Gruyere - Parmasen Creamy Potato Gratin

 

2.5 lbs. Potatoes (Russets or Yukon Gold)
11/2 cups whole milk
2/3 cups heavy cream
nutmeg to tased (1/3 tsp)
Salt and pepper to taste
fresh thyme leaves 2-3 sprigs
3-4 garlic cloves
1 cup grated parmesan cheese
1 1/2 cups grated gruyere cheese or Swiss cheese
butter to grease baking dish
In a saucepan combine milk, cream, garlic, nutmeg and thyme.  Heat until gently simmering.  Peel and thinly slice the potatoes (I use a mandolin), add sliced potatoes to the warm milk mixture.  Simmer for 6-7 minutes stir gently. Prepare the baking dish with the softened butter. Layer the potatoes, and sprinkle with parmesan between layers.  Repeat until all the potatoes are used. Pour the cream mixture over the potatoes, you may or may not use all the liquid.  Top the potatoes with the grated gruyere cheese.
Bake at 350 degrees for 25-30 minutes until golden and bubbly

Maxine's Swiss Steak

 

When Fall and Winter finally arrive, I love to make slow cooked meals; I love the aroma that fills the house!   This recipe is one that my mom made quite often.  She served it over rice; to change it up I like to serve it over mashed potatoes once in a while. Serve with your favorite vegetable, in my home we love green beans, a green salad and your favorite type of bread. 

Ingredients:

2 pounds round steak, trimmed
2 tsp salt
1 tsp pepper
1 large onion chopped
2 cloves garlic minced
1 Tablespoon Worchester sire sauce 
1 8oz can tomato sauce
2 cups water or beef broth
3/4 cup flour

Directions

Cut the meat into serving size pieces and tenderize the meat using a mallet.  Season flour with salt and pepper and dredge the pieces of meat on both sides.  Add a little oil to just cover the bottom of a 4-to-5-quart Dutch oven, set over medium-high heat. Place a few pieces of the floured meat into Dutch oven and cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, and garlic. Sauté for 1 to 2 minutes. Add the tomato sauce, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging the meat in the liquid. Cover the pot and place it in the oven for 1 1/2 to 2 hours or on stove top until the meat is tender and falling apart. 
Serve over rice or mashed potatoes.

 

 

Orange Blender Cake

 

Ingredients 

4 eggs room temperature 
¾ cup avocado oil
1 cup granulated sugar,
1 whole seedless navel orange, washed, quartered with seeds removed 
1 teaspoon lemon extract
2 cups all-purpose flour
¾ tablespoon baking powder 
½ teaspoon salt
powdered sugar for dusting 

Instructions 

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 20-30 to seconds or until a thick pourable batter forms. Do NOT over-blend. 
Pour the batter into the lined pan and bake on the middle rack for 45 to 50 minutes or until a toothpick comes out clean 2 inches from the side.
Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the loaf pan. After the cake has completely cooled dust the cake with powdered sugar, if using. Enjoy!

Elevated Box Cake Mix

Not all box cake mixes are the same, at least that is my experience.   I like to use Betty Crocker mixes and tweak them from time to time.  I've substituted milk for the water or make a pound cake by adding instant pudding.  Today I tried a new recipe that is supposed resemble the texture of a bakery cake. 

Ingredients:

1 box cake mix (any flavor)

1 cup flour

1 cup granulated sugar

dash of salt

1 cup sour cream (full fat)

1/2 cup vegetable oil

1 cup water

3 whole eggs

1 tablespoon vanilla extract

If using a chocolate mix, I also added 2 Tablespoons of coco powder 

Preheat the oven to 300 degrees

Mix dry ingredients together and set aside.  In a separate bowl mix together all of the wet ingredients.  Add half of the dry ingredients to the bowl with the wet ingredients and mix together being careful not to over mix.  Add the resto of the dry ingredients and mix for 2 minutes on medium speed. 

