Neely's Pimento Cheese Crostini

Pimento Cheese and Bacon Crostini
Original recipe found here

INGREDIENTS:

• 2 1/2 cups shredded extra-sharp white cheddar cheese
• 2 1/2 cups shredded extra-sharp orange cheddar cheese
• One 7-ounce jar pimientos, drained and finely chopped
• 3/4 cup mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• Cayenne pepper
• 40 slices baguette, toasted
• 4 strips cooked bacon, crumbled

DIRECTIONS:

1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
2. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes.  Serve immendiately.
3. *Note: The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

-Derek

Ree's Pork Tenderloin

Herb Roasted Pork Tenderloin
Original recipe found here

INGREDIENTS:

• 2 whole Pork Tenderloins
• Salt And Pepper, to taste
• 8 Tablespoons Herbs De Provence (more If Needed
• 1 cup Preserves (fig, Peach, Plum)
• 1 cup Water
• 1 Tablespoon Vinegar

DIRECTIONS:

1. Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
2. Place the pork on a rack or in a large skillet and roast in the oven for 15-18 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.
3. While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.
4. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes or grits.

-Alyssa

Spicy Chicken Rigatoni

Spicy Chicken Rigatoni
Original recipe found here

INGREDIENTS:

• 1/4 cup oil
• 1/2 tablespoon crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 8 oz uncooked chicken, sliced
• 1 1/2 cup Parm Rosa sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 teaspoon crushed red pepper (for garnish)

DIRECTIONS

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

-Alyssa

Giada's Peanut Butter Cookies

Peanut Butter Cookies with Blackberry Jam
Original recipe found here

INGREDIENTS:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
• 3/4 cup creamy peanut butter, at room temperature
• 3/4 cup sugar, plus 1/4 cup
• 1/2 packed cup light brown sugar
• 1 egg, room temperature, beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup blackberry jam

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

-Alyssa

Gingerbread Men

Gingerbread Cookie Cutouts
makes about 20 2" gingerbread men
Recipe by Martha Stewart

INGREDIENTS:
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses

DIRECTIONS:

1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut with shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 13 to 15 minutes. Let cool on sheets on wire racks.

-Alyssa

Paula's BBQ Meatloaf

Barbecue Meatloaf

Recipe by Paula Deen

INGREDIENTS:

• 1 1/2 pounds ground beef
• 1 cup fresh bread crumbs
• 1 onion, diced
• 1 egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 (8-ounce) cans tomato sauce
• 3 tablespoons vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 cup water, to thin sauce if necessary

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. 
3. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. 
4. Bake for 1 hour, basting every 15 minutes with the pan juices.

-Derek

Tacos and Italian French Dip

Taco night

Pioneer Woman | Hot & Spicy Italian Drip Beef

:)

-Alyssa & Derek

Turkey Tetrazzini

Turkey Tetrazzini

Recipe by Ree Drummond

INGREDIENTS

• 1 1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1 1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

DIRECTIONS:

1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven).  Drain, rinse, and set aside.
2. In a large pot, heat butter over medium-high heat.  Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes.  Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. Sprinkle in flour, then stir the mushrooms around for another minute.  Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4. Reduce heat to medium low.  Cut cream cheese into pieces and add it to the pot.  Stir it to melt.  Add the leftover turkey, the olives, the peas, the bacon, and the cheeses.  Stir to combine, adding salt and pepper as needed.
5. Add the cooked spaghetti and stir it to combine.  Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven.  
6. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.  Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

-Derek

Cinnamon Cupcakes with Pumpkin Frosting

Cinnamon Cupcakes

Original recipe found here

INGREDIENTS:

Cupcakes

• 1 box french vanilla cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons cinnamon

Frosting

• 1 16oz container buttercream frosting
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 tablespoon cornstarch

DIRECTIONS:

1. Preheat oven to 325 degrees F.  Line cupcake tin with paper holders.
2. Combine cake mix, water, oil, eggs and cinnamon.  Fill each cupcake mold 2/3 full and bake for 18 to 20 minutes.  Allow cupcakes to cool before frosting. 
3. To make the frosting: Use a hand-mixer on medium speed to combine buttercream, pumpkin puree, cinnamon, nutmeg and cornstarch.  If frosting is too thin, add more cornstarch.  Using a piping bag to frost cupcakes.  Garnish with a sprinkle of cinnamon.  Frosting can be refrigerated the night before decorating.  

