Nutella Pretzel Bars

These are a fun way to celebrate National Pretzel Day! I got inspiration for this dessert from a cook named nicoled on Tasty Kitchen’s website.

Time: 40 minutes                Serves: 9

Ingredients

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• 8 tbsp butter, melted plus extra (about 1tbsp) for greasing the pan
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup Nutella
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup crushed pretzels, divided (I used cajun seasoned pretzels)

How to make it

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• Preheat oven to 350F. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving 2″ overhang on both edges. Butter the parchment.
• In a large bowl, whisk butter, sugars, and Nutella until smooth. Whisk in egg and vanilla. Add flour, mix just until moistened (do not overmix). Fold in 1/2 cup of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining crushed pretzels.
• Bake until tip is golden brown and a tester inserted in the center comes out clean, about 20-30 minutes (mine took 25 minutes). Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into squares (I cut mine into 9 large ones, you can make them smaller if you wish). Store in an airtight container for up to 2 days – if they last that long!

Maple Glazed Steak & Mushrooms

Another one of my beau’s creations. The mushrooms take it over the top.

Time: 15 minutes               Serves: 2

Ingredients

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• 2 10 oz. rib eye steaks (or size and cut of your choice)
• 1/4 cup Cabernet or similar
• 2 tbsp Worcestershire
• 2 tbsp Balsamic
• 1/2 tsp Sriracha (more or less to taste)
• 2 tbsp olive oil
• 1 tbsp butter (more if needed for mushrooms)
• seasoning mixture: salt, garlic (granulated), onion(granulated), black pepper, red pepper, dill seed,fennel seed, mustard seed, and coriander
• 4 tbsp maple syrup
• 1/2 pound white or baby bella mushrooms, sliced

How to make it

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• Combine Cabernet, Worcestershire, Balsamic, and Sriracha. Mix well. Place steaks in a non-reactive, seal-able container and pour mixture over top. Seal and place in fridge. Allow to marinate for at least 30 minutes but up to overnight.
• Heat broiler to 425F with broiling pan on top rack of oven.
• Heat skillet over medium heat, add olive oil and butter. Liberally season both sides of each steak with seasoning mixture. Once butter melts place steak in skillet. Sear on each side for about 2 minutes.
• Transfer to broiling pan and pour 1 tbsp maple syrup on each steak. Cook for 4 minutes, turn and pour 1 tbsp maple syrup on each steak. Continue to cook for 4 minutes or until reached desired temperature (doneness).
• Meanwhile, scrape up browned bits in skillet. Add mushrooms and saute. Add a bit more butter if needed. Saute until desired texture is achieved.
• Top steaks with mushrooms to serve.

Rustic Heirloom Tomato Tart

A lovely celebration of one of summer’s greatest offerings: Heirloom Tomatoes, which are marinated in balsamic and nestled atop cheesy flaky crispy goodness.

Time: 30 min hands-on 2 1/2 hours total             Serves: 8

Ingredients

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• Pastry

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• 3/4 cup AP flour
• 1/2 cup whole wheat pastry flour
• 8 tbsp cold butter or Earth Balance, cut into pieces
• 1/4 cup sour cream
• 1/4 cup very cold water
• sea salt

• Tomatoes

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• approximately 1 pound assorted heirloom tomatoes, sliced 1/4″ thick
• 2 tbsp balsamic vinegar
• sea salt & black pepper, to taste

• To Assemble

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• 1 tbsp Dijon mustard
• 1/4 pound herb & spice havarti cheese, thinly sliced
• 1/4 cup grated parmesan cheese

How to make it

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• Pastry

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• Place flours and butter in bowl of food processor fitted with dough attachment or S-blade.
• Pulse a few times until butter is about pea sized.
• Add sour cream and cold water and salt to taste. Process just until dough begins to hold together.
• Remove from processor bowl and shape into a ball. Cover with plastic wrap and chill in fridge for at least one hour.

• Tomatoes

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• Place tomato slices in a flat dish, such as a pie plate or similar. Cover with vinegar and season to taste with salt & pepper. Chill until ready to use (up to an hour with the pastry dough).

• To Assemble

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• Preheat oven to 400F.
• Remove pastry dough from fridge. Place ball of dough in center of a sheet of parchment paper. Roll out as evenly as possible into a 12-inch round, about 1/4″ thick. Alternately you could split the dough in two and make two smaller, 6-inch rounds.
• Spread mustard on dough round, leaving a bit of an edge naked.
• Top with cheese, followed by marinated tomatoes.
• Carefully fold up edges of pastry, you may pipe or flute the dough if you’d like.
• Sprinkle grated Parmesan over top, getting some on the crust as well. Place in oven and bake for 30-35 minutes until golden brown.
• Best served fresh baked & warm out of the oven. May also be served at room temp.

Michigan Chicken Salad

A lovely summer salad for a Michigander, or anyone I also love to prepare it in the fall during apple picking season.

