Cheesy Quesadillas
It’s hot out and who wants to turn on the oven. Serve with my Chunky Guacamole and you’ve got a quick no-fuss dinner. These quesadillas can also be served as an appetizer or a light lunch. Easy to double or triple this recipe too.
INGREDIENTS
2 Large Flour Tortillas (8 Inches)
1 Cup Shredded Cheddar or Monterey Jack Cheese
2 Tablespoons Minced Jalapenos
Olive Oil
1/8 Teaspoon Kosher Salt
Heat a large non-stick skillet over a medium heat for 3 minutes. Put 1 tortilla in the skillet and cook for 2 minutes until soft and puffed slightly at the edges. Turn the tortilla over and cook for another 2 minutes. Remove the tortilla and place on a cutting board. Sprinkle 1/2 cup of the shredded cheese and 1 tablespoon minced jalapenos over half of the tortilla. Make sure to leave about 1/2 inch boarder around the edges. Fold the tortilla in half over the filling. Press to flatten. Brush the tops generously with olive oil and sprinkle lightly with the kosher salt. Set aside and repeat the process with the second tortilla. Place the quesadillas back in the skillet with the oiled side down. Cook for 2 minutes over a medium heat until crisp and browned. Brush the tops with the remaining oil and sprinkle lightly with the remaining kosher salt. Turn the quesadillas and cook for another 2 minutes until crisp and browned. Remove the quesadillas and place back on the cutting board. Let cool for 4 minutes. If you don’t let the quesadillas cool the cheese will ooze out when cut. Cut into quarters and serve with Chunky Guacamole. Serves 4
Saturday Morning Scramble
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish, but you can serve them in any dish you feel 
like. Hey, you could even eat them out of the pan if you like. 
INGREDIENTS
4 Strips Good Quality Bacon
2 Green Onions
6 Large Organic Eggs
5 Tablespoons Half & Half
2 Ounces Finely Grated Cheddar Cheese
3 Tablespoons Olive Oil
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Rough chop the bacon and green onions and place in a small sauté pan. Cook over a medium heat for 3 minutes. In a small mixing bowl, combine the eggs and half & half with a whisk or a fork. In a separate large sauté pan add the olive oil and heat over a medium low heat for 1 minute. Pour the eggs into the pan and slowly stir with a heat resistant spatula. Add the bacon and green onions. Keep stirring. Sprinkle with the salt and pepper. Keep stirring. Sprinkle in the grated cheese. As soon as the curds begin to form turn the heat up to high. Instead of stirring now fold the eggs over themselves. As soon as there is no more liquid remove from the heat and serve immediately. You don’t want them to look too done in the pan as they will continue to cook on the plate. Serves 4
Strawberry Milkshakes
It’s hot out and time for a good old fashioned Strawberry Milkshake!
INGREDIENTS
1/2 Pound Fresh Strawberries
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1 Pint Good Quality Vanilla Ice Cream
1/2 Cup Milk
Hull and slice the strawberries. Place the sliced strawberries in a medium size mixing bowl. Add the sugar and vanilla extract. Stir to combine and let sit out for 1 hour. In a food processor or mixer place the strawberry mixture, ice cream and milk and blend until smooth. Pour into glasses and serve immediately. Serves 2
Victoria’s Blueberry Crisp
This is a great dessert to make while blueberries are in season. If you bring my blueberry crisp to a picnic or potluck you are sure to be a big hit.
INGREDIENTS
4 Cups Fresh Blueberries
1/4 Cup Light Brown Sugar
4 Tablespoons Unbleached Flour
1 Teaspoon Ground Cinnamon
Topping:
1/2 Cup Old Fashioned Oats
1/2 Cup Unbleached Flour
1/2 Cup Light Brown Sugar
1/4 Cup Sugar
1/2 Teaspoon Ground Cinnamon
12 Tablespoons Cold Butter
Preheat your oven to 350° F. Pour the blueberries into a 9 inch glass baking dish. In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour and 1 teaspoon ground cinnamon. Pour the mixture over the blueberries and gently mix. For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl. Cut in the butter until the mixture looks like coarse crumbs. You can achieve this by using either a pastry blender or two forks. Sprinkle the topping over the blueberries and bake in the oven for 50 minutes until your crisp is bubbly around the edges. Serve warm with vanilla ice cream. Serves 6
July 4th S’Mores
The first published recipe for S’Mores is attributed to Loretta Scott Crew whose recipe appeared in 1927’s Tramping and Trailing With The Girl Scouts. Graham crackers with melted marshmallows and chocolate prepared over a campfire, this camping favorite is great for our nation’s birthday! Since 1927 there have been many variations of the famed S’More.
