Lentil Tapenade

 

This is a fantastic side dish you can serve with any fish or meat.  You can also eat this by itself or on top of mixed greens, as a salad.  This recipe serves 4 people and is a little over 100 calories per serving.
This was a challenge for a competition for World Food Championships "at home challenge".  According to the rules I had to use the sponsor product, Great Value (Walmart).  

Ingredients:
1/2 cup baby lentils
2 anchovies 
1/8 tsp red pepper flakes 
2 cloves garlic, minced
1 TBS olive oil 
2 quartered artichoke hearts, chopped 
2 TBS capers 
1/3 cup black olives, sliced 
1/3 cup green olives 
2 cherry peppers, seeded, chopped 
3 pepperoncini, chopped 
2 TBS cilantro leaves, chopped
2 TBS basil leaves, chopped
1 lemon, juiced, and zested
1 TBS red wine vinegar 
1/8 tsp salt
1/8 tsp black pepper

Directions:
1.  Cook lentils in water in a small saucepan on med/high temperature for 30 mins, or until lentils are soft (not mushy).  Drain
2.  In a medium-size skillet add the anchovies.  Heat on medium temperature until anchovies fall apart, or melt.  Stir in red pepper flakes and garlic.  Saute for 3 mins.  Turn burner off.
3.  Add all other ingredients to the skillet.  Toss with the lentils.  

Serve warm or cold.  Serve as a side dish with any fish or meat, or top on your favorite greens.  

Total recipe serves 4 people (1/2 cup servings) with only approx. 145 calories per serving.  

Bisquick Broccoli Quiche

 

Ingredients:

10 eggs, beaten

2 cups milk (I used 1/2 oat, 1/2 half and half)

2 cups bisquick ( I used gluten free)

1 TBS sugar 

1/2 tsp salt

1/4 tsp black pepper

3 cups broccoli florets, (fresh) sliced into small pieces

1/2 cup onions, chopped fine

2-4 TBS scallions, chopped fine

1/2 cup real bacon crumbles 

1 1/2 cups cheddar cheese, shredded

1/4 cup grated cheese (Romano)

1 tsp basil, fresh (chopped fine)

Directions:

1.  Preheat the oven to 400 degrees.  Grease a large, deep pie dish.

2.  Beat the eggs in a large mixing bowl.  Whisk in the milk, bisquick, sugar, and s&p.  

3.  Add all the remaining ingredients.  Mix by folding to incorporate well. 

4.  Pour into the greased baking dish.  Bake for 50-55 mins. Test for doneness by inserting a toothpick into the center of the baked quiche.  The quiche is cooked if the toothpick comes out clean, not wet.

Let the quiche sit for 30 mins before slicing.  

Note:  I like to arrange the broccoli florets to visionally look uniformed on the top of the quiche.

WFC Broccoli Cheese Soup

 

WFC Broccoli Cheese Soup

Ingredients:

2 TBS olive oil

2 cup2 celery, diced fine

2 cup2 onions, diced fine

3 tsp anchovy paste

3 tsp garlic cloves (fresh minced)

52 oz frozen broccoli florets, thawed (I use Bird's Eye)

4 TBS butter

12 cups chicken broth

1/8 tsp red pepper flakes

1/2 cup fresh parsley, packed

1 tsp black pepper

16 oz shredded cheddar cheese

3/4 cup grated cheese (Romano)

Directions:

1.  In a large pot, heat 2 TBS olive oil over medium heat.  Stir in the celery and onions.  Cook for 5-7 mins, stirring occasionally, until they become soft and translucent.  Stir in the anchovy paste and garlic, cooking for another 2 mins.

2.  Add the broccoli to the pot and stir to combine with sauteed vegetables.  Add the butter, stir.

3.  Add the broth, pepper flakes, parsley and black pepper, stirring to combine.  Simmer the soup for approx. 20-30 minutes until the broccoli is tender.

4.  When the broccoli is tender, remove the pot from the burner.  (with an immersion blender) puree the soup until smooth.  (You can also use a stand blender).  

5.  Return the soup to low heat.  Gradually stir in the shredded cheddar and grated Romano cheese, allowing them to melt into the soup.  

