Comfy Cuisine- Home Recipes from Family & Friends

Artisan Cast Iron Dutch Oven Bread

2019-02-28T16:46:00.000-05:00

This recipe is a typical one with two rising periods. Most of this time it's the yeast working and not you!

2 cups water

1 Tablespoon sugar

1 packet active dry yeast

1 Tablespoon salt

6 cups bread flour

Toppings of your choice - I used "everything bagel" topping

Proofing the Yeast:

Pour the water, hot from the tap, into a mixing bowl. Add the sugar and stir until it dissolves. As the water dissolves the sugar and warms the bowl, it cools somewhat and should be just right for activating the yeast - somewhere between 95 and 115 degrees is fine. Add the yeast and let the mixture sit for 5 or 6 minutes until it begins to bubble and show signs of life.

Don't add the salt yet. Yeast doesn't like salt and will be happier if you add it after you stir in the first cup of flour.

Stir in your first cup of flour into the yeast mixture and add the salt. Then stir in 4-1/2 cups more flour. When the dough begins to hold together and pull away from the sides of the bowl, it is ready to knead.

If you like to knead by hand, by all means do so. I use the dough attachment of my stand mixer. Knead for 3 to 4 minutes adding a little flour at a time so the dough is not sticky. Let rest for 15 minutes and continue kneading another 3 to 4 minutes.

First Rising

Form the dough into a nice, round ball and place it in your greased bowl, turning it over so the top has a thin layer of oil on it. Cover the bowl with a damp towel or a piece of plastic wrap. It's a good idea to grease the underside of the plastic wrap so that it won't stick if the dough comes in contact with it. Put the dough in somewhere cozy and let it rise until doubled in bulk. This will take anywhere from 1 to 2 hours. After it has risen, punch the dough down and cover it and return it to it's cozy spot. Let rise again - about 45 minutes.

Shape the loaf tucking the ends underneath into the center - this will be the bottom of your loaf. Turn the loaf over and tidy it up if necessary. Place is on a piece of parchment paper a little bigger than your dutch oven. Cover with a towel while we preheat the oven.

Preheat your oven to 450 degrees

Place your dutch oven, top and bottom in to preheat for 30 minutes.

When your oven is ready, remove both top and bottom of heated dutch oven (careful!).

Pick up your loaf with the parchment paper and place it in the bottom half. Use a mister spray to spray your loaf. Sprinkle with your favorite toppings and cut two slits with scissors or a razor. Cover the pot and place it in the oven. Let bake for 25 to 30 minutes. Remove cover and bake an additional 10-15 minutes until crust is golden brown.

The dutch oven is the secret to a fabulous homemade bread!

Take out some butter to soften while the bread cools and enjoy!

~Patti

~Adapted from King Arthur Flour Cookbook

Old-Fashioned Chow-Chow Relish - The Loveless Cafe

2017-09-01T11:40:00.001-04:00

What is Chow-Chow Relish?
This relish has long been a favorite on pinto beans in the South. It originated from using end of the season vegetables in the garden. It also has some roots from the Pennsylvania Dutch. I remember my Mom making this growing up. She would make quarts and quarts of the stuff and we would eat it straight from the jar.
I just recently returned from an amazing trip to Nashville and made at stop at the Loveless Café. In one of the stores, Jams and Hams, were all sorts of delish preserves, peppered bacon and Chow-Chow relish. I picked up a jar and quickly polished it off! Of course, one jar was not enough so here's the recipe straight from the Loveless Café for you to make at home. It's great on hamburgers, hot dogs and great added to deviled eggs. There is no canning involved as this will keep 2-3 weeks in the fridge. If you want to process it - 12 minutes will do the trick.

Ingredients
2 cups diced green bell pepper 2 cups diced sweet red bell pepper 1-1/2 cups diced firm green tomatoes 2 cups diced sweet onion 1-1/2 cups diced green cabbage 1 Tbsp. kosher salt 3/4 cup granulated sugar 1/2 cup apple cider vinegar 1/4 cup water 3/4 tsp. dry mustard 1-1/2 tsp. mustard seed 1/2 tsp. crushed red pepper 1/4 tsp. celery seed 1/4 tsp. turmeric 1/4 tsp. ground ginger

Directions
In a large non-reactive skillet, bring water, salt, sugar and spiced to a simmer. Add vinegar and bring to a boil before adding all vegetables.
Stir to coat all the vegetables, reduce heat to medium and continue to cook and stir for approximately 5-10 minutes or until vegetables become tender.
Transfer to glass jars, let cook and refrigerate. Will keep for 2-3 weeks in the fridge. If you want to process this in a water bath, process 12 minutes.
You can add any mixture of veggies that you like to this recipe. Mom added cauliflower and green beans.

