tag:blogger.com,1999:blog-5319375878651895442024-03-13T22:03:09.619-07:00World Class CookingHomemade RecipesLinda De Luca Bonwillhttp://www.blogger.com/profile/13557151634470962333noreply@blogger.comBlogger482125tag:blogger.com,1999:blog-531937587865189544.post-81228499994124473102022-08-16T04:37:00.000-07:002022-09-05T13:42:05.038-07:00Cherry Slaw<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbBeGSijGEon_xwRxsLsw32Xp97TE0J7kwtr_hxaPdXKoNZ6LRCci_jKECKWd1UPdX8WVxiGEIKQJzLoBqukUYGKDTgHkaOH9i0RjhGTRDyCHp8a_oEepqHYwV2NBobMjGor6xSgqQI95816XdS3x9qt_FgBbkbiPXeKWUkj70CQLwWa5dw73sMHo/s640/Cherry%20Cole%20Slaw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="552" data-original-width="640" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbBeGSijGEon_xwRxsLsw32Xp97TE0J7kwtr_hxaPdXKoNZ6LRCci_jKECKWd1UPdX8WVxiGEIKQJzLoBqukUYGKDTgHkaOH9i0RjhGTRDyCHp8a_oEepqHYwV2NBobMjGor6xSgqQI95816XdS3x9qt_FgBbkbiPXeKWUkj70CQLwWa5dw73sMHo/s320/Cherry%20Cole%20Slaw.jpg" width="320" /></a></div><br /><p style="text-align: center;">Life is a bowl of cherries, then you add slaw! Big score with this idea! </p><p style="text-align: center;">Cole Slaw as a side with a hot dog, burger, or fish sandwich. How about<br />on a fish sandwich or grilled Reuben sandwich? Slaw is just one of those delicious<br />menu items you can't do without. But have you ever added cherries?</p><p style="text-align: center;">Fresh cherries are not always easy to find. We use them whenever we can get our<br />hands on them. Dried cherries are always a good thing to have in stock. Here is<br />a trick to moisten them up. Soak the dried cherries in hot coffee. Within minutes<br />you will have plump, moist cherries to add to any dish.</p><p style="text-align: center;"><br /></p><p style="text-align: left;"><b>Door County Cherry Slaw</b></p><p style="text-align: left;">Ingredients:<br />1 cup cherry creme coffee, hot<br />1/2 cup dried cherries<br />1 cup mayo<br />2 TBS cider vinegar<br />2 TBS sugar, white<br />3 TBS red onion, chopped fine<br />3 TBS fresh parsley, chopped fine<br />1 tsp celery seed<br />1/8 tsp each of salt and pepper<br />14 ozs slaw mix</p><p style="text-align: left;">Directions:<br />1. Add the hot coffee to the cherries in a small bowl. Let them sit while you mix the slaw dressing.<br />2. In a medium size mixing bowl, add the remaining ingredients except for the slaw mix. Mix together well.<br />3. Drain the coffee liquid from the cherries. Add the cherries and slaw to the dressing. Toss and chill<br />until ready to eat. </p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: center;"><br /><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-80330678756253190842022-08-01T13:15:00.003-07:002022-09-05T13:41:55.464-07:00Amaretto Brownies with Cherry Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLncsRHihGFY6-B3-52GWUYqcxkL40TpyIuIy7FB0zEJ4vV-AN9a-fvlHglt2_PW1BMDAtSLrYY9Lu58-eiODORnD4iYNzDrClKBbsAL_Kk-I1t0eMKyc70-vCjVjmBV7uZ-B9M12DQ3iaHXraEBf2f4nmIZeIfxQ2g4KUpq-f2ngvpxn_NSAPekll/s640/Amaretto%20Brownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLncsRHihGFY6-B3-52GWUYqcxkL40TpyIuIy7FB0zEJ4vV-AN9a-fvlHglt2_PW1BMDAtSLrYY9Lu58-eiODORnD4iYNzDrClKBbsAL_Kk-I1t0eMKyc70-vCjVjmBV7uZ-B9M12DQ3iaHXraEBf2f4nmIZeIfxQ2g4KUpq-f2ngvpxn_NSAPekll/s320/Amaretto%20Brownies.jpg" width="320" /></a></div><br /><p><br /></p><p style="text-align: center;">Chocolate, Coffee, Cherries, and Amaretto! <br /><br />Do you want a quick and easy recipe without all the hassle?<br />Yes, pop these brownies in the microwave for just a few minutes, and <br />in no time at all you will have piping warm brownies, served. <br /><br />They are super moist and chocolatey. The added chocolate morsels adds<br />an additional level of smoothy and creamy that melts in your mouth. <br />The amaretto flavored coffee really gives this recipe that unexpected WOW!<br />Top your dessert with warm cherry preserves, and vanilla ice cream for a <br />perfect marriage. </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /><br /></p><p><br /></p><p><b>Amaretto Brownies with Cherry Sauce</b></p><p>Ingredients:<br />1/4 cup amaretto coffee, hot, brewed<br />1/4 cup melted butter<br />1 cup sugar, white<br />2 eggs, beaten<br />1/2 cup all-purpose flour (I use gf)<br />1/3 cup dark cocoa powder<br />1/8 tsp salt<br />1/2 tsp baking powder<br />1/3 cup dark chocolate morsels<br />Vanilla ice cream<br />6 TBS cherry preserves, warm<br />whipped cream<br />almond slivers<br /><br /></p><p>Directions:<br />1. Grease 6 (8 ozs) ramekins with cooking spray.<br />2. In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy. Add the beaten eggs and whisk again. <br />3. Mix the flour, cocoa, salt, and baking powder in a separate bowl. Add the dry ingredients to <br />the wet ingredients. Mix well. Fold in the morsels. Scrape the sides of the bowl with a rubber spatula and form into a ball. Scoop approx. 1/4 cup of batter into the center of each greased ramekin. <br />4. Place the ramekins into a microwave. Cook on high for approx. 5 mins. Test with a toothpick to make sure they are done. <br />5. Warm the preserves in the microwave in a safe bowl for 1-2 mins. <br /><br /></p><p><br /></p><p>Note: 1. Gluten Free flour must contain xanthan gum<br /> 2. I use a large cookie scoop for measuring dough<br /> 3. Recipe makes 6 desserts. Double the recipe to make 12 desserts</p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-39748161206721100322022-07-28T10:33:00.001-07:002022-09-05T13:42:00.031-07:00Grilled Watermelon Salad<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiLHJOXXLljq9bkAwssdZ2158iYXl8TIPIPgAgcWJINdaknOE5JD3tFxdPBk84XGgHgEXx94M6yomMU05cHaZWzYJkPNdNeq0MqYNyNYLS_wjKh1gZyWvy_XUmIV1qWxiJrSS9lrc3l5zlnDJSDUlRTNM5D4_mNKIDcb-SXuBxkOvBtFyjQN2tPML/s640/Grilled%20Watermelon%20Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiLHJOXXLljq9bkAwssdZ2158iYXl8TIPIPgAgcWJINdaknOE5JD3tFxdPBk84XGgHgEXx94M6yomMU05cHaZWzYJkPNdNeq0MqYNyNYLS_wjKh1gZyWvy_XUmIV1qWxiJrSS9lrc3l5zlnDJSDUlRTNM5D4_mNKIDcb-SXuBxkOvBtFyjQN2tPML/s320/Grilled%20Watermelon%20Salad.jpg" width="240" /></a></div><br /><div style="text-align: center;"> </div><div style="text-align: center;">Dressed to impress!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Summertime is here, and so are fresh watermelons and cherries. <br />We couldn't resist making this beautiful salad using these seasonal ingredients.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.<br />It is light, healthy, and refreshing.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">What are you waiting for? </div><div><br /></div><div><br /><div><br /></div><div><b>Grilled Watermelon Salad<br />(Cherry Coffee Vinaigrette)</b></div><div><br /><b>Ingredients:</b><br />10 -12 seedless watermelon pieces, cut into triangles<br />2 cups feta cheese, crumbles<br />8 ozs arugula lettuce<br />1 cup red onion, sliced<br />1/3 cup almonds, slivered <br />2 cups cherries, fresh or 1 cup dried<br />10 mint leaves</div><div><br /></div><div><b>Directions For Grilling Watermelon:</b><br />1. Heat grill on high. Make sure to grease the grill grates. Place the watermelon slices on the grill towards the back, where the grill is hottest. Leave on the grill approx. 7-10 mins untouched to achieve char marks. To check for doneness, carefully lift a piece off the grill but replace it in the same spot. </div><div><br /></div><div><br /><p></p><p><b>Cherry Coffee Vinaigrette</b></p><p>Dry Mix Ingredients:<br />1/2 cup cherry coffee, brewed<br />3 TBS dijon Mustard<br />1 1/2 cups olive oil<br />1/2 cup balsamic vinegar<br />1/2 tsp salt<br />1/2 tsp coarse pepper<br />1 tsp garlic powder<br />1 tsp celery salt<br />2 tsp onion powder<br />1 TBS dry basil<br />1 TBS dry parsley<br />1 TBS dry oregano<br />3 TBS sugar<br /><br /></p><p><b>Directions:</b><br />1. Add all ingredients to a blender. Blend until creamy (1-2 mins)</p></div></div>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-89257691729084895032022-07-25T12:25:00.002-07:002022-09-05T13:42:13.570-07:00Mediteranean Chicken Sheet Pan Pasta<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9RRvgzLaIKWmJJk0Qzs6SMmPwL8PwkJRafrDrAU1ejjjTbuUfDxUJ3RimyAT2ToJodfTEVaLLyKy2u9Wu6lHQJOvXZu5HA0sYz88q5JhHpjE6Nctg6Cn35rMJCsoy5zT-O_2XjY0635TO5o_Pt0oBWBQr6-mtiU0KkhhnY1ixZX_1prnUuiW96lT/s640/Mediterranean%20chicken%20sheet%20pan%20pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9RRvgzLaIKWmJJk0Qzs6SMmPwL8PwkJRafrDrAU1ejjjTbuUfDxUJ3RimyAT2ToJodfTEVaLLyKy2u9Wu6lHQJOvXZu5HA0sYz88q5JhHpjE6Nctg6Cn35rMJCsoy5zT-O_2XjY0635TO5o_Pt0oBWBQr6-mtiU0KkhhnY1ixZX_1prnUuiW96lT/s320/Mediterranean%20chicken%20sheet%20pan%20pasta.