Christmas Crack Saltine Toffee

This recipe seems to cut corners by using saltines, but seriously, it could not be easier.  And, it's really good, so just go with it and don't feel guilty about being an embarrassment to your from-scratch-only relatives.  It does need a new name though.  

Bonus:  This is flexible, so you could use graham crackers too! I am going to try that.

Christmas Crack Saltine Toffee

40-50 soda crackers (saltine crackers), depending on the size of your cracker and pan

1 c. unsalted butter (or salted and just use a bit less salt)

1 c. brown sugar, well packed

1 t. vanilla extract

1/2 t. kosher or sea salt

2 c. chocolate chips (I used Ghiradelli dark chocolate melting discs that I had for a while and wanted to use up)

Optional toppings of your choice.  Ideas:  chopped pecans, m&m's, sprinkles, crushed candy canes.

Line a jelly roll pan (10 x 15 or so) with nonstick foil coated with cooking spray, or even better, use a silicone baking mat.  That worked great!

Place the crackers in a single layer on the pan.

To make the caramel, melt brown sugar and butter together in a heavy bottomed sauce pan over medium high heat, stirring frequently.  Bring it to a boil for a full 3 minutes, stirring almost continuously.

Remove from heat and stir in vanilla extract and salt.

Pour the caramel mixture over the crackers and spread evenly.

Bake for 5 minutes at 350 degrees.  Caramel should be bubbling vigorously when removed.

Sprinkle the chocolate chips over the top and either cover the pan with foil and let it sit for 5 minutes or turn off the oven and pop it back in there for a minute or two.

When the chips are glossy, they are probably soft enough to spread the chocolate all over the top with an offset spatula.

Sprinkle on toppings of your choice or keep it naked.

Chill in the fridge for at least 2 hours.

If you used foil on the bottom, carefully peel away the foil.  Use your hands to crack it into pieces.

Store in an airtight container in the fridge or up to a week.

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c = cup

t = teaspoon

Peanut Butter Temptations

 This recipe is from Hersheyland.com and you can't go wrong with anything from Hershey Land.  We took a road trip out East and stopped at Hershey and ended up coming back with way too many bags of goodies.  Shopping bags full.  Nope, I don't regret it.

If you know me, you know that anything with peanut butter is on my must-make list. 

Peanut Butter Temptations

1/2 c. butter, softened

1/2 c. light brown sugar

1/2 c. sugar

1/2 c. creamy peanut butter

1 egg

1/2 t. vanilla extract

1 1/2 c. flour (192 grams)

1/2 t. salt

3/4 t. baking powder

36 - 40 mini peanut butter cups

Beat the butter, sugars, peanut butter, egg, and vanilla until light and fluffy.  Combine the flour, baking powder and salt and add to the peanut butter mixture and mix until blended.

Roll into 1 inch balls and place in mini muffin tins.  

Bake at 375 degrees for 10-12 minutes, until puffed and lightly browned.  I found that a darker pan takes 10 while a light silver takes 11 minutes.  Remove from oven and press 1 peanut butter cup in each cookie.  Let it cool completely in the pan before removing them.

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c = cup

t = teaspoon

Pasta with Lemon Parsley Sauce

I wanted to give homemade pasta a try so asked for some accessories for my birthday.  Today was the day to give it a try.  I searched some recipes online.  Some I looked at said you should knead by hand for 8-10 minutes and didn't recommend using a stand mixer.  I wanted a recipe that would allow me to let the stand mixer do the work.   Why else would I have a stand mixer with a dough hook after all?  I settled on this one from selfproclaimedfoodie.com.   

I made up a sauce to put on it that was light and wouldn't overpower the noodles, since I was new to this whole noodle making thing.   I've added it below the pasta recipe.

Conclusion:  this will not be the only time I make pasta.  It was a very good decision.

Pasta

1 1/2 c. all-purpose flour (192 grams)

1 1/2 c. semolina flour (270 grams)

4 eggs, room temperature and slightly beaten

1/4 c. olive oil

1/4 c. water

1 t. salt

Throw everything in the stand mixer and knead on medium speed with the dough hook for 8-10 minutes.  If the dough is too sticky, sprinkle in a bit of semolina flour.  If it is too dry, sprinkle in water until it is right.   You want to knead it until it is elastic-like and forms a smooth ball.  Test the dough by pressing your knuckle in the dough.  if it starts to bounce back, it's ready.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Attach the roller to your stand mixer.

Cut the dough into quarters and press each down to prep it for the roller.  Flour it a bit so it doesn't stick in the roller and press it down and feed it through at the thickest setting.  Fold the long sheet in thirds and feed it through again.  Then, change the thickness to the next level down and send it through.  Repeat until you get to to 4 or 5.  (My roller started with 8 as a thickness and I stopped at 5, but think I'll try 4 next time)

Do this for each ball of dough.

Switch to the fettucine cutter or spaghetti cutter and run each pasta sheet through to cut.  Dredge in flour to keep it from sticking together (it will float off when cooking).

Either set the pasta on a cookie sheet until ready to cook or hang it on a drying rack.

