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Grilled Salmon with Chimichurri Sauce

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Grilled Salmon with Chimichurri Sauce

Grilled wild-caught Copper River Salmon topped with homemade Chimichurri Sauce!
Course: Entrée
Cuisine: Argentinian
Servings: 4

Ingredients

CHIMICHURRI SAUCE:

  • 1/2 c. flat leaf parsley (about 1 bunch)
  • 1/2 c. cilantro (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz. pkg.)
  • 3 cloves garlic pressed
  • 1 tsp. salt plus more for seasoning fish
  • 1/2 tsp. black pepper plus more for seasoning fish
  • 1/2 tsp. red pepper flakes
  • 1/4 c. fresh lime juice (about 3 limes)
  • 1/3 c. extra virgin olive oil plus more for drizzling fish

SALMON:

  • 1 (2-3 lb) side Copper River salmon skin on, pin bones removed

Instructions

  • In a food processor fitted with a metal blade, add parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse until roughly chopped. With the food processor running on low, drizzle in lime juice and olive oil, process until just combined; set aside.
  • Preheat an outdoor grill to medium-high OR an oven to 425 degrees. Line a baking sheet with Heavy Duty foil.
  • Rinse the fish under cold water and pat dry with paper towels. Place fish on the foil-lined baking sheet (roll the edges up around the fish) and remove the pin bones. Drizzle with olive oil and season with salt and pepper.
  • Slide the fish packet onto the grill; close the lid and grill for 12 to 15 minutes (depending on the thickness of the salmon) or until the salmon flakes easily. Do not over-cook! Carefully, remove the fish packet from the heat back onto the baking sheet. Spoon chimichurri sauce over the cooked fish and serve.
  • Alternately, cook the fish on the foil-lined baking sheet in the oven for 12-15 minutes or until the salmon flakes easily. Do not over-cook!

Notes

Cook's Note: Sometimes I season the fish with Dan's Sweet & Spicy Rub instead of salt and pepper.

Double Chocolate Zucchini Bread

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Double Chocolate Zucchini Bread

Need a chocolate fix? Look no further than our rich chocolate zucchini bread with chocolate chips. It's a wonderful way to use up an abundance of zucchini from your garden!
Course: Bread, Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 1/4 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1 c. granulated sugar
  • 1/2 c. butter softened
  • 1 lg. egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 2 c. grated zucchini
  • 2/3 c. chocolate chips

Instructions

  • Preheat oven to 350 degrees . Butter and dust a 9 x 5-inch loaf pan with cocoa powder.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt; set aside.
  • In a large bowl, cream together sugar and butter until smooth and creamy. Add egg, egg yolk and vanilla extract, beat until well combined. Stir in zucchini. Add flour mixture in 3 additions, beating after each addition. Fold in chocolate chips.
  • Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5-10 minutes; remove to a wire rack to cool completely.

Chimichurri Sauce

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Chimichurri Sauce

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Chimichurri Sauce

Spoon this delicious herby sauce over grilled beef, chicken, or fish!
Course: Condiment
Cuisine: Argentinian
Servings: 1 cups

Ingredients

  • 1/2 c. flat leaf parsley (about 1 bunch)
  • 1/2 c. cilantro (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz.) pkg.
  • 3 cloves garlic pressed
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 c. fresh lime juice (about 3 limes)
  • 1/3 c. extra virgin olive oil

Instructions

  • In a food processor fitted with a metal blade, add parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse until roughly chopped. With the food processor running on low, drizzle in lime juice and olive oil, process until just combined.
  • Spoon this deliciousness over grilled beef, chicken, or fish.

Homemade Ranch Dressing

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Homemade Ranch Dressing

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Homemade Ranch Dressing

For a low-fat version, use yogurt instead of sour cream.
Course: Condiment, Salad
Cuisine: American
Servings: 2 cups

Ingredients

  • 1/2 c. mayonnaise
  • 1 c. sour cream (or substitute plain yogurt)
  • 3/4 c. buttermilk
  • 3 T. minced red bell pepper
  • 2 T. minced onion
  • 2 T. minced fresh cilantro
  • 1 T. minced minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Instructions

  • In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
  • Stir in the minced red bell pepper, onion, cilantro, garlic, salt and pepper, and salt until well combined.
  • Pour into a pint jar and seal with a lid. Keep in the refrigerator for up to two weeks.

