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TRUFFLED GARLIC MASHED POTATOES

2/13/2022

Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:

2 Lbs russet potatoes, peeled, cut into 1-inch pieces
1 Cup half and half cream
1/2 to 1/3 Cup butter, room temperature
3 cloves garlic, crushed
1 Tbsp white truffle oil
Course kosher salt and freshly ground black pepper to taste
1 Tsp chopped black truffle (optional)*

Instructions:

Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps.
Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
Transfer to a serving bowl and serve.

Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.

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Honey & Rosemary Brined Turkey with Herb Riesling Gravy

11/20/2021

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Rosemary & Honey Brined Turkey with Herb Riesling Gravy (serves 8-10)

Ingredients:
For the Brine

4 cups water
3/4 cup kosher salt
1/2 cup honey
32 ounces low-sodium chicken broth
1 tablespoon black peppercorns
6 sprigs fresh rosemary
1 (12- to 14-pound) fresh turkey, neck and giblets removed and reserved (discard liver)

For Roasting the Turkey

1/2 onion, peeled and cut in half
1 Fuji or Honeycrisp apple, quartered
1 bulb garlic, halved
4 sprigs rosemary
1/3 cup canola oil

For the Gravy

Reserved turkey neck and giblets
1 tablespoon extra-virgin olive oil
1 yellow onion, unpeeled and chopped
1 carrot, unpeeled and diced
3 cups low-sodium chicken broth
1 cup Riesling
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose (gluten free) flour
1/4 cup flat-leaf parsley, finely chopped
2 stems rosemary, leaves removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped

Instructions:

For the brine, bring water to a boil in a saucepan. Add salt, honey, broth, peppercorns and rosemary and bring back to a boil, stirring to dissolve salt. Cool at room temperature, then refrigerate until needed.
About 6 to 8 hours before you plan to roast your turkey, place brine mixture in a large clean bucket, stock pot or cooler and stir in 1 gallon of ice water. Place turkey in the bucket, breast side down, cover and refrigerate 6 to 8 hours or overnight. Make sure the turkey is fully submerged, adding more ice water if necessary.
To roast the turkey, preheat oven to 450°F. Remove turkey from brine and rinse thoroughly, inside and out, with cool water; pat dry. Discard brine solution. Season turkey cavity with salt and pepper. Stuff turkey with onion, apple, garlic and rosemary. Place on a roasting rack set inside a large roasting pan and tuck the wings back. Brush the entire turkey with oil.
Cover breast portion with foil and place turkey on lowest rack in oven and roast 30 minutes, then turn heat down to 350°F and roast 2 to 2 1/2 hours longer, until a thermometer reads 165°F when inserted between the breast and thigh without touching the bone. Remove foil from breast about 45 minutes before the turkey is done. Remove turkey from pan, place on a platter and tent with foil. Let the turkey rest 20 minutes before carving.
For the gravy, heat oil in a large saucepan over medium heat. Add turkey neck and giblets, onions and carrots and cook until lightly browned, about 5 minutes. Add broth, bring to a boil, then turn down to a simmer and cook 30 minutes. Strain, discarding the solids, and refrigerate broth until ready to use.
While turkey rests, pour pan drippings into a measuring cup and freeze for 15 minutes. Skim off any fat. Heat roasting pan over medium heat and add Riesling, scraping up any browned bits. Pour in giblet broth and skimmed pan drippings and bring to a simmer over medium-high heat. Whisk in butter until melted, then whisk in flour. Cook until thickened, stirring constantly to avoid lumps. Stir in chopped herbs and add salt and pepper to taste.

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SPICY BUTTER SHRIMP

4/19/2021

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Spicy Butter Shrimp
(Serves 1-2)

Ingredients:

12 Medium/Large local fresh shrimp {these are South Florida shrimp}
1 tsp Trader Joe’s Italian Bomba Hot Pepper Sauce
2 tbsp room temperature pure Irish Butter
2 cloves garlic, finely minced
Himalayan Pink Salt to taste

Instructions:

On a cold skillet add butter, garlic and bomba sauce, turn heat on to medium-low and stir ingredients evenly incorporating them until butter starts turning golden brown.
Add shrimp and stir making sure every shrimp is coated with butter mixture, cook until shrimp are cooked thoroughly, about 5-6 minutes.