-Alyssa

Thanksgiving Party

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies
Original recipe from Annie's Eats

INGREDIENTS:

For the cookies:

• 3 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract

For the coating:

• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• Dash of all spice

DIRECTIONS:

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside. 
2. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.   Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. 
3.  With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
4. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper. 
5. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2 1/2 tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 
6. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Re-coat the bottom of the glass in the sugar-spice mixture as needed. 
7. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

-Alyssa

Pumpkin Bread

Pumpkin Bread or Muffins

INGREDIENTS:

• 1 (15 oz.) can pumpkin 
• 2/3 cup cold water 
• 1 cup oil 
• 3 eggs 
• 3 1/4 cups flour 
• 3 cups sugar 
• 2 teaspoons baking soda 
• 1 teaspoon nutmeg 
• 3 teaspoons cinnamon 

DIRECTIONS:

1. Preheat the oven to 350°.
2.  Mix the liquid ingredients first; then, add the (sifted) dry ingredients. 
3. For 24 muffins, bake for 30-35 minutes. For bread, use two loaf pans (greased and floured), and bake for 50-60 minutes.

-Alyssa

Mashed Butternut Squash

Mashed Butternut Squash

INGREDIENTS:

• 2 medium-large butternut squash
• 6 tablespoons (3/4 stick) butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup packed brown sugar

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Place squash on baking sheet and bake 70 minutes, or until a knife can be inserted into squash. Remove from oven and let cool slightly, 15 to 20 minutes.
3. Cut the squash in half lengthwise; scoop out the seeds and discard. Using a spoon, remove the flesh and place in a skillet over medium heat.  Cook covered for 15 minutes.  
4. Add the brown sugar, salt, and pepper.  Stir to combine for 5 minutes, uncovered.
5. Take the squash off the heat and transfer to a casserole dish.  Using an immersion blender, blend the ingredients until you reach a smooth consistency.  
6. Serve immediately or refrigerate for a later time.  To reheat, set oven to 325 degrees F and heat for 15-20 minutes uncovered.  

-Alyssa

Apple Cinnamon Sangria

Apple Cinnamon Sangria

Original recipe from Cooking Light magazine

INGREDIENTS:

• 3 1/2 cups chopped Honeycrisp apple
• 1/2 cup apple schnapps
• 1/4 cup honey
• 2 (3-inch) cinnamon sticks
• 2 (1/4-inch) slices peeled fresh ginger
• 1 large navel orange, quartered
• 1.5 liter bottle fruity red wine (such as Beaujolais)
• 3/4 bottle champagne, chilled
• 1 cored and sliced apple

DIRECTIONS:

1. Combine first 7 ingredients in a large bowl; stir well. Refrigerate for at least 4 hours or overnight.
2. Strain wine mixture through a sieve into a pitcher; discard solids. Add the champagne and apple slices right before serving.  

-Alyssa

Buttermilk Pancakes

Buttermilk Pancakes
makes about 10-13 silver dollar pancakes

INGREDIENTS:

• 1 cup buttermilk (see below)
• 2 eggs
• 2 tablespoons vegetable oil
• 1 stick unsalted butter
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons dark brown sugar
• 1 teaspoon salt

DIRECTIONS:

1. In a small pan, melt butter and set aside to cool.
2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. In a medium bowl, whisk together milk, eggs, and vegetable oil. Add the cooled butter and stir.
4. Gradually add and mix egg mixture into flour mixture.
5. Heat a large skillet and spray with cooking spray. Ladle 1/3 cup of pancake mixture and cook for 1-2 minutes on each side. Repeat until the mixture is gone!