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p style="text-align: center;">Sheet pan meals are quick and easy. Just through your<br />ingredients onto the pan, toss with olive oil, and bake it in<br />the oven. Toss in cooked pasta, rice, or other grain for a complete meal.</p><p style="text-align: center;">In this recipe, we decided to use marinated chicken. You can also use<br />steak or seafood if you prefer. By marinating the chicken, you will be assured <br />of moist and tender meat. </p><p><br /></p><p style="text-align: left;"><b>Mediterranean Chicken Sheetpan Pasta</b></p><p style="text-align: left;"><b>Ingredients:</b><br />1 - 1/2 lbs chicken tenderloin strips<br />1 cup La Lechonera Natural Mojo Marinade<br />4 TBS olive oil<br />1 cup onions, sliced<br />6 cloves garlic, smashed<br />1 cup olive mix, cut in half (kalamata, black, green)<br />1 cup cherry tomatoes, cut in half<br />1/2 cup sundried tomatoes<br />1 large lemon, sliced into wedges<br />1/2 cup grated cheese<br />1 1/2 cups Feta cheese crumbles<br />1 cup fresh herbs, chopped (parsley, basil, cilantro)<br />1 lb pasta, cooked </p><p style="text-align: left;"><b>Directions:</b><br />1. Add the chicken to a bowl with the marinade. Cover and refrigerate for at least 2-4 hours or overnight. Drain and pat dry with a paper towel. <br />2. Preheat the oven to 375 degrees. Drizzle olive oil on top of a sheet pan. <br />3. Add the chicken to the sheet pan. Season with salt and pepper. Add the onions, garlic, olives, tomatoes and lemon wedges. Season with additional salt and pepper. Toss all the ingredients together and coat well with olive oil. Add extra oil if needed. Bake in the oven for approx. 20 mins or until chicken is done.<br />4. Remove the sheet pan from the oven and sprinkle the cheese on top. Add back to the oven and bake for an additional 5 mins. Remove from the oven and toss in the fresh herbs and warm pasta. Serve</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-85967333250374980322022-02-12T13:59:00.002-08:002022-03-10T10:08:52.787-08:00Caramelized Onion Dip<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizr3iPPGIuYQsxkGnqCGrPVBG1VYtKRyLD0OAERIKvT30KYtnyK-x_0ic-Ohq2wo_WowUu2Gluw-vqaPIIpXtMyYhN3UffXLrlYL-JSa8wG41VJfbIEYl4j_OZ8cIUGzxUMo0uM5Dt-2iGwcudyjxXrnU7T8Hcb9VhspI23jLePlXiioA-jkZYF8BM=s1563" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1563" data-original-width="884" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEizr3iPPGIuYQsxkGnqCGrPVBG1VYtKRyLD0OAERIKvT30KYtnyK-x_0ic-Ohq2wo_WowUu2Gluw-vqaPIIpXtMyYhN3UffXLrlYL-JSa8wG41VJfbIEYl4j_OZ8cIUGzxUMo0uM5Dt-2iGwcudyjxXrnU7T8Hcb9VhspI23jLePlXiioA-jkZYF8BM=s320" width="181" /></a></div><br /><p></p><p>Caramelized Onion Dip</p><p>Ingredients:<br />1 TBS olive oil<br />1 large onion (sweet)<br />2 cloves garlic<br />1 TBS butter<br />2 tsp onion bouillon <br />1/2 tsp Worcestershire sauce<br />1 TBS fresh parsley, chopped<br />1 cup sour cream<br />Garnish with chopped scallions and coarse pepper <br /><br />Directions:<br />1. Heat oil in a medium-size skillet on med/high temperature. Stir in the sliced onions. Cover to sweat the onions to soften, stirring occasionally. Cook the onions until nicely browned and soft. Stir in the garlic and cook 5 mins.<br />2. Melt the butter in the skillet. Stir in the bouillon, Worcestershire, and parsley. Cook for 3 mins.<br />3. Add the sour cream and onion mixture to a food processor. Puree until smooth. Add to a serving bowl. Top with coarse pepper and chopped scallions. Serve with chips or vegetables.</p><p><br /></p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-60219728264630480002022-02-05T11:06:00.001-08:002022-02-15T15:04:51.484-08:00Marinated Grilled Flank Steak<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivPzM4DccVIYvzBB0pqzpo10uA75XiciCvdJ0A2MmfShTa-726ftWmB4pBPcXEN1tQz9g7fb5fxRdRleDNooO3_pLb8L7y1GELB9DCh9hXwvGqcLGwO8fZKwrwxlzBuAwfiVGJTT9pVLMGPXwO4YnNCeQDD1vXuh0Ghk8WN9sr4DbDn-6Y5UjdcwhH=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEivPzM4DccVIYvzBB0pqzpo10uA75XiciCvdJ0A2MmfShTa-726ftWmB4pBPcXEN1tQz9g7fb5fxRdRleDNooO3_pLb8L7y1GELB9DCh9hXwvGqcLGwO8fZKwrwxlzBuAwfiVGJTT9pVLMGPXwO4YnNCeQDD1vXuh0Ghk8WN9sr4DbDn-6Y5UjdcwhH=s320" width="240" /></a></div><br /><p><br /></p><p>Marinated Grilled Flank Steak</p><p>Ingredients:<br />2-3 lbs flank steak<br />2 cups La Lechonera Natural Mojo Marinade<br />salt and coarse pepper, to taste</p><p>Directions:<br />1. Season flank steak on both side with salt and pepper.<br />2. Place in a large zip bag. Add 2 cups of Marinade. Seal and flip bag around to assure the whole steak gets coated with the marinade. Refrigerate until ready to grill at least 30 mins. Note: Can be marinated all day or overnight.<br />3. Remove from the bag of marinade and pat dry with paper towels. Re-season with salt and pepper.<br />4. Heat grill on high. Place the steak on the hot grill for 4 mins without touching it. Flip over and grill for another 4 mins on opposite side. Place on a cutting board to rest at least 5 mins. (This will lock in the juices). Slice thin and serve. </p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-58532449068961829682022-01-22T08:34:00.000-08:002022-02-15T15:07:46.472-08:00Tigernut Date Nut Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mO1_PInesqUQGVZHJI3-RLBA3FX7WWYYVo1X9PiJd2xDOsHt-uI0FQWpOKqMBkPNZokcvJvtAKCdDc7bTdqe2SswnR4GILKf6UjzYIEt1oaXi4mZ3J8eHk59Fxfg2XqKBQbyPl5uQKI/s640/Tigernut+Date+Nut+Cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mO1_PInesqUQGVZHJI3-RLBA3FX7WWYYVo1X9PiJd2xDOsHt-uI0FQWpOKqMBkPNZokcvJvtAKCdDc7bTdqe2SswnR4GILKf6UjzYIEt1oaXi4mZ3J8eHk59Fxfg2XqKBQbyPl5uQKI/s320/Tigernut+Date+Nut+Cookies.jpg" width="320" /></a></div><br /><p></p><p><br /></p><p>Ingredients:<br />8 dates<br />1/2 cup hot water<br />2 TBS flaxseed meal, ground<br />1 cup tahini paste<br />1/3 cup honey<br />1 tsp pure vanilla extract<br />1 cup Tigernut flour<br />1 tsp baking soda<br />1 tsp baking powder<br />1/2 tsp cinnamon<br />1/8 tsp salt<br /><br /><br /><br /></p><p>Directions:<br />1. Add the dates to a small bowl. Pour hot water over the top of the dates. Let it sit for 30 mins. Remove the dates from the water (reserve water) and puree in a small food processor. Add the flaxseed meal to the reserved water and let sit for 5 mins. Add the tahini paste, honey, and vanilla to the flaxseed and mix well.<br />2. Preheat the oven to 350 degrees.<br />3. Add all the other ingredients mix well in a separate bowl. Add the dry ingredients to the wet ingredients mix well. <br />4. Line a baking sheet with a silicone mat or parchment paper. With a medium-sized (1 TBS) cookie scoop, fill with cookie batter and drop on the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Remove from the oven and add to a cookie rack to cool. </p><p>Makes approx. 22 cookies</p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-55532426717582925452022-01-21T11:00:00.001-08:002022-02-15T15:08:01.150-08:00Sweet Potato Cutie Pies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrwEosZTT1ZxX7V4TuqnOqJty7Sug_8-jYtlIjucXyOHFApxBFP3aWlWx915LkRd465793GGXBQVAYr1mW9mlLqRIotd7MeZ1MjlxGRC-ABKokrJkSmyi_Z6wbrl3oOfiCHSxY1JfI8cHG48jtD1YVR508tWXvA91YMYF5TMx4HDrx4VekCrk6vscY=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="513" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrwEosZTT1ZxX7V4TuqnOqJty7Sug_8-jYtlIjucXyOHFApxBFP3aWlWx915LkRd465793GGXBQVAYr1mW9mlLqRIotd7MeZ1MjlxGRC-ABKokrJkSmyi_Z6wbrl3oOfiCHSxY1JfI8cHG48jtD1YVR508tWXvA91YMYF5TMx4HDrx4VekCrk6vscY=s320" width="257" /></a></div><br /><p></p><p><br /></p><p>Ingredients<br />1 1/2 lbs sweet potatoes, peeled and cubed<br />3 eggs, large<br />1/2 cup granulated sugar<br />1/4 cup brown sugar<br />3/4 cup heavy cream<br />1 tsp vanilla extract<br />1 1/2 tsp ground cinnamon<br />1/2 tsp ground nutmeg<br />1/2 tsp ground cloves<br />1/4 tsp ground ginger<br />1/4 tsp salt<br />6 pieces puff pastry cut-outs<br />2 TBS butter, melted</p><p>Directions: Preheat the oven to 350 degrees<br />1. Peel and cube the sweet potatoes. Place in a pan of water. Cook on the stovetop until potatoes are soft, approx. 20 mins. Drain and press lightly to extract excess water. Measure 2 cups of packed sweet potatoes and put them aside.<br />2. In a medium-size mixing bowl, add the eggs and sugars. With an electric mixer, beat for 2 mins. Add the cream, vanilla, and spices. Beat for 2-3 mins or until creamy. Beat in the 2 cups of packed sweet potatoes until completely incorporated, scraping down the side with a spatula. <br />3. Roll out 1 sheet of puff pastry dough. Place a ramekin upside down on the edge of the dough. Press down and cut through the dough to make a cut-out, shaping the size of the ramekin. You will need 6 pieces of dough (1 for each ramekin).