Monday, December 30, 2019

Dark Chocolate and Cranberry Granola Bars



Healthy homemade granola bars! Our family goes through dozens of granola bars per week, even the so called "healthy" granola bars are filled with ingredients I can't even pronounce. Plus, with Nate having severe tree nuts allergies, 75% of granola bars are off limits to him. Making homemade granola bars ensures that he will be safe since I know and control what goes into them. Trying to eat cleaner in 2020 and these simple ingredient bars are delicious and perfect for us. And they are so simple to make!


Dark Chocolate and Cranberry Granola Bars

Ingredients:
(**I double this recipe)
  • 3 cups old fashioned rolled oats
  • 1/2 cup salted sunflower seeds
  • 1/2 cup honey
  • 1/3 cup butter cut into pieces
  • 1/3 cup packed brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup dried cranberries
  • 3/4 cup dark chocolate chips
Instructions:

  1. Heat oven to 350 degrees. Line bottom and sides of an 8 or 9 inch square pan with aluminum foil. Lightly spray with cooking spray.
  2. Add oats and sunflower seeds to a small baking sheet then bake for 5 minutes, stir and bake another 5 minutes until lightly toasted. Transfer to a large bowl.
  3. Combine butter, honey, brown sugar and vanilla extract in a small saucepan over medium heat. Cook and stir until butter melts and sugar dissolves. Pour butter mixture into a bowl with toasted oats and sunflower seeds. Mix well. Let cool completely and then add cranberries and chocolate chips. Stir to combine.
  4. Transfer oat mixture to lined pan then use a rubber spatula or finger tips coated in a light spray of cooking spray to firmly press the mixture into the pan. Refrigerate at least 2 hours. Remove block of granola from pan and remove foil. Cut into squares.
Tips ~ Keep refrigerated wrapped in wax paper. Double or triple this recipe for more bars or thicker bars!


Sunday, December 29, 2019

Baking Christmas Cookies with My Boys


Simple cutout cookies and peanut butter blossoms were the star of the show this season. Nothing fancy just plain ole’ cookies that are easy peasy to make. My boys love making these cookies and it’s been our tradition since they were toddlers. We have so many loved ones who bake the most amazing Christmas cookies. They share dozens with us, so quite honestly there’s no need to complicate our cookie making process with any others but the ones we make. T and Z insist on our cookie making traditions - Christmas music playing, their own rolling pins, decorating contest amongst their brothers, and hot chocolate! My tradition while baking cookies- a glass of wine of course! Salute to cookie making traditions at Christmas!




















Roasted Stuffed Sweet Bell Peppers


The recipe I'm sharing, Roasted Stuffed Sweet Bell Peppers, reminds me of my childhood. My mom would always make "Stuffed Peppers" when I was growing up and she always called them Stuffed Peppers.  A very simple name but my brother and I always knew what that meant when she said "I'm making Stuffed Peppers for dinner." I couldn't title this recipe what she calls them because that could mean 100 different types of and variations of stuffed peppers. Are we talking hot peppers, sausage stuffing, gorgonzola cheese....I mean the list could go on. My mom never changed the recipe and it always consisted of: green bell peppers, white rice, ground beef, and tomato sauce, nothing else except some salt and pepper. It's delicious that way but I tend to make a few variations depending on my mood or my family's. I kicked it up a notch this time and it was a hit in my household, especially after a long day of skiing! My twists: instead of white rice I added Spanish rice, instead of green peppers I used multi-colored bell peppers, instead of ground beef I added ground turkey, in addition to tomato sauce I added diced tomatoes, but I also added lots of Monterey Jack cheese, diced onion, and garlic. It's a comfort dish that is perfect for a winter meal but quite honestly, it's perfect any time of the year. So next time you're in the mood for "Stuffed Peppers" try my recipe ~ Roasted Stuffed Sweet Bell Peppers. It won't disappoint. Salute to classics with a twist!


Great ski day today at Holiday Valley!

Can’t wait to start cooking recipes from this amazing new cookbook I bought ~ French Country Cooking.

