A kitchen corner

recipes i find to use. mostly C and p'ed from other blogs since my ipad is a bit wonky on other sites.

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Summer Squash and Basil Pasta

INGREDIENTS

¼ cup olive oil

8 garlic cloves, thinly sliced

2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 teaspoon Aleppo-style pepper, plus more for serving

12 ounces paccheri, ziti, or other large tube pasta

2 ounces Parmesan, grated (about ½ cup), plus more for serving

1 tablespoon fresh lemon juice

½ cup basil leaves, divided

RECIPE PREPARATION

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

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Small Batch Raspberry Cheesecake Bars

Ingredients For raspberry reduction: 1 cup (225 g) fresh or frozen raspberries For crushed cookie crust: 3/4 cup (75 g) crushed gluten free cookies of choice (such as gluten free digestives or rich tea biscuits, or gluten free graham crackers) 1/3 stick (40 g) unsalted butter, melted For cream cheese filling: 10 1/2 oz (300 g) cream cheese (I used Philadelphia) 2 medium eggs, room temperature 3/4 cup (150 g) caster or granulated sugar 3 tbsp (45 g) sour cream or yogurt 1/2 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 - 2 tsp vanilla extract) zest of 1 lemon You will also need: ~10-15 fresh raspberries Instructions For raspberry reduction: In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

Pass the raspberry mixture through a sieve to remove the seeds and skin.

Return the raspberry juice to the saucepan and cook further until it has decreased in volume and become thicker (more viscous).

Allow to cool. For crushed graham cracker crust: Pre-heat the oven to 355 ºF (180 ºC) and line a 6 x 6 inch (15 x 15 cm) square baking tin with baking/greaseproof paper.

You can scale up the recipe with no problems, but you will have to increase the baking time slightly.

Mix together the crushed cookie crumbs and melted butter, then press them into the lined baking tin to form a firm, even layer.

Bake at 355 ºF (180 ºC) for 10 minutes, then remove from the oven and allow to cool slightly.

For cream cheese filling: Reduce the oven temperature to 320 ºF (160 ºC).

Mix all the cream cheese filling ingredients together until smooth, then transfer the filling on top of the baked crushed cookie crust.

Drizzle the raspberry reduction on top of the filling, and create a swirl pattern with a skewer or toothpick. Gently sprinkle the fresh raspberries on top.

Bake at 320 ºF (160 ºC) for about 55 - 60 minutes, or until the filling is light golden brown around the edges and the middle is still slightly wobbly when you shake the baking tin.

Allow to cool at room temperature, then transfer into the fridge for at least 1 hour before removing the cheesecake from the baking tin and serving (preferably refrigerate overnight). This recipe makes 9 cheesecake bars.

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LEMON GARLIC BUTTER SALMON IN FOIL WITH PINEAPPLE

Serves 2

2 salmon fillets

1/2 pineapple, halved and sliced

¼ cup butter

⅓ cup honey

4 large cloves garlic, crushed

2 tablespoons fresh lemon juice (juice of ½ a lemon)

Chopped fresh parsley

Salt and pepper

1. Preheat your oven to 400°F (200°C).

2. In a small saucepan, melt the butter over low-medium heat. Add honey, garlic and lemon. Whisk until the honey has melted through the butter and the mixture is well combined. Add one tablespoon chopped parsley, mix well and set aside.

3. Cut 4 sheets of 14-inch (35cm) length aluminum foil. Divide pineapple slices among sheets layering in center in an even layer and sprinkle with pepper. Arrange salmon fillets on top and drizzle with the honey lemon garlic butter sauce. Sprinkle with salt and pepper and top with more chopped parsley.

4. Pull sides of foil inward and seal then roll edges up, try to leave a little room for heat to circulate. Transfer the packets on a baking sheet and bake in the preheated oven about 10-15 minutes. Enjoy with brown or white rice if desired and remaining sauce. Sprinkle with additional chopped parsley if you like. Enjoy!

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Summer Berry Sangria

Ingredients

1 cup orange liqueur

1 orange sliced

1 lemon sliced

1 lime sliced

1 bag frozen mixed berries

1.5 Liter bottle Arobor Mist Blackberry Merlot or your favorite Merlot

carbonated soda of your choice I used strawberry-lime

Instructions

Add orange liqueur to a large pitcher or container.

