Recipe Box - December 2020/January 2021

 You can literally make your cranberry sauce with so many variations, like with oranges and orange juice, or Grand Marnier. Or try adding nuts and dried cranberries, mangoes, or apricots for a more chutney-like version. Even a cinnamon-cranberry port sauce is great! But, to go with our Lime-Basted BBQ Turkey, we love this one made with brown sugar, diced jalapeños, and freshly-squeezed lime juice. It’s such a fun diversion from traditional cranberry sauce and it’s so easy to make, you’ll wonder why in the world you ever bought canned cranberry sauce! 

 I have to say, my husband makes the best turkey gravy I’ve ever tasted. It’s even better than my mom’s, his mom’s and all of our grandmothers’ combined! And they were all great cooks. What’s his secret? He does all of the usual stuff like incorporating the roasting juices, browning the pan drippings and deglazing the pan to get every last yummy, browned bit of scraps to flavor the gravy. He also removes as much fat as possible from the roasting juices. Then there’s the garlic and fresh herbs. But, the key to his gravy is the addition of full-bodied red wine and a couple tablespoons of the basting sauce. You’re gonna love it! 

 Sweet potatoes are one of those “love or hate” vegetables,  but Courtney and I really love them and we like coming up with new ideas for how to prepare them. This is our latest creation that I actually dreamed about one night! When I woke up in the morning,  I went straight to my notes so I wouldn’t forget the recipe!  Why I’d be dreaming about sweet potatoes with brown butter and crème fraiche, I have no idea, but if anyone out there can help me figure it out … I’d be much obliged! I hope you love these so much, you’ll be dreaming about them too!

Pumpkin chiffon pie is perfectly love-able with its light and fluffy mousse-like creaminess. and a host of aromatic spices. Whipped cream and beaten egg whites folded into the pumpkin custard make all the difference. in fact it’s so light, you can easily eat more than you should!! This one  has a gluten-free crust, which is as delicious as can be! We used our favorite oil-based heirloom crust (a bit like a shortbread crust) and made it gluten-free using a combination of paleo gluten-free baking flour and almond flour. The result is a perfectly crisp crust that crumbles into the pumpkin filling with every bite! 

These decadent sweet rolls are irresistible, with crystals of brown sugar and spice, currants and pecans with each yummy, gooey, delicious bite. We have made these pull-apart sweet rolls for Thanksgiving morning every year that I can remember and they’re such a special treat that we find ourselves counting down to the holidays! They’re so tasty you’ll wish every day was a holiday.  

 This is our family’s absolute favorite pasta! Linguini or capellini tossed with garlic and herb infused olive oil and topped with the heavenly flavors of the Mediterranean ... sun-dried tomatoes, Kalamata olives, basil, pine nuts, fresh tomatoes, and feta cheese.  We occasionally toss in chopped marinated artichoke hearts or arugula too. The key to this dish is to heat the olive oil with fresh garlic and herbs early in the day, so the flavors have plenty of time to infuse.

 The exceptional flavor combination of blue cheese, caramelized red onions and toasted walnuts is worthy of a few hours spent in the kitchen making this delicious tart. It really could stand on its own for a meal, but it makes a fantastic appetizer for a dinnedr party, or a great side for soup night! 

  Sloppy Joes are one of my favorite quick meals. They are like a burger with the meat and all the fixings, rolled into one saucy savory spread. And they are super easy to make. You sauté the meat (I like to use ground turkey) along with mustard, ketchup, caramelized onions and a little soy sauce for good measure. 

 These are magical! You won't have to be convinced to eat your veggies once you've tasted these delicious morsels! Crispy Brussels sprouts are sautéed with shallots and toasted walnuts and finished off in a tangy/salty/sweet sauce for a flavor sensation!

 This recipe is so easy to make, but no one will ever know, because it tastes like you’ve been toiling for hours! They make a great passing hors d'oeuvres or an excellent side dish to steak or chicken. Or, if you are so inclined, make enough to serve as a main dish. That’s exactly what I did a few weeks ago!

 There is nothing better than a simple vinaigrette to make your salad pop! It’s super easy to make and you get to control just how tart or zesty you want it to be! There are literally millions of combinations you could use to come up with the perfect dressing for any given salad, but this one is simple and light and uses white balsamic which yields the perfect sweet-tart flavor! 