6.  Taste the soup and make needed adjustments.  

Spaghetti Carbonara Arancini

 

Spaghetti Carbonara Arancini

Ingredients:

12 ozs spaghetti (gf, cooked and drained) I use Barilla

8 ozs cream cheese, softened

2 eggs, beaten (room temperature)

1 cup GF seasoned bread crumbs, fine (Grind in food processor) (I use 4-C)

1 cup (real) bacon bits (I use Costco, Kirkland Brand)

1 cup shredded cheddar cheese, fine

1/2 cup grated Romano cheese

1 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

2 tsp parsley, dry

oil for frying

Directions for Spaghetti Carbonara Arancini:

1.  Boil water for spaghetti.  Cook until al dente.  Drain well

2.  Add remaining ingredients to a mixing bowl (stand mixer w/flat beater). Turn the mixer on low for 1-2 mins or until FULLY incorporated.  

3.  Add the drained spaghetti to the mixing bowl.  Mix for an additional 2 mins. 

 (Note: spaghetti will break apart).  

4.  Using a 1 TBS cookie scoop fill the scoop scraping the top against the bowl to flatten out mixture.  Drop the ball mixture onto wax paper (I work with 10 balls at a time).  With damp hands roll each ball until smooth.  

5.  Heat oil in a sauce pan to 350 degrees.  Drop the balls into the oil and fry until crispy.  Rotate the balls in the oil to brown evenly.  Remove the balls from the oil and place in a bowl or baking sheet lined with paper towels.  

Recipe makes approx. 50 arancini balls

Sweet Chili Sauce Recipe:
Ingredients:
1/3 cup white rice vinegar
1/3 cup water
1/2 cup white sugar
1 tsp red chili flakes (I use Bolner's Fiesta Brand)
1 tsp garlic powder
1 tsp ginger, minced
1.5 tsp cornstarch


Directions for Sauce:
1.  Stir all ingredients (except cornstarch) in a medium-sized saucepan on medium heat.  

    Cook for approximately 3 minutes. Mix 1 tsp water with cornstarch to make a paste. Add to saucepan,    and stir. Cook until it starts to thicken. 

Broccoli Spaghetti Cheese soup (Zuppa di Broccoli e Spaghetti)

 

Broccoli Spaghetti Cheese Soup (Zuppa di Broccoli e Spaghetti)

Broccoli and spaghetti is a simple Italian American comfort food,
which has become popular in the United States.  
When the Italian immigrants moved to the U.S., they adapted their cuisine 
to the ingredients available in their new home. 

This dish was made by many of my Italian family members and friends.
It's a delicious, easy-to-prepare meal you can have on the table in minutes.
The Broccoli is sautéed with olive oil and butter with anchovies, onion, and garlic.  
It is tossed with spaghetti and topped with grated cheese.
My kids will tell you how we ate this meal at least twice a month.

I decided to turn this popular dish into a broccoli cheddar cheese soup would be fun,
and then top it with twirled spaghetti.  It was a family success.
You can serve this soup with or without spaghetti.

Ingredients:
2 TBS olive oil
3 small anchovies
1 cup onions, chopped
3 garlic cloves, minced 
2 lbs broccoli florets, fresh or frozen
4 cups chicken or veg broth
1/8 tsp red pepper flakes
2 TBS butter
8 ozs cheddar cheese
4 TBS grated cheese
1 lemon juiced and zested (reserve the zest for pasta)

8 ozs spaghetti, cooked (optional)
Toss the spaghetti with Fresh parsley, coarse pepper, grated cheese, and olive oil.

Directions:
1.  Heat the oil in a large pot on med/high heat.  Sauté the anchovies until they dissolve.  Stir in the 
onions.  Cover to sweat the onions for 10 mins.  Stir in the garlic, broccoli, broth, parsley, pepper flakes, and butter.  Bring to a boil, cover, and simmer until broccoli is soft.  
2.  Stir in the cheese and lemon juice.  Taste and season with salt and pepper to your liking.
3.  Blend the soup in a blender or use an immersion blender.
4.  Serve the soup with approx. 1/2 cup of spaghetti in the center of the bowl.

Pineapple Sauce

 Pineapple Sauce served warm is just the best thing on this planet.  Okay, so why pineapple sauce, you may ask.  Because it is easier than making apple sauce and because it just goes with ham.  Did I say that it was also delicious?  I used canned pineapple packed in juice, not syrup.  Yes, it makes a difference to me.  Just add a few simple ingredients, and before you know it, it's done.  I served this sauce with my Brown Sugar Bourbon Ham, Roasted Honey Butter Carrots, and Whipped Mashed Potatoes.  

Ingredients:

20 can crushed pineapple (with juice)

1/2 cup brown sugar

1 TBS Dijon mustard

1/4 tsp ground cinnamon

2 TBS lemon juice

1 TBS cornstarch

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan, stir well.  Heat on medium-high until pineapple starts to boil.  Reduce temperature to low and let simmer until desired thickness, approx. 5 mins.  

