Peach-Almond Cobbler

Recipe  (Adapted from: http://www.williams-sonoma.com/?cm_type=gnav)

For the topping:

  • 2 cups all-purpose flour
  • 1⁄3 cup sugar
  • 2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. cream of tartar
  • 1⁄2 tsp. salt

  • 3 Tbs. minced crystallized ginger

  • 1⁄2 cup coarsely chopped toasted almonds

  • 10 Tbs. (1 1⁄4 sticks) cold unsalted butter, cut
     into 1-inch pieces
  • 1⁄2 cup heavy cream

For the filling:

  • 5 lb. firm but ripe peaches, peeled and halved
  • 3⁄4 cup sugar
  • 2 Tbs. cornstarch
  • 1 Tbs. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1⁄2 vanilla bean, split lengthwise (optional)
  • Vanilla ice cream or sweetened whipped cream
     for serving
Preheat an oven to 375°F.

To make the topping, in a food processor, combine the flour, sugar, baking powder, baking soda, cinnamon, cream of tartar and salt and pulse to combine. Add the crystallized ginger and almonds and pulse 2 times to combine. Add the butter and pulse 5 to 7 times until the mixture resembles coarse meal. Add the cream and pulse until moist clumps form.

Turn the dough out onto a lightly floured work surface and knead a couple of times to form a smooth mass. Shape into a rectangle 3/4 inch thick. Dip a 2 3/4-inch round cutter in flour and cut out 8 rounds of dough. Scraps can be rerolled once if needed. Refrigerate the rounds for 10 minutes.

Meanwhile, make the filling: In a 3 1/2-quart Dutch oven, combine the peaches, sugar, cornstarch, lemon juice and cinnamon. Scrape the vanilla seeds into the pan, add the bean and stir to combine. Set the pan over medium-low heat and cook, stirring occasionally, until the mixture is just beginning to bubble and the sauce is slightly thickened, about 10 minutes. Remove from the heat. Remove the vanilla bean and discard.

( I don’t have a dutch oven so I cooked the peaches in a pot and then transferred them to a baking dish)

Arrange the dough rounds in a single layer on the peach filling. Transfer the pan to the oven and bake until the topping is golden brown and cooked through and the filling is bubbling, about 35 minutes. Let cool for at least 30 minutes before serving.

To serve, spoon the cobbler into shallow bowls and accompany each serving with a scoop of vanilla ice cream. Serves 8 to 10.


Barbecued Alaskan Salmon

Recipe Adapted  from: http://allrecipes.com/Default.aspx)

  • 2 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 4 salmon steaks (1 inch thick)
    1. In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
    2. Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

    Caesar Salad

    3 to 4 medium garlic cloves – crushed
    1/4 (scant) cup fresh lemon juice
    1/4 teaspoon salt
    1/8 teaspoon ground pepper
    1 1/2 teaspoons Worcestershire sauce
    2 to 3 drops Tabasco sauce
    1 tablespoon anchovy paste
    1/4 cup fresh grated imported parmesan cheese
    1 cup virgin olive oil
    garlic croutons
    Directions:
    In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, Tabasco, anchovy paste and cheese until well blended and salt is dissolved.

    With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated.

    Dressing should have a light, mayonnaise-like consistency. Makes about one cup.

    Refrigerate until needed.

    To serve, place a little dressing in the bottom of a large salad bowl.

     
    Place romaine lettuce on top, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss. Add more dressing if desired, the remaining cheese and sprinkle on croutons. Serve immediately
     
     

    Breakfast Bake

    I made this recipe up one morning, More like afternoon after a night of having fun with Friends till 3AM.

    Basically I just started adding stuff and didn’t measure, did it all off taste…Heated oven to 400-425

    I wanted to use our new cast Iron skillet, all in the oven, one pot dish… not much to clean up….and No bacon grease all over your stove…No fun to clean when you are hung-over hehe

    First Started with some bacon, (chopped into bite size pieces) Bacon is always a good place to start…Cook that till it starts to crisp up

    Then add some Red potatoes, I want to say I added 5-6, they soak up all the Greasy, Bacon Goodness (I didn’t drain any grease (probably not good for me, but oh well, don’t count when you are hung-over) Also Add a little Salt and Pepper

    One Yellow Onion diced, add these after the Potatoes have cooked for 10 minutes.

    cook Potatoes till they are tender and Onions are Translucent then add Garlic I did 2-3 Cloves

    then add in 2 jalapeno, I seeded one and the other left the seeds in., cook 5 minutes

    Then I chopped up one green bell pepper and added that at the end, then added Grated cheese

    Then Topped with 6 eggs and bake for about 10 minutes until the whites turn white…

    Roasted Citrus-Herb Game Hen

     

    Recipe  (Adapted from: Giada De Laurentiis)