  We LOVE chicken wings at our house, but we bake ours in the oven in our own secret sauce! Mixing just about everything but the kitchen sink - salsa, Louisiana hot sauce, Tabasco, soy sauce, brown sugar and even some Worcestershire, this has been a fan favorite for years. And, of course we dip them in our homemade yogurt blue cheese dressing! Even if it is a bit of an odd football season, your family, friends and teammates will love these tidbits!

  It’s really tough to beat a good, homemade mushroom soup and this one is especially no exception. Porcini mushrooms enhance the flavor of the soup and by roasting both the porcini and the cremini before making your soup, you’ll have a distinctly rich mushroom flavor! 

This harvest bread is so satisfyingly delicious because it's chock full of goodies including walnuts, pecans, pumpkin seeds, and raisins! Made with both squash and pumpkin puree, it shouts "fall" but is a great year-round breakfast treat. If you happen to be entertaining family over the holidays, double the recipe for two loaves, or six mini loaves, which are fantastic for holiday gift-giving!   

 This time of year, as the nights get cooler, it’s really comforting to make soup! Squash soup, mushroom soup, pumpkin soup, turkey soup, or even chili. I actually love cabbage soup, too. This recipe is made from roasted acorn squash along with shallots, onions, garlic, thyme, and poultry seasoning, which always reminds me of fall cooking, roasting turkey, and family holidays.      

 Have leftover chicken? If so, this recipe makes a delicious quick, and easy dinner, or the perfect after school snack for hungry school kids! I started making these for my kids when they were in grade school and they always loved them! What I just started doing, is adding chopped pineapple to the mix for a Hawaiian version … like a mini BBQ chicken Hawaiian pizza. It’s a super simple dish, especially if you have barbecue sauce handy.

 Even if you don’t have a gluten allergy or intolerance, this focaccia bread is well-worth your while! We have no gluten issues in our familly, but we absolutely love this bread.  

 It'snot difficult to make, and you can add your own touches by using different cheese or change up the herbs. 

But anyway you slice it, it’s superb!

  We love blue cheese dressing and all the great things you eat with it, like spicy chicken wings, carrot sticks, wedge salads, and artichokes! This dressing is super simple to make …  you can make it in less than two minutes! And, it stores well in the refrigerator for a week or so. Plus … it is low-cal compared to mayo-based blue cheese dressing, but still has all the flavor you could ever want! We also use this dressing in our blue cheese coleslaw and potato salad, too! Look for our baked spicy chicken wings soon...   

 This is a super fun project to make with the kids and you can either take the simpler route of buying caramels and melting them down, or making your own caramel from scratch! I opted for both and really found that the homemade caramel was superior, but  a lot more work. Sally’s Baking Addiction has a great recipe for homemade caramel. Then, all you do is melt dark chocolate and using a pastry bag with a #3 or #4 tip start creating spider webs!

 I've never in my life see such beautiful salads as that Kiere Schroeder creates, well designs, actually for here guests at Sulphur Creek Ranch in Idaho! She doesn't have a particular dressing because these salads speak for themselves, but when pressed, she did have a couple of suggestions: artichoke ranch dressing and ginger vinaigrette. I think her salads are magical with simple extra-virgin olive oil and red wine or balsamic vinegar! But, you can try the Artichoke Pesto Ranch dressing recipe below!  

 Figs are a regally beautiful fruit in all of their purple and green splendor, and they comport themselves so well as an appetizer or the perfect complement to grilled or roasted lamb, pork or chicken. Add salty feta and earthy balsamic and you’ll wish you’d bought more figs!   

  Apples caramelized in brown sugar adorn this delicious autumn cake, made with plenty of spice, walnuts and fresh apples. It’s the perfect fall dessert, but is also delicious for breakfast whenever you might have a craving for spic,ed apple-nut bread. 

  If eaten alone, a full tube of wasabi plus Chinese hot mustard might zap your tastebuds, and yet all that is left is the delicious flavor once you grill this chicken! Sesame oil, ginger and soy sauce round out the flavor profiles! This dish is super-easy to make, so it’s great for those busy weeknights.

 We love carrot cake! In fact, I haven’t ever met a carrot cake I didn’t love! But, this one is the best yet. Made with buttermilk, it is both light and moist, and the fluffy cream cheese frosting is blissful! 