For cupcakes fill each liner with 2/3 full.  Bake16-18 minutes depending on your oven.  For a cake pan pour the batter halfway up two prepared pans and bake for 20-30 minutes.  

For a birthday cake you could add sprinkles to a vanilla or yellow batter.  

Hot Artichoke Dip

                                  

From the kitchen of Annette Knight

Ingredients

1 can artichoke hearts

1 jar marinated artichoke hearts

1 small can green chilies

6 Tablespoons mayonnaise

1 1/2 cups grated cheddar, jack cheese or a combination 

Directions

Drain the artichoke hearts and chop into small pieces.  Combine artichoke hearts, mayonnaise, chopped chilies and cheese.  Pour into a 9" baking dish, bake at 350 degrees for 15 minutes or until bubbly and golden brown on top.  Serve warm with your favorite tortilla chips or crackers

Salmon Cakes

Salmon Cakes 

Ingredients

2 cloves minced garlic
1 Tablespoon grated fresh ginger
1 shallot minced
1 green chili minced (I used jalapeno)
1 1/2 lbs. skinless boneless salmon fillets, cut into small cubes
1 cup fresh breadcrumbs (4 slices with crust removed) pulse in food processor 
2 Tablespoons finely chopped cilantro leaves
2 Tablespoons mayonnaise
1 egg white
Juice of 1 lemon
salt and pepper

Directions

In a large skillet heat 2 Tablespoons of oil over medium heat.  Add garlic, shallot, ginger and chilies; sauté a few minutes to soften.  Remove from heat to cool.  
In a large bowl mix together salmon, breadcrumbs, cilantro, mayo, lemon juice, and egg white.  Add in cooled garlic mixture, season with salt and pepper.  Fold until all ingredients are combine.   Form the mixture into equal size cakes, they should be moist and hold together.
Heat a nonstick pan adding 2 Tablespoons of oil.  Add the cakes and fry until brown about 4 minutes per side.  Once the cakes are cooked remove from pan and place on paper towel to absorb the excess oil.
Serve with a wedge of lemon and garnish with green onion if desired.  

Spiced Candied Nuts

 

4 cups whole almonds,pecans or walnuts 
1 cup granulated sugar
1 Tablespoon ground cinnamon
½ teaspoon salt
1 large egg white
2 teaspoons water

Preheat your oven to 250°F. Line large baking sheets with silicone mat or parchment paper. In a large mixing bowl, whisk together the egg white and water until frothy. Add the nuts to the bowl, stirring until nuts are coated with the egg white mixture. This will help the sugar mixture stick to the nuts. In a separate bowl, combine the sugar, cinnamon, and salt. Pour the sugar mixture over the nuts and toss until all the nuts are evenly coated.

Spread the coated nuts in a single layer on the prepared baking sheet. Bake in the preheated oven for 1 hour stir every 20 minutes Allow the walnuts to cool on the baking sheet. The coating will harden as they cool. Store in airtight container 

French Dip Sandwich

 

Chuck Roast – shredded beef

3 lb. chuck roast

1 medium onion

5 cloves of garlic

4 sprigs of rosemary

1 cup red wine

2 cups beef stock

2 T Worcestershire sauce

2 T soy Sauce

 

Caramelized onions

3 onions sliced thin

4 T butter

Spread

1/2 cup mayonnaise

3 T. cream style horseradish

Salt and pepper

1 loaf French bread

Directions

Pat the chuck roast dry then season with salt, pepper and granulated garlic powder, brown meat on all sides.  In a slow cooker add one medium onion, garlic, rosemary, wine, broth, and Worcestershire. Add meat to slow cooker and cook on low for 8 hours or on high for 4 hours. When done separate the meat from the broth. Shred the beef into a bowl then stir in the caramelized onions. Strain the broth and set aside (this is the Au Jus that you will be dipping your sandwiches in).

