Chicken (Turkey) Piccata Meatballs

Ingredients

1 lb ground chicken (turkey)

1 C seasoned bread crumbs, divided

3 shallots, minced, divided

3 T capers, divided (1 T chopped, 2 T whole)

¼ C grated Parmesan cheese

1 egg

2 T fine chopped parsley, more for garnish if desired

¼ t garlic powder

¾ t salt

¼ t pepper

3 T olive oil

½ C dry white wine

2 C chicken broth

¼ C butter, cubed

2 T lemon juice

Directions
In a medium bowl, mix ground chicken, ½ cup bread crumbs, half of the minced shallots, 1 T chopped capers, Parmesan, egg, garlic powder, salt and pepper.

Roll into meatballs; roll meatballs in remaining bread crumbs.

Heat oil in large skillet. Brown meatballs on all sides, turning and rolling as needed. Remove meatballs from skillet.

Add remaining capers and shallots to oil in skillet; cook until softened. Add wine and broth, gently scraping any fond (browned bits) from the pan. Return meatballs to pan. Reduce heat to a simmer, stirring occasionally until liquidis reduced by half. Meatball should register 165° F in the center.

Gently push meatballs to one side of pan. Whisk in lemon juice and butter a little at a time. Stir in chopped parsley gently, coating meatballs with sauce.

Serve immediately over pasta, rice, potatoes, etc.; garnished, if desired, with additional parsley.

Caramel Frosting

Caramel frosting (and caramel cake!)...a southern treat. This recipe is a little thicker-but still easily spreadable--than many traditional southern caramel frostings which are poured and spread over cakes when still warm that get harder as they cool.

Ingredients

1 C whipping cream

2 T light corn syrup

½ t salt

3 C sugar, divided

¾ butter

1 T vanilla (or substitute bourbon)

Directions

Combine cream, corn syrup, salt and 2¹/₃  C sugar in medium saucepan; cook, stirring often, until sugar is dissolved and mixture boils. Reduce heat, cover and keep warm.

Place remaining ²/₃ C sugar in a skillet over medium heat. Do not stir until sugar melts and is light golden color; then stir gently until sugar dissolves, begins to simmer and is dark amber.

Quickly pour caramelized sugar into cream mixture. Stir until evenly combined.

Cook over medium heat stirring continually until mixture reaches 238°F. Remove from heat.

Pour into stand mixer bowl; add butter and vanilla, stirring until smooth. Stir occasionally while allowing mixture to cool to 110°F -- may take about an hour.

Beat using paddle attachment until lightened and thickened and cooled to 90°F.

Let stand, cooling to 75°F.

Frost cake (or cupcakes), or store in airtight container at room temperature; use within 2-3 days. If needed, stir in extra cream--a tsp at a time--until frosting is spreadale consistency.

My first try at this...frosting was a tiny bit gritty with crystalized sugar, so I may need to stir/beat more as it's cooling. I also added a bit of butter after it was cooled, mostly just to increase the amount to make sure I had enough to frost all the cupcakes I had. Worked great, and it was creamy, fluffy and, of course, buttery. Delicious garnished with flaky salt!

Mediterranean Chickpeas & Vegetables (over couscous)

This is the recipe as I originally got it. I may try to tweak it a bit. Nothing wrong with it, just...not much 'punch' of flavor (aside, maybe, from the olives). Maybe all it needs is a little salt or a bit more lemon juice or splash of vinegar. A little of either can go a long way to waking up a dish.

Ingredients
1 cup water
3/4 cup uncooked whole wheat couscous
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup pitted Greek olives, coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Dash pepper
Dash cayenne pepper

Directions

In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.

Pound Cake

This is a simple cake; and that's what I love about it. Start with the basic recipe - delicious as is - and take it for a spin by adding a few spices, or citrus zest, a flavored extract, or even herbs. Or dress it up with a tastey glaze that makes the basic cake lean into seasonal flavors.  ...though a dollop of whipped cream and fresh berries, or even a simple dusting with powdered sugar is fine too.

Ingredients*

1½ C sugar

1 C butter, softened

3 eggs

2 C flour

½ tsp salt

Directions

Preheat oven to 325°

Prepare a loaf pan* - grease the pan, line with parchment leaving parchment overhaning the long sides.

     A double recipe bakes nicely in a bundt pan!

Cream butter & sugar.

Beat in eggs one at a time, mixing well after each one.

Beat in flour & salt alternately with milk; mix just until incorporated.

Bake 60-70 minutes until toothpick comes out clean.

Let cool in pan 10 minutes, then remove form pan to wire rack to cool completely.