<br />4. Place the ramekins on a baking sheet. Spray cooking spray inside each ramekin. Fill each ramekin 1/2 inch from the top by using a ladle. Place a piece of dough on top of each ramekin. Brush butter on the top of the dough. Sprinkle sugar and cinnamon over the top of the butter for color. This is optional. Bake for 35-38 mins. Turn off the oven and let the pies cool for 1 hr in the oven</p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-43713585922058343052022-01-21T10:56:00.002-08:002022-01-21T10:56:40.351-08:00Tiramisu Coffee Hot Cocoa<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiygnPqA6mcal71EeE0C29ktoi0tPotTafIWuPyHaBHoa2tAl6dooJHC9jMbZm5LLhE0f3OQ1OfKe_V7rEEGHXZbIxkJ84JVaPhus3NOCQUC83GAsSN9_entZDzMpO19pyjZJZdcfCbpOwNn9VEl6OmZiT86EHqiA4mz0NZBSIsKswwNQ0GyFljJhfn=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="486" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiygnPqA6mcal71EeE0C29ktoi0tPotTafIWuPyHaBHoa2tAl6dooJHC9jMbZm5LLhE0f3OQ1OfKe_V7rEEGHXZbIxkJ84JVaPhus3NOCQUC83GAsSN9_entZDzMpO19pyjZJZdcfCbpOwNn9VEl6OmZiT86EHqiA4mz0NZBSIsKswwNQ0GyFljJhfn=s320" width="243" /></a></div><br /><p><br /></p><p style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: center;">Chase the blizzard cold blues away! Sit down and cozy up! This specialty drink will remind you of the famous treat, Tiramisu. Tiramisu is an elegant Italian dessert made with layers of mascarpone cheese, cocoa, and cookies soaked in strong coffee. So, go ahead and wrap your hands around this toasty mug, and sip, sip away! We bring you this delicious, easy-to-make dessert in a cup.<span class="gmail-Apple-converted-space"> </span></p><p style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: center;">It is made with only the finest ingredients. Make a single cup for yourself or a full pot to share with family and friends.</p><p style="text-align: center;"><br class="Apple-interchange-newline" style="text-align: start;" /></p><p style="text-align: center;"><br /></p><p>Tiramisu Coffee Hot Cocoa</p><p>Ingredients:<br />6-8 ozs freshly brewed coffee Door County Dark Voyage)<br />2 TBS Door County Double Fudge hot cocoa powder<br />2 TBS mascarpone cheese, room temperature<br />1 TBS heavy cream<br />1/4 tsp rum extract<br />whipped cream for topping<br />cocoa powder, dusting</p><p>Directions:<br />1. Brew a pot of Door County Dark Voyage Coffee. Fill each coffee mug with approx. 6 -8 ozs of <br />coffee. Stir in Double Fudge Cocoa, mascarpone cheese, heavy cream, and rum extract to each cup. <br />2. Top each cup with whipped cream and a dusting of cocoa powder.</p><p>Note: Ingredients above is for one cup</p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-7748587190622170332022-01-21T10:52:00.003-08:002022-02-15T15:08:08.573-08:00Bang Bang Shrimp<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-LIW5wiS4cTU6p3O2xMf9YexGLwQg5huDYXFmvLErntLrPunWGgL8zGKnx5ADUoudiMy1_zWOpcMJN5QcCIoHcD99oPAEkiUss8SZfsoss8TCrLUZjmQc1P-SxPSaDghGxEqiOb6sO7rETDlArfSf8sxINe_6K1Sgqiy0GA4YHpgMHFLaF9R5rneY=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-LIW5wiS4cTU6p3O2xMf9YexGLwQg5huDYXFmvLErntLrPunWGgL8zGKnx5ADUoudiMy1_zWOpcMJN5QcCIoHcD99oPAEkiUss8SZfsoss8TCrLUZjmQc1P-SxPSaDghGxEqiOb6sO7rETDlArfSf8sxINe_6K1Sgqiy0GA4YHpgMHFLaF9R5rneY=s320" width="240" /></a></div><br /><p><br /></p><p><br /></p><p>Shrimp Ingredients:<br />1 egg beaten<br />1 cup buttermilk<br />1.5 lbs large shrimp (peeled/deveined)<br />1/2 cup flour (gluten-free)<br />1 tsp paprika<br />1 tsp garlic powder<br />1/8 tsp salt<br />fry oil (canola, vegetable, or peanut oil)</p><p>Shrimp Directions:<br />1. Add egg to a mixing bowl large enough to fit the shrimp. Beat the egg whisk in the buttermilk. Add the shrimp to the bowl and coat well. Cover and refrigerate for at least 30 mins. <br />2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. <br />3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.<br />4. Fill a medium-size saucepan with oil about 3 inches from the bottom of the pan. Heat on med/high temperature. (Test the oil by dropping one shrimp into the oil. It should sizzle right away. If the shrimp does not sizzle, your will need to wait longer for the oil to heat up). <br />5. Drop 8-10 shrimp into the hot oil, one at a time. Do not overcrowd the pan. Fry for approx. 2 mins or until shrimp turns pink. Place on a plate lined with paper towels to absorb excess oil. Repeat this process until all the shrimp are fried.<br />6. Toss the fried shrimp with the sauce to coat. Serve with rice</p><p><br /></p><p>Bang Bang Sauce Ingredients:<br />1 cup mayo<br />1/2 cup sweet chili sauce<br />juice from 1/2 lemon<br />2 cloves garlic, minced<br />1 tsp hot sauce<br />1 tsp honey</p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-16962034333181050012022-01-05T14:19:00.001-08:002022-01-05T14:19:23.534-08:00Chicken Pot Pie<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3AAfVoBOMOms-zUhiZVb8L8VSGsvJ-vJMRIwxrfOfOtEb9tJDQqVP1oSE1t7A2nG83kFRObPg8Az40JIfY7S1icwxEYBkdH-BqL14eV-c7LoQJyaN3B5oqFx24_V8qLLo2QqLPmaScc/s640/Chicken+Pot+Pie1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3AAfVoBOMOms-zUhiZVb8L8VSGsvJ-vJMRIwxrfOfOtEb9tJDQqVP1oSE1t7A2nG83kFRObPg8Az40JIfY7S1icwxEYBkdH-BqL14eV-c7LoQJyaN3B5oqFx24_V8qLLo2QqLPmaScc/s320/Chicken+Pot+Pie1.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy1vaiBnoX7XFZnoxPV652ym9UeSdv2pqEi6olVVazf_EB4fd591DHEGuZ9-H4xxRFqOKkpaeE5VUJBma6rHoHJBGspBSBA601SxS-o3wK1uatrfPMNqbMOSetPHnzL6a0s6TFn8aha8/s640/chicken+pot+pie2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy1vaiBnoX7XFZnoxPV652ym9UeSdv2pqEi6olVVazf_EB4fd591DHEGuZ9-H4xxRFqOKkpaeE5VUJBma6rHoHJBGspBSBA601SxS-o3wK1uatrfPMNqbMOSetPHnzL6a0s6TFn8aha8/s320/chicken+pot+pie2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I enjoyed playing around with this recipe. I tried to keep it simple by using a </div><div class="separator" style="clear: both; text-align: center;">store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe</div><div class="separator" style="clear: both; text-align: center;">makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the </div><div class="separator" style="clear: both; text-align: center;">crust separately and serve</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">2 TBS olive oil</div><div class="separator" style="clear: both; text-align: left;">2 cups onions, chopped</div><div class="separator" style="clear: both; text-align: left;">2 cups celery, chopped fine</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 TBS butter</div><div class="separator" style="clear: both; text-align: left;">1/3 cup flour (I used gluten-free)</div><div class="separator" style="clear: both; text-align: left;">1/3 cup cognac, sherry, or brandy</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups chicken broth</div><div class="separator" style="clear: both; text-align: left;">15 oz bag peas and carrots, frozen</div><div class="separator" style="clear: both; text-align: left;">1/2 cup heavy cream, warm</div><div class="separator" style="clear: both; text-align: left;">1 TBS fresh thyme</div><div class="separator" style="clear: both; text-align: left;">1 TBS fresh rosemary</div><div class="separator" style="clear: both; text-align: left;">4 cups, chicken, cooked and shredded</div><div class="separator" style="clear: both; text-align: left;">1 frozen pie crust, thawed </div><div class="separator" style="clear: both; text-align: left;">1 egg white, beaten</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins. </div><div class="separator" style="clear: both; text-align: left;">Stir in garlic and cook for 2 mins. Add butter and melt. Stir in flour and let cook for 3 mins. Stir in cognac and cook for 3 mins.</div><div class="separator" style="clear: both; text-align: left;">2. Add chicken broth, peas, carrots, cream, thyme, and rosemary. Bring to a boil. Reduce heat and let simmer until it thickens (approx 10 mins). Stir in chicken.</div><div class="separator" style="clear: both; text-align: left;">3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles</div><div class="separator" style="clear: both; text-align: left;">approx. 1 inch wider than the diameter of your ramekin (example: If ramekin is 4 inches on top diameter, then you want to cut 5-inch circles.)</div><div class="separator" style="clear: both; text-align: left;">4. Fill each ramekin with pie filling approx. 