Skillet-Braised Fennel

Ingredients:

• 4 medium bulbs fennel 
• 2 tablespoons unsalted butter 
• 1 teaspoon sugar 
• 2 -3 cloves garlic minced
• 1/2 cup fresh orange juice 
• 3/4 cup water 
• 1/2 teaspoon Redmond's Real Salt 
• 1/2 teaspoon McCormack's® Peppercorn Medley

Directions:

Trim the tops of the fennel bulbs down to the bulb.  Cut the bulb in half lengthwise.  Stand each piece on its end and, using the tip of the knife, cut a V-shape out of the bottom to get the hard part and discard.  [This video will help with the cutting, just leave the halves as they are once you get the bottoms out.]

Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well-browned, about 5 to 10 minutes. Be careful not to let the fennel burn.

Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates.

Serve warm with a drizzle of the glaze from the pan.

Myrtle's Note:  I upped the orange juice a bit from the original recipe ... just because.  I also did not have a lid for my cast iron skillet, so I used foil.  My guests loved this recipe.  Having never tasted fennel, I have nothing to compare, but I especially enjoyed the glaze.


Yield: 4 servings

Source:  http://www.marthastewart.com/339240/skillet-braised-fennel

Savory Sweet Potato Casserole

Ingredients:

• 4 pounds sweet potatoes
• 4 large eggs
• 1/3 cup lightly packed dark brown sugar
• 1/3 cup sour cream
• 1 cup heavy whipping cream
• 1/3 cup mascarpone cheese
• 1 1/2 teaspoon chopped fresh thyme
• 1 tablespoon McCormack Peppercorn Medley
• 2 teaspoons kosher salt

Preheat oven to 350

Directions:

Arrange the sweet potatoes on a foil-lined baking sheet. Using a knife, poke several holes in each of the potatoes to allow the steam to escape. Bake for approximately one hour or until soft. Alternatively, poke holes in the sweet potatoes, place them in the microwave with a dish of water and cook for 10 minutes.  Remove any that are done and cook for another 5-10 minutes.  Allow to cool.  Once handleable, peel and discard the skins.

Using an old fashioned potato masher, mash the potatoes until you have achieved a smooth consistency. Switch to a large whisk or beaters and incorporate the eggs, one at a time. Whisk in the brown sugar, then the sour cream, heavy cream, and mascarpone, mixing well between each addition. Add the seasonings, thyme, black pepper, and kosher salt.

Once combined, scrape into a 9 X 7 X 2 casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the center is just set.

Myrtle's Note:  The sweet potatoes were nowhere near cooked, so I adjusted the cooking time.  I know the photo is after we already started digging into them, but I wanted to show the BEST EVER sweet potatoes.

Yield:  10-12 servings

Source:  http://www.rickbayless.com/recipe/savory-sweet-potato-casserole/

Maple Roasted Brussels Sprouts with Bacon

Ingredients:

• 1 pound brussels sprouts
• 5 slices Wright's® Applewood Smoke Bacon
• 1/4 cup olive oil
• 3 tablespoons pure maple syrup
• 1/2 teaspoon Redmond's Real Salt®
• 1/2 teaspoon McCormack's® Peppercorn Medley

Preheat oven to 425 degrees.

Directions:

Cut the bacon into 1/4 inch strips and cook them about half-way to done.  Scoop out the pieces and set aside.

Place Brussels sprouts in a large mixing bowl.  Add bacon.  Drizzle with olive oil and maple syrup and then toss to coat. Season with salt and black pepper and toss again.

Spread on an aluminum pan and roast until bacon is crispy and Brussels sprouts are caramelized, approximately 25-30 minutes, stirring halfway through.

Myrtle's Note:  Gosh, these were such a hit with guests of all ages.  I followed the advice of one of the reviewers of the original recipe and partially cooked the bacon as I directed above.  That worked well.  So well that everyone wished I had doubled the recipe!


Yield:  4-6 servings

Source:  http://allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/

Apple Dump Cake

Ingredients:

• 1 cup vegetable oil
• 4 tablespoons unsalted butter, melted
• 2 large eggs, beaten
• 2 cups granulated sugar
• 2 teaspoons vanilla paste
• 1/2 pound (about 3) Granny Smith apples, peeled, cored, and cut into 1/4” dice
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Directions:

Lightly grease a 9x13 pan and set aside.  [I used Pam's baking spray with great results.]

In a large bowl, stir by hand the oil, melted butter, eggs, sugar, and vanilla. Stir in the apple and pecans. Add the flour, salt, baking soda, and cinnamon to the bowl, and then stir until combined.

Please note that this is a very thick batter, in fact it is more like a cookie batter. And while it may seem like it is unable to contain the apples, don’t worry, it will be fine.

Spoon the batter into the baking pan, patting down the top so it is even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out clean.

Myrtle's Note:  This is a true Texas recipe in that I grew up making it for my neighbors at the behest of my mother, leaving out the cup of chopped pecans.  My recipe was entitled "Apple Dump Cake" and was lost years ago.  I have been searching for eons and when I spotted this "Apple Cake" recipe, I recognized it immediately!  It is a weird cake in that the bottom is sort of soft, like a strudel and the top is crispy and chewy like a brownie.  But more crispy and more chewy and so unlike anything you have tasted, really.  It is a dump cake because you just dump the ingredients into a bowl and then the batter into a pan.  Try not to gulp at the cup of cooking oil.  Trust me, this is a hugely popular cake.


Yield: 16 servings 

Source:  http://www.homesicktexan.com/2015/10/apple-cake.html

Salted Whiskey Caramel

Ingredients:

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 2 oz. (1/4 cup) whiskey 
• 1 teaspoon vanilla paste
• 1/4 teaspoon kosher (coarse) salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 1/2 teaspoons kosher (coarse) salt, for sprinkling

Directions:

Line 9-inch square pan with parchment paper, allowing the paper to drape over two sides; spray lightly with cooking spray.  Alternatively, you could use a silicone baking sheet.

In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently.  Remove from heat and set aside.

In 3-quart saucepan, mix sugar, corn syrup, and water.  Heat to boiling over medium-high heat. DO NOT STIR.  Boil until sugar turns a warm golden brown.  This should be approximately 340-350 degrees.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture.  Be careful...it will bubble up violently.

Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.  Pour caramel into pan.   Cool 10 minutes.  Sprinkle with salt.  Cool completely.

Lift parchment from pan and place on cutting board. Cut into squares and wrap individually in parchment paper.

Myrtle's Note:  I found this website to be most helpful in showing how sugar looks as it caramelizes.  I used a thermapen to measure the temperature and went solely by the numbers.   I used Tennessee Honey Whiskey.  Do NOT use wax paper.  The caramel turned out soft and buttery and with just a hint of vanilla and whiskey.  Very, very tasty!