Grilled Salmon with Lemon and Herb Compound Butter

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Grilled Salmon with Lemon and Herb Compound Butter

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Grilled Salmon with Lemon and Herb Compound Butter

Wild salmon topped with citrus and herb butter, cooked indoors or outdoors. Makes me hungry just thinking about it!
Course: Entrée
Cuisine: American
Servings: 4 people

Ingredients

  • LEMON AND HERB COMPOUND BUTTER:
  • 6 tsp. butter softened
  • 2 tsp. minced shallots
  • 1 tsp. chiffonade fresh basil
  • 1 tsp. minced fresh oregano
  • 1 tsp. minced fresh thyme
  • 1 tsp. minced fresh chives
  • 1 tsp. lemon zest
  • 2 tsp. lemon juice
  • GRILLED SALMON:
  • Coarse salt and freshly ground pepper for sprinkling
  • 2 T. olive oil divided
  • 4-6 (6 oz.) salmon fillets skin on, pin bones removed

Instructions

  • LEMON AND HERB COMPOUND BUTTER: In a small bowl, stir together all ingredients until well combined. Spoon butter onto a square piece of parchment paper, and shape into a cylinder about 1 inch thick; twist the ends to seal.
  • Chill the butter for an hour or until the butter has firmed up. Unroll butter and slice into 1/4-inch thick coins, cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 400 degrees or an outdoor grill to medium-high heat.
  • GRILLED SALMON:
  • OVEN METHOD - Add 1 tablespoon of olive oil to 2 large oven-proof sauté pans over medium-high heat. Season fillets with salt and pepper and place each into a heated sauté pan, flesh side down. Sear salmon for 3-5 minutes and flip over onto the skin side.
  • Place one Lemon and Herb Compound Butter coin onto each fillet and place the sauté pans into the oven. Salmon is done when flesh is opaque and meat is flaky but still moist in the center.
  • OUTDOOR GRILL METHOD - Lay salmon fillets on a sheet of heavy-duty foil. Season fillets with salt and pepper. Place on grill; cover lid and cook for 10 minutes.
  • Uncover, place one Lemon and Herb Compound Butter coin onto each fillet, cover lid and cook for an additional 5-10 minutes (depending on the thickness of the fish) until flesh is opaque and meat is flaky but still moist in the center.

Notes

To save time, you can keep the butter soft and spread it onto the salmon just before serving.

Caramel Apple Hand Pies

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Salted Caramel Apple Hand Pies

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Caramel Apple Hand Pies

Tender, flaky, hand pies, filled with chopped apples and salted caramel.
Course: Dessert
Cuisine: American
Servings: 10 hand pies

Ingredients

DOUGH:

  • 2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. unsalted butter cut into cubes
  • 1/2 c. cold sour cream

FILLING:

  • 2 c. granny smith apples peeled & diced small
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. cinnamon
  • 1/4 c. granulated sugar
  • 2 tsp. all-purpose flour
  • 8 Brach's soft caramels roughly chopped
  • Large flake sea salt
  • 1 egg plus 1 T. water for egg wash
  • Crystal sanding sugar or Turbinado sugar for sprinkling

Instructions

  • DOUGH: In a large bowl, whisk together the flour, baking powder and salt. Add cubed butter; use a pastry cutter to work the butter into the flour until the mixture is the consistency of wet sand. Stir in the sour cream (the dough will be very wet) then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90 degrees and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you prepare the filling.
  • FILLING: In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
  • Preheat the oven to 425 degrees. Line two baking sheets with parchment paper; set aside.
  • TO ASSEMBLE: Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately twenty 3-inch circles.)
  • Place six of the dough circles onto one of the prepared baking sheets. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle, then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash. With a sharp knife, cut two to three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar.
  • Bake the pies for about 15 minutes, or until they're golden brown. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

