Italian Almond Cookies (GF)

Italian Almond Cookies (GF)

(about 2 dozen)

Ingredients:

1 large Egg White

2¼ cups Almond Flour

¾ cup Sugar

1 large Fresh Lemon, zest only

½ tsp. Honey

1 tsp. Almond Extract

1 tsp. Vanilla Extract

for coating, Powdered Sugar

Directions:

In a bowl with an electric mixer, beat egg white to soft peaks on medium-high speed.  In a medium bowl, whisk together almond flour, sugar and lemon zest.  Stir in beaten egg white, honey, almond and vanilla extracts.  Knead into a ball of dough (dough will be slightly sticky).  Roll dough into a 1-inch thick log on a almond floured surface.  Using a sharp knife, cut log at ½-inch intervals and form dough into egg-shaped cookies.  Fill a shallow bowl with powdered sugar.  Roll cookies in powdered sugar, coating all sides.  Tap off excess powdered sugar and place cookies 1-inch apart on a parchment paper lined rimmed baking sheet.  Place in a pre-heated 350-degree oven for 15 to 20 minutes or until they are only slightly browned with a cracked exterior.  Do not over bake.  Remove from oven and let cool in pan for 5 minutes before transferring them to a wire rack to completely cool.

Note:               Always double check your ingredients to make sure they are gluten-free.

Ideas for Future Efforts

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Gluten-Free Cookies

Just a short note today as I’m still recovering from a beautiful week in Mexico.  Thoroughly enjoyed the warm weather after freezing in the upper Midwest for the last month.  The food was outstanding too.

This week I have a couple of gluten-free cookie recipes for you to try.  And, yes those of you not needing gluten-free food will still enjoy these cookies.

“Italian Almond Cookies (GF)” will be Wednesday’s recipe.  Then on Thursday, it’s “Chocolate Oatmeal Cookies (GF)” for you.

As always if you do need to avoid gluten, remember to always double check your ingredients.  For these recipes, be diligent on the quick cooking oats.  If they are not certified gluten-free, don’t use them.

So until next week when we talk “Cheese Fondue,” remember to share the link and “Happy Cooking.”  Thanks again for looking in and hope you have found this site helpful.

Roasted Red Pepper, Sage and Sausage Cornbread

Roasted Red Pepper, Sage and Sausage Cornbread

(8 servings)

Ingredients:

1 lb. Bulk Italian Sausage

1 medium Onion, halved and thin sliced

3 cloves Fresh Garlic, minced

½ tsp. Cayenne Pepper

1 pkg. (6 ½ oz.) Yellow Cornbread Mix

1 large Fresh Egg, beaten

½ cup Milk

½ cup Red Pepper Pesto (store bought)

1 can (14 oz.) Artichoke Hearts, drained and coarsely chopped

¾ cup Roasted Red Peppers, chopped (see note)

2 medium Plum Tomatoes, diced

6 oz. (1½ cups) Fontina Cheese, shredded

2 tbsp. Fresh Sage, chopped

Directions:

In a 10-inch cast iron skillet over medium-high heat, cook sausage, onion and garlic until sausage is no longer pink.  Crumble sausage as you cook it.  Stir in cayenne pepper and transfer mixture to a large bowl.  Wipe skillet clean and place in a pre-heated 425-degree oven to heat.  In a medium bowl, combine cornbread mix, egg, milk and pesto until well mixed.  Remove skillet from oven and pour the batter into it.  Top evenly with the sausage mixture, then the artichokes, peppers and tomatoes.  Bake in oven for 15-18 minutes or until cornbread browns around the edge.  Sprinkle evenly with the cheese and sage and put back in oven for another 5 minutes or until cheese is melted.  Remove and let cool 10 minutes before cutting and serving.

Note:               You can use fresh peppers you have roasted yourself or the jarred ones.  If using the jarred ones, pat dry with a paper towel before chopping.

