 3 pints cherry tomatoes, halved
1/2 cup extra virgin olive oil, plus 1 tablespoon 1/3 cup fine dry bread crumbs 1 teaspoon kosher salt, plus more for the pasta pot 1/4 teaspoon dried red pepper flakes, or more to taste 1 pound spaghetti, gemelli or penne ( I used gemelli) 10 plump garlic cloves, peeled and sliced 2 tablespoons fresh Italian parsley, chopped 1 cup fresh basil leaves, loosely packed 1/2 cup parmesan cheese, grated 3 boneless, skinless chicken breast, chopped in bite size pieces Preheat the oven to 375 degrees. Toss the cherry tomatoes in a large bowl with 3 tablespoons of the olive oil. Sprinkle the bread crumbs, salt and red pepper flakes over the tomatoes and toss to coat evenly. Pour the tomatoes onto a parchment lined baking sheet and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized, about 30 minutes. (Don't let the tomatoes dry out completely). Meanwhile, fill a large pot with salted water and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir and return the water to a boil. As soon as the pasta is cooking, pour the remaining olive oil into a big skillet, set over medium heat. Add the sliced garlic and cook for a minute or two until it sizzles and gets lightly colored, then ladle in about 2 cups of the pasta water and bring to a boil. At this point, if you are using the chicken, add it to the water and let the water reduce a little bit. Add the parsley and then let the sauce simmer. As soon as the tomatoes are done, remove them from the oven. When the pasta is al dente, lift it from the water, drain for a moment and drop it into the skillet, still over low heat. Toss the pasta quickly in the sauce, then slide the baked tomatoes on top of the pasta. Tear the basil up and scatter over the top, sprinkle the parmesan over and toss it all together to distribute the tomatoes and basil throughout. Mound the pasta in a serving bowl....mangia!
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 courtesy Bon Appetit June2013
POBLANO RANCH DRESSING 1 Poblano pepper 2 scallions, chopped 1/2 cup buttermilk 1/4 sour cream 2 tablespoons fresh lemon juice kosher salt, freshly ground pepper Char the pepper over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel, seed and finely chop. Whisk pepper, scallions, buttermilk, sour cream and lemon juice in a medium bowl. Season with salt and pepper. TACOS 2 large eggs, beaten 1 cup panko bread crumbs 1/2 cup flour 1 avocado, halved, pitted, cut into 8 wedges kosher salt vegetable oil (for frying, about 4 cups) 1 15oz. can refried beans, warmed 8 corn tortillas 2 cups shredded iceberg lettuce 1 cup prepared pico de gallo 1 cup shredded monterey jack cheese Place eggs, panko and flour into 3 separate bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Pour oil into a large deep skillet to a depth of 1 1/2" and heat until thermometer registers 350 degrees. Working in batches, fry avocado, turning occasionally until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel lined plate to drain. Spread beans on tortilla and top with fried avocado, lettuce, pico de gallo and cheese. Serve with dressing alongside. 
1 3/4 cups flour
2 cups sugar 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 3/4 cup buttermilk 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 bottle Double Chocolate Stout Preheat the oven to 350 degrees. Line muffin tins with cupcake liners (about 30 cupcakes) In a large bowl, sift together flour, sugar, cocoa, soda, powder and salt. In a large measuring cup, add oil, buttermilk, 2 eggs and vanilla. Whisk to combine the liquids. Add to dry ingredients. Stir or mix with electric mixer. (Should be thick). Add the bottle of beer and stir until completely combined. Divide among cupcake pans and bake for 15-20 minutes. Let cool completely on a wire rack. Frost. For the Bailey's Cream Cheese Frosting 1 - 8oz package Cream Cheese, softened 1/2 stick butter, softened 1/4 cup Bailey's Irish Cream 3 cups powdered sugar In the bowl of an electric mixer, beat the cream cheese and butter until smooth. Add the Bailey's and combine. Slowly add the powdered sugar and beat until combined and smooth. 
2 medium sweet potatoes, peeled and cut into bite sized pieces
1 large red pepper, diced 1 large yellow onion, sliced olive oil 1/4 teaspoon cumin 1/4 teaspoon ancho chili powder pepitas, toasted 2 chipotle peppers in adobo sauce, chopped juice of 1 medium lime salt and pepper, to taste cilantro cojita or queso fresco Preheat the oven to 375 degrees. Pile the sweet potatoes and red peppers onto a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss together. Roast for 30-40 minutes or until the vegetables are tender and lightly browned. Meanwhile, heat a skillet to medium heat and add a drizzle of olive oil. Add onions, cumin, chili powder and salt and pepper. Reduce heat to low and caramelize onions. When caramelized, add the chopped chipotles, pepitas and roasted vegetables. Stir to combine and heat through. Add the lime juice and you may want to add a bit of adobo sauce. Heat flour or corn tortillas, then fill with potato filling. Sprinkle with cheese and cilantro. 