Bite Size Cocktail Cheese Balls

Pop the whole miniature cheese ball on top of a cracker or straight into your mouth...

Ingredients

8 oz cream cheese, softened

1 C shredded cheddar

     or other firm cheese like gouda, pepper jack, parmesan

1 tsp Worcestershire sauce

1 tsp grated lemon zest

s & p to taste

coatings/toppings: sesame seeds, chopped herbs, chopped nuts, crumbled bacon...

I used 'everything bagel seasoning mix, too!

Directions

Mix together cream cheese, shredded cheddar, Worchestershire and lemon zest. Season with salt & pepper.

Roll into balls roughly l" (or slightly smaller). Latex gloves help, but if you don't have any handy, slightly damp hands helps reduce the mixture from sticking. Chill balls at least an hour until not quite so sticky...but still sticky enough that the toppings will stick and coat the cheese balls evenly.

Candied Pancetta-Peach Stacks

This recipe is from Cooking Light magazine (August 2017). Delicious combo of flavors, but it was hard to eat - everything slides apart. As pretty as it looks "stacked" I don't like to serve peole food that becomes a struggle. Maybe peach slices/rounds to keep it a composed serving, but the mozzarella and candied pancetta could be diced?

INGREDIENTS

1 Tbsp. light brown sugar

1/4 tsp. ground fennel seeds

6 pancetta slices (about 3/4 oz each, 1/6 inch thick)

1/2 cup white balsamic vinegar

2 tsp. honey

2 tsp. fresh lemon juice (about 1 lemon)

3 medium peaches (about 1 lb. total)

fresh basil leaves for garnish

DIRECTIONS

1. Preheat oven to 300°F. Line a baking sheet with parchment paper or use a silicone mat.
2. Combine sugar and seeds in a bowl. Place pancetta in a single layer on the prepared baking sheet; rub sugar and spice mixture evenly on each side of each slice. Bake for 25 - 35 minutes until crisp and caramelized. Let it cool slightly.
3. While the pancetta cooks, combine the vinegar, honey and juice in a small saucepan. Bring to a boil over medium-high, stirring often, about 6 - 8 minutes until mixture thickens and reduces by half.
4. Cut each peach in half and discard the pits. Cut each half in half again, horizontally to create four round flat slices per peach (two per side).
5. Assemble: place a slice of peach on your plate. Layer with 1 mozzarella slice, then 1 additional peach slice, and top with 1 slice of pancetta. The repeat with remaining ingredients so you have six towers. Drizzle vinegar evenly over the stacks. Top with basil leaves and serve.

Apple Cider Cake

(photo coming soon!)

Ingredients

3 C flour

3 tsp cinnamon + ½ tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 eggs

1 C brown sugar

1 C sugar

1 C vegetable oil

½ C buttermilk

¼ C apple butter

2 tsp vanilla

1½ C apple juice/cider - boiled, reduced to ½ cup

1 Honeycrisp (or similar) apple, peeled & grated

¼ C butter, melted

Directions

Preheat oven to 350° F. Grease and flour a 10 inch bundt or fluted tube pan.

Whisk together dry (first 7) ingredients, including 3 tsp cinnamon.

In a separate bowl, combine eggs, brown sugar, 2/3 C white sugar, oil, buttermilk, apple butter, vanilla, and reduced apple cider.

Add half the flour mixture to the wet ingredients, stirring to combine. Toss shredded apple with remaining dry ingredients, and add to batter. 

Pour into prepared pan. Bake 50-55 minutes until toothpick inserted in center comes out clean. Cool in pan about 15 minutes, then invert pan onto wire rack; cool completely.

Combine remaning sugar and ½ tsp cinnamon in a small bowl.

Brush melted butter evenly over cake; sprinkle with cinnamon-sugar mixture.

Delicious as is, or... with caramel drizzle or caramel whipped cream.

Texas Sheet Cake (chocolate)

Ingredients:
1 C butter

3 T cocoa powder

2 C flour

2 C sugar

1 tsp baking powder

½ tsp salt

½ C buttermilk

2 eggs

1 tsp vanilla

Directions

Preheat oven to 350°. Grease and flour* a jelly roll pan (13x18" baking sheet with a 1" lip).

Melt butter in meadum saucepan; stir in 1 C water and cocoa powder, bring to a boil. Remove from heat and let cool slightly.

In a large bowl, combine flour, sugar, baking soda and salt.

In a small bowl, wisk together eggs, vanilla and buttermilk.

Stir melted butter mixture into dry ingredients; then stir in milk, egg and vanilla mixture.