Note:               If you don’t have a 10-inch cast iron skillet, use a large skillet to cook sausage mixture and use a 9x13 baking dish for in the oven.

Ideas for Future Efforts

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Sausage, Cheddar and Jalapeno Cornbread

Sausage, Cheddar and Jalapeno Cornbread

(8-12 servings)

Ingredients:

6 links Apple, Gouda, Chicken Sausage (see note)

5 strips Thick Slice Bacon, diced

1 pkg. (15 oz.) Cornbread Mix

1 small Jalapeno, seeded and diced

1 can (14.5 oz.) Creamed Corn

1 cup Sour Cream

½ cup Unsalted Butter, melted

¼ cup Roasted Red Peppers, diced

2 cups Cheddar Cheese, shredded and divided

Directions:

Dice the chicken sausage and add it to a rimmed baking sheet with the bacon.  Place in a pre-heated 400-degree oven for about 20 minutes.  Drain and set aside.  Lower oven temperature to 350-degrees.  In a large bowl, prepare cornbread according to the package directions.  Now stir in the sausage, bacon, jalapeno, creamed corn, sour cream, butter, roasted peppers and 1½ cups of the cheese.  Pour mixture into a greased 10-inch cast iron skillet or a 9x13 baking dish.  Top with remaining cheese and bake in that 350-degree oven for 50 minutes.  Remove, let cool a little and serve.

Note:               This sausage is available at Costco.  If you don’t or can’t shop there, try another sausage of your choice.

Ideas for Future Efforts

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Cornbread that makes a Meal

I think most people like cornbread.  Good cornbread that is.  And there are so many different kinds to make.  Most people make it from a box mix they have found that they prefer over other mixes.  But there are those that like to make it from scratch too.

Most cornbread is used as an accompaniment to a main meal such as BBQ or a good bowl of chili.

This week I have a couple of recipes that take cornbread a step further.  These recipes could be the main course or a terrific appetizer.

When you think cornbread, cast iron skillets come to mind too.  Cornbread in any kind of cast iron improves the quality.  A little secret for making good cornbread in cast iron is to pre-heat it.  By pre-heating and then heating the grease or bacon fat in the pan first, helps give the cornbread those crisp outer edges.  Be sure to try this if you have cast iron.

So for this week, I have “Sausage, Cheddar and Jalapeno Cornbread” as Wednesday’s recipe.  Then try “Roasted Red Pepper, Sage and Sausage Cornbread” on Thursday.  I think you will find them both winners.

“Happy Cooking” until next week.  Please be sure to share the link with others too.  Thanks.

Caramelized Onion and Bacon Dip

Caramelized Onion and Bacon Dip

(about 4 cups)

Ingredients:

½ lb. Bacon

2 tbsp. Unsalted Butter

1 medium Sweet Onion, chopped

1 medium Red Onion, chopped

2 tbsp. Dark Corn Syrup

1 tbsp. Red Wine Vinegar

1 cup Sour Cream

8 oz. Cream Cheese, room temperature

2 cups Monterrey Jack Cheese, shredded

1 Green Onion, sliced (garnish)

Directions:

In a large skillet over medium heat, cook bacon until crisp.  Remove bacon to a paper towel lined plate.  Crumble bacon after it has sat about 10-15 minutes.  Reserve 2 tbsp. of the bacon fat in the skillet and add the butter.  Stir in both chopped onions and cook about 5 minutes until softened.  Stir frequently.  Stir in 1 tbsp. of corn syrup and continue cooking another 10-15 minutes until onions are caramelized.  Now stir in remaining corn syrup, vinegar and crumbled bacon.  Mix well and remove from heat.  Add the sour cream and creamed cheese, stirring to blend.  Stir in 1½ cups of the Monterrey Jack cheese, mix well.  Pour mixture into a 1-quart baking dish.  Top with remaining cheese and place in a pre-heated 350-degree oven for 15-20 minutes or until cheese is bubbly around the edges.  Remove and sprinkle with the green onions and serve with tortilla or pita chips and assorted crackers.

