Honeyed Pears in Puff Pastry

4 small pears

1 sheet of ready made puff pastry dough, thawed

4 cups water

2 cups sugar

1 cup honey

1/2 lemon

1 vanilla bean, seeded with hull reserved

3 sticks of cinnamon

6-8 whole cloves

Sugar Cookies

• 3 c all-purpose flour
• 1 t baking powder
• 1⁄2 t kosher salt
• 1 c unsalted butter, at room temperature
• 1 c bakers sugar
• 1 egg
• 2 T whole milk
• 1⁄2 c turbinado (raw) sugar

In a large bowl sift together flour, baking powder, and salt. Set aside. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.

Preheat oven to 375 degrees F.

Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.

Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into 1/3-inch thick rounds. Place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. 

Southern Fried Chicken

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
• 1/2 tablespoon freshly ground black pepper
• 1 tablespoon kosher salt
• 3 cups all-purpose flour
• 1 cup vegetable oil, for frying

Directions

Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.

Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.

In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.

Apple Pie

Pie Pastry:
2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons granulated white sugar

1 cup cold unsalted butter, cut into 1 inch  pieces

1/4 cup  ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

Apple Filling:
6 cups peeled and sliced royal gala, or granny smith apples
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons corn starch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons rolled oats
2 tablespoons unsalted butter
1 egg mixed with 2 Tbsp water, for brushing
sugar and cinnamon, for sprinkling

Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
In a separate bowl, stir the granulated sugar, brown sugar, corn starch, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously over top. Use a knife  to slit opening in the top crust to allow steam to escape.
Place the pie on a parchment-lined baking tray and bake for 50-60 minutes at 350 F. until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.

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Butter Tarts

Pie pastry:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated white sugar

1/2 cup cold unsalted butter, cut into 1 inch  pieces

1/8 to 1/4 cup  ice water

Butter Tart Filling:

1/3 cup unsalted butter, softened

1 cup light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup light cream (half-and-half) 

1/2 cup raisins or chopped nuts (pecans or walnuts)

Pie Pastry:
In a food processor, place the flour, salt, and sugar and process until combined. 
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. 
Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. 
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.
Gently place the rounds into a 12-cup muffin tin. 
Cover and place in the refrigerator for about 30 minutes to firm the dough. 

Butter Tart Filling: 
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. 
Beat in the eggs, one at a time, and then the vanilla extract. 
Stir in the cream.
If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. 
Bake at 375 degrees F for about 15 -20 minutes or until the pastry has nicely browned and the filling is puffed and set. 
Remove from oven and place on a wire rack to cool. 
Serve at room temperature or chilled.

Makes 12 - 4 inch tarts.

Garlic Stuffed Mushrooms

Ingredients:

3 slices stale bread
2 tbsp. olive oil
1 tsp. thyme leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
8-10 large white mushrooms
3 tbsp. unsalted butter, divided
1 small yellow onion, finely chopped
1 shallot, finely chopped
4 cloves garlic, minced
1/2 tsp. dried oregano
4 oz. grated parmesan cheese
1/4 cup fresh Italian parsley, chopped

Directions
Preheat oven to 400 degrees.

Process bread in a food processor until it turns to coarse crumbs. Toss with oil, salt, pepper and thyme and spread over a baking sheet lined with parchment paper or aluminum foil. Bake until golden, approximately 6-8 minutes. Remove from oven and set aside.

Carefully remove the stems from the mushroom caps. 
Finely chop the stems and innards.

On a different baking sheet lined with aluminum foil or parchment paper (or baking dish), place the cleaned mushrooms, stem-side down, on the sheet (or dish). Place mushrooms in the oven and bake until they start to release their juices, approximately 10 minutes.

While mushrooms are cooking, melt 2 tbsp. of the unsalted butter over medium-high heat in a medium skillet. Add the chopped mushroom stems and cook for five minutes, stirring occasionally. Add the remaining 1 tbsp. of butter, the onion, shallot, garlic and oregano, stirring occasionally until golden and cooked through. Season with salt and pepper, if necessary. Remove from heat and add to the bread crumbs in a large mixing bowl. Add parmesan and parsley and toss until well combined.

Pile stuffing into the opening of each mushroom, pressing gently, and lay on a clean baking sheet. Bake until the mushrooms are tender and stuffing is golden, approximately 15-20 minutes. 

Enjoy!

Spicy Corn Chowder with Chicken

Ingredients

• 12 slices bacon, sliced in 1-inch strips
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and diced
• 1 potato, diced
• 1 small red pepper , diced
• 1 rib celery, sliced 
• 3 cups frozen corn kernels, thawed
• salt and freshly ground black pepper
• 1/2 teaspoon old bay seasoning (optional)
• 1 tablespoon chopped fresh thyme leaves
• 2 cups milk
• 3 cups chicken broth 
• 2 cups shredded cooked chicken

Garnish

• 1/2 cup shredded cheddar cheese
• 2 small green onions, sliced thin
• reserved bacon
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• Directions

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate for later. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, celery, salt and pepper, old bay seasoning and saute for about 5 minutes. Add thyme.

In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.

Add to serving bowls and garnish with bacon, cheddar cheese and green onions.

Old Fashioned Potato Salad

3 lbs. potatoes, peeled and cut into 1-inch cubes
1/3 cup sour cream
2/3 cup mayonnaise
2 tbsp. yellow mustard
1/4 cup chopped parsley
2 green onions, chopped
1 rib celery, diced 
2 tsp. dill pickle juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper


Steam (or boil) cubed potatoes in a large pot for approximately 8 to 10 minutes. If a fork slides into the potato cubes easily and without breaking apart the potato, they are done. Immediately remove from heat and let cool for 10 minutes.

Combine the rest of the ingredients and add to cooled potatoes in a large mixing bowl. Gently toss the potatoes with mixture, adding salt and pepper to taste.

Cover and chill before serving.

Enjoy!

Southwest Stuffed Peppers

Ingredients:
1 cup long-grain white rice
2 cups water
1 Tbsp olive oil
3 green onions, thinly sliced
1/2 pound ground beef or sausage (remove from casing)
1/2 cup frozen corn
1/2 cup black beans
1 Tbsp taco seasoning
1/4 tsp cayenne pepper
4 ounces (1/2 cup) grated tex-mex shredded cheese
pinch salt and black pepper
4 large colored bell peppers, tops off, ribs and seeds removedDirections 

Preheat oven to 350 degrees. 


Directions:

Bring 2 cups water to boil. Add the rice and boil for about 12-15 minutes, or until the rice is tender.

Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the green onions and ground beef. Cook until the beef is no longer pink, about 5-10 minutes. 

Season with taco seasoning, salt and pepper, and cayenne pepper. 

Stir in the rice, beans and corn,
Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish.

Fill the peppers with the filling. 

Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. 

Uncover and add the cheese. 

Bake for 5 more minutes or until the cheese is bubbly and turning golden brown.