Favorite Recipes

Spring Crispy Gnocchi Salad

Comfort food!

Ingredients

• Gnocchi

• 2 cups whole-milk ricotta

• 2 large eggs

• Kosher salt and black pepper 2 tsp lemon zest

  3⁄4 cup all-purpose flour sifted

• Salad

• 3 ears corn boiled with kernels cut off 1 lb green beans blanched

• 1 cup shelled peas blanched

• 5-6 fresh radishes thinly chopped

• 1/2 cup olive oil divided plus some to drizzle 1/4 lemon juiced

• Fresh mint roughly chopped

• Salt and Pepper

In a medium bowl, combine ricotta, eggs, salt, zest, 1 tsp vanilla, and flour. Stir until thoroughly mixed, but be careful not to overwork! Stop mixing when all ingredients are combined.

Using a sifter, flour the surface of a baking sheet thoroughly.

Next, scoop 1 heaping tablespoon of dough onto a spoon, then scrape the spoon on the edge of the bowl at an angle to create a semi flat side on the gnocchi. Dip your finger in flour, then—pushing from the handle of the spoon to the tip—scrape the dumpling off onto the floured baking sheet. Make sure the dumplings don’t touch, or they will stick. When all the dumplings are on the sheet, top with more sifted flour. Use two baking sheets if needed.

Side note--don’t let them sit for too long, or the dough will stick to the sheet. Keep em’ cold!

Bring a pot of water to a boil with 1/4 cup kosher salt. When the water is bubbling, carefully drop in each dumpling—I did this in two batches. Allow dumplings to boil for 4-5 minutes (they will begin floating to the top), then remove from water with a slotted spoon and strain gently. Repeat this until all dumplings are cooked.

In a medium skillet, heat 1/4 cup olive oil. When oil is hot, place dumplings in the pan—allow each side to crisp and brown for 3 minutes before flipping to the other side.

Repeat this step (using a new 1/4 cup of olive oil if needeuntil all dumplings are fried.

Bring a large pot of water to a boil with 1/4 cup of salt. When water comes to a boil, add in green beans for 5-6 minutes, then strain and move to ice bath to stop any further cooking. Repeat this for the peas, making sure to only boil them for 45 seconds-1 minute before straining and moving to an ice bath. Strain the green beans and peas and set aside.

On a large serving platter, layer the green beans, corn, peas, gnocchi, radish, and mint. Drizzle with olive oil, a squeeze of fresh lemon, and fresh cracked salt and pepper.

Green Soup

A wonderful cold summer Veggie soup

In a blender or vitamix combine the following ingredients until slightly chunky:

 5 cups spinach

2 peeled cucumbers

1 avocado

1 cup chopped parsley

1 lemon

2 cups water

Olive Oil -start with 2 tbsp

A squirt of Sriracha chili sauce (optional to taste)

Salt to taste

Italian Wedding Cake Cookies

Mimi’s favorite

1/2 cup butter, softened

2 Tbs granulated sugar

1 tsp vanilla

1 cup ground nuts

1 cup flour

Powdered sugar to coat cookies

Preparation:

1. Cream butter, sugar, and vanilla. Add nuts and 1/2 of the flour. Blend. Add remaining flour.

2. Shape into 1 inch balls and place on lightly greased cookie sheets. 15 cookies per sheet.

3. Bake at 350 for 15-18 minutes. Do not brown.

4. Cookies are done if tops are cracked.

5. Roll in powdered sugar while warm.

6. Roll again when cookies are cooled.

Deviled Eggs

Great great grandma’s original recipe.

4 hardboiled eggs peeled, 2 tsp. mayonnaise, 2 tsp lemon juice, 1/2 tsp. dry mustard, 1/2 teaspoon Worcestershire sauce, 1/8th tsp. pepper (cayenne pepper or black), (grated parmesan 1/2 tsp is an option).

Preparation:

1. Half eggs, mix ingredients with the yolks, stuff the eggs,

2. Sprinkle with paprika.

Hummingbird Cake

An absolute island favorite!