While the meat is cooking caramelize onions by adding butter to a pan and three sliced onions. Cook the onions on low heat for about 1 hours stirring frequently then season with salt and pepper

For the sauce mix together the cream style horseradish, mayonnaise, salt, and pepper.

To assemble; cut the French baguette down the middle but do not cut through entirely. Spread with the sauce, add the beef and top with Swiss cheese. Close and cover tightly with foil. Place into a preheated 325-degree oven for 10-15 minutes to melt the cheese. Remove from the oven and slice into individual sandwiches.

Dutch Baby Pancake

Ingredients

3 Tablespoons of butter
3 room temperature eggs
3/4 cups milk
3/4 cups all-purpose flour
1 Tablespoon sugar
2 teaspoons pure vanilla extract
pinch of salt

Pre heat oven to 400 degrees

Put the butter in a large, ovenproof, nonstick sauté pan and place in the oven.

Using a blender combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and mix on medium-high speed until smooth. Remove the pan from the oven. Swirl the melted butter around the pan to coat completely.
Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape.

Top with your favorite toppings and serve.
Serving options:
Dusting of powder sugar
Fresh berries
Pure maple syrup over top
Fresh blueberries and lemon curd

Cilantro Lime Dressing

I have been on the hunt for a really good cilantro dressing recipe.  I used to get a salad a El Polo Loco that came with a great cilantro lime dressing, sadly the salad is no longer on their menu.  I've tried many recipes over the years with little success until today.   I made a few tweaks to the copycat recipe I found, please enjoy.

Ingredients

1 bunch cilantro 
1 cup mayonnaise
1 1/2 Tablespoons lime juice (I had Meyer lemons, so I used them instead)
1 tsp cumin
1/2 teaspoon onion powder
1 jalapeno (I used 1/4 tsp of chili flakes)
2 tablespoons of minced garlic
1 tsp sugar
Salt and pepper to taste
Avocado oil to thin to desired consistency 

Using my Nutri bullet, I combined all ingredients and processed until smooth add avocado oil 1 tablespoon at a time until you reach the desired consistency.
Pour the dressing into an airtight container and refrigerate until ready to use. 

Pecan Crusted Chicken - Green salad with Honey Dejon dressing

 

Ingredients:

1 stick unsalted butter
1/4 cup Dijon mustard
3 chicken breasts, halved lengthwise ad halved again
1/2 lb. coarsely chopped pecans
1/3 cups oil
1 cup sour cream
salt and pepper

Melt butter, removed from heat and add in mustard.  Place chicken between wax paper and flatten to 1/2 inch.   Dip chicken in butter and mustard mixture, roll in pecans.  Coat the chicken generously with the pecans.   
With the oil sauté chicken in small batches until brown about 3 minutes per side.  Remove chicken and keep warm in 200-degree oven.   Pour off oil from pa and any pecan bits. Deglazed the pad with sour cream and remaining mustard mixture.  Spoon sauce over warm chicken.  

Serves 6 

Serve with fresh sauté vegetables or your favorite green salad with the below dressing and crusty French bread.

 

Dijon Honey Mustard Dressing

1/3 cup olive oil
3 Tablespoons honey
3 Tablespoons apple cider vinegar
1 Tablespoon Dijon Mustards
Salt and pepper to teste

Sourdough Bread

Ingredients

1/2 cup sourdough starter

1 1/4 cups lukewarm water (do not use tap water)

3 cups bread flour

1 1/2 teaspoons fine sea salt

Before you begin make sure your starter is active.  An active starter will double in size between 4-8 hours after feeding.  

In a large bowl combine the starter and water, stir until combined.  Add in the flour and then the salt and mix the ingredients to bring dough together in a rough ball.  Place the ball in a bowl and cover for 30 minutes.