1 cup unsalted butter, softened
2 1/2 cups sugar 4 eggs 3 cups flour 1/4 teaspoon baking soda 3 tablespoons dried lavender 1/4 teaspoon salt 1 cup buttermilk 2 teaspoons vanilla Generously butter and flour a bundt pan. Set aside. Preheat the oven to 325 degrees. In a bowl, combine flour, baking soda, salt and lavender. Set aside. In the bowl of an electric mixer, combine the butter and sugar and beat until light and fluffy. Add the eggs, one at a time and beat after each addition. Add the vanilla. Add the flour and the buttermilk, alternately, beginning and ending with the flour mixture. Spoon batter into prepared bundt pan and smooth. Bake for approximately 70 minutes. Let cool on wire rack for 15 minutes, then turn out onto a cooling rack to cool completely. Sprinkle with powdered sugar or make a quick glaze of powdered sugar and milk with a little dried lavender thrown in.  Adapted from The Barefoot Contessa
1 1/2 pounds ground turkey 2 medium onions, diced 4 garlic cloves, minced 1 large red pepper, diced 2 green peppers, diced 6 roma tomatoes, diced 1-28oz. can diced tomatoes 1-15oz. can kidney beans, rinsed and drained 2 tablespoons cumin 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon crushed red pepper 1 tablespoon kosher salt 1 teaspoon ground black pepper 1 bay leaf 1 cup brewed coffee In a large soup pot, brown the turkey and onions until cooked through and the onions are translucent. Add the garlic and cook for about 2 minutes. Add all the dried spices, stir and cook another 2 minutes. Add the tomatoes and the diced peppers, stir, cover and cook over low heat for 2 hours. Add the drained kidney beans and the coffee and cook for another hour. Serve with cornbread, cheese, avocados and sour cream.  1 bag frozen broccoli pieces
4 cups chicken stock 8 ounces egg noodles 2- 12ounce cans Milnot 1 pound Velveeta 1 1/2 teaspoons onion powder 1/2 teaspoon garlic powder salt and pepper to taste In a large soup pot, heat the chicken stock until boiling. Add the frozen broccoli and cook until tender. Add the noodles, onion powder, garlic powder and salt and pepper. Cook until the noodles are tender. Reduce heat to low and add the Milnot and Velveeta. Heat gently until cheese is melted. Serves 6-8.  For the dough:
2 cups flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup butter 1/2 -3/4 cup heavy cream Sift together the flour, baking powder and salt. Cut in the butter until mixture is crumbly. Add the cream, starting with just 1/2 cup and stir until flour is moistened (you may need to add a bit more cream). Roll dough on a floured surface into an 18 x 12inch rectangle. Cut into 6 squares. Peel and core 4 apples. Cut 3 of the apples in half and place one half on each square of dough. Sprinkle liberally with sugar and cinnamon and dot with butter. Fold dough around each apple half and place in a buttered casserole dish. Set aside while you make the syrup. In a medium saucepan, combine 1 1/2 cups sugar 1 1/2 cups water 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 apple, diced (the remaining apple) Cook over medium heat until mixture boils. Remove from heat and stir in 3 tablespoons butter. Pour syrup over dumplings and sprinkle top of dumplings with sugar. Bake for 35-40 minutes. Serve warm with vanilla ice cream.  FOR THE CRUST
12 ounces graham crackers 1/4 cup sugar 2 sticks butter, melted Pulse graham crackers in food processor until small crumbs. Add sugar and pulse again. Pour melted butter in and mix until combined. Press into the bottom and up the sides of a 9 inch pie plate. Bake at 325 degrees for 10 minutes. Let cool while preparing the filling. FOR THE FILLING 2/3 cup key lime juice 1 - 14ounce can sweetened condensed milk 4 egg yolks Zest of 1 lime In a large bowl, beat with an electric mixer the 4 egg yolks and the lime zest until the eggs become thick and pale in color. Add the milk and continue to mix on high speed. After the milk has been incorporated, slowly add the lime juice and mix on medium speed until combined. Pour into the pie crust and bake for 15 minutes. Let cool on a wire rack, then chill in the refrigerator. Freeze the pie for at least 30 minutes before serving. Served with freshly whipped cream. 
1 - unbaked pie shell
2 1/2 cups rhubarb, diced 1 pound strawberries, hulled and sliced 2/3 cup sugar 3 tablespoons cornstarch 2 teaspoons orange zest FOR THE STREUSEL 1 cup flour 1/2 cup brown sugar 1 stick butter, cut in small pieces and cold In a bowl, mix rhubarb, strawberries, sugar, cornstarch and zest until combined. Spoon mixture into unbaked pie shell. In another bowl, combine flour, brown sugar and butter. Use a pastry blender or 2 knives to mix until mixture resembles coarse crumbs. Cover top of pie and bake in a 400 degree oven for 50-55 minutes. |
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