Cake layers:

3 cups flour, plus more for pans

2 cups sugar

1 tsp. salt

1 tsp baking soda

1 tsp. ground cinnamon

3 or 4 eggs, beaten

1 ½ cups vegetable oil

1 ½ tsp. vanilla extract

1 fresh picked pineapple – grate it, keep all juice

        (Or 8-oz can crushed pineapple in juice, undrained)

2 cups chopped ripe bananas (about 6 bananas)

1 cup chopped pecans, toasted

Vegetable shortening/or softened butter

Frosting:

2 cups Mascarpone cheese 16oz (or cream cheese)

1 cup salted butter

2 cups powdered sugar

2 tsp vanilla extract

Additional Ingredient:

¾ cup pecan halves, toasted to decorate along top circle edge.

Preparation:

1.    Prepare the Cake Layers:  Preheat oven to 350 degrees.   Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened.  Stir in vanilla, pineapple, bananas, and toasted pecans.

2.    Divide batter evenly among 3 well-greased and floured 9-inch round cake pans.

3.    Bake in preheated oven 25-30 minutes (a wooden pick stuck into center should come out clean. Cool in pans or wire racks for 10 minutes.  Remove from pans to wire racks, and cool completely, about 1 hour.

4.    Prepare the cheese frosting:  Beat cheese and butter with an electric mixer on medium low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition.  Stir in vanilla.  Increase speed to medium, then high, and beat until fluffy, 1 to 2 minutes.

5.    Assemble cake: Place 1 cake layer on a serving platter; spread top with 1 cup of the frosting.  Top with second layer, and spread remaining frosting over the top and sides of cake.  Arrange pecan halves on top of the cake.

Must take a piece to a neighbor.

Quick Avocado Toast

Breakfast Favorite

Cut avocado in half and remove seed.

Toast bread to your taste. (Thick crusty artisan breads or multi-grain or sour dough, you choose!)

While toast is still hot, lightly rub the surface with the cut side of the garlic clove.

Use a spoon to scoop avocado flesh out, then a fork to mush it onto the toast.

Sprinkle with salt and pepper. May enjoy a sprinkle of parmesean cheese and red pepper flakes on top. May love a topping of a tomato slice with sea salt, a poached egg and/ or crisp bacon.

Be creative!

Avocado Toast-another version

Mash Avocado then add a spice blend like Everything Spice Blend.

Everything Spice Blend:

2 Tablespoons each of raw sunflower seeds, sesame seeds, poppy seeds, and minced garlic.

1 Tablespoon each of minced onion and kosher salt

1/4 teas red pepper flakes (for an optional kick)

Zucchini Bread

Fresh zucchini from the garden is best!

3 cups flour, more for pans

1 tsp. salt, 1 teas baking soda, and 1 tsp baking powder

4 tsp. ground cinnamnon

3 1/2 cups grated zucchini (can use as few as 2 cups or as much as 4 cups)

3 eggs

1/2 cup apple sauce (or blend well 4 little apples with juice)

1/2 cup vegetable oil

2 1/4 cups sugar

4 tsp vanilla extract

1 cup chopped pecans or walnuts

Preparation:

1. Preheat oven to 350

2. Prepare 2 8x4 loaf pans

3. Sift flour, salt, baking soda, powder and cinnamon

4. Stir gently to combine

5. Shred zucchini, lightly pack to measure.

6. In mixer, beat eggs, applesauce, oil, sugar, and vanilla. Mix very well.

7. Add dry ingredients slowly (1/3 cup at a time). Mix as you go. Beat well to fully combine.

8. Stir in Zucchini and nuts. Mix well.

9. Pour half in each pan.

10. Bake 45 -60 minutes. Bake time varies depending on amount of zucchini used. toothpick stuck in the middle should come out clean when it is finished.

Strawberry Rhubarb Pie

Roger’s favorite

3 1/2 cups rhubarb. You can use fresh but it is way easier and tastes better to use frozen. Good luck finding it. Sigh!