Note:  Serve warm

Plant-Based Stuffed Sausage Mushrooms

 

Make Room For Mushrooms!

These great low-carb and vegan mushrooms will be a big
hit on your dining table. Serve them with this delectable
 coconut cream sauce to dip them in. Just watch how fast they go.

Plant-Based Stuffed Sausage Mushrooms (with Coconut Alfredo Sauce)

Ingredients:
1 1/2 lbs Baby Bella mushrooms, clean and stems removed
1 TBS ground flaxseed
8 oz plant-based meat
1 cup Carbonaut Seasoned Bread Crumbs (see recipe)
2 cloves garlic, minced
1 TBS onion, minced
1 tsp fennel seeds
2 TBS nutritional yeast
2 TBS fresh parsley, chopped
1/8 tsp red pepper flakes, optional
1 TBS flaxseed, ground
1/4 cup vegan shredded cheese for topping

Directions:
1. Preheat the oven to 350 degrees.  
2. Wipe mushrooms and remove stems. Place in a baking dish, lightly greased or lined with a silicon mat or parchment paper. 
3. Add the flaxseed to a small bowl. Mix with 3 TBS water and let it sit for 5 mins.
3. Add the flaxseed, meat, crumbs, garlic, onion, fennel seed, nutritional yeast, parsley, and pepper flakes in a medium bowl. Fold together until all ingredients are incorporated well.  
4. Stuff each mushroom with the stuffing mix, pressing firmly into the mushroom. Place back onto the baking dish. Sprinkle each mushroom with the shredded cheese. Bake for 30 mins. Top with sauce.

Alfredo Sauce Ingredients:
1 can coconut cream
1 tsp onion, minced
2 garlic cloves, minced
4 TBS nutritional yeast
2 tsp vegetable broth bouillon 
2 TBS fresh parsley chopped

Stroganoff Directions:
1. Add all ingredients to a medium size pan. Heat on med/high until it comes to a slight boil. Reduce the temperature and simmer until thickened, approx. 20 mins, stirring every 5 mins.  

Super Moist Cornbread

 

This is a super easy recipe to make and is also super moist.

The fun part is adding or switching ingredients to make it to your liking.

Sometimes I add red bell peppers; sometimes, I use jalapeños.  I even fold in a cup
or two of shredded cheddar cheese.  This recipe is certainly that flexible.

Don't want to slice it, then scoop it!  Yes, turn this recipe into a casserole by spooning
out a serving onto your plate.  

My friend Monica likes to entertain.  One night she was hosting a "Mexican" theme dinner.  
I took this recipe and made Cornbread Donuts.  They were a fun way to serve and eat.  They 
also looked for pretty on the buffet counter.  

Ingredients:
1 cup (158 g) cornmeal
1/2 cup (136 g) Linda's All Purpose flour 
1 tsp psyllium husk
3  tsp baking powder
1/8 tsp salt
1/2 cup sugar
1 can creamed corn (I used Glory Skillet Creamed Corn)
1/4 cup sour cream
2 large eggs, beaten
1/4 c oil
1/4 cup diced red bell peppers
2 TBS jalapeño, chopped fine (optional)
1 cup shredded cheddar cheese, packed

Directions:
1.  Preheat oven to 350 degrees
2.  Spray a large 8 x 12 baking dish or cast iron pan with cooking spray on the bottom and along the sides.
3.  Add cornmeal, flour, psyllium husk, baking powder, and salt in a large mixing bowl.  Mix well.
4.  Add sugar, creamed corn, sour cream, beaten eggs, oil, and peppers in the same bowl.   Mix well.  If you add cheddar cheese, you can fold it in now.
5.  Add the batter to the baking dish or cast iron skillet and spread evenly across the dish with a spoon.
6.  Bake in the oven for approx. 30-35 mins.  You will know cornbread is done by sticking a toothpick in the center of the cornbread, and the toothpick comes out clean.  Remove from oven and cool on a rack.

Topping Ideas:  Honey, butter, sour cream, scallions

To Make Donuts:  Spoon or Pipe the batter into the cavities in a non-stick donut mold. Wet fingertips to smooth the batter in the mold.  Bake for approx. 13-15 mins, or until the donuts are done.   

Cherry Slaw

 

Life is a bowl of cherries, then you add slaw!  Big score with this idea!  

