Peach-Lacquered Chicken Wings

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired

Preheat broiler. (We love these on the grill as well, just make sure your grill is nice & hot.)
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

Recipe courtesy Gourmet Magazine, Image courtesy Romulo Yanes

my aunt's delightful cookies

These are pretty much the best things ever. My Aunt Becky's cookies made by her lovely granddaughters, Aspen & Jessica. See more of 4th of July pics at REECE.

homemade ketchup

I can't think of a better weekend to try homemade ketchup.
Have a very happy 4th!

MAKES ABOUT2 3/4 CUPS
ACTIVE TIME:20 MIN START TO FINISH:3 HR (INCLUDES COOLING)
1 (28- to 32-oz) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup packed light brown sugar
1/2 cup cider vinegar

Purée tomatoes with juice in a blender until smooth.
Cook onion and garlic in oil with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
COOKS’ NOTE: Ketchup keeps, chilled, 1 month.

recipe courtesy Gourmet Magazine
image courtesy Romulo Yanes

Bruschetta

Recipe courtesy Goop
image courtesy Goop
2 loaves of fresh pane pugliese (or your favorite country-style bread), cut into 3/4" thick slices
3 large garlic cloves, cut in half
good olive oil
coarse salt
Grill the bread over a medium flame for about a minute on each side or until toasted and just barely charred at spots. Rub both sides of the bread with the cut side of the garlic. Drizzle one side generously with olive oil (at least a tablespoon and a half per slice). Sprinkle with coarse salt and serve.

Italian Lemonade

Recipe courtesy Giada De Laurentiis

image courtesy google imaging

Ingredients
2 cups lemon juice, about 12 to 15 lemons
2 cups Basil Simple Syrup, recipe follows
2 cups cold or sparkling water
Ice
Lemon twists, for garnish
crushed raspberries if you wish

Directions:
Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup:
1 bunch fresh basil, washed and stemmed
2 cups sugar
1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

Hands-Free Raspberry Jam

Recipe courtesy Nigella Lawson

1 C or 1/2 pint raspberries
1 C sugar

1 8oz jar

Preheat oven to 350 degrees F.
Put the raspberries and sugar into two separate bowls; I use pie plates, so the fruit will be spread out rather than piled up. Put the bowls into the oven for 20-25 minutes until they are really hot. Take them out of the oven carefully, and add the sugar to the raspberries. As you do so you'll find the fruit turns into a molten, ruby-red river. Pour this into the cleaned and waiting jar. Fasten it, and leave to cool before storing in the fridge. Makes about 1 1/4 cups.

Recipe & photo v. How To Be A Domestic Goddess. Photographer Petrina Tinslay

Buttermilk Fantails

Recipe courtesy Gourmet Magazine

1 stick plus 2 Tbsp unsalted butter, melted, divided
2 tsp active dry yeast (from a 1/4oz package)
1/4 cup warm water (105-115 degrees F)
1 Tbsp mild honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
11/2 tsp salt
3/4 c well shaken buttermilk

a muffin pan with 12 cups

Butter muffin cups with 1 Tbsp melted butter.
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with 1/2 Tbsp butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 Tbsp butter, then transfer rolls to a rack and cool at least 20 minutes.

Cooks’ note: Rolls are best the day they’re made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Recipe & photo v. Gourmet Magazine. Photographer Romulo Yanes

Chocolate Fudge Cake

Chocolate Fudge Cake
Recipe courtesy Nigella Lawson
My changes & additions in italics.

For the cake:
2 2/3 C All Purpose Flour (sifted)
3/4 C plus 1 tablespoon granulated sugar
1/3 c light brown sugar
1/4 c best quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 c plus two tablespoons sour cream
you can substitute applesauce, I think it is better.
1 tablespoon vanilla extract
3/4 C unsalted butter, melted and cooled
1/2 vegetable oil
1 1/3 C chilled water

For the fudge icing:
6 oz bittersweet chocolate, minimum 70% cocoa solids
1 C plus 2 tablespoons unsalted butter softened
1 3/4 C confectioners sugar sifted
1 tablespoon vanilla extract

Preheat the oven to 350 degrees.
Butter or spray and flour two 8 in cake pans.
In a large bowl mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl whisk together eggs, sour cream (or applesauce) and vanilla until blended. Using a standing or hand-held mixer; beat together the the melted butter and vegetable oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.