3 1/2 cups strawberries

1/2 cup sugar (we use less for Roger’s pie)

1/4 cup light brown sugar

1 Tbs lemon juice

1/4 tsp salt

1/4 cup quick cooking tapioca

2 Tbs butter

1 large egg yolk to blend with a tsp water to glaze the crust.

1 or two pie crusts

Preparation:

1. Preheat oven to 400

2. Stir rhubarb, strawberries, sugars, lemon, salt and tapioca together and mound in the pie crust.

3. Dot with butter bits

4. Cut decorations in second crust and cover

5. Put on a baking sheet and bake 20 minutes.

6. Reduce heat to 350 for 25 minutes or until pie is golden and juice is visibly bubbling away.

7. Cool for 3 hours.

Simple and Quick Guacamole

Mash 2 avocados with a tablespoon of lime juice and salt.

Another Avocado Toast love

Mash Avocado, spread on favorite toast and top with fav salsa.

Fry Jacks

These are from Ms. Elta at the Blue Hole atoll on an island off the coast of Belize

1 pound flour

1 Tbsp Baking powder

2 pinches of salt

1 egg

water

Preparation:

1. In a bowl mix together all the ingredients, add water to make dough.

2. Make sure the dough is smooth then make small balls.

3. Let the balls sit for at least a half an hour.

4. Roll like you are making tortilla, make sure it is 1/4 inch thick.

5. Heat oil in a frying pan and fry until it gets the golden brown color.

Crabmeat Pancakes

More like a dinner omelette

1 cup crabmeat, picked or a small can

4 eggs, well beaten

1/2 cup chopped celery

2 Tbsp minced scallion

Mix all ingredients, cook over low until well set, cut into quarters and serve.

Salt and pepper to taste

Grilled asparagus

Ingredients:

1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil, salt and pepper to taste

1. Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

2. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Pickled Onions

Ingredients:

1 red onion, thinly sliced

1/2 cup water

1/4 cup apple cider vinager

1/4 cup distilled white vinegar

1 1/2 tablespoons maple syrup or honey

1 1/2 teasp salt

1/4 teasp red pepper flakes

1 Pint mason jar

Instructions:

1. Pack thinly sliced onions into mason jar

2. In saucepan combine water, vinegars, maple syrup, salt and pepper flakes (optional). Simmer mixture; pour into jar of onions. Use a chopstick to work it around. Chill or use in the Brussel sprout, sausage recipe with raisins. (I have to get that one from my son)

   Note: Keeps for 2-3 wks in fridge.

Sheepshead with cucumber sauce

Fresh sheepshead fish is the secret!

The fish:

Sear the fish in butter, two minutes on each side or as needed.

Cucumber Sauce:

3 Tbs butter

3 Tbs flour

1/4 cup clam juice (bottled in fine)

1 cup milk

1/4 cup cream

1/4 cup chopped cucumber

1. Melt the butter and add the flour. Cook, stirring with a wire whisk, two or three minutes without letting the flour brown. Meanwhile, bring the clam juice and milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the mixture is thickened and smooth. Cook over low heat ten minutes.

2. Just before serving, stir in the cream and cucumber. Serve hot with poached or seared fish.

Stuffed Flounder

Ingredients:

1/4 cup butter

2 Tbs chopped green pepper

1/4 cup finely chopped onion

1 cup fresh- picked crabmeat

1 tsp chopped parsley

salt and pepper to taste

1 Tbs lemon juice

Tabasco sauce to taste or Srirachi sauce

6 one pound flounders

Preparation:

1. In a saucepan heat the butter, add the green pepper and onion and cook until the onion is transparent. Add the crabmeat, parsley, salt, pepper, lemon juice and Tabasco sauce and mix well.

2. Stuff the flounders loosely with the mixture and close with skewers and string. Arrange the fish on a buttered baking pan and sprinkle with salt and pepper.

3. Broil slowly on both sides in a preheated broiler, basting frequently with lemon juice and additional butter, until golden brown.