Source:  http://ahealthylifeforme.com/salted-whiskey-caramels/

Red and Green Stuffed Shells

Ingredients:

• 1 tablespoon olive oil
• 1/2 whole onion, diced
• 2-3 cloves garlic, minced
• 10 ounces, weight Fresh Baby Spinach
• 4 tablespoons butter
• 1/4 cup all-purpose blour
• 2-1/2 cups whole milk, More If Needed
• 2 dollops Gourmet Gardens® Fresh Basil Paste
• 2 dollops Gourmet Gardens® Fresh Parsley Paste
• Redmond's Real Salt, to taste
• McCormack's® Peppercorn Medley, to taste
• 30 ounces, weight whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup grated Romano cheese, plus more for sprinkling
• Mozzarella cheese, grated, for topping
• 1 whole large egg
• 12 ounces, weight Jumbo Pasta Shells cooked until slightly firmer than al dente
• 1 jar marinara sauce

Preheat oven to 375 degrees.


Directions:

Chop onions and set aside.  Mince garlic and set aside.   Start the pasta shells.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chop and set it aside.

In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.

To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan.

Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.

Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with mozzarella, more Parmesan, and more Romano.

Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

To freeze, cover the unbaked shells tightly with heavy foil and freeze for up to 6 months. To bake the frozen casserole, place it in a 375 degree oven for 1 1/2 hours, then uncover and continue baking for 10 to 30 minutes, depending on how frozen it was.

Or thaw the pan in the fridge for 24 to 48 hours, then bake as directed.
Myrtle's Note:  I changed the cheese to half The original recipe photo is more attractive because it is cooked.  I hope to update it once I do, but wanted to show that the recipe makes 1.5 pans ... unless I did not pack the stuffed shells close enough in the first pan (it has 27).  My one question was how do you sneeze out the liquid from the spinach without having some of the garlic and onions sticking to the paper towel?  I very much look forward to cooking this! The roux smelled just wonderful!

Yield:  12 servings

Source:  http://thepioneerwoman.com/cooking/red-and-green-stuffed-shells/

Bacon Pineapple Bites

Ingredients: 

• fresh pineapple
• thick sliced applewood smoked bacon
• brown sugar

Preheat oven to 425 degrees.


Directions:

Make and eat!  Easy peasy!

First, soak enough toothpicks in water.  [I put them in a small dish of water and microwaved them for 30 seconds to hasten the soaking and then let them sit for about 10 minutes.]  Set aside.

Cut the top, bottom, and sides off the pineapple, slice into rings, and cut into one inch cubes/chunks, avoiding the core.  [The leftover pineapple will keep well in the refrigerator, especially if you flip the container once a day to keep the juices coating the pieces.]  Set aside.

Put some brown sugar into a smaller, wider bowl.  [I use pyrex 10 ounce custard cups.]  Set aside.

Cut each strip of bacon in half.  Wrap the bacon around the slice and pin it with a toothpick.  [I just set the bites on the same pan I was going to use to cook them until they were all speared.]  Several recipes recommend putting the seam part down, but, in cooking these twice, I found they held together better with the seam side up.

Once speared, dunk each bite into the brown sugar, coating the bacon.  You may need to use your fingertips to press some brown sugar on top.

Place on an aluminum baking sheet (lined with foil if you wish, but crimp the edges so the juices do not run off), making sure that each bite has a bit of space around it so that they do not stick together during the roasting.

Roast at 425 degrees for 35-40 minutes.  [I found 38 minutes to be just perfect for mine, pictured below.]


Myrtle's Note:  I got the basics of the recipe off of a Google search, but was not interested in all the variations of dipping sauces for these.  They don't need enhancement!  The recipes all had different roasting temperatures.  The second time I made them, I upped the temperature, because I think that the best basic roasting temperature is 425 and did not use that the first time.  The higher temperature made the brown sugar coating more prominent, so there was more of a blend of tastes to the bites.  I just adore these wicked appetizers.


Yield:  As much as you wish to make.

Source:  a variety from Google Search (bacon pineapple bites).

Pickled Carrots

Ingredients:

• 3 pounds Fresh Carrots, Peeled And Sliced ¼-inch Thick
• 1/4 Large White Onion, Thinly Sliced
• 2 cups Water
• 2 cups Cider Vinegar
• 3 cups Sugar
• 1 teaspoon Whole Yellow Mustard Seeds
• 1 teaspoon Celery Seeds
• 1 teaspoon Whole Coriander Seeds
• 1 teaspoon Turmeric
• 1/2 teaspoon Minced Fresh Ginger
• 1/2 teaspoon Kosher Salt

Directions:

Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.

Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.

This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.

Myrtle's Note:  First, I do like these.  Growing up in Texas, I would encounter pickled carrots when eating out, only I would think of them as marinated carrots.  These are sweet and sour. I like them.  Perhaps, they could do with a bit less sugar.  Still, I was very happy.  I did make two changes, although the recipe is the same as the original:  1) I used baby carrots to lesson my prep labor and 2) I used Gourmet Gardens® Fresh Minced Garlic because I was too tired to tackle the garlic root in the refrigerator.  I will most definitely use baby carrots again.


Yield:  Depends on how greedy you are!  The photo shows that I ended up with six mason jars of carrots, though each is not quite filled.  So, perhaps 12 servings.

Source:  http://thepioneerwoman.com/food-and-friends/how-to-make-quick-pickled-carrots/

Spicy Hummus Muffins

Ingredients:

• 1/2 cup spicy hummus
• 1/3 cup milk, plus extra
• 3 large eggs
• 1 cup all-purpose flour
• 1/4 cup King Arther White Whole Wheat Flour
• 1 teaspoon baking powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 cup cheddar cheese, grated

Preheat oven to 400 degrees.


Directions:

Grate one cup of cheese and set aside. Spray an aluminum muffin tin with Pam baker's spray and set aside.

In a large bowl, mix together the milk, eggs, and hummus in a bowl.  Whip until all the hummus lumps are gone, so it a soupy mixture.

Mix together the flours, baking powder, chili powder, salt, and cheddar cheese. Be sure to thoroughly mix the cheese into the flour so that, when combined with the wet ingredients, the cheese will be evenly distributed amongst the muffins.

Slowly pour the dry ingredients into the wet ones.  Stir and fold until all is combined.  The mixture should look like wet, thick batter rather than thick dough.  At this point, if it is looking more like a dough than a batter, one that is slightly pourable, add more milk.  For me, it took an additional 1/8 cup of milk to transition to from dough-like to batter-like.

Pour into the prepared muffin tin and place in the oven.  The yield will be just under a dozen. The original recipe said it made 10, but I had enough for 11.  Bake for 30 minutes.

Myrtle's Note:  I found the idea of hummus muffins slightly odd and rather intriguing.  I am so very glad I tried them because they are rather fantastic.  They turn out crispy from top to bottom, but light and fluffy inside.  I used my recipe of Lemon Basil Hummus for the hummus in this recipe.  The original recipe used Sabra Extremely Spicy Hummus.  Disliking scallions, I dropped that ingredient.  I also upped the cheese, because it just didn't look substantial when I put only a half cup grated (as opposed to 4 ounces grated) into the dry ingredients.  My change certainly did not harm these at all!  Certainly they would be good with soups and stews and even a main dish of meat, but just slathered with butter was very tasty.