To cook, bring a large pot with salted water to a boil.  Add the pasta and cook until tender (3-5 minutes).  If you are doing lasagna noodles, you don't need to cook the noodles first.

Drain the noodles and toss with the sauce.

Sauce

2-3 cloves garlic, minced

1/4 c. olive oil

3-4 T. butter

Juice of 1 lemon

1-2 t. lemon zest

1/4 c. fresh parsley, chopped

salt and freshly grated pepper

Freshly grated parmesan for garnish

Heat a bit of the oil in a small sauce pan and add the garlic.  Saute for 30 seconds or so.  Add the rest of the olive oil and butter, lemon juice, salt, and pepper and cook until butter is melted.  Add the parsley, lemon zest.

Toss with the pasta and fresh parm.  Garnish with more parm, chopped parsley and cracked pepper.

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c = cup

T = tablespoon

t = teaspoon

Lunch Lady Brownies

Brownies.  So many variations!  Here's a great one.

Lunch Lady Brownies

1 c. butter, melted

1/2 c. unsweetened cocoa powder

2 c. all purpose-flour

2 c. sugar

4 large eggs

4 t. vanilla extract

Chocolate Frosting

1/4 c. butter, softened

1/4 c. milk

1/4 c. unsweetened cocoa powder

3 c. powdered sugar

Line a 9x13 pan with foil and spray with non-stick spray.  Set aside.

With a stand mixer, add the melted butter and cocoa powder using the paddle attachment, blend until smooth.

Add the flour and sugar.  Beat together and then add the eggs and vanilla.  Mix just until combined  Don't overmix.  The batter will be thick.

Pour batter into the baking pan and spread out evenly.  Bake 25 to 30 minutes at 350 degrees or until a toothpick inserted comes out clean.  Remove brownies from the oven and let the brownies sit for 15 minutes before frosting.  You want them to be warm when you frost them.

For the frosting:  

Beat together all the frosting ingredients until smooth.  Pour and spread it over the warm brownies.

Let them cool completely before cutting and serving.

Roasted Potatoes Variations

 Looking for ideas for roasting potatoes?  Try these.  This will be a running list as I try them!

Start with 1 lb. potatoes, diced a bit smaller than 1 inch square.

Salt and Vinegar

In a bowl, toss potatoes in:

2 T. olive oil

2 T. malt vinegar

1/2 t. salt

1/2 t. pepper

Scoop out with a slotted spoon and set the bowl aside.  After roasting at 400 degrees for about 35-45 minutes throw them back in the bowl and toss them in the oil/vinegar mix that was left over.

Delicata Squash

 I read about delicata squash and wanted to give it a try since you don't have to peel it.  Sounded easy!  It was.  It's a very mild flavor and I've made it a couple times already.    Below are a couple of ideas on seasoning.

(Shout out to another kind of squash I tried recently that is harder to find unless you are at a farm -- honeynut squash.  It's smaller and darker than the butternut and I prefer it over butternut.  If you find it--buy it!  Cut it in half, scrape the seeds and plop some butter in the cavity with some brown sugar.  Bake.)

Delicata Squash

Cut the squash in half the long way and scrape out the seeds.  Cut in half moons less than an inch thick.  Toss in olive oil and seasoning.

Seasoning 1
Salt, pepper, and 1 tsp. curry powder.  

Seasoning 2

1/4 t. each: paprika, cinnamon, garlic powder, cayenne pepper, salt

Roast at 425 degrees on parchment paper, about 25 minutes.

Optional dipping sauce:

1/2 c. plain Greek yogurt

2 t. lemon juice

1/4 t. salt

Garnish with olive oil and toasted sesame seeds

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c = cup

t = teaspoon

Dutch Apple Crisp

I had never been apple picking.  Can you believe it? So sad.  But, this year was different--my birthday, my pick.  We headed out on a long drive out to Edwards Orchard, purchased our 1/2 bushel basket, climbed up on the wagon pulled by a tractor, and headed out to the trees.  The day we went, we had our choice of Fuji, Golden Delicious, and Autumn Beauty.  We meandered around filling our basket with an assortment of all three kinds.  Not including the ones we had to 'taste test'.  You gotta be sure you like 'em, right?

Side note--Wearing plaid and jeans just screams apple picking outfit.   Did I wear it even though it was warmer than you would expect in October?  Yes.  Do I kinda wish I would have worn shorts?  Also, yes.

Once you get home with that beautiful bounty, you have to figure out what to do with all those apples!   This apple crisp doesn't use much, but it is so good--you simply must warm it up a bit for maximum enjoyment.  My apple sauce recipe is also a great way to use some apples.

Just checked apple picking off my bucket bushel list.

Dutch Apple Crisp

Crisp:

2 c. flour

1 c. brown sugar, packed

1/2 c. quick cooking oats

3/4 c. butter, melted

** You can easily 1/2 this if you only want a single top layer.  Just put the full amount of filling in a pie plate or smaller casserole dish and top with the 1/2 recipe of Crisp.