Add the orange, lemon, and lime slices.

Add the frozen mixed berries, stir.

Pour in the Merlot, cover and place in the refrigerator for several hours or overnight.

To serve, pour chilled Summer Berry Sangria into ice filled glasses leaving about an inch to top off with soda.

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Pumpkin Breakfast Cookies

1 cup (100g) rolled oats

1/2 cup (55g) coconut flakes

1/4 cup (40g) chia seeds (or flax seeds)

1/2 cup (125g) pumpkin puree

1/4 cup (80g) maple syrup

1/4 cup (75g) nut/seed butter of choice

1 tbsp pumpkin pie spice

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1/4 cup (45g) chocolate chips (or chopped pecans would be good too!)

INSTRUCTIONS

Preheat the oven to 350F.

In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.

Add the pumpkin, nut butter, maple syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.

Add the chocolate chips, and process briefly until just combined.

Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.

Bake for 15 minutes at 350F, or until the bottom edges are golden brown.

Cool for at least 15 minutes.

Enjoy!

Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.

[eeveescookingnook]

mexican grilled chicken cobb salad.

INGREDIENTSSEASONED BAKED TORTILLA STRIPS

2 Old El Paso Flour Tortillas cut into strips

1 tablespoon Old El Paso Taco Seasoning

1 Tablespoon olive oil

SALAD

¼ cup fresh lime juice

1/3 cup + 3 tablespoons olive oil

2 teaspoons Old El Paso Salsa Seasoning Mix

1 jalapeno seeded + diced

1 cup fresh cilantro chopped

Salt + pepper to taste

1 pound boneless skinless chicken breast about 4 small breast

1 packet Old El Paso Taco Seasoning

2 heads romaine lettuce chopped

1 cup monterey jack cheese shredded

1 cup cooked black beans rinsed + drained if using canned

1 cup fresh grilled corn kernels

1 cup cherry tomatoes halved

3 hard boiled eggs sliced

1 avocado pitted + sliced

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INSTRUCTIONSSEASONED BAKED TORTILLA STRIPS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.

SALAD

In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.

Preheat the grill or a grill pan to high heat.

Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.

Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!

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Chicken Mushroom Soup

INGREDIENTS

1 tablespoon olive oil

1 medium yellow onion — diced

1 stalk celery — diced

1 medium carrot — diced

1 medium russet potato — diced

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

2 cloves garlic — minced

8 ounces sliced white mushrooms

1 bay leaf

4 cups 32 ounces low-sodium chicken stock

8 ounces cooked chicken breast — diced or shredded

1/2 cup half & half

INSTRUCTIONS

Heat oil over medium high heat in a large pot or dutch oven.

Add onion, celery, carrot, potato to the pan, then sprinkle with the salt, pepper, oregano and thyme. Stir to coat. Cook about 5 minutes, stirring often. Add the garlic, stir, and cook one minute more.

Add the mushrooms to the pot and stir, cook for 2 minutes.

Add the bay leaf and chicken stock to the pot. Stir and cover; bring to a boil and cook until the potatoes are cooked through (about 5-10 minutes).

Once the potatoes are fork tender, add the chicken and half and half to the pot. Stir and cook, until the soup is hot once more.

Serve hot with a garnish of parsley.

[eeveescookingnook]

lemon rice

Ingredients 1 Cup Basmati Rice 2 Cups water 1 Tablespoon Olive Oil 1 Teaspoon Brown Mustard Seeds dark variety 1 Tablespoon Ginger + Garlic  1 Teaspoon Turmeric Powder aka Curcuma spice to taste Salt pinch Pepper juice of one 1 Lemon Instructions Wash the rice and cook until done. Basmati rice usually takes around 12 minutes to cook, follow the package instructions. Strain so that no water is left In a pan heat up the olive oil and add the mustard seeds. Temper the mustard seeds – careful mustard seeds jump up – until you get the nutty mustard seed aroma. Add the ginger garlic paste, the turmeric powder, salt, and pepper and stir fry for another minute or two. Take from the heat and let cool for a few minutes before adding and mixing in the lemon juice. Pour the whole mixture over the cooked rice and mix well. Serve hot.