Yield: 10-11 muffins

Source:  http://www.macheesmo.com/spicy-hummus-muffins/

Lemon Basil Hummus

Ingredients:

• 1 can chickpeas (garbanzo beans)
• 1/4 cup tahini
• 1/4 cup lemon juice (approximately one large lemon)
• 1/2 to 1 cloves garlic
• 2 tablespoons of olive oil, and extra for garnish
• 2 large dollops of Gourmet Garden's® Basil Paste
• 1/2 teaspoon of cumin
• 1/2 teaspoon smoked paprika, and extra for garnish
• 1/2 teaspoon of McCormack's® Peppercorn Medley
• 1/2 teaspoon Redmond's® Real Salt

Directions:

Drain the chickpeas, but reserve the liquid.  Set both aside. Peel and mince your garlic clove, using no more than a clove.  [I used approximately 3/4 of a large, round, fat clove from the outside of a garlic bulb.]  Set aside.

In a food processor, add the tahini and the lemon juice.  Process to create a smooth mixture, almost like whipped butter.  Then add in the olive oil, basil paste, cumin, smoked paprika, pepper, and salt.  Process again until smooth.

Add in the chickpeas, starting with half a can.  Process a bit, scrape the sides of the bowl, and then add the rest of the chickpeas.  Process until all the chickpeas are mixed in and no longer discernable.  At this point, the hummus will look and taste a bit grainy, not quite like what you get in a grocery store or a restaurant.  Allow the hummus to process on high for a couple of minutes.  Then, use the reserved liquid from the can of chickpeas to smooth out the hummus.  Slowly add enough for your desired texture.  I used just over 1/8 cup, added in three increments.  The video recipe uses water instead of the liquid and recommends 2-3 tablespoons, but I preferred the liquid from the can of chickpeas.

Place in a dish and swirl the top.  Drizzle on a bit of olive oil and then sprinkle with a bit of paprika.  Serve with pita bread cut in wedges, pita chips, or your favorite vegetables.


Myrtle's Note:  This is a bit of a melding of two recipes because my first attempt at making lemon basil hummus was not quite truly successful.  I went searching on YouTube for help, found a regular humus recipe, and combined the two.  The second attempt was exactly what I wanted.

Sources:  http://www.simplyscratch.com/2015/09/lemon-basil-hummus.html  and https://www.youtube.com/watch?v=WQlMXudBGT4

Herbed Vegetable Sticks

Ingredients:

• 1 bag Green Giant Fresh® Cauliflower Crumbles (16 ounces of chopped cauliflower)
• 1/4 cup egg whites
• 1/2 cup + 3/4 cup (for topping) Italian mix shredded cheese
• 4 leaves fresh sage
• 6-8 stems fresh thyme (leaves)
• 1 large or two medium stems of rosemary (leaves)
• 1-2 large dollops of Gourmet Gardens® Minced Garlic
• 1/2 tablespoon McCormack's® Peppercorn Medley
• 1/2 teaspoon Redmond's® Real Salt
• Marinara sauce for dipping (optional)

Preheat oven to 375 degrees.


Directions:

In a mini-food prep or regular processor, pulse the cauliflower into tiny crumbs ("rice" texture).  Place in a container (such as a pyrex bowl) and bake in the oven for 20 minutes.

While the cauliflower is cooking, mince the fresh herbs together and set aside.

Line a bowl with a flour sack towel and dump the cauliflower atop the towel.  Gather the edges together so that the cauliflower forms a ball in the center of the towel.  Twist the gathered cloth until the liquid from the cauliflower come out from the bottom of the towel.  The size of the ball of cauliflower will shrink by about half if you do a good job of squeezing!

Increase the oven temperature to 400 degrees.

Empty the cauliflower from the towel back into the mixing bowl.  Add egg whites, 1/2 cup cheese, garlic, herbs, salt, and pepper.  Mix thoroughly.

Pat the cauliflower mixture into a rectangular shape, approximately 1/4 inch thick (perhaps 9x7 or 10x8) on a baking sheet.  Place in the middle rack of the oven and bake until golden brown on top.  The original recipe stated 18 minutes, but it took me 24 minutes.

Remove the baking sheet from the oven and top with 3/4 cup cheese (or enough to make a complete layer of cheese on top).  Return to the oven and bake an additional 5 minutes.

Slice in half lengthwise and then make strips.  Serve with warm marinara sauce if desired.


Myrtle's Note:  These are originally titled "breadsticks," but they are not bread in any fashion.  So, I took the liberty, for my peace of mind, to just change the title to something that was more fitting.  Not owning a regular food processor, I started not with a head of cauliflower, but with a bag of chopped cauliflower.  [In case you are considering it, do not try to pulse cauliflower in a NutriBullet.]  The recipe intrigued me, even though the idea of using cauliflower did not sound very palatable to me.  I liked how they turned out.  I did not have marinara sauce, but I could imagine they would be good with that as the original recipe suggests.  I think was made them more tasty in my mind is that I switched from Italian herbs to fresh rosemary, thyme, and sage.  And I added garlic.  So, really, I essentially tweaked the recipe to fit my own tastes.  Finally, I will note that I cooked them on a baking stone, not being a parchment paper person.  They did stick a bit, but I think part of that is because I needed to do a better job of squeezing out the liquid from the cooked cauliflower.  Not being a bread maker at all, I am unsure as to which type of baking surfaces are best.  I might try metal next time.  Because they were a bit soft on the bottom, after moving them to the cooling rack, I returned them to the oven for an additional 2 minutes.


Yield:  16 sticks.

Adapted from:  http://ifoodreal.com/cauliflower-breadsticks-recipe/

Apple Cider Donut Cake

Ingredients:

• 1/2 cup of unsalted butter, softened
• 2 large Granny Smith apples, peeled, cored, and chopped
• 1 1/2 cups apple cider
• 1/2 cup milk, at room temperature
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon pure vanilla bean paste or vanilla extract

For the Cider Glaze:

• 1/4 cup butter
• 1/4 cup sugar
• 1/8 cup water
• 1/8 cup hard cider

For the Cinnamon Sugar Coating:

• 6 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees.


Directions:

Spray a bundt pan with Pam's baking spray and set aside.

In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir the milk into it. Set the apple/milk mixture aside for later.  NOTE:  You will have more than a cup of the apple mixture leftover.  You can either try to halve this part of the recipe or freeze the leftovers for the next time you make the cake.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy.  It will still be granular. Add the eggs, one at a time, mixing until incorporated. Add the oil and mix well. 

Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition. Add the vanilla and beat once more, just to combine.

Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.

While the cake is baking, combine sugar, cinnamon, and nutmeg in a small bowl and set aside for later.  NOTE:  There will be leftovers from this.  You can either try to halve this part of the recipe or use the leftovers for another cake or perhaps cinnamon toast!

While cake is cooling, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the cider, stirring to combine.

Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. Do this in several passes, letting one application of glaze sink in and then going back over the cake with another and another until the cake is soaked with glaze.

Then, sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake.


Myrtle's Note:  This recipe has leftover ingredients!!  I found that odd and a bit frustrating and so noted that above.  The recipe is adapted from another recipe and changed to coconut oil. I changed that right back.  ICK!  The cake is rather moist and tasty, so it is definitely worth the bake, however it leaves you with a disaster zone of a kitchen!