Jordan Pond House Popovers

A favorite from Acadia Park Maine.

Ingredients:

2 large eggs at room temperature

1 cup whole milk

1 cup sifted all purpose flour

1/4 teaspoon salt

Speck of baking soda (this is not in traditional recipe)

oil to grease pan

Preparation:

1. Preheat oven to 425°.

2. Grease and set aside pan. Pan cups must be deeper than wide and the pan must be heated for about five minutes before you add batter.

3. Measure all ingredients into a bowl and beat with a rotary beater until mixture is very smooth.

4. Fill cups a little less than half full and bake in the preheated oven, without peeking, about thirty-five minutes, or until the sides are rigid to the touch. If drier popovers are desired, pierce each one with a knife and bake five minutes longer.

Popovers are best served at once, but may be kept in the warm oven for up to five minutes.

Serve immediately with butter and/or strawberry jam.

Rennie’s Lemon Meringue Pie

Ingredients:

1 cup granulated sugar. 1 Tbs butter

1/4 tsp salt 1/4 cup lemon juice

1/4 cup flour Grated rind of one lemon

3 tbs cornstarch Baked nine-inch pie crust

2 cups water Meringue pie topping

3 eggs, separated

Preparation:

1. Combine sugar salt flour cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.

2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. Reserve egg whites for meringue topping. Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in over.

Meringue Pie Topping

3 Egg whites, 1/4 tsp cream of tartar, 6 Tbs sugar

1. Beat the egg whites until light and frothy. Add the cream of tartar and continue beating until the whites are stiff enough to hold a peak.

2. Gradually beat in the sugar and beat until the meringue is still and glossy.

3. Pile the meringue lightly on cooled pie filling, spreading it until it touches the edges of the pastry to prevent the meringue shrinking.

4. Bake in a preheated hot oven at 425 until the top is brown, five to six minutes.

Sachertorte- Amazing

chocolate torte originally created in 1832 by chef Franc Sacher from Hotel Sacher in Vienna

Cake:

10 Tbs softened butter

1/2 cup sifted confectioner’s sugar

8 egg yolks

8 egg whites

5 oz bittersweet chocolate

2/3 cup flour

1/2 cup sugar

2 Tbs apricot jam

Glaze:

8 oz bittersweet chocolate

2 Tbs butter

Garnish:

Whipped cream

Preparation:

1. Preheat oven to 375

2. Cream together butter and sugar. Add 1 egg yolk at a time, mixing until creamy.

3. Melt 5 oz bittersweet chocolate in a double boiler or microwave, gradually add to the creamed mixture. Fold in flour.

4. In a sparate bow., beat egg whites and sugar until stiff. Fold into chocolate mixture.

5. Pour batter into a lined 9-inch springform pan.

6. Bake for 50-65 minutes.

7. Remove from pan and cool or wire rack.

8. Heat apricot jam and smooth over entire torte, including the sides.

9. You can also slice torte in half crosswise and also add apricot jam between the layers.

Glaze:

1. Melt the 8 oz bittersweet chocolate with butter and frost cake. Serve with whipped cream.

Florida Orange Grove Pie

From the Gasparilla Cookbook

Ingredients:

4 large egg whites. 1/4 tsp cream of tartar

1 1/2 cups granulated sugar, divided

5 Tbs, finely chopped walnuts. 5 large egg yolks

2 Tbs fresh lemon juice (from 1 lemon)

1/8 tsp salt. 3 Tbsp orange zest, divided (from 1 orange)

2 cups heavy cream. 2 Tbs powdered sugar

1 20 oz jar refrigerated mandarin orange segments, drained and divided.

Preparation:

Preheat oven to 275.

1. Beat egg whites with electric mixer on medium until foamy, about 1 minute. Beat in cream of tartar. Increase speed to high and beat until medium peaks form, 2 minutes.

2. Add 1 cup of the granulated sugar, 1 Tbs at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2 to 3 minutes.

3. Spread meringue on bottom and up sides of a 9-inch glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hour. Cool completely on a wire rack, about 30 minutes.

