Scrambled Eggs with Chives and Lox

Ree Drummond's original recipe found here

Scrambled Eggs w/ Chives & Smoked Salmon

INGREDIENTS:

• 6 eggs
• 1/4 cup half-and-half
• 1/4 teaspoon ground pepper
• 1 tablespoon butter
• 2 ounces chopped smoked salmon
• 1 tablespoon chopped fresh chives, for garnish
• Toasted bagels, for serving

DIRECTIONS:

1. Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
2. Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, and then sprinkle in the salmon. Cook to light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.

-Derek

Asian Fruit Cake

Happy birthday, Dad! :)

Asian Fruit Cake

INGREDIENTS:

• 2 boxes angel food cake
• 16 ounces strawberries, hulled and sliced
• 2 ripe mangos, peeled and sliced
• 3 ripe peaches, peeled and sliced
• 3 cups heavy cream
• 6 tablespoons confectioners' sugar
• 2 teaspoons vanilla extract

DIRECTIONS:

1. Mix angel food cake according to package directions.  Distribute into two 8" round pans for 18-19 minutes in a 350 degree oven.  After baking, invert immediately and allow to cool.  When you have 4 completed and cooled rounds, use a serrated knife to cut each layer in another half.
2. Using an electric hand-mixer and frozen glass bowl, prepare the whipped cream at low speed.  After the cream has soft peaks, add the sugar and vanilla extract.  Continue mixing on medium speed until the cream has stiff peaks.  
3. Repeat the following process until all cake layers have been used: cake layer, spread 5-6 tablespoons whipped cream, star-shaped layer of 5 mango slices and 5 peach slices.  Cover the last cake layer with the remainder of the fruit.  Use the extra strawberry slices to create a pattern on the bottom-side of the cake.  Refrigerate until serving.

-Alyssa

Braised Beef Short Ribs with Penne

Giada's original recipe found here

Braised Beef Short Ribs with Penne

INGREDIENTS:

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use an immersion blender to process the mixture). Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

-Alyssa

Blueberry Lemon Bread

Original recipe found here

Blueberry Lemon Bread

INGREDIENTS:

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• 1/2 cup plain yogurt, regular or low fat

DIRECTIONS:

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

-Alyssa

Breakfast Pizza

Original recipe found here

Breakfast Pizza
makes 2 small pizzas

INGREDIENTS:

• 2 balls of homemade dough
• Kosher salt
• 6 strips bacon
• 1/2 cup grated Parmesan
• 2 cups grated mozzarella
• 6 large eggs
• Freshly ground black pepper
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons minced chives
• 2 scallions, thinly sliced
• 1 shallot, minced
• 2 tablespoons EVOO

DIRECTIONS:

1. If dough was refrigerated, set room temperature under a warm towel for 2 hours before baking.
2. Fry the bacon in a large sauté pan over medium-high heat until crisp.  Cool on a paper-towel-lined plate; roughly chop.
3. Preheat the oven and pizza stone to 450 degrees F.
4. Dip your hands and a ball of dough into the flour.  On a lightly floured countertop, pat the dough into a disc with your fingertips, then use a rolling pin to form a 10-inch circle.
5. Brush 1 tablespoon of olive oil onto dough.  Cook on pizza stone for 4 minutes.
6. Sprinkle the dough with half of the Parmesan, mozzarella and bacon.  Crack the eggs into a bowl separately and drop over the pizza.  Season with salt and pepper.Bake for 8 minutes, and then sprinkle half of the parsley, chives, scallions and shallot on top.  Bake for 1-2 more minutes until the cheese is melted and the eggs are cooked.  Let sit for 2 minutes and serve immediately.
7. Repeat with the second pizza.

-Alyssa

Rigatoni with Chicken & Broccoli

Original recipe found here

Rigatoni with Chicken & Broccoli

INGREDIENTS:

• 1 pound of ziti or rigatoni
• 1 tablespoon olive oil
• 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
• 5 cloves of garlic, minced 
• 1/2 cup dry white wine
• 1 cup of chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup grated cheese (a combination of romano + mozzarella works well)
• 2 cups of broccoli florets
• 2 tablespoons parsley, finely chopped

DIRECTIONS:

1. Boil the pasta according to package directions.  Drain and set aside.  
2. In a small pot of boiling, salted water, add broccoli.  Boil for 2 minutes and then move to a bowl filled with ice water.  
3. In a large saute pan or Dutch oven, heat the olive oil. Add the chicken pieces and saute until brown on all sides. Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.
4. In a separate small saucepan, melt the butter.  Add the flour and mix well, cooking for 1 minute.  Add this flour mixture to the chicken/garlic/liquid.  Stir well to avoid lumps.  Add the grated cheese, broccoli, and pasta.  Stir well.  
5. Sprinkle with fresh parsley. Season to taste with salt and pepper.

