red onion chopped
  • VINAIGRETTE :
  • 3/4 c. apple cider vinegar
  • 1/2 c. vegetable oil
  • 1/2 c. granulated sugar
  • 1/4 tsp. black pepper
  • 4 chicken flavor packets
  • 2/3 c. sliced almonds

Instructions

  • In a 9 x 13-inch baking dish, add the six packages of ramen noodles breaking each block of noodles in half before adding it to the dish; set the flavor packets aside.
  • Top the noodles with 8 cups of boiling water. As the noodles soak, stir them occasionally to ensure they are evenly cooked, about 10-15 minutes.
  • Meanwhile, chop the broccoli into 1-inch pieces. Chop the celery and red onion; place into a large mixing bowl; set aside.
  • VINAIGRETTE: To a pint jar, add the apple cider vinegar, vegetable oil, sugar, black pepper, and 4 of the chicken flavor packets from the noodles. Place a lid on the jar and shake until the sugar has dissolved; set aside.
  • The noodles should be ready. Strain off the water and rinse the noodles with cold water. Shake off the excess water.
  • Add the noodles and almonds, to the bowl with the veggies. Pour the dressing over the top. Using your hands or a large spoon, toss everything together until it’s evenly coated with the dressing.
  • Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least one hour before serving.