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Recipes
Chicken - Chicken Scarpiello
By BlueSchmoo
Coat a large, wide pan with olive oil and bring the pan to a medium-high heat
- Extra-virgin olive oil
- 1 pound fennel sausage, cut into bite- size pieces
- 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
- Kosher salt
- 1 Spanish onion, cut into 1/4-inch slices
- 3 cloves garlic, smashed and finely chopped
- 3/4 cup white wine
- 1 cup quartered hot cherry peppers
- 1/2 cup hot cherry pepper juice, from the jar
- 1 cup chicken stock, plus a little more if needed
- 3 sprigs fresh oregano, picked and chopped
- ______________________
- SERVES 3
- Extra-virgin olive oil
- 1/2 pound fennel sausage, cut into bite- size pieces
- 1 3-pound chicken, cut into 8 to 10 pieces with bone left intact
- Kosher salt
- 1/2 Spanish onion, cut into 1/4-inch slices
- 1-2 cloves garlic, smashed and finely chopped
- 1/3 white wine
- 1/2 cup quartered hot cherry peppers
- 1/4 cup hot cherry pepper juice, from the jar
- 1/2 cup chicken stock, plus a little more if needed
- 1 sprigs fresh oregano, picked and chopped
Chicken - Chicken with Pumpkin Seed Mole
By BlueSchmoo
Marthastewart
- 1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved
- 1 small serrano chile
- 1 small poblano chile
- 1 small white onion, cut into 1/4-inch dice
- 2 garlic cloves
- 1 cup fresh cilantro leaves, plus sprigs for garnish
- 1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)
- 1/2 teaspoon ground cumin
- 3/4 teaspoon dried oregano, preferably Mexican
- 2 cups homemade or store-bought low-sodium chicken stock
- 1/2 teaspoon coarse salt
- 2 tablespoons lime juice
- Steamed rice, for serving (optional)
Cake - Chocolate Cupcakes
By BlueSchmoo
Marthastewart
- Makes 12
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Easy White Icing
- Sprinkles (optional)
- FOR THE ICING
- Makes 3 1/2 cups, enough for 12 standard cupcakes
- 1 1/2 sticks unsalted butter, softened
- 1 pound (3 2/3 cups) confectioners' sugar
- 1 to 2 tablespoons milk (optional)
Rolo Knock Offs - Healthifide
By BlueSchmoo
Rolo Candies made from Dates "Natures Candy"
- for the caramel
- 200 grams pitted soft Medjool dates (about 11 large)
- 1/2 tbsp peanut butter (or other nut or seed butter)
- pinch of fine grain sea salt
- for the chocolate coating
- scant 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- for garnish
- chia seeds (optional)
Grilled Potato Salad
By BlueSchmoo
Preheat the grill. Place the red potatoes in a large saucepan, and fill with cold water, covering the potatoes by 2...
- 7 small to medium red potatoes, scrubbed and quartered
- 1 sweet potato, peeled and cut into 1 1/2-inch cubes
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne powder
- Kosher salt and freshly ground black pepper
- Bacon-Green Onion Vinaigrette, recipe follows
- 1 slice bacon, cut into lardons
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
- ______________________
- SERVES 2
- 3-4 small to medium red potatoes, scrubbed and quartered
- 1/2 sweet potato, peeled and cut into 1 1/2-inch cubes
- 2 Tbsp mayonnaise
- 1 1/2 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 teaspoon cayenne powder
- Kosher salt and freshly ground black pepper
- Bacon-Green Onion Vinaigrette, recipe follows
- 1/2 slice bacon, cut into lardons
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 green onion, chopped
- 1 1/2 tsp chopped fresh parsley
- Kosher salt and freshly ground black pepper
Corn - Spicy Creamed Corn with Bacon and Scallions
By BlueSchmoo
Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet
- 1 1/2 cups fresh breadcrumbs made from crustless French bread
- 6 bacon slices, chopped
- 1/3 cup all purpose flour
- 1 large red onion, thinly sliced into rounds
- 1/2 cup (or more) vegetable oil
- 10 green onions, chopped
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 8 cups frozen corn kernels (about 2 pounds 6 ounces)
- 2 cups whole milk
- 1 cup whipping cream
- 3 tablespoons quick-cooking grits
- 1/4 teaspoon cayenne pepper
- 1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
- ______________
- SERVES 6
- 3/4 cup fresh breadcrumbs made from crustless French bread
- 3 bacon slices, chopped
- 2 Tbsp + 2 tsp all purpose flour
- 1/2 large or 1 Sm red onion, thinly sliced into rounds
- 1/4 cup (or more) vegetable oil
- 5 green onions, chopped
- 1 tablespoons (1/8 stick) butter
- 1/2 large onion, chopped
- 4 cups frozen corn kernels (about 1 pound 3 ounces)
- 1 cups whole milk
- 1/2 cup whipping cream (or substitute Media Crema)
- 1 1/2 tablespoons quick-cooking grits
- 1/8 teaspoon cayenne pepper
- 1/2 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
Sauce - Mole Sauce
By BlueSchmoo
Marthastewart
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon red-pepper flakes
- 2 plum tomatoes, cored and chopped
- 1 ounce semisweet chocolate, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 cup raisins
- 2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
- 1 small onion, halved and thinly sliced
- 1 dried ancho chile (available in the spice aisle or produce section)
- Coarse salt and ground pepper
- 1/3 cup blanched almonds
Vegetable - Bacon and Brussels Sprout Hash
By BlueSchmoo
Set a large saute pan over medium heat and add a 2 count of olive oil
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
Chocolate Chip Cookie Bars
By BlueSchmoo
1. Preheat oven to 325 degrees F
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Sea salt, for sprinkling over bars-optional
Velveeta Stuffed Cheese Roll
By BlueSchmoo
Place Velveeta between two sheets of wax paper and roll into an 8x4-inch rectangle
- 1 pound mild jalapeño Velveeta cheese
- at room temperature
- 8 ounces cream cheese, softened 1 4-ounce can chopped green chilies
- 1 4-1/2-ounce jar chopped pimientos
- 1 4-1/2-ounce can chopped ripe olives