Note:               If you want a little spice, just add some hot sauce when you add the sour and creamed cheeses.  The amount depends on taste.

Ideas for Future Efforts

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Spicy Corn and Bacon Dip

Spicy Corn and Bacon Dip

(6-8 servings)

Ingredients:

2 cans (15 oz.) Whole Kernel Corn, drained

6 slices Bacon, cooked and chopped

1-2 Jalapeno Peppers, seeds removed and fine dice

4 oz. Cream Cheese, room temperature

2 cups Sharp Cheddar Cheese, shredded

¼ cup Sour Cream

3 tbsp. Dried Chives

To taste, Salt and Pepper

Directions:

Combine all the ingredients in a large bowl.  Pour mixture into a sprayed 1 to 1½ qt. baking dish.  Place in a pre-heated 350-degree oven for 30 minutes or until cheese is bubbly and golden.  Top with extra chives and serve with tortilla or pita chips.

Note:               If you don’t like it spicy, omit the jalapeno peppers.  If you like it a little hotter, leave the seeds in or add more peppers.

Ideas for Future Efforts

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Super Bowl Dips

The Super Bowl is coming quickly.  They play it on February 4^th.  So I thought that it would be good to offer up a couple of party dips for you to try.

I’m doing it a little early so you can try them out and see if they work for what you are planning on Super Bowl Sunday.  You do have a few weekends of playoffs to test them out.

They are both pretty simple to make and should be big hits.  So on Wednesday, we have “Spicy Corn and Bacon Dip” for you to check out.  Then for Thursday, let’s give “Caramelized Onion and Bacon Dip” a chance.

You do know that “Bacon” helps everything taste better.

Hope your team is in the hunt still.  “Happy Cooking” until next week and, as always, please share this post with others.  Thanks.

Stuffed Meatloaf

Stuffed Meatloaf

(6-8 servings)

Ingredients:

1 clove Fresh Garlic, minced

1 tbsp. Extra Virgin Olive Oil

1 bag (6 oz.) Fresh Spinach

1½ lb. Ground Chuck

½ lb. Ground Pork

1 small Onion, fine dice

¾ cup Plain Bread Crumbs

2 large Fresh Eggs

¼ cup Milk

1 tsp. Kosher Salt

¼ tsp. Black Pepper

1/3 cup BBQ Sauce (your favorite)

1 tbsp. Honey

6 oz. Mozzarella Cheese, sliced

1 cup Asiago Cheese, shredded

10 slices Bacon, regular thickness

Directions:

In a large skillet over medium heat, warm oil and add the garlic until fragrant.  Then add spinach and cook about 3 minutes or until wilted.  Remove from heat and set aside.  In a large bowl, combine ground pork, onion, bread crumbs, eggs, milk, salt and pepper before adding the ground chuck.  Gently combine the ground chuck not to over work it and make it tuff.  In a small bowl, combine the bbq sauce and honey and set aside.  Take the meat mixture and pat it into a 14-inch square on a sheet of foil.  In the center area of square, place the cheese slices in a single layer.  Spread 3 tbsp. of bbq mixture over the cheese.  Sprinkle the Asiago cheese over that and then the spinach mixture.  Carefully roll up the meat into a spiral, starting at one side.  When all rolled up, pinch ends to seal.  Lay out bacon one next to the other and put the meatloaf on top.  Wrap the bacon around the loaf, trimming the extra but covering the whole loaf.  Place seam down on a rimmed baking sheet that has been sprayed with nonstick cooking spray.  Put in a pre-heated 350-degree oven for 1 hour or until an instant-read thermometer registers 160-degrees.  If needed or desired, place pan under the broiler to crisp up the bacon.  Drizzle with remaining bbq sauce mixture.  Then let the meatloaf rest 10 minutes before slicing and serving.

Note:               If you like a little heat, change out the bbq sauce for Sriracha or another hot sauce of your choice.

