VINTAGE CARMELITAS

1 ½ cups all purpose flour

1 ½ cups old fashioned oats

1 cup salted butter, melted

¾ cup light brown sugar, tightly packed

2 teaspoon pure vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cup milk chocolate chips

11 ounces individually wrapped caramels

½ cup heavy cream

Preheat the oven to 350°F. Line a baking dish with parchment paper, leave a bit of an overhang to lift the bars out of the baking dish. Lightly grease the parchment paper with nonstick cooking spray. Combine flour, oats, melted butter, brown sugar, vanilla, baking soda and kosher salt. Stir until just combined. Press half of the cookie base into the bottom of the baking dish. Bake for 10 minutes. While the base is baking, unwrap the caramels. In a small heavy bottomed saucepan over medium heat, add the unwrapped caramels and heavy cream, stirring continuously until the caramels are completely melted.  Immediately after you remove the cookie base from the oven, sprinkle with chocolate chips. Once the caramels have melted and the mixture is smooth, pour the caramel sauce evenly over the chocolate chips. Sprinkle the remaining cookie base over the caramel layer.  Bake for 20 minutes or until the top layer is golden brown and firm to the touch. Allow the carmelitas to rest for a few minutes before chilling in the refrigerator for 1 ½ to 2 hours, or until completely cool.

HONEY-LIME CILANTRO CHICKEN BOWLS

1/3 cup olive oil

1 tablespoon paprika

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cumin

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1 tablespoon honey

Freshly cracked black pepper

Juice & zest of 2 limes

2 cups cooked white rice

1/2 cup pickled onions

2 tablespoon fresh cilantro, chopped

4 mini cucumbers, sliced

2 ripe avocados, sliced

In a large bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, lime juice, lime zest, and black pepper until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and nicely charred. Let the chicken rest for 5 minutes before slicing and serving. Assemble bowls with rice, sliced grilled chicken, pickled onions, cilantro, cucumbers and avocados. Drizzle with Honey Lime Dressing (see previous recipe). 

HONEY LIME DRESSING

½ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon salt

½ teaspoon red chili flakes

Freshly cracked black pepper

1 garlic clove, grated

Juice & zest of 1 lime

2 tablespoon cilantro, chopped

Combine in a jar and shake to mix.

CHILE RELLENOS BAKE

6 poblano peppers

20 oz Oaxaca cheese

EGG BATTER

6 eggs

½ teaspoon baking powder

1/3 cup all purpose flour

¼ cup of milk

salt and pepper

SALSA

5 tomatoes

¼ white onion

1 jalapeno pepper

2 garlic cloves

1 corn tortilla

2 teaspoons chicken bouillon

½ teaspoon oregano

1/3 cup water

salt to taste

Over an open flame, roast poblanos, then sweat in a plastic bag. Scrape off skins and slice open removing seeds.  Grate Oaxaca cheese. Separate egg whites from yolks. Beat whites until fluffy (1.5 minutes). Add egg yolks, baking powder, flour, milk, salt and pepper. Grease baking dish. Add a layer of the egg mixture, cover with half of the peppers, a layer of cheese, the rest of the peppers, more cheese, the remaining egg mixture, and finally top with more cheese. Bake at 350°F. for 30 minutes.  Roast salsa vegetables in a skillet. Fry corn tortilla in oil until crispy golden. Add roasted veggies (remove skins), tortilla, water, and seasonings to a blender and blend. Add salsa to the pan used for frying tortilla, add salt and simmer for 2 minutes.  Serve a portion of the chile rellenos bake over a bed of the salsa. 

CROISSANT EGG CUPS

3 large bakery croissants, halved

6 large eggs

Shredded cheddar cheese

4 slices ham 

4 slices cooked bacon

Salt and black pepper, to taste

Fresh parsley or chives

Preheat oven to 375°F. and lightly grease a muffin tin. Slice croissants in half and gently press the centers to form a shallow “bowl” that fits into the muffin cups. Crack one egg into each croissant half, then sprinkle with salt, and pepper. Place diced turkey or ham, and cooked bacon, into each croissant cup. Add a sprinkle of cheese. Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly. Garnish with fresh herbs and serve warm.

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/

PIZZA DOUGH

 PIZZA DOUGH

Servings: One 16-inch medium-crust pizza or two 12-inch-crust pizzas or four 9-inch thin-crust pizzas

1 tablespoon active dry yeast

1 cup warm 105-115 degrees

2 tablespoons olive oil

1 tablespoon honey

¼ teaspoon salt

3 to 4 cups all-purpose flour or half all-purpose flour and half whole wheat

1.Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.

2. Mix the oil, honey, salt , and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.

3. If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.

4. Lightly grease pizza pan(s) or a cookie sheet (s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).

5. Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe/toppings of your choice.

6. Note: I like this pizza crust best with half all-purpose flour and half whole wheat. 

SAUSAGE AND TORTELLINI SOUP

2 tablespoons EVOO
1 pound bulk sweet Italian sausage
2 large onions, chopped
3 celery ribs with green leafy tops, finely chopped
4 large garlic cloves, chopped
1 small fennel bulb, cored and chopped, a handful of the green fronds reserved
2 large pinches of red pepper flakes
Salt and black pepper
1 28-ounce can diced tomatoes
2 quarts chicken stock
2 9-ounce packages fresh tortellini (cheese, spinach, or mushroom)
1 1/2 cups fresh basil, about 25 leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Grated Parmigiano-Reggiano cheese, for passing at the table

Preheat a large soup pot over medium-high heat with 2 tablespoons of the EVOO.  Add the sausage to the hot pot and break it up with a wooden spoon into little pieces as it cooks, 2 to 4 minutes.  Add the onions, celery, garlic, chopped fennel, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for 5 minutes.  Add the tomatoes and continue to cook for a minute, then add the chicken stock.  Put a lid on the pot to bring the soup up to a simmer and cook for 10 minutes.  Uncover the pot, add the tortellini, and cook for 5 minutes.  Once the pasta is cooked through, add the basil and parsley, then taste and re-season with a little more salt and pepper if you think it needs it.  Chip up the reserved fennel fronds, stir them in, and serve.  Pass the cheese at the table.

SPANISH CHICKEN

3 tablespoons olive oil
10 chicken thighs (bone in, with skin)
3 mild Italian sausages, cut into 3 inch pieces
15 baby red potatoes, half the larger ones
1 red onion, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste

Preheat the oven to 425°F.  Put the oil in the bottom of a shallow roasting tin (I used a jelly roll baking tray). Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up.  Add sausages and potatoes.  Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents. Cook for 30 minutes, then baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

COWBOY CAVIAR

1 11-oz can white shoe peg corn, drained
1 15-oz can black beans, rinsed & drained
2 avocados, diced
1 large tomato, diced
1 bunch green onion, chopped
1/4 cup olive ole
1/4 cup red wine vinegar
1 clove garlic, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin

Combine and serve with tortilla chips.