Yield:  12 wedges

Source:  https://leaandjay.wordpress.com/2014/11/07/apple-cider-donut-cake/

Myrtle's 15-Bean Soup

Ingredients:

• 1 bag of 15 beans
• 8 strips Wright's Thick Cut Applewood Smoked Bacon
• 2 cups diced smoked ham
• 8 cups water
• 1 bottle Honey Lager
• 3 springs fresh rosemary
• 2 bunches fresh thyme
• 1 handful fresh sage leaves
• 1 teaspoon marjoram
• 1 teaspoon savory
• 1 teaspoon tarragon
• 1/2 teaspoon cloves
• 2-3 bay leaves (depending on size)
• 1 stick butter
• 1 onion
• 4 dollops Gourmet Garden® Minced Garlic
• 2 tablespoons dark brown sugar
• 3/4 to 1 teaspoon McCormick's® Ancho Chili Pepper
• 1 teaspoon McCormick's® Peppercorn Medley
• 1 tablespoon smoked sweet paprika
• 1 teaspoon Redmon's® Real Salt

Directions:

Soak the beans overnight in beer and enough water to cover the top of the beans.

Drain the beans and set aside.  Mince onions and set aside.  Cube ham and set aside.  Mince fresh herbs and set aside.  Put marjoram, savory, and tarragon in a prep bowl and set aside.

Cut bacon into 1/4 inch strips with kitchen shears and cook in a stock pot.  Once browned, scoop to a paper towel lined plate and pour off the rest of the bacon grease.  Do not clean the pot.

Over medium low heat, add the butter and allow it to begin to brown.  Add onions and cook until the onions turn translucent.  Add the garlic, salt, peppers, and smoked paprika mid-way through the onion cooking.

Then add the brown sugar, bacon, cloves, and ham and stir thoroughly.  Allow to simmer for a couple of minutes.  Next add the beans and the water, stirring again.  Finally, add the bay leaves and stir once more.

Bring to a boil, turn down to a simmer, cover and cook for 1 hour and 45 minutes.  Add herbs and cook 30 more minutes.  Raise the temperature to bring the soup back to a boil, uncover, and cook 15 more minutes to reduce the soup a bit.

Myrtle's Note:  I wanted to make 15-Bean Soup without the flavoring back.  As you can see, I cast a wide net for my flavoring.  The end result was better than I hoped, a bit smokey, savory, and a hint of sweet.


Yield: 8 servings

Source:  Myrtle

Blue Corn Flour Tortillas

Ingredients:

• 2 1/2 cups of all-purpose flour 
• 1 1/2 cups Red Bob Mill's Blue Cornmeal, Medium Grind
• 3 teaspoons of baking powder
• 2 teaspoon of salt
• ¼ cup olive oil
• 1½ cups warm milk
• 1 teaspoon ground white pepper
• 1/4 teaspoon nutmeg

Directions:

• Mill the cornmeal to create a softer meal.  I use the milling blade on a NutriBullet Pro.
• Mix together the flour, cornmeal, baking powder, nutmeg, pepper, and salt.  Microwave the milk for 2 minutes and then whisk in the oil.  Dump the steaming milk and oil mixture into the flour and stir until a loose, sticky ball is formed.
• Using a rubber spatula, fold over and knead the dough ball in the bowl for no more than  two minutes.  Dough should be firm and soft and still warm from the milk. Do not over knead.
• Place dough in a bowl, cover with a cloth dampened with hot water, and let rest for 20 minutes in a warm place, such as an oven that was turned on briefly.
• After the dough has rested, break off or cut sixteen sections, place on a plate or flexible rolling board (make sure they aren’t touching) and then cover balls with the cloth re-dampened with hot water10 minutes.  It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.
• If making for the freezer, put each cut piece in a strip of wax paper, rolling up from one end for one complete turn, then wrapping both sides inward before rolling the rest of the way.
• If cooking immediately, after dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook or roll out each one before cooking.
• In a dry iron skillet, flat frying pan, or electric griddle, heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.  They will draw up in size in the pan.  
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.
• Tortillas can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil.  You can store in the fridge tightly wrapped in foil or plastic for a day or so.

Myrtle's Note:  I wanted to try making a hybrid tortilla, but worried about the proportions given the difference in density between cornmeal and flour.  After reading lots of Internet advice, I decided to use the 3/4 to 1 cup ratio, but to then make up that 1/4 with flour and increased the baking powder to help compensate for the change in ingredients.  I also used a bit of spices that I found common in corn tortilla recipes.  The result was a light, fluffy tortilla, a bit denser than a flour tortilla and tasting of cornmeal.  I am very pleased with the result.  I used the blue cornmeal because it has more protein than yellow cornmeal.


Yield:  16

Source:  Myrtle, modified from Texas Flour Tortilla recipe.

Blue Cornmeal Muffins

Ingredients:

• 1 1/4 cup Red Bob Mill's Blue Cornmeal (medium grind)
• 1 cup flour
• 1 1/2 cup buttermilk
• 2 eggs
• 1/4 cup vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon or more sugar (up to 1/4 cup will work for sweeter muffins)

Preheat oven to 450 degrees


Directions:

Grease muffin pan and set aside.  I very much adore, for baking, Pam's happy baking spray.

Whisk together buttermilk, eggs, and oil in a bowl or glass measuring cup. In larger bowl, combine flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir into dry ingredients.

Fill the muffin tins, leaving about an eight inch or so from the top.  Bake for 16-20 minutes (my oven finished them in just 16 minutes).  Remove from pan immediate.  Best served warm.


Myrtle's Note:  I made them using just 1 teaspoon of sugar, for the traditional version.  However, I plan to also make them with 1/4 cup sugar to have the sweet version.  I found them to be light and with much texture.  I was surprised at the crunchiness of the cornmeal.  I had them plain.  Some folk recommend serving them with salted butter or honey butter.  I think they would be great with chili or stew.


Yield:  18 muffins

Source:  http://www.bettycrocker.com/recipes/blue-cornmeal-muffins/3377a166-8c1e-4285-bb21-714d7e9148b4

Coconut Chicken Curry

Ingredients:

• 1.5 lbs chicken breast 
• 4 medium red potatoes
• 1 can (14 ounces) coconut milk
• 1/4 cup yellow curry paste
• 1/4 cup butter
• 1 onion
• 4-5 cloves of garlic
• 2 tablespoons brown sugar
• 2 large dollops Gourmet Gardens® Ginger
• 1/4-1/2 teaspoon of Redmond's Sea Salt

Directions:

Dice chicken and set aside.  Cut potatoes into small cubes and set aside.  Mince onions and garlic and set aside.

In a large sauteuse pan, melt the butter on medium low.  Add the curry paste and cook for approximately five minutes.  Add onions and cook until translucent, approximately 10 minutes, adding in garlic, ginger, and brown sugar mid-way through.

Add in the chicken and cook until the outside is white (approximately 10 minutes), adding potatoes in mid-way through.  Add coconut milk and stir thoroughly.  Once a vigorous simmer is reach, cover and simmer for approximately 30-35 minutes, turning the heat to low if need be.

For a thicker sauce, after 25 minutes, remove cover and let simmer for 10 more minutes (the photo below was taken before reducing the sauce).