Ideas for Future Efforts

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Slow Cooker Swiss Steak

Slow Cooker Swiss Steak

(4 servings)

Ingredients:

1 can (14 oz.) Petite Diced Tomatoes

1 tsp. Worcestershire Sauce

1 large Green Pepper, chopped

1 medium Onion, chopped

4 cloves Fresh Garlic, minced

1 tsp. Dried Thyme, crushed

1½ lb. Round Steak, ½ inch thick

 As needed Salt and Pepper

½ cup All Purpose Flour (optional)

Directions:

In a 4 to 6 qt. slow cooker, combine tomatoes, Worcestershire sauce, peppers, onion, garlic and thyme.  Season sauce with salt and pepper to taste.  Salt and pepper each side of the steaks and prick with a fork all over.  See note below if using flour.  Add steak to the sauce covering them and cook on low for 7 to 8 hours.  Or cook on high for around 4 hours.  Serve over cooked noodles, rice or mashed potatoes.

Note:               If using the flour, dredge the steaks in it and sear in a skillet over medium-high heat on both sides.  Then continue with the directions above.

Note:               If short on time or don’t have a slow cooker, use the oven.  Using a Dutch oven, follow the above directions and place in a pre-heated 325-degree oven for 2 hours or until steak is tender and falling apart.

Note:               If you like a lot of sauce, double the cans of diced tomatoes.

Ideas for Future Efforts

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Some Warm Weather Entrees

As we have been going through this long stretch of cold weather, some good warming comfort food sounds really good to me.  I hope to you as well.

So I have found a couple of dishes I think most people will like to try.

An old favorite of mine is Swiss steak.  This one, “Slow Cooker Swiss Steak” is as it says, done in a slow cooker.  This is Wednesday’s recipe.

Now for Thursday, I have little different version of your traditional meatloaf.  This one is “Stuffed Meatloaf” and it has several ingredients inside.  It is stuffed with mozzarella cheese, spinach, bbq sauce, honey and garlic.  Then it’s wrapped in bacon.  How could you not want to try this one?

Of course, you can do variations on each of this week’s recipes.  So give them a try and let me know your thoughts on them.

Hope your new year is starting off well and that the weather is going to start warming up.  “Happy Cooking” until next week and please spread the link.  Thanks.

Spaghetti with Puttanesca Sauce (GF)

Spaghetti and Puttanesca Sauce (GF)

(4 servings)

Ingredients:

2 tbsp. Extra-Virgin Olive Oil, plus extra

6 regular Anchovy fillets, rinsed and minced

3 cloves Fresh Garlic, minced

¼ tsp. Red Pepper Flakes

1 can (28 oz.) Crushed Tomatoes

1 can (14.5 oz.) Diced Tomatoes

½ cup Kalamata Olives, pitted and coarse chop

3 tbsp. Fresh Parsley, chopped

2 tbsp. Capers, rinsed

To taste, salt and pepper

12 oz. pkg. Gluten-Free Spaghetti

Directions:

In a large skillet, cook oil, anchovies, garlic and pepper flakes together over medium heat.  Stirring often, cook until garlic turns golden but not brown (about 1-2 minutes).  Stir in crushed and diced tomatoes with their juice.  Bring to a simmer and cook until thickened slightly (15-20 minutes).  Off heat, stir in olives, parsley, capers and season with salt and pepper to taste.  Meanwhile, bring 4 quarts of water to a boil and add one tbsp. of salt and then the pasta.  Cook one minute short of package directions, drain reserving ½ cup of cooking water.  Put pasta back in the pot, add the sauce and toss to combine.  Add reserved water if needed for desired consistency.  Divide into 4 individual bowls and pass additional olive oil for a topping to taste.

Note:               You can use Anchovy paste in place of the fillets.  Use ¼ tsp. of paste for each Anchovy.  If you use more than a couple fillets, error on the light side with the paste.  As the more paste you use, the flavor can become overwhelming.