Cole Slaw as a side with a hot dog, burger, or fish sandwich.  How about
on a fish sandwich or grilled Reuben sandwich?  Slaw is just one of those delicious
menu items you can't do without.  But have you ever added cherries?

Fresh cherries are not always easy to find.  We use them whenever we can get our
hands on them.  Dried cherries are always a good thing to have in stock.  Here is
a trick to moisten them up.  Soak the dried cherries in hot coffee.  Within minutes
you will have plump, moist cherries to add to any dish.

Door County Cherry Slaw

Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix

Directions:
1. Add the hot coffee to the cherries in a small bowl.  Let them sit while you mix the slaw dressing.
2.  In a medium size mixing bowl, add the remaining ingredients except for the slaw mix.  Mix together well.
3.  Drain the coffee liquid from the cherries.  Add the cherries and slaw to the dressing.  Toss and chill
until ready to eat.  

Amaretto Brownies with Cherry Sauce

 

Chocolate, Coffee, Cherries, and Amaretto!  

Do you want a quick and easy recipe without all the hassle?
Yes, pop these brownies in the microwave for just a few minutes, and 
in no time at all you will have piping warm brownies, served. 

They are super moist and chocolatey.  The added chocolate morsels adds
an additional level of smoothy and creamy that melts in your mouth.  
The amaretto flavored coffee really gives this recipe that unexpected WOW!
Top your dessert with warm cherry preserves, and vanilla ice cream for a 
perfect marriage. 

Amaretto Brownies with Cherry Sauce

Ingredients:
1/4 cup amaretto coffee, hot, brewed
1/4 cup melted butter
1 cup sugar, white
2 eggs, beaten
1/2 cup all-purpose flour (I use gf)
1/3 cup dark cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/3 cup dark chocolate morsels
Vanilla ice cream
6 TBS cherry preserves, warm
whipped cream
almond slivers

Directions:
1.  Grease 6 (8 ozs) ramekins with cooking spray.
2.  In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy.  Add the beaten eggs and whisk again. 
3. Mix the flour, cocoa, salt, and baking powder in a separate bowl.  Add the dry ingredients to 
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.  
4.  Place the ramekins into a microwave.  Cook on high for approx. 5 mins.  Test with a toothpick to make sure they are done.  
5.  Warm the preserves in the microwave in a safe bowl for 1-2 mins.  

Note: 1.  Gluten Free flour must contain xanthan gum
          2.  I use a large cookie scoop for measuring dough
          3.  Recipe makes 6 desserts.  Double the recipe to make 12 desserts

Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
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.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Mediteranean Chicken Sheet Pan Pasta

 

Sheet pan meals are quick and easy.  Just through your
ingredients onto the pan, toss with olive oil, and bake it in
the oven.  Toss in cooked pasta, rice, or other grain for a complete meal.

In this recipe, we decided to use marinated chicken.  You can also use
steak or seafood if you prefer.  By marinating the chicken, you will be assured 
of moist and tender meat.  

Mediterranean Chicken Sheetpan Pasta

Ingredients:
1 - 1/2 lbs chicken tenderloin strips
1 cup La Lechonera Natural Mojo Marinade
4 TBS olive oil
1 cup onions, sliced
6 cloves garlic, smashed
1 cup olive mix, cut in half (kalamata, black, green)
1 cup cherry tomatoes, cut in half
1/2 cup sundried tomatoes
1 large lemon, sliced into wedges
1/2 cup grated cheese
1 1/2  cups Feta cheese crumbles
1 cup fresh herbs, chopped (parsley, basil, cilantro)
1 lb pasta, cooked 

Directions:
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.  
2.  Preheat the oven to 375 degrees.  Drizzle olive oil on top of a sheet pan.  
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.
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

Caramelized Onion Dip

 

Caramelized Onion Dip

Ingredients:
1 TBS olive oil
1 large onion (sweet)
2 cloves garlic
1 TBS butter
2 tsp onion bouillon 
1/2 tsp Worcestershire sauce
1 TBS fresh parsley, chopped
1 cup sour cream
Garnish with chopped scallions and coarse pepper 

Directions:
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.
2.  Melt the butter in the skillet.  Stir in the bouillon, Worcestershire, and parsley.  Cook for 3 mins.
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.

Marinated Grilled Flank Steak

 

Marinated Grilled Flank Steak

Ingredients:
2-3 lbs flank steak
2 cups La Lechonera Natural Mojo Marinade
salt and coarse pepper, to taste

Directions:
1.  Season flank steak on both side with salt and pepper.
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.
3.  Remove from the bag of marinade and pat dry with paper towels.  Re-season with salt and pepper.
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.  