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Shrimp and Grits Southern Style with Cheesy Grits

INGREDIENTS Cheesy Grits

1 cup quick grits 4 cups water 1/4 teaspoon salt 3 tablespoons butter 2 tablespoons cream 1 1/2 cups shredded sharp cheddar Shrimp

6 slices smoked bacon 1 pound large shrimp, peeled and deveined 2 teaspoons Cajun seasoning 1/8 teaspoon ground cayenne pepper 1 teaspoon dried parsley 1 tablespoon vegetable oil 1 red pepper finely chopped 3 green onions chopped 3 cloves garlic minced 1/4 cup low sodium chicken or vegetable broth INSTRUCTIONS Bring the water to a boil; add the grits and salt.   Cook for 5-7 minutes or until tender.  Remove from heat, stir in butter, cream and cheddar cheese. In large skillet over medium heat cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat.  Sprinkle with Cajun seasoning and cayenne pepper.   Flip shrimp after one minute; and cook for additional one minute.  Remove to plate. Add vegetable oil to skillet over medium heat.  Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium low.  Add green onions and garlic and cook for 1 minute.  Add chicken broth to skillet and stir.  Return shrimp and bacon to the skillet and heat for 1 minute. Spoon shrimp mixture over cheesy grits.  Serve immediately.

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Orange Dutch Baby

Ingredients Dutch Baby

3 eggs

2/3 cup milk

1/2 cup flour mix (approx. 1/3 wholewheat flour and 2/3 plain white flour)

1/2 tsp ground cinnamon

pinch of salt

3 TBSP clariffied butter

1 orange cut in slices skin removed

powdered sugar to taste

Orange Sauce

1 cup freshly squeezed orange juice (approx. 3 oranges)

Whipped Honey

1 cup unpasteurized honey

Instructions

Preheat the oven to 220 °C (425 °F) placing a 25 cm (10 inch) iron pan in the oven to heat as well.

Orange Sauce

Pour freshly squeezed orange juice into a saucepan and bring it to a simmer. Let simmer until the volume is about 1/4 of the initial volume. Set aside.

Whipped Honey

Whip honey on medium-high speed for 10-15 minutes. The honey will become airy and pale white.

Dutch Baby

Mix eggs in a blender on high speed for a few seconds so they start to bubble.

Add flour mix, milk, cinnamon and salt and mix on medium-high speed for another few seconds or until the ingredients are well combined.

Take the pan out of the oven, place over high heat and add clarified butter. Wait until butter is bubbling then add the batter and return to the oven.

Bake for 13-15 minutes. Turn the oven off and leave sit in the oven for an additional 5 minutes. This will keep the Dutch baby bubbly structure.

Take out of the oven and sprinkle powdered sugar over (You can omit this step), top with orange sauce, 1 TBSP of whipped honey and fresh orange slices. Enjoy!

[eeveescookingnook]

Five Ingredient Garlic Mushroom Pasta

Ingredients

400 g Pasta

6 cloves Garlic crushed

5 tbsp Butter

200 g Mushrooms sliced

30 g Parmesan Cheese grated

Parsley chopped, to serve

Salt and Pepper

-

Instructions

Cook the pasta in salted water according to packet instructions.

Melt the butter over a medium heat. Add the garlic and fry for a minute then add the mushrooms. Cook for 10 minutes until softened and browned.

Add the pasta to the pan and toss with the garlic butter and mushrooms. Add the Parmesan and toss again.

Serve sprinkled with parsley.

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ORANGE BLOSSOM FRENCH MERINGUE COOKIES

INGREDIENTS

2 egg whites 1 tsp orange blossom oil 1/4 cup of caster sugar 1/2 cup of powdered sugar 1 pinch of salt

INSTRUCTIONS

Preheat your oven to 100°C (212°F). Pour the egg whites, salt and orange blossom oil into your stand mixer’s bowl and mix slowly, increasing the speed every 30 seconds. (Approximately 5 minutes.) When the mixture looks like a cloud and forms peaks, increase to maximum speed and add the caster sugar in 3 parts. Wait 5 seconds between adding each part. Add the powdered sugar in 3 parts. Wait 5 seconds between each part. Whisk for another minute and stop. Put the mixture in a pastry pouch. Pipe the meringue out onto the prepared baking sheet using a large round tip. Put in the oven for 1 hour. Turn off the oven and leave the meringue to sit for another 20 minutes.

