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 photo Homemade Tim Tams.jpg

Homemade Tim Tams
Prep time: 30 MINUTES + CHILLING cook time: 10 MINUTES total time: 1 HOUR 30 MINUTES yields: MAKES ABOUT 14 TIM TAMS


4 ounces (1 stick or 115 grams) unsalted butter, softened
½ cup (115 grams/4 ounces) granulated sugar
1 whole large egg
¼ cup (30 grams/1 ounce) unsweetened (Dutch) cocoa powder
1 cup (150 grams/5.5 ounces) unbleached all-purpose flour
Pinch of salt

4 ounces (1 stick or 115 grams) unsalted butter, softened
1 cup (125 grams/4.5 ounces) powdered confectioners’ sugar
1 tablespoon unsweetened (Dutch) cocoa powder
1 tablespoon malted milk powder

7 ounces (200 grams) milk chocolate, chopped
1 tablespoon coconut oil
Roasted chopped peanut + toasted pumpkin seeds (optional)


Cream together the butter and sugar until pale and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in color. Add the cocoa powder and beat until smooth and no lumps appear. Add the flour and salt until fully incorporated. The dough will be very soft. Turn the dough onto a piece of parchment paper or wax paper. Top with another piece of parchment paper, and roll the dough out into a large rectangle about ¼-inch thick. Put the dough on a baking tray and place in the freezer for 30 minutes. Preheat the oven to 350 degrees F. (180 degrees Celsius) and line two baking sheets with parchment paper. Take the dough out of the freezer and slice it into 28 small 3x6 cm (1 ¼ x 2 ½ inch) rectangles. Separate the rectangles and spread them out on the prepared baking trays. Bake for 10 minutes, then transfer to a wire rack to cool completely. To make the filling, cream the butter until soft, add in the remaining ingredients and beat until well combined. Spread a heaping teaspoon of filling onto half of the cookies. Top with the remaining cookies, then place in the refrigerator to chill while you melt the chocolate for the coating. For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt together in the microwave on High (100%) in 30-second bursts, stirring well after each burst. Once the chocolate is mostly melted, remove and stir gently until smooth. You may also melt the chocolate on the stove over a double broiler. Take a chilled cookie and carefully coat it in the chocolate - I like to use a fork and then allow any excess chocolate to drip off back into the bowl. If desired, top each bar with chopped peanuts and or toasted pumpkin seeds. Chill in the refrigerator and then dip one more time through the melted chocolate if desired. Place back on the baking trays and chill until the chocolate is solid.
nverland: (cooking 3)
[personal profile] nverland

PREP TIME 10 mins TOTAL TIME 10 mins Serves: 6-8


Apple Cranberry Bacon Salad
1 small head Romaine lettuce
8 oz. baby spinach
2 Fuji or Honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
½ small red onion, thinly sliced
1/3 cup Feta cheese crumbles
¾ cup caramelized walnuts*

Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
¼ cup honey
2 tablespoon sugar
1 tablespoon poppy seeds
½ teaspoon salt
1 teaspoon dry minced onion
¾ cup extra virgin olive oil

Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

All ingredients are a guideline. Add more or less of your favorite salad fixings.

COOK TIME 5 mins TOTAL TIME 5 mins

1 cup nuts*
¼ cup sugar
1 tablespoon butter
¼ teaspoon cinnamon (optional)

Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.

*If using chopped nuts, don’t chop them too small or they will burn.
nverland: (Cooking 1)
[personal profile] nverland
 photo 7-Layer Dulce De Leche Oatmeal Chocolate Chip Bars..jpg

7-Layer Dulce De Leche Oatmeal Chocolate Chip Bars.
Prep time: 10 MINUTES cook time: 40 MINUTES total time: 50 MINUTES + 2 HOURS OR SO TO COOL yields: 18-20 BARS


Cookie Base
2 cups old fashioned oatmeal
2 cups all-purpose flour
¾ cup light brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
1 cup canola oil
2 eggs
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chips
1 (13 ounce) Dulce de Leche, warmed so it is pourable

Remaining Layers
1 1/3 cups flaked coconut, sweetened or unsweetened
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup roasted cashews
1 cup dark chocolate melted