  Soft, creamy polenta made with blue cheese crumbles, freshly grated parmesan and a splash of hot sauce paired with fried eggs and chicken habanero sausage equals a spicy, hearty breakfast. We use Aidells habanero, smoked chicken and pepper jack sausage. It’s really yummy and not nearly as hot as the name indicates!  

When it comes to a tasty and healthy quick meal, there's almost nothing better than toast with perfectly ripe avocado, fresh tomatoes, cilantro, and a splash of lime juice All you need is a freshly brewed cup of java and breakfast is served!    

 Caramelized onions and apples, roasted chicken and sharp cheddar rolled into beautifully thin crepes makes an outstanding fall meal. I first made it years ago for a teacher appreciation luncheon for the Placer Hills School teachers where all of my kids were enrolled! Add this one to your savory apple recipes!  

 This mocha cheesecake is absolutely delicious! Made with real coffee, melted dark chocolate, plain non-fat yogurt and Kahlua, along with a chocolate cookie crust, it will be the hit of your next party! (We like to think the non-fat plain yogurt helps in the fat and calorie department!) Hoping anyway ... 

 Apples are especially wonderful this time of year with so many different varieties in the markets. When baked with raisins, nuts and spices, they make an excellent fall dessert or breakfast! But, then again, when isn’t a fruit dessert great for breakfast? We like to caramelize the nuts and raisins in a little brown butter for a toasty seasonal flavor.

 Here's a fun and unusual twist on the regular old cheese and cracker platter!  Roasted shallots and jalapeno team up in these savory custards. Garnish with diced tomatoes, pine nuts and basil and serve with crackers or Belgian endive.

 Courtsie is really missing the Green Machine on Broadway, so we decided to do all things green in the kitchen one day ... pesto, zucchini pancakes and green shakshuka! This pesto is made with toasted pine nuts and Pecorino Romano, a salty sheep's milk. If you've seen Wicked, you will definitely understand why we call it Pink Goes Good with Green! Besides, we used pink Himalayan salt with our beautiful green basil!

 This summer’s huckleberry crop was extra-fruitful with plenty of berries for making jam, pies, and huckleberry frozen yogurt. It takes time and patience, but berry picking is a delightful way to commune with nature, and while away the hours under the summer skies 

A zesty trio of lemons, limes and oranges partner with pepitas, cilantro, chipotle and cumin to deliver a fabulously tangy and smoky flavor.  

 We love frozen yogurt, and if you've ever tried the Euro tart yogurt gelato in Italy, you will love this recipe!

 These crispy mandelbrot cookies melt in your mouth. Usually twice baked, we bake them thrice to arrive at just the perfect crunch! Made with chocolate chips, pecans and a sprinkling of cinnamon sugar, these biscotti are delicious for dessert or with your morning coffee!

 Try your next caprese salad tucked neatly into the shell of a homegrown tomato! Scoop out the tomato meat, mix with mozzarella pearls, crumbled blue cheese and basil chiffonade. Drizzle with your favorite vinaigrette!

 Marinated artichoke hearts, sun-dried tomatoes and feta cheese tumble together in this delicious quesadilla. It’s also excellent made as a grilled sandwich on sliced three-cheese artisan bread! We use store-bought artichoke hearts, but if you’re ambitious, you could try marinating your own!

 Put a spicy twist on your next Caesar salad with this “south of the border”  dressing! It has all the ingredients of a regular Caesar plus lime,  cilantro, hot sauce and salsa. This dressing is also fantastic on taco salad! 

 This sun-kissed cake truly tastes like fresh-squeezed orange juice! That’s because it’s actually made with juice from fresh oranges. With orange curd filling and buttercream frosting it’s a hearty dessert, but tastes so light!  

  Corn is always on my list of favorite foods and these chicken-tomatillo tamales rank right up there near the top! The citrus overtones of cilantro and tomatillos perfectly complement the corn and chicken. Not an easy project, but making homemade tamales is really satisfying!

 Elk is a healthy alternative to beef and this elk linguica is the perfect filling for these taquitos! Plenty of garlic and paprika are signature flavors of these Portuguese sausages that marry well with the crispy tortilla shell.

 Tantalizing Mediterranean flavors  ... feta, kalamata olives, sun-dried tomatoes, and shallots, roll into these scrumptious eggplant roulades. Toasted pine nuts and balsamic glaze add the perfect accent!

