Sweet Potato-Sausage Soup

This is another great soup recipe from Everyday Food. This soup caught my eye because it has many of my favorite things.  I chose to use spicy Italian sausage instead to add a little heat and really liked the substitution. Serve with Parmesan and your favorite crusty bread.

Prep time: 20 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
salt and pepper
3/4 lb sweet Italian sausage, casings removed
2 sweet potatoes (1 lb total), peeled and diced medium
4 cups chicken broth
3/4 cup small pasta shells
4 cups roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan

DIRECTIONS:
In a large pot, heat oil over medium-high.  Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper.  Add sausage and cook, breaking up meat with wooden spoon, until browned, about 5 minutes. 

Add sweet potatoes, broth and 2 cups of water and bring to a boil.  Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with  Parmesan.

Copycat Chick-fil-A Bites with Honey Mustard Sauce

I'm not usually a huge fast food fan - meaning I avoid it unless absolutely necessary - but this recipe caught my eye. I love me some chicken bites! However this lack of fast food knowledge makes me a frying novice.  Every attempt in the past has been an epic failure on my part, laughable really. When I read this recipe and saw that it called for peanut oil, I thought "oh sure, we have some of that" not realizing that the peanut oil we have is roasted peanut oil for Asian dishes not peanut oil for frying.  DUH! So while the frying of the chicken turned out  pretty well, they tasted like peanuts.  Super gross.  However, that being said I think they would have been really good minus the peanut oil mishap.  Thus I am sharing it with you.  I found this recipe on Pinterest from the Blog of Iowa Girl Eats. Check out her blog, lots of yummy things!

Prep time: 2-4 hours
Cook time: 15-20 mins
Serves: 2

INGREDIENTS:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1 1/4 cups flour
2 tbs powdered sugar
2 tsp salt
1 tsp pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Honey Mustard Dipping Sauce:
1/2 cup plain greek yogurt
1 1/2 tbs yellow mustard
1 tbs Dijon mustard
2 tsp honey

DIRECTIONS:
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.

Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.

Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.

Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Winter Lentil Vegetable Soup

Okay, granted it is clearly not winter, in fact the temperature reached the low 90s today in San Jose, but this is my first attempt at cooking something new since the baby has arrived, and darn it if this didn't look and sound good to me. Call me crazy. I also had a head of cabbage leftover and so this was perfect.  A little different than your typical lentil soup but just as warm and comforting. 

Prep time: 20 mins
Cook time: 1 hour 30 mins
Makes: 6 - 1 cup servings

INGREDIENTS:
1/2 cup red or green lentils, rinsed
1 cup chopped onion
2 cups shredded cabbage
1 can of diced tomatoes
2 cups of chicken broth
4 carrots
2 cloves of garlic, crushed
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp white sugar
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp curry powder
Parmesan cheese, for garnish

DIRECTIONS:
Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils.  Bring to a boil, then lower the heat and simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.

Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry.  Cook, simmering 1 1/2 to 2 hours or until desired tenderness is achieved.  Serve with Parmesan cheese on top.

Spinach Salad with Creamy Yogurt Dressing

My friend Sarah passed the recipe on to me which came from an article posted on "The 24-Hour Workday".  I tried it out over the 4th of July holiday and had great success.  I added an avocado (per Sarah's recommendation) and I also accidentally forgot the feta cheese, but it was still delicious anyhow.  The dressing will make way more than you'll need for this salad, but you can save the remainder for future salads. 

 

Prep time: 30 mins

Serves: 6

 

INGREDIENTS:

 

For the Salad:
2 red bell peppers
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch spinach, stems removed
3 Roma tomatoes, chopped or julienned
1 small red onion, chopped or julienned

1 avocado, sliced
crumbled feta

For the Dressing: (Makes 1 Cup)
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 garlic cloves, roughly chopped
1 cup plain yogurt

DIRECTIONS:

Combine the salad ingredients into a large bowl and set aside. Combine all the dressing ingredients, except the yogurt, into a blender or food processor and blend until well combined. Fold the yogurt into the mix and then toss with the salad.  NOTE:  You won't need to use all of the dressing, just eye-ball it.  Serve immediately.

Grilled Corn & Fresh Pepper Salad

This is a fast and easy side dish to bring to a summer BBQ or potluck.  The fresh corn highlighted by the zesty lime adds a kick to your traditional BBQ menu. Throw the corn on the grill while you are cooking your main dish and the rest comes together quickly. 

