Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
It’s Sunday Morning! Treat yourself to a great cup of coffee and a couple of scones. You’ll love my scone recipe and your loved ones will too.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
3 Tablespoons Sugar
3 Tablespoons Sugar
2 Teaspoons Baking Powder
5 Tablespoons Butter
2 Beaten Eggs
1/2 Cup Buttermilk or Sour Milk
1/2 Cup Raisins (Optional)
Preheat your oven to 425° F. In a large size bowl mix together the flour, salt, sugar and baking powder. Cut in the butter with your fingers until the mixture is rather lumpy. Next add the eggs and buttermilk (or sour milk). Combine but don’t overdo it. Turn your mixture onto a lightly floured surface. Knead the dough for about one minute. Now pat the dough into a 3/4 inch thickness. Cut into triangle shapes and put on either a greased baking sheet or a baking sheet that has been lined with parchment paper. Sprinkle the tops with the remaining 3 tablespoons sugar. Bake for 15 minutes. Remove from the oven and serve these scones warm with blackberry, raspberry or apricot jam. Makes 12 scones.
Just spoon the filling in the center of the pastry circle and leave a 2 inch boarder around the filling. Gently fold the pastry edge over the filling. Pleat the pastry as necessary to keep it flat against the fruit. Use the parchment to lift the pastry. Sprinkle with cinnamon sugar.
INGREDIENTS
1 Recipe For A Single Crust Pie
1/4 Cup Sugar
4 Teaspoons Unbleached Flour
1/4 Teaspoon Ginger
2 Cups Sliced Plums
1 Tablespoon Lemon Juice
Cinnamon Sugar
Preheat your oven to 375° F. Prepare the pastry for a single crust pie. On a large piece of lightly floured parchment paper roll the pastry into a 13 inch circle. Slide the paper with the pastry onto a baking sheet and set aside. For the filling you will want to get a large size bowl. Stir together the sugar, flour and nutmeg. Add the slice plums and lemon juice. Toss until well coated. Mound the filling in the center of the pastry. Leave the outer 2 inches uncovered. Fold the uncovered pastry up over the filling. Pleat as necessary. Sprinkle the filling and pastry with the cinnamon sugar. Bake for 50 minutes or until the filling is bubbly and the crust is golden. You may want to cover the edge of the tart with foil the last 10 minutes of baking to prevent overbrowning. Remove from the oven and cool for 30 minutes on the baking sheet on a wire rack. Makes 1 Country Plum Tart and serves 4.
Here is the perfect Sunday dinner dish. You won’t need to do much, but put everything in foil pouches, pop in the oven and go about your afternoon or evening. You can cook this dish in parchment paper if you choose to instead of foil.
INGREDIENTS
1 Pound Fresh Skinless Salmon (3/4 Inch Thick)
4 Sliced Carrots
2 Cups Sliced Mushrooms
5 Sliced Green Onions (Including Green Part)
2 Teaspoons Grated Orange Peel
2 Tablespoons Fresh Herbs (Basil, Oregano, Thyme, Tarragon)
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
4 Halved Garlic Cloves
4 Tablespoons Olive Oil
2 Sliced Oranges
Preheat your oven to 350° F. Rinse the salmon and pat dry with paper towels. Cut the salmon into four serving size pieces and set aside. Fill a small saucepan with 2 cups of water. Place the sliced carrots in the saucepan boil for just 2 minutes. Remove from the heat, drain and set aside. Tear off four large pieces of heavy foil. The foil pieces should be about 24 inch by 18 inches. Fold each piece of foil in half to make an 18×12 inch piece. In a large size bowl combine the carrots, mushrooms, green onions,garlic, orange peel, herbs, kosher salt and pepper. Gently toss to combine. Divide the vegetables among the four pieces of foil. Make sure to place the vegetables in the center of each piece of foil. Drizzle each with olive oil and then top the salmon pieces. Place the orange slices on top of the salmon pieces. Seal the edges of the foil with a double fold. Place the foil packets in a large baking pan. Bake for 35 minutes. You will want the salmon to flake when you open a packet to check for doneness. Remove from the oven and open the packets carefully so that the steam will escape. Transfer the packets to each dinner plate. Serves 4
Talk about a guilty pleasure! Talk about the best of both worlds! I love baked potatoes and I love mashed potatoes. As a matter of fact, I don’t think that I have met a potato that I didn’t like. Twice Baked Potatoes takes some effort, but isn’t complicated. The payoff, however, is huge.
INGREDIENTS
4 Medium Baking Potatoes
1/2 Cup Sour Cream
1/4 Cup Half & Half
1/2 Cup Unsalted Butter
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Chives
1 Cup Shredded Sharp Cheddar Cheese
Preheat your oven to 400° F. Scrub the potatoes and pat dry. Pierce the potatoes with a fork. Place in the oven and bake on the center rack for 40 minutes. Remove from the oven let stand for 10 minutes. Hold each potato with an oven mitt or dish towel and cut a lengthwise slice off the top. The potatoes will look like little canoes. Carefully scoop out the insides and place into a bowl. Make sure that you don’t scoop all of the insides out so the potatoes hold their shape. Mash the potato pulp with an electric mixer on a low speed. Add the butter, half & half, sour cream, salt, pepper, garlic powder and chives. Beat for 2 minutes. Stir in 1/2 cup of the cheddar cheese. Spoon the mashed potato mixture back into the potato shells. Place onto a parchment paper covered baking sheet. Sprinkle the remaining cheddar cheese over the tops of the potatoes. Bake for 20 to 25 minutes. Remove from the oven and let stand for 5 minutes. Transfer to a serving platter and serve hot. Serves 4
I love this dish. You can either bake the burrata or leave it at room temperature. It is so easy to make and absolutely delicious.
INGREDIENTS
4 Small to Medium Sized Red Bell Peppers
16 Ounces Burrata
2 Tablespoons Olive Oil
1 Tablespoon Herb Paste
Preheat your oven to 350° F. Slice off the top of each pepper and then scoop out and throw away the membrane. Cut a think sliver off the bottom of the peppers so they will sit flat. Put the peppers on a parchment paper and drizzle the peppers with the olive oil. Place the peppers in the oven for 10 minutes. While the peppers are baking put the burrata in a medium size bowl and mix with a fork. Remove the peppers from the oven and let cool for 5 minutes. Fill the peppers with the burrata and place back in the oven for 10 minutes. Remove from the oven and let stand for 10 minutes. Transfer to a serving platter. Dot the herb paste on top of the burrata and all over the serving plate. Serve warm or at room temperature. Serves 4