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Recipes
Cheese Straw Tomato Tartlets
By june
Prepare Crust: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined
- Crust:
- 2 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/4 to 1/2 tsp dried crushed red pepper
- 3/4 cup cold butter, cut into pieces
- 1 1/2 cups (6 oz) shredded extra-sharp white Cheddar cheese
- 1/2 to 3/4 cups ice-cold water
- Filling:
- 2 pt red and yellow cherry or grape tomatoes, cut in half lengthwise
- 3 garlic cloves, finely chopped
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh flat-leaf parsley
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Crumbled feta or shaved Parmesan cheese
Soy and Whiskey-Glazed Pork Chops
By june
Cut half of ginger in quarters and finely chop remaining half
- 1 piece (2 in. long) fresh ginger, peeled
- 2 tbsp vegetable oil
- 1 lb broccoli florets
- 8 oz fresh shiitake mushrooms, stems discarded, cut into 1-in pieces
- 1/2 c plus 3 tbsp water
- 1/4 c plus 1 tbsp lower-sodium soy sauce
- pepper
- 4 center-cut boneless pork chops (each 3/4 in thick)
- 2 cloves garlic, lightly smashed
- 2 tbsp whiskey
- 2 tbsp sugar
- thinly sliced green onions for garnish
Beef Stew
By june
Mix together all ingredients and bake at 350 degrees until bubbling
- 1 lb stew meat
- 1 can French onion soup
- 1 can golden mushroom soup
- 1/2 cup cooking sherry
Salted Caramel Apple Cupcakes
By june
Preheat oven to 350 degrees
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- pinch of nutmeg
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp applesauce
- pinch of vanilla powder (or 1 tsp vanilla extract)
- 1/2 cup vegetable oil
- 1 cup grated apples
- For the salted caramel buttercream:
- 1 stick (8 tbsp) salted butter, room temperature
- 2 cups powdered sugar
- pinch of vanilla powder (or 1 tsp vanilla extract)
- 2 tbsp salted caramel sauce (Smucker's Simple Delights Salted Caramel Topping)
- 2-4 tbsp heavy cream
Mini - Bacon Meatballs
By june
Preheat oven to 400 degrees
- 2 strips bacon, diced
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 lb ground sirloin
- 1/4 cup dry bread crumbs
- 2 tbsp minced fresh parsley
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 egg, beaten
Mexican Casserole
By june
Preheat oven to 350 degrees
- 1 lb lean ground beef
- 1/2 yellow onion, chopped
- 1 pkg taco seasoning
- 1 can Ranch Style Beans with jalapeños
- 1 can Ro-tel tomatoes
- 1 can cream of mushroom soup
- 12 (6-inch) corn tortillas
- 2 cups shredded Mexican cheese blend (or more, if desired)
- Black or green olives, if desired, for garnish
Bacon Bow Tie Pasta
By june
Cook pasta according to package directions; drain
- 1/2 (16 oz) pkg bow tie pasta
- 1/2 lb bacon
- 1 (8 oz) pkg cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 tsp Italian seasoning
- 2/3 cup milk
- 1/2 cup grated Parmesan cheese
Tuscan Pork Chops
By june
Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture
- 1/4 cup all-purpose flour
- 1 tsp salt
- 3/4 tsp seasoned pepper
- 4 (1-inch-thick) boneless pork chops
- 1 tbsp olive oil
- 3 to 4 garlic cloves, minced
- 1/3 cup balsamic vinegar
- 1/3 cup chicken broth
- 3 plum tomatoes, seeded and diced
- 2 tbsp capers
- Garnish: fresh parsley sprigs
Toffee Bars
By june
Preheat oven to 400 degrees
- 35 saltine crackers
- 1 cup butter
- 1 cup firmly packed brown sugar
- 1 (6-oz) bag semisweet chocolate morsels
- 1/2 cup toffee bits, Heath Bits 'O Brickle
Green Beans With Shallots, Apple Cider, and Bacon
By june
In a Dutch oven, combine 2 quarts water and 1 tsp salt; bring to a boil
- 2 quarts water
- 11/2 tsp salt, divided
- 1 1/4 lbs fresh green beans, trimmed
- 2 slices applewood-smoked bacon
- 1/2 cup chopped shallots (about 4 medium)
- 2 cloves, garlic, minced
- 1/2 cup unfiltered apple cider
- 1/2 cup unsalted chicken stock
- 1 tbsp chopped fresh parsley
- 1/4 tsp ground black pepper