HOMEMADE POGACA; TURKISH SAVORY PASTRY WITH CHEESE

Makes 11 pogacas

Preparation time: 20 min (+1 hour for dough to rise)                  Cooking time: 25- 30 minutes

Ingredients:

For the dough:

7gr dry yeast (1 sachet)

3 ¼ cups all-purpose plain flour

1 tsp. salt

1/3 cup plain (whole milk) yoghurt

1 egg, beaten

½ cup mild olive oil or sunflower oil

½ cup warm milk

For the filling:

1 cup feta cheese, crumbled

½ cup fresh parsley, finely chopped

For the topping:

1 egg, beaten

Sesame seeds and nigella seeds to decorate

Instructions:

Preheat the oven to 180 C/ 350 F

Combine the warm milk and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.

Let the dough to rise in a warm place for 45-60 minutes

In a large bowl, stir in the flour and salt and make a well in the middle. Add the yoghurt, mild olive oil (or sunflower oil) and the beaten egg to the flour mixture, in the middle. Stir in the foamy yeast mixture and knead well with your hands for a few minutes, until the dough comes together. Shape the dough like a ball, place in the large bowl and cover with a cling film. Let it rise in a warm place for 45-60 minutes or until doubled in size.

Crumbled feta cheese and fresh parsley make a delicious filling

While the dough is rising, prepare your filling. In a medium size bowl, stir in the crumbled feta cheese and chopped parsley and mix well.

Preheat the oven to 180 C/ 350 F and grease a baking tray.

Once the dough has risen, punch down and divide into 11 equal pieces, each about a size of a small tangerine. Roll each piece into a ball, and then flatten into a round flat circle with your fingertips, about 10 cm, 4” in diameter (you can make them smaller if you prefer). Place a spoonful of the filling mixture (take care not to overfill) at one side of the circle dough, leaving a little unfilled dough margin near the edges. Fold the circle to cover the filling to form a half moon shape. Make sure the dough covers the filling and meet the other end. Seal the two ends of the dough, pressing with your fingertips well. Place the stuffed dough on the greased tray and repeat this procedure with the rest of the dough pieces.

Place the prepared pogacas, stuffed dough pieces side by side on a greased tray. Brush them with the beaten egg and sprinkle with nigella and sesame seeds. Bake in the preheated oven on the middle rack for about 25 – 30 minutes, until they are golden brown at top.

Serve warm; glass of Cay, Turkish tea goes really well with these delicious pogacas.

 

Hash Brown Egg Bake Recipe

TOTAL TIME: Prep: 20 min. Bake: 45 min.

MAKES: 8 servings

Ingredients

• 1 package (30 ounces) frozen cubed hash brown potatoes, thawed


• 1 pound bacon strips, cooked and crumbled


• 1 cup (4 ounces) shredded cheddar cheese, divided


• 1/4 to 1/2 teaspoon salt


• 8 eggs


• 2 cups milk


• Paprika

Directions

1. In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.


2. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

Oreo Cheesecake

Ingredients

• 24 Oreos (crushed)


• 2 tablespoons butter


• 3 packages cream cheese (600 grams in total)


• 1 1/2 cups powdered sugar


• 3/4 cups milk


• 2 eggs


• 1 cup sour cream/labaneh (160 grams)


• 1 tablespoon vanilla


• 1/4 cup all purpose flour


• whipped cream (optional)

Instructions

1. Preheat oven to 220°. and oil a 9inch pan (grease the sides of the pan as well)


2. In a medium bowl crushed Oreos with melted butter. Press into pan.


3. In another bowl mix powdered sugar with cream cheese using a spoon until smooth, and then mix in the eggs one at a time but do not over mix. Mix in sour cream/labaneh, vanilla and flour until smooth. Add some crushed Oreos to mixture.


4. Pour filling into prepared Oreo crust.


5. Wrap your pan in 2 layers of aluminium foil and place in a water bath (a bigger pan with 1 inch of water in it) then place in preheated oven.