Myrtle's Note:  I read and read and read about curries, but never found exactly the recipe I wanted.  Having bought the yellow curry paste some months ago, I decided I would start with that and followed suggestions I found in the comments of recipes I browsed.  The repeated advice is to cook your spices (in this case primarily the curry paste).  I found it interesting that, in curries, the spices and onion mixture is considered to be the broth.  Traditionally, this would also have fresh tomatoes in this, but I am not a huge fan of tomatoes.  Be warned, yellow curry paste is spicy!


Yield:  4 servings

Source:  Myrtle (ideas gleaned from reading commentary on making curries)

Peanut Butter Oatmeal Bars

Ingredients:

Bars

• 1 1/4 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 2/3 cup peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Frosting

• 2 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350º F and line a 9x13-inch baking dish with parchment paper or grease and flour it.  I used Pam with flour ... happy baking.

In a small bowl, whisk together flour, oatmeal and baking soda, and set aside.

In a large bowl or mixer, cream together peanut butter, butter and sugars until fluffy and lightened in color. 3-4 minutes.

Beat in egg and vanilla extract, then gradually mix in dry ingredients and stir until just combined.
Press dough/batter into baking dish and even out into a smooth layer.

Bake for 13-14 minutes, or until golden brown.  Remove from oven and let cool completely.

In a bowl or mixer, beat together butter, peanut butter and vanilla until combined, and smooth and creamy.  Alternate adding powdered sugar and milk until mixture is fluffy and desired consistency is reached.

Once bars have completely cooled, from baking dish, cut into squares, frost liberally and enjoy!

Myrtle's Note:  First, the frosting is so spectacular that it should be used in ALL instances where peanut butter frosting is needed.  Second, I think it is so incredible because I, obviously, switched one ingredient: milk to heavy cream!  Frosting aside, this is a very tasty recipe, one which I highly recommend if you are, like me, a fan of peanut butter.  And, speaking of peanut butter, I used Peanut Butter & Co.'s The Bee's Knees Honey Peanut Butter.  Anyway, the base is like a combination brownie and cookie, with a bit of oatmeal texture to it; the frosting is like fluffy ambrosia clouds atop the base.  You will, however, have enough frosting left over to almost frost a cake.  I froze the rest for later and did not bother trying to reduce down the frosting recipe.  It is perfection.  You simply do not mess with perfection!  

Yield:  12-16 bars

Source:  http://12tomatoes.com/2015/04/for-the-ultimate-pb-lovers-peanut-butterfrosted-oatmeal-peanut-butter-bars.html/?utm_source=social&utm_medium=12t&utm_campaign=for-the-ultimate-pb-lovers-peanut-butterfrosted-oatmeal-peanut-butter-bars&utm_term=20150710

Bob's Red Mill Favorite Bran Muffins

Ingredients:

• 1-1/4 cups unbleached white all-purpose flour
• 2-1/4 teaspoons baking soda
• 1/2 tablespoons baking powder
• 1/8 teaspoon Redmond's Real Salt®
• 1/2 teaspoon ground cinnamon
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, melted
• 1/2 cup plus 1 tablespoon Brown Sugar (packed)
• 1/8 cup Molasses
• 1 tablespoons honey
• 2 small eggs or 1 large egg and 1 large yolk, lightly-beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 cups buttermilk
• 1/2 cup Bob's Red Mill® Wheat Bran
• 1/2 cup Bob's Red Mill® Wheat Germ
• 1 cup diced apples

Preheat oven to 400 degrees.


Directions:
Either line the muffin tin or grease lightly and set aside.

Using a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt and blend with a wire whisk to combine well. 

In another large bowl whisk together the butter, oil, honey, molasses, brown sugar, vanilla extract, maple extract and eggs. Mix well. Whisk in buttermilk, wheat germ, and wheat bran. Let this batter sit for 15 minutes. 

Add the apples to the wet ingredients and then add to the dry ingredients; blend until just mixed. For round top, fluffy muffins, allow to side for 15 minutes.  [This batter can be covered and refrigerated overnight, if desired.] 

Fill the tins 3/4 full and bake for about 15-16 minutes until golden brown on top.

Myrtle's Note:  For the second time, I got stuck with a recipe with a yield that was recorded wrong.  Follow the original recipe and you will have 36 muffins!  So, this is cut in half, however I kept the apple amount the same and, of course, I skipped the walnuts.  For dividing the eggs in half, as noted, I found several recommendations to either use two small eggs or to use one large egg and one large yolk.  Since I had to bake three tins the first time, I discovered that the longer the batter sat the more foamy it got.  The last set of muffins were quite high and fluffy.  So, I incorporated some wait time into the recipe.


Yield:  18 muffins

Source:  http://www.bobsredmill.com/recipes/favorite-bran-muffins-with-apples-and-walnuts/

Split Pea Curry

Ingredients:

• 1 lb. split peas
• 4 cups water
• 2 cups small red potatoes, peel left on and cubed into small pieces
• 16 baby carrots (or two regular ones) minced well
• 1 can (14-15 oz.) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion
• 4-5 large cloves of garlic
• 1 1/2 teaspoons green curry paste
• 2 tablespoons curry
• 2 tablespoon red chili powder
• 1 tablespoon turmeric
• 1 tablespoon coriander
• 1/2 tablespoon garam masala
• 1/2 tablespoon dried cilantro
• 1 teaspoon Redmond's Real Salt®
• 2 tablespoons Golden Mountain Sauce®
• 2 very large dollops Gourmet Gardens® Ginger
• 1 very large dollop Gourmet Gardens® Lemon Grass

Directions:

Soak the split peas in cold water for 3 hours.

Drain the split peas, rinse, and drain again.  Add them to a large pot with four cups of water and bring to a vigorous boil.  Then, turn down to a strong simmer and cook for 30 minutes, stirring periodically.

While the split peas are cooking, mince (I purée) the onions and the garlic and set aside.  Dice the red potatoes into tiny cubes and set aside.  Mince the carrots and set aside.

In a large sauteuse pan, heat the olive oil and butter.  Then add the onions.  Once they start to turn translucent (or about 3 minutes if puréed), add the garlic and let them continue cooking together.  Then add the ginger, lemon grass, curry paste, curry, red chili powder, turmeric, garam masala, coriander, cilantro, Golden Mountain Sauce, and salt.  Cook until the seasonings begin to smell, stirring frequently.  Next add the potatoes and carrots and, again, cook until you begin to smell the carrots (about 10 minutes).  Finally, add the coconut milk, stir thoroughly, and simmer for 10 minutes until the potatoes begin to soften.  Stir frequently as the curry mixture is cooking.

At this point, the split peas should be done, with most of the water gone.  Add them to the curry mixture and cook another 15-20 minutes so that the potatoes are finished.  Serve with a wedge of lime.

Myrtle's Note:  This is the second leg of my split pea journey.  I Googled split pea and coconut milk and went from there, hoping to find a curry.  Since I have been exploring flavors, I had a few thoughts about the original recipe I finally chose and ended up adapting it, adding ingredients I have used in another curry.   I also used dried cilantro; so if you prefer fresh, look at the original recipe for instructions on how to do so. The end result was like eating a hug.  UPDATE:  I tweaked the season having read more about blending Indian spices.  Again, the end result was rather tasty.