Filling:

2/3 c. sugar

3 T. cornstarch

1 1/4 c. cold water

4 c. peeled and chopped apples

1 t. vanilla

1 t. cinnamon

1/4 t. nutmeg

Mix the Crisp ingredients and save 1 1/2 cups aside.  Press the remaining in a 9 inch pie plate, on the bottom and up the sides.

In a saucepan, cook the sugar, cornstarch, and water until the mixture is smooth.  Bring it to a boil and cook it and stir until it is thickened, about 2 minutes or so.  Remove it from the heat and stir in the apples, vanilla, cinnamon and nutmeg.  Pour the mix in the pie plate.   

Crumble 1 1/2 c. crisp topping that was set aside on top.

Bake at 350 degrees for 40-45 minutes until the crust is golden brown and the filling is bubbly.

Let cool on a wire rack.

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c = cup

T = tablespoon

t = teaspoon

Everything Bagel Seasoning

Don't have the Everything Bagel Seasoning you need to make the Everything Bagel Cheese Ball?  Fear not, my child.    It's not just for cheese balls or bagels either.  Use it on buttered toast (duh). Throw it on your veggies.  Sprinkle it on an avocado.  Toss on your salad.  Season your chicken.  Get it?

Everything Bagel Seasoning

1 T. sesame seeds

1 T. poppy seeds

1 T. minced garlic

1 T. minced onion

few pinches kosher salt

Combine and sprinkle away.

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T = tablespoon

Cheese Ball

The cheese ball needs to make a comeback.   Who's with me?   It's cool, it's retro, and just a little bit fancy on a platter with a cute knife and a scattering of crackers.  

Here is a basic recipe for an everything bagel seasoning cheese ball.  Don't have any everything bagel seasoning?  See this post to make your own!  

You could easily sub out the seasoning and coating for something else.  Here are a couple variation ideas I had, but there are now rules.  Come up with your own combination!

• Sub out the everything seasoning for chopped bacon and roll it in chopped nuts
• That paper thin sliced Buddig brand corned beef  (you know the one--in that little pouch) and green onion would also be super tasty.

You can easily make the cheeseball the day before and pop it in the fridge and then roll it in the topping a couple hours before serving.

Everything Bagel Seasoning Cheese Ball

8 oz. cream cheese, softened

1 c. shredded cheddar (or other mix or variety of your choice)

1/2 c. grated parmesan cheese

1 t. Worcestershire sauce

3 T. everything bagel seasoning, divided

Mix all the cheeses, Worcestershire sauce, and 1 T. of the seasoning.  Form it into a ball and wrap in plastic wrap or waxed paper and let it firm up in the fridge a bit.

Before serving, roll it in 2 T. (maybe less) seasoning until it is coated

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oz = ounce

t = teaspoon

T = tablespoon

Salted Tahini Chocolate Chip Cookies

I found this little gem on the mynameisyeh blog who credited it to Danielle Oron's Modern Israeli Cooking.  The original recipe called for making 12 cookies, but realllly...if you are going to get all the ingredients together and the cookie balls have to be frozen anyway, why wouldn't you just double it?  Amiright?!?

Here is the doubled recipe.   Once they are frozen, you can stick them in a plastic bag and just take out the amount you want to bake

Salted Tahini Chocolate Chip Cookies

1 c. unsalted butter, softened

1 c. tahini

2 c. sugar

2 eggs

2 egg yolks

2 1/4 c. flour

1 t. baking soda

1 t. baking powder

2 t. kosher salt

2 t. vanilla

12 oz. dark chocolate chips

optional: 1 c. nuts (Pecan, walnut, etc.  your choice)

Cream the butter, tahini, and sugar on medium speed for about 5 minutes, until light and fluffy.  

Add the eggs, yolks, and vanilla and mix for another 5 minutes.

Sift the flour, baking soda, baking powder, and salt together in a separate bowl.  Add the flour mixture to the batter and mix on low until just combined.  

Then mix the chocolate chips and optional nuts in by hand.

Line a couple of baking sheets with parchment paper.  Use an ice cream scoop if you have one, to scoop out 2 oz. balls and place them on the baking sheets.  (You'll actually probably get about 28 or so balls total.)

Cover with plastic wrap and place them in the freezer for at least 12 hours to allow the gluten in the four to relax, giving you a tender soft cookie.  Do not skip this step!

Once they are frozen, you can store them in the freezer in a plastic bag.  

When you are ready to bake the number you want, just pull them out and bake on a sheet with parchment paper at 325 degrees, at least 3 inches apart, for 13-16 minutes until just golden brown around the edges.  They will still look unbaked in the middle, which is what you want.  Don't be scared.

Sprinkle each with flaky sea salt when they come out of the oven.  Let them cool for 20 minutes on the baking sheet or cooling rack.

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c= cup

t = teaspoon

oz = ounce

Avocado Toast with Egg and Microgreens

 Nope, not a recipe.

This is just something I want to remember and make again!  Such a satisfying breakfast to start the day.

Brownberry Oatnut bread

Mashed avocado

Sliced hard boiled egg

Fresh cracked pepper and course sea salt

Microgreens

Slice of lacy swiss to hold it all together when you take bites!