Bake the cake for 45-50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes,and then turn the cakes out onto the rack to cool completely.

To make the icing, melt the chocolate in the microwave, 2-3 minutes on medium should do it. In another bowl beat the butter until it's soft and creamy. Add the sifted confectioners sugar and beat again until everything is light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides as well.
Serves 10, or 1 with a broken heart.

Recipe & photo v. Nigella Bites. Photographer Francesca Yorke

For more recipes visit NOSH

Mustard Roast Beef

Mustard Roast Beef
Recipe courtesy Donna Hay
My changes & additions in italics.

2 teaspoons mustard seeds
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
1 tablespoon thyme leaves
1/4 C olive oil, plus one tablespoon extra
4 lb boneless beef rib eye
or just a really beautiful roast.
1/4-1/2 C Dijon mustard depending on taste
1 stick room temperature butter
kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 1 1/2 hours for medium rare (I use a meat thermometer, and remember that the meat continues to cook after you remove it from the oven.) Serves 4-6 After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.
I always make a sauce from the pan drippings. Simply put the roasting pan on to your stove top and on medium high heat, add either beef broth or red wine and reduce down a bit and you will have a beautiful sauce to accompany your beef.

Recipe & photo v. Donna Hay Magazine issue 39. Photographer Chris Court
*Donna Hay's recipe measurements have been converted from the metric system.

Sweet Potato Oven Fries

Sweet Potato Oven Fries
Recipe courtesy Meikel Reece
3 images courtesy Google Images

4 Yams or Sweet Potatoes (there is a difference, see here.)
I generally do a potato for each person I want to serve.
Sea Salt
Fresh Ground pepper
Ceyanne Pepper (optional)
Olive oil

For the Fry Sauce:
Sweet Baby Rays BBQ Sauce
Ketchup
Mayonnaise (I use Veganaise.)

Preheat oven to 400 degrees. Peel yams and cut into 1/2 inch fries or wedges which ever you prefer. Put on cookie sheet and drizzle with olive oil until well coated (not dripping just gleaming really) and sprinkle with pepper (not salt, it will pull out the water and make the fries soggy). Place in oven for 20-35 minutes depending on the oven.

In a separate bowl combine equal parts Sweet Baby Rays BBQ Sauce, ketchup & mayonnaise combine and set aside.

Test your fries, they should be fork tender. Turn your oven to broil and watch until golden brown. Immediately salt and serve with your fry sauce.

Double-Coconut Cake

Double-Coconut Cake
Recipe courtesy Cooking Light 2001
3 images courtesy Google Images

I usually insist on making my cakes from scratch, but I almost think this one is better if you use a box mix. There is something about the lightness that comes from a white cake box mix. Just add 1 tbsp coconut extract to your cake mix and split into two nine-inch rounds. I also prefer less coconut on the finished cake and then I serve with a bowl of shredded coconut on the side. I also really like unsweetened shredded coconut. Enjoy!

1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter -- softened
2 large eggs
1 can light coconut milk -- (14-ounce)
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup sweetened coconut flakes -- divided

1. Preheat oven to 350 degrees.

2. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

3. Combine 2-1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

4. Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

5. Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator. Yield: 14 servings.

Roasted Tomato, Eggplant and Haloumi Burger

Roasted Tomato, Eggplant and Haloumi Burger
Recipe Courtesy Donna Hay
*My changes & suggestions in italics.