Recipe - The Loveless Café

Nashville, Tenn.
Prep Time: 15 mins.
Cook Time:10 mins.
Makes 2 16 oz. jars

Picadillo Sloppy Joes

2017-08-02T12:52:00.000-04:00

A new twist on an old favorite!

Ingredients:

1 medium onion, chopped

2 Tbsp. olive oil

1 Tbsp. chopped garlic

Salt & Pepper to taste

1 lb. ground sirloin (90% lean)

1 - 15 oz. can Ro-tel tomatoes with green chilis

3/4 cup chili sauce

1/2 cup water

1/4 cup raisins

1/2 cup pimento-stuffed olives

1 Tbsp. lemon juice

Hot sauce to taste

Directions:

Heat the oil in a large skillet over medium heat until hot. Reduce heat to low. Add onions and cook 5 minutes or until softened. Add the garlic and cook 1 minute more.

Turn up the meat to medium high. Add ground sirloin and cook, breaking up the lumps for about 5 minutes or until no longer pink.

Add tomatoes, chili sauce, water, olives, raisins and salt and pepper.

Simmer 15 to 20 minutes or until most of the liquid has evaporated.

Stir in lemon juice and hot sauce. Adjust salt and pepper.

Divide among brioche buns and serve hot with plenty of napkins.

ENJOY!

Zucchini & Mushroom Meatloaf

2017-05-23T17:17:00.001-04:00

When you are using leaner meats for a healthier meatloaf, you need to bump up the moisture. Besides being a healthy addition, mushrooms and zucchini make for the moistest meatloaf ever. You can substitute ground turkey if you prefer. I love cooking my meatloaf in a cast iron pan. If you are feeling ambitious, try this meatloaf with my Bang! Bang! Homemade Ketchup!

Ingredients:
1 Tbsp. olive oil 1 small onion, finely diced (about 1 cup) 5 oz. white button or cremini mushrooms (about 5 or 6) finely diced 1/2 cup zucchini, grated 2 Tbsp. tomato paste 1/2 tsp. Mrs. Dash Original Seasoning Blend 1 clove garlic, minced 1 lb. 90% lean ground sirloin 3/4 cup quick-cooking oats 1 large egg 2 tsp. Worcestershire Sauce 1/2 cup petite diced tomatoes (with juice) 1/4 cup ketchup 1 tsp. Country Dijon mustard 1 Tbsp. molasses
Directions:
Preheat oven to 350 degrees F.
To make life easier, chop your onions and mushrooms in a food processor until finely minced. Heat the oil in a small skillet, add the onion, mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the tomato paste, Mrs. Dash Seasoning and garlic and cook, stirring 2 minutes more. Allow to cool.
In a large bowl, combine the beef, oats, egg, Worcestershire sauce, mushroom mixture, zucchini and salt and pepper to taste. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish or cast iron skillet and shape into a loaf.
In a small food processor, combine the tomatoes, ketchup, molasses and mustard and pulse until smooth and pour over the meatloaf.
Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing. Serve with mashed potatoes drizzled with olive oil and chives.
Prep Time: 30 minutes Cook Time: 1 hour Servings: 8 1-inch slices @Adapted from Ellie Krieger

222Calories / Serving
10%Daily Value
8Servings

Need more meatloaf recipes?
Stuffed Pizza Meatloaf French Onion Meatloaf Cheesy Porcini Meatloaf Grandma's Tomato Soup Meatloaf

Sweet & Spicy Orange Chicken

2017-05-11T17:43:00.000-04:00

Tender chicken breasts cubes marinated in orange juice, garlic and ginger. A simple saute makes for the best orange chicken ever! Choose your sides - steamed broccoli, jasmine rice and dinner is served. Fresh ingredients always replace take out!

