Raspberry Cream Cupcakes

Raspberry Cream Cupcakes
Giada de Laurentis

Ingredients:



1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Directions:

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups (fill to about 2/3 full).

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

Ingredients:

3 cups raw almonds (1 Costco bag is 9 cups)
1 teaspoon vanilla
1 egg white
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 heaping teaspoon cinnamon


Directions:



Preheat oven to 250 degrees. 

Beat the egg white and the vanilla together until very frothy, but not stiff. Add the nuts, and stir until well coated. Mix in the white sugar, brown sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the baking sheet with Silpat. 

Bake for approximately 1 hour, 15 minutes in the preheated oven, stirring every 15 minutes. Allow to cool, then store nuts in airtight containers.

Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy
Pioneer Woman



Ingredients:

Chicken Fried Steak:


1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
1 1/2 teaspoons Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter


Gravy:


1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

Directions:


For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!


Notes:


Closely adhere to frying for 2 minutes. I thought the meat looked undercooked at 2 minutes so I cooked for 3 on each side and it was too much. Definitely taste and adjust seasoning with gravy. Serve with mashed potatoes, green beans.  Also, you could put dry ingredients in a ziplock, shake and then put in a dish for dipping.  This would help quickly mix ingredients and allow you to skip that step for faster prep.

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes
Pioneer Woman

Ingredients:

1 1/2 cups plus 1 Tbsp cake flour
3 Tbsp sugar
1 heaping Tbsp baking powder
1/4 teaspoon salt
2 cans evaporated milk
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 Tbsp butter, melted
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Syrup

Directions:

Heat griddle over medium low

In a medium bowl, mix the flour, sugar, baking powder and salt.  Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and lemon juice.  Allow to sit for 5 minutes, then add the egg and vanilla.  Mix to combine.

Pour the wet mixture into the dry ingredients.  Stir gently to combine.  Stir in the melted butter.  Stir in the blueberries.

Butter griddle and make pancakes.  Serve with softened butter and syrup.

Salmon with Brown Sugar and Mustard Glaze

Salmon with Brown Sugar and Mustard Glaze
Bobby Flay

Ingredients:

3 Tbsp. Light Brown Sugar
1 Tbsp. Honey
2 Tbsp Butter
1/4 cup Dijon Mustard
2 Tbsp Soy Sauce
2 Tbsp Olive Oil
1 Tbsp. finely grated ginger
Vegetable Oil
Salt
Pepper
Salmon

Directions:

Melt the brown sugar, honey and butter in a small sauce pan over medium heat.  Remove from heat and whisk in the soy sauce, olive oil and ginger.  Whisk in the mustard last so it does not break.  Let cool.  (Can do this earlier in the day)

Preheat grill to medium heat.  Brush salmon with vegetable oil and season with salt and pepper to taste.  Place the salmon, flesh side first, on the grill.  Turn after about 5 minutes.  Baste the flesh part of fish with glaze and grill for another 4-5 minutes, depending on thickness of fish.

Can drizzle remaining marinade over fish, when finished cooking.

Sauteed Spinach with Garlic

Sauteed Spinach with Garlic
Barefoot Contessa

Ingredients:

1 1/2 pounds baby spinach leaves
2 Tbsp Olive Oil
6 Cloves Garlic (2 Tbsp)
2 teaspoons kosher salt
3/4 teaspoon pepper
1 Tablespoon butter
Lemon



Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Asian Grilled Salmon

Asian Grilled Salmon:
Barefoot Contessa

Ingredients:

3 pounds salmon
2 Tbsp Dijon Mustard
3 Tbsp Soy Sauce
6 Tbsp Olive Oil
1/2 Teaspoon minced garlic

Directions:

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.  Drizzle HALF of the marinade onto the salmon and all it to sit for 20 minutes.

Heat Grill.

Place the salmon side skin down on he hot grill and grill for 5 minutes.  Turn salmon and grill for another 4-5 minutes, depending on the thickness of the fish.

Remove from grill and spoon the remaining marinade on top.  Let fish rest for 10 minutes and then serve.

Chicken Picatta

Chicken Picatta
Giada deLaurentiis

Ingredients:

4 Skinless and Boneless Chicken Breasts (cut them in half to make 8 pieces of chicken)
Salt
Pepper
Flour (I put about 1/2 cup into a ziplock)
12 Tbsp. butter
10 Tbsp. olive oil
2/3 cup fresh squeezed lemon juice
2 cups chicken stock
1/2 cup brined capers, rinsed
2/3 cup parsley, chopped

Directions:

Season chicken with salt and pepper

Dredge chicken in flour and shake off excess.

Melt 4 Tablespoons of butter with 6 Tbsp of oil.

When oil and butter start to sizzle, add 4 pieces of chicken and cook chicken for 3 minutes on each side.  Transfer to a plate, melt the remaining butter and oil together until sizzling and cook the rest of the chicken.  When finished, transfer chicken to a plate.

Into the pan add the lemon juice, stock and rinsed capers.

Return to stove and bring to a boil scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Return all chicken to the pan and simmer for 5 minutes.

Remove chicken to a platter.

Add remaining 4 Tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Notes:  

I served with broccoli and dinner rolls and it was yum.

You can easily do most of the work ahead by assembling the flour in the ziplock and then the juice, stock and capers all together in another ziplock (or container) and the parsley in a separate container for quick prep.  Don't forget to defrost the rolls about 5 hours before dinner.

Minestrone Soup

Minestrone Soup
Adapted from Allrecipes

Ingredients:

3 Tablespoons olive oil
3 cloves garlic, chopped
2 yellow onions, chopped
2 cups celery, chopped
5 carrots, sliced
6 cups chicken broth
2 cups tomato sauce
2 cups V-8
1/2 cup wine (white or red)
1 28 ounce can (large) diced tomatoes (Italian Recipe with Garlic, Oregano, and Basil)
16 ounces frozen cut green beans
8 ounces frozen corn
3-4 zucchinis, sliced and quartered
2 Tablespoons chopped fresh oregano
4 Tablespoons chopped fresh basil (the whole container)
Salt and Pepper
1 can kidney beans, drained and rinsed
3 large handfuls spinach

Directions:

In a large stock pot, over medium-low heat, heat olive oil and satue garlic for 2-3 minutes.  Add onion and salute for 4 to 5 minutes.  Add celery and carrots and salute for 2 minutes.

Add chicken broth, tomato sauce, V-8 and bring to a boil.  Add wine after it boils.  Reduce heat to low and add:  green beans, corn, zucchinis, oregano, basil, salt and pepper, can of tomatoes.

Simmer for 20-30 minutes.

Taste, add more salt, pepper, herbs, v-8, etc.

Add kidney beans and spinach and simmer for another 15 minutes or so.

Can add cooked pasta and top with parmesan.  Serve with Crusty Bread.