Buttermilk Substitutions (also attributed to Joy the Baker)

• MILK AND CREAM OF TARTAR: Whisk 1 cup of milk with 1 3/4 teaspoon cream of tartar. To avoid lumps, mix the cream of tartar with 2 tablespoons of milk first; then, add the rest of the cup of milk.
• MILK AND LEMON JUICE: In a 1-cup measuring cup, add 1 tablespoon of fresh lemon juice. Top the juice with milk. Stir and let sit for 2 minutes. 

-Alyssa

Chicken Noodle Soup

Homemade Chicken Stock
makes 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. 
2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. 
3. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
4. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
5. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Chicken Noodle Soup
Original recipe by Tyler Florence

INGREDIENTS:

• 2 tablespoons EVOO
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

-Derek

Braised Short Ribs

Braised Short Ribs
Recipe by Anne Burrell

INGREDIENTS:

• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

DIRECTIONS:

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
2. Preheat the oven to 375 degrees F.
3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

just as good the 2nd time around...:)

-Derek

Coq au Vin

Coq au Vin
Original recipe by The Pioneer Woman

INGREDIENTS:

• 4 slices bacon, cut into small pieces 
• 6-8 chicken thighs, drumsticks, or combined
• 1/2 whole medium onion, diced 
• 1/2 cup carrots, washed, peeled, and roughly chopped 
• 5 cloves garlic, minced 
• 2 tablespoons butter 
• 1 pound white mushrooms, sliced 
• 2 cups burgundy wine 
• 1 pound pasta (egg noodles or fettucini) 
• 2 tablespoons butter 
• parsley, fresh, minced 
• salt and pepper, to taste

DIRECTIONS:  

1. Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
2. Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
3. Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
4. In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
5. Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
6. Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
7. Cook pasta until al dente (11-12 minutes). Drain and toss with 2 tablespoons butter.
8. Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Thanks for sharing this recipe, DQ!  'Twas delish.

-Alyssa

Beef Stew

served with a side of mashed potatoes...yummm

Beef Stew
Recipe by Paula Deen

INGREDIENTS:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• dash of ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

DIRECTIONS

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. 
2. Cover and simmer 1 1/2 hours. 
3. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. 
4. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

-Derek

Parmesan-Panko Crusted Halibut & French Onion Risotto

Parmesan-Panko Crusted Halibut
Recipe found here

INGREDIENTS:

• 2 halibut fillets, skin remove
• 1 tbsp olive oil, divided
• 1/2 lemon juice
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup plain panko crumbs
• 1/4 cup of Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/4-1/2 tsp garlic powder

DIRECTIONS:

1. Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
2. Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
3. Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
4. Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
5. Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge.

French Onion Risotto

Recipe found here

INGREDIENTS:

• 5 1/2 cups beef stock (I used Knorr Homestyle Stock)
• 2 tablespoons unsalted butter
• 2-3 large onions, thinly sliced
• 2 cups Aborio rice
• 6 cloves garlic, minced
• 2 sprigs fresh thyme, leaves removed
• 1/4 cup Parmesan cheese
• 1/4 teaspoon kosher salt
• pinch ground black pepper

DIRECTIONS:

1. First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
2. Heat your butter in a large, heavy-bottomed pot or deep-sided pan over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your 1/2 cup of stock. Stir occasionally, being sure that the rice doesn’t burn to the bottom, until the liquid has been absorbed, then add in another 1/2 cup, stir, and when that liquid has also been absorbed, add in another 1/2 cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender (you may have 1/2 cup or so of stock leftover).
3. When your rice is ready, stir in your thyme, Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.