Chef’s Note: Double/Adjust the ingredients for larger servings.

Serving Suggestions:

Serve over white rice with sliced avocado and a sprinkle of lime.
Toss into pasta with extra virgin olive oil and top with Pecorino Romano cheese.
Add to top of avocado toast with a sprinkle of lemon.

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ROASTED RADISHES

4/6/2021

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Who knew a radish can be a potato, but TikTok taught me otherwise. Here is my take on a TikTok keto recipe that is also a perfect GlutenFree & healthy alternative the One Dish At A Time way!

Roasted Radishes
(Serves 4-6)

Ingredients:

2 bunches of radish (halved or quartered)
Fresh Rosemary
Sea salt
Fresh back pepper
Garlic powder
Extra-virgin olive oil

Instructions:

Shake all ingredients in a ziplock bag (mixing in a bowl works too) let sit for 30mins {I prefer to let them sit over night for maximum flavor}
Preheat oven to 400*
Line a baking sheet w parchment paper of foil
Drain any excess moisture from the radish, spread evenly on baking sheet (make sure to get the rosemary on there) and put in the oven for 15mins. Flip and bake for another 10 mins

Click HERE for video!

Chef’s Note: this is the same exact recipe I use for roasting potatoes, so go ahead and roast some potatoes too!

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ITALIAN LOLLIPOPS

4/3/2021

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Caprese Salad, reinvented......an innovative take on one of the great classics!! Great for a cocktail party or for an impressive appetizer for your next dining gathering!!

Italian Lollipops
(makes 12 lollipops)

Ingredients:

12 cherry tomatoes
1-2 tbsp sun-dried tomato tapenade
12 mini fresh mozzarella
½ tsp lemon zest
2 tbsp Extra Virgin Olive Oil
1 tbsp chopped parsley
12 kabob skewers

Instructions:

Cut 1/4 of the top of the tomatoes, remove the seeds.
Fill tomatoes with a little tapenade, top with mini mozzarella. Prick with skewer.
In a small bowl, mix the lemon zest, olive oil and parsley. Coat themozzarella skewer and arrange in a glass or skewer dispenser.

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BAKED CHICKEN WINGS

3/31/2021

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Baked Chicken Wings (serves 6-8)

Ingredients:

24 chicken wings (about 4 pounds)
½ cup hot sauce
1 teaspoon garlic salt
¾ tsp onion salt
½ tsp pepper
¼ tsp cayenne pepper
¼ tsp jalapeño powder
½ tsp smoked paprika
4 tbsp olive oil
Blue cheese dressing – store bought is fine (I prefer ranch)
Fresh Parsley

Instructions:

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

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4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

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Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes
(makes 12 cupcakes)

Ingredients:

For the Blue Vanilla Cupcakes:

1½ cups all-purpose gluten-free flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
6 tablespoons blue food coloring (liquid)
12 medium sized strawberries

For the White Frosting:

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)

Instructions:

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

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ONION, BACON AND BUTTERNUT TART

11/17/2014

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Onion, Bacon & Butternut Tart
(serves 6 as a main course, 12 as an appetizer)

Ingredients:

All-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen or gluten-free remade pizza crust…we like Cali'flour Foods {If you get the ready-made crusts, follow instructions on package and skip to step 2!}
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme

Instructions:

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.