Time: 5 minutes             Serves: 4

Ingredients

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• 4 cups cooked cubed chicken (I grilled mine withsalt & pepper and olive oil)
• 1/3 cup chopped pecans, toasted if desired (may sub walnuts)
• 1/3 cup dried cherries (Michigan if possible)
• 1/2 cup diced celery
• 1/2 cup diced gala apple
• 1/4 cup green onions, chopped *optional
• 1/4 cup parsley, chopped *optional
• sea salt & black pepper, freshly ground – to taste
• 1/4 tsp celery seed
• 1/4 cup mayo
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice

How to make it

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• Combine first 9 ingredients in a large mixing bowl. In a separate smaller bowl combine mayo, yogurt and lemon juice. Slowly add to larger bowl, mixing as you go so you don’t overdress. If you like your chicken salad with more dressing/sauce, feel free to add to your liking. Chill or serve at room temperature. Serve on a fresh croissant, bed of greens, or wrapped up in a large leaf of romaine or butter lettuce.

Inner Cheese Burger

An episode of Man Vs. Food inspired my beau to make these delicious burgers.

Time: 15 min           Serves: 2

Ingredients

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• Burgers

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• 1/2 pound ground sirloin
• Lawry’s Seasoned Salt - to taste
• black pepper, freshly ground – to taste
• 1/4 cup water
• 1/4 cup Grolsch beer or similar
• 2 slices (about 2 oz.) extra sharp cheddar cheese (we used Hoffman’s)

• To Serve

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• 2 Brioche buns
• spicy brown mustard
• 4 slices fresh tomato
• 4 pieces romaine lettuce
• Kosher dill pickles

How to make it

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• Burgers

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• Put water in medium skillet and heat over medium.
• Season beef with Lawry’s and black pepper. Separate into 4 equal portions and roll into balls. Flatten to between 1/4 – 1/2 inch thick. Fold cheese slices so stacked 2×2 inches. Place in center of one patty, top with another patty and gently press edges and if needed push edges back up to retain patty shape. Repeat.
• Place patties in skillet. Cover and cook about 2-3 minutes on each side, until water evaporates. When turning patties be careful not to press down or squeeze. Add beer after water has evaporated, cover and continue to cook 2-3 minutes on each side. Remove from heat.
• Note that some cheese will leak out and it’s best not to over handle to meat as it compromises the juiciness.
• Serve with recommended fixings or your favorites.

Citrus Salmon En Papillote

Wanting to try something different with salmon, without getting to experimental so as not to throw off my beau (who has just recently acquired a taste for salmon), I was pleased to come across this method. I have been familiar with it for some time, but had yet to give it a try myself. Why didn’t I try this sooner?! It’s SO easy, quick and elegant! Versatile, too!

Time: 15 minutes              Serves: 2

Ingredients

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• 2 4 oz salmon fillets
• 2 slices navel orange
• 2 slices lime
• 2 tbsp chopped parsley
• splash lemon juice
• sea salt (I used Himalayan pink) and freshly ground pepper, to taste
• olive oil spray
• 1 small bunch thin asparagus, trimmed & halved.

How to make it

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• Preheat oven to 425F.
• Cut two 12-inch pieces of parchment paper. Fold each in half and round out the corners with scissors. Unfold.
• Place asparagus pieces in center of trimmed paper. Spray with olive oil and season with salt & pepper. Top with salmon fillet, and spray with olive oil. Season with salt & pepper. Top with chopped parsley & a squeeze of lemon juice. Top with sliced citrus.
• Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
• Bake for 10-12 minutes.
• To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food, or advise diners to very carefully unroll packets if not cut.

Mini Berry Shortcakes

An adorable perfect bite, just sweet enough to satisfy your craving but small enough to stay light for summer time enjoyment. Perfect for July 4th cookouts with the festive colors

Time: >1 hour             Yield: 40 

Ingredients

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• 1 can refrigerated buttermilk biscuits (I used Trader Joe’s)
• 1 1/2 pounds strawberries
• 1 tub whipped dessert topping, thawed (I used Trader Joe’s)
• 40 blueberries
• toothpicks or mini skewers

How to make it

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• Preheat oven to 350F.
• Line 2 baking sheets with parchment paper.
• Cut two 1/2 inch slices from each strawberry (save leftovers for other use). I kept the two slices stacked on themselves so I could use the same strawberry for one skewer for better fit.
• On a lightly floured surface, roll a biscuit into a 5-inch circle. Cut seven 1-1/2 inch circles and place on prepared baking sheet. Bake 7-8 minutes or until golden brown.
• Allow biscuits to cool completely before you start to assemble the shortcakes.
• Cut each biscuit in half. Some rise taller, those may be cut into thirds.
• Layer a flat piece of biscuit with whipped topping, a slice of strawberry, followed by another piece of biscuit, whipped topping & strawberry. Top with a top piece of biscuit. Skewer a blueberry and push it to the top of the toothpick/skewer. Then stick through assembled short cake, careful not to handle to hard so as not to disturb the whipped topping much.
• Continue until all shortcakes are assembled.
• Enjoy the reaction you get when you share them!

Challah French Toast

A treat from my childhood with my own little twist.

