Great breakfast muffins but if you want to turn them into a dessert, add a cream cheese frosting.
Ingredients
2 cups All Purpose Flour
2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 teaspoon salt
1 cup wheat bran
1 1/2 cups dark brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
Directions
Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, bran, and salt in one bowl. In a second bowl whisk together the oil, sugar, eggs, and carrots. Stir the flour mixture into the sugar mixture. Add walnuts.
Using a muffin scoop fill the muffin tin cups to the top of the rim of each center of a muffin that comes out of the cup. Bake for about 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 20 minutes, then move the muffins to a rack to finish cooling.
Cream Cheese Glaze
4 oz cream cheese, softened 1/4 cup (half a stick) of unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
While the muffins cool, make the glaze. Combine all ingredients in a mixer with a whisk attachment;
whisk until creamy and smooth.
Once the muffins are cool, glaze each muffin with Cream Cheese Glaze.
Classic Manhattan Clam Chowder
Ingredients
1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Chopped parsley
Saltine crackers for serving
Directions
Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.
Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.
The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Homemade Shrimp Po-Boy Sandwiches
3 servings
You can buy the creole seasoning or make your own. See recipe.
Shrimp Seasoning
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil
Rémoulade Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Kosher salt
A good sprinkle of paprika
Sandwich
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
Creole seasoning
Sliced tomato
Shredded lettuce
3 French bread rolls, about 6 inches long, warmed
Directions
Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.
Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.
To make the sandwiches
Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.
These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.
Yield 8
Ingredients
2 cups water, lukewarm
2 tablespoons granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons olive oil
5 cups Unbleached Bread Flour
1 tablespoon salt
Directions
Place the dough ingredients in the large bowl on a mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.
Turn the dough out onto a floured work surface and knead by hand for a minute or two.
Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow it to rise in a draft-free place for 1 hour.
After the first rise, deflate the dough and divide it into 8 equal pieces shape each piece into a ball and cover it with greased plastic wrap.
If using a roll pan, spray each of the mold sections with cooking spray.
If you do not have a roll pan, then cover a baking sheet with parchment p[paper.
Working with one piece of dough at a time, shape it into an oval to fit the mold sections of the pan. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.
Cover with greased plastic wrap and let them rise for 30 minutes.
Preheat to 375°F.
Place the pan in the oven and bake them for 30 minutes, or until they’re deeply golden brown. Remove the bread from the oven and cool it on a rack.
Pork Seasoning
2 teaspoons dried parsley
2 teaspoons dried Italian seasoning
1 1/2 teaspoons black pepper
1/2 teaspoon fennel seed
1/2 teaspoon paprika
1 teaspoon red pepper flakes
2 teaspoons salt
1 tablespoon minced garlic
1 teaspoon minced dried onions
Combine all ingredients in a jar and stir well. Store in an airtight container.
To use: Stir 4 teaspoons of seasoning into 1 pound of lean ground pork and set aside for the recipe below. Save the remaining seasoning for another recipe.
Pasta Sauce
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 chopped garlic cloves
1 lb seasoned pork, see recipe above
2 tablespoons tomato paste
28 oz can of whole cherry tomatoes {Cento}
28 oz can fire roasted red pepper strips, undrained
5 fresh basil leaves,
2 pinches of sea salt
Pasta
1 lb bucatini pasta
Parmesan cheese
Directions
For the sauce
Melt the butter and olive oil in a large, deep skillet with a cover.
Add the seasoned pork to the pan and cook until lightly brown. Add the onion and garlic. Cook until the onion softens, about 5 minutes. Add the tomato paste and cook 1 mi ute. Add the remaining sauce ingredients.
Bring the mixture to a boil. Reduce the heat to low, with the cover ajar cover cook the mixture until it thickens for 2 hours.
For the pasta
Cook the pasta according to package directions to just the al dente stage. Using tongs transfer the pasta from the cooking water to the pan with the sauce and cook gently for 2 minutes Serve in pasta bowls topped with grated Parmesan. add a green salad and bread if you want a fuller meal.
Spiced Tuna Fillets
2 servings
Spice Blend:
1/2 tablespoon coriander seeds
1/2 tablespoon fennel seeds
1 teaspoon black peppercorns
Tuna:
2 tuna fillets 1/2 inches thick
2 teaspoons olive oil
Salt to taste
Lemon wedges
Directions
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate.
Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off any excess.
In a 10-inch non-stick skillet, heat the olive oil over high heat until almost smoking. Carefully place the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook another minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, sprinkle with salt, and cook for 2-3 minutes to the desired doneness. Swerve with lemon wedges.
Easy Three Cheese Mac & Cheese
You can prepare this dish early in the day and refrigerate covered with plastic wrap without the breadcrumb topping. Remove from the refrigerator one hour before baking and add the breadcrumb topping.
Ingredients
Kosher salt and freshly ground black pepper
8 ounces fusille pasta
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated sharp cheddar
1 cup diced Velveeta cheese
1/2 teaspoon dried mustard
2 tablespoons melted unsalted butter
1 cup panko breadcrumbs
Directions
Heat the oven to 400 degrees F.
Butter an 8-inch baking dish.
Cook the pasta in salted boiling water for about 5 minutes, 3 minutes less than the package instructions. Drain.
In the empty pot, combine the cream, Gruyère, cheddar, Velveeta, mustard, 1/2 teaspoon salt, and ½ teaspoon pepper. Add the hot pasta and stir well. Turn the mixture into the prepared baking dish.