Pour into prepared pan. Bake 24 minutes or until toothpick inserted in center comes out clean.

* I often use a mixture of flour and cocoa powder to prepare pans for chocolate cakes.

Frost as desired.

For an almost pourable chocolate glaze/frosting...

Ingredients

½ C butter

¼ C milk

3 T cocoa powder

2 C powdered sugar

1 tsp vanilla

dash salt

Directions

Melt  butter over medium heat. Stir in milk and cocoa powder and bring just to a boil.

In a medium bowl, combine powdered sugar and salt; stir in melted chocolate mixture. Add vanilla stirring until smooth. Pour and spread over sheet cake.

White Hot Chocolate

Ingredients
2 C whole milk

1½ oz white chocolate

1½ tsp tahini

1½ tsp maple syrup

1 cinnamon stick

½ tsp vanilla paste (or extract)

½ C heavy whipping cream

   optional: extra whipped cream, ground cinnamon as garnish for serving

Directions

Stir together all ingredients except heavy whipping cream in a saucepan. Heat over low heat, stirring frequently until chocolate is melted. Continue to simmer to steep cinnamon flavor into milk...  To serve: remove cinnamon stick, whisk in heavy cream. If desired, top with fresh whipped cream and sprinkle with ground cinnamon.

Cranberry Sauce ('Glaze') for Pork Loin

 (pork loin or... use your imagination!)

Ingredients:

½ C canned cranberry sauce (whole berry)

½ C jelly – anything that would complement the cranberry

3-4 sprigs fresh thyme

2 tsp chicken bouillon (powder/granules or ‘Better than Bouillon’)

1½ tsp Dijon

1 tsp minced garlic (or garlic paste)

½ tsp horseradish

Directions:

Bring everything to a boil in a small saucepan; let rest so thyme can release flavor. Remove thyme shoots, leaving any leaves that fall off. Use sauce to baste a pork loin (or chicken, beef…) every 10 minutes during cooking; use remaining sauce to garnish for service.

Easy/No-bake Whipped Peanut Butter Pie

Ingredients

½ C peanut butter

½ C cream cheese, softened/room temp

1 C powdered sugar

1 C heavy whipping cream*

1 tsp vanilla

pinch salt

1 9-inch pie crust: graham cracker or chocolate cookie crust

Optional toppings (or mix-ins): Reeses Peanut Butter Cups, mini chocolate chips, chopped peanuts, chocolate fudge sauce...

* You can substitute 8 oz frozen whipped topping to save time (sacrificing real cream), but since it is presweetened, reduce the powdered sugar to ½ cup.

Directions

Combine peanut butter, cream cheese and ½ cup powdered sugar, mixing until very smooth.

In a separate bowl, whip heavy cream to firm peaks with remaining powdered sugar, vanilla and salt. Fold in peanut butter mixture.

If desired, spread some chopped Reeses Peanut Butter Cups (or other mix-ins) on the bottom of the crust or gently stir into peanut butter filling. Pour peanut butter filling into crust, spreading gently to an even thickness. If desired, sprinkle with extra toppings and/or drizzle with chocolate fudge sauce.

Keep refrigerated.

Vadouvan Chicken Salad (Sandwich)

Vadouvan is a French spice mix similar to curry. Vadouvan is a bit milder and since I'm a wimp when it comes to hot spice I tend to prefer vadouvan. You could substitute curry in this recipe and be just fine; either spice is not overpowering with everything else in the mix. I like this in a sandwich, but it'd be fine on a bed of greens as a salad on its own.

Ingredients

1½ lb chicken breast, cooked, diced

1 apple, peeled, cored, diced

3 green onions, chopped

½ C peanuts* chopped

½ C dried cranberries (or golden raisins)

2/3 C grapes (green or red), quartered

¾ C mayonnaise (or Miracle Whip, etc.)

1 tsp vadouvan

¾ tsp salt

* I use peanuts because I have a tree nut allergy. Cashews or pecans would be more common here.

Directions

Season teh chicken breast with salt & pepper, cook, cool and dice. While it's cooling, do all the other dicing, chopping and quartering. TIP: Next time I make mine, I'll dice things smaller; I imagined if would be nice to bite into good chunks, but they just kept falling out of my sandwich! 

In a medium bowl, tossed chicken, apple, onion, peanuts, cranberries and grapes. 

In a small bowl, stir vadouvan and salt into mayonnaise; then, fold into chicken mixture. Season with extra salt if needed.  ...or more vadouvan if the flavor is milder than you'd like.

P.S. This picture isn't an original of mine. I'll try to remember to TAKE one next time I mix up a batch of this!