4. Whisk together egg yolks, lemon juice, salt, 2 1/2 Tbs of the zest and remaining 1/2 cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly until mixture thickens, about 8 to 10 minutes. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 minutes. Transfer mixture to a medium bowl.

5. Beat cream and powdered sugar with mixer on high until medium peaks form - 3-4 minutes.

6. Stir 1/2 cup of whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to the prepared meringue pie shell, smoothing the top. Mound remaining whipped cream on top of pie, making a well in the center. Arrange remaining orange segments on top center of pie. Sprinkle with remaining 1/2 Tbs orange zest.

7. Chill 2 to 3 hours before serving.

Philadelphia Butter Cake

The yummy gooey thin crust topped yeast cake

Ingredients for the cake:

¼ cup granulated sugar

¼ cup butter

¼ teaspoon salt

1 large egg

1 packet (1/4oz) active dry yeast

½ cup warm milk 

2 ¼ cups flour

1 Tablespoon vanilla extract

Ingredients for the topping:

1 cup unsalted butter

2/3 cup cornstarch (flour if not available)

2 cups super fine sugar

2 Extra-large eggs (if you only have regular, add an extra white or two)

4-5 Tablespoons milk

1 teaspoon vanilla extract

Instructions for the Bottom Layer Cake-

1.     Make the cake bottom layer first.  Mix the sugar, butter, and salt in a bowl.

2.     Add the egg and beat together for 1 minute.

3.     Dissolve the yeast in the warm milk.

4.     To the egg/sugar mixture, add the flour, then the yeast mixture, then the vanilla.  Beat about 3 minutes by hand (I used a dough hook on an electric mixer).

5.     Turn the dough onto a lightly floured board and knead for a minute until the dough is smooth and elastic.

6.     Place the dough in a lightly greased bowl, cover with towel and set it to stand in a warm place until it doubles in size.  This should be about an hour.

Prepare the Topping

7.     Change to the whisk head or the flat paddle in your Kitchen aide mixer.  

Cream the butter

8.     In a separate little bowl whisk cornstarch (or flour*) and sugar.

9.     Gradually beat cornstarch/sugar mixture into the butter.

10.   Add the eggs, one at a time, beating well after each addition.

11.   Add the vanilla.

12.   Gradually add just enough milk to make the topping an easy to spread consistency; you don’t want it to be too runny.  Set this mixture aside.

Assembling your gooey butter cake

1.     When the dough has doubled, punch it down and divide into two equal portions.

2.     Spray two 8x8 inch pans (I use baker’s secret or grease your way)

You may use a 9 x 13 pan but caution not to make cake layer too thick.

3.     Roll or pat the dough into the pans, making it come about an inch up the side to hold your topping.

4.     Prick the dough all over with a fork to reduce bubbling.

5.     Spread the topping evenly over the dough.

6.     IMPORTANT: Let the cake stand for 20 minutes.

7.     Preheat the oven to 375 degrees F

8.     Bake for 20 minutes (30 minutes for 9 x 13 pan).

9.     The topping should be golden and crusty, but the topping will still be wiggly-don’t overcook, it thickens when cooled.

10.   Cool completely before serving.

Cinnamon Hazelnut Biscotti

Sunday, March 22, 2020 7:21 PM

Printed from Allrecipes

Can substitute other nuts for hazelnuts and other spices for cinnamon
I don’t usually bother to sift flour

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon (I use 2 tsp because I like cinnamon) 3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts, chopped

Directions

Preheat oven to 350 degrees F
Grease a cookie sheet or line with parchment paper

In mixer bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the nuts. Shape dough into 2 equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2” thickness.

Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the baking sheet. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.

Bake for an additional 10 minutes, turning over once. Cool completely and store in an airtight container at room temperature.

Flemish sauce poached salmon

Poach the salmon or cook it your favorite way.