Notes

Adapted from justataste.com

Blueberry Streusel Muffins

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Blueberry Streusel Muffins

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Blueberry Streusel Muffins

Bakery-style muffins, bursting with fresh blueberries, topped with a delicious cinnamon streusel. What a great way to start your morning!
Course: Dessert
Cuisine: American
Servings: 1 dozen

Ingredients

  • BLUEBERRY MUFFINS:
  • 1/4 c. butter softened
  • 1/3 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 2 1/3 c. all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk
  • 1 1/2 c. fresh or frozen blueberries
  • STREUSEL:
  • 1/2 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 c. cold butter cut into cubes

Instructions

  • Preheat oven to 375 degrees. Grease or paper-line 12 muffin cups.
  • BLUEBERRY MUFFINS: In a large bowl, cream softened butter and sugar. Beat in egg and vanilla; mix well.
  • In a separate bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  • Fold in blueberries. (If using frozen berries, do not un-thaw or they will turn the batter blue.) Fill 12 prepared muffin cups two-thirds full.
  • STREUSEL: In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
  • Bake for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

Grilled Salmon Caesar Salad

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Grilled Salmon Caesar Salad

Sweet and spicy grilled salmon served over Lynne's homemade Caesar Salad!
Course: Entrée
Cuisine: American
Servings: 4
Author: Lynne Eshe-Pollock

Ingredients

  • CAESAR SALAD DRESSING:
  • 2 cloves garlic mashed
  • 4 T. Best Foods mayonnaise
  • 1 T. vinegar
  • 1 T. lemon juice
  • 1/2 tsp. Dijon mustard
  • 1 dash Worcestershire sauce
  • 1 dash salt
  • 1 dash pepper
  • 1 T. milk
  • Croutons for garnish
  • Bacon Bits for garnish
  • Freshly grated Parmesan cheese for garnish
  • SALMON:
  • 1 (2 to 3 lb.) side of salmon skin on, pin bones removed
  • Dan's Sweet & Spicy Rub or your favorite dry rub

Instructions

  • CAESAR SALAD DRESSING: Whisk together all of the ingredients and pour over torn pieces of romaine lettuce and toss. Garnish with croutons, bacon bits and freshly grated Parmesan cheese. Serve immediately topped with grilled salmon.
  • GRILLED SALMON: Preheat an outdoor grill on medium-high heat.
  • Rinse salmon under cold water and pat dry. Cut a piece of heavy-duty foil long and wide enough to fit the salmon. Position foil on a large baking sheet. Place salmon flesh side up, on top of foil. Fold edges around salmon. Remove all pin bones with pliers or tweezers. Season with Dan's Sweet & Spicy rub or your favorite dry rub.
  • Grill salmon for 15-20 minutes (depending on thickness of your fillet) with the lid closed or until salmon flakes easily. Slice and serve over Lynne's Caesar Salad, Enjoy!

Notes

Alternate Cooking Methods: Cook salmon skin side down (no need to turn) on an outdoor grill sprayed with non-stick spray if you do not want to use aluminum foil. (Although, foil makes clean-up a breeze.) or Bake in a 425 degrees oven for 15-20 minutes or until fish flakes easily and is still moist. (Do not over-cook)
Recipe Link: Dan's Sweet & Spicy Rub

Salt and Vinegar Potato Salad

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Salt and Vinegar Potato Salad

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Salt and Vinegar Potato Salad

If you like salt and vinegar chips, then you will absolutely love our tangy potato salad!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 3 lg. russet potatoes diced, (about 9 cups diced)
  • 3 c. distilled white vinegar
  • 6 c. water
  • 1 c. mayonnaise
  • 1 T. Dijon mustard
  • 3 T. chopped fresh dill or 1 1/2 T. dried dill
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3-4 radishes thinly sliced
  • 2/3 c. thinly sliced red onion

Instructions

  • Place the diced potatoes into a large pot. Pour vinegar and water over potatoes. Bring to a boil, reduce heat to a simmer, cook until potatoes are fork tender, about 15-20 minutes. Drain potatoes and allow to cool for about 15 minutes.
  • In a small bowl, whisk together mayonnaise, mustard, dill, salt, and pepper until well combined.
  • Place cooled potatoes into a large bowl with radishes and red onion. Pour dressing over all. Gently toss to combine. Potato salad can be served immediately or chilled until ready to serve.