Greek Yogurt Sriracha Dip

I found this one in our Mariano's/Kroger grocery store magazine.  It's a nice dip for a veggie tray.  The spiciness of the sriracha and the bit of mayo cuts some of that tang you get from the yogurt. A lighter alternative to a full mayo or sour cream dip!

Greek Yogurt Sriracha Dip

3/4 c. plain Greek yogurt

1/4 c. mayo

1 T. sriracha or more depending on taste

1 T. apple cider vinegar

1 t. honey

1/4 t. onion powder

salt

In a bowl, whisk the yogurt, mayo, sriracha, apple cider vinegar, honey and onion powder.  Add salt to taste.

If it is too thick, add 1 t. water at a time until you get the to consistency you want.

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c =  cup

T = tablespoon

t = teaspoon

c=

Cauliflower 'Potato' Salad

No potato has been harmed in the making of this recipe!  This is a mix of a few recipes I found on line.  It's a really good alternative to potato salad!

Cauliflower 'potato' Salad

1 head cauliflower, cut in small pieces (like diced potato size)

1 T. olive oil

salt and pepper to taste

1/3 - 1/2 c. mayo, depending on size of cauliflower

2 T. Dijon mustard

2 T. dill pickle juice

1/3 c. celery, chopped small

1/3 c. red onion, finely chopped

1/3 c. dill pickle, chopped

3 hard boiled eggs, diced + 1 more for garnish

1 T. chopped fresh dill or 1 t. dried

Dill for garnish

Dash of paprika for garnish

Chives for garnish

Toss the cauliflower in olive oil and season for salt and pepper.  Roast in the oven at 400 degrees for about 15 minutes, until tender, not overdone, but like the texture of potatoes in a potato salad.  Let it cool.

In a bowl, whisk the mayo, mustard, and pickle juice.  

Add the celery, red onion, pickle, cauliflower, and eggs.  Season with salt and pepper.   

Garnish with dill, paprika, chives, and sliced hard boiled egg.

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c = cup

T = tablespoon

t = teaspoon

Rhubarb, Ginger, and Saffron Baked Chicken

 Shout out to Mark and Jean for sharing this recipe they clipped from a magazine (no idea which one!).  When using rhubarb, it's usually a dessert loaded with sugar.  This is a great savory option and it is loaded with complex flavor.  And, it is super easy and fast to assemble. Who doesn't love that?!?

Rhubarb, Ginger, and Saffron Baked Chicken

2 1/2 c. rhubarb, cut in 1/2 inch pieces, fresh or frozen (thawed)

2 c. thinly sliced red onion

3 T. chopped, peeled fresh ginger

2 cloves garlic, chopped

2 T. olive oil

1 t. kosher salt

1 t. ground pepper

1 t. ground ginger

1/2 t. ground cinnamon

big pinch of saffron

8 small bone-in skinless chicken thighs (2 1/2 - 3 lbs. total)

1/4 c. white wine

1/3 c. packed light brown sugar

1/4 c. sliced almonds, toasted (I forgot these, but can see where they would be a nice touch, but not necessary!)

1/4 c. coarsely chopped fresh cilantro (also forgotten and not missed!)

Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon, and saffron in a large bowl. 

Add the chicken and mix thoroughly.

Transfer the mixture  to a 9x13 baking dish, keeping the chicken in a single layer. 

Add the wine and sprinkle with the brown sugar.

Bake the chicken at 350 degrees, basting once or twice, until 165 degrees, or about 50-60 minutes (mine took just over 50 minutes).

Serve with sprinkled almonds and cilantro.

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t = teaspoon

T = tablespoon

c = cup

lb = pound

'Giordano's' Stuffed Pizza

 I used to make deep dish pizza, but it had been years.  I found a copycat recipe for Giordano's stuffed pizza (from The Food Hacker website) and gave it a try.  As usual, I made a couple slight modifications, but pretty much stuck to the recipe on this one.  

Homemade crust and sauce does take a bit of planning, but since you do a few things at least a day ahead, it doesn't seem like so much work. Just do it already.  The dough is made 1 or 2 days ahead and the sauce can be done early as well and stored in the fridge.

The original recipe was for a 10 inch pan, but mine was 13 inches so I made the crust recipe 1 1/2 times the size. My larger version is in the main recipe and the 10 inch version at the very bottom.  I adjusted the sauce recipe a bit, but not to 1 1/2 times.

We actually did a side by side taste test against a real Giordano's stuffed pizza, and I gotta say...mine measured up!  I'm seriously looking for an excuse to make this again.  Do I need an excuse?

'Giordano's' Stuffed Pizza

Crust

(must be made 1-2 days early!)

1 1/8 c. water

3/4 t. active dry yeast

1 1/2 T. sugar

24 oz. all-purpose flour

1 1/8 t. salt

1/2 c. veg oil

9 T. butter, softened 

In a small bowl, dissolve the yeast and sugar in the water.   

Combine the flour and salt in your stand mixer bowl. Add the oil, butter, and yeast mixture and mix until the dough forms in a ball. Don't kneed it too much!  