For the sauce:
1-1/2 cups water 1/4 cup orange juice 1/3 cup rice wine or red wine vinegar 2-1/2 Tbsp. soy sauce 1 Tbsp. orange zest 1 cup brown sugar 1/2 tsp. freshly grated ginger 2 Tbsp. grated onion 1 clove garlic minced 1/4 tsp. red pepper flakes (or to taste) 3 Tbsp. cornstarch 2 Tbsp. water 3 Tbsp. olive oil 2 large chicken breasts, cut into 1" cubes
For the coating:
1 cup flour 1 tsp. salt 1/2 tsp. freshly ground pepper

Mix all marinade ingredients except for the cornstarch and water. Bring to a boil and let cool until room temperature, about 15 minutes. Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade. Reserve remainder. Place chicken in refrigerator for 2 hours.
Mix 1 cup of flour with salt and pepper. Add chicken cubes and shake em up until coated with flour. In a large saute pan, heat 3 Tbsp olive oil. (You may need additional oil as I had to fry these in three batches - don't overcrowd the pan! Shake off excess flour and saute chicken in batches until golden brown - about 2-3 minutes per side. Transfer cooked chicken to a plate to keep warm. Wipe out pan. Add reserved marinade and bring to a boil. Add cornstarch slurry and cook until thickened, about 1 minutes. Add chicken and simmer on low, covered for 5 minutes.

Enjoy!

Porcupine Meatballs & Tomato Gravy

2017-04-27T17:47:00.001-04:00

Porcupine Meatballs is one of those "oldie but goodie" recipes that are rarely found in any cookbooks today. This recipe was popular in the 50's, and it's listed in my Mom's old cookbook from that time period. Mom used tomato soup quite a bit back in the day for her delicious Tomato Soup Meatloaf and Polish Stuffed Cabbage. I always have tomato soup on hand for a quick meal. When my boys were growing up, I always made them elbow macaroni with tomato soup - it's still their comfort food today.

You will need:
1-1/2 lbs. lean ground beef 1/2 cup raw rice, rinsed 1/3 cup chopped onion 1/3 cup chopped green pepper 1/4 tsp. garlic powder Salt and Pepper to taste 1 large egg, slightly beaten 1 can Campbell's Tomato Soup 1 can water 2 tsp. Worcestershire Sauce
Directions:
Preheat oven to 350 degrees F. Mix first seven ingredients in a medium sized bowl until well combined. Form into golf-ball sized meatballs and place in baking pan. Mix tomato soup with water and Worcestershire Sauce. Pour over meatballs. Cover with foil and bake 1 hour. Uncover and bake 15 minutes longer or until sauce thickens.
Serve with a nice side salad or steamed veggies.
Enjoy! Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Servings: Makes about 15 meatballs

Baked Ham & Eggs

2017-04-19T09:48:00.001-04:00

This recipe is suitable for breakfast or light lunch using leftover Easter Ham. Once you try it, you'll be tempted to make it with a good quality cooked ham from the deli when leftovers are long gone!

1 Tbsp. unsalted butter 1 cup chopped cooked ham or 2 slices other cooked ham 2 Tbsp. tomato sauce, homemade or good-quality jarred 2 extra-large eggs 1 Tbsp. heavy cream Salt and freshly ground pepper 1 tsp. chopped herbs (parsley, chives, tarragon)

Preheat oven to 350 degrees F.
Melt the butter in a 5-inch cast iron skillet over low heat. Remove the skillet from the heat.
Place the ham in the bottom of the pan. Spread the tomato sauce evenly over the ham. Break the eggs carefully on top; drizzle the cream over the eggs. Season with salt and pepper to taste.
Place the pan in the oven and bake for 7-9 minutes or to your liking. The whites should be set, but the yolks still runny

Sprinkle the eggs with the herbs and serve hot in the skillet.

~Adapted from The Lodge Cast Iron Cookbook.

Enjoy!

Cranberry Honey Glazed Walnut Chicken Salad

2017-04-10T14:22:00.001-04:00

This is not your typical chicken salad. Inspired by a local restaurant, I came up with my own version of the best chicken salad I have ever made. Just take a few minutes to glaze your walnuts and this salad comes together in minutes. Serve on pita bread, in a wrap or as a simple salad on romaine leaves.

Honey Glazed Walnuts
1-1/2 cups chopped walnuts 1 Tbsp. unsalted butter 3 Tbsp. honey
Melt butter in a medium size saucepan. Add walnuts and honey and stir until fragrant and thickened, about 3 to 4 minutes. Spread out on parchment paper or lightly sprayed foil to cool.

