Whipped Coffee

Whipped Coffee:

Ingredients

for 1 serving

• 2 tablespoons boiling hot water
• 2 tablespoons sugar
• 2 tablespoons instant coffee powder
• milk
• ice

Preparation

1. Add the hot water, sugar, and instant coffee to a bowl.
2. Use an electric mixer until the mixture is fluffy and light (1-2 minutes on medium/high).
3. Put ice in a small glass and fill glass about 3/4 to the top of the glass with milk.  To serve, spoon a dollop of the whipped coffee mixture over the milk and ice mixture.  
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Pulled Pork

Pulled Pork
Tyler Florence

Ingredients

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons COARSE sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

1. 
   
2. Directions:
3. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
4. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it (covered... I just used the dutch oven lid) for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register a minimum of 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
5. Let rest 10 minutes then shred with fork.
6. Add barbecue sauce.
7. NOTE:  I add bbq sauce individually because people like different bbq sauces.  Also, I like to use the plain pork the next day for nachos, sandwiches, etc.
8. Also, I roasted a 5.5 pound for 6.5 hours.  Might want to roast longer for bigger pork.  Also, could reduce temp and roast longer... would probably make meat even more tender.  If you want a chewier "bark", roast it uncovered the last hour or so.

Pecan Chocolate Chip Brownie Cookies

INGREDIENTS

• 1 stick (1/2 cup) unsalted butter, melted
• 1/2 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup chopped pecans
• 
  
• INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line an 8-inch square baking pan with an 8x11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).
2. In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
3. Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool. Using the parchment overhang, lift the blondie "cake" from the pan and transfer it to a cutting board; cut into 16 squares. Store the blondies in an airtight container at room temperature or freeze for longer storage.
4. Freezer-Friendly Instructions: The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

By Jennifer Segal

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Servings: 6 (as a side dish)

Total Time: 30 Minutes, plus at least one hour to chill

INGREDIENTS

FOR THE SALAD

• 2 ears fresh corn (or just use frozen corn -- straight from the bag, no need to defrost.  I used about 14 oz -- same as black bean amount)
• 1 cup chopped red onion (this might seem like a lot, but it's not, just put in the full cup)
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired -- i used more than 1/2 cup)
• 1 avocado

FOR THE DRESSING

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1-2 limes
• 2 tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.  Or skip this step and just add frozen corn.  I used a mixture of frozen corn (10 oz bag) and then added in some frozen roasted corn from Trader Joes until I felt it was about 14.5oz.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
7. Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Honey, Lime, Sriarcha Chicken Skewers

Honey, Lime, Sriarcha Chicken Skewers
Once Upon A Chef

***These have a Thai flavor to them***. Let people spoon sauce on because it can be spicy for some.  Serve with rice.

INGREDIENTS

• 3 tablespoons soy sauce (use gluten-free if needed)
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)

INSTRUCTIONS

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

Steak/Shrimp Fajitas

Ingredients:

Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipotle chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

(Note:  Could also do shrimp, but only marinade shrimp for about 20 minutes)

Salt and pepper

Fajitas:

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

For Serving:

Guacamole, recipe follows

Good quality store bought salsa

Sour Cream

Shredded Cheese

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

DIRECTIONS:

1. For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
2. Preheat a ridged grill pan on high heat.
3. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
4. For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
5. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
6. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
7. Thinly slice the steak against the grain on a diagonal.
8. To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
9. May also be served with sour cream and shredded cheese.

Levain Bakery Chocolate Chip Crush Cookies

Levain Bakery Chocolate Chip Crush Cookies

Ingredients:

• 1 cup Cold Butter cut into small cubes
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 1/2 cups Cake Flour*
• 1 1/2 cups Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts roughly chopped

Instructions

1. Preheat oven to 410 degrees.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Coconut Banana Bread

Banana Bread with Coconut & Pecans

Once Upon a Chef

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Servings: One 9 x 5-inch loaf

Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/4 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1 stick (1/2 cup) unsalted butter, melted
• 3/4 cup plus 2 tablespoons sugar (NOTE:  only use 3/4 sugar if you are using SWEETENED coconut)
• 2 large eggs
• 1 cup very ripe bananas (about 3 bananas)
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut (or sweetened, just adjust sugar)
• 1/2 cup pecans, toasted and chopped (see note below)

INSTRUCTIONS

1. Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan.
2. In a medium bowl, whisk together the flour, salt, and baking powder.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
5. Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for 4-5 minutes.
6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
7. OTHER IDEAS:  Use coconut extract instead of vanilla.  Also, use macademia nuts instead of pecans

Cheesy Baked Tortellini

Cheesy Baked Tortellini
Giada

Ingredients:

2 cups marinara sauce (I used Rao's)

1/3 cup mascarpone cheese

1/4 cup chopped fresh Italian parsley leaves (I didn't use)

2 teaspoons chopped fresh thyme leaves

1 pound purchased fresh cheese tortellini (refrigerated)

2 ounces thinly sliced smoked mozzarella

1/4 cup freshly grated Parmesan

Directions:

1.  Preheat the oven to 350 degrees F.
2.  Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. 

3.  Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. 4.  Add the tortellini to the sauce and toss to coat. 

5.  Transfer the tortellini mixture to the prepared baking dish. 

6.  Top the mixture with the smoked mozzarella and Parmesan. 

7.  Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Notes:  I only had ravioli and it was great.  I also only had regular mozarella and it was delicious.  And I baked it uncovered.  Great recipe... easy substitutions in a pinch too!

Chocolate Chip Muffins

Chocolate Muffins

METRIC  CUP MEASURES

By Jennifer Segal, adapted from Joyofbaking.com

Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.

Servings: 12 muffins

Cook Time: 20 Minutes

Total Time: 40 Minutes

INGREDIENTS

• 2 large eggs
• 1 cup low fat buttermilk (If you don't have buttermilk, pour 1 heaping tablespoon of vinegar into a measuring cup and add milk to one cup line.  Let it sit for about 20 minutes)
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2/3 cup natural unsweetened cocoa powder, such as Hershey's
• 1-1/4 cups light brown sugar, packed (be sure it is fresh with no hard lumps)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1cup semi-sweet or bittersweet chocolate chips
• 1 stick (1/2 cup) unsalted butter, melted and slightly cooled

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
2. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
3. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
4. To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
5. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
6. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Yummy Artisan Round Bread (3 loaves)

Crusty Artisan Bread (Once upon a Chef)

METRIC  CUP MEASURES

Adapted from Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë François.

This crusty bread recipe is astonishingly easy — no kneading required — and it makes three beautiful loaves, which you can bake as needed.

Servings: 3 loaves

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes, plus 2 hours and 40 minutes to rise

INGREDIENTS

• 6-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur)
• 4 teaspoons kosher salt (I use coarse French sea salt)
• 1-1/2 tablespoons instant or rapid rise yeast (see note if using Active yeast)
• 3 cups lukewarm water (no need to be exact but lukewarm is about 100°F)
• Cornmeal, for dusting the pan

INSTRUCTIONS

1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
2. Dust a sturdy baking sheet with cornmeal.
3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
5. Generously dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough -- a scallop, cross, or tic tac toe pattern all look nice.
6. Slide the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
7. This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. (If it lasts beyond a day, I suggest slicing and freezing.)
8. Freezer-Friendly Instructions: The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced: Wrap in a zip-top freezer bag and freeze for up to 1 month. (If you plan to use slices one at a time, place pieces of parchment between them so they don't stick.) To thaw, take the bread out of the freezer and let it come to room temperature on the countertop. Reheat in a 350°F oven until warmed through, about 10 minutes.
9. Note: If you would prefer to use active dry yeast, use the same amount but dissolve it with the lukewarm water and salt first, then add the flour.

Balsamic Chicken Drumettes (and wings)

Balsamic Chicken Drumettes:  (Giada)

NOTE:  Must marinade for at least 2 hours ... make ahead...

Ingredients:


1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

10 to 12 chicken drumsticks

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley

Directions:

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
2. Preheat the oven to 450 degrees F.
3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.