Place the dough in a covered container in the fridge for 24-48 hours.  This will produce a more mellow, tender, less doughy crust.

Sauce

28 oz. can San Marzano whole peeled tomatoes

14 oz. can diced petite tomatoes

2 1/2 T. vegetable oil

1 1/4 t. garlic powder

1 1/4 t. dried basil

1 t. salt

1/4 t. ground pepper

1 1/2 T. fresh basil

Add the whole and diced tomatoes in a medium saucepan and cook for 5 minutes. Then use a potato masher to mash the tomatoes into smaller bits.  (The sauce should be a little chunky.)  

Add all the other  sauce ingredients except the fresh basil and cook for 10 minutes, stirring occasionally.  

Add the fresh basil and cook for another 5 minutes.  Cover and cool.  

Pizza

1 1/2 lbs. good quality sliced mozzarella, room temperature

2 T. butter, softened (for greasing the pan)

3 T. grated Parmesan or Parm/Romano mixed

Topping Choices

Cooked Italian Sausage

Pepperoni (thinly sliced from the deli works great)

Green Pepper

Onion

Mushroom

Black olives

Spinach

(If doing veggies, give them a short sauté them just to soften them a bit)

Take the dough out of the fridge a couple of hours before you want to assemble the pizza and let it warm to room temperature.

When you are ready to make the pizza, put a pizza stone in the oven and preheat to 425 degrees.  The stone will help give the bottom an even heat and crispier texture.

Slice off 1/3 of the dough and set it aside.  Roll out the larger dough on a floured surface to 17-18 inches for the bottom crust.  Rub the bottom and sides of a deep dish pizza pan with the 2 T. of softened butter.  Place the dough in the pan and up the sides.

Line the bottom of the pizza with slice mozzarella and up the side just a bit for a cheese filled crust.  Then add your choice of toppings.  If any cheese is left, add it to the top.  

Roll out the the smaller portion of dough to about 14 inches and a bit thinner than the bottom dough.  Add this to the top of the pizza and up the sides.  Press the two doughs together and trim off any excess with a knife or scissors. Using a knife, make some vent holes in the top crust.

Top the pizza with sauce (you'll probably have about 1/3 left over to use later)

Bake the pizza for about 35-40 minutes, until it begins to brown on top.  Spin the pan half way through for even baking.

When the pizza is done, use a knife or spatula to loosen it from the pan.  Remove the pizza from the pan, sprinkle with the parm/romano cheese, and slice. 

Side by Side Comparison with Giordano's

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10 inch version:

Crust: 3/4 c. water, 1/2 t. yeast, 1 T. sugar, 16 oz. flour, 3/4 t. salt, 1/3 c. veg oil, 6 T. margarine

Pizza Cheese: 1 lb. mozzarella

Bottom crust - 16 inches

Top crust - 12 inches

Taco Hotdish

I got this general recipe from a show I 'discovered' on the Food Network/Discovery Plus -- Girl Meets Farm.  Molly Yeh.  

I debated on whether to include it as it seems pretty intuitive.  If you were in the mood for a taco hotdish, this is pretty much what you would put together.  But, here we are.  I'm including it.   

(For those of you *not* from Minnesota, a hotdish is a casserole don'tcha know...a full meal all in one serving vessel.)

But I digress.  Why am I including it, you ask?  Because it's a solid comfort food to begin with, but what really sold me was the next day.  Those that know me know I love an opportunity to reinvent a leftover.  

Warm up a couple scoops of this leftover and add it to scrambled eggs for breakfast the next day.  Sure, the corn chips are a bit soggy by then, but not in a bad way.  They have the texture of corn tortillas by morning.  Want to amp up the presentation?  Top with some avocado and cilantro.  Muy Bueno. 

The morning after

Taco Hotdish

2 T. vegetable oil

1 bell pepper, chopped

1 large jalapeno, seeded and most ribs removed 

1/2 onion

salt

3 or 4 T. taco seasoning (or 1 oz. packet of store bought)

1 1/3 lb. ground beef

1 14-ounce can black beans, rinsed and drained

1 c. frozen corn

24 oz. medium salsa

5 oz. queso fresco cheese, crumbled

chopped fresh cilantro

1/2 or so of a regular bag of corn chips

Head oil and sauté the peppers and onion with a pinch of salt until softened.  Add the taco seasoning and cook another minute.  

Add the ground beef, breaking it up and cooking until it is browned, about 8-10 minutes.  

Stir in the beans, corn, cheese, and salsa.  

Transfer it to a casserole dish and cover with corn chips that are slightly broken up.  (I used a skillet that is oven friendly, so no need to transfer.)

Bake at 375 degrees until heated through and the corn chips are a bit toasty, about 20 minutes. 

Top with the cilantro and a squeeze of lime.

 

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oz = ounce

c = cup

T = tablespoon

Grilled Halloumi Souvlaki with Tzatziki Sauce

When I was working in London a couple years ago, there was a lunch food event every Wednesday where vendors would gather in a courtyard amid some office buildings.  Think of a bunch of food trucks, but set up at booths instead.  I had Souvlaki --halloumi in a pita.  Up to then, I had never heard of this cheese.  It's just not 'a thing' here.  Well, let me tell you, it should be.  Seriously.  