6. Bake for 60 minutes, turn the oven off and let the cake cool with door closed for 1-2 hours.


7. Chill in refrigerator for at least 2 hours before serving.


8. Decorate cheesecake with whipped cream and crushed Oreos.

THE 7 BEST FOODS TO EAT IN YOUR 20S

Your 20s require a lot of energy. You have ten years to choose and establish yourself in your career, decide whether to go to grad school or not, start saving for retirement, date enough of the wrong people that you finally start dating the right ones, stay up late enough that you don’t feel you wasted your youth, and periodically stave off a quarter-life crisis by reviewing all of the celebrities whose 20s were way worse than yours. You also have to make sure you’re in top shape for all of the dates, happy hours, brunches, late nights at work, and spin classes that make up this golden decade. 

If there’s any one thing you can do to keep yourself going and make all the above easier, it’s paying attention to what you put in your body. We’ve rounded up a list of the seven most important foods to eat in your 20s. They all boost your health and fill you up, without adding to your grocery store bill

SALMON

Not only could salmon protect against skin cancer, this fatty fish is loaded with omega-3 fatty acids that may help amp levels of serotonin, a key feel-good neurotransmitter, in the brain. “This boost is so great because women in their 20s are often susceptible to depression,” says Brooke Alpert, MS, a New York City-based nutritionist. So load up on lox during your next bagel run or try these super simple salmon cakes.

 GREEK YOGURT

This Uncle Jesse-approved snack is an excellent source of protein, vitamin D, and calcium, a well-known bone-boosting nutrient. “Your 20s are a great time to strengthen your bones. In fact, it’s the last push you can give before your 30s, when you can’t change skeleton density anymore,” says Alpert.

 BEANS

Fiber rich and crazy cheap, you get tons of nutritional bang for your buck. “They’re a really good vegetarian source of protein, plus full of potassium which helps keep your blood pressure in check,” Alpert says. Skip canned beans — recent research suggests that they could contain BPA, a chemical linked to heart problems — and go for dry beans instead.

 BERRIES

Blueberries, raspberries, strawberries, blackberries: you really can’t go wrong here, people. “All berries are loaded with fiber, antioxidants and tons of vitamins,” says Alpert. And you don’t have to wait ‘til summer when they’re in season to indulge. Frozen organic berries are just as healthy, so keep them on hand to have a quick smoothie for breakfast, she says.

 EGGS

No shame if your post-grad budget calls for a breakfast-for-dinner situation a couple times a week. “Eggs are perfect for breakfast or a quick, healthy dinner,” says Alpert. “They’re extremely versatile plus loaded with protein and hard-to-get B vitamins.” Scrambled eggs post 3pm are now justified.

 QUINOA

Sub in this ancient grain for brown rice or potatoes. It’s a better-for-you carb that comes with two additional perks: “Quinoa is loaded with all the essential amino acids, plus a great source of protein,” says Alpert. Cook up a big batch that will last all week: it’s the perfect addition to a savory brunch but also works as a filling side dish at dinner.

APPLES

Besides the fact that they’re cheap and super portable, apples are low in sugar, high in fiber and filled with antioxidants, says Alpert. You can grab and go for a mid-afternoon or post-workout snack or add chopped bits to your next kale salad to liven it up a little.

Strawberry Super Pie

Ingredients

Pecan Shortbread Crust

• 1 and 1/2 cups all-purpose flour


• 1 tablespoon powdered (confectioner’s) sugar


• 3/4 cup chopped pecans


• 3/4 cup (1 and 1/2 sticks) unsalted butter, melted

Fresh Strawberry Topping

• 2 pounds fresh strawberries, divided and hulled (do not slice prior)


• 1/2 cup water


• 1 cup granulated sugar


• 3 tablespoons cornstarch


• Several drops red food coloring (about 5-7, depending on your berries)

Whipped Cream Cheese Filling

• 1 and 1/4 cups heavy whipping cream


• 4 ounces cream cheese, at room temperature (I used reduced fat Neufchatel. Just don’t use fat free.)


