Mexican Marinated Brisket

 Ingredients:

• 1/3 cup cider vinegar
• 1/3 cup white vinegar
• 1/3 cup olive oil
• 1/3 cup fresh cilantro, chopped
• 6 cloves garlic, minced
• juice of 1 lime
• 2 tablespoons cumin
• 1 tablespoon black peppercorns
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 2-3 lbs beef brisket (you could also use this marinade for chicken)

Preparation:

Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend, or marinate for at least 6 hours.

Remove brisket and pat dry. Grill, sear in cast iron pan or broil. I grilled ours 7 minutes on each side. (For Medium). Let rest covered with aluminum foil for 8-10 mins. 

Slice and enjoy.

Roasted Red Pepper and Chipotle Hummus

 

Ingredients:
1 can (15 ounces) chickpeas, drained
2 cloves garlic, smashed
1/4 cup coarsely chopped roasted red pepper
1 chipotle in adobo
1 1/2 teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
1/4 teaspoon smoked paprika
pinch of salt
2 tablespoons extra virgin olive oil, plus more for drizzling

Directions:
In a food processor, combine chickpeas, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
Scrape down bowl and add olive oil, cumin and paprika.
Puree until smooth.
Season with salt, to taste.
Transfer hummus to serving bowl and drizzle with a touch more olive oil.
Serve with pita bread or healthy snack crackers.
Makes about 2 cups 

*Note: This hummus can be stored up to five days in the refrigerator.

Fish Tacos with Mandarin-Orange Salsa

Mandarin Orange Salsa Ingredients:

• 1 (11 oz.) can mandarin oranges, drained
• 2 Tbsp. chopped red bell peppers
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. chopped red onion
• 1/2 Tbsp. finely diced, seeded jalapeno
• dash of salt

Taco Ingredients:

• 2 (6 oz) tilapia or any white fish (I used Basa) filets
• 2 tsp. blackening powder (or favorite rub)
• 4 small flour tortillas
• 1 handful mixed salad greens
• 1 lime, quartered

To prepare the salsa, gently toss the 5 salsa ingredients together in a large bowl.  Set aside.
Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly on both sides with seasoning. Broil  approximately 15 minutes.  (You could also grill the fish, or cook it in a skillet.)
Heat a medium nonstick skillet over medium-high heat.
Warm tortillas in oven for a minute or so.
Top each taco with 1/4 cup greens, 1/4 cup salsa, and 1 piece of fish.  (Feel free to break the fish into smaller piece like I did.)  Sprinkle with a little lime juice, and serve immediately with lime wedges.

Mini Corn Dog Muffins

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:
1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Easy Cheese Tortellini Soup

Ingredients:

• 4  carrots, cut into bite-size pieces
• 1 small onion, diced
• 1 celery stick sliced
• 2 cloves garlic, minced
• pinch chili peppers
• 6 cups low-sodium chicken broth
• 8 ounces cheese tortellini (fresh or frozen)
• kosher salt and freshly-ground black pepper
• 2 Tbsp. chopped fresh flat-leaf parsley

Method:
In a large saucepan, saute the carrots, onion, celery and garlic until tender, 10 to 12 minutes.
Add the broth and chili peppers.
Add the tortellini and simmer until tender, 8-10 minutes.
Add the salt and pepper then sprinkle with the parsley.
Serve warm.

Blackened Chicken Drumsticks

• 3 tablespoons smoked paprika
• 1 tablespoon sea salt
• 1 1/2 tablespoon coriander seeds, ground
• 1/2 tablespoon black peppercorns, ground
• 1/2 teaspoon cayenne pepper
• 3 cloves garlic, minced
• 4 tablespoons olive oil
• 1/2 juice of 1 lime
• 12 chicken drumsticks

Combine all the spices with the garlic and oil in a bowl.
Evenly rub the chicken pieces with the spice mixture. Place in a large ziploc freezer  bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
Preheat the oven to 375 degrees .
In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. Place the chicken drumsticks in the skillet and blacken all sides, about 7 minutes.  Remove from the heat and place the skillet (or oven proof dish) in the oven for 25 minutes.
Enjoy!

Crepes

1 cup milk

1/4 cup water

2 eggs

1 cup flour

pinch of salt

3 TBS butter, melted
vanilla extract, optional

extra butter for brushing the skillet in between crepes

Directions:

1. In a bowl, whisk the first 6 ingredients until smooth. Add vanilla if you are going for sweet and not savory crepes.
2. Add the melted butter. If adding flavorings, add it now as well
3. Let batter rest in the fridge while you clean up and get the skillet ready.

4. Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won't burn or over brown on you.

5. Using a pastry brush, dip into melted butter, and lightly brush the heated pan.
6. Add about 1/4 cup crepe batter (I use a small 8 inch skillet to do my crepes. If you don't have one, you can use a larger skillet...you may need to adjust this amount if you are using a larger skillet).
7. Swirl the pan immediately so that the batter fills the pan and forms a nice circle.
8. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry.

