POTATOES DAUPHINOISE

 

• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 2 tbsp butter
• 5 russet potatoes
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese
• 2 tsp fresh thyme leaves
• 2 fresh rosemary sprigs

Preheat oven to 375 degrees. Warm cream and butter with garlic, herbs, salt and pepper.  Remove from heat and allow herbs to infuse. Peel potatoes and thin slice with mandolin. Layer potatoes in a deep casserole dish. Pour cream mixture over potatoes. Top with cheese. Bake for 1 - 1.5 hours until tender. 

SOUTHERN BREAD PUDDING

 SOUTHERN BREAD PUDDING

2 cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons vanilla

3 cups cubed allow to stale overnight in a bowl Italian bread

1 cup brown sugar

1/4 cup softened butter

1 cup chopped pecans

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.

Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

1 cup granulated sugar

1/2 cup melted butter

1 egg

2 teaspoons vanilla

1/4 cup brandy or apple juice

Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

https://www.pauladeen.com/recipe/the-best-bread-pudding/

MEXICAN STREET CORN PASTA SALAD

 

Mexican Street Corn Pasta Salad

Servings: 6 servings

Prep Time: 10minutes mins

Cook Time: 15minutes mins

This quick and easy Mexican street corn pasta salad is loaded with savory charred corn, salty cotija cheese and a tangy chipotle lime dressing. Enjoy on its own as an easy lunch or serve as a side dish for your next taco night.

Ingredients 

Mexican Street Corn Pasta Salad

• 2 cups ditalini pasta (uncooked), or any small pasta shape**
• Diamond Crystal kosher salt
• 2-3 tablespoons extra virgin olive oil, enough to coat the skillet
• 3 cups fresh corn kernels*, about 4-6 ears total
• fresh cracked black pepper, to taste
• 2 cloves garlic, minced or grated
• 1/2 of a fresh jalapeño ***, minced, seeds and ribs removed
• 1 bunch cilantro, finely chopped, reserve some for garnish
• 1 bunch scallions, sliced, reserve some for garnish
• 1/4 cup cotija cheese, crumbled, reserve some for garnish

Chipotle Lime Dressing

• 1/2 cup sour cream
• 1/2 cup mayo
• 2 whole chipotle peppers***, packed in adobo
• 1/3 cup fresh lime juice, plus the zest of 1 of the limes
• Diamond Crystal kosher salt
• fresh cracked black pepper

Instructions

Mexican Street Corn Pasta Salad

• Bring a large pasta pot of water to a boil over high heat, then salt the water liberally. Add ditalini pasta, stir, and cook according to package instructions. When the pasta is cooked, drain and rinse with cold water until pasta cools. 
• Heat a large skillet with a tight-fitting lid over high heat. Once skillet is heated, drizzle in a few tablespoons of extra virgin olive oil to coat. Add the corn kernels to the pan in one even layer. Salt and pepper to taste then immediately cover the skillet with a lid (when the kernels start to char and caramelize, they will begin to pop and splatter). 
• Cook on high heat undisturbed for 5 minutes, or until corn is nicely charred on the bottom and fully cooked through. Remove lid, reduce the heat to medium, and add in the 2 cloves of minced garlic. Stir to combine and cook for an additional minute or two. Remove from the heat and set aside to cool. 
• Gather the minced and seeded jalapeño, finely chopped cilantro, thinly sliced scallions, and crumbled cotija cheese, reserving some of the cilantro, scallions, and cheese for garnish. 

Chipotle Lime Dressing

• Place the sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine. Add kosher salt and fresh cracked black pepper to taste, and set aside until ready for assembly. 

Assemble

• In a large bowl (or the cooled pasta pot) mix the cooked and cooled pasta with the cooled charred corn, jalapeño, cilantro, scallion ,and crumbled cotija cheese. Pour over the chipotle lime dressing, (you may not need all of it****) and toss to combine. Taste and add additional kosher salt and fresh cracked black pepper if needed. 
• Transfer to a serving platter and garnish with the reserved cilantro, scallion, and cotija cheese. Serve immediately or store in refrigerator until ready to serve, reserving garnish in a separate container if making ahead.

Equipment

• 1 Large pasta pot
• 1 Large skillet with lid
• 1 immersion or standard blender

Notes 

***Using half of a seeded jalapeño and 2 chipotle peppers gives this Mexican street corn pasta salad just a bit of a kick. If you love spicy food, start there and add more to taste as you go. 

****You may not need all of the dressing, especially if you are serving the pasta salad immediately. Start with 3/4th of the dressing and if making ahead reserve 1/4th of the dressing to add to the pasta salad just before serving, as the pasta will absorb a lot of it while it sits. 

MANGO DRAGON FRUIT LEMONADE

MANGO DRAGON FRUIT LEMONADE

1 cup frozen dragon fruit

1 cup mango juice

1 cup white grape juice

3 cups lemonade

1 cup boba pearls (optional)

In a cup or pitcher place frozen dragon fruit, mango juice and white grape juice.

Add ice and stir.

When serving, place 2 tablespoons boba pearls at the bottom of each glass and top with the refresher.

NEXT LEVEL CINNAMON ROLLS

 

For the dough

• 4-1/2 to 5 cups all-purpose flour
• ⅓ cup sugar
• 2 envelopes Fleischmann's® RapidRise Yeast 4 1/2 teaspoons
• 1 teaspoon salt
• 1-1/2 cups water
• 6 tablespoons butter
• 1 egg

For the filling

• ⅓ cup sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons butter, very soft

For the frosting

• 3 ounces cream cheese softened
• 2 tablespoons butter softened
• ½ teaspoon pure vanilla extract
• 2 cups powdered sugar sifted
• 1-2 tablespoons milk

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
• Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• While dough rests, prepare the filling: Combine sugar and cinnamon in a small bowl. Set aside.
• Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.
• Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.  
• Place, cut sides down, in a greased 13 x 9 inch baking pan. 

  To bake immediately:

  • Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
  • Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

  To bake the next day:

  • Cover the pan with plastic wrap and refrigerate overnight.
  • The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.

  For the frosting: 

  • Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
  • Refrigerate any leftover rolls.

  
  

NO-BAKE PISTACHIO COOKIES

 1 1/2 cups shelled pistachios

1/2 cup almond flour

1/4 cup maple syrup

2 tablespoons coconut oil, melted

1/2 teaspoon vanilla extract

Pinch of salt

Optional Toppings:

Crushed pistachios for garnish

Drizzle of melted dark chocolate 

1. In a food processor, pulse pistachios until finely ground, but not a paste.

2. Add almond flour, maple syrup, melted coconut oil, vanilla extract and a pinch of salt. Blend until a sticky dough forms.

3. Scoop out tablespoon-sized portions of dough and roll into balls. Flatten each ball slightly to form a cookie.

4. Sprinkle crushed pistachios on top or drizzle with dark chocolate, if desired.

5. Place the cookies in a parchment-lined tray and refrigerate for at least 30 minutes to firm up.

6. Enjoy these no-bake cookies straight from the fridge or at room temperature.

THE BEST OVEN BAKED POTATOES

4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt

Preheat the oven to 425ºF. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes  Rub salt all over the potatoes. Choose coarse sea salt or pink Himalayan salt. Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.