• 3/4 teaspoons vanilla extract


• 1/2 cup powdered (confectioner’s) sugar

Directions

1. Preheat oven to 375 degrees F. Butter a deep 10-inch pie dish and set aside.


2. Make the crust: In a medium bowl, stir together flour, powdered sugar, and pecans. Pour in melted butter and mix by hand until combined. Press into the prepared dish. Bake 25 minutes or until golden brown. Allow to cool completely to room temperature, so as not to melt the cream filling.


3. Fresh Strawberry Topping: Mash enough strawberries to make 1 cup (I found it helps to slice them into fairly small pieces first. The mash will be a little chunky, but the berries should be fairly well broken down. Do not puree.) Place mashed berries in a small saucepan with the water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to berries. Bring to a boil over medium high heat, stirring constantly. Boil for 1-2 minutes, until the mixture thickens. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product). Remove from heat and set aside to cool completely. (Again, you will melt the cream layer if you rush it).


4. Cut tops off of remaining strawberries. The top of each berry will be flat and the rest of the berry should be left whole, allowing the berry to “stand” on its top with the tip up. Set aside.


5. Make the Whipped Cream Cheese Filling: Whip the heavy cream in a large mixing bowl until stiff peaks form. Transfer to a smaller bowl and set aside. Place the cream cheese in the now empty larger bowl (no need to wash it), and beat gently until smooth. Add the powdered sugared a few tablespoons at a time and incorporating after each, then add vanilla. Continue to beat until completely smooth. Carefully fold in whipped cream. Spread in the cooled pecan shortbread crust and refrigerate for a half hour.


6. When crushed berry topping is cool and the crust and cream filling have chilled, arrange the reserved berries with the cut-sides down and tips pointing upward on top of the cream layer. The berries will look like they are “standing” on the cream filling. Start at the outside and place berries side by side in a circle, moving inward, until the cream surface is covered (some cream will show through.)


7. Carefully spoon the cooled fresh strawberry topping over pie, using a small spoon to dribble it between each berry. The cream layer should be completely covered, but do not overfill, as extra topping will simply slop over the side. Save any leftover topping for toast, waffles, ice cream, or go at it with a spoon.


8. Chill at least two hours or overnight. Slice, serve, and save the world!

Notes

Pie will keep in the refrigerator covered in plastic wrap for five days, though the crust will soften somewhat.

Kale, Hemp and Flaxseed Oil Pesto

Kale pesto made with Omega-rich hemp seeds and flaxseed oil. Ready in 5 minutes! Feel free to substitute walnuts for the hemp and/or olive oil for the flaxseed oil if that’s what you have on hand. The pesto recipe is vegan and gluten free (see notes).

Ingredients

Pesto

• 2 to 3 cloves garlic


• 3 cups packed kale (about 1 small bunch)


• ¾ cup hemp seeds or toasted walnuts


• 2 tablespoons lemon juice (about 1 lemon)


• ¾ teaspoon fine-grain sea salt


• ¼ teaspoon ground pepper


• Red pepper flakes, optional (if you want to add some kick)


• ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)


• Entirely optional: ⅓ cup grated Parmesan cheese

Pasta (if you want pasta…)

• 1 pound (16 ounces) whole grain pasta, like linguine


• 1 cup reserved pasta water

Instructions

1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)


2. Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta.


3. If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

Muffin Tin Lasagna Cups

Ingredients:

1/2 pound lean ground beef, cooked

1/2 pound mild Italian sausage, cooked and combined with the ground beef

24 Wonton Wrappers (you can find them in the refrigerated section by the vegetables)

2 cups of Shredded Parmesan Cheese

2 cups of Low-Fat Shredded Mozzarella Cheese

1 cup of Low-Fat Ricotta Cheese

2 cups of Pasta Sauce

Fresh Basil

Here’s what to do:

• Spray the muffin tins with non-stick spray


• Put one Wonton Wrapper in each muffin tin opening, with the edges coming out


• Then layer the ingredients. First a layer of Parmesan Cheese. Then a basil leaf (optional). Then Mozarella Cheese.The next layer is the meat mixture. Followed by a dollop of ricotta cheese. Then pasta sauce. The last layer is a little more Parmesan Cheese.