2 vine ripened tomatoes, thickly sliced
olive oil, for brushing
4 burger buns, halved, wheat buns are delightful with this.
1 eggplant (abergine), thinly sliced
8 oz Haloumi (or a couple of slices per burger)
You really could use a variety of cheeses, but haloumi is delicious.
Garlic Mayonnaise (recipe to follow)
caramelized red onions (recipe to follow)
Arugula
Hot sauce for serving

Garlic Mayonnaise
place 1 cup mayonnaise (I use Vegannaise) 2 crushed cloves of garlic (it is delicious with roasted garlic) salt and pepper to taste in a bowl and combine.

Preheat oven to 350 degrees. Place tomato on a baking tray and brush with olive oil. Roast for 20 minutes or until cooked. Set aside. Brush the bun halves with oil and place on a baking tray. Grill (broil) under a preheated hot grill for 1 minute or until golden. Set aside.

Heat a char-grill pan or barbecue over high heat. You can also roast the eggplant, just follow same instructions for tomato. Brush the eggplant with oil and char-grill, barbecue or roast until cooked through. Set aside. Brush the haloumi with oil and char-grill, barbecue or roast until each side is golden.

Spread the bun halves with garlic mayonnaise and top with the tomato, eggplant, haloumi, caramelized onions and arugula.
Serves 4

Recipe & photo v. Donna Hay Magazine issue 41. Photographer Chris Court
*Donna Hay's recipe measurements have been converted from the metric system.

Chocolate Pecan Pie

Photo's courtesy Google Imaging
Recipe Courtesy Emeril Lagase
I took out all his frills

1 unbaked pie shell
1 1/2 cups pecans
1/2 cup semi-sweet chocolate chips
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup Pure Cane Syrup
1/4 cup corn syrup
1/2 teaspoon vanilla
Pinch of salt
2 ounces melted semi-sweet chocolate

Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing.

Mashed Yams

Recipe courtesy a Sundance Chef and me because he never wrote it down for me and he just told me the ingredients and I figured it out.

4-6 Yams
1-2 stick of unsalted butter
1/2 -1 cup 100% maple syrup
Salt & Pepper to taste

Bake yams at 375 for about 45-60 min depending on your oven.
Once cooled enough to handle remove skins. They should easily peel off.

While you are making this be sure to continually taste it, it is important not to get to much syrup or butter.

Using a hand or standing mixer add yams, butter and mix it for about 30 sec or so on very low just to combine butter and yams. Turning it back on low and mixing for as little time as possible add the maple syrup slowly to incorporate. Fold in salt and pepper and serve.

Carol's Stuffing

Photo of stuffing and sage courtesy Google imaging
Recipe courtesy my grandma Carol Lambert

This first recipe is hers:
Eyeball amounts and they will depend on the size of your bird
stale bread torn or cut into pieces
chopped celery and use scissors to cut up celery leaves
chopped onion
sage chopped or minced
2 sticks butter cubed

Combine bread, celery, onion and sage in a baking dish, bowl or whatever. Gently fold in cubed butter and stuff your bird. If you want extra dressing put it in a baking dish and sprinkle with butter and bake at 375 until golden brown.

Recipe courtesy Meikel Reece
My version of her recipe:
1 loaf white or sourdough bread left out a day or so
5 or so sticks of celery and leaves
2 or 3 onions chopped
1/2 cup sage chopped, make sure you don't use to much it is a very powerful herb.
1 stick of butter cubed
1 stick of butter for brown butter

Brown butter recipe:
Cut butter into pieces.
Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn.
Remove from heat when butter turns light brown and gives off a nutty aroma.
You can also add the sage at the last minute to infuse butter with sage.
Let this cool just a bit, may a couple of minutes

Combine bread, celery, onion and sage in a baking dish, bowl or whatever. Gently fold in cubed butter and pour brown butter over the top and stuff your bird. If you want extra dressing put it in a baking dish and sprinkle with butter and either add the brown butter sauce or wait till it's done and pour on after. and bake at 375 until golden brown.

