Deviled eggs for Easter

 Deviled eggs:

https://natashaskitchen.com/deviled-eggs/

Didn’t include the chopped pickles, the pickle juice was good- could use a smidge more or more Dijon but overall very tasty!

Grandma & Dis caramel popcorn

 

Panzanella salad

 

Doughnuts to make

 https://www.williams-sonoma.com/m/recipe/air-fried-doughnuts-with-matcha-and-hibiscus-glazes.html?cm_cat=Facebook&fbclid=IwAR1XN7FPDqFPUvTRIc-TY0rqM5_VDvWcux1UzcqXrfNPHF99QlyH6fj6Ons&sf174598891=1&cm_ite=airfrieddoughnuts&cm_ven=socialmedia&cm_pla=recipe

Mimi's Anise Cookies

Updates and recs 2024: add baking powder in with flours, maybe refrigerate while setting for 30 minutes(not tested but an idea!), use a small ball and roll into a “snake”

COOKIES

5 1/2 cups flour

1/2 cup butter melt with 1/2 cup milk (cool)

1 1/2 cups sugar

1/4 cup anise seed

5 teaspoons anise oil

3 eggs (beat)

1/4 cup lemon juice

4 teaspoons baking powder

GLAZE:

2 cups confectioner sugar

3 Tbsp milk

a little anise oil

Oven at 350 degrees

Mix flour and sugar

Then add cooled butter & milk

Mix again

Then add eggs, lemon juice, anise seed & oil, baking powder.

Mix good (knead) 

Let set 1/2 hr

Mix again

Bake on greased baking sheet 20 min

Glaze & add sprinkles

Baked Salmon (mom's recipe)

 500 degrees

In a Pyrex, add two teaspoons olive oil two teaspoons butter, let melt in oven

Add salmon- skin side up, 5 mins, flip, 4 mins

Roasted Broccoli

 

Ingredients

• 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, sliced
• Kosher salt and freshly ground pepper

Directions

1. Preheat oven to 450 degrees F.
2. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
3. Serve warm.

Banana Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
• 2 shakes of cinnamon
• 1/2 teaspoon pure vanilla extract
• 
  
• Instructions
• 1. Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
   **I used the griddle at 325 degrees to be perfect- too low they don't caramelize deliciously, too high they burn a little and cook too quick

https://www.mybakingaddiction.com/banana-pancakes/

dinner reminder recipes

Regular dinner foods:

Stir Fry recipe
hamburgers
sausages
pasta/red sauce/sausage
tacos (ground beef)
chicken thighs in skillet (from Joey)


imjeddrah



Lunch Foods:
avocado toast

Soft Pretzels - Alton Brown

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

1. 1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. 2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
3. 3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4. 4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
5. 5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

https://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe-1948242

Hidden Heart Cake

Camille's first birthday cake

Ingredients

Hidden heart:

• 1 15.25-ounce box red velvet cake mix + ingredients to make the cake

White cake:

• 1 115.25-ounce box white cake mix
• 1 cup whole milk
• 1/2 cup unsalted butter melted
• 4 large eggs at room temperature

Chocolate ganache:

• 3/4 cups chocolate chips
• 1/4 cup + 2 tablespoons heavy cream

Instructions

Hidden heart:

1. Preheat the oven to 350 degrees. Spray a 10- by 15-inch jelly roll pan with cooking spray. Line the pan with parchment paper, then spray the paper with additional cooking spray. Set pan aside.
2. Prepare the red velvet cake mix according to the directions on the box. Pour the batter into the prepared pan and bake 16 to 20 minutes, until the cake springs back when pressed lightly with your fingertip and a cake tester inserted in to the center of the cake comes out clean.
3. Cool in pan to room temperature, then gently flip the cake out onto a large cutting board to cool completely. Once cake is fully cooled, use a 2-inch heart-shaped cookie cutter to cut out about 25 hearts.
4. Place the hearts on a baking sheet lined with parchment paper and freezer for at least 3 hours, or overnight. Leave them in the freezer while you prepare the white cake batter.

White cake:

1. Preheat the oven to 350 degrees. Spray a 10-inch bundt pan with cooking spray and set pan aside.
2. Combine cake mix, milk, butter, and eggs in a large mixing bowl and beat for 2 minutes on medium speed. Pour 1 1/2 cups of batter into the prepared pan. Arrange the frozen hearts on the batter with the top of the hearts facing downward. You’ll probably need to slice the hearts in half to get them to fit neatly around the curve of your pan; pack the hearts in tightly to minimize gaps between them.
3. Carefully pour the remaining white cake batter in the pan over the cutout hearts.
4. Bake 44 to 50 minutes, until a cake tester inserted into the cake comes out clean. Cool in the pan for 30 minutes, then carefully remove the cake to a wire rack to cool completely.

Chocolate ganache:

1. Heat the heavy cream over medium heat until it just begins to steam. Place the chocolate chips in a heatproof bowl and pour the hot cream over it. Let sit for 4 minutes, then whisk until chocolate chips are melted and the mixture is smooth. Drizzle the ganache over the cooled cake and refrigerate the cake to set the ganache. Slice and serve.