• Then bake in the oven at 375-degrees for 15-18 minutes. Until the edges turn golden brown.


• Once it’s cooked, take out of the oven and let cool for 5 minutes. Then pop out of the muffin tins. If the wonton wrappers are a sticking to the pan, use a sharp knife and run it around the edges to loosen the cups.

 

Spring Vegetable Lasagna, and a Vegan Spring Ragù

Ingredients:

For the Bechamel Sauce
1 Stick of butter
4 cups (1 liter) Whole milk
5 heaping tbsp Flour
A pinch of salt
A good grating of nutmeg

For the Assembly
Fresh pasta, made with 3 eggs and 300g flour
Bechamel Sauce
Spring Ragù
Grated Parmigiano or Grana

Instructions:

• 1. HAVE THE SAUCE READY
  Make sure you have the sauce ready when you start. You can make it in advance to relieve yourself of some work.


• 2. MAKE THE PASTA
  Make the dough according to my pasta guide in this post.
  Roll it out so that you can cut sheets that are going to fit your container.
  Bring a large pot of water up to a boil, and lay some tea towels or cloths on a table. Once ready to cook, dump your pasta sheets in the boiling water a couple at a time, and cook for 3-4 minutes. Drain and lay on the cloths, so you can dry out most of the water.


• 3. MAKE THE BECHAMEL
  To make the bechamel, start by melting the butter in a pot. Once it mostly melter, stir in the flour and whisk well with a balloon whisk. You want to create a smooth roux. Once you obtained that, pour in half the milk, melt the roux, and pour in the rest of the milk. At this poin, you have to keep whisking the sauce very gently until it starts smoking. Never stop, or it might stick! Once it starts to smoke it will also start to thicken. Whisk faster as the sauce thickens, and whisk very vigorously once it gets to a very creamy consistency. Whisk well for a minute, and turn the heat off. The sauce will thicken more as it cools.


• 4. ASSEMBLE
  Preheat the oven to 250Cº and have all of your parts ready, and start with a layer of veggie sauce on the bottom of your baking vessel. Mix in some bechamel, and add the first layer of pasta. Cover the vessel as evenly as you can, then go with the next layer: veggie sauce, bechamel, grated cheese, pasta. You should get up to 3 or 4 layers.  Finish with sauce, bechamel and a good sprinkling of cheese. I am not giving directions on how much sauce or bechamel to use, as everyone has their preference and you could do it in one big vessel or several small ones, which would change dosage. Decide whether you want heavily loaded lasagna or something where you have a prevalence of pasta, but ultimately try and balance things out.
  What you should do with larger trays of lasagna is pre-cut the portions before sticking them in the oven.


• 5. BAKE
  Bake your lasagna for about 30 minutes. It could be a little less for smaller vessels, or a bit more for larger ones. the rule of thumb is that once they’re well browned and crispy on top, they’re ready. You could also bake them for a slightly shorter time and finish them off under the broiler. Let them cool for 5 minutes and serve and delight yourself in all the goodness.

Start the New Year Off Right with a 7-Day Detox Cleanse (and lose weight!)

I’ll let you in on a little secret I’ve learned throughout the years before moving on to the cleanse protocol:  Typically, when you’re hungry, your body is actually craving a specific nutrient or nutrients.  That’s why we could go on food binges all day long yet still want more!  But, the minute your body is replenished with all of its vitamins and minerals, you’ll notice your cravings begin to dramatically disappear.  This concept of “replenishing nutrients to decrease cravings” is exactly what I’ve based my 7-day cleanse on instead of just focusing on weight loss like some other cleanses.  By ingesting as many nutrients as possible within this 7-day cleanse, you’ll not only lose the excess holiday weight, but you’ll also dramatically decrease cravings for unhealthy foods, which will ultimately benefit you in the long run to help keep the weight off.

