Savory Orange Vinaigrette

Savory Orange Vinaigrette

(about ½ cup)

Ingredients:

½ cup Sweet Onion, chopped

1 tbsp. Butter

1 large Orange, juiced

1 tbsp. Honey

2 tbsp. Extra-Virgin Olive Oil

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a small skillet over medium-high heat, sauté the onion in butter until onions are golden brown (about 5 minutes).  Transfer onions to a food processor or blender.  Add the remaining ingredients and puree until smooth.  Serve immediately.

Note:               The recipe can be easily doubled if needed.  Store for up to a week in refrigerator.  Remove 30 minutes before using to let it come to room temperature.

Ideas for Future Efforts

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Mustard-Chive Vinaigrette

Mustard-Chive Vinaigrette

(about ¾ cup)

Ingredients:

6 tbsp. Extra-Virgin Olive oil

6 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Chives, chopped

1 tbsp. Dijon Mustard

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

Place all the ingredients in a pint mason jar, seal with lid and shake vigorously for about 3o seconds or until well combined.  Use immediately at room temperature.

Note:               The recipe can be easily doubled if needed.  Store for up to a week in refrigerator.  Remove 30 minutes before using to let it come to room temperature.

Ideas for Future Efforts

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Summer Vinaigrettes

Salads are extremely popular throughout the summer.  They are light and refreshing dishes to serve on a warm summer day/evening.

This week I have a couple of vinaigrettes for you try in your summer salad mix.  They are lighter and probably healthier for you than those salad dressing you get at the grocery store too.

They also happen to be usually less expensive and don’t sit around in the refrigerator for ever.  So there is less waste.

Vinaigrettes are simple and quick to make.  You can use one of three ways to make them.  First is the old fashion way with a whisk.  But with modern technology, the food processor or a good blender make it even easier.  It’s your choice as to which you prefer to use in your kitchen.

We start Wednesday with “Mustard-Chive Vinaigrette” and end with a “Savory Orange Vinaigrette” on Thursday.

So give them a try and “Happy Cooking” until next week.  Please do share with family and friends.  Thanks.

Light and Fluffy Biscuits (GF)

Light and Fluffy Biscuits (GF)

(6 servings)

Ingredients:

2 cups GF Flour Blend (see note)

4 tsp. Baking Powder

1 ½ tsp. Powdered Psyllium Husk

1 tsp. Sugar

½ tsp. Salt

¼ tsp. Baking Soda

3 tbsp. Unsalted Butter, chilled and cut into pieces

¾ cup Whole-Milk Yogurt

1 large Fresh Egg, lightly beaten

2 tbsp. Vegetable Oil

2 tsp. Fresh Lemon Juice

Directions:

In a large bowl, whisk flour blend, baking powder, psyllium, sugar, salt and baking soda until well combined.  Add butter to flour mixture, breaking up chunks with fingers until only small pea-size pieces remain.  In a separate bowl, whisk together yogurt, egg, oil and lemon juice until combined.  Using a rubber spatula, stir in yogurt mixture to flour mixture until thoroughly combined and no flour pockets remain (about a minute or so).  Cover bowl and let sit at room temperature for 30 minutes.  Place 2 rimmed baking sheets together and line with parchment paper.  Using a 1/3 cup dry measure cup that has been greased or sprayed, scoop a heaping amount of batter and drop onto parchment paper.  Biscuit should be about 2½ inches in diameter and about 1½ inches tall.  Repeat to make 6 biscuits.  Place baking sheet in a pre-heated 450-degree oven on the middle rack.  Bake for about 15 minutes or until golden and crisp.  Rotate pan halfway through baking time.  Transfer sheet to a wire rack and let cool 5-10 minutes before using.

Note:               Use your favorite gluten-free flour blend.  I like cup4cup.

Note:               You should fine powdered Psyllium Husk in the health area of your grocery store.  Just ask someone in that area for help.

Ideas for Future Efforts

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Keto Cloud Buns (GF)

Keto Cloud Buns (GF)

(8 buns)

Ingredients:

4 large Fresh Eggs

½ tsp. Cream of Tartar

¼ cup Cream Cheese

½ tsp. Salt

Directions:

Crack eggs and separate whites from yolks.  Put whites in a medium bowl and using an electric mixer, whisk for 1-2 minutes.  Add cream of tartar and continue whisking another minute or until you have soft peaks.  In another bowl, combine yolks, cream cheese and salt on high speed until well combined.  Gently fold in egg whites into this mixture.  Spoon 8 equal mounds on a baking sheet lined with parchment paper.  Space them out as they will expand some.  Place in a pre-heated 375-degree oven for 15-20 minutes or until slightly golden brown on top.

Note:               Have the cream cheese at room temperature before staring.

Ideas for Future Efforts

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Gluten-Free Buns/Biscuits for Sandwiches

We have some gluten-free baking for you this week.  As we roll into summer, you’re grilling more.  If you need to be gluten-free, burgers, sausages and hot dogs are not as much fun.

Most GF breads you buy are first, very expensive and second, most are not that good.  So let’s try making a variety of GF items that are less expensive and probably better tasting too.