Yield:  6 two-ladle servings

Adapted from:  http://relish.com/recipes/split-pea-coconut-stew/

Simple Split Pea Soup

Ingredients:

• 1 lb split peas
• 24 baby carrots (approximately 3 carrots)
• 4 cups rich vegetable broth
• 4 cups water
• 1 large lemon
• 2 tablespoons olive oil
• 1 red onion
• 4-5 cloves garlic
• 2 large dollops Gourmet Gardens® Minced Ginger
• 2 tablespoons cumin
• 1 tablespoon coriander
• 1 tablespoon cardamon
• 1 teaspoon thyme
• 1 teaspoon Redmond's® Real Salt
• 1 teaspoon sea salt
• 1 tablespoon McCormick's® Peppercorn Medley
• 1/4 teaspoon cayenne pepper
• 4 slices thick sliced applewood smoked bacon, crumbled (optional)

Directions:

Mince (or if you are like me purée) onions and set aside.  Mince garlic and set aside.  Mince baby carrots (slice into thin round circles and then chop) and set aside.

In a stock pot, heat the olive oil.  Add onions and cook until the begin to change color.  [If using puréed onions, stir in the olive oil really well and then they will brown a bit.]  After a few minutes, add the garlic and let it begin to cook.  Then add the ginger, cumin, coriander, cardamom, salts, and pepper.  When you begin to smell the seasonings, then add the carrots.  Cook the carrots for a while, until you smell them as well.  This process is about 10 minutes.

Add the split peas, stock, and water, stirring between each addition.  Bring to a rapid boil for 10 minutes, stirring frequently.  Then reduce to a simmer and cook for 90 minutes to 2 hours, depending on how soft you would like the split peas.

During the final cooking time, zest the lemon and then mince the zest if you have long curls.  Juice the lemon fully.  Add to the soup at least 10 minutes before you finish cooking it.

If preferred, garnish with crumbled fresh cooked bacon before serving.


Myrtle's Note:  I wanted to try a simple split pea soup and had planned on going the ham route.  However, I came across a recipe that had cumin and ginger in it and was intrigued.  I ended up adding to the recipe a bit, to try and bring out fuller flavor.  I very much enjoyed the soup, but it still was not as savory as, for example, Myrtle's Medley Blacked Eyed Peas.  The lemon does had a brightness and that tiny bit of cayenne brought a bit of heat, but I did not specifically taste the ginger or garlic and thought I might have needed more of the former. Legumes can bear a significant amount of flavoring, so I need to remember to be bold in spicing them.  Two things I have been learning: 1) let your spices cook before adding liquids and 2) let your spices cook before adding any citrus.


Serves:  6-8 (depending on size)

Adapted from:  http://www.nwedible.com/split-pea-soup/

Pasta with Mustard Vinaigrette

Ingredients:

• 1 pound (16 ounces) small shell pasta
• 6 pieces thick cut applewood smoked bacon (Wright's®)
• 2 teaspoons dijon mustard
• 4 tablespoons white balsamic vinegar
• 10 tablespoons olive oil, plus a bit more
• 2-3 large clove of garlic
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley

Directions:

Using kitchen shears, cut the bacon into 1/4 inch strips along the length of the pieces.  Put into a pan and cook over medium heat until nicely browned, stirring periodically to prevent burning and ensure even cooking.

While the bacon is cooking, mince garlic and set aside.  Add water to your pasta pot and bring to a boil.  When the bacon is finished, let rest on paper towels to soak up excess grease.  Now add the pasta to the boiling water.

While the pasta is cooking, combine mustard, garlic, balsamic vinegar, thyme, salt, and pepper in a glass bowl or 2-cup measuring cup.  Stir thoroughly.  Then, add the olive oil one tablespoon at a time, stirring vigorously as you go to emulsify the dressing.

When the pasta is finished, drain thoroughly and then return to a large bowl.  Stir a bit to let some of the heat escape.  Then pour the dressing over the pasta in thirds, stirring throughly as you go.

Serve with crumbled bacon on top.


Myrtle's Note:  I liked the vinaigrette from the Grilled Asparagus with Bacon and Mustard Vinaigrette so much that I tried it with pasta, doubling the recipe.  I found it to be tasty.


Yield:  8 servings

Roasted Broccoli Beer Cheese Soup

Ingredients:

• 1 bulb garlic
• 1 large red onion
• 1 whole head broccoli
• 1 orange bell pepper
• 1 12 oz bottle Honey Brown Lager
• 3 tablespoons butter
• 1/8 cup flour
• 2 cups whole milk
• 8 ounces sharp white cheddar cheese
• 8 ounces Monterrey Jack cheese
• 8 ounces extra sharp cheddar cheese
• 1 tablespoon Cholua® Chipotle Hot Sauce
• 1 teaspoon McCormack® Chipotle pepper (ground)
• ground thyme
• Redmond's Real Salt, to taste
• Kulp's seasoning salt
• smoked paprika
• McCormack® Peppercorn Medley

Preheat oven to 400 degrees


Directions:

Slice the tippy-top off the bulb of garlic.  Drizzle on olive oil.  Liberally sprinkle on salt and peppercorn medley.  Wrap up in foil and place it in the oven.  Roast 55-60 minutes.

Line a small metal pan with foil (for easy clean-up) and place the bell pepper on it side.  Roast for 40 minutes, turning every 10 minutes.

Line a small metal pan with foil (for easy clean-up).  Cut off the bottom and top of your onion.  Peel it.  Cut into half and then six wedges.  Massage the sides of each wedge with olive oil.  Sprinkle on salt.  Then liberally sprinkle on peppercorn medley and thyme.  Roast in the oven for 30-40 minutes, flipping to the other side of the wedge after about 15 minutes.  The wedges will eventually fall apart and you might want to stir them around a bit after another 15 minutes.

Cut off the broccoli florets from the whole head of broccoli.  Put in a wide shallow bowl.  Drizzle with olive oil and toss until all are coated.  Spread out on a metal pan, making sure all the flat sides are face down and the sprout sides are upward.  Sprinkle seasoning salt and smoked paprika over each piece of broccoli.  Roast for 25 minutes until nicely browned.

Whilst all the roasting is going on, grate the cheeses and set aside.

Once all the roasting is completed, put the broccoli in a blender.  Using a tip of a regular knife to scoop out each clove of now roasted garlic and add it to the blender.  Add in the pieces of the roasted onion.  Peel the skin off the bell pepper and carefully cut it open.  Remove the seeds, but try to keep the juices so both the flesh and juices can be added to the blender.  Add chipotle hot sauce and chipotle ground pepper.  Add 1/2 of the bottle of beer.  Purée until smooth.  Adding a bit more beer if needed.  Set aside the rest of the beer for later.

In a sauteuse pan, melt the butter over medium heat.  While you are doing so, microwave the milk for two minutes to scald it.  Once melted, slowly stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color, about 3 minutes.  It will become a bit frothy.  Increase the heat to medium-high and every so slowly whisk the hot milk into the roux. Bring to a simmer, then reduce the heat to medium low. Continue simmering until the flour has softened and become completely smooth, about 5-10 minutes.  Then very, very, very slowly begin adding in the grated cheese, handful by handful, stirring thoroughly until completely melted between handfuls.