1 inch from the top of the ramekin. Place a dough circle on the top of the ramekin, pressing gently around the edge to seal. Brush egg white on top of the dough.</div><div class="separator" style="clear: both; text-align: left;">Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-36951673465756987252021-11-21T07:56:00.000-08:002021-11-21T07:56:29.168-08:00Savory Stuffed Turkey Breasts with Apple Cider Gravy<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD81_4MIvnSYDkziSYd86eor_FT98IdZ3KDncl42VJtOTChNs5BvOBmNiR6bRVQnbCLvtwlWUSNQoe5oD9Q8ZG6VEz2TTrg7We5qosu7vJnaKrb4ClitNLnmSrj-2E5Op45-u1ph_ygbo/s640/Homemade+Savory+Stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="627" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD81_4MIvnSYDkziSYd86eor_FT98IdZ3KDncl42VJtOTChNs5BvOBmNiR6bRVQnbCLvtwlWUSNQoe5oD9Q8ZG6VEz2TTrg7We5qosu7vJnaKrb4ClitNLnmSrj-2E5Op45-u1ph_ygbo/s320/Homemade+Savory+Stuffing.jpg" width="314" /></a></div><p></p><p><br /></p><p><b>Ingredients for Stuffed Turkey Breasts</b><br />4 thick turkey breasts, sliced in half (lengthwise) <br />1 cup apple cider (from 1/2 gal container)<br />4 TBS melted butter<br />2 TBS Poultry herbs (see below)<br /><br /><b>Directions for Stuffed Turkey Breasts:<br /></b>1. Slice the turkey breasts in half lengthwise. Add them to a bowl with 1 cup of apple cider. Cover and refrigerate for 4 hrs. Remove and pat dry with paper towels. <br />2. Season the inside and outside of the turkey with salt and pepper. Stuff each piece with stuffing packed tightly. Place in a large greased baking sheet, allowing space between each piece. Brush with melted butter and sprinkle with mixed herbs. (<br /><br /><b>Stuffing Ingredients:</b><br />8 cups (14 ozs loaf) bread, cubed (toasted)<br />2 TBS olive oil<br />2 cups celery, diced <br />1 cup fresh fennel, diced<br />1 cup carrots, shredded<br />2 cups onions, diced<br />4 cloves garlic, minced<br />3/4 cup golden raisins<br />1 cup water<br />1 tsp thyme<br />1 tsp rosemary<br />1 tsp sage<br />salt and pepper, to taste<br />2 cups chicken broth<br />8 TBS butter<br />1/2 cup fresh parsley, chopped<br />1 egg, beaten</p><p><b>Stuffing Directions:</b><br />1. Preheat the oven to 350 degrees. Cube the bread and place it on a baking sheet. Toast in the oven for 10-12 mins at 350 degrees. Remove from the oven and put aside.<br />2. Heat the oil in a skillet at medium temp. Saute the celery, fennel, and carrots for 5 mins. Stir in the onions and garlic and cook for 5 mins. Season with salt and pepper. Stir in the raisins, water, and dry herbs. Reduced temperature, cover, and simmer for approx. 10 mins or until water is almost evaporated and vegetables are soft. Add the chicken broth, butter, and parsley and bring to a slight boil. Remove from the heat. <br />3. Fold in the bread cubes, coating thoroughly with the liquid. Cover and let it sit for 10 mins. Fold again. Store in a bowl, covered until ready to use.<br />4. Fold in the beaten egg to the stuffing mix after the stuffing has cooled. Adding egg is optional.</p><p><b>Apple Cider Gravy Directions:</b><br />1. Heat the remaining apple cider from the gallon container in a saucepan at medium/low temp. Add a cinnamon stick and 1 tsp of allspice. Simmer until thickens (approx. 45-60 mins). Stir occasionally.<br />Note: If your apple cider contains spices, do not add the cinnamon and allspice. </p><p><b>Savory Herb Blend:</b> Equal amounts of your favorite herbs<br />Thyme, rosemary, sage, marjoram, etc.<br /><b>Other Choices:</b> Bell's Seasoning or Poultry Blend<br /><br /><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-29022145611803718952021-11-16T07:39:00.001-08:002021-11-16T08:43:58.333-08:00Pistachio Butter<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ACFMzw0GjwS_FCcfDCHNaXa96goOWcOHGBBmZ_1Q7czBv4eDu8VfWfmQp-Z-9DVG-ypUkiw6jgHpoKqFfnbMlUafYefWWmj5DOzpjK-O2ZR_Q8TrzxTHUkGuhcFmFTHE3qwbnbq1P6U/s640/Pistachio+Butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="583" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ACFMzw0GjwS_FCcfDCHNaXa96goOWcOHGBBmZ_1Q7czBv4eDu8VfWfmQp-Z-9DVG-ypUkiw6jgHpoKqFfnbMlUafYefWWmj5DOzpjK-O2ZR_Q8TrzxTHUkGuhcFmFTHE3qwbnbq1P6U/s320/Pistachio+Butter.jpg" /></a></div><br /> <p>Ingredients:<br />8 ozs raw pistachio nuts, shelled<br />2 TBS coconut oil<br />1/8 tsp salt, optional</p><p>Directions:<br />1. Pre-heat oven to 375 degrees. Place the pistachios on a large baking sheet. Spread them out so they are not touching each other. Roast in the oven for approx. 7-9 mins. Do not burn, or your butter will taste like it. <br />2. Remove the pistachios from the oven and place them into a small blender/grinder food processor. Chop the nuts until it becomes a semi-fine powder (this step will take several minutes). Add the coconut oil, one tablespoon at a time. Puree until your desired creaminess. Let it sit for 30 mins then puree again until smooth. (I will do this step several times just not to burn out my processor). <br /></p><p>Note: 1. You can use pre-roasted pistachios. Just warm slightly, so they are easier to grind. I like unsalted so I can control the salt intake.<br /> </p><p><br /></p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-70041821598902069482021-11-15T13:10:00.003-08:002021-11-15T13:10:56.013-08:00Pecan Pie Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FGqvCiEJAlJmhtrRcZ2soh7JcxspPvo6bMpT1tzh__01ieCntcOAv1n_6V6ZZV8D96UukqFfm25lVsCFyf0bkLX6KBg5LOZUnoaiU4ls_Qe8Bdm0Q7623d0EAiw4E3tuGJ3ym3Fz4fQ/s640/Pecan+Pie+Cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="439" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FGqvCiEJAlJmhtrRcZ2soh7JcxspPvo6bMpT1tzh__01ieCntcOAv1n_6V6ZZV8D96UukqFfm25lVsCFyf0bkLX6KBg5LOZUnoaiU4ls_Qe8Bdm0Q7623d0EAiw4E3tuGJ3ym3Fz4fQ/s320/Pecan+Pie+Cookies.jpg" width="220" /></a></div><br /><p><br /></p><p>Ingredients for Pecan Filling:<br />1 egg, beaten<br />2 TBS butter, room temperature<br />1/2 cup brown sugar<br />1/4 cup agave<br />1 tsp vanilla extract<br />1/8 tsp salt<br />1/2 tsp cinnamon<br />1 cup pecan flour<br /></p><p>Ingredients for Pecan Cookies:<br />1 egg, beaten<br />2 sticks unsalted butter, room temperature<br />2/3 cup granulated sugar<br />2 tsp vanilla<br />1/8 tsp salt<br />1/2 tsp cinnamon<br />2 cups all-purpose flour or (gluten-free without xanthan gum)<br />1 cup pecan flour, ground fine</p><p>Directions for Pecan Filling:<br />1. Beat the egg in a medium-size mixing bowl. Add the butter and sugars to the egg. Add the vanilla, salt, and cinnamon and whip them together. Whip in the pecan flour until all the ingredients are incorporated, scraping down the sides with a rubber spatula. Put aside.<br />2. In a separate mixing bowl beat the egg. Add the butter, sugar, and vanilla. With an electric mixer whip until creamy. Add the salt, cinnamon, and flours. Whip until incorporated, scraping down the sides with a rubber spatula. <br />3. Preheat the oven to 350 degrees. Line baking sheets with a silicone mat or parchment paper. Use a 2 TBS cookie scoop and drop round balls of cookie dough onto a baking sheet approx. 3 inches apart. With your thumb make a hole/well in the center of each ball, not pressing all the way down to the bottom of the cookie. Fill each hole with no more than 1 TBS of the filling. Bake for approx. 12 mins or until golden brown. Let cool completely before removing the cookies from the baking sheet since cookies will be soft in the center. </p><p>Makes 32-34 cookies</p><p><br /></p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-86808607927602603122021-11-11T13:26:00.001-08:002021-11-11T13:26:18.024-08:00Egg Quiche Muffins<p> </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnHLU1XM4S2hZFlUoDj5vXBisrOOo9dQE-MkQtFRg5NtbX0irjiPS8S6RBPdJn9yC1aU18KoH1DNZeEqJigbmLWhrT_dvPj6GONK0ne70bAIxBtqXQzROYdgatwXP-ie77EABvhmLuDA/s640/Egg+Quiche+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnHLU1XM4S2hZFlUoDj5vXBisrOOo9dQE-MkQtFRg5NtbX0irjiPS8S6RBPdJn9yC1aU18KoH1DNZeEqJigbmLWhrT_dvPj6GONK0ne70bAIxBtqXQzROYdgatwXP-ie77EABvhmLuDA/s320/Egg+Quiche+Muffins.jpg" width="320" /></a></div><br />Egg Quiche Muffins<p></p><p>Ingredients:<br />8 eggs, beaten<br />1/2 cup milk <br />2 TBS scallions, chopped<br />1/4 cup red bell peppers, diced fine<br />1/4 cup shredded carrots, chopped<br />2 TBS grated cheese<br />1/2 cup shredded cheese<br />2 TBS fresh parsley, chopped<br />1 cup bread, cubed</p><p>Directions:<br />1. Preheat oven to 350 degrees. Grease the inside of a cupcake tray (12 count)<br />2. Beat eggs in a large bowl. Whisk in the milk. Stir in the scallions, peppers, carrots, cheeses, and parsley. Season with salt and pepper. Fold in the bread. Fill each cupcake well with the egg mixture, dividing into 12 portions. Bake for approx. 