So this week, there are two recipes to help towards that end.  On Wednesday, try “Keto Cloud Buns” and then Thursday, try the “Light and Fluffy Biscuits” to use with a variety of sandwiches.

The recipes show them in a traditional bun or round shape.  However, you can change the shape to work for sausages and hot dogs too.  Both are free-form results, so just change the way you put it down on the baking sheet.

Another recipe is in the gluten-free tap above that works well too.  It is for “Brazilian Cheese Rolls” and try work will for small burgers.  I use a muffin top baking sheet for these.  I get a dozen with each batch.  Just fill the muffin top cups full.  In my oven, I go for the full baking time suggested.

Give these a try and enjoy grilling season.  Until next week, “Happy Cooking” and spread the link.  Thanks.

Thai Lettuce Cups with Turkey

Thai Lettuce Cups with Turkey

(4 servings)

Ingredients:

3 tbsp. Canola Oil, divided

3 tbsp. Soy Sauce

2 tbsp. Light Brown Sugar

2 tbsp. Rice Vinegar

1 lb. Ground Turkey

12 Butter Lettuce Leaves

1½ cups English Cucumber, chopped

1 cup Carrots, matchstick-cut

¼ cup Roasted Peanuts, chopped

2 tbsp. Fresh Mint, chopped

Directions:

In a small bowl, combine 2 tbsp. oil, soy sauce, sugar and vinegar with a whisk.  Heat remaining oil in a large skillet over medium heat.  Add turkey and cook about 7 minutes or until lightly browned and crumbled.  Add ¼ cup soy mixture and cook another 4 minutes or until liquid is absorbed.  Place 3 tbsp. turkey mixture in each lettuce leaf.  Top evenly with cucumber, carrot and peanuts.  Drizzle remaining soy mixture evenly each leaf.  Sprinkle with mint and serve.

Note:               Ground chicken or ground pork can be substituted for the turkey.

Note:               Peel cucumbers and carrots before chopping and cutting into matchsticks.

Ideas for Future Efforts

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Shrimp and Broccoli Spring Rolls

Shrimp and Broccoli Spring Rolls

(4 rolls)

Ingredients:

1½ cups Broccoli Slaw, packaged

¼ cup Fresh Cilantro Leaves, torn

¼ cup Green Onions, diagonally sliced

4 (8 inch) Round Rice Paper Sheets

4 oz. Cooked Shrimp (see note)

2 tbsp. Peanut Sauce, bottled

1 tbsp. Water

Directions:

Combine broccoli slaw, cilantro and onion in a small bowl.  Fill a large flat dish with water to 1-inch depth.  Place a sheet of rice paper in water and let stand 30-seconds or until just soft.  Place sheet on a flat surface and place about 1/4 of shrimp on one side of sheet.  Leave a 1/2-inch border.  Top with 1/2 cup of broccoli mixture.  Fold sides of sheet toward center over filling.  Starting with the filled side, roll up tightly, pressing seam to seal.  Place roll, seam side down, on a serving platter and cover to keep from drying.  Repeat procedure with remaining rice paper sheets.  In a small bowl, whisk peanut sauce and water together.  Serve with the rolls.

Note:               You can use whatever size shrimp you can find.  Just make sure they are cooked, peeled, deveined and the tails removed.  If you have too large of shrimp, cut up as needed to make them work.

Ideas for Future Efforts

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Asian Appetizers or Main Course Dishes

This week’s recipes are traditionally considered Asian appetizers.  In fact, I’ve never seen an Asian menu that lists either of these as an entrée.

But what is the difference between an appetizer and an entrée?  Basically, it’s portion size and price.

In today’s world, however, small plates are becoming popular.  And again, they seem to be between the two previously mentioned categories; both in portion size and price.

It may not be possible to make changes in restaurants, but you sure can at home.

Just add some appropriate side dishes that you like and make a full meal of it.  Use your imagination to surprise your family or dinner party.

Both dishes this week are quick and easy to make starting of Wednesday with “Shrimp and Broccoli Spring Rolls.”  Then Thursday, we have “Thai Lettuce Cups with Turkey” to try.

Have fun making and sharing these tasty recipes.  Until next week, “Happy Cooking” and please be sure to post the link for others.  Thanks.

Romesco Sauce

Romesco Sauce

(4 servings)

Ingredients:

1 cup Cherry Tomatoes

½ cup Whole Raw Almonds

4 cloves Fresh Garlic, peeled

½ cup Roasted Red Pepper, chopped

¼ cup Extra Virgin Olive Oil

1 tbsp. Red Wine Vinegar

¼ tsp. Smoked Paprika

¼ tsp. Kosher Salt

¼ tsp. Cayenne Pepper

Directions:

On a rimmed baking sheet lined with parchment paper, place the tomatoes, almonds and garlic.  Put in a pre-heated 375-degree oven for 10 minutes.  Remove almonds and continue baking the tomatoes and garlic for an additional 15 minutes.  The tomatoes should be popping open.  Now place the tomatoes and garlic in a food processor along with the remaining ingredients. Process mixture until smooth.