Fun Fact: When you eat toxic food (aka most holiday foods), your body stores those toxins into fat cells to protect your organs.  Just remember, every time you eat toxic (processed) foods, it will most likely be stored in a fat cell leading to more fat!

Lets get started… Your 7-Day protocol is listed below.  Save the image to your phone for quick reference.

I tried to keep the number of ingredients for this cleanse as simple as possible without affecting the results.  You should be able to find organic options for all of these ingredients as most grocery stores.  If you can’t afford all organic, don’t worry… you’ll still get results.  Another option if your local grocery store doesn’t offer organic produce or you want to save an extra buck is to check out your local farmer’s market!

After the Cleanse:

Do NOT eat processed foods or drinks after the cleanse for at least 14-30 days.  Stick to eating all natural foods (fruits, veggies, nuts, seeds, etc.).  While on the cleanse protocol, you began the cleansing and healing process.  You don’t want to undo the progress you’ve made!

 

SNICKERDOODLE CUPCAKES

Ingredients

Cupcakes:

• 2¾ cups all-purpose flour


• 3 teaspoons baking powder


• 1 teaspoons ground cinnamon


• ½ teaspoons salt


• ¾ shortening


• 1⅔ cups granulated sugar


• 5 large eggs


• 2½ teaspoons vanilla


• 1¼ cups milk

Cinnamon Frosting:

• 1 cup (2 sticks) salt or unsalted butter, softened


• 3-4 cups powered sugar


• ¼ cup heavy cream or half-and-half


• 2 teaspoons vanilla extract


• Salt, to taste


• 1 Tablespoon ground cinnamon


• Cinnamon-sugar to sprinkle on top

Instructions

1. Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.


2. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.


3. In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add 1⅔ cups granulated sugar, about ⅓ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 2½ teaspoons vanilla. On low speed, alternately add flour mixture, about ⅓ at a time, and 1¼ cups milk, about half at a time, beating just until blended.


4. Divide cupcake batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about ⅔ full.


5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling racks. Cool completely for about 30 minutes.


6. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.


7. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.

Spinach and Artichoke Dip Pasta

Ingredients

• 8 ounces penne


• 2 tablespoons butter


• 1 onion, diced


• 2 cloves garlic, chopped


• 3 tablespoons flour


• 2 cups milk


• 4 ounces cream cheese, room temperature


• 1/4 cup parmigiano reggiano (parmesan), grated


• 1/2 cup mozzarella, shredded


• 1 (14 ounce) can artichoke hearts, coarsely chopped


• 8 ounces spinach, coarsely chopped


• salt and pepper to taste

directions

1. Start cooking your pasta as directed on the package.


2. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.


3. Add the garlic and cook until fragrant, about a minute.


4. Sprinkle in the flour and cook for a few minutes while stirring.


5. Add the milk and cook while stirring until it thickens up, about 1-2 minutes.


6. Add the cheese and cook while stirring until they melt, about 1-2 minutes.


7. Add the artichokes and spinach and cook while stirring until the spinach wilts, about 1-2 minutes.


8. Season with salt and pepper to taste, remove from heat and enjoy.

Option: Add bacon or sundried tomatoes, chicken, tuna etc.
Option: Add red pepper flakes, hot sauce or cayenne for some heat.

Nutrition Facts: Calories 497, Fat 20g (Saturated 11g, Trans 0),Cholesterol 97mg, Sodium 488mg, Carbs 59g (Fiber 7.4g, Sugars 10g),Protein 24g

Lettuce Wrapped Cheeseburgers

Ingredients

2 lbs ground beef

1 tsp salt

1 tsp pepper

1 Tbsp Worcestershire Sauce

1 Tbsp oregano

2 Tbsp reduced sugar ketchup

2 tomatoes, sliced thin

1 head of iceberg lettuce, leaves removed

6 slices American cheese

Spread:

1/4 cup mayo

3 Tbsp reduced sugar ketchup

1 Tbsp dill pickle relish

dash of salt and pepper

Directions

Heat your grill pan or skillet on medium heat and add a little Kerry Gold Butter.