Preheat the oven to 350 degrees. Line a 9x13 inch Pyrex pan with parchment and then spray with non-stick spray. In a medium size mixing bowl combine the oatmeal, flour, brown sugar, sugar, baking soda, salt, eggs, canola oil and vanilla. Using an electric mixer, mix until a dough forms. The dough will be crumbly, just keep mixing until all the ingredients are combined. Stir in ½ cup to ¾ cup chocolate chips. Press 2/3 of the dough into the prepared Pyrex pan. Spoon the Dulce de Leche over the dough and carefully spread it in an even layer. Sprinkle the remaining dough over top the Dulce de Leche. Place in the oven and bake for 15-20 minutes or until just set. You do not want to over bake these since they will go back in the oven. Remove from the oven and sprinkle on the coconut and semi-sweet chocolate chips. Drizzle the sweetened condensed milk over top and then add the cashews in an even layer. Place back in the oven for 25 minutes or until the top has turned a golden brown color. Remove from the oven and drizzle the bars with melted dark chocolate. Allow the bars to cool at room temperature or in the fridge for at least two hours before cutting. Store in a cool place or in the fridge.

*Recommend baking these the night before so they have plenty of time to cool and harden. It will make cutting them much easier.
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[personal profile] nverland
 photo 31-Chocolate -Spider -Treats.jpg

Chocolate Spider Treats

1 pkg (3.9 oz) instant chocolate pudding
2 c cold milk
1 pkg individual tart shells (6)
½ c finely chopped sandwich cookies
48 pieces 3 ½ inches each red or black shoestring licorice
12 blue, green, yellow, orange candy pieces (m&m’s or Reese’s pieces

Directions Step-By-Step
1 Prepare pudding with milk according to package directions.
2 Spoon into crusts; sprinkle with cookie crumbs.
3 Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best).
4 Press candies in place for eyes
5 Refrigerate until serving
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[personal profile] nverland
 photo 29-CANDY20-CORN20-MAGIC20-BARS.jpg

Yield: 24 BARS


1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups white chocolate chips
1 cup peanut butter chips
1 cup coconut
1 cup candy corn
1 can sweetened condensed milk (14 ounces)


Preheat oven to 350F. Line a 9x13” pan with foil and spray with cooking spray.
I used a box of graham cracker crumbs, but if you only have actual graham crackers, process them in a food processor until they are a fine crumb. Stir into butter. Press into the bottom of your prepared pan.
Sprinkle white chocolate chips, peanut butter chips, coconut, and candy corn over the top. Pour sweetened condensed milk evenly over the top of the bars.
Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

If you can’t find peanut butter chips, you can use butterscotch, or add more white chocolate chips, or use regular chocolate chips.
I’ve had some complaints that the candy corn either melts in the oven, or that it becomes too hard to eat. These bars didn’t give me that problem, and I’m not sure why they would give different results to others, except that all ovens bake differently and maybe all candy corn is not created equal. A solution if you’re worried about that result is to leave out the candy corn during baking, and sprinkle it on as soon as they are removed from the oven. This should melt them enough that they stick, but they won’t become hard. I have not tried that method, but I think it would solve the problems some are having. Also - ALWAYS use FRESH Candy Corn. Candy Corn does not age well!
nverland: (Cooking 1)
[personal profile] nverland
Captain Robert’s Infamous Pyrates Blood Sauce

1 cup stolen red wine (dry),
1 shot of rum (cook drinks)
4 tbs Red Wine Vinegar,
½ cup molasses,
1 cup ketchup,
2 tbs Dijon Mustard,
1 ts Chili Powder,
2 tbs Worcestershire Sauce,
1 ts Celery Seeds,
1 ts Kosher Salt,
½ ts Curry Powder,
1 ts Ground Cumin,
1 tbs Cayenne Pepper
1 tbs cooks own blood,
1 diced habanero

Simmer tell thick, spread on the meat of something that died, that you then cooked over an open flame. Eat, receive praise.
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 photo 24-Vegetable -Toad-in-the-Hole.jpg

Vegetable Toad-in-the-Hole

2 large eggs
¾ cup whole milk
¾ cup all-purpose flour
2 tablespoons plus 1 teaspoon whole-grain mustard
3 tablespoons vegetable oil
Sea salt
2 small carrots, cut into 2-inch lengths
2 tablespoons unsalted butter
1 medium onion, cut into ½-inch-thick wedges
2 garlic cloves, sliced
2 ounces haricots verts or thin green beans
1 cup halved cherry tomatoes
1 tablespoon finely chopped basil
½ teaspoon finely chopped thyme
½ teaspoon finely chopped rosemary

In a medium bowl, beat the eggs with the milk, flour, 2 tablespoons of the mustard, 1 tablespoon of the oil and a generous pinch of salt. Let the batter stand for 15 minutes.
Preheat the oven to 400°. Set a steamer basket in a medium saucepan filled with 1 inch of water. Add the carrots, cover and steam over high heat until just tender, about 4 minutes.
Add the remaining 2 tablespoons of oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.