9. Flip over and cook for an additional 30 seconds.

10. Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet.

You should brush the skillet lightly with melted butter every so often.
11. Fill with favorite filling.  Mine were filled with Nutella.

Garlic Bread with Herbs

1 stick butter (1/2 cup), at room temperature

2 garlic cloves, mashed into a paste with a pinch of salt and olive oil
2 tablespoons each of chopped fresh parsley and basil
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

Preheat oven to 375 degrees F.

Stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper.
Cut open the bread lengthwise and spread the garlic mixture over the halves.
Drizzle with a little olive oil.
Bake for 15 minutes or until nicely golden.

Linguini with Clams

TIP
Soak clams in cold water with a little flour for 10 minutes and rinse prior to cooking (this will allow the clams to suck in the floured water and spit out the sand). Discard any clams that remain open when tapped with fingers before cooking. 
Clams in the shell should open as they cook. 
Remove them as they open and continue cooking until all are opened.
Discard any clams that remain closed after cooked.
 

For the roasted peppers:
2 medium yellow bell peppers
2 medium red bell pepper
1 tablespoon olive oil

For the clams:

1/4cup olive oil
3 pounds small, fresh clams, well rinsed
3 garlic cloves, chopped
1 tablespoon chopped fresh Italian parsley
1/2 lemon
1/2 cup dry white wine
Freshly ground pepper

For the pasta and sauce:

1/3 cup olive oil
3 garlic cloves, sliced
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh Italian parsley
1/2 cup dry white wine
5 teaspoons salt (for pasta water)
1 pound dry spaghetti
2 tablespoons extra virgin olive oil

To prepare the roasted peppers: Preheat the broiler. Brush the peppers with 1 tablespoon of the olive oil. Put in an ovenproof skillet and place under the broiler. Cook, turning frequently, until skin is evenly charred on all sides. Let cool. Peel the peppers and discard the seeds, stems, and skin. Cut lengthwise into thin strips.

To prepare the clams: Heat the olive oil in a large high-sided sauté pan over high heat. Add the clams, garlic, and parsley. Squeeze the lemon to release the juice over the clams, and then add the lemon it to the pan. Add the wine and a pinch of pepper. Cover and bring to a boil. Cook until the clams begin to open, 2-3 minutes. Be careful not to overcook. Transfer the clams to a baking sheet to cool. Strain the clam broth into a medium bowl and reserve. Remove the clams from their shells by gently scraping with a small spoon and place in a small bowl. Reserve the empty shells.

Bringing it all together:
Put the shells in a large stockpot. Add 5 quarts of water and 5 teaspoons of salt. Bring to a boil over high heat. Reduce the heat and simmer 30 minutes.

Remove the clam shells from the water with tongs or a skimmer and discard however, (I save a few shells to garnish the plate). Add enough water so you have 5 quarts again. Bring to a boil over high heat. Add the pasta and cook until al dente. Transfer to a colander and drain.

While the pasta is cooking, heat the remaining 1/3 cup olive oil in a large sauté pan over medium-high heat. Add the garlic, red pepper flakes, and half the parsley. Cook 2-3 minutes. Add the wine and cook until nearly evaporated, about 5 minutes. Add the roasted peppers, the clams, and their reserved broth. Bring to a boil and season with salt. Add the drained pasta.  Add the remaining parsley. Toss to mix well, drizzle with extra-virgin olive oil, and season with pepper.
Serve with crusty garlic bread (Recipe on this blog)

Strawberry Jam and Mini Peanut Butter Cup Tarts

Ingredients:
2 cups all-purpose flour
1 cup salted butter
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla
1/2 cup strawberry jam, seedless, or mini peanut butter cups


Directions:
1. Heat your oven to 350F and have ready an ungreased mini-muffin or mini-tart pan.
2. In the bowl of a food processor combine the flour, sugar, milk, vanilla, and butter.  Pulse until the mixture forms a ball.
3. Turn the dough out into a floured board and form into a log.  Divide the log in half and divide each half into 12 pieces.
4.  Place a ball of dough in the cup of a mini-muffin pan and, using your thumb, (or something that is able to create a hole in the middle of the dough for filling), press down until the dough reaches the top if the cup.
5. Spoon about one teaspoon of jam into each tart shell, making sure the tart shells are not too full.  Bake for 20 to 25 minutes, or until the tarts are golden brown and the jam is bubbling.  Cool in the pan for 30 minutes before removing to a rack to cool the rest of the way.
6.  Repeat with the second roll of dough.

NOTE* To make the ones with peanut butter cups in them, just replace the jam with mini peanut butter cups.