    • 2 (1 1/2 to 2-pound) Cornish game hens
    • 1/4 cup olive oil
    • 2 shallots, minced

    • 2 tablespoons orange zest, from 2 medium oranges

    • 2 tablespoons lemon zest, from about 3 lemons

    • 2 tablespoons chopped fresh thyme leaves
    • 3 tablespoons chopped fresh mint leaves

    • 1 teaspoon kosher salt, plus extra for seasoning
    • 1 teaspoon freshly ground black pepper, plus extra for seasoning
    • 2 cups low-sodium chicken stock
    • 2 tablespoons Marsala wine or dry sherry
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh orange juice
    • 1/4 cup dried cranberries or currants (didn’t use)
    • 2 teaspoons all-purpose flour
    • 2 tablespoons unsalted butter, at room temperature

    Directions

    Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.

    Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest,

    thyme, mint, 1 teaspoon salt and 1 teaspoon pepper.

    Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries.

    Roast for 30 to 35 minutes, or until the leg juices run clear.

    To serve, remove the kitchen twine and place the hens on 2 serving plates.

    Prosciutto-Wrapped Breadsticks

    Recipe  (Adapted from: http://noblepig.com/)

    1 tub Chive & Onion Cream Cheese spread (you will have leftover)
    16 slices prosciutto
    32 bread sticks

    Lay prosciutto on a cutting board or wax paper.  Spread cream cheese over prosciutto with an offset spatula.  Roll one slice of prosciutto around two bread sticks, so that the cream cheese sticks to the bread sticks.  Repeat with remaining prosciutto and bread sticks.

    California-Style Chopped Salad with Shrimp

    Recipe  (Adapted from: Giada De Laurentiis)

    • 1 head romaine lettuce, trimmed and halved lengthwise
    • 1 ear corn, husk and silk removed
    • 2 zucchini, halved lengthwise
    • 6 colossal or 12 extra-large shrimp, peeled and deveined
    • Olive oil, for drizzling
    • Kosher salt and freshly ground black pepper
    • 1/2 head butter lettuce, torn
    • 2 medium tomatoes, chopped into 1/2-inch pieces
    • 1 avocado, halved, pitted, peeled and diced

    Dressing:

    • 3 tablespoons fresh lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons agave nectar or honey
    • Kosher salt and freshly ground black pepper
    • 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style) (I didn’t use)

    For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.

    For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.

    Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve. (I didn’t use the Tortilla Strips)

    White Chicken Enchiladas

    My inspiration for this Recipe came from The Pioneer Woman. I freaking love her recipes! I have them all printed and in a binder and I also have her cookbook as well. She makes some of the yummiest things I’ve eaten…

    Recipe  (Adapted from: http://thepioneerwoman.com/)

    • 2-½ cups Cooked, Shredded Chicken
    • 2 cups Reserved Broth From Chicken
    • 3 Tablespoons Canola Oil
    • 12 whole Corn Tortillas
    • 1 whole Large Onion, Diced
    • 3 whole 4 Oz Cans Whole Green Chilies, Diced
    • 1 whole Jalapeno, Seeded And Finely Diced
    • 1 teaspoon Paprika
    • ½ cups Heavy Cream
    • 2 Tablespoons Butter
    • 2 Tablespoons Flour
    • 1 cup Sour Cream
    • 2-½ cups Monterey Jack Cheese, Grated
    • Salt And Pepper, to taste
    • Picante Sauce (optional) (didn’t add)
    • Cilantro, Chopped (didn’t add)

    (mine isn’t completely the same as hers, I added less cream, and sour cream and more Cheeeese)

    Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

    Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

    In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

    To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

    Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

    Serve with picante sauce, if desired.

    White Chicken Enchiladas

    My inspiration for this Recipe came from The Pioneer Woman. I freaking love her recipes! I have them all printed and in a binder and I also have her cookbook as well. She makes some of the yummiest things I’ve eaten…

    Recipe  (Adapted from: http://thepioneerwoman.com/)

    • 2-½ cups Cooked, Shredded Chicken
    • 2 cups Reserved Broth From Chicken
    • 3 Tablespoons Canola Oil
    • 12 whole Corn Tortillas
    • 1 whole Large Onion, Diced
    • 3 whole 4 Oz Cans Whole Green Chilies, Diced
    • 1 whole Jalapeno, Seeded And Finely Diced
    • 1 teaspoon Paprika
    • ½ cups Heavy Cream
    • 2 Tablespoons Butter
    • 2 Tablespoons Flour
    • 1 cup Sour Cream
    • 2-½ cups Monterey Jack Cheese, Grated
    • Salt And Pepper, to taste
    • Picante Sauce (optional) (didn’t add)
    • Cilantro, Chopped (didn’t add)

    (mine isn’t completely the same as hers, I added less cream, and sour cream and more Cheeeese)

    Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

    Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

    In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

    To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

    Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

    Serve with picante sauce, if desired.