Meanwhile, in a large skillet, melt the butter. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes. Add the haricots verts and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes. Add the carrots, tomatoes, basil, thyme, rosemary and the remaining 1 teaspoon of mustard and cook, stirring, until hot, about 1 minute. Season the vegetables with salt and pepper.
Pour the batter evenly into the hot pan and scatter the vegetable mixture on top. Bake for 30 to 35 minutes, until puffed and lightly browned. Cut into squares and serve.
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 photo 09-Death -By -Butterbeer -Cupcakes -with -Treacle -Butter -Frosting -and -Chocolate -Covered -Pretzels.jpg

Death by Butterbeer Cupcakes w/Treacle Butter Frosting + Chocolate Covered Pretzels.


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
3 large eggs
½ cup canola oil
1 teaspoon butter extract
Seeds from one vanilla bean, divided
½ cup buttermilk
½ cup pumpkin beer (or cream soda)
1 cup toffee bits (optional)

Butterbeer Sauce
1 (11 ounce) bag butterscotch chips
½ cup heavy cream
1 tablespoon honey

Treacle Butter Frosting + Chocolate Pretzels
30-40 mini pretzel twists
9 ounces semi-sweet or milk chocolate, melted
8 tablespoons salted butter, softened
2 teaspoons unsulphured molasses
1 ¾ cup powdered sugar (or more if desired)
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon butter extract
1/3 cup Butterbeer sauce (directions above)
2 tablespoons heavy whipping cream
Broom stick cookies, for decorating (optional)


Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.
In a medium size mixing bowl, combine the flour, baking powder, baking soda, salt and brown sugar.
In the bowl of a stand mixer or in a large mixing bowl, combine the eggs, canola oil, butter extract, seeds from half a vanilla bean and the buttermilk. Beat until smooth.
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the beer and mix until combined. Batter should be pourable, but not super thin. Stir in the toffee bits - if using.
Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before frosting.
Meanwhile, make the Butterbeer sauce. Add the butterscotch chips, cream and honey to a small sauce pot. Set over low heat, stirring often until melted and smooth. Remove from the heat.
To make the frosting, melt chocolate in the microwave on 30 second intervals, stirring between each, until smooth. You may also use a double broiler. Dip each pretzel in chocolate, allowing excess to drip off. Place on wax paper lined cookie sheets and chill in the freezer until firm, about 10 minutes.
Add the butter, molasses and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder, vanilla and butter extract. Beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Beat in 1/3 cup butterbeer sauce + the seeds from ½ of the remaining vanilla bean until smooth and creamy. Add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
Now take about 1/3 to ½ the chocolate covered pretzels and finely chop them. Stir the pretzels into the frosting. Skip this step if you like a smooth frosting.
To assemble the cupcakes, pipe frosting onto each cupcakes (or just smooth it on with a knife). Garnish each cupcake with a chocolate covered pretzel. If needed, warm the butterbeer sauce until just smooth enough to drizzle. Drizzle each cupcake with butterbeer sauce just before serving. Sink your teeth in!
nverland: (cooking 3)
[personal profile] nverland
 photo Tips for making salsa without tomatoes.jpg

Tips for making salsa without tomatoes

1. Start with something sweet and soft in texture: Such as mangos, peaches, cherries or even pineapple.

2. Add something crunchy and mild: For this element you can use a bell pepper or cucumber, depending on what you have on hand.

3. Mix in something spicy: You can choose to use just about any chili pepper you like: jalapeño, serene, scotch bonnet or habanero.

4. Add some onion: This can be red onion, shallot, scallions or even sweet onions. Just be sure to dice them up quite small.

5. Don’t forget the acid: The normal go-to here is lime juice, but you can use vinegar or another citrus juice to mix things up.

