Perfect Lemon Squares
You've been good all year so far so it's time for a little lemon treat. Well maybe you haven't been good, but make these lemon squares and ponder how to be better.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Cup Confectioners’ Sugar
2 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
3/4 Cup Cut-Up Butter
5 Eggs
1 1/2 Cups Sugar
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Peel
3/4 Cup Freshly Squeezed Lemon Juice
1/4 Cup Half & Half
Extra Confectioners’ Sugar for Dusting
Preheat your oven to 350º F. Line a 13x9x2 inch baking pan with parchment paper. You will want the parchment paper to extend over the edges for lifting. In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt. Cut in the butter with a pastry blender. You will want the mixture to look like coarse crumbs. Press the mixture into the bottom of the parchment lined pan. Bake for 20 minutes until the edges are a very light brown. While the shortbread crust is baking make the lemon topping. In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half. Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust. Place back into the oven and bake for another 20 minutes. You will want the center set so feel free to bake a bit longer if the center is not quite set. Remember all ovens bake differently. Remove from the oven and cool completely in the pan. Use the parchment paper hanging over the sides to lift out of the pan. Place onto a hard surface and cut into squares. Just before serving dust powdered sugar over the tops. Makes approximately 36 cookies.
It’s cold outside and everyone I know seems to be fighting some sort of virus. It’s time for a great chicken soup recipe. Here it is and let’s all pray for sunny days ahead.
INGREDIENTS
4 Slices Chopped Bacon
1 Pound Boneless Chicken Thighs
1 Chopped Onion
1/8 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
5 Minced Garlic Cloves
30 Ounces Petite Diced Tomatoes
5 Cups Chicken Broth
1 Cup Uncooked Orzo
15 Ounces Cooked Cannellini Beans
2 Diced Carrots
1/4 Cup Chopped Parsley
1 Tablespoon White Wine
In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy. Remove from the heat and drain onto a paper towel. Chop the chicken thighs into small pieces and add to the soup pot. Cook over a medium heat for 5 minutes until they are slightly browned. Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo. Reduce to a simmer and cook for 30 minutes. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for another 10 minutes. Remove from the heat and ladle into bowls and garnish with grated parmesan if you want. Serves 6
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
Honey Boo Boo Pork Ribs
Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!” I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.
INGREDIENTS
2 Pound Rack of Baby Back Pork Ribs
2 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Smoked Paprika
1 Tablespoon Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Cup Malt Vinegar
1 Cup Honey
1 Tablespoon Hot Pepper Sauce
Preheat your oven to 350º F. In a medium size bowl combine all of the ingredients except for the ribs. Set aside. In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side. Remove from the heat. On the bottom on a glass baking dish smear some of the sauce. Place the ribs into the baking dish and pour the rest of the sauce over the ribs. Bake covered for 1 hour. Remove the lid and bake for 45 more minutes. Remove from the oven and let cool for 10 minutes. Transfer to a serving platter and serve warm. Serves 4
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Winter Potato Salad
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
Peanut Butter Sandwich Cookies
My Peanut Butter Sandwich Cookies are simple and understated, but deliver a beautiful peanut butter taste. No fork marks needed on these cookies. Everyone will know that these cookies are the real deal!
INGREDIENTS
1 Cup Peanut Butter
1/2 Cup Softened Butter
1/2 Cup Shortening
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups Unbleached Flour
Filling:
3/4 Cup Creamy Peanut Butter
3 Tablespoons Softened Unsalted Butter
1 Cup Powdered Sugar
1 Tablespoon Cold Brewed Coffee
Preheat the oven to 375º F. In a large size bowl mix the peanut butter, butter and shortening with an electric mixer for 45 seconds. Add the sugar and brown sugar and beat for 30 seconds. Add the baking soda and baking powder. Beat for another 30 seconds. Make sure to scrape the sides of the bowl. Beat in the eggs and vanilla for 30 seconds. Beat in as much of the flour as you can. Any flour that you were not able to beat in then stir in by hand. Cover the bowl with plastic wrap and put in the fridge for 1 hour. This will make the dough easy to handle. Shape the dough into 1 1/4 inch balls. Place 2 inches apart onto parchment paper lined baking sheets. Flatten just a bit with the heel of your hand. Bake for 7 to 9 minutes until the bottoms are light brown. Remove from the oven and let the cookies cook on the baking sheet for 1 minute. Repeat until you have used all of the dough.
For the filling: In a large size bowl beat together the softened butter, peanut butter, powdered sugar, vanilla and cold coffee. Make sure the mixture is well combined.