Prep time: 15 mins

Cook time: 15-20 mins

Serves: 4

INGREDIENTS:

2 tbsp extra-virgin olive oil

2 tbsp fresh lime juice

2 tbsp minced fresh cilantro

1 tbsp minced lime zest

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chili powder

2 ears fresh corn, shucked

1 red bell pepper, diced

2 tbsp crumbled queso fresco

DIRECTIONS:

Preheat grill to medium-high and brush grill grate with oil.  Combine olive oil, lime juice, cilantro, lime zest, salt, black pepper and chili powder in a small bowl.  Set aside.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes.  Transfer corn to a cutting board to cool slightly.

Slice kernels off cobs and toss in a large bowl with bell pepper and lime-cilantro vinaigrette.  Sprinkle queso fresco over servings.

Sticky Orange-Glazed Chicken Thighs

Prep time: 10 minutes

Cook time: 50-55 minutes

Serves: 4

INGREDIENTS:

8 bone-in, skin-on chicken thighs

 Coarse salt and pepper

1 cup thawed orange juice concentrate

1 cup ketchup

2 tbsp light-brown sugar

4 tsp white-wine vinegar

4 tsp Worcestershire sauce

2 tsp hot sauce

DIRECTIONS:

Preheat oven to 450 degrees, with rack in upper third of the oven.  Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet.  Bake until deep golden brown and cooked through, 45-50 minutes, flipping halfway through.

Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce.  Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.

Heat broiler.  Transfer chicken to a large bowl, add glaze, and toss to coat.  Drain off fat from sheet.  Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1-2 minutes.

Camille's Chocolate Chip Cookies

Sometimes you have to stick with the classics.  This is a recipe that we received from Tom's sister Camille and it is the perfect chocolate chip cookie recipe.  We usually don't add the chopped nuts, but they do make for an extra crunchy and delicious cookie. 

Prep time: 10 mins

Cooke time: 9-11 mins

Makes: 5 dozen

INGREDIENTS:

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 cup butter

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs 

1 tsp vanilla

2 cups chocolate chips

1 cup chopped nuts

DIRECTIONS:

Preheat oven to 375 degrees.  Combine dry ingredients in a medium sized bowl.  In a second bowl or mixer, beat butter and sugars, then add vanilla.  Add eggs one at a time, beating well after each addition.  Gradually stir in flour mixture.  Stir in chocolate chips and nuts.

Lemon Crumb Muffins

I have been obsessed with lemons lately and I have had this recipe sitting on my counter "to do" for weeks now.  The lemons I had purchased were threatening to go bad so I knew it was now or never.  This is a recipe from Taste of Home, so you know these muffins are delicious (and loaded with butter). They are best served warm and their cake-like texture makes them perfect for breakfast, dessert or snaking.

Prep time: 25 mins

Cook time: 20-25 mins

Serves: 40

INGREDIENTS:
6 cups all-purpose flour

4 cups sugar

3/4 tsp baking soda

3/4 tsp salt

8 eggs

2 cups sour cream

2 cups butter, melted

3 tbsp grated lemon peel

2 tbsp lemon juice

Topping:

3/4 cup all-purpose flour

3/4 cup sugar

1/4 cup cold butter, cubed

Glaze:

1/2 cup sugar

1/3 cup lemon juice

DIRECTIONS:

In a large bowl, combine the flour, sugar, baking soda and salt.  In another bowl, combine the eggs, sour cream, butter, lemon peel and juice.  Stir into dry ingredients just until moistened.  Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  In a small bowl, whisk glaze ingredients; drizzle over warm muffins.  Serve warm.

Apricot-Bourbon Glazed Ham

Nothing says Easter like a ham dinner.  Ham has not always been my favorite meat, but I've learned to appreciate it over the years.  You'll have plenty of leftovers which can be great for ham sandwiches or Ham Casserole. A packaged ham usually comes with the rind removed, however if you are buying a ham from a butcher, have the remove the rind for you. 

  

Prep time: 30 mins

Cook time: 3 hours

Serves: 8

INGREDIENTS:

1 bone-in fully cooked half ham (about 10 lbs), rind removed

1 1/2 cups apricot jam

1 1/2 cups Bourbon

1/4 cup lemon juice (from 2 lemons)

1/2 tsp ground pepper

DIRECTIONS:

Preheat oven to 375 degrees, with rack in lower third.  Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet.  Bake for about 1 hour.  Meanwhile, in a medium saucepan, bring jam and Bourbon to a rapid simmer over medium-high.  Cook until reduced about half, about 40 minutes.  Stir in lemon juice and pepper and cook 2 minutes.  Reserve 1 cup glaze for serving.