6. Top it off with herbs: Use cilantro in your salsa, but there are many folks who don’t. Feel free to use parsley or even basil for a unique flavor.

7. Finish with salt: Add salt at the very end and adjust to your personal taste
nverland: (cooking 3)
[personal profile] nverland
 photo Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise..jpg

Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise.
Prep time: 20 MINUTES cook time: 10 MINUTES total time: 30 MINUTES yields: MAKES 4


Coconut-Almond Hollandaise
¼ cup blanched almonds
¾ cups unsweetened flaked coconut
1 tablespoon Dijon mustard
Zest + juice of lemon
1 ¼ cups Coconut-Almond Milk
¼-1/3 cup olive oil
3 tablespoons fresh basil, chopped
Salt and pepper, to taste

Pineapple Caprese Benedict
2 tablespoons olive oil
4 slices thick cut grainy sourdough bread (use a gluten-free bread if needed)
8 ounces fresh mozzarella, sliced
½ ripe pineapple, sliced in half circle slices
1 cup fresh basil leaves
4 poached eggs
Salt, pepper and crushed red pepper, for sprinkling


Add the blanched almonds, coconut, Dijon mustard, zest + juice of 1 lemon and the coconut almond milk to a high-powered blender or food processor. Process for about 3 minutes until the mixture is well blended. With the blender running, stream in the olive oil. Blend another 5 minutes. The longer you blend the sauce for, the smoother and creamier it will be. I let mine go a full 10 minutes. Season with salt and pepper. Stir in the basil. If the sauce seems too thick at any point, just add more coconut almond milk to thin. Store in the fridge.

Pineapple Benedict
Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the bread and pineapple with olive oil. Once the grill is hot, add both the bread and pineapple (do this in batches if your grill is not large enough). Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill, keep the grill warm. Place the grilled pieces of bread on a serving platter or plate. Divide the basil among the pieces of bread. Working quickly, take the slices of mozzarella and place them on the hot grill. Cook 15 seconds and then flip and cook another 15 seconds. Place the cheese on top of the basil and bread. Add the grilled pineapple. Poach the eggs and place them on top of the pineapple. Drizzle with hollandaise and sprinkle with crushed red pepper, salt and pepper.
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[personal profile] nverland
 photo Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries  Burrata..jpg

Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
Prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES yields: SERVES 4


1 dried ancho chile pepper, finely crushed
2 tablespoons smoked salt
4 of your favorite cut steaks, I used bone-in ribeye
2 tablespoons olive oil
8 ounces fresh burrata cheese

Drunken Cherries
2 tablespoons butter
1 small shallot, chopped
2 cloves garlic, chopped
2 cups fresh or frozen cherries, pitted*
1 cup red wine
2/4 cup balsamic vinegar
1 tablespoon fresh thyme, chopped
2 tablespoons fresh basil, chopped
Salt and pepper, to taste


In a bowl, combine the crushed ancho chile pepper and smoked salt. Set aside. Remove the steak from the fridge and allow to sit on counter while you prepare the cherries. To make the cherries, add the butter to a large skillet. Add the shallot and garlic, cook until soft and fragrant, about 2-3 minutes. Add the cherries and cook until they begin to soften and burst. Slowly pour in the red wine and balsamic. Add the thyme and bring the sauce to a low boil. Cook until thickened and reduced to a pourable syrup, about 5 minutes. Stir in the basil and season with salt and pepper to taste.

Meanwhile, preheat the grill or a grill pan to high heat. Rub the steaks all over with olive oil and season with the smoked ancho chili salt. Once the grill is hot, cook the steaks until your desired doneness is reached, about 5-8 minutes (depending on thickness) for medium-rare, per side. Remove the steaks and allow to rest 5 minutes. Plate the steaks and top with the cherry sauce. Place a little burrata cheese on the side next to the steak and drizzle lightly with olive oil, salt + pepper.

*When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.
nverland: (Cooking 2)
[personal profile] nverland



1 ¼ cups fresh-pressed apple cider (unfiltered, raw apple juice)
¼ cup pure maple syrup
2 tablespoons smooth or grainy Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon black pepper
1 orange, scrubbed
1 best-quality bone-in smoked ham (6 to 7 pounds)
1 cinnamon stick


Pour cider into a 6-quart slow cooker. In a small bowl, combine maple syrup, Dijon, ginger and pepper. Zest the orange into the bowl and mix the marinade ingredients together.
Rub the marinade onto one side of the ham and place it marinade-side-down into the slow cooker. Spoon the rest of the marinade all over the rest of the ham.
Peel the orange and coarsely chop the pulp, discarding any seeds. Add the orange around the sides of the ham and tuck the cinnamon stick inside too.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
To serve, transfer the ham to a platter. Cover to keep warm. Strain liquid from the slow cooker into a gravy pitcher and serve with the ham.