-Alyssa

Roasted Asparagus

Ina Garten's Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

INGREDIENTS:

• 2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Lay stalks in a single layer on a rimmed sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

-Alyssa

Hot Pizza Dip

Hot Pizza Dip
Recipe from this blog


INGREDIENTS:

• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup pizza sauce
• 2 tablespoons chopped green bell pepper
• 2 ounces pepperoni sausage, chopped
• 2 tablespoons sliced black olives

DIRECTIONS:

1. Preheat the oven 350 degrees F. 
2. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
3. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
4. Microwave the pepperoni for about 30 seconds or heat in oven for just 2 minutes (just to soak up some of the fat and grease).  
5. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.

-Alyssa

Easy Lemon Pasta with Chicken

Easy Lemon Pasta with Chicken

Recipe by the Neelys

INGREDIENTS

• 1 pound dried penne (or pasta of your choice)
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 garlic cloves, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons EVOO
• 3 tablespoons roughly chopped fresh parsley
• 2 lemons, juiced
• 1/2 cup grated Parmesan
• 1/2 dry white wine

DIRECTIONS:

1. Cook the pasta in a large pot of boiling salted water, until al dente.  Reserve 1 cup pasta water.  Drain pasta.
2. Season chicken with salt and pepper. Heat a large grill over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
3. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.  Add wine and pasta water and continue mixing together.  
4. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

-Alyssa

Sauteed Carrots

Sauteed Carrots
Recipe by Ina Garten


INGREDIENTS:

• 2 pounds carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

DIRECTIONS:

1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. 
2. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. 
3. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

-Alyssa

M&M Cookies-- a keeper

M&M Cookies

makes about 18 large cookies

Recipe from Six Sisters' Stuff

INGREDIENTS:

• 1 cup packed brown sugar
• 1 cup butter (2 sticks), softened to room temperature
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups M&M's

DIRECTIONS:

1. Preheat oven to 350 degrees. 
2. Whisk together flour, salt, and baking soda.  Set aside.
3. In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Gradually add flour mixture. Blend well.  
4. Add 3/4 cup of M&M candies.  Using an ice cream scoop, drop dough onto ungreased cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies. 
5. Bake at 350 degrees for 9 to 11 minutes, or until slightly golden.

-Alyssa

Rigatoni and Meatballs

The Pioneer Woman's recipe-- YUMMMM (click here)

be careful of adding cilantro instead of parsley into the meatballs (D-man)

leftovers used for meatball subs!!! with provolone :)

-Derek

Fried Rice and Steamed Fish

made with fried rice and stir-fried broccoli

Steamed Fish

Recipe and commentary are courtesy of my mother

INGREDIENTS:

• 2-3 small filets of cod or tilapia
• 2 tablespoons ginger, julienned
• 2 tablespoons scallions, julienned
• 1-2 tablespoons soy sauce
• 3 tablespoons hot vegetable oil

DIRECTIONS:

1. To prepare fish, pat dry and sprinkle with some pepper to take away some of the fishy smell.  Top with ginger and scallion.
2. Using a wok or a deep pot boil 3-4 cups of water and put fish onto a steam rack.  Steam for 10 minutes.
3. After fish cooks, drain extra liquid from dish and drizzle with soy sauce.  Drizzle hot oil on fish (watch out for splattering!).  

-Alyssa

Beef Enchiladas and Corn Fritters

Corn Fritters...falls apart, but the flavor is so good...

The Pioneer Woman's Simple, Perfect Enchiladas-- a winner! yummm

-Alyssa

Oven-Fried Chicken with Yellow Turnip Mash

Ina Garten's oven-fried chicken, turnip mash, and green beans with shallots

Oven-Fried Chicken

INGREDIENTS:

• 2 chickens (3 pounds each), cut in 8 serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

DIRECTIONS:

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
2. Preheat the oven to 350 degrees F.
3. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
4. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

This is bomb.

Ina Garten knows what she's doing.

-Derek

Vacation to Bar Harbor, ME!

"We saw you climbing...are you that girl wearing blue shorts?  Yeah, I saw you."
o.o

we climbed that.

Yelp reviews to come.  

Bar Harbor Hotel Bluenose Inn highly recommended!

loved our vaca! :)

-Alyssa & Derek