You won't be able to stop munching on these!
Chicken Salad
2 cups cooked, cubed chicken 1 tsp. Dijon Mustard 1 tsp. lemon juice 1/2 cup mayonnaise 1/2 cup dried cranberries 1/2 cup Honey Glazed Walnuts Salt and Pepper to taste
Mix all ingredients in a medium bowl and chill.

Enjoy!

Mediterranean Tuna Antipasto Salad

2017-03-31T15:00:00.000-04:00

This salad is packed with protein and fiber. Makes a filling lunch or a light dinner.

Ingredients:

1 15-ounce can beans, chickpeas (garbanzo), black-eyed peas or kidney beans, rinsed
2 5-ounce cans water-packed chunk light tuna, drained and flaked
1 large red pepper roasted, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 tsp. capers, rinsed
1/2 cup fresh lemon juice, divided
4 Tbsp. extra-virgin olive oil, divided
Freshly ground pepper to taste
1/4 tsp salt
1/4 tsp. oregano
8 cups mixed salad greens

Preparation:

Combine beans, tuna, bell pepper, onion, parsley, capers oregano, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide greens among plates and top each with tuna salad. (I added 1/4 cup red wine vinegar to the tuna mixture and a little extra oil - to suit your taste).

~Eating Well for your Health

Summer Salads!
Gooseberry Patch - Recipe Round Up - Too Hot to Cook!

Salt Cod Cakes with ChowChow Relish

2017-03-30T10:00:00.000-04:00

Chow-Chow is a Nova Scotian and American relish that uses up those end-of-the-garden-season "orphaned" vegetables from the garden. I don't exactly know where it originates from, but I've seen recipes from the South (a staple whenever pinto beans and cornbread are served) and also from the Pennsylvania Dutch. It's a mixture of sweet, hot and spicy flavors that goes perfectly with these mild cod cakes.

Salted cod may not look very appealing to most, but it is one of the kingpin fishes for Italian and Portuguese families. Most people don't want to bother with the soaking of the fish, which plumps it up before it is cooked, but if prepared right, salt cod is worthy of praise! The slight saltiness of the cod brings out a whole new flavor to otherwise mild cod. Almost all major supermarkets including the ShopRite, Costco, Food Bazaar, H Mart, Jetro, Key Foods, and Shaws carry #Cristobal Brand salted cod fillets all year round.

For the Chow-Chow:

1 lb. unripe green tomatoes, cored and minced (or substitute tomatillos)
1 large ripe tomato, minced
1 yellow onion, minced
1 rib celery, minced
1/2 medium green bell pepper, cored, seeded and minced
1/2 medium red bell pepper, cored, seeded and minced
2 Tbsp. kosher salt
1/2 cup sugar
1/3 cup Apple Cider vinegar
1-1/2 tsp. dry mustard powder
1-1/2 tsp. yellow mustard seeds
1 tsp. celery seeds
1 tsp. turmeric
1 tsp. celery seed

To make the chow-chow: Toss the tomatoes, onions, celery, and peppers in a large bowl with the salt. Cover with plastic wrap and let sit at room temperature for 1-2 hours. Transfer the vegetables to a sieve and press to extract the excess juices; discard the juices.

Transfer the vegetables to a 2 quart saucepan and add the remaining ingredients. Cover, bring the mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes. Transfer the relish to a jar and let cool. Cover and refrigerate for up to 2 weeks.

For the Cod Cakes:

6 Tbsp. extra-virgin olive oil
2 ribs celery, minced
1 medium onion, minced
1 clove garlic, minced
2 russet potatoes (about 1 lb.) peeled and cut into small cubes
Kosher salt, to taste
1 lb. boneless, skinless salted cod filet
Freshly ground black pepper to taste
1/2 cup dry bread crumbs
1/4 cup mayonnaise
2 Tbsp. fresh dill
2 Tbsp. fresh minced parsley
1 egg, beaten
1 Tbsp. fresh lemon juice
4 Tbsp. unsalted butter

Three days before: Soak cod in a large bowl with cold water to cover by 2 inches. Refrigerate, changing the water 3 times a day for 2-3 days. Drain and cut into sections.

Make the cod cakes: Heat 2 tbsp. oil in a 12-inch skillet over medium heat. Add celery, onions and garlic and cook until soft, about 8-10 minutes. Transfer to a large bowl and set aside.

