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Recipes
Herby Provolone Scones
By garciamoss
Pulse baking powder, salt, paprika, and 4 cups flour in a food processor until combined; add butter and pulse until...
- 1 tablespoon baking powder
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 4 cups all-purpose flour, plus more
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 8 oz. provolone cheese, grated
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 4 large eggs
- 3/4 cup heavy cream, plus more
Maple Walnut Cake
By garciamoss
Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray
- Glaze:
- 1 cup chopped pitted dates, (6 ounces)
- 1/2 cup boiling water
- 1 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1 cup chopped toasted walnuts, (see Tip), divided
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup pure maple syrup, preferably dark amber (Grade B)
- 1/4 cup canola oil
- 4 tablespoons unsalted butter, melted
- 2 teaspoons cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 teaspoon cider vinegar
- 3/4 cup gently packed confectioners' sugar
- 1-2 teaspoons water, if needed
Avocado Caprese Wrap
By garciamoss
Layer slices of tomato, mozzarella cheese and avocado on ⅓ of the tortilla
- 2 whole wheat tortillas
- 1/2 cup or so of fresh arugula leaves
- 1 ball fresh mozzarella cheese, sliced
- 1 tomato, sliced
- 1 avocado, pitted and sliced
- basil leaves
- olive oil
- balsamic vinegar
- kosher salt and freshly ground black pepper
White Chocolate-Cranberry Cheesecake
By garciamoss
1. Prepare Topping: Bring first 2 ingredients and 1/4 cup water to a boil in a 3-qt
- CRANBERRY TOPPING:
- 1 (12-oz.) package fresh cranberries
- 1 cup sugar
- 1/2 cup seedless raspberry jam
- PIECRUST:
- 1 (9-oz.) package chocolate wafer cookies
- 1/2 (4-oz.) semisweet chocolate baking bar, chopped
- 1/2 cup butter, melted
- 1/3 cup sugar
- CHEESECAKE FILLING:
- 1 (6-oz.) package white chocolate baking squares, chopped
- 1/4 cup whipping cream
- 2 (8-oz.) packages cream cheese, softened
- 2 tablespoons all-purpose flour
- 1/3 cup sugar
- 4 large eggs
- 1/2 cup chopped sweetened dried cranberries
- 1/2 (4-oz.) semisweet chocolate baking bar, finely chopped
- 1/4 cup amaretto liqueur
- GARNISH:
- Fresh mint leaves
David's Buttermilk Spoon Bread w/Sausage
By garciamoss
Recommended to be prepared in: "K3449 — Temp-tations® Old World 6-piece Oven-to-Table Set":http://www
- 7 large eggs
- 1/2 cup whipping cream
- 4 cups water
- 1-1/2 cups buttermilk
- 1/2 cup (1 stick) butter, diced
- 1-1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cups yellow cornmeal
- 1/2 lb sage sausage (or any savory sausage), cooked, crumbed, and drained on paper towels
- 1/4 cup green pepper, diced
- 1/4 cup red pepper, diced
- 1/3 cup Parmesan or cheddar cheese, grated
How to Make Tortilla Chips in the Oven
By garciamoss
1. Preheat oven and oil trays: Preheat oven to 350°F
- Equipment:
- Good-quality corn tortillas
- Neutral vegetable oil, like grapeseed or canola
- Flaky sea salt
- Brush for the oil
- Baking trays
- Cutting board
- Large sharp knife
Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut
By garciamoss
Give those hot dogs and burgers the night off and grill up a sandwich with substance instead
- 3 medium ripe tomatoes (3/4 to 1 pound), cored and chopped
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon fresh thyme, finely chopped
- Kosher salt
- Freshly ground black pepper
- 4 uncooked bratwursts (about 1-1/4 pound)
- 4 hoagie sandwich rolls, split
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon cumin seed
- 1 cup bagged sauerkraut, drained
- 1/3 cup lower-salt chicken broth
Chicken & Asparagus with Melted Gruyere
By garciamoss
For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with jus...
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 2/3 cup reduced-sodium chicken broth
- 2 teaspoons plus 1/4 cup all-purpose flour, divided
- 4 boneless, skinless chicken breasts, (1 1/4 to 1 1/2 pounds), trimmed and tenders removed (see Note)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1/2 cup white wine
- 1/3 cup reduced-fat sour cream
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
- 2 teaspoons lemon juice
- 2/3 cup shredded Gruyère cheese
Spring Chicken & Blue Cheese Salad
By garciamoss
Preheat oven to 350°F
- Chicken:
- 1 cup nonfat Greek yogurt (see Tips)
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
- 1 pound boneless, skinless chicken breast, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Creamy Blue Cheese-Tarragon Dressing:
- 2 ounces blue cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon honey
- 1-2 tablespoons nonfat Greek yogurt
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- Salad:
- 1 head butterhead lettuce, torn into bite-size pieces
- 1/2 head radicchio, cored and very thinly sliced
- 1 cup baby arugula or mixed baby greens
- 1/2 cup walnuts, toasted (see Tips) and chopped
Crab Mac
By garciamoss
Preheat your oven to 350°F
- 1/4 cup butter
- 2 shallots, finely chopped
- 1/4 cup flour
- 1 cup half-n-half (or milk)
- 1/2 cup chicken stock
- 1/2 cup Fontina cheese, cubed
- 1 tablespoon sherry (or to taste)
- 1 teaspoon nutmeg
- 1 pound crabmeat, preferably Maryland backfin
- 1 pound macaroni, or pasta of choice
- 3 slices prosciutto
- 3 tablespoons panko bread crumbs
- Sea salt and pepper to taste