Ideas for Future Efforts

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Spaghetti and Meatballs (GF)

Spaghetti and Meatballs (GF)

(4 servings)

Ingredients:

Meatballs:

½ cup Buttermilk

1 large Egg Yolk

4 oz. Ground Pork

½ Parmesan Cheese, grated

¼ cup Instant Potato Flakes (GF)

3 tbsp. Fresh Parsley, minced

2 cloves Fresh Garlic, minced

½ tsp. Salt

¼ tsp. Black Pepper

12 oz. Ground Chuck

2 tbsp. Olive Oil

Sauce:

1 medium Onion, small dice

4 cloves Fresh Garlic, minced

1/8 tsp. Red Pepper Flakes

1 can (28 oz.) Crushed Tomatoes

1 can (14.5 oz.) Diced Tomatoes

To taste salt and pepper

12 oz. pkg. Gluten-Free Spaghetti

3 tbsp. Fresh Basil, chopped

Parmesan Cheese, grated

Directions:

In q large bowl, whisk together buttermilk and egg yolk.  Add ground pork, Parmesan, potato flakes, parsley, garlic, salt and pepper, and knead with hands until thoroughly combined.  Add beef now and continue to combine.  Gently form into 1½ inch meatballs (12 meatballs).  In a large skillet over medium heat, warm the oil and then brown meatballs on all sides (about 10 minutes).  Remove meatballs to a paper lined plate and pour off al but 1 tbsp. of fat.  Add the onion to pan and cook until softened (about 5 minutes).  Stir in garlic and pepper flakes, cook until fragrant (about 30 seconds).  Stir in crushed and diced tomatoes with their juice.  Bring to a simmer and cook until slightly thickened (about 20 minutes).  Add meatballs to the sauce and simmer, turning meatballs occasionally until cooked through (about 10 minutes).  Meanwhile, cook pasta according to package in 4 quarts of water with one tbsp. of salt one minute short of suggested time.  Reserve ½ cup cooking water and then drain pasta.  Put back in the pot, add basil and ½ cup of sauce without the meatballs and toss to combine.  Add reserved water as needed to adjust consistency and divide among 4 individual bowls.  Top with equal amounts of sauce and meatballs and serve.  Pass additional Parmesan cheese with service.

Note:               Idahoan potato flakes is a good brand to use and all their potato flakes are GF.

Note:               The ground chuck is added last for the meatballs to keep the meat from being over worked.  This over working would cause the meatballs to be dense and rubbery.

Ideas for Future Efforts

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A Couple of Glutern-Free Spaghetti Recipes

Everyone loves Italian food.  But it can be a problem for those who need to be “Gluten-Free” when eating out.  So to help make it easier for them, we have a couple of GF spaghetti recipes this week.

The major problem for GF people is the pasta part of the recipe.  There are now many different brands and choices for gluten-free pasta.  But I find many of them don’t make the grade.

In my personal experimenting, I have found the “Barilla” brand to be the best for dry GF pasta.  It is also an easy one to find as it’s distributed nationally.  My only complaint is they need to offer more variety of shapes in gluten-free.

For fresh gluten-free pasta, I have found a company out of Madison, Wisconsin by the name of RP Pasta and Company.  They even offer gf pasta sheets that work well for lasagna and manicotti.  If you are not in the surrounding states, you may need to go online to find a location near you or just order some to be shipped.

As far as pasta sauces go, if you are making it at home, just check your ingredients.  If you are looking for sauces to purchase at your local grocery store, I suggest going with the “Classico” brand.  All their sauces are GF, including the white sauces like Alfredo.

The two recipes this week are “Spaghetti and Meatballs (GF)” on Wednesday and “Spaghetti and Puttanesca Sauce (GF)” on Thursday.  I hope you try both and please give me some feedback.

I hope these will get you off to a great start of the 2018 new year.  “Happy Cooking” until next week and please share the link with others.  Thanks.