Time: 15min prep, 20min cook                 Serves: 2

Ingredients

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• 4 slices of challah – about 1-inch thick (day old is best)
• 1/3 cup milk (I used skim)
• 1 large egg
• 1 1/2 tbsp AP flour
• 1 tsp brown sugar
• 1 tbsp Licor 43 (vanilla flavored liquor) or 1 tsp vanilla extract
• 1 tsp cinnamon
• 1-2 tbsp butter
• confectioners sugar, to serve
• maple syrup, to serve

How to make it

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• Combine milk, egg, flour, sugar, liquor/extract and cinnamon in a bowl. Whisk & mix well to incorporate. Pour into an 8×8 glass casserole dish or similar.
• Soak challah pieces in egg mixture for 60 seconds on each side. You will probably have to do this in batches.
• Heat a large skillet over medium heat. Add 1 tbsp butter. Once melted, add first batch of challah pieces.
• Cook for 3-5 minutes on each side, until well browned & cooked through but not burned. Pay close attention and adjust temperature as needed.
• Add butter as needed and repeat with next batch until all challah is cooked.
• Serve sprinkled with powdered sugar and maple syrup on the side for each person to drizzle on to their liking.

 

Spaghetti alla Carbonara

This quick, simple-to-make dish will make you look like a kitchen rock star. Pairs perfectly with grilled/roasted asparagus.

Time: 15 minutes                 Serves: 2

Ingredients

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• 6 oz. spaghetti
• 1 tbsp olive oil
• 2 oz. bacon or pancetta, cut into cubes or strips
• 2 garlic cloves, chopped
• 2 shallots, chopped
• 1 large egg
• 1/2 cup grated Parmesan, plus more for garnish
• 2 tbsp heavy cream or half & half
• 2 tbsp dry white wine (may sub with chicken stock or more cream)
• freshly ground black pepper and sea salt – to taste
• 2 tbsp roughly chopped fresh herbs, plus a pinch for garnish (I used basil, oregano and flat leaf parsley)

How to make it

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• Cook pasta in salted water until al dente.
• Meanwhile, combine egg and Parmesan in a small bowl and whisk together.
• Heat oil in a deep skillet (big enough for pasta too) over medium heat. Add bacon and saute for about 3 minutes until crisp and fat is rendered. Shallots and saute for 1-2 minutes, then add garlic and saute an additional minute.
• Add hot pasta to pan and toss for about 2 minutes to coat in bacon fat.
• Remove pan from heat. Add egg mixture, tossing until eggs thicken. Add cream, wine and herbs and toss to incorporate. Season with salt & pepper to taste.
• Top with a pinch of fresh herbs and grated Parmesan to serve.

Spinach Ricotta Gnudi

The Italian word “gnudi” means nudes in English and are called so b/c they are basically ravioli filling minus the pasta wrapper, with a little flour added so they won’t fall apart. Like gnocchi, they are dumplings and have a soft, pillowy (is that a word?) texture but are harder to mess up I broke in my new food processor with this one, yay!

Time: 30 minutes            Serves: 4-6

Ingredients

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• 1 cup fresh ricotta cheese, drained for about an hour
• 1 egg shopping list
• 1/4 cup grated Parmesan cheese (plus more for garnish depending on how you serve them)
• pinch of grated nutmeg
• salt & white pepper to taste
• 3 cups baby spinach leaves, stems removed
• 1/2 cup AP flour, divided
• 2 tbsp fresh herbs, optional (I used basil and chives)

How to make it

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• Bring a medium pot of salted water to boil. Drop in spinach leaves and let poach for 1-2 minutes, just until wilted. Remove from water and drain well. Once cool enough to handle, chop finely & squeeze moisture out.
• Bring a large pot of salted water to boil.
• Place drained ricotta, egg, Parmesan, spinach, nutmeg, salt & pepper (and herbs if using) into bowl of food processor. Turn on and process until well incorporated.
• Take 1/4 cup of flour and add in 3 batches, pulsing processor with each addition until almost incorporated.
• Flour your workspace and a pie plate or similar with remaining flour.
• Scrape dough off sides and out of processor bowl. Knead dough on floured surface 5-10 times.
• Split into two parts. Roll each into a rope about about 20 inches long and 1 inch wide.

• Cut into 1 inch pieces.

• Place into floured pie plate and toss to cover all sides.

• At this point I attempted to make decorative indentations with a fork, but it was not as pretty as I’d have liked and not necessary (By the way, do you see that cutie in the bottom right corner?)
  

• Carefully place gnudi into pot of boiling, a few at a time using a slotted spoon. Do not overcrowd the pot, work in batches if needed. Cook for 4-6 minutes. Carefully remove with slotted spoon onto paper towel lined plate .
  

• Keep warm with a foil tent if needed.
• I served the gnudi with Tomato Butter Sauce, sprinkled with more grated Parmesan.
• I ate 10, and this recipe yields about 40.
• I froze half of the batch. After tossing each dumpling in flour I placed them on a parchment lined baking sheet and put it into the freezer. After an hour I transferred them to a plastic freezer bag for later use. I will place them into boiling water from frozen to cook, not defrost them beforehand.
• These may also be prepared in other ways. For example, with herbed brown butter.