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Glühwein {German Mulled Wine} is a warm winter German version of sangria; it should taste like Christmas spices - The basics are red wine, spices, sweetening and fruit, heated together to diffuse the flavors and served warm to bring relief to hands that cup it and bodies that drink it.
Glühwein (serves 8)

Ingredients:

1 bottle of red wine. Use an inexpensive full bodied fruity wine. You definitely do not want to use an expensive bottle and try to avoid one with oak aging. I think a Cabernet, red Zinfandel or Syrah/Shiraz would be ideal.
2 - Cinnamon sticks ~ Cinnamon is very traditional. Break the sticks into pieces 1 - 2 inches each
16 Whole Cloves ~ again a traditional ingredient
1 Orange
2 Tablespoons runny honey
1 heaped teaspoon mixed ground Christmas cake spices - or equivalent amount of any of ground allspice, nutmeg, coriander mixed together
Water - wineglass full
6-8 oz Brandy

Instructions:

Put water in large pan and place over medium heat.
Add cinnamon honey and spices.
While honey is dissolving cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan.
Pour in all the wine.
Bring the heat up. It should not boil so as when bubbles start rising turn the heat off.
As soon as it is cool enough to taste, test it for sweetness. If it is not sweet enough add sugar to taste and stir to dissolve.
Let the pan stand for an hour or longer so the flavors develop.
Warm gently before serving and spoon out into a heatproof glass, leaving the oranges and cinnamon behind. Optionally garnish with slice of lemon or fresh stick of cinnamon. Top off with splash of brandy.

Notes:
The wine has not been heated enough to evaporate all the alcohol, so be aware it is still an alcoholic drink.

The idea of pushing the cloves into the orange is so they are not loose in the drink. If you do not do this stage you should consider straining the drink so that people don’t get the surprise of a whole clove in their throats.

Variations:
As mentioned, there are many variations to the basic recipe of warmed wine with spices
Some people like to add brandy to give the Glühwein more body, but of course that adds dramatically to the alcohol. Another way of adding body is to pour in a glass or two of Port.

CHEERS!!

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Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza

6/29/2013

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I got this idea from a true hostess. My friend Suzi, makes Wednesday dinner for an average of 4-6 people on a weekly basis; as well as weekly brunches. Having said that, one can imagine all the yummy plates that have stepped out from her kitchen. But, she really wowed me with this mouthwatering pizza delight. Its easy to make and the presentation makes for a colorful appetite pleaser.

Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza (serves 4)

Ingredients:

4 tbsp olive oil
3oz thinly sliced red onions
1 tbsp sugar
6 thin slices eggplant
1 med tomato thinly sliced
½ lb shrimp (about 24 shrimps)
½ tsp garlic finely chopped
Salt & Pepper
1 pkg pizza dough (I recommend Trader Joe’s Herb Dough)
¼ lb goat cheese
5 fresh basil leaves finely chopped

Instructions:

Preheat oven to 425°F.
Heat 1 tbsp olive oil to medium in a large skillet. Add onions and sauté until lightly browned, about 5mins; add sugar and stir till caramelized. Remove from skillet, let cool slightly and set aside.
Heat 2 tbsp of olive oil in a large skillet, add eggplant slices and cook on both sides till golden, remove from skillet, let cool slightly and set aside.
In the same skillet, heat the remaining tbsp of olive oil; add garlic and stir till golden, add shrimp, salt and pepper to taste. Cook for 2 minutes, remove from skillet, let cool slightly and set aside.
Roll pizza dough into desired shape and place on a nonstick baking sheet.
Sprinkle onions over pizza dough, top with eggplant and tomato.

7. Top eggplant and tomato with goat cheese.

8. Place in oven and bake until crust is golden brown, about 12 minutes. Add
shrimp and cook for an additional 2-3 minutes.
9. Remove, garnish with basil (optional), slice and serve.

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<<Previous

TRUFFLED GARLIC MASHED POTATOES

Honey & Rosemary Brined Turkey with Herb Riesling Gravy

SPICY BUTTER SHRIMP

ROASTED RADISHES

ITALIAN LOLLIPOPS

BAKED CHICKEN WINGS

4TH OF JULY RED, WHITE & BLUE CUPCAKES

ONION, BACON AND BUTTERNUT TART

GLÜHWEIN

Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza

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