Combine the panko crumbs with the butter and sprinkle over the top of the casserole. Bake in the preheated oven for 30 minutes.
Baked Zucchini
Ingredients
2 medium zucchini trimmed and cut into ½- inch cycles
2 tablespoons Extra virgin olive oil
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1! 2 teaspoons kosher salt
Directions
Oil a baking dish. Bake the zucchini in a 400-degree F oven with the dish of macaroni and cheese.
Combine the zucchini slices with the seasonings. Mix well. Arrange the slices overlapping each other in the prepared baking dish. Drizzle with the oil. Place the dish in the oven after the macaroni has baked for 15 minutes. Bake the zucchini for 15 minutes/
Ingredients
2 16-20 ounce skin-on, bone-in split chicken breasts
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
`/4 teaspoon black pepper
2 tablespoons olive oil
1- 9 oz package of fresh butternut squash ravioli
1 medium zucchini
Sauce
2 tablespoons melted butter
1/2 cup chicken stock or chicken broth
1 cup heavy whipping cream
4 ounces parmesan cheese, shredded or grated
Directions
Preheat your oven to 400°F. In a small bowl, combine the oil, Italian seasoning, salt, and pepper. Place the breasts in an oiled baking dish, Rub seasoning all over the chicken on both sides. Bake for 20 minutes.
In a 9-inch pie plate, alienate the ravioli and zucchini slices. Combine the sauce ingredients in a bowl and pour over the ravioli;i. Place the side in the oven with the chicken and bake both dishes for 20 minutes.
Ingredients
5 cloves garlic
1 medium or 2 small shallots
1 lemon, juiced
½ cup chopped parsley
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 (10-ounce) or 3 (6.5-ounce) cans of chopped clams in juice
8 ounces of dried linguine pasta
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Directions
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the sauce.
Finely chop the garlic and shallots (about 1/4 cup), and place both in the same small bowl.
Heat 2 tablespoons of the olive oil in a deep 12-inch frying pan over medium-low heat until shimmering. Add the garlic and shallot and cook for 2 minutes. Add the red pepper flakes and cook for 1 minute more.
Increase the heat to medium-high. Add 1 cup dry white wine and cook until the liquid is reduced by half about 3 minutes.
Using a strainer over a bowl, empty the cans of clams. Add the liquid to the skillet.
Reserve the clams for later. Bring the liquid to a simmer. Drizzle in the remaining 1/4 cup olive oil and stir with a wooden spoon to incorporate the oil into the broth fully. Reduce the heat to maintain a bare simmer while you cook the pasta.
Add 8 ounces of dried linguine pasta to the boiling water and cook for 2 minutes less than the package directions for al dente, about 7 minutes.
Using a skinner or tongs, transfer the linguine directly into the skillet. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook over medium-high heat, tossing the pasta often, for 4 minutes. If the pan is dry, add the pasta water a tablespoon at a time as needed. Add the reserved clams and gently toss until fully combined and the clams are just warmed through (do not overcook), about 2 minutes more.
Remove the pan from the heat. Squeeze the juice from the lemon over the pasta. Add 2 tablespoons unsalted butter and the parsley. Stir and toss vigorously until the butter is melted and the parsley is evenly distributed.
Serve this dish with a salad made of mixed greens, shaved Parmesan cheese, and Italian dressing.
TORTA DI MELE (TUSCAN APPLE CAKE)
Ingredients
2 x large apples, peeled, finely chopped
Zest and juice of 1 large lemon
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup honey
1 cup extra virgin olive oil
3 large eggs
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with a circle of parchment cut to fit the bottom of the pan.
Toss the chopped apples into a bowl with the lemon juice and zest.
Mix the flour, cinnamon, baking powder, baking soda, and a pinch of sea salt in a large mixing bowl.
In a separate bowl, whisk together the honey, extra virgin olive oil, and eggs together to combine.
Mix the extra virgin olive oil mixture into the flour mixture with a wooden spoon until you have a smooth thick batter.
Fold the apples into the batter. then pour the batter into the prepared pan.
Bake the cake for 45 minutes, or until an inserted skewer comes out clean when tested. Allow the cake to cool for 30 minutes in the pan, then remove to a wire rack to cool completely.
Dust with powdered sugar before slicing. You can serve it with honey yogurt. {Mix 2 tablespoons of honey with 1 cup of Greek plain yougurt}
.
2 servings
Ingredients
2 All Beef Knockwurst links, each about 4 oz
2 tablespoons butter
1 small onion, cut into thick slices
⅓ of a small head of cabbage, about 12 oz, cut into thick slices
1 large carrot, cut into 1/2-inch slices
1 medium Yukon gold potato, cut into ½-inch thick slices
1 cup of chicken broth
1 teaspoon whole-grain dijon mustard
¼ teaspoon caraway seeds
¼ teaspoon black pepper
Directions
Combine the chicken broth, mustard, caraway, and black pepper in a small mixing bowl.
In a deep skillet with a cover melt the butter. Brown the knockwurst on all sides over medium heat. Remove the knockwurst to a plate. Add the cabbage and chicken broth mixture. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 30 minutes or until the vegetables are tender.
After 15 minutes, place the knockwurst on top of the vegetable, cover it, and cook for the remainder of the time.
Italian Ribeye Steak
Ingredients
2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed
Directions
Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.
You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.
Baked Potatoes
Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper
Directions
Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.
Sugar Snaps
Ingredients
4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
Directions
Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.
Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.