Roasted Stuffed Sweet Bell Peppers

Serves 4-6

Ingredients:

  • 6 large bell peppers, multi-colored of green, yellow, orange, red
  • olive oil 
  • 1 lb ground turkey
  • 1 Spanish onion, diced
  • 2 cloves garlic
  • 32 oz can diced tomatoes
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups of Spanish rice (I used Rice a Roni brand and cooked according to box instructions)
  • 3/4 cups shredded Monterey jack cheese
  • 3/4 cups shredded cheddar cheese
  • 2 cups canned tomato sauce
  • salt and pepper
Instructions:

  1. Preheat oven to 375 degrees.
  2. Cut the bell peppers in half lengthwise, remove and discard stems, seeds and membranes. Place the peppers cut side up in a large baking dish with olive oil to cover the bottom. Add 1/4 cup of water to the bottom of the baking dish as well. The water will help steam the peppers so they are moist during the baking time. 
  3. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the turkey, onion, and garlic and season with hot pepper flakes, salt and pepper. Cook until meat is cooked through. Make sure to break up lumps of turkey. 
  4. Meanwhile, cook Spanish rice according to the packages instructions.
  5. Add the Spanish rice to the ground turkey skillet and stir until mixed. Add 1/2 cup of Monterey cheese and 1/2 cup cheddar cheese, and canned tomatoes and stir until mixed.
  6. Fill the peppers with the rice and turkey mixture and drizzle tops with olive oil. Cover with foil and bake for 40 minutes. 
  7. Uncover and add remaining cheese and tomato sauce to the top and bake for an additional 15 - 20 minutes until cheese is melted and peppers are tender when pierced with a fork.
  8. Enjoy with a simple green salad, bread, and a glass of red wine!








Charred Eggplants with Tomato Jam and Whipped Feta


This tangy and savor recipe is an unexpected take on a side dish or veggie-centric appetizer for any occasion!



I belong to a local farm share called Fresh Fix. There is a twist to this farm share which is a bit different from most ~ they deliver it to you! I love this concept. Fresh Fix delivers organic vegetables and fruit, once per week, right to my doorstep. I used to belong to a farm share where you pick up your share at a certain address and during a certain time frame. Inevitably, I would forget to go or I didn't have time to swing by and get it, totally frustrating! Fresh Fix delivers a box directly to your doorstep and you don't even have to be there to take delivery; they just drop it off. They also allow you to skip weeks so if I'm traveling or don't need vegetables I can go online and press skip. What I also really like about Fresh Fix is that there are usually items in my box that I haven't tried before or that I'm not inclined to buy at the grocery store. I've received things like exotic mushrooms, microgreens, or heirloom eggplant like I got recently.

I was excited to try the baby eggplant that was delivered to me by Fresh Fix. When I'm in the mood for eggplant I typically make Eggplant Parmesan, Ratatouille, or simply grill it with a drizzle of balsamic. This baby eggplant was too cute to just make the ordinary standard.  Ironically, I recently read a magazine that highlighted a recipe using baby eggplant. I just had to make it and it was outstanding! The recipe I'm sharing is ~ Charred Eggplants with Tomato Jam and Whipped Feta. It was absolutely delicious and tasted like an appetizer that I'd order at a trendy restaurant. My family loved it and I will make sure to make this again and again. Cheers and salute to Fresh Fix and the delivery of my baby eggplant!
Charred Eggplants with Tomato Jam and Whipped Feta


Serves 4

Ingredients:

Tomato jam:
  • 2 cups canned crushed tomatoes
  • 3/4 cup sugar
  • 2 tbsp lemon juice
  • 1 tsp fresh ginger
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
Whipped Feta:
  • 1 cup feta cheese, crumbled
  • 1/4 cream cheese, softened
  • 3/4 cup heavy cream
Eggplants:
  • 2 eggplants, split or 4-5 small-medium sized heirloom varieties
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp garlic powder
  • chives, chopped for garnish
Instructions:

  1.  In a medium saucepan over medium-high heat, whisk together tomato jam ingredients. Bring to a simmer, and simmer for 15 minutes, whisking frequently. Remove from heat, let rest at room temperature until ready to serve.
  2.  In a large bowl, combine whipped feta ingredients. Use a hand mixer or an electric stand mixer fitted with a whisk attachment to whisk until smooth. Keep refrigerated until ready to serve.
  3. Preheat grill or grill pan to medium-high heat. Coat eggplant with oil, and season with salt, coriander, cumin and garlic. Grill eggplants, flipping halfway through, for 7-8 minutes or until tender and lightly charred.
  4. Serve eggplants with tomato jam and whipped feta, and garnish with chopped chives.
Tip: The tomato jam and whipped feta, when wrapped and stored in the refrigerator will keep for a week.





Red Wine Braised Beef with Creamy Garlic Mashed Potatoes


This Red Wine Braised Beef recipe is a delicious and comforting wintertime meal that’s simple to make and perfect for a cozy night in. Serve this dish along side with creamy garlic mashed potatoes, crusty baguette bread and a bottle of bold cabernet and you have yourself hearty meal.






During the cold winter months in Buffalo, I love nothing more than satisfying my comfort food cravings by making a meal that not only warms my stomach but warms my heart and soul. The recipe I am sharing with you, Red Wine Braised Beef, is a quintessential hearty dish that wraps you with comfort and warmth, especially on a snowy day.  