Lunch market

The source of all that goodness

The original inspiration

After two years, I finally found this cheese sitting next to the feta tubs at Mariano's.  Thank you.

I did my best to duplicate this.  Who knows at this point if it is really like what I had back then (and it was only once, since I was only there for 4 weeks), but this is my version and it's fresh and so delish.

Seems strange that you can actually grill cheese and it can hold its shape, but you can with halloumi!  I didn't ask but I'm pretty sure halloumi prefers it that way.

I like to use a soft, thinner pita, slightly warm, so it wraps itself around the filling.  Lately, I've been using 'Atoria's Traditional Pitas'.  But, I'm going to try to make my own one of these days, too.

This recipe makes about 4 servings.

Grilled Halloumi with Tzatziki Sauce

Thinly sliced cooked chicken breast

8 oz. halloumi sliced in abut 3/4-inch sticks

Tomato sliced in thin wedges

Thinly sliced red onion

Arugula (or Rocket, as the Brits call it)

Tzatziki Sauce

5 oz. English cucumber

3/4 c. plain Greek yogurt

1 T. olive oil

1 T. lemon juice

1 clove garlic, grated

1/4 t. salt

1/2 T. chopped dill (I didn't have fresh, so used about 3/4 t. dried)

1/2 T. fresh mint, chopped

For the sauce: grate the cucumber on a box grater with the large hole side.  Put the cucumber in cheesecloth and squeeze out the moisture (this is important!  It will be really watery otherwise.)  Mix all the ingredients together and set aside so the flavors meld.

To grill the halloumi, put a tiny amount of oil in a cast iron skillet just to prevent any sticking not a lot!  Grill it until it is browned, about 2 minutes or so on each side.

Assemble by layering the arugula, cheese, tomato and onion on the pita and then top with generous dollops of Tzatziki sauce.

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oz = ounce

T = tablespoon

t = teaspoon

Pork Egg Rolls

 I'm going to try to do more posts about what I have done with leftovers.  Do not throw food away! Transform them into something totally new!

One night, I made a Smithfield Mesquite flavored pork loin.  Since there are only 2 of us, and after the hubby took some for lunch, I had about 3/4 lb. left.

This is what I did with it and it was awesome!

Pork Egg Rolls

3/4 lb. leftover Mesquite seasoned pork loin, diced in chunks

1 bag coleslaw with red cabbage and carrot mix (I got mine from Trader Joe's) 

1 green onion, chopped

1/2 c. peas

2 T. vegetable oil

sesame oil

Sauce

1 t. rice wine vinegar

1 clove minced garlic

3 T. hoisin sauce

3 T. soy sauce

1 t. chili garlic paste

Eggroll wrappers

oil for frying

Whisk the the sauce ingredients together and set aside.

Pulse the pork loin in a food processor until it is smaller pieces.

Saute the coleslaw mix in the vegetable oil for several minutes until it is softened.  Add the garlic, peas, green onion, and pork.

Then toss in the sauce and cook until the liquid is absorbed.  (You don't want a soggy roll!)

Wet the edges of an eggroll wrapper.  Put 1/3 c. or so the wrapper diagonally.  Fold over one corner, then the ends, and roll to seal.   Repeat to finish all of the egg rolls.  I got about 10 total.

You could spray these with oil and bake them, but I preferred to splurge and added an inch or so of oil to a cast iron skillet and heated it to about 350 degrees.  I fried mine about 2 minutes on each side and they were delightful.

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lb = pound

t = teaspoon

T = tablespoon

Egg Salad

 I've been doing some research on how to make a good egg salad and have come with a good one.  I'll probably edit it in the future, but this is it for now.

Egg Salad

8 hard boiled eggs

2 T. plain yogurt + mayo to equal 1/2 c. total

1 1/2 T. Dijon mustard

1 large green onion, chopped

1 large celery rib, diced

1 t. dried dill.  If using fresh be a lot more generous

1/2 t. salt

several cracks of pepper

splash of pickle juice if you have it?

Separate the hard boiled yolks from the whites.   Dice the whites and set aside.

Mash the yolks in a bowl and mix in the yogurt/mayo, dill, salt and pepper, and optional pickle juice

Mix in the diced egg whites, celery, and onion.

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t = teaspoon

T = tablespoon

c = cup

Tomato and Mozzarella Galette

This is a combination of a few recipes I found on line, so its hard to source any recipe creator as inspiration.  

Tomato and Mozzarella Galette

1 pie dough, about 12 inches in diameter (use the Pie Dough recipe on my blog or use store bought)

3-4 tomatoes, depending on size, sliced 1/2 inch thick ( A variety of colors would make this look lovely)

olive oil

1/4 c. parmesan cheese

6 oz. mozzarella (for extra fancy-ness, some sliced fresh mozzarella, too!)