20 mins. </p><p>Makes 12 egg muffins</p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-64907800321320057312021-10-21T12:54:00.001-07:002021-10-21T12:54:18.924-07:00Fried Okra Fritters<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPl4_Ri0u9DeLoneQxabYD-lsxcaxoVtQQSDDsJh6aVLIE1Fa31FPK8vyOcbsPw4aKu3ejy9hoxI_ZA5Vw-MoqzdcEXv_9YywpnDBMkn_PU9YIAvwQIR6uMdaJobBSlbBsJopBZjzEfCk/s640/Fried+Okra+Fritters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="499" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPl4_Ri0u9DeLoneQxabYD-lsxcaxoVtQQSDDsJh6aVLIE1Fa31FPK8vyOcbsPw4aKu3ejy9hoxI_ZA5Vw-MoqzdcEXv_9YywpnDBMkn_PU9YIAvwQIR6uMdaJobBSlbBsJopBZjzEfCk/s320/Fried+Okra+Fritters.jpg" width="250" /></a></div><br /><p></p><p style="text-align: center;">While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants. I am not sure how they tasted because I did not eat at this restaurant. I really do like looking at restaurant menus just to get ideas of foods to make for myself. Plus, eating out has become difficult for me being gluten-free. I was never a huge fan of okra in the past, but it kinda grew on me. I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side. I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli. </p><p style="text-align: center;">This certainly is a Southern Charm! </p><p style="text-align: center;"><br /></p><p style="text-align: left;">Ingredients:<br />2 TBS olive oil<br />1/2 cup celery, diced fine<br />3/4 cup onion, chopped fine<br />2 cloves garlic, minced<br />1/2 cup creamed corn<br />1 egg, beaten<br />2 TBS lemon juice<br />1/2 tsp chili powder<br />1/2 tsp smoked paprika<br />1/4 tsp cayenne pepper<br />1 TBS dry parsley<br />1/2 cup cornmeal<br />1/2 cup flour (gluten-free)</p><p style="text-align: left;">Directions:<br />1. Heat oil in a skillet on med/high temperature. Stir in the celery and onions and cover. Cook for 3-4 mins. Stir in the garlic and add to a bowl to cool. <br />2. To the bowl, add the creamed corn, beaten egg, lemon juice, and spices. Stir well. Fold in the cornmeal and flour. Season with salt and pepper to your liking.<br />3. To the same skillet, add 1/2 inch of fry oil. Heat on med/high temperature. Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil. Season with salt before flipping over to fry the other side. <br />4. Place the cooked fritters on a plate lined with paper towels to absorb excess oil. Serve with Aioli Sauce</p><p style="text-align: left;">Aioli Sauce Ingredients:<br />1 cup mayo<br />1 tsp honey<br />1 garlic clove, minced<br />1 TBS lemon juice<br />1/4 tsp smoked paprika</p><p style="text-align: left;">Mix all ingredients in a bowl. Chill until ready to eat. </p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /><br /><br /></p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com1tag:blogger.com,1999:blog-531937587865189544.post-64742440913994138572021-09-08T14:00:00.000-07:002021-10-02T10:02:24.740-07:00Loaded Mac and Cheese<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiA_gzrSFoUZzsJNdqtHplFWhDX87ZD3k2-2ynQHDek-4cvZ7m8q1yDAJ4djVJiCsGuTXMKB750XBZOYsyETgHzHYUpWOUBklCO6yKew_LNZe5Hz4wCxUXT-fCc0R-aY4DIrd3lfjeOo/s640/Loaded+Mac+and+Cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiA_gzrSFoUZzsJNdqtHplFWhDX87ZD3k2-2ynQHDek-4cvZ7m8q1yDAJ4djVJiCsGuTXMKB750XBZOYsyETgHzHYUpWOUBklCO6yKew_LNZe5Hz4wCxUXT-fCc0R-aY4DIrd3lfjeOo/s320/Loaded+Mac+and+Cheese.jpg" width="320" /></a></div><br /><p></p><p style="text-align: center;">Are you craving a warm and hearty meal? Want a tasty, creative Mac and Cheese? Well, look no further. <br />This Mac and Cheese is sure to impress and satisfy your hunger. </p><p><br /></p><p>Ingredients:<br />1 lb elbow or shell pasta (cooked al dente)<br />1 lb American Cheese <br />4 TBS butter<br />1/2 cup half and half (or other milk)<br />1/2 cup grated cheese<br />1/2 lb bacon, fried (1/2 reserved)<br />1 cup sour cream (1/2 reserved)<br />1/3 cup scallions, chopped<br />2 TBS jalapenos, sliced</p><p>Directions:<br />1. Cook pasta according to directions<br />2. Fry the bacon according to the directions. Place the fried bacon on paper towels to drain the excess grease. Crumble the bacon into small pieces. <br />3. In a medium-size saucepan add the cheeses, butter, and half and half. Simmer on low and stir until cheese is completely melted. Stir in 1/2 of the bacon and 1/2 of sour cream. Simmer for an additional 3 mins. <br />4. Pour cheese sauce over top of the cooked pasta and fold it together. </p><p>Serve in individual bowls. Garnish with remaining sour cream, scallions, bacon, and jalapenos.</p><p><br /><br /><br /><br /><br /><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com2tag:blogger.com,1999:blog-531937587865189544.post-60962948951721616162021-09-03T05:43:00.000-07:002021-10-02T10:02:33.946-07:00Lemon Crab Stuffed Mushrooms<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrai8l_iwxw_Moy1BZTSMi6gyMK_hZKo_1Uo5Q2in3U8lxPY1c-tmIFCNKfCEyXUoApRscEgRMx3AhE_EmOm6wOcaGhbAvKdfCfN8HjodtZO068NXShHTebW7RSWD3eUzYK9Y7Vchero/s640/Lemon+Crab+Stuffed+Mushrooms.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="635" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrai8l_iwxw_Moy1BZTSMi6gyMK_hZKo_1Uo5Q2in3U8lxPY1c-tmIFCNKfCEyXUoApRscEgRMx3AhE_EmOm6wOcaGhbAvKdfCfN8HjodtZO068NXShHTebW7RSWD3eUzYK9Y7Vchero/s320/Lemon+Crab+Stuffed+Mushrooms.jpg" /></a></div><br /><p></p><p>Are you grilling steak this weekend? These have always been a family favorite. These mushrooms are great to make for gatherings or as a side dish to any meal. We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe. </p><p><br /></p><p>Ingredients:<br />12 large mushrooms, stems removed<br />4 ozs cream cheese, softened<br />1 clove garlic, minced<br />4 TBS lemon juice, divided<br />1/4 cup black olives, chopped fine<br />2 TBS fresh parsley, chopped fine<br />1/2 cup seasoned bread crumbs<br />4 ozs crabmeat, reserve juice<br />4 TBS butter, melted</p><p>Directions:<br />1. Preheat oven to 350 degrees. <br />2. Remove any dirt from the mushrooms with a dry towel. Remove stems.<br />3. In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley. Mix well. I like using a fork to incorporate the flavors into the cream cheese. Season with salt and pepper, to taste. Add in the bread crumbs, and work them into the cream cheese. Combine the crabmeat, making a stuffing. <br />4. Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom. Press to pack. Top off the mushrooms with any filling that might be leftover. <br />5. Melt the butter and stir in the remaining 2 TBS lemon juice. Brush the butter on top of each mushroom. Bake for approx. 30 mins or until the stuffing browns on top. </p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-21976903418135258982021-06-03T09:48:00.003-07:002022-03-10T12:22:51.566-08:00Ukrainian Pork Borscht<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnk2y0tmnQkfxYxWvZllfn15V0Qo_1n2aeBS0bDOBLqtPsRmGXgDTzPZWXDKATFIsaLmrsEHIEgwHAl8dv6bkzmqxbJsUEfg9FlRTTs2yWBUT3xkP-HwJ1qahYIbqFXStB4tbylUIjHw/s640/Ukranian+Pork+Boscht.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnk2y0tmnQkfxYxWvZllfn15V0Qo_1n2aeBS0bDOBLqtPsRmGXgDTzPZWXDKATFIsaLmrsEHIEgwHAl8dv6bkzmqxbJsUEfg9FlRTTs2yWBUT3xkP-HwJ1qahYIbqFXStB4tbylUIjHw/s320/Ukranian+Pork+Boscht.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Many of my Ukrainian friends have said that borscht can be made in many different ways. </div><div class="separator" style="clear: both; text-align: center;">It really depends on where you are from.</div><div class="separator" style="clear: both; text-align: center;"> I didn't realize how many different varieties there are. All I ever had was a pureed cold version.</div><div class="separator" style="clear: both; text-align: center;"> Some recipes call for beef, spicy sausage, pork, and meatless.</div><div class="separator" style="clear: both; text-align: center;">Some soups were pureed but some chunky. I also noticed many reviews suggesting no tomatoes, </div><div class="separator" style="clear: both; text-align: center;">but some highly recommend it. I was intrigued to make this soup with the pork, </div><div class="separator" style="clear: both; text-align: center;">and I am so happy I did. Chunky bites of pork and beets in a vinegar-based tomato broth. </div><div class="separator" style="clear: both; text-align: center;">The pairing of these ingredients is just unique.