Caramel Corn

10 cups popcorn (popped)
1/3 cup butter, unsalted
2/3 cup brown sugar, packed
1/3 cup light corn syrup
1/4 tsp baking soda
1/2 tsp vanilla extract


Instructions

1. Pop popcorn using your preferred method.
2. Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
3. Preheat oven to 250F.
4. In a 2-quart saucepan, over medium heat, gently melt the butter.
5. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly.
6. Boil for 5 minutes.
7. Remove from the heat, stir in the baking soda and vanilla. Note: The mixture will foam and become frothy.
8. Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will remain spreadable while cooking and the coating can be evened out.
9. Spread the popcorn evenly onto 1 large baking sheet. Bake for 40minutes, stirring every 10 minutes or so.
10. Spoon cooked popcorn onto waxed paper and cool before breaking apart.

Fresh Strawberry Jam

Ingredients
Makes about eight 8-ounce jars
7 cups granulated sugar
8 cups whole strawberries 
4 tbsp lemon juice 
1 package (57 g) regular powdered fruit pectin

Directions - Canning Strawberry Jam
1. Place the 8 (8 ounce) jars on a rack in a boiling water canner. Fill the jars and canner with cool water. Maker sure the water covers the top of the jars. Cover and bring water to a simmer (medium heat). Do Not Boil.
2. Prepare the lids and bands. Place lids in a small sauce pan and cover with water, then heat to a simmer (medium heat). Do Not Boil. Keep the lids ready until ready to use. The bands do not need to be heated.
3. Measure sugar and add it to a bowl to be set aside for now.
4. Wash the strawberries and remove the hulls.
5. You now want to put the strawberries in a container and crush them. A potato masher works well for this. It's best to do this in batches and add to a deep stainless steel sauce pan.
6. Add lemon Juice to the strawberries in the saucepan.
7. Whisk in pectin until dissolved.
8. Bring to a full boil (high heat) stirring frequently.
9. Add sugar and return to a full boil, stirring constantly. You will want to do this for about 1 minute.
10. Remove from heat and skim off the foam.
11. We are now ready to fill the jars, however you will want to do this one jar at a time.
12. Remove one jar from the canner and empty the hot water back into the canner.
13. Place jar on a towel covered counter. (Do not dry jar).
14. Place a canning funnel in it and ladle hot jam into the hot jar. Leave about 1/4 inch head space.
15. When Canning Strawberry Jam, remove air bubbles by sliding a non-metallic utensil down between the jam and the inside of the jar. Add more jam if required after bubbles have been removed.
16. Wipe the jar rim with a clean damp paper towel or cloth. You want to make sure that you have not food residue on the rim, otherwise it won't seal properly.
17. Using a magnetic utensil, lift a hot lid from the water and place it on the jar.
18. Put a screw band on the jar and finger tighten.
19. Return jar to canner rack and repeat this for each jar.
20. When all jars are filled and place back into the canner, you will want to make sure that the water is at least 1 inch above the tops of the jars.
21. Cover canner and bring the water to a full boil. You will want to process / boil for 10 minutes.
22. After 10 minutes turn off heat and remove the canner lid. Let set for 5 minutes and remove the jars, placing them on a towel. You will want this to be a draft-free place and undisturbed for 24 hours.
23. After 24 hours, check lids for seal by pressing down on the center of each lid with your finger. If there is no movement, then the jar has sealed properly. If there is movement you may want to reprocess the jar or refrigerate it for immediate use.

Chewy Oatmeal Cookies

1⁄4 cup sugar
1⁄2 cup brown sugar
3⁄4 cup oil
1 tsp vanilla extract
1 egg
1 cup flour
1 cup rolled oats
1 tsp baking powder

1. Preheat oven to 350 degrees F.
2. Combine the sugars, oil, egg, and vanilla in a large bowl and mix till thoroughly combined.
3. In a separate smaller bowl, combine the flour, oats, and baking powder.
4. Mix the dry ingredients into the wet.
5. Drop scoops / tablespoonfuls of dough (they expand, so don’t drop too large a dough) onto a parchment-lined baking sheet. Bake for about 12 mins, or until the edges brown slightly. Leave to cool in the pan for a minute or two, then move to a rack to cool completely.

Chocolate Almond Bark

 

Here I have a simple but sinful treat that can be made in one of those gotta have something sweet NOW moments.

 

• 1 cup (6 ounces) blanched whole almonds 
• 16 ounces milk chocolate chips

Preparation:

Spread almonds in a single layer on a cookie sheet. Bake at 350° for 10 to 12 minutes or until toasty brown, stirring occasionally. Set aside to cool. Heat chocolate over low heat in a double boiler or microwave until melted. Do not overheat. Stir in toasted almonds. Spread candy on a waxed paper-lined baking sheet; refrigerate until firm.
Break into chunks and indulge!
Makes 1 1/2 pounds