Tigernut Date Nut Cookies

 

Ingredients:
8 dates
1/2 cup hot water
2 TBS flaxseed meal, ground
1 cup tahini paste
1/3 cup honey
1 tsp pure vanilla extract
1 cup Tigernut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

Directions:
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.
2. Preheat the oven to 350 degrees.
3. Add all the other ingredients mix well in a separate bowl.   Add the dry ingredients to the wet ingredients mix well.  
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.  

Makes approx. 22 cookies

Sweet Potato Cutie Pies

 

Ingredients
1 1/2 lbs sweet potatoes, peeled and cubed
3 eggs, large
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
6 pieces puff pastry cut-outs
2 TBS butter, melted

Directions:  Preheat the oven to 350 degrees
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.
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.  
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).
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

Tiramisu Coffee Hot Cocoa

 

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. 

It is made with only the finest ingredients.                                                                                Make a single cup for yourself or a full pot to share with family and friends.

Tiramisu Coffee Hot Cocoa

Ingredients:
6-8 ozs freshly brewed coffee Door County Dark Voyage)
2 TBS Door County Double Fudge hot cocoa powder
2 TBS mascarpone cheese, room temperature
1 TBS heavy cream
1/4 tsp rum extract
whipped cream for topping
cocoa powder, dusting

Directions:
1. Brew a pot of Door County Dark Voyage Coffee. Fill each coffee mug with approx. 6 -8 ozs of 
coffee. Stir in Double Fudge Cocoa, mascarpone cheese, heavy cream, and rum extract to each cup.  
2. Top each cup with whipped cream and a dusting of cocoa powder.

Note:  Ingredients above is for one cup

Bang Bang Shrimp

 

Shrimp Ingredients:
1 egg beaten
1 cup buttermilk
1.5 lbs large shrimp (peeled/deveined)
1/2 cup flour (gluten-free)
1 tsp paprika
1 tsp garlic powder
1/8 tsp salt
fry oil (canola, vegetable, or peanut oil)

Shrimp Directions:
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.  
2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. 
3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.
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).  
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.
6. Toss the fried shrimp with the sauce to coat. Serve with rice

Bang Bang Sauce Ingredients:
1 cup mayo
1/2 cup sweet chili sauce
juice from 1/2 lemon
2 cloves garlic, minced
1 tsp hot sauce
1 tsp honey

Chicken Pot Pie

I enjoyed playing around with this recipe. I tried to keep it simple by using a 

store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe

makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the 

crust separately and serve

Ingredients:

2 TBS olive oil

2 cups onions, chopped

2 cups celery, chopped fine

3 cloves garlic, minced

2 TBS butter

1/3 cup flour (I used gluten-free)

1/3 cup cognac, sherry, or brandy

2 1/2 cups chicken broth

15 oz bag peas and carrots, frozen

1/2 cup heavy cream, warm

1 TBS fresh thyme

1 TBS fresh rosemary

4 cups, chicken, cooked and shredded

1 frozen pie crust, thawed 

1 egg white, beaten

Directions:

1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins.  

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.

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.

3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles

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.)

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.

Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.

Savory Stuffed Turkey Breasts with Apple Cider Gravy

 

Ingredients for Stuffed Turkey Breasts
4 thick turkey breasts, sliced in half (lengthwise) 
1 cup apple cider (from 1/2 gal container)
4 TBS melted butter
2 TBS Poultry herbs (see below)

Directions for Stuffed Turkey Breasts:
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.  
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.  (

Stuffing Ingredients:
8 cups (14 ozs loaf) bread, cubed (toasted)
2 TBS olive oil
2 cups celery, diced 
1 cup fresh fennel, diced
1 cup carrots, shredded
2 cups onions, diced
4 cloves garlic, minced
3/4 cup golden raisins
1 cup water
1 tsp thyme
1 tsp rosemary
1 tsp sage
salt and pepper, to taste
2 cups chicken broth
8 TBS butter
1/2 cup fresh parsley, chopped
1 egg, beaten

Stuffing Directions:
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.
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.  
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.
4.  Fold in the beaten egg to the stuffing mix after the stuffing has cooled.  Adding egg is optional.

Apple Cider Gravy Directions:
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.
Note:  If your apple cider contains spices, do not add the cinnamon and allspice.  

Savory Herb Blend: Equal amounts of your favorite herbs
Thyme, rosemary, sage, marjoram, etc.
Other Choices:  Bell's Seasoning or Poultry Blend