Put the potatoes and cod into a 4 quart pot, cover with salted water and bring to a boil. Simmer until cod and potatoes are tender, about 15-20 minutes until potatoes are tender and the cod flakes easily with a fork. Drain and allow to cool for 10 minutes. Mash flaked cod and potatoes with a fork and add to celery-onion mixture.

Add the bread crumbs, mayonnaise, herbs, egg and lemon juice to the cod-potato-onion mixture and stir to combine. Divide the mixture into 8 equal portions and form into cakes. Transfer to a plate or baking pan, cover with plastic wrap and refrigerate for 30 minutes until firm.

Heat remaining oil and butter in a skillet over medium-high heat. Add the cod cakes and cook, flipping once, until golden brown. Serve with chowchow and lemon halves.

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Cashew Crunch French Toast Sticks

2017-02-06T10:16:00.000-05:00

Looking for a healthier breakfast but craving traditional French Toast? Here you go!

Ingredients:
1/2 cup cashews 1-1/2 cups of your favorite cornflakes (I used Kashi 100% Sprouted Whole Grain Flakes) 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Pinch of salt 1 large egg 1/3 cup low fat milk 1 tsp. maple syrup (plus more for dipping) Nonstick cooking spray
Directions:
Cut 2 large slices whole-grain bread into crosswise pieces to make 5 fingers each. In a food processor, pulse the cashews, cornflakes, cinnamon, nutmeg and salt and pulse until the cornflakes resemble the texture of oats. Transfer mixture to a shallow bowl.
In a medium bowl, whisk together the eggs, milk and maple syrup until well combined.
Spray a large nonstick skillet griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture - you know how to do it - until completely moistened. Coat each bread stick into the cornflake mixture gently pressing it on the bread. Place each bread stick in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is cooked through, about 6 to 7 minutes total.
Serve with warm maple syrup on the side for dipping.

~Adapted from Ellie Krieger.com

Mediterannean Grilled Chicken Hummus Panini

2017-01-17T13:02:00.001-05:00

For the past few months or so, my co-worker Donna and I have been doing demos together on the weekends at my local ShopRite. These next few weeks we are focusing on getting and staying healthy for the New Year. I wanted to use a few new products in the store to create this delicious and healthy panini. Everyone just loved it and the buzz is still going around the store about how good this sandwich was!
The products we used in the sandwich were Sabra Spreads and Brooklyn Bred Bistro Buns. Credit also goes to Karla in our Cheese Department for suggesting the best Provolone Cheese that brought this sandwich over the top!

You will need:
Extra Virgin Olive Oil or butter, softened 4 squares of Brooklyn Bred Bistro Buns 6 Tbsp. Sabra Spread Sea Salt and Cracked Black Pepper 1/2 lb. grilled chicken, (you can use Rotisserie Chicken) or Deli Chicken or Turkey Slices of Imported Provolone Cheese (we used Auricchio) Thinly sliced English cucumber Marinated Roasted Red Peppers Sliced Kalamata Olives Crumbled Feta Thinly sliced red onion

Preheat grill pan or panini press. We improvised at the store. We used a skillet and placed foil on the bottom of a heavy pot to press the sandwich. Brush olive oil or butter on one side of each Bistro Bun. On the other side of each square, spread a thin layer of Sabra Spread. Place buns hummus side up and layer on chicken, provolone cheese, cucumber, roasted peppers, kalamata olives, feta and red onion. Close with top pieces of bread with olive oil or butter sides facing up.

Place sandwich carefully onto hot grill pan butter side down. Grill for about 3-5 minutes, until toasted and grilled on the bottom. Flip and grill for an additional 3-5 minutes. Place a heavy pot or skillet on top of the sandwich to help press it together.

Cut each sandwich in half and serve warm.

This is NOT a sponsored post. Opinions are strictly my own. Recipe adapted from Picky Palate

The Best Black Bean Burger with Chipotle Mayo

2016-12-13T10:48:00.003-05:00

I have tried many a recipe for Black Bean Burgers - all of them did not measure up. Filled with ingredients like oats, quinoa, you name it, all of them were mushy or fell apart when cooking. I think America's Test Kitchen really found the secret to a great Black Bean Burger. The secret is tortilla chips in place of any other binder and to let the mixture rest for one hour.