In a large bowl, mix together the beef, salt, pepper, Worcestershire, oregano and ketchup.

Divide the mixture into 6 sections, and roll each piece into a ball then press down flat and place on the grill pan.

Cook each burger for about 5 minutes on each side. Do not press down the burgers, that just dries them out.

Once you flip the burger, and the other side has about 2 minutes to cook, put 1 slice of cheese on each burger.

In a small bowl mix together the spread ingredients and refrigerate.

Once you have cooked all your burgers and removed them from the pan, assemble them.

Place 1 cheeseburger on the lettuce leaf, top with 2 slices of tomato, a spoonful of spread, then wrap top to bottom with another lettuce leaf.

Cauliflower Tots

Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g
Sodium: 397 mg (without salt) • Cholesterol: 47 mg


Ingredients:

• 2 cups cooked cauliflower florets, finely chopped *see note


• 1 large egg


• 1 large egg white


• 1/2 cup onion, minced


• 3 tbsp minced fresh parsley


• 1/2 cup reduced fat sharp cheddar cheese, grated


• 1/2 cup seasoned breadcrumbs


• salt and pepper to taste


• cooking spray

Directions:

*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 - 34 tots

The Best Baked Beans Ever

Serves up to 18

Ingredients:

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Instructions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Potato & Ham Chowder

A very warm & delicious, flavourful potato chowder for those chilling evenings.

Ingredients:

4 slices Jones Dairy Farm Sliced Bacon, diced
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
1 (7-ounce) package Jones Dairy Ham Steak, diced
Kosher salt and freshly ground black pepper, to taste

 Directions:

1) Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2) Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
3) Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
4) Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
5) Serve immediately, garnished with bacon, if desired.

Sweet Potato Chips

Makes 4-5 cups of chips

Ingredients:

• 1medium-large sweet potato


• 1tablespoon grapeseed oil (+ extra for greasing)


• 1teaspoon fine sea salt


• 1-2teaspoon spice(s) of your choice


• 1teaspoon flaky sea salt, such as Maldon

Instructions:

1. Preheat the oven to 400 degrees F. Lightly grease two large baking sheets with grapeseed oil and set aside.


2. Peel the sweet potato and slice it on a mandolin into thin coins.


3. Toss the sweet potato slices with the tablespoon of grapeseed oil, fine sea salt, and spices. Make sure all slices are evenly coated.


4. Place slices on the baking sheets in a single layer, ensuring that there is no overlap. Sprinkle the flaky sea salt on top of the slices and slide the baking sheets into the oven. Bake the chips for 18 minutes, flipping them over with tongs at the halfway point. Remove chips when they appear lightly golden brown with a tiny bit of give in the center (they will firm up).


5. Enjoy chips as soon as possible or within the next day.

Spring Orecchiette Pasta with Burrata

Ingredients

16 oz Orecchiette pasta
4 Quarts water
2 T kosher salt
2 C fresh peas
2 C sugar peas
1 Cup Asparagus tips (optional)
1 sweet onion- diced
8 oz mushrooms sliced or quartered -cremini, shittaki, buttons or morrels
2 C wilting greens- dandilion, arugula, chard, spinach
1 T olive oil
generous pinch salt
cracked pepper
2 Eggs
½ C parmesan
1  ball burrata cheese- optional
lemon zest
2 T fresh mint ribbons

Instructions:
Bring a large pot filled with 4 Quarts of water (measure) and 2 Tablespoons salt ( measure) to a boil. Measuring will ensure perfectly flavorful pasta.
In a skillet, heat 1 T oil over medium high heat. Saute onion until tender. Add mushrooms, and turn heat down to medium. Saute until golden and tender. Add a pinch salt and pepper. Add wilting greens and sauté, stirring often until just wilted. Set Aside.