Chicken Pesto Pizza

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Chicken Pesto Pizza

Thin crust pizza topped with Cooking Mamas' homemade basil pesto, fresh mozzarella cheese, Roma tomatoes, and diced chicken!
Course: Entrée
Cuisine: Italian
Servings: 8 slices

Ingredients

  • 1 (12-inch) Boboli thin pizza crust
  • 1/2 c. basil pesto
  • 1 (8 oz.) ball fresh mozzarella cheese thinly sliced
  • 2 Roma tomatoes thinly sliced
  • 1 cooked chicken breast diced
  • Italian seasoning for sprinkling
  • 1 handful fresh basil leaves for garnish

Instructions

  • Preheat the oven to 450 degrees.
  • Place pizza crust on a pizza pan or cookie sheet. Spread pesto over pizza crust, within 1-inch from the border.
  • Randomly place cheese slices over the pesto. Top with tomato slices and diced chicken. Sprinkle Italian seasoning overall.
  • Bake for 8-10 minutes or until cheese is melted. Top with fresh basil leaves. Slice and eat.

Notes

Cooking Mamas Homemade Basil Pesto

Greek Green Bean Salad

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Greek Green Bean Salad

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Greek Green Bean Salad

Fresh green beans, red bell pepper and tomatoes, tossed in a tangy Greek vinaigrette, topped with creamy feta cheese!
Course: Salad
Cuisine: Greek
Servings: 4

Ingredients

  • DRESSING :
  • 3 T. Extra virgin olive oil
  • 1 T. white wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp. fresh parsley or dried parsley
  • 1/4 tsp. dried oregano
  • 1/4 tsp. Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • SALAD:
  • 1 lb. green beans trimmed and halved
  • 1/4 c. chopped red bell pepper
  • 1/2 c. chopped tomatoes
  • 4 T. crumbled feta cheese divided

Instructions

  • In a small bowl, whisk together olive oil, vinegar, garlic, parsley, oregano, Dijon mustard, salt, and pepper; set aside to allow flavors to marry.
  • Trim ends off green beans and cut in half. Fill a medium pot with salted water; bring to a boil over medium-high heat. Fill a a medium bowl with ice water; set aside.
  • Once water is boiling, add green beans and cook for 4-5 minutes or until tender-crisp. Drain and immediately submerge beans into an ice bath to halt the cooking process.
  • In a medium bowl, combine green beans with red pepper and tomatoes; toss with dressing to coat. Divide salad among 4 plates or bowls. Garnish each plate with crumbled feta.

Veggie Cups with Homemade Dip

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Veggie Cups

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Veggie Cups with Homemade Dip

These easy crudité and dip cups are a healthy addition to any shower, birthday party or barbecue!
Course: Appetizer
Cuisine: American
Servings: 12

Ingredients

  • 2-3 carrots cut into sticks
  • 2-3 ribs celery cut into sticks
  • 1 lg. red bell pepper thinly sliced
  • 1 lg. yellow bell pepper thinly sliced
  • 36 fresh green beans ends removed and blanched
  • 12 grape tomatoes or cherry tomatoes
  • 12 plastic cups or small jars

Instructions

  • Prep all veggies ahead of time.
  • Place 2 tablespoons of desired dressing into each cup.
  • Add 3 carrot sticks, 3 celery sticks, 3 slices of red pepper, 3 slices of yellow pepper and 3 green beans to each cup. Garnish with a grape tomato.
  • Refrigerate until ready to serve.

