Valentine’s Dinner 2008 (we adjusted the ingredients to yield 2 large cakes) Ingredients 4 heaping tablespoons semisweet chocolate chips 1/4 stick butter 1 cup powdered sugar (plus more for sprinkling) 2 eggs 6 tablespoons flour 1/2 tablespoon hazelnut liqueur (or extract) nonstick spray Nutella Directions Spray 2 large custard cups with nonstick spray. Place on baking sheet. Heat chocolate and... Read more
Valentine’s Dinner 2008 (serving size: much more than we could eat in one sitting! but the leftovers were tasty) Ingredients 1/2 lb. pan-seared sea scallops (reserve remaining 1/2 lb. to sear for leftovers the next day!) EVOO 1 onion, minced 2 garlic cloves, minced 1 lb. assorted mushrooms (portobello, crimini, shitake), stemmed leaves from a handful of fresh thyme sprigs... Read more
Valentine’s Dinner 2008 (serving size: 2) Ingredients 1/2 lb. fresh sea scallops (reserve remaining 1/2 lb. to sear for leftovers the next day!) EVOO pan-searing flour (Wegman’s brand or Wondra brand) salt and pepper Directions Coat skillet with EVOO and crank heat to medium-high. Mix together 2 tablespoons of flour and salt and pepper. Completely coat scallops with mixture. Place... Read more
Valentine’s Dinner 2008 (serving size: 2) Ingredients 1 lb. white asparagus EVOO 1/4 lb. shitake mushrooms 1/2 teaspoon pressed garlic 1/2 teaspoon chopped tarragon leaves salt and pepper balsamic vinegar 1/2 lb. arugula 2 beefsteak tomatoes, thinly sliced Directions In a medium saucepan, bring 1 quart of salted water to a boil. Set up a bowl with ice water and... Read more
Perfect (and incredibly simple) Valentine’s Day treat from Kirsten! Ingredients 1 package of Oreo’s 8 oz. package of cream cheese 2 bags of chocolate chips (milk chocolate or white chocolate) vegetable shortening Directions Combine Oreo’s and cream cheese in food processor. Blend until smooth and shiny. Refrigerate for 1 hour to harden. Roll into ~1 inch balls. Melt chocolate chips... Read more
Ingredients 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend (or taco seasoning) 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced... Read more
Try this with any fresh or frozen fruit (apples, peaches, pears). And it’s best served with vanilla ice cream! Ingredients 5 cups frozen blueberries 4 tablespoons sugar 1/2 cup rolled oats 1/2 cup brown sugar 3 tablespoons flour 1/4 tablespoon cinnamon (or nutmeg or ginger) 1/4 cup butter 1/4 cup chopped nuts Directions Thaw fruit. Do not drain. Place in... Read more
Ingredients 4 tablespoons EVOO 2 portobello mushroom caps, gills removed, cut in half and thinly sliced 1-10oz. container shitake mushrooms, thinly sliced 4 boneless, skinless chicken breasts, cut into bite-size pieces salt and pepper 1/4 cup flour 1 large yellow onion, chopped 4 garlic cloves, chopped 4 medium red potatoes, thinly sliced 2 celery ribs, thinly sliced 1 bay leaf... Read more
Ingredients 4 medium portobello mushroom caps 1 tablespoon Italian dressing 3 medium plum tomatoes, seeded and chopped 2 tablespoons fresh basil leaves, chopped 2 garlic cloves, chopped or pressed 3 oz. shredded Italian blend cheese 2 tablespoons seasoned dry bread crumbs Directions Preheat oven to 425 degrees. Brush outside of caps with dressing. Place mushroom, gill side up, in deep... Read more
Better than bar wings and perfect for football Sundays. Balsamic Chicken Wings (Printable Recipe) Makes 40 wings. Ingredients 1/4 cup soy sauce 1/4 cup honey 1/3 cup balsamic vinegar 4 Tbsp cajun spice 2 Tbsp rotisserie seasoning 40 small chicken wings Directions Combine soy sauce, honey, balsamic vinegar, and spices. Add wings and marinate 1 hour. Preheat oven to 375°F.... Read more