INGREDIENTS
4 Large Marshmallows
4 Graham Crackers
4 (1.5 Ounce) Chocolate Bar
Heat the marshmallows over an open fire until they begin to brown and melt. Careful not to burn them. Break the graham crackers in half. Place the chocolate bars between the graham crackers and the hot marshmallows. Let the marshmallows cool a bit before eating so that you don’t burn your mouth.
Makes 4 S’Mores.
Here are some inventive variations that you might want to try. Use shortbread cookies instead of graham crackers. Use Reese’s Peanut Butter Cups instead of chocolate bars. Use chocolate graham crackers instead of regular graham crackers and marshmallow fluff instead of toasted marshmallows. How about using dark chocolate instead of milk chocolate and a bit of blackberry preserves on your graham crackers? Or try using Nutella instead of chocolate. Throw on some raspberries while you’re at it.
OR you could make a S’Mores Milkshake.
Broil 8 marshmallows and turn until both sides are brown. In a food processor or mixer blend 1 pint of chocolate ice cream, 3/4 cup milk, 1 teaspoon vanilla, 1/8 teaspoon kosher salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the 2 remaining toasted marshmallows. Makes 2 milkshakes.
Grilled Corn With Paprika Butter
Grilled corn is heaven. Slather your grilled corn with paprika butter and you will be in nirvana.
INGREDIENTS
4 Ears Of Corn
1/2 Stick Softened Butter
2 Grated Garlic Cloves
1/4 Teaspoon Finely Chopped Rosemary
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Boil the corn in salted water for just 5 minutes until tender. You do not want to overcook the corn. Remove the corn from the water and let rest for a few minutes before placing on the grill. Place the ears of corn on your hot grill and cook for about 1 to 2 minutes on each side (four sides). Make sure not to let the corn burn. Remove from the grill and spread with the paprika butter. To make the paprika butter mix the butter, garlic, smoked paprika, chopped rosemary, salt and pepper in a small bowl. Serves 4
Saturday Morning Blueberry Pancakes
Weekends are made for pancakes. My Saturday Morning Blueberry Pancakes are easy to make and are absolutely delicious!
INGREDIENTS
1 1/2 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
3/4 Teaspoon Kosher Salt
1 Beaten Egg
1 Cup Milk
1 Teaspoon Vanilla Extract
3 Tablespoons Olive Oil
1 Pint Washed & Stemmed Blueberries
In a large bowl combine the flour, baking powder and salt. In a separate bowl mix the egg, milk, vanilla and olive oil. Pour the wet mixture into the dry ingredients and stir only enough to moisten the dry ingredients. Add the blueberries. Do NOT beat the batter or the pancakes will be tough. For thinner pancakes add more milk and lightly mix. Cook on a hot skillet or griddle that has been lightly oiled with olive oil. Turn the pancakes only once. Serve with your favorite syrup. Makes 12 five inch pancakes.
Lemon Parfait
This dessert looks like it took all day to make, but actually is pretty easy. The only trick is that you need to chill for a few hours so you will need to plan ahead a bit.
INGREDIENTS
1/2 Cup Strained Lemon Juice
1 Tablespoon Grated Lemon Rind
3 Large Egg Yolks
1 Cup Sugar
3 Large Egg Whites
1/8 Teaspoon Cream of Tartar
1/8 Teaspoon Kosher Salt
1 Cup Chilled Heavy Cream
3 Tablespoons Powdered Sugar
Quartered Lemon Slices For Garnish
8 Small Shortbread Cookies
In a small saucepan combine the egg yolks, 1/2 cup sugar, lemon juice and lemon rind. Beat well until combined. Cook over a medium heat. Stir CONSTANTLY until the mixture gets thick, but do not let it boil. Remove from the heat and pour into a large bowl to cool. In a separate large bowl beat the egg whites with the cream of tartar and kosher salt. You want the egg whites to have peaks. Now, add the remaining 1/2 cup sugar a little bit at a time. Fold the egg white mixture into the lemon mixture. In a chilled bowl beat the whipping cream until it has peaks. Always be careful not to over beat so you don’t end up with butter. Beat in the powdered sugar. Take 4 parfait glasses and place 1 broken shortbread cookie at the bottom of each glass. Place the lemon mixture over the broken cookie and alternate with the whipped cream until you come to the top of your parfait glass. Do this to all 4 parfait glasses. Garnish with quartered lemons and 1 whole shortbread cookie. Chill for 3 hours. Serves 4
Root Beer Brownies
The small amount of root beer extract really brings out the chocolate in these brownies. Wow, what a dessert!