One of my favorite methods of cooking beef during the winter season is braising. Braising is a cooking technique that sounds complicated but it’s actually quite simple ~ I call it the “low, slow and closed” method. It allows you to cook a less-tender, less-expensive cut of beef in liquid on a low temperature, in a covered pan, for several hours. This technique guarantees the most tender, moist and flavorful results.

The beauty of braising is that it’s easy, hands-off and foolproof. This braised beef recipe calls for about 30 minutes of prep time and after that your oven will do the rest of the work. During that 30 minutes of prep time there are a few key steps that you should not neglect. 1. Pan sear/brown the meat on both sides and season generously prior to braising ~ this really helps to enhance and intensify the overall flavors and develops a deep rich caramel color to the beef. 2. Deglaze the pan with the stock and red wine ~ this lifts the brown bits of meat stuck to the pan to create a base for the gravy sauce. And 3. Thicken the sauce after the meat is fork tender. The liquids and flavors of the beef, vegetables and herbs cooking for hours and hours will develop a robust flavorful sauce. Mixing flour and butter into the liquid will create a thicker consistency making it a perfect topping to the braised beef and creamy garlic mashed potatoes.

I so enjoy braising on the weekends because it allows me the opportunity to relax and take my time while preparing and creating a delicious meal for my family. This Red Wine Braised Beef recipe is a beloved favorite and staple in our home.  It creates the most savory and succulent aromas throughout the entire house, which makes my three teenage sons and husband oooh and ahhh. So the next time you are looking for a hearty comfort food meal on a cold wintery day, look no further and start braising.  It’s the perfect meal to cozy up to a roaring fire, listen to some classic jazz music, and enjoy a big glass of cabernet. Cheers to Red Wine Braised Beef ~ a meal that warms the heart and soul during a cold winters’ day!



Red Wine Braised Beef with Creamy Garlic Mashed Potatoes

Prep and cook time: 4 ½ hours
Serves: 6

Ingredients for Braised Beef:

·      4 – 4 1/2 lbs. beef chuck roast
·      2 tbsp. olive oil
·      1 medium onion
·      8 garlic cloves, coarsely chopped
·      3 large carrots, peeled and finely chopped
·      3 celery stalks, finely chopped
·      ¼ cup diced pancetta (or bacon)
·      small bunch of thyme
·      1 bay leaf
·      2 tbsp. of tomato paste
·      14 oz. can of diced tomatoes with juice
·      3 cups of chicken stock, *and an additional 1 cup reserved
·      2 cups red wine
·      3 tbsp. butter
·      2 tbsp. flour
·      kosher salt and freshly ground pepper for seasoning
·       
Ingredients for Garlic Mashed Potatoes:

·      4 tbsp unsalted butter
·      2 cloves garlic, smashed or finely minced
·      2 lbs russet potatoes, peeled and cut into chunks
·      1 ¼ tsp salt
·      ¾ cup heavy cream
·      ¼ tsp black pepper

Instructions:

1.     Preheat oven to 325 degrees.
2.     Add olive oil to a large dutch oven pan and heat medium to high over stove top. Generously season/sear both sides of the beef with kosher salt and ground pepper.  Brown beef in dutch oven pan for approximately 5-7 minutes on each side or until it reaches a deep caramel color. Remove from pan and set aside.
3.     Add 1 tbsp. of butter, onion, garlic, carrots ,celery  and pancetta to dutch oven pan and stir until for a few minutes until slightly soften. Season with salt n pepper.
4.     Add tomato paste, diced tomatoes with juice, thyme (left whole), bay leaf and chicken stock to pan and bring to a boil scraping up any beef bits on bottom of pan. Reduce heat to low.
5.     Add beef back to dutch pan along with any residual juices.
6.     Now add the red wine over the beef. Make sure there is enough liquid in the pan almost covering the beef.
7.     Cover pan and braise in the oven for 3 ½ - 4 ½ hours, or more. The beef will be done when it is very tender and flakes apart easily with a fork. *Check on beef after 2 hours or so. Liquid will reduce by some but make sure to add reserved stock to keep beef moist and to allow for plenty of sauce.
8.     For Gravy Sauce: When beef is done remove beef from pan and place on a platter.  There may be visible fat oils on the top of braising sauce~ use a spoon to scoop some of it out and discard. Remove bay leaf and thyme sprigs. There should be approximately 2 cups of braising liquid in the pan. If not, add extra chicken stock. In a small bowl melt 2 tbsp. of butter and add flour, mix with a fork until a paste forms. Whisk it into the braising liquid until it’s a thicker consistency.
9.     Serve the Red Wine Braised Beef with Creamy Garlic Mashed Potatoes.