Remove ham from oven and increase temperature to 425 degrees.  Unwrap ham, carefully flattening parchment-lined foil against sheet.  With a sharp knife, score fat with long cuts, 1/2 apart.  Bake 15 minutes.

Remove ham from oven and brush with some glaze.  Bake until ham is deep golden brown and in instant-read thermometer inserted in the thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to over-brown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving.  Serve warm or at room temperature with reserved glaze.

Cheese and Chive Biscuits

This is another recipe that I found in my Everyday Food Magazine, but we decided that it needed more cheese and more butter (bad, I know...) to really enhance the cheddar flavor.  Use fresh chives to bring out the flavor in these biscuits, but dried chives can work in a pinch.  Excellent with our Easter ham dinner!  The leftovers would also be delicious as breakfast biscuits. 

Prep time: 15 mins

Cooke time: 15 mins

Makes: 16

INGREDIENTS:

4 cups All-Purpose Flour

2 tbsp baking powder

1 tsp baking soda

1 3/4 tsp fine salt

8-10 oz sharp cheddar cheese

1 cup cold unsalted butter, cut into 1/2 inch pieces

4 tbsp chives

1 1/2 cups cold buttermilk

DIRECTIONS:

Preheat oven to 450 degrees.  In food processor, pulse flour, baking powder, baking soda, and salt until combined.  Add cheese, butter and chives and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining.  Transfer dough into a large bowl and add cold buttermilk.  Mix together until just combined (do not over mix).

Turn dough out onto a lightly floured work surface and knead until it just comes together.   With a floured rolling pin, roll out dough 3/4 inch thick.  With a  floured 2 3/4-inch biscuit cutter, cut out 16 rounds (re-roll and cut scraps).  Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13-15 minutes. Transfer to a wire rack and let cool slightly.  Serve warm or at room temperature.

Creamy shells with tuna and spinach

This is an update on the old-fashioned tuna casserole that I found in my Everyday Food magazine.  I could never bring myself to make the traditional tuna casserole because it always seemed so bland, but the spinach and large shells make this dish more interesting.  I added more Parmesan in the shell mixture and I would also recommend adding more on top with the bread mixture. Very creamy and delicious!

Prep time: 30 mins

Cook time: 20-30 mins

Serves: 4

INGREDIENTS:

3 tbsp extra-virgin olive oil

1 small yellow onion, diced small

1/4 cup all-purpose flour

4 cups whole milk

coarse salt and ground pepper

2 pieces of bread, torn into large pieces

1/2 cup grated Parmesan

1/2 tsp Italian seasoning

1/2 tsp red-pepper flakes

1 package (10 oz) frozen chopped spinach, thawed and excess liquid squeezed out

2 cans (6 oz each) light tuna in water, drained and flaked

6 oz jumbo pasta shells (about 20), cooked according to package instructions

DIRECTIONS:

Preheat oven to 375 degrees.  In a medium pot, heat oil over medium-high.  Add onion and cook until softened, about 6 minutes.  Add flour and cook, stirring constantly, 1 minute.  Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes.  Season with salt and pepper and let sauce cool slightly.

In a food processor, combine bread, Parmesan, Italian seasoning, and red-pepper flakes.  Process until fine crumbs form.  Transfer half the mixture to a large bowl and combine with spinach, tuna and half the sauce; season with salt and pepper.

Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs and golden, about 20-30 minutes.

Stir-fried chicken with bok choy

Prep time: 20 mins

Cook time: 15 mins

Serves: 4

INGREDIENTS:

1/4 cup low-sodium soy sauce

1 tbsp rice vinegar

2 tsp light-brown sugar

2 boneless, skinless chicken breasts (about 1lb)

4 tsp cornstarch

2 tbsp vegetable oil

2 garlic cloves, thinly sliced

2 tsp minced peeled fresh ginger

4 cups sliced bok choy (from 1 head)

1 small red chile or jalapeno, seeded and diced

DIRECTIONS:

In a small bowl, combine soy sauce, vinegar, brown sugar and 3 tbsp water.  Slice chicken into think strips.  In a medium bowl, toss chicken with cornstarch until coated.  In a large wok or skillet, heat oil, garlic, and ginger over medium-high heat until fragrant, about 1 minute.  Add chicken in a single layer, pressing against pan to sear.

Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.  Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.  Serve over rice.