1/4 cup butter

2 tsp dijon mustard

juice of 1 lemon

1/4 tsp nutmeg

2 rsp chopped parsley

1 tsp chopped chives

4 eggs

salt and pepper to taste

Preparation:

1. In a saucepan, combine the butter, mustard, lemon juice, seasonings, and herbs. Place the sauce pan in a skillet containing simmering water (or use a double boiler) and stir with a wire whisk until the butter has melted.

2. Beat the egg yolks until thick and lemon-colored and stir them into the butter-mustard mixture. Continue beating vigorously over barely simmering water until the sauce thickens. Serve immediately over poached salmon or trout.

Grilled Fresh Tuna

Ingredients:

6 half-pound tuna steaks, each 1 inch thick.

1/2 cup olive oil

Juice of 1 lemon

1 clove garlic, finely chopped

salt and pepper to taste

Preparation:

1. Marinate the tuna steaks for an hour or more in a mixture of olive oil, lemon juice, garlic, salt and pepper.

2. Grill the tuna over charcoal or in a preheated broiler, basting well with additional oil. Cook eight to ten minutes, turning once. Remove to a hot platter and serve with Hollandaise sauce or melted butter and lemon wedges.

Quick hollandaise sauce

Ingredients:

3 Egg yolks

1 Tbs cold water

1/2 cup soft butter

1/4 tsp salt

1/2 tsp lemon juice

Preparation:

Heat butter to bubbling, but do not brown. In a blender put egg yolks, lemon juice, salt and pinch of cayenne and blend on low speed . Add hot butter gradually. Blend about fifteen seconds, or until sauce is thickened and smooth.

Mom’s Sunday blueberry pancakes

Ingredients:

1 1/2 cups sifted flour 1 1/4 cups milk, approx.

2 1/2 tsp baking powder. 1 cup blueberries

3/4 tsp salt optional: sugar

1 egg, well beaten 3 Tbs shortening

Preparation:

1. Sift flour, baking powder, and salt.

2. Mix egg, milk and shortening or oil.

3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. Adjust the amount of milk for desired thickness.

4. Add blueberries

5. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Aunt Jan’s Pot Roast

ingredients:

2 1/2 pound bottom round roast-or suitable roasting meat

3/4 cup fresh cranberries. 1/4 cup sugar

2 Tbs flour. 2 Tbs vegetable oil. 3 oz jar horseradish

3-4 onions

2 cloves garlic or more

1 cup of water or beef broth

salt and pepper

Optional ingredients: 3 cloves, 1 stick cinnamon, 1 cup beef broth instead of water, carrots, turnips, or other root vegetables.

Preparations:

1. Cook the cranberries with the sugar in a little water for ten minutes.

2. Flour and brown the meat in the oil.

3. Add the cranberries, horseradish, and spices, cover and cook gently for 90 minutes to two hours.

4. Add onions and other vegetables if desired.

5. Cook until onions are falling apart. If using turnips and carrots, you’ll have to cook for 30-40 minutes after adding them. If desired, add a few drops of lemon juice in the last few minutes of cooking.

6. Enjoy!

Great Grandmom Scandlin’s Creole Shrimp Sauce

Ingredients:

1 Tbs fresh Italian parsley, finely chopped. 1 lemon, for juice.

4 slices thick-cut bacon. 8 oz angel hair pasta. 1 pound of shrimp

2 Tbs blackening seasoning. 1 cup fresh diced tomatoes

3/4 cup white wine or chicken broth

2 tsp minced garlic. 1/2 crushed red pepper (optional)

1/2 cup scampi sauce

Preparation:

1. Bring water to boil for pasta. Chop parsley. Squeeze lemon for about a tablespoon of juice. Cut bacon into bite-size pieces.

2. Place bacon in large saute pan on medium-high, cook and stir 5-7 minutes or until bacon is almost done. Cook pasta.

3. Sprinkle shrimp with blackening seasoning and add to bacon, cook 1 minute, stir in tomatoes, wine , garlic, and pepper flakes, cook 2-3 minutes, just until shrimp turn pink and opaque.