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PEPPER JACK POTATO CASSEROLE

INGREDIENTS: 1 (30 to 32-oz) bag frozen shredded hash browns 1 (10.75-oz) can cream of chicken soup 2 cups shredded pepper jack cheese 1-1/2 cups heavy whipping cream 1/2 cup butter, melted 1/2 cup sour cream 1cup grated Parmesan cheese, divided 1/2 teaspoon onion powder 1/4 teaspoon garlic powder salt and pepper to taste 1 sleeve Ritz crackers, crushed 1/2 cup cooked chopped bacon 1 tsp paprika INSTRUCTIONS: Preheat oven to 400ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray. In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, heavy cream, butter, sour cream, 1/4 cup grated parmesan, onion powder, garlic powder, salt and pepper. Spoon potato mixture into prepared pan. Combine crushed crackers, bacon, remaining 3/4 cup grated Parmesan cheese, and paprika. Sprinkle over potatoes. Bake, uncovered, for 45 to 50 minutes, until bubbly.

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Brussels & Roasted Cauliflower Citrus Salad

For the salad: 12 ounces fresh Brussels sprouts 1 head cauliflower chopped into small-medium pieces 1-2 tablespoons olive oil Kosher or fine sea salt to taste Freshly ground black pepper to taste 1 large grapefruit cut into slices ½ cup chopped hazelnuts ½ cup gluten-free panko breadcrumbs ½ cup Parmesan cheese (vegan optional plus more for garnish) For the dressing: 1 large grapefruit juiced (strain juice) ¼ cup grapeseed or olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon minced garlic Pinch kosher or fine sea salt Freshly ground black pepper to taste Instructions Preheat the oven to 400°F. Place the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 15-20 minutes. While the cauliflower is roasting, trim the ends of the Brussels sprouts and "shred" the sprouts by cutting into small strips. Place into a large bowl. When the cauliflower is done roasting, place into the bowl with the Brussels sprouts. Turn the oven to broil. Place the grapefruit slices on the same baking sheet and broil for about 3-5 minutes, watching closely to make sure they don’t burn. Remove from oven and set aside. Heat a small skillet to medium, add the chopped hazelnuts and toast until they become fragrant (about 5 minutes) tossing often to prevent burning. Add to the bowl with Brussels sprouts and cauliflower. Blend all dressing ingredients together in a blender until well combined. Add breadcrumbs, Parmesan, and dressing to the salad bowl and toss. Trim the grapefruit rind from the flesh and either cut the flesh into smaller pieces and toss into the salad or serve individual pieces on each salad plate. Garnish with more Parmesan, salt, and pepper, if desired.

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Big Bad Beef Skewers

IngredientsSkewers:

2 large zucchini

24 ounces top sirloin, cut into 1 1/2-inch cubes

3 Roma tomatoes, quartered

3 large red onions, quartered

Spice Mix:

2 tablespoons kosher salt

4 teaspoons freshly cracked black pepper

4 teaspoons garlic powder

4 teaspoons lemon pepper seasoning

2 teaspoons fennel seeds

2 teaspoons dried thyme

4 tablespoons vegetable oil

Blue Cheese Sauce:

1/2 cup mayonnaise

2 tablespoons lemon juice

2 tablespoons milk

2 ounces blue cheese, crumbled

Jalapeno-based hot sauce, as needed

Kosher salt and freshly ground black pepper

Serving:

4 tablespoons olive oil

2 tablespoons lemon juice

2 cup mixed salad greens

1/2 cup chopped fresh parsley

2 ounces blue cheese, crumbled

For the skewers: Preheat a grill pan over medium-high heat.

Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.

Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.

For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.

For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.

For serving: Mix together the olive oil and lemon juice in a bowl.

Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

[eeveescookingnook]

Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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German Potato Salad

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.