Chip Dip

24 oz. sour cream

3 tbs finely diced shallots 

1 tbs Worcestershire Sauce

4 tbs beef base

Mix all together and refrigerate overnight.

Chicken and Gnochi

 

SUN DRIED TOMATO CHICKEN AND GNOCCHI

yield: 4-6 SERVINGS

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR

Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

 4.94 stars (18 ratings)

INGREDIENTS:

• 1 (16-ounce) package cauliflower potato gnocchi
• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 1 medium shallot, diced
• 1/2 cup sun dried tomatoes halves
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 3/4 cups chicken broth
• 1/4 cup dry white wine*
• 1/2 cup half and half
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup freshly grated Parmesan, about 2 ounces

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
4. Melt 2 tablespoons butter in a large skillet over medium heat.
5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
6. Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
7. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
10. Place into oven and bake until bubbly, about 10-12 minutes.
11. Serve immediately.

NOTES:

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Paula Dean Hot Crab Dip

 Paula Dean Hot Crab Dip

Ingredients

1 lb of lump crab meat

1 cup of grated pepper jack cheese

3/4 cup of Mayo

1/4 cup of grated Parmesan

1/4 cup of minced green onions

6 roasted garlic cloves or 2 minced cloves

3 tablespoons of Worcester Sauce

2 tablespoons of fresh lemon juice

1 teaspoon of hot sauce

1/2 teaspoon of dry mustard

salt and pepper

Combine ingredients and bake at 350 for 30 minutes. 

Deez Nuts

Deez Nuts

From Ina Garten 

INGREDIENTS

• Vegetable oil
• 3 cups 

  whole roasted unsalted cashews (14 ounces)

• 2 cups 

  whole walnut halves (7 ounces)

• 4 cups 

  whole pecan halves (7 ounces)

  1/2 cup 

  whole almonds (3 ounces)

• 1/3 cup 

  pure maple syrup

• 1/4 cup 

  light brown sugar, lightly packed

• 3 tablespoons 

  freshly squeezed orange juice

• 2 teaspoons 

  ground chipotle powder

• 4 tablespoons 

  minced fresh rosemary leaves, divided

• Kosher salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

3. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

4. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

 

Bright Eyes Coctail

 Make simple syrup and add green fennel leaves to steep

Use juicer to make juice - 1 part cucumber to 1 part lemongrass stalkJuice lemons

Instructions:

Combine the following and shake:

• 1 part lemon juice
• 1 part simple syrup
• 1 part cucumber lemongrass juice
• 2 parts Gin

Shake and serve.

Garnish with dried lemon slice

From Portland ME trip 11-2021

Fresh Strawberry Punch

Ingredients

3 cups of fresh strawberries

Mint Simple Syrup

4 Lemmons

2 cups of vodka

Sparkling Water

Blend fresh strawberries and strain - should yield about a cup

Zest Lemons and then juice - add to the strawberry puree 

Add 1/2 cup of simple syrup

Add 2 cups of vodka

Mix 1 part strawberry mixture to 4 parts sparkling water serve over ice

Gwyneth Paltrow Sweet Potato Turkey Chili

SERVINGS: 4

Yield: Makes 6 1/2 cups

INGREDIENTS

• 14 ounces sweet potatoes, peeled and cut into 3/4-inch chunks
• 1/4 cup extra-virgin olive oil
• Coarse sea salt
• 1 large yellow onion, diced (1 1/2 cups)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin, or more to taste
• 1/2 teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste
• 1/2 teaspoon mild chili powder, or more to taste
• 1 pound ground turkey, preferably dark meat
• 28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
• 1/2 cup water
• 14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse)
• Chopped fresh cilantro, for serving
• Chopped fresh scallions, white and light-green parts, for serving

DIRECTIONS

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.

Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.

Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.

Add the tomatoes and their juices and a big pinch of salt; increase the heat to high and add the water. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes.

Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavors.

Divide among individual bowls; top with the cilantro and scallions. Serve hot.

Nutritional Facts

Calories per serving (using no-salt-added beans and tomatoes): 530

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% Daily Values*

Total Fat: 24g37%

Saturated Fat: 5g25%

Cholesterol: 90mg30%

Sodium: 330mg14%

Total Carbohydrates: 49g16%

Dietary Fiber: 11g44%

Sugar: 12g

Protein: 29g