4. Stir in scampi sauce and lemon juice. Top with parsley and serve over pasta.

Scampi Sauce

Scampi sauce

6 Tbs salted butter. 5 cloves of garlic. ¼ cup fresh chopped parsley

2 Tbs lemon juice. A dash of tabasco sauce. salt

Preparation:

Melt the butter ina saucepan over medium heat. When the butter stops foaming add the garlic and continue cooking for 2 minutes. Stir in the parsley, lemon juice, and tabasco sauce and salt to taste. Heat through. Toss with hot cooked shrimp and serve immediately.

Citrus-Salmon Salad

Ingredients:

1/4 cup white wine vinegar. 1/4 cup thinly sliced shallots

1/3 cup extra-virgin olive oil. 2 Tbs fresh orange juice

1 Tsp honey. 1 Tsp dijon mustard

1/2 tsp orange zest. 1/2 tsp kosher salt. & 1/4 tsp black pepper

6 oz torn butter lettuce. 2 cups sliced Belgian endive

1 1/2 cups orange segments. 1 chopped ripe avocado

8 oz flaked Salmon. 1/4 cup sliced toasted almonds.

Preparation:

1. Combine vinegar and shallots and let stand 5 minutes.

2. Whisk in olive oil, orange juice, honey and dijon mustard, orange zest, salt and pepper.

3. Divide lettuce, endive orange segments, avocado, and salmon among 4 plates.

4. Drizzle with dressing, and sprinkle with sliced toasted almonds.

Linguine with Peppers, Artichokes, Green Olives, and Shrimp

INGREDIENTS:

3 Tbsp. olive oil, divided

20 medium shrimp (1/2 pound), peeled and deveined

2 thin slices prosciutto (1 ounce)cut into thin strips

1 red bell pepper, cut into thin strips

3/4 tsp salt, divided, plus more for pasta water

3/4 tsp ground black pepper, divided

4 cloves of garlic, thinly sliced

10 pitted green olives, thickly sliced

1 cup (3 large)canned artichoke hearts cut into thin wedges

1/3 cup dry white wine, such as Pinot Grigio

2 tsp chopped thyme

10 ounces linguine

1 Tbsp unsalted butter

1. Bring a large pot of water to a boil. In a large, deep skillet, heat 1 tbsp oil. Add shrimp and cook over medium heat, without stirring, until halfway cooked and pink on bottom, about 1 minute. Turn shrimp, then scatter prosciutto over top; cook until shrimp are barely done, about 30 seconds. Put shrimp and prosciutto in a medium bowl and set aside. Add remaining oil to skillet. Add red pepper strips along with 1/4 tsp each salt and pepper, and cook over medium heat, stirring a few times, until softened, about 5 minutes. Add garlic and cook about 2 minutes. Add olives, artichokes, wine, and thyme and remove from heat.

2. Cook linguine al dente, about 9 minutes. Reserve 1/2 cup pasta water. Drain linguine and add to skillet. Add reserved shrimp, prosciutto, and any accumulated juices to skillet and cook over medium-high heat about 1 minute, stirring in reserved pasta water 2 tbsp at a time. Remove from heat, season with remaining salt and pepper, and stir in butter. Divide among 4 pasta bowls and serve.

Broccolini Casserole

3 Tbsp olive oil, divided

12 ounces mushrooms, thickly sliced

1/2 cup (3 large) finely chopped shallots

2 closes of garlic, finely chopped

2 tsp chopped fresh thyme

1/2 cup dry white wine

1 1/2 tbsp flour

1 3/4 cups whole milk

1/2 cup heavy cream

1 cup finely grated parmesan, divided

2 bunches,(a pound) broccolini trimmed and blanched for 30 seconds

1/2 cup panic crumbs.

1. Position a rack in center of oven and preheat to 450 in a large, heavy skillet, over medium-high heat, add 2 tbsp oil and mushrooms. cook until tender, about 6 minutes. Add shallots, garlic, and thyme, cook until shallots soften, about 3 minutes. Add wine and simmer until wine evaporates, about 20 seconds. Sprinkle flour over top and stir to blend. Stir in milk and cream and bring to a boil. Reduce heat to medium and simmer gently, stirring until sauce thickens, 3 -5 minutes. Stir in 1/4 cup Parmesan and remove from heat. Season with salt and pepper.