Mashed Potatoes

Recipe courtesy my mom, aunts, grandma and Michael Chiarello

2 pounds potatoes (anything but red)
3 sticks unsalted butter, at room temperature (or soy butter)
1 1/2 cups heavy cream, or more to taste
Sea, Kosher or Grey Salt and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil (I tend to use 1 stick and just the olive oil to make it just a bit more healthy)

Additions feel free to have both just one or none:
Remember there is such a thing as to much garlic.
1 tablespoon garlic paste or minced garlic or no garlic, completely up to you.
1-2 packages or Boursin Cheese

For the Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper

To roast the garlic if you so desire:
Courtesy Michael Chiarello
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. I actually love to have skins in my potatoes so just use a hand or standing mixer or fork if you would like to keep the skins. Alternatively, smash the potatoes with a large fork or potato masher.You can also use use a hand mixer or standing mixer but you have to be really careful not to over mix, because you can end up with nasty, gloupy, gummy potatoes.

If you are going to add no or just minced garlic then just carefully fold into potatoes. If you are going to add the Borsin cheese just fold into potatoes and it will melt.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Cranberry Citrus Sauce

Photo's courtesy Google imaging
Recipe courtesy Michael Chiarello
3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Dash salt
Freshly ground black pepper
3 tablespoons Dijon mustard

Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Chili

Photos courtesy Google imaging
Recipe courtesy Nigella Lawson
my changes/additions are in yellow
This recipe can be made Vegetarian
Chili:
4 tablespoons olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised
2 red peppers, seeded and finely diced
2 yellow peppers, seeded and finely diced
3 pounds 4 ounces ground beef
I use ground turkey for guests and I omit meat completely for myself.
1 bunch chopped cilantro
1 or 2 cups sour cream
Juice of 1 lemon
7 cups canned chopped tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans
1 or 2 cans cannelinni beans

Cornbread:
This is a great recipe sometimes I do buy a mix.
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups grated Cheddar

Serving suggestion:
2 cups sour cream mixed with chopped cilantro & lemon juice
Ground paprika, for dusting
3 3/4 cups grated Cheddar

Special equipment: Very large pan
Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.

Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible. I don't do this step I prefer the cornbread on the side because after a while it gets quite soggy.

Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.

Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.

Garlic & Citrus Chicken

Photos courtesy Google Imaging
Recipe courtesy Giada De Laurentiis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Creamy Cilantro Ranch Dressing (Cafe Rio Ranch)

Cilantro & Tomatillo photos courtesy Google imaging
Recipe Courtesy Kathi Ashton via the Salt Lake Tribune
3 Fresh Tomatillos, quartered
1 Package Ranch Buttermilk Dressing Mix (I highly recommend Hidden Valley)
1/2 Cup Mayonnaise or Veganaise
1/2 Cup sour cream or tofutti sour cream
1/3 to 1/2 C Buttermilk
1 bunch cilantro (less or more if you like)
2 cloves roughly chopped garlic (omit if you like)
1/4 tsp Ceyenne Pepper

Combine all ingredients in a blender and refrigerate at least 1 hour

Rigatoni with Squash & Prawns

Photos found on Google imaging.
Recipe courtesy Giada De Laurentiis
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes. I also love to grill the shrimp for this dish!

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Paprika, Lime & Grana Padano Grilled Corn

Recipe credit goes completely to the culinary geniuses at Pizzeria 712
This is my desperate attempt to recreate their amazing dish so that I could have it every night while corn is in season. So please go try it at the Pizzeria while they still have it!

6 ears of corn, shucked
1 cup mayonnaise (I recommend veganaise or olive oil mayo)
2 heaping tbsp of good paprika
the juice of 2 limes
1/4-1/2 cup grana padano cheese (you can use Parmesano reggiano just make sure it's the good stuff)

Remember that my downfall in writing out recipes is that I never use measurements when I cook, I just sort of eye it and then taste it till it tastes right, I encourage you to do the same.

Fire up your grill, if it is a coal grill make sure to leave enough time to have the grill piping hot.