Once all the cheese has been mixed in, slowly add the puréed mixture into the pan, stirring frequently.  Use the remaining beer to loosen the purée stuck to the sides of the blender with a light pulsing.  Pour that into the pan.  Allow the soup to simmer for a few minutes.

Serve hot with sourdough bread.


Myrtle's Note:  I saw this recipe for roasted broccoli soup and thought about using it as a starter base for trying to make a broccoli cheddar soup, which I have wanted to do.  The recipe suggested roasting garlic pealed in a pan, but that is not the way to roast garlic.  I also Googled the roasting of onions and not one recipe mentioned chopping them.  So, I followed my own knowledge about roasting things and went from there.

At first I thought about just substituting the roasted vegetables with the rutabaga and parsnips in Roasted Rutabaga and Parsnips Beer Cheese Soup, but instead started with a basic béchamel sauce and went from there.

Finally, if roasting all in one oven, arranging all your pans on a single rack and adding in the other vegetables as the clock winds down from roasting the garlic, stick with the 400 degrees.  If you have two ovens to use, roast the broccoli in a second oven at 425 degrees.  That is the better roasting temperature for broccoli.


Yield:  6 servings

Source:  Myrtle, but inspired by  http://www.foxnews.com/recipe/roasted-broccoli-soup-peppers-and-onions?intcmp=obmod_ffo&intcmp=obnetwork

Chili Spiced Steak (for tacos or salad)

Ingredients:

• 1 1/2 pounds flank steak
• 2 teaspoons sweet paprika
• 1 teaspoon ancho chile powder (or regular chile powder)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dark brown sugar
• 1/2 teaspoon chipotle chile powder (or chipotle chile pepper)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1 tablespoon olive oil

Directions:

In a large shallow bowl, mix the spices, salt, peppers, lime juice, and olive oil.  Place the flank steak in the marinade and flip several times to thoroughly coat the steak.  Cover with plastic wrap an allow to marinate for one hour at room temperature.

Preheat your grill to high temperature (700 degrees).  Cook the steak for 3-5 minutes per side (on my propane grill 3 minutes made for a rare-in-the-center steak).  Allow to rest for 10 minutes before cutting.

Cut the steak in smaller portions with the grain, 2-3 depending on length.  Rotate and cut thin strips against the grain.


Myrtle's Note:  I replaced the ancho chile powder with regular chili powder and the chipotle chili powder with chipotle chili pepper.  I also increased the cumin and coriander because I thought it needed a bit more.  And I changed the type and increased the amount of brown sugar to better balance all the other ingredients.  Finally, this is a recipe for skirt steak, but I made with flank steak.  Either steak will work well.

The original recipe contains a link to a cilantro cream sauce that looks tasty ... if you like cilantro, which I do not!

As for eating instructions, I had it as tacos, but think that the flavoring would also be tasty on a salad.  I tried to reduce the sauce, as I did for the recipe, but reducing it was a dismal failure, not even to be salvaged by mixing the sticky paste with sour cream.

For the record, having cooked both, I prefer flank steak to skirt steak.


Servings:  4-6


Adapted from:  http://www.seriouseats.com/recipes/2011/06/chili-spiced-skirt-steak-tacos.html

Beef with Sugar Snap Peas

Ingredients:

• 1 pound sliced sirloin steak
• 1 bag Archer Farms® sugar snap peas
• Peanut oil
• 3 large cloves garlic
• 1 large dollop Gourmet Gardens® minced ginger
• 1 teaspoon cornstarch
• 1 1/2 table spoons low sodium soy sauce
• 2 tablespoons Miren® (or rice wine)
• 2 tablespoons Golden Mountain Sauce®
• Freshly ground black pepper 

Directions:

In a bowl, mix the soy sauce, pepper, cornstarch, and one-half teaspoon peanut oil into a slurry.   Slice your sirloin into very thin strips going against the grain and put them into the bowl.  Stir thoroughly and set aside to marinate for 10 minutes.

In a small bowl, whisk together the Golden Mountain Sauce, Miren, and balsamic vinegar for your stir-fry sauce and set aside.

Mince 3 large garlic cloves and set aside.

If you want, carefully cut off the tips of your sugar snap peas and set aside.

Start your rice.

Put a sauteuse pan on the stove and turn it to medium high heat.  When the pan is radiating heat, put in one tablespoon peanut oil and swirl around.  Dump in the minced garlic.  And begin cooking the beef.

Cook the beef in single layers.  Cook the strips for about 30 seconds per side.  [The way I did it was to lay out the pieces around the pan and then start flipping them once I have finished placing the last piece.]  Set the cooked beef on a plate and then cook the next batch until all the beef is cooked.  [It took me four batches to cook all the beef.]

The garlic will be all browned and the oil gone, so, first, add a large dollop of the minced ginger and swirl.  Then add the sugar snap peas and another half-tablespoon peanut oil and swirl and stir.

Finally, add the stir-fry sauce and beef to the pan.  Stir and allow the sauce to thicken before removing from the heat.

Serve over rice.


Myrtle's Note:  The original recipe is for beef and broccoli, but I wanted to use sugar snap peas.  Plus, I wanted some ginger, so I added that into the recipe.  Finally, the original recipe called for oyster sauce, but I always substitute Golden Mountain Sauce for any seafood sauce (oyster or fish sauce).


Yield:  4 servings

Adapted from:  http://thepioneerwoman.com/cooking/2009/11/jadens-beef-with-broccoli/

Chipotle Steak (for tacos or salad)

Ingredients:

• 1 whole skirt or flank steak
• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon McCormick® Chipotle Chili Pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon honey

Directions:

In a wide, shallow bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and chipotle chili pepper. Whisk to combine.

Pour marinade over steak, coating both sides. Cover and marinate in refrigerator for at least two hours. Once or twice, pull out the steak to turn over in the marinade, since you might need to fold the steak in the bowl.

Remove steak from fridge. Grill over high heat, only about 1 1/2 to 2 minutes per side for skirt steak or 3-4 minutes per side for flank steak until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.
Myrtle's Note:  The original recipe is for a salad, but I used it for tacos.  It also calls for a can of chipotle chili peppers, but I used powdered.

The first time, I used skirt steak (pictured) and cooked it 3 minutes per side on high heat.  That was too long.  However, as I have learned, flank steak cooked on high (at least on my grill), needs a minimum of 3 minutes per side.

Since there was a healthy amount of marinade and juices left once the steak was out of the bowl, I cooked it in a sauce pan to turn it into a steak sauce.  It was very, very tasty.  That said, I would recommend doubling the marinade ingredients and planning for the sauce.

The original recipe is for steak salad, but I had this as steak tacos.


Yield:  4 servings

Adapted from:  http://thepioneerwoman.com/cooking/2011/08/chipotle-steak-salad/

Maple Chili Roasted Pumpkin Seeds

Ingredients:

• 2 cups raw pumpkin seeds
• 1 tablespoon olive oil
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Redmond's Real Salt

Preheat oven to 300 degrees


Directions:

Line a large baking pan with parchment paper and set aside.