Instructions for Creamy Garlic Mashed Potatoes:

1.    In a medium saucepan, melt butter over medium-low heat. Add garlic and cook stirring occasionally, until garlic caramelizes, 7 minutes or so. Remove from heat; let cool slightly.
2.    Chop garlic and return to saucepan. Add cream and warm over medium heat.
3.    Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover potatoes. Bring to a boil over high heat and cook until potatoes are tender and can be pierced with a fork easily. Remove from heat and drain. Return potatoes to saucepan and cook over low heat, mashing with a heavy wisk or masher. Add garlic cream mixture and combine mashing until creamy and smooth. Season with salt and pepper and mix well. Keep warm until ready to serve.


This dish can be made ahead and reheated the next day. The flavors get better and richer after sitting for 24 hours.




Prosciutto Wrapped Pork Tenderloin with Gorgonzola Cream Sauce


Ring in the New Year with this delicious recipe that is perfect for a special occasion, yet simple enough to make for a weeknight meal. Serve it along side with crispy roasted potatoes, glazed carrots and a glass or two of champagne and you have yourself a
show-stopping meal.





When I entertain, especially during the holiday season, I make sure the meal I cook is a special one; one that makes a culinary statement; one that is bursting with flavor; one that makes my guests asking for seconds. But with that said, I also don’t want to be bound to the kitchen all evening missing the special company of my loved ones. So choosing a meal that is easy to prepare, yet elegant, is essential in my book. When I am planning a dinner party there are a few key factors that I consider before choosing my menu. 1. First and foremost it must be over the top delicious and chock full of flavor. 2. It must be easy to prepare and can be made ahead of time ~ the less to do while guests arrive the better. 3. It must be at least semi-foolproof ~ who wants to worry whether it’s going to be a complete failure or not? Not me! 4. It must impress your guests. I want to hear that ‘wow’ response because it tastes delectable, looks gorgeous, but hopefully it’s a dish they’ve never had before and 5. It must be a crowd pleaser, catering to everyone’s tastes. Stick with using simple ingredients. Think classic dish with an exciting twist.

The recipe I’m sharing with you this month is Prosciutto Wrapped Pork Tenderloin with Gorgonzola Cream Sauce. It checks all of those boxes and more, making it the perfect dish for entertaining this winter season.

May this New Year bring you and your family closeness, love, health and happiness. Cheers to 2020! 



Prosciutto Wrapped Pork Tenderloin with Gorgonzola Cream Sauce

Prep and cook time: 30 minutes
Serves: 4 - 6

Ingredients:

Pork Tenderloin

·      Two pork tenderloins, approximately 1 ½ lbs each
·      8 slices of prosciutto
·      1 sprig of fresh rosemary, finely chopped
·      1 tbsp fresh thyme, finely chopped
·      2 cloves of fresh garlic, minced
·      Freshly ground pepper for seasoning
·      Olive oil for brushing

Gorgonzola Cream Sauce

·      2 tbsp butter
·      2 cloves of fresh garlic, minced
·      2 tbsp flour
·      1 cup heavy cream
·      ¼ pound of crumbled gorgonzola
·      Freshly ground pepper

Instructions:

*Pre-heat oven to 400 degrees.
1.    Generously season both pork tenderloins with freshly ground pepper, minced garlic,  finely chopped rosemary and thyme. (*There is no need for salt since the prosciutto will take care of that seasoning)
2.    Using 4 slices of prosciutto per tenderloin, wrap the pork with one prosciutto slice at a time. Make sure to tuck the prosciutto under the pork and cover completely. No twine is needed, just make sure to wrap the pork tightly.
3.    Place wrapped tenderloins on a baking sheet or baking dish. Generously brush all sides of the wrapped tenderloins with olive oil and add additional freshly ground pepper to the top.
4.    Place pork into pre-heated oven on center rack and let bake for 20 minutes or until the internal temperature reaches 145 degrees. After the pork reaches desired internal temperature turn the oven to broil, keeping the pork on the same rack, and broil for 3-5 minutes until the prosciutto crisps.
5.    Remove pork from oven and allow to sit for 5-10 minutes covered with foil, before cutting into slices.
6.    For Gorgonzola Sauce ~ While pork is baking in the oven heat a small saucepan over medium heat and melt the butter. Saute the minced garlic until tender. Add the heavy cream and let reduce by half by turning the heat down to low and stir occasionally. Add the gorgonzola and stir until it melts. Season to taste with freshly ground pepper.
7.    Drizzle the warm gorgonzola sauce over the sliced pork tenderloin or add to the side of each plate for dipping.