Preheat Oven to 350° F. In a large bowl, beat together the cream cheese and sugar until very smooth. Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust. Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly. Refrigerate 1 hour before serving. Garnish with Raspberries (optional)
Directions for making rice for Sushi rolls and preparing the Sushi Roll
Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.
Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.
Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
Today, I am preparing a couple of my recipes using my homemade Limoncello, Paprika Parmesan Chicken, and Vanilla Limoncello Bundt cake. For the second half of the show, Father Umberg joins me again to prepare a couple of favorites from a previous show, Lebanese Green Beans and Red Cabbage.
1Pintof Raspberriesto put into the round hole of the Bundt cake
Preheat oven to 350° FGrease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake
1medium head Red CabbageSlice cabbage 2-inch strips and 1/4-inch width
1medium applepeeled and chopped
1/3cupDark Malt Vinegar
1/3cupBlackberry Jelly, Jam, or Preserves
Sauté chopped onions in Butter and olive oil.
Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,
2pie crusts (you can use your favorite recipe or store prepared pie crusts)
1peachPeeled and chopped into small cubes
1qtFresh Blueberries(If using frozen, bring to room temperature)
2 4 ozpackages of Blackberries(If using frozen, bring to room temperature)
1cupSugarIf making sugar free, reduce to 3/4 cup
3Tbspbutter cut up in small cubes
Pre-Heat oven to 375 degrees
Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.
Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.
In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.
Bruce's Yams is a great way to start our Sweet Potato Hummus. It is as easy as 1, 2, 3, and is the perfect combination of sweet and savory. Nine delicious ingredients, and everything is blended in a food processor!
1cupBruce’s Yams Cut sweet Potatoesdrained
115 oz cangarbanzo beansrinsed and drained
2Tbsplemon juiceFresh is best
1/4cupTahini sesame paste
5garlic clovesroasted or raw
1Tbspextra virgin olive oil
Transfer Bruce’s Yams Cut Sweet Potatoes into a food processor. Add garbanzo beans, lemon juice, Tahini, garlic, olive oil, cumin, salt and about 2 tbs. of water to start with.
Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
Adjust seasoning and serve with a drizzle of olive oil. Add a sprinkle of paprika if desired.
Spice up your next party with Bruce’s Sweet Potato Cheese Ball. Our cheese ball combines Bruce’s Sweet Potatoes, cream cheese, and apricot jam for an out of this world flavor combination that is sure to be the highlight of your next tailgate or party.
38 oz pkgcream cheese
115 oz can Bruce’s Yam Cut Sweet Potatoes; drained well
1/2cupfinely shredded Parmesan cheese
1Tbspdried parsleyor 2 tablespoons fresh
1-1/2cupscoarsely chopped pecans
In the bowl of an electric mixer, beat together the cream cheese, sweet potatoes, Parmesan cheese, apricot jam, and parsley until just combined.
Form mixture into a ball, wrap in waxed paper or cling film and refrigerate overnight.
Stir together the pecans, cinnamon and sugar and transfer to a plate. Roll the cheese ball into the mixture to completely cover.
28 count cansRefrigerator crescent rolls(you can use Mini Pastry Puffs)
Preheat oven to 350° F and line a baking sheet with aluminum foil sprayed with cooking spray or use parchment paper.
In a medium bowl mix cream cheese, cooked chicken, lemon pepper, parsley or chives until well blended.
Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners giving you 4 little triangles)
Place one teaspoon of chicken mixture in the center of each crescent triangle. Fold the corners over the chicken mixture and place on prepared pan.
Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
3large russet potatoespeeled and cut into 1/2-inch cubes (about 4 cups)
8ouncessliced smoked bacon
2carrots1/2-inch dice (about 1 cup)
Kosher salt and freshly ground pepper
3stalks celery1/2-inch dice (about 1 cup)
1small bundle fresh thymetied together with kitchen twine
1leekgreen top trimmed, 1/2-inch dice (about 1 cup)
1cuplight German beersuch as Pilsner 1/4 cup sliced fresh chives
1/4cupsliced fresh chives
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1Tbspegg whiteYou can use Pasteurized egg whites or one small egg white
Lime slicesLime slicesLime slices
In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec.
Cover and blend till very frothy. Transfer to a pitcher; garnish with lime slices. Serve in salt-rimmed cocktail glasses.
Rub lime wedge on glass rim and invert glass into rim salt.
1cuppineapple chunksFresh is best but canned is okay.
1/3 cuporange juiceFresh squeezed is best
3TbspFresh Lime Juice
1Tbspsugar or honey(may also use Agave)
Scoop seeds from the melons. Remove fruit from rind with a peeler or knife and using a melon baller or cut into 3/4 inch wedges. Place in large bowl.
Add papaya, strawberries, pineapple and Jalapeño-Citrus Dressing; gently toss to combine. Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint leaves.
Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.
In large stockpot or skillet melt 1/2 cup of butter and then add a little olive oil, then brown 1 chopped onion chopped garlic brown slightly then add 1 bunch of parsley chopped add the chopped peppers and cook until limp, and cooked chicken and spices.
Chop 1 bunch parsley
Chop 1 sweet onion
Chop 1 red bell pepper
Chop 1 orange bell pepper
Chop 5 cloves garlic
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish.