Notes

Hummus: http://www.cookingmamas.com/hummus/
Homemade Ranch Dressing:http://www.cookingmamas.com/homemade-ranch-dressing/
Green Goddess Dressing: http://www.cookingmamas.com/green-goddess-dressing/

Shrimp Fajitas

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Shrimp Fajitas

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Shrimp Fajitas

Make your weeknight sizzle with our quick and easy seasoned shrimp, bell pepper and onion fajitas!
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 1 1/2 lbs. med. shrimp peeled and deveined
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • Juice of 1 lime
  • 2 T. vegetable oil
  • 1 med. yellow onion thinly sliced
  • 1 lg. green bell pepper cut into strips
  • 1 lg. red bell pepper cut into strips
  • 8 to12 Corn tortillas or flour tortillas, warmed
  • Salsa for serving, optional
  • sour cream for serving, optional
  • Fresh chopped cilantro for garnish

Instructions

  • In a one-gallon Ziploc freezer bag, combine shrimp, cumin, chili powder, oregano, salt, garlic powder, and lime juice. Gently toss until the shrimp is well coated. Marinate for 10 minutes.
  • Heat vegetable oil in a large skillet, over medium-high heat. Add the onions and peppers; cook stirring occasionally for 2-3 minutes or until slightly softened.
  • Add the shrimp and marinade; cook and stir frequently for about 3 minutes or until the shrimp turn pink.
  • Spoon shrimp and vegetables into warmed tortillas; garnish with a dollop of sour cream, salsa and fresh chopped cilantro. Fold and eat.

Peach Slab Pie

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Peach Slab Pie

Summer peach pie, perfect for serving a large crowd!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 3/4 c. brown sugar packed
  • 1/4 c. cornstarch
  • 1 tsp. ground cinnamon
  • 6 c. fresh sliced peaches
  • 2 T. fresh lemon juice
  • 2 boxes Pillsbury Pie Crusts dough (4 pastries total)
  • 1 T. granulated sugar for topping

Instructions

  • Preheat oven to 400 degrees.
  • In large bowl, whisk together brown sugar, cornstarch, and cinnamon. Add peaches and lemon juice; toss to coat. Set aside.
  • Remove two pie crusts from pouches. On a lightly floured surface, unroll and stack crusts one on top of the other. Roll into a 17x12-inch rectangle. Fit crust into an ungreased 15x10x1-inch pan, pressing into the corners, allowing excess to overhang. Do not trim. Pierce the pastry all over with a fork. Spread the peach filling over the pastry and arrange evenly.
  • Roll out remaining two pie crusts in the same manner, and place on top of filling. Pinch the edges of bottom and top crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust. Evenly sprinkle 1 tablespoon of sugar over the top of the pie.
  • Alternately, you can cut out decorative shapes in top crust before topping pie, OR cut out strips and interweave to create a lattice top.
  • Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before cutting into squares. Serve with vanilla ice cream, if desired.

Notes

Cook's Note: If you want to make your own pie crust, I recommend Papa's Pie Crust. (Double the recipe for this slab pie.)

Dungeness Crab Burgers with Mango Salsa

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Dungeness Crab Burgers with Mango Salsa

Our famous crab cakes served on toasted buns with homemade mango salsa...Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

CRAB PATTIES:

  • 1 lb. fresh Dungeness crab meat picked over for shells
  • 1 lg. egg beaten
  • 1/2 c. mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. Old Bay seasoning
  • 1 tsp. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1 c. Italian bread crumbs
  • 1 T. flat-leaf parsley chopped
  • 1 T. butter
  • 1 T. olive oil

MANGO SALSA:

  • 1 mango peeled & diced
  • 1 avocado peeled & diced
  • 2 ears corn charred & cut from cob
  • 1/2 red onion chopped
  • 1 jalapeño seeds & membrane removed, finely chopped
  • Juice of 1 lime
  • 1/4 c. flat-leaf parsley
  • salt and pepper to taste
  • Drizzle olive oil
  • Toasted sesame buns for serving
  • lettuce leaves for serving

Instructions

  • CRAB PATTIES: Pick through the crab meat, removing all shells.
  • In a large bowl, beat the egg slightly, whisk in 1/2 cup mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Stir in bread crumbs and parsley. Add the crab meat; toss gently until combined.
  • Shape the crab mixture into 4-6 patties. Cover with plastic and refrigerate for 1 hour.
  • MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt and pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
  • In a nonstick skillet, heat butter with olive oil over medium heat. Fry the crab patties 4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees). Repeat with remaining crab patties, adding more oil if needed. (Depending on the size of your pan, you may need to cook in batches, do not over-crowd.)
  • To assemble burgers: Toast the buns. Pile salsa on the bottom buns, followed by a crab patty, a leaf of lettuce, and the top bun. Now devour!
  • Cook's Note: Serve leftover salsa with corn tortilla chips!