Chiang Mai Curry

Prep time: 20 mins

Cook time: 15-20 mins

Serves: 4-6

INGREDIENTS:

2 tbsp vegetable oil

1 tbsp finely chopped garlic

2 tbsp red curry paste

3/4lb boneless chicken, cut in bite-size chunks

2 cups unsweetened coconut milk

1 3/4 cups chicken broth

2 tsp ground turmeric or curry powder

2 tbsp soy sauce

1 tsp sugar

1 tsp salt

2 tbsp freshly squeezed lime juice

1/3 cup coarsely chopped shallots

1/3 cup coarsely chopped fresh cilantro

1/3 cup thinly sliced green onions

DIRECTIONS:

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic.  Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute.  Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.  Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well.  

Bring to a gentle boil and adjust heat to maintain a lively simmer.  Cook about 10 minutes, until meat is cooked through.  Stir in lime juice. Serve warm with rice or Chinese-style egg noodles.

Greek-Style Turkey Meatloaf

This is a fresh take on a classic meatloaf recipe.  I found this recipe in my Everyday Food magazine, but I didn't have any fresh dill (nor did the grocery store) so I substituted with Italian seasoning.  As with all meatloaf, it needs a sauce.  We used ketchup and the flavors were still delicious. 

Prep time: 30 mins

Cook time: 50 mins to 1 hour 15 mins

Serves: 6-8

INGREDIENTS:
2 tsps extra-virgin olive oil

1 small red onion, diced small

2 garlic cloves, finely chopped

3 large celery stalks, diced small

Coarse salt and ground pepper

2 - 2.5lbs ground turkey meat

1 large egg, beaten

2 slices sandwich bread, cut into small pieces

6 oz feta, crumbled 

1 tbsp Italian seasoning mix

DIRECTIONS:

Preheat oven to 350 degrees.  In a medium skillet, heat oil over medium heat.  Add onion, garlic and celery and cook, stirring occasionally, until vegetables are soft, about 7 minutes.  Season with salt and pepper.

In a large bowl, combine vegetables, turkey, egg, bread, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.  Using your hands, mix until combined.  Mix in feta and Italian seasoning until well combined. 

Pour mixture into a 9x5 loaf pan.  Bake loaf until cooked through, 60 minutes to 1 hour and 15 minutes or until the loaf reaches 165 degrees in temperature.  Let rest for 10 minutes before slicing.

Vegetarian Enchiladas

There is nothing more comforting than the cheesy goodness of enchiladas.  When we have the time we prepare our own enchilada sauce which Tom says really makes them taste "just like Dad used to make".  However that recipe is under lock and key.  Of course it's not the same, but I think enchilada sauce from the can works just fine.  You can add meat or get creative with the ingredients - anything with gooey amounts of cheese will turn out delicious. 

Prep time: 15 mins

Cook time: 30 mins

Makes: 16 enchiladas

INGREDIENTS:

Corn or flour tortillas, depending on preference

1-2 cans of Enchilada sauce

1/2 cup Basmati rice, cooked

1 15oz can of corn kernels

1 15oz can black beans

4 Anaheim peppers, roasted, peeled, de-seeded and diced

1 can black olives, diced

1 onion, diced

1 tbsp olive oil

Salt as needed

Cheddar and Monterrey Jack cheese, grated and combined

DIRECTIONS:

Preheat oven to 350 degrees.  In a large non-stick pan, saute onions until translucent. Add Basmati rice, corn, black beans, peppers, olives and onions. Mix until well blended and warm.

Warm tortillas on stove-top or in microwave until soft.  In a large Pyrex dish, coat the bottom with a layering of enchilada sauce. Pour remainder of enchilada sauce into a wide low dish.  Dip a tortilla in the enchilada sauce until covered.  Lay the tortilla in the Pyrex dish and scoop 1-2 spoonfuls of the rice mixture into the tortilla. Top with a light layering of cheese. Roll the tortilla lengthwise until tightly closed. 

Repeat process until all the tortillas are filled and the Pyrex is tightly packed in two rows.  Cover the tortillas with a layer of enchilada sauce if you enjoy your enchiladas with lots of sauce. Sprinkle the top of the dish with cheese mixture - the more the merrier. 

Serve enchiladas warm with Spanish rice and beans.

