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Peppermint Bark Brownies
Peppermint Bark Brownies Ingredients:Brownies:2 sticks unsalted butter (if using salted butter use 1/4 tsp. salt instead of 1/2 tsp.)2 1/2 cups firmly packed brown sugar6 squares unsweetened chocolate squares (6 oz.)v 4 eggs2 tsp. vanilla2 cups flour1/2 tsp. salt For Peppermint Bark Topping:1 bag semisweet chocolate chips, divided in half1 bag white chocolate chips (make […]
Oven Roasted Chicken Stew with Polenta
Oven Roasted Chicken Stew with Polentaoriginal recipe Ingredients: For stew: 6 boneless, skinless chicken thighs (trim some of the fat)28 ounce can Roma tomatoes, chopped into large chunks, juice reserved3-4 carrots, cut into large chunks3 celery ribs, cut into large pieces1 red bell pepper, cut into 1/2″ dice2 onions, roughly chopped1 medium zucchini, cut into 1/2″ […]
Spinach Salad with Candied Pecans and Creamy Apple Poppy Seed Dressing
Spinach Salad with Candied Pecans and Creamy Apple Poppy Seed Dressingoriginal recipe Ingredients: For Candied Pecans: 2 cups whole pecans 1/2 cup white sugar 2 Tbsp. butter 1/2 tsp. vanilla extract For Creamy Apple Poppy Seed Dressing: 1/3 cup sour cream 3 Tbsp. mayonnaise 3 Tbsp. frozen apple juice concentrate 1 Tbsp. poppy seeds salt […]
Cooks’ Illustrated Crescent Rolls and Inn at Temple Square Raspberry Butter
Cooks’ Illustrated Crescent Rolls and Inn at Temple Square’s Raspberry Honey Butter(Makes 16 Rolls) Ingredients: For Dough:¾ cup skim milk16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces¼ cup sugar3 large eggs3 ½ cups (17 ½ ounces) unbleached high-protein all-purpose flour (such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour (such […]
Shallot and Yukon Gold Fritatta with Thyme and Emmentaler
Caramelized Shallot and Yukon Gold Fritatta with Thyme and Emmentaleroriginal recipe Ingredients:8 large eggs3/4 cup half and half1 Tbsp. fresh thyme, finely chopped4-5 medium Yukon gold potatoes, cut into large chunks and boiled in salted water6 shallots, thinly sliced2-4 Tbsp. butter1/2 tsp. saltfresh ground black pepper1/2 to 1 cup grated Emmentaler cheese Instructions:In a large […]
Basil Pesto
Basil Pestooriginal recipe Ingredients:2-3 cups loosely packed basil leaves1-2 garlic cloves1/4-1/2 cup pine nuts, almonds, or walnuts1/2 cup good-quality parmesan cheese, gratedgood-quality olive oilsea salt Instructions:Wash and dry the basil. I usually use my salad spinner. Place the leaves in a food processor or blender. Pulse to chop the basil. Add the garlic, nuts, and […]
Spice Rubbed Pork Chops with Polenta and Black Beans
Spice Rubber Pork Chops with Creamy Parmesan Polenta and Black Beans adapted from Bon Appetit magazine For Black Beans:1/2 lb. black beanswatersalt1 Goya Sazon packet For Spice Rubbed Pork Chops:4, 3/4″ pork chops (can be with/without bones)1 Tbsp. cumin seeds1 Tbsp. coriander seeds1 tsp. saltfreshly ground black pepper1 Tbsp. olive oil For Creamy Parmesan Polenta:6 […]
Creamy Key Lime Pie Ice Cream
This is one of our favorite ice cream recipes. This Creamy Key Lime Pie Ice Cream is rich and tangy. It’s great on its own, but you could put the ice cream into a crust for a frozen Key Lime Pie. The cream cheese gives is a bit of a cheesecake flavor that is really, […]
Tilapia with Tomatillo-Serrano Chile Sauce and Blackened Corn
(Edit: Click here for a how-to tutorial on making the Tomatillo-Serrano Chile Sauce) The first time I had this was about 4 1/2 years ago. I had never had fish this way before–with a spicy sauce on the side. I had to track down the recipe and make it. In a pinch, you can buy […]
Raspberry Trifle with Lemon-Orange Curd and Vanilla Custard
Raspberry Trifle With Lemon-Orange Curd and Vanilla Custard Ingredients: One prepared cake recipe, such as Cream Cheese Poundcake Lemon-Orange Curd:juice and zest of one medium orangejuice and zest of two lemons1 cup white sugar6 Tbsp. butter3 eggs, beaten1/4 tsp. salt Vanilla Custard:3 cups milk9 egg yolks3/4 cup sugar4 1/2 Tbsp. flour1 tsp. vanilla1/2 tsp. almond […]
