Strawberry Dutch Baby: Spring German Pancakes – 31 Daily
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Pepparkakor (Swedish Ginger Snaps)
Makes 48 cookies
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/2 cup molasses
- 1 large egg, beaten
- 3 cups all purpose flour
- 1 tsp. baking soda, dissolved into 1 tbsp water
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cloves (I omitted the cloves)
- 1/2 tsp salt
Directions
Sift together dry flour, salt,baking soda and spices.
Cream sugar and butter in a mixer until light and airy. Combine molasses, then egg.
Add the dry ingredients to and stir on medium-low until well combined.
Turn out dough onto plastic wrap and form into a disk. Wrap the dough and chill 2-4 hours, until firm.
Preheatoven to 350°F
Roll out dough to ⅛” thick sheet. Cut into cookies, and transfer to a parchment lined baking sheet.
Bake 8-10 minutes at 350°F, turning once. Cool on a wire rack.
Source: https://www.abakershouse.com/wp-json/mv-create/v1/creations/31/print
Scottish Shortbread cookies
Makes 15 cookies approximately 2×3″ (45x75mm).
Ingredients
- 8oz unsalted butter, preferably Kerrygold (277g)
- 2½ cups all-purpose flour (282g)
- ½ cup sugar (100g)
- 1 teaspoon sea salt (3g)
Directions
Preheat oven to 350°F
Combin flour and salt in a bowl, whisking to incorporate and remove lumps.
Cream butter and sugar in a stand mixer until light colored and airy, scraping down the sides. 3 to 4 minutes.
Using a dough hook, add half of the flour mixture and mix on medium until.just combined. Scrape down sides.and add remaining flour. Stir on medium until the flour is incorporated, scraping down once. The dough will be rough and crumble, but should form a form ball.
Cross two pieces of parchment paper in a 9×9 pan. Transfer dough to the pan and press the dough flat into the corners of the pan. Use the flat bottom of a glass or another pan to pack the dough firmly and smooth the top. Dough should be no more than ½ inch (13mm) thick.
Using a fork, dock the surface of the dough sheet a bought halfway through. Using a sharp knife, gentle score the surface of the dough, dividing the sheet into 15 pieces approximately 2×3 inches (45x75mm).
Transfer the pan to the oven and bake 15 minutes. Remove the pan from the oven and, using a sharp knife, slice the sheet about halfway through using the score lines as a guide. Turn the pan and return to the oven another 15 minutes.
At the end of 15 minutes, remove the pan from the oven and turn off the heat. Retrace the score lines again with a sharp knife, slicing all the way through. Return the pan to the oven leaving the door ajar and allow the pan to cool to room temperature, approximately 20 minutes.
Using the parchment sheds as a sling, gently transfer the cookies to a cooling rack and separate. Allow to cool completely.
Store cookies in a sealed container 4 days, or frozen up to 6 weeks. If freezing, allow cookies to return to room temperature before serving.
Adapted from:
- https://www.biggerbolderbaking.com/homemade-walkers-scottish-shortbread-recipe/
- https://www.yummymummykitchen.com/2021/11/scottish-shortbread-cookie-recipe-walkers.html
Taco Bell Taco Meat Recipe – The Slow Roasted Italian
Chicken, bacon & broccoli croissants
A fun, quick recipe for parties or week nights.
Use the larger sized canned croissants. Use triangles for a stuffed croissant flair, or use squares with the perforation sealed up to make more of a turnover style.
If using the “flaky” variety, omit the egg wash.
Ingredients
- 6 slices bacon (up to ½ lb)
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 small broccoli crowns, trimmed and cut into florets
- 4 medium Baby Bella mushrooms, cleaned, halved and sliced
- ½ onion, finely chopped
- 2 cloves garlic, smashed and minced
- 4 ounces grated cheddar cheese (see Cook’s Note)
- 2 tablespoons mayonnaise
- 2 tablespoons honey mustard
- 2 tbsp ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Two 12-ounce tubes refrigerated rolled crescent dough
- 1 large egg, lightly beaten
- 2 tablespoons finely grated Parmesan cheese
- 1 cup ranch dressing or marinara sauce, for dipping
Directions
Preheat oven to 350°F.
In a large skillet, cook bacon to crispy leaving fond, and reserving 1 tablespoon of fat. Transfer bacon to a paper towel to drain and cool.
Add 1 tablespoon olive oil to pan. Sear chicken breasts turning three times until an instant read thermometer registers 165°F at the thickest part. Set aside to rest.
Add mushrooms and sauté until tender. Add onion and sauté until translucent. Add garlic and broccoli and saute until fragrant and vibrant. Reduce heat.
Chop down bacon and chicken into ¼” pieces.
