Coffee Cake Muffins

Prep time: 30 mins

Cooke time: 25-30 mins

Makes: 12 jumbo muffins

INGREDIENTS:

For the Muffins:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans

1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sour cream

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

Confectioners' sugar (optional)

For the Streusel Topping:

1 cup packed dark-brown sugar

1 cup all-purpose flour, (spooned and leveled)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

DIRECTIONS:

Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

Asparagus, Ham and Gruyère Frittata

 

Prep time: 20 min

Cook time: 20 min

Serves: 6-8

INGREDIENTS:

12 large eggs
3 tbsp half-and-half
Table salt and ground black pepper
2 tap olive oil
1/2 lb asparagus , trimmed of tough ends, spears cut into 1/4-inch pieces
1 medium shallot , minced (about 3 tablespoons) or sweet onion
4 oz deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 oz Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup) or your favorite deli cheese.

DIRECTIONS:

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch nonstick oven safe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Banana Galettes

Prep time: 15 mins

Cook time: 18 mins

Serves: 4

INGREDIENTS:

2 (8-inch) tortillas
4 tablespoons butter plus melted butter for brushing on tortillas
1/4 cup packed dark-brown sugar
1/2 teaspoon ground cinnamon
4 bananas
Ice cream (optional)

DIRECTIONS:

Preheat oven to 450 degrees. Place tortillas on a baking sheet; brush both sides of tortilla with melted butter. Bake until golden, 7 to 8 minutes (if they puff up, press down with a spatula).

In a small saucepan, stir brown sugar, cinnamon, and 1 tablespoon water over medium heat. Stir in 4 tablespoons butter until melted.

Slice bananas diagonally 1/4 inch thick; arrange in overlapping circles on tortillas. Brush brown-sugar mixture evenly over galettes. Bake until shiny, about 10 minutes. Cut into wedges; serve warm, with ice cream, if desired.

Chicken Fried Rice

Prep time: 30 mins

Cook time: 15 mins

Serves: 8

INGREDIENTS:

1 tbsp peanut or vegetable oil

4 scallions, greens and whites separated, chopped

1 tbsp fresh grated ginger

2 garlic cloves, minced

2 small zucchini, diced

4 carrots, diced

2 cups bite-sized broccoli florets

2 cups mushrooms, stems removed, sliced

1/2 lb boneless, skinless chicken thighs, sliced into thing bite-size pieces

4 cups cooked brown rice

2 tbsp soy sauce

2 eggs, lightly beaten

DIRECTIONS:

In a wok, heat the oil over medium-high heat.  When the oil is lightly smoking, add the scallion whites, ginger and garlic and cook for 30-45 seconds.  Add the zucchini, carrots, broccoli and mushrooms and cook for 4-5 minutes, using a spatula to stir the vegetables throughout.  Remove the vegetables and place aside.  Add 1 tbsp of oil into the wok and add the chicken.  Continue to cook the chicken for 4-5 minutes, until the pieces are no longer pink.

Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom.  Create a space in the middle of the pan and add the eggs.  Use a spoon or spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients. Add the vegetables back into the wok and combine.  Serve garnished with the scallion greens.

Tip: To achieve a crisp texture on the rice, turn up the heat to high during the final moments of cooking.  Don't stir the pan - just let the rice sit there for up to 2 minutes as the heat of the pan does the magic.

Turkey Meat Loaf with Tomato Chutney

Comfort food at its best! This recipe is lower in fat and calories but full in flavor. Instead of using a deluge of ketchup to keep it from drying out in the oven, the tomato chutney keeps this meat loaf tender and moist. 

Prep time: 30 mins

Cooke time: 60-90 mins

Serves: 8

TOMATO CHUTNEY:

1/2 tbsp olive oil

1 medium onion, sliced

3 cloves garlic, minced

3-5 large tomatoes, seeded and chopped

1/2 cup roasted red peppers

3/4 cup ketchup

1/4 cup Worcestershire sauce

Pinch of red pepper flakes

Salt and black pepper to taste

MEAT LOAF:

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 tsp salt

1 tsp pepper

1/2 tsp rosemary

3 lb ground turkey

1 cup bread crumbs

2 eggs, lightly beaten

DIRECTIONS:

For the chutney, heat the oil in a medium saucepan over medium-high heat.  Cook the onion and garlic until translucent, then add the tomatoes and peppers and cook for a few minutes more, until the tomatoes are soft and saucy.  Add the ketchup, Worcestershire sauce, and pepper flakes and simmer for 10-15 minutes.  Season with salt and pepper. Preheat the oven to 350F.

For the meatloaf, heat the oil in a medium skillet or saute pan over medium heat.  Saute the onion and garlic until cooked through but not brown.  Transfer to a bowl and gently mix in 1 cup of the chutney plus the remaining ingredients. 

Dump the meat loaf out into a baking dish and loosely form into a log.  Cover with half of the remaining chutney.  Place dish on top of a baking sheet to prevent spill over from making a mess in the oven.

Bake the meat loaf for 60 to 90 minutes, until an instant-read thermometer inserted into the center reads 160F.  Serve the meat loaf with the remaining tomato chutney. This dish is great with mashed potatoes and green beans!

Grilled Fish Tacos

Prep time: 30 minutes

Cook time: 12 minutes

Serves: 4

INGREDIENTS:

1 mango, peeled, pitted and cubed

1 avocado, pitted, peeled and cubed

1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh cilantro

Salt and black pepper

Canola oil

2 large mahimahi fillets (1 1/2 lb total)

8 corn tortillas

2 cups finely shredded red cabbage

DIRECTIONS:

Mix the mango, avocado, onion and the juice of 1 lime in a bowl.  Season with cilantro, salt and pepper.