 We love to wander off into the wilderness for adventure, and whitewater rafting is one of those fun activities we are crazy enough to do. Our longtime family friend Jeff Krizman and his girlfriend, Molly Shannon, joined us on our last trip, and they brought these tasty Chinese chicken salad wraps for one of the river lunches. We are hooked! Great for at home, on the road, or on the river!

 Peaches are glorious right now and this is a delicious way to eat them - under the cover of a nut and oat crisp topping. We have a no dairy - no wheat version too!

  It’s huckleberry season in Idaho! These fun pancakes combine wild huckleberries with bursts of goat cheese for an unusually flavorful and beautiful breakfast treat. 

 If you're like me and you think the best part of lasagna is the filling, you'll love this little gem! I could literally inhale this concoction. Ricotta baked with roasted mushrooms and garden fresh tomatoes makes for an easy and delicious side dish. 

  Zucchini, zucchini, zucchini … what shall I make of thee? Pancakes, of course! This is one of my favorite zucchini recipes ever which comes from my grandmother who would be 117 this year. We’ve been enjoying it for many, many years and now you can too!

   A trio of lemon, lime, and orange juice lends a citrusy freshness to this marinade. Add pepitas, chipotle, cumin and cilantro for a tangy and smoky finish. We made this with both turkey and pork tenderloins and both are delish!

 Gazpacho hails from the Andalusia region of Spain and in my opinion, is the pinnacle of summer vegetable dishes! This cold soup is blended from the freshest pickings of your veggie garden, along with spices, lime and perfectly ripe avocado. Piquant and refreshing, it’s best served on warm summer evenings for a perfect al fresco meal.  

  I love chicken! No matter how it’s prepared it’s my go-to meal. But, whether or not you are a crazy “pollo” fan like me, you will love having this dish in your recipe rotation! A spicy rub of cayenne pepper, paprika, oregano, garlic, salt and pepper sets the tone while flame grilling provides the backdrop to devil’s style chicken! But don’t worry, it’s definitely not too hot to savor every last bite. 

 Once you’ve made your own flour tortillas at home, you will never go back! Literally four ingredients make these fabulously delicious tortillas: flour, salt, water and olive oil. They are the best for tacos!

Coconut Shrimp, sesame-crusted Ahi and beautiful tropical fruits create this colorful and flavorful kebab! Top it off with sweet Thai chili vinaigrette!

You can’t beat this tropical fruit salsa as a topping for grilled fish or an accompaniment to fish and shrimp tacos. Mango is the main player, but papaya, avocado, cilantro, red onion and lime juice round out the flavors and textures.  

 Straight from the veggie garden to the salad bowl, Panzanella is the quintessential summer salad. Juicy homegrown tomatoes, cukes, bell pepper and basil soak up chunks of crusty Italian bread for one of most delightful dishes of the season.

 My daughter and I discovered this awesome refreshment at a food truck in Austin, Texas when we stopped to quench our thirst in the middle of a long and hot bicycle ride. Frozen cucumber blended with a dash of ginger and a heaping splash of lemon juice combine for this heavenly concoction!

  Don’t eat this and try to talk at the same time! This mud pie with homemade chocolate fudge filling and coffee ice cream will transport you from the table to nirvana in seconds! Simply savor until every last bite is gone, then resume conversation. Or, go back for seconds!

 With a flick of the potato peeler you can make beautiful, curly zucchini ribbons. Once summer veggie gardens take off, it seems there is an unlimited supply of zucchini and everyone needs new ideas on how to use it up! Here’s one for you! 

    Heat up the grill for this mouthwatering rack of lamb. Marinated in fresh herbs, garlic, ginger, and soy sauce, this dish is fancy enough for guests, but cozy enough to clean up the bones!

 Angel food cake pairs perfectly with fruit, and since summer berry season is here, this is a perfectly light, angelic dessert to serve on warm evenings! Pick whatever berries happen to be your favorite and nestle them into this white chocolate mousse between layers of cake. 

  A scoop of fresh ricotta and some crumbled feta combine for a rich and tangy foil to these mini sweet peppers. Roast until the cheese is beginning to brown for a perfect side dish to any meat!

Shakshuka is a savory dish of eggs poached in simmering tomato sauce made with the warm spices of North Africa and the Middle East. This green version combines sauteed kale, arugula, diced jalapeno and goat cheese.