Combine all the ingredients in a bowl.  If you measure the olive oil first, the maple syrup will slide right out of your measuring spoon.  Mix thoroughly.  Spread evenly and in a single layer on the pan.

Cook for 20-40 minutes.  Every 10 minutes, scrape the seeds to the middle of the sheet, toss, and spread out again.


Myrtle's Note:   I have one of the double ovens that are the size of a range, so the top oven is small.  The original recipe cooking time is 20 minutes, but my seeds were best at 40 minutes.  I tasted them at 20, 30, and then 40 minutes.  They are, by the way, incredibly tasty!

Yield:  8 quarter-cup servings


Source:  http://www.rachelcooks.com/2011/10/12/pumpkin-seeds-pepitas-eight-ways/

Chocolate Scotcheroos

Ingredients:

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 6 cups Rice Krispie cereal
• 1 cup milk chocolate chips
• 1 cup butterscotch chips

Directions:

Grease a 9x13 pan with butter and set aside.

In a large pan, on low heat, melt the sugar into the corn syrup.  Once the mixture comes to a gentle boil, add peanut butter, stir vigorously, and remove from the heat.  It is important to not let it boil longer than a minute at best.

Fold in the Rice Krispie cereal and then spread into a pan and let cool until hardened.

Meanwhile, melt the milk chocolate chips and butterscotch chips in a small sauce pan over low heat, stirring frequently.  Spread atop the Rice Krispie mixture.

Myrtle's Note:  The topping was very thin, so it is important to fully melt it before trying to spread it.  As noted above, it is also important to not overcook the sugar and syrup lest you end up with rock hard treats.  I changed the ingredients from regular chocolate chips to milk chocolate chips.


Yield:  24 servings

Source:  http://allrecipes.com/recipe/chocolate-scotcheroos-2/

Spicy Pulled Chicken 2.0

Ingredients:

• 5 large boneless, skinless chicken breasts
• 24 ounces orange juice
• 3 tablespoons dark brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon coriander
• 1/2 tablespoon Mexican Oregano
• 1 teaspoon Kulp's smoked salt
• 1 teaspoon Redmond's® Real Salt
• 1 teaspoon McCormick® Chipotle Chili Pepper 
• 1 teaspoon McCormick@ Ancho Chili Pepper
• 1 teaspoon McCormick@ Peppercorn Medley
• 2 large dollops Gourmet Gardens® Minced Garlic
• 1 red onion
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves

Preheat oven to 325 degrees


Directions:

Wedge and then split into layers the onion and set aside.  Mix together all the dry ingredients and set aside.

Line the bottom of a cast iron pan with the onions.  Lay the chicken breasts atop.  Smear the garlic atop the chicken breasts.  Then rub in the dry ingredients.  Cover with plastic and let sit for an hour in the refrigerator.

Remove the cast iron pot from the refrigerator and gently pour in the orange juice atop the chicken breasts.  Allow to sit for a few minutes and gently stir the orange juice.

Cover and cook two and a half hours.  Turn the chicken after the first hour and then the second hour.

Remove from the oven and allow chicken to rest for 5 minutes.  Carefully move the chicken breasts to a bowl.  Then, put the cast iron pot on the stove and boil the sauce until it is reduced by half, stirring frequently and scraping the spices off the side of the pot.

While the mixture is reducing, use two forks to pull apart the chicken breasts.  If you taste the sauce before it reduces and then while it is reducing, you can taste the flavors concentrating. Once the sauce is reduced, pour it over the pulled chicken using a strainer to catch any bits of meat that would have been overcooked during the reduction process.  Stir thoroughly and enjoy!


Myrtle's Note:  The first time I tried pulled chicken, it just didn't turn out the way I wanted.  I ate it several different ways, the best being as a chalupa topping.  The second best was to simply eat it on a bun with some barbecue sauce.  It has flavor, but not stand alone flavor, not enhancing a dish flavor.  I wanted chicken that could compete with the most lovely Spicy Dr Pepper Pulled Pork, so I radically bumped up my choices of spices and herbs.  Also, by reducing the sauce, I got back a hint of the orange juice, the spices, and concentrated the heat a bit.


Yield: 10-12 servings

Source:  Myrtle Bernice Adams

"Enhanced" Refried Black Beans

Ingredients:

• 2 cans refried black beans
• 1/4 cup softened butter
• 2 large limes
• McCormack's® Chipotle Chili Pepper
• chili powder
• cumin
• cinnamon
• Simply Organic® garlic powder
• Simply Organic® onion powder
• Kulp's smoked seasoning salt

Directions:

TBD ... other than whipping them all together with a hand mixer.


Myrtle's Note:  Really, this is just for me to remember the combination of flavors that worked so well for enhanced black beans that I used as the first layer on my chalupas.  I liked this combination so much better that what I on my first try and wanted to remember it.  I need to work on figuring out the proportions that I use since I am a sprinkle-and-taste kind of cook when making up stuff for myself.


Yield:  Enough to slather on 24 tostada shells.  12 servings for the circumscribed; 8 for the hearty eater.

Source:  Myrtle Bernice Adams

Parsnips with Brown Butter Sage

Ingredients:

• 1 pound bag parsnips
• 2 tablespoons butter
• 2 tablespoons fresh sage
• 1 tablespoon dark brown sugar
• 1 teaspoon McCormick's® Peppercorn Medley
• 1/2 teaspoon Redmond's® Real Salt

Directions:

In a small prep bowl, thoroughly mix brown sugar, salt, and pepper and set aside.

Peel and cut the parsnips into slivers and set aside.

In a sautuese pan, melt the butter on medium heat and allow it to brown, turning a bit foamy.  Add in the parsnips and toss thoroughly to coat.  Sprinkle the sugar, salt, and pepper mixture evenly across the top of the parsnips and toss thoroughly once more.  Sauté for approximately 12-14 minutes, until nicely browned, turning the parsnips periodically.  Half way through, add in the fresh sage and continue cooking.  Serve warm.

Source:  Myrtle Bernice Adams

Chicken with Bourbon Mustard Sauce

Ingredients:

• 1/4 cup Dijon Mustard
• 1/4 cup bourbon
• 1/4 cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Redmond's® Real Salt
• 3 boneless, skinless chicken breasts
• 1 tablespoon butter
• 1 tablespoon olive oil

Directions:

In a large, shallow bowl, mix together the mustard, bourbon, dark brown sugar, Worcestershire sauce, and sea salt.

Halve the chicken breasts to create two fillets per breast.  Place in the marinade and refrigerate for at least two hours.

In a large sauteuse pan, melt the butter and olive oil on medium heat.  Then lift the chicken fillets out of the marinade and cook them approximately 4 minutes per side.  Set the chicken on a plate to rest.

Pour off the remaining fat in the pan and then scrape all the marinade from the bowl into the pan.  Bring to a rapid boil before pulling the pan off the heat.

Myrtle's Note:  The original recipe called for minced green onions. Of course I left those off!  The recipe also gave the option of either two or three chicken breasts.  Being a sauce-a-holic, I opted for just two (four chicken servings).  However, I can safely say that even with three breasts (six chicken servings), you will still have plenty of sauce per serving.


Yield:  6 servings

Source:  http://southernfood.about.com/od/chickenbreastrecipes/r/blbb383.htm