Note:               This sauce goes well with grilled steaks but works with other grilled meats too.

Ideas for Future Efforts

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Cilantro-Caper Sauce

Cilantro-Caper Sauce

(4 servings)

Ingredients:

1 cup Fresh Cilantro, rough chop

¼ cup Green Onions, chopped

2 tbsp. Capers, drained

1 clove Fresh Garlic

¼ cup Extra Virgin Olive Oil

2 tbsp. Water

1½ tbsp. Red Wine Vinegar

¼ tsp. Kosher Salt

¼ tsp. Crushed Red Pepper

Directions:

In a food processor or blender, add cilantro, onion, capers and garlic.  Pulse until finely chopped.  Now add oil, water, vinegar, salt and red pepper.  Process mixture until well blended.  Serve aside grilled steaks, pork chops or chicken.

Note:               The crushed red peppers can be deleted or added to depending on one’s desire for heat.

Ideas for Future Efforts

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Sauces for Grilled Dinners

It’s grilling season.  So we need to look for something different from what we have been doing in the past.  We need a little excitement in our outdoor food.

Sauces are one way to add a new dimension our grilled feasts.  You may already have a few that you use.

This week I’ve got two that will add to your repertoire or give you a beginning of sauces.

The first is a cilantro based recipe, “Cilantro-Caper Sauce” for Wednesday.  So this one is a green sauce.

For a little color change, on Thursday, we have “Romesco Sauce.”  This gives you a red sauce as its base is roasted red peppers.

Try either or both of these recipes to help add something to your grilling.  But don’t just stop there, look for and try other sauces to give your outdoor food a boost.

“Happy Cooking” until next week and please continue to share my link.  Thanks.

Ham and Red Pepper Mini-Frittatas

Ham and Red Pepper Mini-Frittatas

(12 minis)

Ingredients:

1 cup Ham, small dice

1 cup Red Pepper, small dice

8 large Fresh Eggs

¼ cup Milk

½ tsp. Salt

½ tsp. Black Pepper

1 cup Swiss Cheese, shredded

Directions:

Spray a 12-cup muffin tin well with cooking spray.  Divide the ham and red pepper evenly between the 12 cups.  In a large bowl, whisk together the eggs, milk, salt and pepper until well combined.  Divide egg mixture evenly between the 12 cups.  Sprinkle the cheese evenly over the 12 cups.  Place in a pre-heated 350-degree oven for 20-22 minutes or until just set.  Cool on a wire rack for 2 minutes before removing mini-frittatas from tin.  Use a butter knife if they stick to loosen.

Note:               You can use other flavors of cheese.  Use ones that you like.  You could also change out the red pepper for mushrooms or something else in your taste palate.

Ideas for Future Efforts

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Broccoli and Bacon Mini-Frittatas

Broccoli and Bacon Mini-Frittatas

(12 minis)

Ingredients:

2 cups Broccoli Florets (see note)

3 slices Bacon, cooked and crumbled

8 large Fresh Eggs

¼ cup Milk

½ tsp. Salt

½ tsp. Black Pepper

2 oz. Sharp Cheddar Cheese, shredded

Directions:

Spray a 12-cup muffin tin well with cooking spray.  Divide the broccoli and bacon evenly between the 12 cups.  In a large bowl, whisk eggs, milk, salt and pepper together until well combined.  Divide egg mixture evenly between the 12 cups.  Sprinkle the cheese evenly over the 12 cups.  Place the muffin tin in a pre-heated 350-degree oven for 18-20 minutes or until just set.  Cool on a wire rack for 2 minutes before removing mini-frittatas from tin.  Use a butter knife if they stick to loosen.

Note:               Cut florets into small pieces and cook until tender-crisp.  Put in ice water to stop the cooking process.  Can be done a day ahead.  The bacon can be done a day ahead too.

Ideas for Future Efforts

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Mini Frittatisa in a Muffin Tin

“Frittatas” are a Spanish egg dish something between an omelet and a quiche.  They are usually made in an oven-proof skillet.  You start them on the stove top and finish them in the oven.

They are basically beaten eggs with whatever you care to put in them for a filling.  You sauté the filling in the skillet before adding the egg mixture to it.  You then let the egg mixture set and form a crust on the bottom.  To help speed things up, after the eggs have set a little, you lift a corner with a rubber spatula and tilt the pan so the loose egg mixture on top can run under the area lifted.  Once you have that nice crust, the skillet is put in the oven to finish for about 15-20 minutes.

They are very tasty and worth the effort but this week, I have recipes for mini ones.  They are done in a 12-cup muffin tin.

Some of the nice reasons for making them this way include being able to make them ahead and just warm them up in a microwave later in the week for a quick breakfast before work or school.

There are many more possibilities for fillings then just the two I have for this week.  Use your imagination for new creations.

This week’s recipes include “Broccoli and Bacon Mini-Frittatas” on Wednesday and “Ham and Red Pepper Mini-Frittatas” on Thursday for you.

Enjoy trying them and “Happy Cooking” until next week.  Be sure to let others know and thank you for your support.