In a pasta pot or steamer pot bring about a cup of water to boil to steam the corn.
While you wait for the water to come to a boil, in a bowl mix together mayo, lime juice, paprika. Once combined add cheese and set aside.

Add corn to boiling pot to steam. Steam for 4 min and remove.

Place corn down on grill in the hottest part of your grill. Brush on Lime Mayo mixture, evenly until coated. Leave on the grill about 5-7 min, you need to watch it and be turning it this whole time. Add more Lime Mayo mixture to your liking, remove from grill and serve immediately.

Pineapple Curry Pork Tacos

Recipe Courtesy Meikel Reece
I love this recipe, especially for parties you can make this days ahead and then just reheat and it is delicious. I also love it because people can put these together just the way they like them.
Pork:
Pork butt cut
½ cup brown sugar
2 TBs hot sauce
Dr. Pepper (regular, not diet)

Remove fat from pork and place in a slow cooker.
Make a sauce from 3 cups of the Dr. Pepper, the brown sugar and the hot sauce.
Almost cover the pork the pork with the sauce and cook on lowest and longest setting for 8 hours. When done, shred the pork using two forks, keeping the meat in the liquid sauce at all times. Render the fat as you go.

Pineapple Curry and Rice:
Buy Pineapple Curry from a Thai place or make from scratch—no meat, no tofu. Puree the curry or just mix the veggies in with the rice—either what you prepare yourself or what you buy. Soak the curry and the rice overnight or at least 2 hours.

Salsa:
I always just make this off the top of my head, but I think these are the porportions.
5 tomatoes
1 white onion
1 bunch cilantro
Juice from 1 lemon
1-2 jalapenos
salt
Chop or put in food processor and combine all ingredients.Voila, salsa!

Tomatillo Ranch Dressing
1 cup sour cream
1 cup mayonnaise
4 tomatillos, quartered
2 bunches cilantro
Hidden Valley Ranch packet
1 pint buttermilk
¼ to 1 tsp cayenne pepper, depending on the preference for hot

Begin with buttermilk in the blender, jam everything else in and blend. Prepare ahead so that it can set for at least 20 minutes; easy to make 1-2 days before.

Frijoles Negroes/Black Beans
3 cans of black beans; heat in the microwave--in the sauce or not--and then drain

Traditional Mexican tortillas—fresh, not cooked, and small size. Can buy at Bajio’s or at Costco. Prepare just before meal begins.

Strawberry Cupcakes w/ Pink Buttercream Frosting

Recipe courtesy Meikel Reece
Cake
2 1/2 cups white sugar (1/2 less if you want it less sweet)

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room

temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree (recipe follows, and sometimes I use a full cup)

Strawberry Puree
1 cup hulled & sliced Strawberries
1/2 cup Sugar
1 lemon
1 tsp lemon zest

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Or put the liners in cup cake tins.
In a large bowl, cream together the butter, sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Frosting
Recipe Courtesy Magnolia Bakery NYC
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.


Combine stawberries, sugar, the juice of one lemon and the lemon zest. Make sure that stawberries have been coated and let sit overnight or at least 1/2 hour. Puree in food processor.

For cupcakes bake for 18-20 min or until toothpick comes out clean. Makes about 24 cupcakes.

Banana Muffins

Recipe courtesy Giada De laurentiis.
These are delightful muffins, especially when they are good for you too.
When I make these I make several healthy substitutions, they will all be in brown. enjoy!
Muffins:
3 cups all-purpose flour Whole wheat baking flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar Beet sugar or Stevia sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature Tofutti non dairy cream cheese (trust me it's delicious!)
6 tablespoons (3/4 stick) unsalted butter, room temperature Soy Butter
1/3 cup mascarpone cheese, room temperature Just use all 8oz of Tofutti Cream cheese
3 tablespoons honey
1/2 cup chopped walnuts, toasted I use Peacans because I love them, but walnuts are great too.

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

These are mine and Luke's new favorite thing, and they are really filling as well. And even though we all know that cream cheese frosting makes everything better, these are also good bald.