Caprese Garlic Bread

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Caprese Garlic Bread

Toasted French bread topped with garlic butter, mozzarella cheese, Roma tomatoes, and fresh basil ribbons, then drizzled with balsamic vinegar. A wonderful way to use up fresh tomatoes and basil from your garden!
Course: Appetizer
Cuisine: Italian

Ingredients

  • 1 loaf French bread sliced in half
  • 1/2 c. unsalted butter room temperature
  • 2 cloves garlic minced
  • 1 T. chopped parsley
  • kosher salt and pepper
  • 1 1/2 c. shredded mozzarella
  • 2 lg. tomatoes sliced
  • 1/4 c. balsamic vinegar
  • 1 T. honey
  • 2 T. basil ribbons
  • 1 T. extra virgin olive oil

Instructions

  • Preheat oven to 350 degrees. Place bread halves on a large baking sheet lined with foil.
  • In a medium bowl, mash together butter, garlic, and parsley; season with salt and pepper. Spread the butter mixture onto both baguette halves. Bake until the bread is toasted, about 15-20 minutes.
  • Top the toasted bread with mozzarella and tomato slices; bake until the cheese has melted, about 5-10 minutes more
  • Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, for about 6-8 minutes. Remove from heat and cool.
  • Drizzle garlic bread with olive oil and balsamic glaze. Garnish with basil, then cut into slices and serve warm.

Twisted Nutella Danish

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Twisted Nutella Danish

These pastries are buttery, flaky, and filled with Nutella!
Course: Bread, Breakfast
Cuisine: Italian
Servings: 12 pastries

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1/2 c. Nutella room temperature
  • 1/4 c. chopped hazelnuts
  • 3 T. butter melted
  • 3 T. brown sugar

Instructions

  • Preheat oven to 375. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  • Evenly spread the Nutella on each puff pastry sheet. Sprinkle coarsely chopped hazelnuts over one sheet.
  • Place the puff pastry sheet without hazelnuts over the other sheet. The Nutella sides should now be facing each other.
  • Cut the layered sheet lengthwise into 1/2-inch-wide strips. Gently twist each strip several times and roll the twisted pastry into a coil. Place on the prepared baking sheet and tuck the end of the twist under the coil.
  • Brush each twist with butter and sprinkle with brown sugar.
  • Bake the twists for 20-25 minutes, or until lightly golden.

Pan-Fried Pork Chops with Country Gravy

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Pan-Fried Pork Chops with Country Gravy

Good old-fashioned pan-fried pork chops like my mama used to make!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • vegetable oil for frying
  • 1 1/2 c. all-purpose flour
  • Salt and black pepper for seasoning
  • 6-8 bone-in center-cut pork chops
  • 3-4 c. warm milk divided

Instructions

  • In a large heavy skillet, over medium-high heat, add enough vegetable oil to coat the bottom of the pan (about 1/8 inch).
  • Add flour to a pie plate. Season pork chops liberally with salt and pepper then dredge in flour. Shake off excess flour; set flour aside (do not discard flour).
  • Cook chops in two batches (do not overcrowd the pan) in hot oil until golden brown, about 3-4 minutes on each side depending on the thickness.
  • Once all the chops have been cooked, set aside and keep warm until ready to serve.
  • Pour off all the oil in the pan then measure 1/4 cup and add back to the pan leaving all the bits of goodness in the pan.
  • Whisk in a 1/4 cup of the reserved flour to the hot oil, cooking over medium-high heat for 3-4 minutes or until you have a nice medium-brown roux.
  • Slowly add 3 cups of warm milk to the pan, whisking constantly until smooth and well combined.
  • Reduce heat to medium-low, season with salt and pepper to taste. Add more milk until desired consistency is reached.
  • Serve gravy over pork chops and mashed potatoes.