Recipe Notes

1. Be sure your heart cookie cutter will fit in your bundt pan.  Remember your white cake batter won’t go all the way to the top of the pan so you want the heart small enough to fit into the pan with plenty of room.
2. You’ll bake the cake you use for the hearts in a jelly roll pan.  This will result in hearts that are fairly thick so don’t forget to slice them in half before you put them in the pan.  This allows them to fit around the pan’s curves better.
3. If you have trouble cutting the hearts out without the cake crumbling, freeze the cake for 30 to 60 minutes; it will firm up and be easier to cut.
4. Pack the hearts into the pan as tightly as you can get them so you don’t have gaps where only white cake is showing.  (If this happens when you slice your cake just shave a little off the sides and the heart should appear.) 

https://itsybitsykitchen.com/hidden-heart-valentines-day-cake/

Mustard Vinaigrette (Pantry)

Mustard Vinaigrette (from the Pantry)

1x (8 servings)
6 TBSP olive oil
1 1/2 tsp apple cider vinegar
4 1/2 tsp white wine vinegar
2 TBSP dijon
salt to taste

Combine vinegars and mustard in large bowl. Slowly whisk in oil. Add salt to taste.

Goes great lightly dressed on arugula.

Pomegranate Pear Green Salad with Ginger Dressing

https://cookieandkate.com/pomegranate-pear-green-salad-with-ginger-dressing/

Pomegranate & Pear Green Salad with Ginger 

Salad

• ½ cup raw pecans (halves or pieces)
• 5 ounces baby arugula
• 2 ounces (about ½ cup) goat cheese or feta, crumbled
• 1 large ripe Bartlett pear, thinly sliced
• 1 Honeycrisp or Gala apple, thinly sliced
• Arils from 1 pomegranate

Ginger dressing

• ¼ cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar, to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon finely grated fresh ginger
• ¼ teaspoon fine sea salt
• About 10 twists of freshly ground black pepper

INSTRUCTIONS

1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
2. Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
3. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Royal Icing (Decorate Christmas cookies)

HOW TO DECORATE COOKIES WITH ROYAL ICING

• Category: Dessert

INGREDIENTS

• 3 tbsp meringue powder
• 4 cups powdered sugar
• 6-8 tbsp water

INSTRUCTIONS

1. Combine meringue powder and powdered sugar in the bowl of a mixer.
2. Add 6-7 tablespoons of water and mix with whisk attachment at medium speed for about 7-10 minutes, or until icing looses it’s sheen. Begin with 6 tablespoons and add up to an addition tablespoon if needed to get the icing smooth for mixing.
3. Once icing is ready, add additional water to get the right consistency for piping. See notes and video above for guidance on consistency, coloring and piping.

Lulus notes:

I needed more water then expected to be able to pipe out comfortable from a bottle- possibly an extra 1 tablespoon total after the 7 tablespoons.

https://www.lifeloveandsugar.com/2015/12/07/how-to-decorate-cookies-royal-icing/

Creamy Parmesan Garlic Mushroom Chicken

https://therecipecritic.com/2016/06/creamy-parmesan-garlic-mushroom-chicken/

Halloween Peps Party

Meal Idea 2017
- Meringue Ghost
- Chex Mix
- Animal Crackers
- Edamame Dip (from pumpkin)
- Skull cake
- Cheese Tray

Christmas Eve Dinner

2017: (Quarders fam)

Apps:
Clam & Crab Dip
Smoked Salmon
Cheese ball
idea - radishes & butter

Dinner:
No-knead bread (Jim Lahey recipe)
Asparagus Spears wrapped in Prosciutto (oil asparagus on a baking sheet, salt/pepper, cut prosciutto long way, wrap around like a candy cane, broil for 2-3 minutes)
Potatoes au Gratin
Arugula salad (olive oil, lemon, pine nuts, shaved & grated parm)
Ham

Dessert:
orange peels
toffee
sugar cookies

2018: (mccourts)
Apps:
Edamame
Veggie tray
cheese tray
cheese straws (not worth the effort)

Main:
Potatoes w/rosemary & garlic on the grill and in foil packets
Ham from met market
arugula salad

Dessert:
toffee
sugar cookies
lemon fennel cookies


2019: (McCourts)
Apps:
Brie in pastry/peach jam
Veggie tray w/blue cheese dressing
salamis
almonds

Main:
Leg of lamb
Potato Lentil Salad (Smitten Kitchen)
Pomegranate Pear salad (on blog)

Pie Crust

Delicious, easy, rolls out well. Can do the whole thing in a food processor.



Ingredients;
2 1/2 Cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
7 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold shortening, cut into small pieces

Step 1

Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.

Step 2

Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.

http://www.myrecipes.com/recipe/best-basic-pie-crust-dough

Swiss meringue buttercream

Swiss Meringue Buttercream

7 egg whites

1 1/2 cups sugar

1 teaspoon salt

6 sticks (2 1/2 cups) unsalted butter, at room temperature, cut in to 24 pieces

1 teaspoon vanilla extract

Place sugar, egg whites and salt in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla extract, and beat just until combined.

from Treats-SF.com

Lemon Curd

http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910