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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