 These crispy little shortbread nuggets are "melt in your mouth" divine and can be made with or without coconut for the perfect bite-sized morsel to satisfy any sweet tooth!

 Watermelon adds the dazzle to this refreshing summer time salad. The beautiful ruby color brightens the plate and its sweet flavor is the perfect foil to the salty feta crumbles. 

 Good morning sleepy heads!

There is nothing like a strong cup of coffee and a sweet breakfast treat to clear one’s mind of the annoying alarm clock! This coffee cake made with nonfat plain yogurt instead of sour cream, extra nuts, and cardamom spice, will make you happy you woke up!

 Take this “deli of a salad” to your next picnic! Chock-full of cheese, salami, garbanzo beans and crunchy veggies, this hearty salad is a meal by itself! Dress it up in your favorite Italian dressing and you are good to go. When I don’t have time to make my own, I fall back on Olive Garden’s yummy Italian dressing. It’s perfect on this salad! 

This is one of our family's favorite dips. We've been making it for decades and it never, ever gets old!  The first time we had it, we nearly missed it, because we were running late for dinner at our friends' house, and they did not wait to dive in!

    Street corn without the mayo! Grilled corn carved off the cob, roasted poblano peppers, and caramelized onions rally together to create this flavorful side dish. Top with your favorite grated cheese and a splash of lime to make your own street corn! 

Maple, brown sugar and toasted pecans team up with fresh salmon for this exquisite yet easy dish. It’s  “melt in your” mouth delish! Bake it in the oven or on the barbie for an outdoor gathering this summer. 

If you love lamb, but have never tried a lamb  burger, you should definitely add it to your “to do” list. They are rich and delicious, and perfectly accented with kalamata tapenade and feta cheese.  

 Everyone has their own favorite brownie, and this happens to be mine! Made with almond paste and two kinds of chocolate it is rich and moist. You’ll have everyone coming back for “just” one more brownie bite!

  These chocolate chip cookies are tough to beat with butterscotch chips in addition to dark and milk chocolate chips. This cookie is the kissing cousin to 7-Layer Bars, but without the coconut or graham cracker crust.

  This jam is tangy-sweet and delicious with grilled meats or spread on sandwiches or toasted dinner bread. Plus it’s really pretty and makes a great gift if you happen to make a little extra!

 My friend first served us this shrimp when she had a little leftover from a fundraising event. My son thought he’d died and gone to shrimp heaven! It is a delicious combination of dill, ginger, garlic, shallots and dijon mustard tossed with a little white wine vinegar. You’ll find yourself fishing for more!

This  tomato  chutney  comes  courtesy  of  Rita  Shinde,  who  runs  Rita's Gourmet  Goa,  a  delightful  cooking  school  in  Goa,  India.  She  served  this  alongside  coconut  chutney   with  idli,  a  rice  and  lentil  puffy  bread.  If  you  cannot  make  the  idli,  a  good  soft  naan  would  serve  you  well  to  scoop  up  all  of  this  fresh  goodness!

If  you  love  buffalo  wings,  you  can’t  help  but  love  these    ”buffalo’d"  florets  of  cauliflower.  Serve  them  wit h a  wedge  of  your  favorite  blue  cheese  and  you  have  a  fantastic  flavor  on  your  plate!

These biscuits are the tallest I’ve ever made, and that’s probably because they have a lot of leavening in them with yeast, baking powder and baking soda! They are fabulously delicious and you can make the dough ahead of time and refrigerate it for several days.  

Making pasta at home is easier than you might think and the texture and flavor are so far superior to the dried pastas in the store. For an excellent pasta maker see the Marcato Atlas pasta roller below! We love a good Bolognese sauce made with veal or elk, but a wild mushroom sauce is hard to beat!  

There’s  almost  nothing  more  fun  than  picking  huckleberries,  if  you  enjoy  beautiful  weather,  the  great  outdoors  and  the  amazing  flavor  of  wild  huckleberries!  Whether you  eat  them  fresh,  make  jam  or  bake  them  into  your  favorite  berry  pie,  you  will  enjoy  these  little  treasures!

 Pair lime juice, cilantro and jalapeno with crab to make these really fabulous Southwest crab cakes! A panko coating offers the perfect crispy crust.