To Assemble: Pace cookies upside down on the counter. Place 1 tablespoon of the filling in the center of each cookie. Place the second cookie on top of the filling. Turn the cookie over and gently press until the filling spreads to the edges. Allow the filling to set for 1 hour before serving. Assembled cookies can be stored at room temperature for up to 3 days. Makes approximately18 large sandwich cookies.
Saturday Night Turkey Burgers
Once in a while I get a real hankering for a turkey burger. The great thing about turkey burgers is that they are lean and flavorful. Almost guilt-free eating! Add your favorite burger toppings or just eat them naked…the burgers that is.
INGREDIENTS
2 Pounds Ground Turkey
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Garlic Powder
1 Teaspoon Ground Onion Powder
1/2 Teaspoon Ground Cayenne Powder
2 Tablespoons Dried Parsley
4 Brioche Buns
Preheat your oven to 350º F. In a large size bowl combine all of the ingredients (except the brioche buns) and mix until well blended. Line a large roasting pan with foil. Shape the turkey burgers into 4 large burgers and place onto the roasting pan. Bake for 30 to 40 minutes. How long you bake them depends on the size of the burgers. Remove from the oven and serve on brioche buns. Top with avocado slices, lettuce, tomato slices or your favorite toppings. Serve with oven fries and a garden salad. Serves 4
New York Black & Whites
Go into any New York City bakery and you will find Black & White Cookies. These cookies are cakey and delicious. Why make a trip to the big apple when you can make your own at home?! Feel free to use fondant instead of icing if you want.
INGREDIENTS
Cookies:
1 3/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1 Large Egg
2 1/2 Teaspoons Vanilla Extract
1/3 Cup Sour Cream
Frosting:
5 Cups Sifted Powdered Sugar
7 Tablespoons Whole Milk
2 Tablespoons Corn Syrup
1 Teaspoon Vanilla Extract
1/2 Teaspoon Kosher Salt
3 Tablespoons Sifted Cocoa
Preheat your oven to 350º F. Move your oven racks to the middle and line 2 baking sheets with parchment paper. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter and sugar together for 3 minutes. Add the egg and vanilla and beat another 2 minutes. Slowly add a portion of the flour mixture to the butter mixture. Alternate with the sour cream. Beat on low. Repeat until you have incorporated all of the flour and sour cream. Place 1 tablespoonful (each) of dough, 2 inches apart, on the parchment covered baking sheets. Place into the oven for 15 minutes until the edges are lightly brown. Remove from the oven and let cool completely before glazing.
For the Glaze: In a medium size bowl whisk together the sugar, 6 tablespoons of milk, vanilla, kosher salt and corn syrup. Mix until smooth. Put 1 cup of the glaze in a small bowl and set aside. In the original bowl of glaze add the cocoa and 1 tablespoon of milk. Mix well until combined.
To ice the cookies make sure to work with 1 cookie at a time. Spread 1 tablespoon of the vanilla glaze on 1/2 of the cookie. You will be icing the flat side of the cookie. Put the 1/2 glazed cookies in the fridge for 20 minutes. Remove from the fridge and glaze the other half of the cookie with the chocolate glaze. Set the glaze cookies aside for 1 1/2 hours to make sure that the icing hardens completely. Makes between 12 to 18 cookies.
Salmon & Asparagus Chowder
Chowder is centuries old and was considered to be poor man’s food. Fish chowders were the forerunner of clam chowders. Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders. I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.
INGREDIENTS
1 Pound Fresh Skinless Salmon Fillets
3 1/2 Cups Vegetable Stock
1 Cup Chopped Onions
3 Medium Red Potatoes
2 Tablespoons Chopped Fresh Dill
1 Teaspoon Shredded Lemon Peel
2 1/2 Cups Whole Milk or Half & Half
2 Tablespoons Cornstarch
2 Cups Diced Asparagus
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rinse the salmon and pat dry with paper towels. You will now need to poach the salmon. In a large skillet bring 1 1/2 cups of water to a boil. Add the salmon and return to a boil. Turn the heat down to a simmer and cover with a lid. Cook 8 minutes and then remove the salmon from the skillet. Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside. In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper. Bring to a boil and then turn the heat down to a simmer. Cover with a lid and let simmer for 20 minutes. Stir occasionally. In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch. Cover the jar and shake like crazy. Add the milk to the soup. Stir in the asparagus and cook until the mixture is slightly thickened and bubbly. Cook and stir for 3 minutes more. Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through. Transfer to soup bowls and serve hot. Serves 6