Parmesan-Crusted Chicken

Prep time: 40 minutes

Cook time: 10-15 minutes

Serves: 4

INGREDIENTS:

2 boneless, skinless chicken breast halves, sliced in half

2 egg whites

2 tsp cornstarch

Juice of 1/2 lemon

1 cup coarse dry bread crumbs

1 tbsp chopped fresh parsley

1 tsp kosher salt

1/4 tsp black pepper

Minced zest of 1 lemon

3 tbsp olive oil

1/2 cup grated Parmesan

DIRECTIONS:

Preheat oven to 450 degrees. Lightly pound the chicken breasts to an even 1/2-inch thick. Blend egg whites, cornstarch, and lemon juice in a wide shallow dish.

Combine bread crumbs, parsley, salt, pepper, parmesan and zest in a second wide, shallow dish.  Dip chicken in egg whites, then into crust mixture. Let chicken rest on a rack in the refrigerator 20-30 minutes to set crust. 

Saute chicken in oil in a large nonstick, ovenproof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes.  Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking.  Roast chicken just until done, about 8 minutes more.

Serve with roasted potatoes and vegetables or over a green salad.

Uncle Joe's Breaded Shrimp

On a recent trip to Arizona, Tom's uncle Joe prepared these breaded shrimp for his family. Not being a huge seafood fan, I was quite surprised when Tom suggested making them at home. As with all seafood dishes, I highly suggest using only the freshest of shrimp. The quality of the shrimp can really make or break this meal. 

Prep time: 15 mins

Cook time: 5-10 mins

Makes: 12 jumbo shrimp

INGREDIENTS:

12 fresh jumbo shrimp, tail-on

¼ cup all-purpose flour

2 beaten eggs

½ cup Panko crumbs

1-2 cups of vegetable oil

DIRECTIONS:

Peel and devein each shrimp, leaving the tails on.  Once prepared, rinse and drain the shrimp thoroughly.  Place the remaining ingredients in three separate bowls.  Following this order: dredge the shrimp into the flour, dip into the beaten eggs, followed by the Panko crumbs.  Continue until all the shrimp have been prepared.

Heat oil on high heat. Fry the shrimp for approximately 5 minutes, turning once half-way through.  Remove and place the shrimp on a paper towel covered plate to cool slightly and remove any excess oil. 

Serve with marinara or desired dipping sauce.

Lemon Sqaures

I can’t pass the baking isle in the grocery store without being tempted to throw a box of lemon square mix into the cart.  This is one of my favorite deserts, and rightfully so when these squares pack a sweet “melt-in-your-mouth” lemony goodness.  I found this recipe on King Arthur Flour, which is a great resource for baking recipes.  I added more lemon juice than the original recipe called for and sprinkled them with confectioners’ sugar.  Not all recipes call for the sugar topping, but I think it makes the squares look much more attractive. 

Prep time: 20 mins

Cook time: 45-60 mins

Makes: 9 squares

INGREDIENTS:

Crust:

½ cup butter (1 stick)

1 cup Unbleached All-Purpose Flour

¼ cup confectioners’ sugar

Topping:

2 large eggs

1 cup granulated sugar

2 lemons, juiced

2 tbsp Unbleached All-Purpose Flour

A pinch of salt

DIRECTIONS:

Preheat your oven to 350 F.  Combine the crust ingredients into a small mixing bowl. Cut the butter into the flour and confectioners’ sugar until the butter chunks are well incorporated.  Press into a 9-inch square baking pan.  Bake 20 minutes or until light brown.

Combine the topping ingredients into a small mixing bowl and mix well.  When the crust is done, and still hot, pour the topping over it and continue to baking for about 25 minutes.

Cool completely and sprinkle top with confectioners’ sugar.

Portobello Stacks

These portobello stacks are very easy to assemble and make a great weeknight dinner. The portobello tops are a great foundation for stacking the eggplant, tomato and cheese.  Serve with crusty bread to soak up the extra balsamic vinegar.

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

4 portobello mushrooms

1 large onion, sliced 1/4 inch thick

1/4 cup balsamic vinegar

1 eggplant, sliced into 1/2 inch rounds

1 tomato, sliced 1/2 inch thick

8 slices provolone cheese

salt & pepper

DIRECTIONS:

In a large baking pan or Pyrex, marinate the mushrooms and onions in balsamic vinegar for 20 minutes.  Rotate the mushrooms and onions halfway through to make sure they are fully covered.  Add more balsamic vinegar if needed.

Preheat oven to 350 degrees F.  On a non-stick baking sheet, layer in four stacks: mushroom, provolone, salt, pepper, onion, tomato, and provolone.  Top with more salt and pepper.

Bake in preheated oven for 30 minutes, or until cheese is golden brown.  Top with fresh basil leaves and serve with crusty bread.