In a separate bowl, combine mayonnaise, ranch, shredded cheese and seasonings. Add chicken, bacon and sautéed vegetables. Toss to combine well, until everything is evenly coated.
Unroll and divide canned croissant dough into triangles or squares, as preferred. For triangles, add tablespoon dollops of filling and roll, with the tip on top of the roll. For squares, seal the perforation by breeding/pinching, then add ½ cup dollops at the center of the square. Fold and pinch opposite corners into a turnover, tube or petit four.
Brush down pastries with egg wash. (Omit this step if using Flaky dough.)
Arrange pastries on a parchment lined sheet. Bake 14-20 minutes in 350°F oven, turning once.
Baked Mac & Cheese
Elbow macaroni in a rich, creamy mornay sauce (bechamel and cheese). May be topped with shredded cheese, fried onions, or crunchy Ritz cracker crumbles.
Recommend using blocks of cheese shredded by hand for a creamier product. If possible, source a smoked cheese for additional complexity.
Makes one 9×13″ pan
Ingredients
Mac & Cheese
- 1 lb. elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 1 cup heavy cream
- 1 cup buttermilk
- 2 cups milk
- ½ cup reserved pasta cooking water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or 1 tbsp BBQ dry rub
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon each: onion powder, garlic powder, ground black pepper
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyere
- (Optional) 1 cup shredded cheddar cheese for topping
- (Optional) ½ cup shredded Gruyere for topping
Crispy topping
- 2 sleeves Ritz crackers
- 4 tablespoon unsalted butter
- ½ teaspoon salt
Directions
Preheat oven to 325°F. Shred cheeses and toss to combine, holding in the refrigerator.
Add 1 pound uncooked elbow pasta and 2 tablespoons salt to 2 quarts of boiling water. Stir the pasta several times after adding to prevent sticking. Took pasta to al dente, approximately 2 minutes less than the cooking time on the package. When the pasta is cooked, reserve ½ cup of the water, then drain pasta and set aside.
In a large sauce pan or Dutch oven, melt 6 tablespoons of butter over medium-low heat until foaming. Add flour and whisk into a smooth roux. Cook roux until slightly toasted smelling but not yet browned, 3-5 minutes. Slowly stream in milk whisking constantly to combine well. Do not pour too fast or the roux will seize and become lumpy.
When all of the milk is incorporated add remaining cream, pasta water, salt, herbs and spices. Stir until combined. Simmer over medium low until thickened and reduced, about 5-10 minutes.
Remove from heat and allow to cool slightly before adding cheese in handfuls, stirring in each handful until smooth. Repeat until all the cheese is combined into a smooth sauce, reserving 1½ cups if using for topping. If the cheese does not combine, return sauce to low heat and stir until smooth, being careful not to overheat sauce or it will break.
Add pasta to the cheese sauce and toss to combine. Transfer to a 9×13″ pan or 12″ cast iron skillet. Top with more shredded cheese, crispy fried onions or crushed crackers (below).
Bake uncovered 30 minutes in a 325°F oven until pasta is thoroughly cooked and toppings are lightly toasted.
For the cracker topping, crush two sleeves of Ritz crackers and combine with salt in a bowl. Pour 4 tablespoons melted butter over top and toss to combine thoroughly. Spread evenly over mac & cheese before baking.
Ricciarelli Cookies
Ingredients
- 2 egg whites
- 1 dash lemon juice
- 2 1/4 cups almond flour
- 1 3/4 cups powdered sugar
- 1 pinch salt
- 1/4 tsp baking powder
- 1 tbsp lemon zest about one medium lemon
- 1 tsp orange extract
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup powdered sugar, reserved
Directions
Prepare lemon zest and juice, setting aside. Sift together sugar, almond flour, salt and baking powder, and set aside. Whip egg whites into stiff peaks. Gently fold in dry ingredients. Add lemon zest, lemon juice, orange extract, almond extract and vanilla extract, folding to combine.
Line a baking sheet with silpat or parchment.
Roll dough into 1″ balls and arrange on the sheet, wetting hands with cool water occasionally to minimize the dough sticking while handling. Toss dough balls individually or in small groups coating generously in the reserved sugar, and return to the sheet.
Rest sugar-coated dough balls at room temperature for 1 hour, allowing a crust to form. Gently press the balls flat with the pad of thumb, or a clean, dry teaspoon, optionally forming cookies into ovals.
Bake 20 minutes in a preheated, 300°F oven. Allow cookies to cool and set cometely before handling.
Makes 20-30 cookies.