2. Pour half of mushroom mixture into an 8”baking dish. Arrange broccolini over mushrooms and top with remaining mixture.

3. In a medium bowl, mix panic, remaining 3/4 cup Parmesan, and remaining 1 tbsp oil then sprinkle mixture over top of casserole. Bake until panic is golden brown, about 12 minutes.

Mashed Root Vegetables

4 sweet potatoes (2 pounds)

2 parsnips (about 12 ounces), peeled inner core removed, cut in 1”pieces

1 rutabaga (about 8 ounces), peeled cut into 1 “ pieces

4 tbsp (1/2 stick butter

1/3 cup fresh sage leaves

salt to taste

1 cup heavy cream

black pepper to taste

1. in a large pot, combine root vegetables and cover them by 1” with cold salted water. Bring to a simmer over high heat, then reduce to medium and simmer until very tender. about 30 minutes. Drain vegetables.

2. Meanwhile, in a medium heavy saucepan over medium-high heat, melt butter. Gently stir until light brown, about 2 minutes. Stir in sage leaves and cook until leaves are crisp, about 1 minute. Remove pan from heat. Using a slotted spoon, transfer sage leaves to a paper towel-line plate. Sprinkle with salt and reserve. Return pan to medium heat, stir cream into browned butter, and simmer for about 5 minutes. Keep warm.

3. Transfer vegetables to a food processor. Cover and let stand for 5 minutes to allow steam to soften vegetables further. Stream in hot cream mixture while blending vegetables until smooth. Season with salt and pepper.

4. Transfer mashed vegetables to a serving bowl and garnish with crisp sage leaves.

Banana Nut Bread

Ingredients

3/4 cup walnuts or pecans (try to toast the nuts for 5 minutes in the oven first.)

1/3 cup oil (Coconut, vegetable or extra virgin olive oil

1/2 cup honey or maple syrup

2 eggs

2 large bananas

1/4 cup milk

1 teasp baking soda

1 teasp vanilla extract

1/2 teasp cinnamon (save some to sprinkle on the top)

13/4 cup flour (whole wheat or regular if you must)

Optional: Add raisins

Instructions:

1. Preheat oven to 325, prepare a 9x5 loaf pan

2. Roast nuts on cookie sheet for 5 minutes

3. Beat together oil and honey, then add eggs, and beat well.

4. Whisk in mashed bananas and milk until well blended.

5. Add baking soda, vanilla, salt, and cinnamon. Blend well.

6. With a spoon, stir in flour until just combined. Don’t worry too much about lumps.

7. Gently fold in toasted nuts.

8. Pour batter into loaf pan and sprinkle more cinnamon on top.

9. Bake an hour or until toothpick comes out clean. Cool 10 minutes, Turn out onto cooling rack for 20 more minutes.

Honey Scones (no eggs!)

Ingredients

2 1/2 cups flour

2 1/2 tease baking powder

1/2 teasp salt

1/2 teasp cinnamon

1 cup canned coconut milk (save some to brush on top)

1/4 cup honey

1 teasp vanilla

1 Tablespoon turbinado sugar

Optional: Stir in 1 cup of fresh fruit or nuts

Directions

1. Preheat oven to 350 and line a baking sheet with parchment paper

2. Combine dry ingredients: Flour, baking powder, salt, cinnamon (whisk)

3. Combine coconut milk, honey and vanilla.

4. Pour wet into dry ingredients and blend with a large spoon. If dough is too sticky, add a little more flour. Knead a couple of turns.

5. Press dough into scone pan or press to shape of circle 1 inch thick.

6. Cut 8 even wedges.

7. Brush top with coconut milk-generously, then sprinkle with turbinado sugar.

8. Bake for 25 to 27 minutes. (a little longer if using fresh fruit).