Heat a grill or stove-top grill pan until hot.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for 4 minutes.  Carefully flip with a spatula and cook for another 4 minutes.  Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas.  Top with the cabbage and the mango salsa.  Serve with lime wedges.

Ceviche

Prep time: 20 mins

Chill time: 3 hours to overnight

Makes: 8 cups

INGREDIENTS:

1lb shrimp (without tails)

1lb crab or imitation crab

4-5 medium tomatoes, diced

1/2 onion, diced

1/2 bunch cilantro, chopped

Juice of 1 large lemon

Juice of 3 limes (or more!)

Salt and pepper

DIRECTIONS:

Chop shrimp and crab into small pieces.  Combine shrimp, crab, tomatoes, onion and cilantro in large bowl.  Squeeze juice of the lemon and limes into the bowl and toss.  Add salt and pepper to taste.  Combine ingredients well and chill in the refrigerator for 3 hours or overnight to allow the juices to integrate.  Serve with tortilla chips or in warm corn tortillas.

Pistachio Lime Cookies

Prep time: 2o mins to prep, 1 hour to chill

Cook time: 8-11 mins

INGREDIENTS:

1 cup butter or margarine

1 cup sugar

1 egg

2 cups flour

1 tsp grated lime peel

1 cup finely chopped pistachios

Lime Icing:

2 tbsp butter, melted

1 cup powdered sugar

1 tbsp milk

1/2 tsp grated lime peel

DIRECTIONS:

Cream butter and sugar; beat in egg.  Stir in flour and lime peel; mix in pistachios.  Refrigerate dough for 1 hour. Preheat oven to 375F.  

Roll out dough 1/4 inch thick; cut shapes with cookie cutter.  Place cookies on ungreased baking sheet.  Bake for 8-11 minutes or until lightly browned; cool completely. 

  

Lime Icing:

Combine butter, powdered sugar, milk and lime peel in a medium bowl.  Mix until smooth.  Using an icing bag, use a small tip and quickly move over the top of each cookie to make stripes. Makes about 1/2 cup.  

Irish Cream Sugar Cookies

These are deliciously soft, moist sugar cookies with the creamy richness of Irish Creme.  I made these for St. Patrick's Day and chose a cookie press design that looked similar to shamrocks. 

Prep time: 2 hours to chill, 30 mins to prep

Cook time: 11 mins

INGREDIENTS:

1 cup butter, softened

1 1/2 cups white sugar

1 tsp vanilla extract

1 egg yolk

1 egg

1/2 cup Irish cream liqueur

4 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

DIRECTIONS:

Cream together butter and sugar until fluffy.  Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth.  Pour in Irish cream, and beat until incoporated.

Sift together flour, salt, and baking powder.  Stir into butter mixture until evenly mixed.  Form into a flatted ball, wrap well with plastic wrap and refrigerate 2 hours to overnight.

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

Roll dough out to 1/4 inch thickness on a floured work surface.  Cut into shapes using cookie cutters or cookie press and place onto prepared baking sheets.

Bake in preheated oven until golden brown around the edges, 6-11 minutes.  Cool on wire rack until they reach room temperature.

Ham Casserole

This dish is some serious comfort food!  It is great to make with leftover ham from your holiday meals and whatever else you have on hand.  It is not an exact science, so you can add as much or as little as you like.  I like to make it lighter by using less cheese and light cream of mushroom soup.  Either way, this dish is a crowd pleaser. 

Prep time: 30 mins

Cook time: 1 1/2-2 hours

Serves: 8

INGREDIENTS:

4 medium potatoes, sliced

1 large onion, sliced in rings

1 small bag of frozen peas (or fresh)

1 package of sliced mushrooms

5 oz cheddar cheese

5 oz Jack cheese

Slices of leftover ham

1 can of Cream of Mushroom soup

Oregano

Dried red chili pepper

Salt & pepper

DIRECTIONS:

Grease a large 13x9 Pyrex dish with non-stick spray or butter.  Layer the following ingredients in order, two times (you can do just one layer of each if you don't think you'll have enough room for two): Sliced potatoes, onion rings, frozen peas, sliced mushrooms, ham and cheese

Mix the oregano, red chili pepper, salt and pepper into a bowl. Combine with cream of mushroom soup and equal amounts of milk (you can add less milk if you want the dish to be less runny). Top with cheese (of course!)

Put the casserole dish on top of a cookie sheet in case it spills over.  Cook at 350F for 1 1/2 -2 hours.

Squash & Lentil Chili

 

 Prep time: 20 min

Cook time: 1 hour

Serves: 8

INGREDIENTS:

3 tbsp extra-virgin olive oil

1 large onion, finely chopped
1 tbsp hot smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 cup green lentils, soaked in hot water for 30 minutes and drained
One 28-ounce can peeled Italian tomatoes, chopped
Salt and freshly ground pepper
1 pound butternut squash—peeled, seeded and cut into 1/2-inch dice
5 ounces baby spinach 

DIRECTIONS: 

In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes. Add the smoked paprika, cumin and coriander and cook for 1 minute, stirring. Add the drained lentils, tomatoes and 1 cup of water; season with salt and pepper and bring to a boil.  

Cover and cook over low heat until the lentils are nearly tender, about 20 minutes. Stir in the squash, cover and cook over low heat until the lentils and squash are tender, about 15 minutes. Stir in the spinach until wilted, then serve.