After the dough has rested for 30 minutes you are going to stretch and fold the dough. To stretch and fold the dough, leave it in the bowl and pick up the top side of the dough, lift it up and fold it back on itself. Turn the bowl a quarter turn and repeat three more times, turning the bowl a quarter turn after each fold. Cover with plastic wrap and set aside in a warm draught-free place for 30 minutes. Repeat this folding process five more times (which will be 6 folding's in total); resting the dough for 30 minutes between each time you fold. When you begin this process, the dough will be loose and shaggy but will become less so as you continue to fold and rest. Once all six folding and resting processes have been completed, the dough will be very smooth, spongy and elastic.

Once you have stretched and folded the dough a total of 6 times, cover and place in a warm draught-free area for 1 hour or until slightly puffed. Now it's time to shape your dough so it will fit into your banneton.  The most important thing to remember when shaping sourdough is ensuring that you build structure by layering the dough onto itself and then tighten it to build surface tension which will give you oven spring.  A taut skin on the dough holds in all the gas bubbles and also helps prevent sticking to the banneton during proofing. 

Lightly flour your countertop and gently ease the sourdough out of the bowl so that the sticky part is on the counter and the smooth side is up. Using your hands gently shape the dough into a rough rectangle.  Take an end and fold a third of the length onto itself.  Take the other end and do the same. This is creating structure in the dough.  Now pick up the bottom of the rectangle and gently roll it upwards, creating surface tension as you come to the top.  As you reach the top, gently roll so that the seam is positioned underneath.  Tighten the surface of the dough by gently putting your hands on the back of the dough and pulling it towards you without taking it off of the counter, do this several times until you create a nice round taut ball. Gently pick up the dough and place onto a floured banneton with the seam at the top.  Use your fingers to pinch the dough together to create a tight seam.   If additional flour is needed so the dough does not stick to the banneton gently lift the edges to sprinkle more flour.  

Let the dough rise for 2-3 hours depending on the temperature of your kitchen.  Once the dough has gone through its final rise test the dough by gently pressing a floured thumb into the dough.  If the indent gradually releases but still holds a finger shape, you're ready to score and bake. 

Preheat oven to 450 degrees including the Dutch oven. Place a piece of parchment paper over the dough in the banneton and gently flip the banneton upside down. Score the loaf and transfer to the preheated Dutch. Bake covered for 30 minutes, after 30 minutes lower the temperature to 400 degrees and bake for an additional 15 minutes.  The last 15 minutes will give your loaf a golden-brown color.

Tip:  to prevent the bottom of your loaf from getting too dark you can place some rice on the bottom of the Dutch oven prior to placing the parchment paper and loaf in to bake.  

Scallop Potatoes

 

Ingredients:

2 tablespoons unsalted butter, plus more for the baking dish 

4 medium russet potatoes (about 2 pounds) 

1 1/2 cups heavy cream 

1/2 cup whole milk

 2 cloves garlic, minced 

1/2 teaspoon fresh thyme leaves 

Kosher salt and freshly ground black pepper 

4 sliced green onions

2 cup shredded Gruyere cheese or Swiss cheese (about 8 ounces)

Instructions: 

Preheat the oven to 350 degrees F.

Grease an 8-inch square baking dish with unsalted butter.

Peel the potatoes and cut them into 1/8-inch-thick slices using a mandolin or sharp knife. In a medium saucepan, combine the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, minced garlic, fresh thyme leaves, 1 1/2 teaspoons salt, 1/2 teaspoon pepper. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender but still hold their shape about 5 minutes.  Arrange 1/3 of the potatoes into the prepared baking dish sprinkle 1/3 of the shredded cheese and half of the green onion. Layer another 1/3 of the potatoes and 1/3 of cheese and remaining green onion.  Pour remaining potatoes and sauce into the baking dish, spread remaining cheese over top.

Bake until the top is light golden brown, and the potatoes are cooked through and tender (about 45 minutes).  Let it rest for 10 minutes before serving. Enjoy these creamy, cheesy, and indulgent scalloped potatoes as a delightful side dish!