INGREDIENTS
12 Ounces Softened Butter
2 1/4 Cups Sugar
1 1/4 Cups Cocoa
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla Extract
4 Tablespoons Root Beer Extract
1/4 Cup Cold Brewed Coffee
4 Large Eggs
1 1/2 Cups Unbleached Flour
2 Cups Semi-Sweet Chocolate Chips
1/2 Cup Demerara Sugar
Preheat your oven to 350° F. Line a 9×13 inch baking pan with parchment paper. In a large size bowl place the softened butter. Add the sugar to the butter and mix until combined. Add the eggs and beat until smooth. Add the coffee, vanilla and root beer extract and stir. In a separate large bowl combine the cocoa, salt, baking powder and flour. Stir until well combined. Finally add the chocolate chips and stir. Spoon the batter into the prepared pan. Sprinkle the top of the batter with the demerara sugar. Bake the brownies for 30 minutes. The brownies should feel set both on the edges and in the center. Remove from the oven and cool completely on a wire rack before cutting and serving. Makes 24 Root Beer Brownies.
4th of July Apple Pie
What is more American than Apple Pie? No 4th of July celebration is complete without a delicious homemade Apple Pie. The secret here is to use a combination of tart apples, like Winesap or Granny Smith, and sweet apples like Fuji, Jonagold, Idared or Mutsu. Your patriotic crowd will love this pie.
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Zest
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Allspice
1/8 Teaspoon Kosher Salt
2/3 Cup Sugar
1 Tablespoon Sugar
2 1/2 Pounds Apples Cut Into Wedges
1 Tablespoon Fresh Lemon Juice
Pastry Dough
1 Lightly Beaten Egg
Preheat your oven to 425° F. Place a large baking sheet in the middle of the oven.
In a large bowl whisk together the flour, lemon zest, cinnamon, allspice, salt and 2/3 cup sugar. Gently toss with the apples and lemon juice. Roll out 1 piece of your dough on a lightly floured surface with a lightly floured rolling pin. You want your dough to be about 13 inches round to fit into a 9 inch glass pie plate. Keep the other piece of dough in the refrigerator. Trim the edge making sure to leave a 1/2 inch overhang. Chill the shell while rolling out the dough for the top crust. Roll out the top piece of dough on the lightly floured surface into an 11 inch round. Now you are ready to spoon your filling into the pastry shell. Cover with the top and trim leaving a 1/2 inch overhang. Press the edges together then crimp. Lightly brush the top of the pie with the egg and then sprinkle all over with the remaining tablespoon of sugar. Cut 3 steam vents in the top of the crust with a small sharp knife. Bake the pie on the hot baking sheet for 20 minutes. Then reduce the oven temperature to 375° F. and continue to bake for 40 minutes until the crust is golden and the filling is bubbling. Remove from the oven and cool your yummy pie on a rack for at least 2 hours. Serves 6
Pastry Dough
INGREDIENTS
4 Cups Unbleached Flour
1 3/4 Cups Shortening
1 Tablespoon Sugar
2 Teaspoons Salt
1 Large Slightly Beaten Egg
1 Teaspoon Red Wine Vinegar
1/2 Cup Water
Mix the flour, shortening, sugar, salt, egg, red wine vinegar and the water together. Place in a ziplock bag. Let the mixture sit in the fridge for 1 hour. Separate into 4 balls of dough. Roll out on a floured surface and place in 9 inch pie pans. Bake in a preheated 425° F oven for 12 minutes for the unfilled crust or use the recipe for a filled pie crust. Makes 2 crusts with tops. The unbaked dough may be kept for 1 week in a ziplock bag in the fridge.