*If you are preparing this recipe as gluten-free, just be sure to use brands of apple cider, maple syrup, mustard and ham that are known to be GF.
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 photo Jeweled Rice Pilaf with Carrots.jpg

Jeweled Rice Pilaf with Carrots

½ cup sliced almonds
1 pound carrots, peeled and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil
Kosher salt
2 leeks, white and light green parts only, thinly sliced
2 ½ ounces angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
3 ¾ cups low-sodium vegetable broth
3 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup chopped pitted Picholine olives
¼ cup chopped parsley

Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer.
Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from
the heat and let stand, covered, for 10 minutes.
Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges.

The rice can be refrigerated overnight and rewarmed before serving.
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 photo Grilled Vegetable Fajitas with Creamy Jalapentildeo Sauce.jpg

Grilled Vegetable Fajitas with Creamy Jalapeño Sauce
Prep time: 45 mins Cook time: 20 mins Total time: 1 hour 5 mins Serves: 4-6


For the Marinade
¼ cup olive oil
¼ cup lime juice
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper

For the Creamy Jalapeño Sauce
2-6 jalapeno peppers, stemmed, halved and optionally seeded
1-2 tsp. olive oil
1 cup raw cashews, soaked in water 4-8 hours and drained
½ cup unflavored soy or almond milk
¼ cup water
¼ cup lime juice
2 tsp. agave
½ cup fresh cilantro
Salt to taste

For the Grilled Vegetables
½ lb. asparagus spears, tough ends trimmed
2 large portobello mushrooms, cleaned and sliced ¼ inch thick
1 large zucchini, sliced ¼ inch thick
1 red bell pepper, sliced into strips
1 red onion, sliced into strips

For Serving
4-6 medium flour tortillas


Marinate the Vegetables
Stir marinade ingredients together in small bowl. Place veggies in a shallow dish and pour marinade over them. Allow to marinate for 30-60 minutes at room temperature.
Prepare the Sauce
Prepare barbecue grill by building a medium-high fire or heat a gas grill to medium-high.
Gently rub brush or rub (using gloves) jalapeños with oil. Place on grill, cut side up, and grill until tender and lightly charred, about 5 minutes.
Place jalapenos into food processor bowl, along with cashews, milk, water, lime juice and agave. Blend until smooth, stopping to scrape down sides of bowl as needed. Add cilantro and blend again until finely chopped and well mixed. Season with salt.

Grill the Vegetables
Place vegetables onto prepared grill and cook until tender and charred, turning once and brushing with reserved marinade.

Optionally, warm tortillas on the grill for a minute or two, being careful not to overcook. Stuff with grilled vegetables and creamy jalapeño sauce.

Obviously, you want to go with fewer jalapeños for a milder sauce, and more for a spicier version. You can also include the seeds for more heat.
This recipe makes more sauce than you’ll need for the fajitas. Use the leftovers as salad dressing, sandwich sauce, burrito sauce, or make another batch of fajitas later in the week.
nverland: (Cooking 1)
[personal profile] nverland
Cheeseburger in Paradise Pie


1 lb lean ground beef
1 large onion (chopped)
½ teaspoon of seasoned salt
½ teaspoon of garlic powder
A dash or Worcester sauce
1 cup of shredded cheddar cheese
1 cup of milk
½ cup of Original Bisquick mix
2 eggs


Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and Worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Serves 4-5 people
nverland: (cooking 3)
[personal profile] nverland
Bob Keeshan’s Raspberry Chicken

4 skinned, boned, whole chicken breasts
1 cup dry white wine
2 cups dairy sour cream
2 tablespoons raspberry jam
2 tablespoons raspberry syrup
1 tablespoon raspberry vinegar
Fresh red raspberries

Slice chicken diagonally into long 1-inch strips. Heat wine to boiling in large frypan. Add chicken. Cook over medium heat, stirring occasionally, until chicken is thoroughly cooked, 5 to 6 minutes. Using slotted spoon, remove chicken; arrange in center of serving platter. Keep warm.

