Jalapeno Poppers

 

To prepare Jalapenos
• 1/4 Cup Apple Cider Vinegar
• 3 Cups Water
• 10 Medium Jalapenos
For Bread Coating
• 3/4 to 1 Cup Panko Vegan Bread Crumbs
• 2 Tablespoons Nutritional Yeast Flakes
• 1 Tablespoon Extra Virgin Olive Oil
For Batter
• 3 Tablespoons Bob's Red Mill Egg Replacer
• 6 Tabelspoons Water
For Filling
• 3/4 Cup Blanched Slivered Almonds
• 2 Teaspoons Sugar
• 1/4 Teaspoon Salt
• 1/2 Cup Tofu, Well Drained
• 1 Teaspoon Extra Virgin Olive Oil
• 1 Teaspoon Onion Powder
• 1 Teaspoon Red Wine Vinegar
• 2 Tablespoons Canned Pimentos

Wearing plastic gloves, split peppers half way through length wise and with a small spoon carefully scoop out seeds. While doing this take care not to break the jalapeno. In a deep sauce pan bring water and vinegar to boil and add peppers, cover and boil for 7 minutes. Careful not to stick your face around the top of the sauce pan when raising up the lid. :D While those are cooking prepare bread crumbs and filling.

First place bread crumbs into food processor with olive oil and nutritional yeast and pulse 5 times. Pour into large mixing bowl and set aside. Prepare batter by mixing water and egg replacer together in a small mixing bowl and set aside.

Preheat oven to 400 degrees.

For filling, place almonds, salt and sugar into a food processor and blend for about 2 minutes or until clumps start to form. Place tofu, olive oil, onion powder, salt, red wine vinegar in processor and mix another 2 minutes. With a spoon stir in pimentos into filling mixture by hand.

Grease cookie sheet.

Drain peppers after cooked. Fill with filling using a small spoon. Dip into batter and then quickly place into bread crumbs mixture and roll the filled jalapeno around until completely coated. Place onto cookie sheet. Place in oven and bake 12 to 15 minutes.

 

Recipe by my vegan cookbook blog, Photos by Laura Spear

Bon Appétit,

Cajun Roasted Turkey

 

Ingredients

• 2 tablespoons Worcestershire sauce
• 1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
• 1/4 cup apple cider
• 3/4 cup honey
• 1 (12-ounce) bottle beer
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Creole seasoning
• 1/4 teaspoon cayenne
• 1/2 cup olive oil
• 1/4 cup finely minced garlic
• 1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 to 2 cups chicken broth, as needed for bottom of roasting pan

Directions

Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

Season the injected turkey well both inside and out with the kosher salt and black pepper and cajun seasoning. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
Recipe by Emeril (foodnetwork) Photo by Laura Spear

Classic Green Bean Casserole

For another variation try my garlic green bean casserole recipe!

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Recipe by Cambell's Kitchen, photo by Laura Spear

4 Pepper Deviled Eggs

Ingredients

• 6 hard boiled eggs, cooled and peeled
• 1 teaspoon whole pink peppercorns, divided
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole green peppercorns
• 1/2 teaspoon caper liquid
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• Pinch sugar

Directions 

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. Chill for at least 1 hour in the refrigerator before serving. 

Recipe by Alton Brown (food network), Photo by Laura Spear

Roasted Turkey with Fried Pecan-Bourbon Glaze

Ingredients
Turkey:
4 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired

Glaze:
2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon

For the turkey:
Directions

Preheat oven to 375 degrees F.
In a small mixing bowl combine all ingredients

Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.

Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe and photo by Paula Deen

Roasted Turkey with Maple Cranberry Glaze

Ingredients
Turkey:
8 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 (15-pound) turkey
Stuffing, if desired

Glaze:
3 tablespoons butter
1 (12-ounce bag) cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Turkey:
Directions
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients together and store in an airtight container for up to 6 months.
Recipe by Paula Deen, Photo by Laura Spear

Marmalade Meat Balls

We had these at Christmas, they were yummy!

Ingredients

• 2 pounds fully cooked frozen meatballs (recommended: Armanino)
• 1 bottle (16-ounce) catalina salad dressing
• 1 cup orange marmalade
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon red pepper flakes

Directions

Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours

Spicy Meatballs

Ingredients

For the meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 1 cup plain bread crumbs
• 1/2 cup milk
• 1/2 cup finely chopped onion
• 2 eggs
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
• 1 1/2 teaspoons salt
• 1 tablespoon canola oil
• 
  
• For the sauce:
• 2 tablespoons canola oil

• 1 cup finely chopped onion
• 2 teaspoons crushed red pepper flakes
• 2 cups ketchup
• 1/4 cup brown sugar
• 2 tablespoons red wine vinegar

Directions

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:

Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

Recipe and pic from Food Network

Rachel Rays Fried Mozzarella Bites

We had these at new years, they were great!

Ingredients

• Olive oil, for frying
• 1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water
• 1 pound fresh smoked mozzarella, found in the specialty cheese case
• 1 cup all purpose flour
• 2 eggs
• 1/3 cup milk, eyeball it
• 2 cups Italian style bread crumbs
• 1/2 cup grated Parmesan or Romano
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 stems or large sprigs each fresh parsley, sage, thyme
• Fine salt

Arrabiata - In A Hurry Dipping Sauce:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, chopped
• 1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount
• 1 (28-ounce) can crushed tomatoes
• Coarse salt
• Bamboo skewers, 6-inch, or party picks, for dipping

Directions

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.

For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.

To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.

Recipe and Pic Rachel Ray

Crostini Alla Romana

Crostini Alla Romana 

(we had for new years 2009, they were great!!!)

Ingredients

• 12 1/2-inch thick slices ciabatta bread
• 12 slices thinly sliced prosciutto (about 6 ounces)
• 1 pound fresh mozzarella, cut into thin slices
• 3 tablespoons butter
• 6 sage leaves
• Pinch of salt
• Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.

Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

Recipe and pic Food Network

Grilled Prawns with Caper Tzatziki

We had this for New Years 2009,  really yummy!!

Grilled Prawns with Caper Tzatziki

Ingredients

• 1/2 cup nonfat plain Greek Yogurt
• 1/4 cup extra-large capers, drained and finely chopped
• 1 small shallot, finely minced
• Salt and freshly cracked black pepper
• 12 large prawns, about 1 pound, peeled, deveined, tail left on
• Olive oil, for grilling

Directions

Preheat a stove top grill pan to high heat.

In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle.

Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.

To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt. These are terrific with a small salad, rice, or pasta on the side.

Recipe and pic from Food Network

Rachel Rays Sausage Stuffed Mushrooms

SAUSAGE STUFFED MUSHROOMS


Ingredients:
1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
Stuffing:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls
Directions
Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.


Recipe Rachel Ray