-Alyssa

Mussels & Monkfish

-Derek

Surprise Farewell Party

best friends :)

Happy 4th! Flag cake, cupcakes, and red sunflowers...oh my!

layers of angel food cake with homemade whipped cream with 4 oz of cream cheese

8" round pans...18 minutes @ 350 degrees F

success!

-Alyssa

Pie Party

appetizer and palette cleanser

Voting ballots

* The Savory Contestants *

Pork Belly Chicken Pot Pie
* WINNERS: MICHELLE AND AUSTIN! *

Smoked Gouda Pizza with Sweet Pepper and Sausage

Vietnamese Meat Pie and dipping sauce

Pulled Pork Pie

* The Sweet Contestants *

Lemon Chiffon Pie
* WINNER: CHRISTINA *

* The Winners *

take home containers/ favors

Thanks everyone for the yummy pies!  Best friends ever. :)

Sweet Pepper, Sausage, and Gouda Pizza with Spicy Sauce

Recipe from Gourmet Pizza Made Easy by Jennifer Boudinot (2011)

Spicy Pizza Sauce

INGREDIENTS:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3/4 cup chopped Spanish onion (about 1 large)
• 1 tablespoon diced jalapeno pepper 
• 1 (28 oz) can pureed tomatoes
• 1 cup chicken or vegetable broth
• 2 teaspoons dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• fresh ground pepper
• kosher salt

DIRECTIONS:

1. Heat olive oil in large skillet on medium-high heat.
2. Add garlic, onion, and jalapeno-- saute until soft, about 1 minute.
3. Add tomatoes, broth, oregano, chili powder, and cayenne.  Cook, stirring occassionally, until reduced by half, about 15-20 minutes.
4. Add pepper and salt to taste.
5. Refrigerate unused sauce in an airtight container for 2-4 weeks.

Sweet Pepper, Sausage, and Gouda Pizza

INGREDIENTS:

• 1 tablespoon olive oil
• 1 cup smoked Gouda cheese, grated
• 1 yellow pepper, cooked and chopped
• 8 fresh basil leaves, thinly sliced
• 1/4 to 1/3 cup sweet Italian sausage

DIRECTIONS:

1. Preheat oven and pizza stone to 450 degrees F.
2. Brush dough with olive oil and bake for 4-5 minutes. 
3. Remove from oven and add desired amount of sauce, cheese, bell pepper, and basil.
4. Cook until crust is golden brown and cheese is bubbling, about 10 minutes.  

-Alyssa

Boiled Chix Lobsters and Homemade Clam Chowder

Boiled Chix Lobster

INGREDIENTS:

• 4 chix lobsters
• 1/2 cup (1 stick) butter
• kosher salt

Add kosher salt to large pot of simmering water.  Once the water is just below boiling, add the lobsters. Keep water just below boiling for 8-10 minutes.  In a small sauce pan over low heat, melt butter.  Serve on the side with your lobster.

Homemade Clam Chowder

from The Oprah Magazine Cookbook (2008)

serves 6

INGREDIENTS:

• 2 medium russet potatoes (about 1 lb.), peeled and cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 2/3 cup diced white onions
• 2/3 cup diced celery
• 1/2 cup all-purpose flour
• 4 (6 1/2 oz) cans chopped clams, juice and clams reserved separately
• 2 (8 oz.) bottles clam juice
• 1 oz piece salt pork
• 1 cup light cream
• 1/2 teaspoon salt

DIRECTIONS:

1. Put the potatoes and enough water to cover in a large saucepan; bring to a boil.  Reduce heat to a simmer, cover, and cook 10 minutes, until tender; then drain and set aside.
2. In another large saucepan, melt the butter over medium heat.  Add the onions and celery; saute until tender, about 4 minutes.  Stir in the flour.  Reduce heat to low and cook 10 minutes, until the flour is just golden; remove from heat.
3. In the same pan used fro the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the salt pork and bring to a boil.  SImmer the mixture 1 minute.  Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth.  Return the pan to medium-high heat.  Add the potatoes, cream, and salt; bring to a boil, stirring often.  Stir in clams and just heat through, about 1 minute.

-Derek