Combine sour cream, jam, syrup and vinegar in medium saucepan. Cook over medium hear, stirring constantly, until thoroughly heated.

To serve, spoon half of sauce over chicken. Pass remaining sauce. Garnish with fresh raspberries and watercress.

(Bob Keeshan was Captain Kangaroo, and the original Bozo the Clown)
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 photo Black Bean and Avocado Loaded Baked Potatoes.jpg

Makes 2 potatoes

2 baking potatoes
1 Tbsp oil
1 garlic clove, minced
1 - 15 oz can (1 ½ cups) black beans
½ cup corn, fresh or frozen
¼ cup chopped green pepper
½ cup water
Dash of salt
Hot sauce to taste
½ cup cheddar
½ avocado, sliced
¼ cup sour cream
1 chive, sliced

Preheat the oven to 375ºF.

Scrub the potatoes. Cut a slit down the middle, lengthwise. Wrap in tinfoil, and place in the oven for 1 - 1 ½ hours, or until soft to squeeze.

While the potatoes are baking, in a large frying pan, fry the garlic and black beans for a few minutes on low heat. Add the corn, green peppers, and water and simmer until the water has evaporated. Season with salt and hot sauce.

Cut open the potatoes, sprinkle with cheese, top with the black bean mixture, sliced avocado, sour cream, and chives. Season with hot sauce.
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 photo Tacos al Pastor.jpg

Tacos al Pastor

1 tablespoon canola oil, plus more for brushing
3 garlic cloves
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon ground cloves
4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
1/3 cup pineapple juice
¼ cup distilled white vinegar
2 tablespoons achiote paste
Sea salt
2 pounds boneless pork shoulder, sliced ¼ inch thick
½ medium pineapple, peeled and sliced ½ inch thick
1 medium red onion, sliced crosswise ½ inch thick
Warm corn tortillas, chopped cilantro and lime wedges, for serving

In a medium saucepan, heat the 1 tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.
Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the pork and turn to coat. Set the bag in a small baking dish and refrigerate overnight.
Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil.
Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes.
Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro and lime wedges.
nverland: (Cooking 1)
[personal profile] nverland
 photo Sweet Kentucky Bourbon Corn Pudding with Candied Jalapentildeos..jpg

Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
Prep time: 10 MINUTES cook time: 50 MINUTES total time: 1 HOUR yields: MAKES 1 (9x13 INCH) PAN (SERVES 6-8)


8 ounces cream cheese, softened
4 cups fresh or frozen corn
1 cup cornmeal
½ teaspoon salt + pepper
1- 1 ½ cups milk
¼ cup bourbon
6 tablespoons unsalted butter, melted
2 eggs
¼ cup honey
1 cup sharp cheddar cheese, grated

Candied Jalapeños
½ cup granulated sugar
4 tablespoons honey
1 cup apple cider vinegar
Pinch of salt
6 jalapeños, sliced


Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. In a mixing bowl, beat together the cream cheese, corn, cornmeal, salt and pepper until combined. Stir in 1 cup milk, the bourbon, melted butter, eggs and honey. If your batter seems thick add milk to make it pourable, but no more than ½ cup. Stir in the cheddar cheese. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until lightly golden and no longer wiggly in the center. Allow to sit 10 minutes before serving. Serve warm with the candied Jalapeños.

Candied Jalapeños- Add the sugar, honey, apple cider vinegar and a pinch of salt to a small sauce pan. Bring to a boil over high heat, stirring often to dissolve the sugar. Add the jalapeños and cook 1 minute longer, remove from the heat. Allow the mixture to cool and then store in a glass jar for up to 1 week in the fridge.
nverland: (cooking 3)
[personal profile] nverland
 photo Grilled Pineapple Salsa.jpg

Grilled Pineapple Salsa
Prep time 5 mins Cook time 20 mins Total time 25 mins Serves: 3 ½ cups

½ ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
½ small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
1 jalapeno, whole
½ cup loosely packed cilantro, finely chopped
1 tablespoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cumin
Salt and pepper to taste
Olive oil

Grease grill and heat to medium high heat.
Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 6-8 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
Can be served immediately or even better chilled.


Good Food Every Day

June 2017



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