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ukrainian Pork Borscht</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">8 country-style ribs, boneless</div><div class="separator" style="clear: both; text-align: left;">1 cup carrots, diced</div><div class="separator" style="clear: both; text-align: left;">2 cups red potatoes, cubed, </div><div class="separator" style="clear: both; text-align: left;">1 cup leeks, sliced</div><div class="separator" style="clear: both; text-align: left;">2 cloves, garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 TBS tomato paste</div><div class="separator" style="clear: both; text-align: left;">5 cups cooked beets</div><div class="separator" style="clear: both; text-align: left;">1 cup tomatoes, diced</div><div class="separator" style="clear: both; text-align: left;">2 cups cabbage, chopped</div><div class="separator" style="clear: both; text-align: left;">2 cups beet juice, unsweetened or sweetened</div><div class="separator" style="clear: both; text-align: left;">2 cups beef broth</div><div class="separator" style="clear: both; text-align: left;">sour cream</div><div class="separator" style="clear: both; text-align: left;">fresh dill</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">1. In a large dutch oven or stockpot heat 2-3 TBS olive oil on med/high heat. Saute ribs, browning on all sides, approx. 10 mins. Remove from pot and let sit for 10 mins. Cut into bite-size chunks.</div><div class="separator" style="clear: both; text-align: left;">2. To the pot, stir in carrots, potatoes, and leeks. Cook for 5 mins. Add garlic and paste and cook for 2 mins.</div><div class="separator" style="clear: both; text-align: left;">3. Stir in beets, tomatoes, cabbage, juice, and broth. Stir in cubed pork. Cover and simmer for 20 mins or until veggies are soft. Serve with sour cream and fresh dill.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">serves 12</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-80673342237379218642021-02-16T05:16:00.000-08:002021-02-16T05:16:47.213-08:00Caribbean Meatball Papaya Stew<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATY-_Z0G7JyAOiwjXMriffM6_hZGR6RDy-aMkWduKnfAp14qr1_kwNEQEsozd6cZHBtDgOHgXD9WwcCJI_WHda_SOxKZTG6Y8C2lJOqUL-TsLD4OMnYDhnIgLQQ8d0I5mln-OrzjEglw/s640/Caribbean+Meatball+Papaya+Stew.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATY-_Z0G7JyAOiwjXMriffM6_hZGR6RDy-aMkWduKnfAp14qr1_kwNEQEsozd6cZHBtDgOHgXD9WwcCJI_WHda_SOxKZTG6Y8C2lJOqUL-TsLD4OMnYDhnIgLQQ8d0I5mln-OrzjEglw/s320/Caribbean+Meatball+Papaya+Stew.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Caribbean Meatball Papaya Stew</div><div class="separator" style="clear: both; text-align: center;">This recipe is fantastic. It has all the flavors you would</div><div class="separator" style="clear: both; text-align: center;">expect in a Caribbean stew. Both the meatballs and the stew have</div>that smokiness from the cumin and slight sweetness from the papaya. If papaya<div class="separator" style="clear: both; text-align: center;">is hard to find in your area, you may substitute it with another fruit, such as</div><div class="separator" style="clear: both; text-align: center;">pineapple, mango, or honeydew. You can also use ground meat, such as</div><div class="separator" style="clear: both; text-align: center;">beef, lamb, or turkey, in this recipe. But at some point, these Caribbean-style </div><div class="separator" style="clear: both; text-align: center;">meatballs are a sure definite to make. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 red bell pepper, diced</div><div class="separator" style="clear: both; text-align: left;">1 cup onions, diced</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 tsp cumin</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp nutmeg</div><div class="separator" style="clear: both; text-align: left;">2 tsp curry powder</div><div class="separator" style="clear: both; text-align: left;">4 TBS tomato paste</div><div class="separator" style="clear: both; text-align: left;">2 cups red skin potatoes, cubed</div><div class="separator" style="clear: both; text-align: left;">4 cups beef broth</div><div class="separator" style="clear: both; text-align: left;">meatballs: See recipe</div><div class="separator" style="clear: both; text-align: left;">1 cup black beans</div><div class="separator" style="clear: both; text-align: left;">2 cups papaya, cubed</div><div class="separator" style="clear: both; text-align: left;">1/4 cup cilantro, chopped</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">1. In a large dutch oven pot, heat 2 TBS cooking oil on med/high heat. Stir in peppers and onions. Cook for 5 mins. Season with salt and pepper. Stir in garlic and spices and cook for another 2 mins. Stir in tomato paste and cook for another 2 mins. </div><div class="separator" style="clear: both; text-align: left;">2. Add potatoes and broth. Reduce temperature to med/low. Cook for 20 mins or until potatoes are</div><div class="separator" style="clear: both; text-align: left;"> done. </div><div class="separator" style="clear: both; text-align: left;">3. Add meatballs, beans, papaya, and cilantro. Stir, carefully not to break meatballs. Simmer for 8-10 mins.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Caribbean Meatballs:</div><div class="separator" style="clear: both; text-align: left;">1/2 cup breadcrumbs, seasoned</div><div class="separator" style="clear: both; text-align: left;">1 egg, beaten</div><div class="separator" style="clear: both; text-align: left;">1 TBS Tamari (soy sauce)</div><div class="separator" style="clear: both; text-align: left;">1 tsp cumin</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp onion powder</div><div class="separator" style="clear: both; text-align: left;">3 TBS cilantro leaves, chopped fine</div><div class="separator" style="clear: both; text-align: left;">1 lb ground beef, lean</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions for meatballs:</div><div class="separator" style="clear: both; text-align: left;">1. In a medium-size bowl, add crumbs, egg, and soy sauce. Stir to blend together. Let sit for 10 mins.</div><div class="separator" style="clear: both; text-align: left;">2. Add spices to bowl, stir together. Fold beef into bread mixture. Roll into 1-inch balls</div><div class="separator" style="clear: both; text-align: left;">3. Heat a skillet with cooking oil. Drop meatballs into the hot oil. Brown on all sides, approx. 5-6 mins.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com1tag:blogger.com,1999:blog-531937587865189544.post-71458614104899487022021-02-06T07:39:00.000-08:002021-02-06T07:39:02.756-08:00Plant Based Stroganoff<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsJdBFNTsNboPQ5IQV6_LZf7b78L_jZsLP2h1BsL7tRk9EexrF5Vg7Cygruo5WCNYjlz3RsXt2XOlsP-icksB4ruDLVPvOuhAZ9o64Nl09rgPJBQEUCI-r80S6pkS2reAHjrRiQ4tdjU/s640/Meatball+Stroganoff.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsJdBFNTsNboPQ5IQV6_LZf7b78L_jZsLP2h1BsL7tRk9EexrF5Vg7Cygruo5WCNYjlz3RsXt2XOlsP-icksB4ruDLVPvOuhAZ9o64Nl09rgPJBQEUCI-r80S6pkS2reAHjrRiQ4tdjU/s320/Meatball+Stroganoff.jpg" width="320" /></a></div><br /><div style="text-align: center;"> While creating this dish for a challenge, I had to use Impossible burger meat. I knew this would be easy for me since I love this Plant-Based product. Many times I would prefer a vegan burger over a regular beef burger. Now, the funny part is I love bacon on my vegan burger. So you see, it's about the taste which I enjoy, not the fact that I choose to eat vegan food. Now, for this challenge, I thought, "who most likely would be eating plant-based meat?" Well, besides me, who likes the taste, it would be someone who also might be omitting other ingredients from their diets, such as dairy, egg, or gluten. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Vegan Meaball Stroganoff </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><b>Pasta Ingredients:</b></div><div style="text-align: left;">1 flaxseed egg: See recipe below</div><div style="text-align: left;">1 cup cassava flour</div><div style="text-align: left;">1/4 tsp xantham gum</div><div style="text-align: left;">1/4 tsp turmeric, for color</div><div style="text-align: left;">3 TBS olive oil</div><div style="text-align: left;">1/8 tsp salt</div><div style="text-align: left;"><br /></div></div><div style="text-align: left;"><b>Meatball Ingredients:</b></div><div style="text-align: left;">1 TBS flaxseed egg</div><div style="text-align: left;">1 tsp onion, minced</div><div style="text-align: left;">1 garlic clove, minced</div><div style="text-align: left;">1/2 tsp parsley, chopped fine</div><div style="text-align: left;">1/2 tsp basil, chopped fine</div><div style="text-align: left;">1 TBS nutritional yeast</div><div style="text-align: left;">2 TBS toasted pine nuts, ground (optional)</div><div style="text-align: left;">12 ozs impossible meat</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Stroganoff Sauce Ingredients:</b></div><div style="text-align: left;">3 TBS meatball drippings</div><div style="text-align: left;">1 cup onion, chopped</div><div style="text-align: left;">4 ozs mushrooms, sliced</div><div style="text-align: left;">2 cloves garlic, minced</div><div style="text-align: left;">6 ozs English peas</div><div style="text-align: left;">4 TBS nutritional yeast</div><div style="text-align: left;">1 TBS parsley, chopped fine</div><div style="text-align: left;">1 can coconut milk</div><div style="text-align: left;">1 cup vegetable broth</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions for Pasta:</b></div><div style="text-align: left;">1. In a mixer, add dry ingredients. Mix well. Add wet ingredients and mix until all ingredients are blended and form into a ball. Remove the dough from the mixer. Divide the dough in half. Wrap unused dough in plastic wrap. Make pasta according to directions on manufacturers' instructions. Pasta may also be hand-rolled and hand-cut into long strips. Use extra flour to keep the pasta from sticking together. </div><div style="text-align: left;"><b>Cooking pasta: </b> Boil water in a medium-size pot. Cook pasta for only 1-2 mins. Drain and immediately at to your sauce. Note: You can also use any store-bought pasta of your choice. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions for meatballs:</b></div><div style="text-align: left;">1. Mix all ingredients (except meat) in a medium-size bowl. Season with salt and pepper. Fold meat to incorporate other ingredients. Roll into mini size meatballs. (Keeping hands moist with water will help with the rolling).</div><div style="text-align: left;">Fry the meatballs in a non-stick skillet with olive oil, until brown on all sides, approx. 5 mins. Remove meatballs from the skillet—Reserve 3 TBS of the oil for sauce. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions for sauce:</b></div><div style="text-align: left;">1. In the skillet, add the reserved oil. Stir in the onions and mushrooms. Saute or 5 mins. Stir in the garlic, peas, nutritional yeast, and parsley. Saute for 3 mins. Add remaining ingredients and let simmer for 5 mins. Season with salt and pepper to your liking. Stir. Add the meatballs into the sauce. Let it simmer for an additional 5 mins. </div><div style="text-align: left;">Serve with pasta. Top with fresh parsley and scallions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><b>How to make flaxseed eggs: </b>For this recipe, you will need two flaxseed eggs, divided.</div><div>Mix 2 TBS flaxseed flour with 5 TBS water. Let sit for 10 mins. Divided in half. </div><div><b>Garnish:</b> Parsley and Scallions</div><b style="text-align: center;"></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><p></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-39497607644372149542021-01-25T10:36:00.001-08:002021-01-25T12:50:22.848-08:00Rum Raisin Carrot Cake with Cream Cheese Frosting<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WmVztjKWVNwr0ZP_jPK8G5MSnd2Ltm8gWK4iq6-ayYIM0RwVTLQve2taKnY_uE9X3utCILDrGeKgGy_ofDxS1Av35S1Xre3MqpnFQPT1vs5iRSrzJjrZnygGha5iEHELOlMPA2hKEb0/s640/carrot+cake+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WmVztjKWVNwr0ZP_jPK8G5MSnd2Ltm8gWK4iq6-ayYIM0RwVTLQve2taKnY_uE9X3utCILDrGeKgGy_ofDxS1Av35S1Xre3MqpnFQPT1vs5iRSrzJjrZnygGha5iEHELOlMPA2hKEb0/s320/carrot+cake+1.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9p1_mLO2K_4wt-AWIapirbS1d-6S8bko4hNzBN3-t-AhBARd-BMwM8aDQ5OBNACPjA76jT_r1GwrnhnYMK15EhyphenhyphenpN4jCVVM04BMOnXuA5Yi9OPldyiBlWcEtn01TEUIS5_pQWQ6RBJo/s640/carrot+cake+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="517" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9p1_mLO2K_4wt-AWIapirbS1d-6S8bko4hNzBN3-t-AhBARd-BMwM8aDQ5OBNACPjA76jT_r1GwrnhnYMK15EhyphenhyphenpN4jCVVM04BMOnXuA5Yi9OPldyiBlWcEtn01TEUIS5_pQWQ6RBJo/s320/carrot+cake+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Baking with gluten-free flour can be a challenge at times. Different flours react in different ways. Some flours absorb more liquid, so you need to allow your batter to sit for a bit. Using too much flour, your cake will become heavy and dense. While some blends might or might not include a leavening agent, you need to play around with recipes to get it just right. Adding an extra egg will help your cake rise, but too many eggs are not always the answer. I call this profession being a "Scientist." <br />Baking is not like cooking, where you get to throw in " a little bit of this and a little bit of that." <br /><br />I attempted to make a carrot cake the other day. Even though the taste was there, it came out a little heavy. It wasn't raw like some cakes might be, but this cake was definitely cooked. I wanted more of a lighter texture, so I knew what I needed to do...head back into my laboratory, my kitchen, and get experimenting. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Rum Raisin Carrot Cake with Cream Cheese Frosting</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">1/2 cup golden raisins</div><div class="separator" style="clear: both; text-align: left;">1/4 cup rum, white or dark</div><div class="separator" style="clear: both; text-align: left;">3 large eggs, beaten</div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup brown sugar, lightly packed</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">4 oz pineapple tidbits with juice ( I used Dole individual pack)</div><div class="separator" style="clear: both; text-align: left;">2 cups carrots, shredded</div><div class="separator" style="clear: both; text-align: left;">2 cups chopped pecans or walnuts, divided</div><div class="separator" style="clear: both; text-align: left;">1 cup coconut oil, melted (important step)</div><div class="separator" style="clear: both; text-align: left;">2 - 2 1/4 cups gluten-free flour (with xanthan gum)</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground cloves</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground nutmeg</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: left;">1. Soak the raisins in rum in a small bowl for 30 mins.</div><div class="separator" style="clear: both; text-align: left;">2. In a large mixing bowl, beat the eggs. Add the sugars and mix well. Stir in the vanilla, pineapple, carrots, and pecans. Measure the coconut oil in a microwavable safe bowl or cup. Heat for a few seconds until melted but not too hot. By heating the oil, it will not be clumpy and will mix more thoroughly into the flour. (This is an important step). Stir the oil into the bowl. Stir in the raisins (without the rum).</div><div class="separator" style="clear: both; text-align: left;">3. In a separate bowl, add all the remaining ingredients. Mix well. Add the dry ingredients to the wet ingredients. Mix well, scraping down the side of the bowl with a spatula. Let the batter sit for at least 30 mins. Mix again. </div><div class="separator" style="clear: both; text-align: left;">4. Grease two 8 or 9-inch baking pans. Divide the batter into the two pans.</div><div class="separator" style="clear: both; text-align: left;">5. Bake in a preheated 350-degree oven for approx. 30-35 mins or until done. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Note: If you use pre-shredded store-bought carrots, make sure they are moist. If they look dry, I suggest shredding the carrots yourself. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Cream Cheese Frosting</b></div><div class="separator" style="clear: both; text-align: left;">2 - 8 oz pkgs cream cheese, softened</div><div class="separator" style="clear: both; text-align: left;">1 stick butter, softened</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp pure vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 cups confectioner's sugar</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions: </b>Add all the ingredients to a bowl. With an electric beater, beat until well blended. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com1tag:blogger.com,1999:blog-531937587865189544.post-1751244647113090662021-01-04T10:49:00.005-08:002021-01-05T06:24:41.963-08:00Pulled Pork Ragu<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkjC3U3hG2_nh-IrrVBSeLzoAE8Sn9Gyi33YuNwSIb_m3rddynjxlrzyN5JgzcR-nqNI3Ifm0jvf-Iry-aVD9TbQ4R3C4pLqXPNeeeNk3jC5E8IyLjbUMXNs94JMe5-CS1DTJPqgckJM/s640/Pulled+Pork+Ragu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkjC3U3hG2_nh-IrrVBSeLzoAE8Sn9Gyi33YuNwSIb_m3rddynjxlrzyN5JgzcR-nqNI3Ifm0jvf-Iry-aVD9TbQ4R3C4pLqXPNeeeNk3jC5E8IyLjbUMXNs94JMe5-CS1DTJPqgckJM/s320/Pulled+Pork+Ragu.jpg" width="320" /></a></div><br /><p></p><p><br /></p><p style="text-align: center;">Pulled Pork and Mushroom Ragu<br />Making a tomato pasta sauce can be a process and time-consuming. To get a deep meat flavor, you must fry all your meat and simmer all the meat in your sauce for hours. I like to add some of the fat from the meat to the sauce. I call this "flavor." The sauce simmers away, and as the fat rises to the top, it is skimmed off. Here is a recipe you can make in 30 mins with prepared marinated pork.</p><p style="text-align: center;"> The other day I made a considerable size of pork butt roast marinated in my favorite mojo. I shredded the meat and reserved it with some of the flavoring juices in the refrigerator until I was ready to use it. This allows the meat to absorb additional flavor giving your pasta sauce a great gusto. </p><p style="text-align: left;">Ingredients:<br />2 TBS olive oil<br />1 cup onions, chopped<br />2 cloves garlic<br />8 ozs mushrooms, sliced<br />1/2 cup roasted red peppers, sliced<br />1/8 tsp red pepper flakes<br />2 cups prepared shredded pork (with juices)<br />2 - 28 ozs cans crushed tomatoes<br />1 TBS basil, chopped<br />1 TBS parsley, chopped<br />1 lb favorite pasta, cooked</p><p style="text-align: left;">Directions:<br />Heat oil in a large stockpot or skillet on med/high heat. Stir in onions and saute for 5 mins. Stir in garlic and mushrooms and saute for additional 5 mins. Stir in the roasted peppers, red pepper flakes, and pork, tomatoes, and spices. Season with salt and pepper. Slightly cover and reduce temperature to med/low. Let it cook for 20 mins, stirring every 5-10 mins to prevent food from sticking to the bottom of the pan. Stir in the herbs. Serve with your favorite pasta. Top with grated parmesan cheese</p><p style="text-align: left;"> </p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-79493622405409373282021-01-03T15:59:00.002-08:002021-01-05T06:24:47.031-08:00Tigernut Tahini Ginger Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAcLGRlyscToPfrlhQZ1NRI5H1NTJFRgrZWdRqHsN1CX5QYHnmnMK0GBxRu0lDaUu37WdArwc-anOyjvLVoHvKuL62jqm1J3yPobN8cwdjH1GrfapPNOqJlqw-uMGWqHjG5mMz5p1Lz8/s640/Tigernut+Tahini+Ginger+Cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="608" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAcLGRlyscToPfrlhQZ1NRI5H1NTJFRgrZWdRqHsN1CX5QYHnmnMK0GBxRu0lDaUu37WdArwc-anOyjvLVoHvKuL62jqm1J3yPobN8cwdjH1GrfapPNOqJlqw-uMGWqHjG5mMz5p1Lz8/s320/Tigernut+Tahini+Ginger+Cookies.jpg" /></a></div><br /><p></p><p style="text-align: center;">Tigernut flour has become very popular and showing up on grocery store shelves lately. What is Tigernut? Your first guess might be "it's a nut," as the name implies. Tigernut is a small starchy root vegetable that grows in Northern Africa, parts of the United States, Mexico, South America, and the Mediterranean. This flour is nut-free, gluten-free and paleo. It has an earthy, nutty taste and a bit sweeter than most flours.</p><p style="text-align: center;">Tigernut Flour is made by roasting the root and then processing it into a fine powder. It is used in baked goods, drinks and as a thickener for soups or stew. You can also mix this flour with other flours, such as coconut, arrowroot, and almond. It can also be used as a binder for veggie or bean burgers, or other dishes.</p><p style="text-align: center;">I decided to create these cookies for a friend who needs to be on a special diet for health reasons. I now had a reason to open the package of flour, which was sitting in my closet for a few weeks. I wish I had tried it sooner, but so happy I have discovered a wonderful ingredient. </p><p><br /></p><p>Ingredients:<br />2 TBS flaxseed flour<br />6 TBS water<br />1/3 cup honey<br />1 cup tahini<br />1 cup tigernut flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp cinnamon<br />1/2 tsp ground ginger<br />1/2 tsp ground cardamom <br />1/8 tsp salt</p><p>Directions:<br />1. Preheat oven to 350 degrees. <br />2. In a medium-size bowl mix together the flaxseed flour and water. Let sit for 5 mins. To the bowl add honey and tahini. Mix well.<br />3. In a separate bowl stir together the tigernut flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Add the dry ingredients to the wet ingredients and mix well.<br />4. Line a baking sheet with a silicone mat or parchment paper. With a medium size (1 TBS) cookie scoop, fill with cookie batter and drop onto the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Let cool and add to a cookie rack. </p><p><br /></p><p><br /></p><p><br /></p>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0tag:blogger.com,1999:blog-531937587865189544.post-14315479671493538172020-10-24T12:20:00.001-07:002020-10-24T12:20:49.222-07:00Mac and Cheese Stuffed Roasted Pumpkin<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlbpL2pbbOP_5FQIbeKyRJY1_OKNqXT0LUv5XPAGVPMdKh_yPspJw1zx5j3Bcvv7CGukxEAz8qxz4qkltlyBSu1pXP-EoFC9Ol-T5juc0PkHLPDsp4TZcIyaHqaGLdfmgsXg2hZSJG6Y/s640/Pumpkin+Stuffed+Mac+and+Cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="486" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlbpL2pbbOP_5FQIbeKyRJY1_OKNqXT0LUv5XPAGVPMdKh_yPspJw1zx5j3Bcvv7CGukxEAz8qxz4qkltlyBSu1pXP-EoFC9Ol-T5juc0PkHLPDsp4TZcIyaHqaGLdfmgsXg2hZSJG6Y/s320/Pumpkin+Stuffed+Mac+and+Cheese.jpg" /></a></div><p><br /></p><p></p><div style="text-align: center;"><span style="text-align: left;"><br /><br />Mac and Cheese Stuffed Roasted Pumpkin<br />A meal all in one<br />This is undoubtedly an all-time comfort dish. It is beautifully presented in its own bowl. The combination of the sweet caramelized roasted pumpkin with the creaminess of the smooth mac and cheese makes this a memorable and satisfying meal. I like using an excellent melting American cheese from the deli, but you can use any good melting cheese you like. You can also use a nice smoked cheese if you prefer. Top it with store-bought pepitas for an additional crunch. If you cannot find pepitas, you can use sunflower seeds. </span></div><p></p><p><br />Ingredients for Mac and Cheese:<br />1 lb elbow or shell pasta (cooked al dente)<br />1 lb American Cheese ( I use a good melting brand)<br />4 TBS butter<br />1/2 cup half and half<br />1/2 cup grated cheese ( I use Pecorino Romano)<br />1/4 cup fresh parsley, chopped<br />2 TBS roasted Pepitas <br />See roasted pumpkin recipe below:</p><p><br /></p><p>Stuffed Pumpkin Directions:<br />1. Cook pasta according to the package.<br />2. In a medium saucepan add the cheeses, butter, half and half, and parsley. Stir and simmer on low until cheeses are melted. Make sure to stir the bottom of the pan to prevent cheese from sticking. </p><p><br /></p><br /><div style="text-align: center;"> <b style="text-align: center;">How to roast a pumpkin.</b></div><p></p><div style="text-align: center;"><div><br /></div></div><div style="text-align: center;"><div>I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).</div></div><div style="text-align: center;"><div>The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or </div></div><div style="text-align: center;"><div>stringy than a large pumpkin. I kick start the cooking process, by microwaving the pumpkins. </div></div><div style="text-align: center;"><div>This method will allow slicing the pumpkins, more easily. </div></div><div style="text-align: center;"><div>Simply place in microwave whole, lining with parchment paper or microwavable</div></div><div style="text-align: center;"><div>safe dish. Cook on high heat for approx. 10 mins. </div></div><div style="text-align: center;"><div><br /></div></div><div style="text-align: center;"><div>Slice pumpkins in half and place on a lined baking sheet inside facing up. Scrap out the insides.</div></div><div style="text-align: center;"><div>Drizzle with olive oil and sprinkle with salt and pepper. Flip pumpkin halves</div></div><div style="text-align: center;"><div>upside down, allowing oil to coat the bottom of the baking sheet.</div></div><div style="text-align: center;"><div> Note: If using pumpkin for sweet dishes such as pie, omit the pepper.</div></div><div style="text-align: center;"><div>Bake for 45 mins to 1 hour at 350 degrees. Pumpkin will be golden brown</div></div><div style="text-align: center;"><div>and ready to eat. Peel skin off, cube, and store in a well-sealed container.</div></div><div style="text-align: center;"><div>Pumpkin can also be frozen, until ready to use. </div></div>World Class Cookinghttp://www.blogger.com/profile/01216669261505155370noreply@blogger.com0