1 clove garlic, minced

1/4 fresh basil, chopped a bit

1 egg beaten with a splash of water 

salt and fresh cracked pepper

Lay the tomatoes on a paper towel and sprinkle with salt to draw some of the moisture.

Put the crust on parchment paper and roll it out to about 12 inches in diameter, 1/4 inch thick.

Brush the edges with the egg wash, about 1 or 1 1/2 inches in.

Brush the middle of the crust with olive oil and sprinkle the garlic around.

Then sprinkle on the parmesan and mozzarella.

Distribute the basil on top and lay the tomato slices all over.

Fold the edges and pleat.

Brush the outside edges with the egg wash and season the galette with a few cracks of pepper all over and a sprinkling of course sea salt.

Transfer the parchment and galette to a baking sheet or baking stone that has been preheated in the oven.  Bake at 400 degrees for about 35-40 minutes until the edges are a nice golden brown.  Garnish with more basil.

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oz = ounce

c = cup

Pie Dough

I found this pie dough on food52.com as 'All Buttah Pie Dough'.  I have a tendency to change something in pretty much every recipe I find.  Not this one.  It is perfect as it is.  I used it for my tomato and mozzarella galette and I know it would be flaky and buttery awesomeness with sweet desserts, too.

Some of the variations they suggest are:

Chocolate Crust: Replace 1/4 c (30 g) of the flour with 1/3 c (28 g) unsweetened cocoa powder (it will have a dry, matte appearance all over -- do not overbake)

Spiced Crust:  Add up to 1 1/2 T. ground spices or a combo of a few, like 1 1/4 t. ground ginger, 1 t. ground cinnamon, 1/2 t. ground allspice, 1/2 t. ground cloves

Pie Dough

1 1/4 c. (160 g) all purpose flour, sifted

pinch of salt

8 T. (1 stick) butter, cut in 1/2 inch cubes

1/4 c. water, more if needed

Put the flour and salt in a bowl.  Toss the butter to coat it with the flour.  

Use a pastry cutter to cut the butter into the flour until it is in the size of a half walnuts for a super flaky crust or pea sized for a more mealy one.

Make a well in the center and add a few tablespoons of water at a time until the dough just comes together.  

Form the dough in a disc, wrap it in plastic wrap and chill in the fridge. 

When ready to use, lightly dust a work surface with flour and lightly dust a rolling pin.  Roll the dough to about 1/4 inch thick, rotating as you work. 

You can make this a day or two ahead of time if you want to. 

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c = cup

T = tablespoon

t = teaspoon

g = gram

Panzanella Salad

A classic Italian salad!  Here is my version with rough estimates.  I just threw it together based on a variety of recipes from my research.  

To be honest, I may have been looking for a healthier sounding alternative to eating croutons straight up by the handful.....but let's go with the salad story.

Panzanella

1 day old baguette, cut in bite-sized squares

1 or 2 tomatoes (heirloom, roma, grape, cherry, whatever you want)

1/2 cucumber, diced

thinly sliced red onion

some torn up basil

A handful or 2 of greens

Dressing

2 cloves garlic, mashed

2 T red wine vinegar

1/2 t. Dijon mustard

4 T. olive oil

pinch of salt

fresh ground pepper

Toss the bread with a couple of tablespoons of olive oil and a pinch of salt.  Toast on a baking sheet for 7-10 minutes at 350 degrees, until crispy and golden.  Let cool.

For the dressing, combine the garlic, red wine vinegar, Dijon, salt, and pepper.   Whisk and gradually add the olive oil.

Combine all of the salad ingredients with as many of the bread squares you want.   Toss everything together with some of the dressing.  

Let it sit for at least 30 minutes for the bread to absorb the dressing and juices from the tomatoes.

Pots de Creme

I made these individual desserts for a driveway St. Patrick's Day gathering (cuz, y'know...covid, we don't need all those germy hands in a shared bowl) and they were a hit.  This isn't your typical pudding, people.  It is rich and chocolatey.  Yes,chocolatey is a word--spell check let it pass.

I put a mint candy and mint leaf on it for St. Patty, but you could change it up for the season and do a peppermint candy or cane for Christmas, or berries for Valentine's Day or Easter, you get the idea.   

The recipe as written makes 4-6 servings, but you can easily double this for more.  You can even make these a day or two ahead if needed!  Just cover them well with plastic wrap.

Luck of the Irish

Pots de Creme

6 oz. semi-sweet chocolate chips (a good brand)

2 T. sugar

1 egg

1 t. pure vanilla extract

a pinch of sea salt or kosher salt

1/2 c. plus 2 T. heavy cream

optional garnish:  whipped cream, cocoa powder, mint leaf, candy piece, etc.

Gather 4-6 small ramekins or bowls on a tray.

Put chocolate chips, sugar, egg, vanilla, and salt in a blender and pulse a few times to mix the ingredients.

Put the milk in a microwave safe bowl and microwave for 1 1/2 minutes until vigorously boiling. 

Remove the center cap and turn the blender on low and blend for 15 seconds.  Then, slowly (and carefully!) pour in the heavy cream.   

Replace the center cap and blend on high for minute.