Whisk two eggs in a small bowl. Set aside.

When water comes to a boil, add pasta and stirring until pasta begins to boil. Turn heat down, but maintain the low boil, until pasta is cooked to al dente, about 7 minutes ( see directions on package). Using a 1 cup measuring cup, scoop out 1 cup of the hot pasta water and set aside. Add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and boil one minute. Drain pasta and vegetables. Do not rinse. Return to the pot, turn heat off.

With a fork, stir in 3 T of hot pasta water, one tablespoon at a time, gradually, to the eggs, to temper the eggs ( to warm them). Stir well.

Pour egg/water mixture over the pasta and with a big wood spoon, gently stir to coat the pasta. Stir in ⅓ C fresh grated parmesan, cracked pepper and more pasta water as need to loosen the pasta. Place on a platter or bowl and sprinkle with mint, lemon zest and remaining parmesan. Dot with dollops of burrrata.

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: serves 4-6 - See more at:

Queso Taco Pasta Bake

Ingredients:

4 tablespoons unsalted butter

1/4 cup all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups reduced sodium chicken broth

1 1/2 cups shredded cheddar cheese

1/2 cup prepared mild salsa

2 tablespoons extra virgin olive oil

1 cup finely chopped onions

1 tablespoons minced garlic

1 pound lean ground beef

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

One 10 ounce can Rotel tomatoes, mild

1 tablespoon ground cumin

1 tablespoon fresh lime juice

3/4 pound small pasta of your choice

2 cups shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.

2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.

3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.

4. Cook pasta according to package directions, drain and run under cold water.

5. Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

Makes 8 servings

Lentils and Bulgur Wheat with Caramelized Onions

   Lentils and bulgur wheat with caramelized onions is a delicious Middle Eastern dish. A great source of protein and fiber, it is also a tasty Vegetarian entree.

Ingredients

• 1 tbs olive oil


• 2 large onions – thinly sliced


• 1 c dried lentils – rinsed and sorted


• 4 c water


• 1 c bulgur wheat


• 1½ tsp salt


• ½ tsp pepper


• ¼ c parsley – minced


• Plain yogurt – optional

Instructions

1. In a large pot, heat olive oil over medium high heat and add the onion slices.


2. Cook for 45 minutes, stirring frequently, until brown and caramelized.


3. If they begin to burn, reduce heat to medium or even medium-low. Keep them moving!


4. Remove onions from pan and set aside.


5. Add lentils and water to the same pan and boil for 15 minutes, uncovered.


6. Stir in bulgur, salt and pepper then bring to a simmer.


7. Place a lid on the pan then reduce heat to low.


8. Cook for 15 additional minutes then fluff with a fork.


9. Spread pilaf on a platter and top with caramelized onions and chopped parsley. Serve with plain yogurt.

Notes

Nutritonal Information (per serving): 235 calories, 2.6 g fat, .3 g sat fat, 0 mg cholesterol, 587 mg sodium, 41.5 g carb, 9.4 g fiber, 12.2 g protein (Excellent source of iron).

Bacon Jalapeno Cheese Ball

Ingredients

• 8 oz softened Cream Cheese


• 3/4 cup shredded Cheddar cheese


• 6 slices Bacon, fried until crispy and chopped


• 2 Jalapeno Peppers, seeded and finely diced


• 1 clove Garlic


• 2 tbsp chopped fresh parsley


• 1 tsp Lime Juice


• 1 tsp Worcestershire Sauce


• ¼ tsp ground cumin

Instructions

1. Take half of the jalapenos and half of the bacon and mix together on a large plate.


2. Mix together all of the other ingredients in a large bowl until well mixed.


3. Form this mixture into a ball.


4. Roll the ball in the jalapeno bacon mixture until equally coated all over.


5. Wrap in plastic wrap and refrigerate for at least an hour before serving.