Adapted from https://www.pinchmeimeating.com/ricciarelli/
Easter Frittata
Leeks lend this dish a mild onion flavor, providing both structure and rexture
Ingredients
- 1 lb polish keilbasa, split lengthwise and sliced into half medallions
- 1 lb sauerkraut, drained
- 2 leeks, halved and chopped
- 2 potatoes, peeled and diced
- 10 eggs (approximately)
- 2 tbsp buttet
- 2-4 tbsp olive oil, for frying
- Smoked paprika
- Dried dill
- Granulated garlic
- Salt and cracked black pepper to taste
- 8 oz shredded cheese
Directions
Preheat oven to 350°F.
Wash, peel, and dice two medium potatoes into ½ inch cubes, about 2 cups. Soak cubes in cold water about 30 minutes to draw off starch.
Rinse leeks, trimming the root and tough green parts. Split lengthwise and coarsely chop. Soak in cold water 20 minutes, occasionally agitating, to rinse loose sand.
Drain sauerkraut, gently wringing out extra liquid in handfuls.
Split keilbasa lengthwise, and slice into half moons approximately ¼ inch thick. In a large skillet, heat 2 tbsp olive oil to shimmering. Add keilbasa slices and brown. Usong a slotted spoon, remove browned kielbasa to a heat proof bowl and set aside.
Drain and rinse potato. Add 2 tbsp olive oil and 2 tbsp butter to the drippings in the skillet, and heat until butter is gently foaming. Add the potatoes, tossing once to coat in oil. Season to taste with salt, pepper, garlic and paprika. and then par-fry until slightly browned but not cooked through. Drain leeks and combine with potatoes, sauteing until wilted. Combine sauerkraut, breakng up lumps and sauteing until heated through. Return kielbasa to the skillet and toss to combine. Reduce heat.
Combine 10 eggs (approximately) with ½ tsp salt and beat well. Season mixture with paprika, salt, pepper, garlic and dill. Pour eggs over mixture in skillet and fold to combine well. Sprinkle cheese over top in an even layer
Transfer to 350°F oven and bake uncovered 40 minutes, until the cheese is browned and a toothpick tests clean.
Garnish with fresh parsley, roasted tomatoes, or pastry.
Chicken taco filling #1
- 2 boneless, skinless chicken breasts
- ½ large onion, finely diced
- ½ poblano pepper, finely diced
- 3 cloves garlic, crushed and minced
- 3 tbsp tomato paste
- 1 can tomato sauce, 15 oz
- 1 sachet Goya Sazón, Culantro y Achiote flavor
- 1 cup chicken stock
- 3 tbsp olive oil
Marinade
- ¼ cup olive oil
- 2 tbsp like juice
- 1 tbsp onion powder
- 1 tbsp garlic.powder
- 1 tbsp cilantro leaves
- ½ tsp cracked black pepper
- ½ tsp sage
- ½ tsp salt
Directions
Prepare marinade, combining ingredients in a gallon freezer bag. Add chicken breasts. Evacuate air and marinate refrigerated 2 hours to overnight.
Preheat oven to 350°F.
Finely dice onion and pepper. Peel and mince garlic. In a hot skillet, add olive oil and heat until shimmering. Sear chicken well on one side, then flip and sear the other side. Remove to a heat proof plate and set aside.
Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.
Add remaining ingredients and combine. Return chicken to the sauce, and transfer to 350°F oven. Bake uncovered 30 to 40 minutes until chicken is tender.
Remove chicken to cutting board and rest 10 minutes. Optionally chop chicken into large chunks with a knife before shredding with a pair of forks. Return shredded chicken to the sauce, and stir to combine.
If sauce is too runny, reduce over medium heat until thickened
Serve hot.
Ground Beef Taco #1
Makes 12 servings.
Ingredients
- 1 lb ground beef 80/20, thawed
- ½ large onion finely diced, about 1 cup
- ½ poblano pepper, seeded and finely diced
- 3 cloves garlic, crushed and minced
- 3 tbsp tomato paste
- 1 can tomato sauce, 15oz
- 1 cup chicken stock
- 1 tbsp chili powder
- ½ tbsp chipotle powder
- ¼ tbsp cayenne powder
- 1 tbsp ground sage
- 1 tbsp dried cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp fennel seed, ground
- 2 allspice berries, ground, or ¼ tsp ground allspice
- Black pepper and salt to taste
Directions
Finely dice onion and pepper. Peel and mince. In a hot skillet, add olive oil and ground beef. Allow been to brown well on one side, then flip and brown the other side. Break up beef and cook until only a hit of pink remains. Remove o a heat proof bowl with a slotted spoon and reduce pan liquid.
Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.
Add remaining ingredients and combine. Raise to a bare boil over med-high heat, then reduce heat and simmer 30 minutes until vegetables are very tender, and the sauce has reduced & thickened.
Serve hot.