Pour the mix evenly in the bowls and cover with plastic wrap.  Refrigerate for at least an hour.

Garnish before serving.

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oz = ounce

T = tablespoon

t = teaspoon

Cornbread

What goes with super bowl chili?  Cornbread, of course.  I added some diced jalapeno and frozen corn to mine to give it some color and texture. Leave it out if you like!  

I doubled mine to put in a 9x13 pan, but the recipe below is for an 8x8 or 9x9 square pan.

Cornbread

1 c. yellow cornmeal

1 c. flour

2/3 c. sugar

3 1/2 t. baking powder

1 t. salt

1/3 c. melted butter

1 egg

1 c. milk

2-3 diced jalapenos, seeds and ribs removed to your heat preference

1/2 c. frozen corn 

Whisk together the cornmeal, flour, sugar, baking powder and salt.   

Make a well and add the melted butter, egg, and milk.  Stir just until the mix comes together and there are a only a few lumps remaining.  Stir in the jalapeno and corn.

Pour the better in a greased square pan or greased 9 inch cast iron skillet.  Bake at 400 degrees for 20-25 minutes until the top is golden brown and a toothpick comes clean.  (If doubling, this will take about 30-35 minutes in a 9x13 pan.)

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c = cup

t = teaspoon

Salted Caramel Butter Bars

I was never really a dessert making person.  It was always a bit more precise than my ad-hoc way of cooking.  But I think I'm evolving. Never too late to teach an old dog new tricks, as they say.

Like salty-caramely goodness?  Look no further.  Delightful.

Salted Caramel Butter Bars

Crust:

1 c. butter, room temperature (2 sticks)

1/2 c. white sugar

3/4 c. powdered sugar

1 T. vanilla extract

2 c. all purpose flour (256 grams)

Caramel Filling:

7 oz. Kraft caramels

2 1/2 T. milk

1/4 t. vanilla extract

1/2 T. coarse sea salt (or a tad less if you don't want them too salty)

Line an 8x8 pan with parchment paper and set aside.

Combine the sugars and butter on medium speed until creamy.  Add vanilla and beat until combined.

Add the flour and mix on low until the dough is smooth.

Press 2/3 of the dough in an even layer in the bottom for the pan.

Bake for about 20 minutes at 325 degrees until the edges are golden.  Refrigerate the other 1/3 of the dough while that is baking.

Combine the caramels and the milk in a microwave safe bowl and microwave or 1 minute.  stir and melt again at 30 second intervals until it is melted and combined. Add the 1/4 t. vanilla and stir.

When the bottom crust is done, top it with the caramel sauce and sprinkle with the sea salt.  

Take the remaining dough and crumble it over the top of the caramel layer--don't press or spread it.

Return to the oven and bake for 25 - 30 minutes until golden and filling is bubbly.

Let it cool before cutting it into squares.

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c = cup

T = tablespoon

t = teaspoon

oz = ounces

Pork Chops with Mushroom Gravy

I got a new enamel coated pan for Christmas and I gave it spin with pork loin filets that were a buy one-get one special.  I love a bargain!  

Pork is always a crapshoot for me. Sometimes it just gets so dried out.  I inevitably come back to it time and time again.  Kinda like those toxic relationships on a sappy movie before someone finds their true love. Yeah, I've been watching Christmas Lifetime and Hallmark movies lately. 

These did turn out to be really good.  Will they next time?  Who knows, but it was good enough to give it another try!

Update: Nov 2021--see the variation for chicken thighs!  You won't be disappointed.

Pork Chops with Mushroom Gravy

4 pork chops bone-in or boneless (I used boneless pork loin filets), about 1 inch thick.  Optional substitution:  6 boneless chicken thighs

1 t. seasoned salt (feel free adjust)

Cracked black pepper

Kosher salt

2-3 T. olive oil

2 T. unsalted butter

Mushroom gravy:

1 c. roughly chopped mushrooms

1 T. dried parsley (or 2 T. fresh)

1/2 T. thyme (or 1 T. fresh)

4 cloves garlic, minced

3/4 c. half and half

Optional:  Added a few diced potatoes that have been boiled/cooked and some cooked carrots at the end.  There is plenty of gravy for it.  If you are doing the chicken thighs version throwing in some cooked green beans with the potatoes would also be good!

At least 8 hours before (preferably overnight), season both sides of the pork with kosher salt.   Before cooking, season both sides with the seasoned salt and pepper.

Heat the pan and melt the butter and olive oil.  Sear the pork until it is no longer pink in the middle.  The original recipe I was generally following said 3-4 minutes per side.  Mine took longer than that.

Remove the pork from the pan and put on a warm plate covered with tin foil.

Add the mushrooms to the pan.  Scrape the bits from the pork off the bottom of the pan and  incorporate with the mushrooms.  Cook the mushrooms for 3-4 minutes and then add the parsley, thyme and garlic.  Cook for another 30 seconds or so, until fragrant.  Add the half and half and cook until it thickens just a bit. 

Add the pork back to the pan until everything is heated.

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c = cup

T = tablespoon

t = teaspoon