Garnish with chopped parsley
Course: Main Dish
Cuisine: Meats, Mexican
1PkgSaffron Yellow Rice(Cook as directed)
1PacketSazon Goya Seasoning(for rice)
4boneless, skinless chicken breastscut into 1/2 inch chunks
1 MediumSweet onion (Maya, Vidalia, etc.)Chopped
1Chop 1 red bell pepperChop 1 red bell pepperChopped
1Chop 1 orange bell pepperChop 1 orange bell pepperChopped
5Chop 5 cloves garlicChop 5 cloves garlicChopped
4-5TbsExtra Virgin Olive Oil Divided
1bunchFlat Leaf ParsleyChopped
Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B
Cut four chicken breast halves into approx 1/2 inch chunks. In a deep skillet with 3 to 4 tablespoons of olive oil brown the chicken. Cook till no longer pink inside and remove from skillet.
Sauté all until veggies are tender but still have a crunch. Sprinkle with salt and pepper and add Mojo and Sazon.
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Dress with Parsley for Presentation.
16ozSoft Philadelphia cream cheese(Two 8 oz packages)
1 1/2 cupsGranulated Sugar
2 cans8 ounce canscrescent roll dough sheets(if grocer doesn't have, use the crescent rolls but do NOT separate)
Cinnamon Sugar Topping
Preheat an oven to 350º F (175º C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown about 45 minutes.
Cool completely in the pan before cutting into 12 squares.
Remove skins and slice plantains on the diagonal.
Heat organic coconut oil to in skillet to about 350º
Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches.
Sprinkle with salt, pepper and sugar
Drain on paper towel and sprinkle with remaining sugar
10ozfrozen mixed vegetables (carrotscorn, peas, green beans,) or use fresh
1cupfat-free beef broth
1tsprosemary(Dried or fresh)
1tspthyme leaves(Dried or fresh)
kosher salt and pepperSeason to Taste
kosher salt and pepper
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
Preheat oven to 400°F.
In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
When cooked, set aside on a plate.
Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5-10 minutes before serving.
Serving Size: 1/6th of pieAmount Per Serving:
Calories: 275 calories
Total Fat: 7g
2Tbspheavy cream(you may use a little more for consistency)
Salt and Pepper to taste
Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese.
*Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Nutrition Per Serving
Fat 31 g
Protein 15 g
3.5ozIrish/Scottish steel cut/pinhead oats(Divided: 1/3 cup and 1/4 cup) Toasted
1/3cupScotch whisky (I used Glenfiddich (or use a top quality brand)
3Tbsporganic raw honeyDivided
2cupsorganic heavy whipping creamit’s important to use good quality whipping cream
4Whiskey Glasses or Dessert Glasses
The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
Now, choose a few choice raspberries to decorate the tops and set them aside.
Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
1BoxWhite Cake MixMake the cake according to Box directions
24Flat-bottomed Ice cream ConesMay have leftover batter
4Food ColoringColors of your choice
Prepare cake mix according to directions.
Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup
Fill each cone about 3/4 full of batter, up to first ridge. ...
Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes.
Cool Completely before proceeding.
Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
1/2cupmilkcan be lactose free - I use ice water 1/4 cup
Heat oven to 400 degrees Fahrenheit.
For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
powdered sugar, fresh mint sprigs, and whipped cream
Optional garnish: powdered sugarfresh mint sprigs, and whipped cream
Preheat oven to 350° F.
In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat.
Turn off heat and set mixture aside.
Phyllo dough pastries:
Lightly grease a large 6-muffin tin pan.
Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.
Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups.
Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture.
Fold excess phyllo dough over the apples in each muffin cup.
Bake in preheated oven at 350° F for 8–10 minutes or until golden brown.
Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
7whole turkey wings
Chef McCargo’s Barbecue Spice Rub:
1cuppacked dark brown sugar
1teaspoonred pepper flakes
2teaspoonsdehydrated onion flakes
2teaspoonsdark chili powder
14tablespoonslow-sodium barbecue sauce2 Tbsp per wing
Preheat oven to 375° F.
Spice Rub Directions:
In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
Roast Pork Loin With Sweet and Tart Apple Stuffing
Course: Main Dish
Cherry Marmalade Glaze:
½cupsugar-free orange marmalade
2cupspacked cubed Hawaiian rollsor any white bread
½cupfinely diced Granny SmithMacintosh or Honey Crisp apple
2tablespoonsfinely diced onions
2tablespoonsfinely diced celery
1tablespoonfresh thyme or ½ teaspoon dried thyme
½cuplow-sodium chicken stock
Roast Pork Loin:
1poundHormel® natural boneless pork loin
2 18-inch piecesbutcher twine
Cherry Marmalade Glaze:
Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
Preheat oven to 400° F.
Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
Remove from heat and chill to room temperature.
Pork Loin Directions:
Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently.
Serve at room temperature or cold.
3tablespoonschives or any other herbfresh or dry to taste
nonstick cooking spray or parchment paper
Preheat oven to 400° F.
Spray cookie sheet with nonstick cooking spray or line with parchment paper.
In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Omelet Muffins, Spinach Balls, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.
2 1/2cupsfresh strawberriessliced and slightly mashed
Preheat oven to 425°
Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full.
Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.