I made half the recipe (just in case) to try it out. I swapped one ingredient and left one out since I didn't have it, but it still came out to be the best Black Bean Burger! You will need: 1 can of your favorite Black Beans (I used Bush's) drained and rinsed 1 egg 1/4 cup tortilla chips - I had Tostitos Fajita Scoops 1 Tbsp. flour 2 scallions, chopped 1-1/2 Tbsp. fresh cilantro, chopped 1 garlic clove, minced 1/2 tsp. cumin Salt and Pepper Directions: Process tortilla scoops until finely ground. Measure out to 1/4 cup and set aside. After rinsing the black beans, let them dry for about 15 minutes on a paper towel. In a medium size bowl, beat egg. Add flour and whisk until well combined. Add scallions, cilantro, garlic, cumin and salt and pepper and mix to combine. Add beans to food processor and pulse about 5 times. There will be some beans that are not fully ground up, but you want some texture. Add beans and ground tortillas to egg mixture and mix well. Cover and refrigerate for one hour. In a medium saute pan, heat 2 tsp. canola oil over medium heat. Divide mixture into thirds and form into patties. Fry burgers about 5 minutes on each side until golden brown, adding more oil if necessary when frying the second side. This gives you a little bit of a crispy crust - like on a grilled burger. Get some nice Brioche buns, some chipoltle mayo, a juicy tomato, sliced raw Vidalia onion, shredded lettuce and build your burger! Makes 3 burgers. Chipotle Mayo: 3 Tbsp. Mayonnaise 3 Tbsp. Sour Cream 1 Tbsp. Cholula Chipotle Hot Sauce (or to taste) 1 tsp. fresh lime juice Pinch of garlic powder and salt Combine all ingredients and refrigerate until ready to serve. Enjoy!

Maple-Glazed Chicken Tenderloins with Sweet Potatoes

2016-10-11T15:02:00.002-04:00

A super quick weeknight meal with the help from refrigerated mashed potatoes! The spicy steak seasoning just adds a kick of spice!

1 lb. 8 oz. package mashed sweet potatoes 1 lb. chicken breast tenderloins 2 tsp. steak grilling seasoning blend, such as Montreal 2 Tbsp. butter 1/2 cup maple syrup 1/2 cup scallions, sliced
Directions:
Prepare sweet potatoes in microwave oven according to package directions. Lightly coat chicken with steak seasoning. Heat butter in a large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no long pink, turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.
Drizzle potatoes and chicken with maple syrup mixture.

Serves 4 Adapted from Better Homes and Gardens

Spinach Salad with Warm Cranberry Dijon Vinaigrette

2016-10-06T10:07:00.006-04:00

This fabulous Fall salad with a warm vinaigrette pairs perfectly with grilled chicken, roast pork or you could even put the salad on a roasted turkey sandwich (Panera Bread Style). Next time you make turkey burgers, spread one side of the bun with the cranberry mostarda.

Cranberry Mostarda
1/2 cup dried cranberries 1 tsp. chopped fresh thyme 1 cup water 1/3 cup granulated sugar 2 Tbsp. Dijon mustard 1 Tbsp. white wine vinegar 1 Tbsp. fresh lemon juice 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 tsp. cornstarch
In a small saucepan, combine the cranberries, thyme, and 3/4 cup of water. Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally. Add the sugar, mustard, vinegar, lemon juice, salt and pepper. Continue to simmer for 3 to 5 minutes, stirring regularly. In a small bowl, combine the remaining water with the cornstarch, then add to the saucepan. Cook for 1 to 2 minutes, stirring until the mostarda thickens.
Transfer to a covered, food-safe container and refrigerate for up to one month.
Mix one bag (or clamshell) of fresh baby spinach with shredded carrots. Top with warm vinaigrette and top with sliced, toasted almonds or walnuts.

Strawberry Basil Freezer Jam

2016-05-26T09:54:00.000-04:00

If you have never tried your hand at making homemade jams or jellies, this is an easy, quick recipe to get you started. Capture the flavor of fresh strawberries (with a hint of fresh basil) in a soft set jam that you can freeze and have all year long. Nothing beats the taste of fresh strawberries in the middle of winter!
This jam makes a delicious, light summer breakfast on warm, buttered biscuits, whole grain toast, or you can even use it as a topping for ice cream.

3 cups crushed, fresh strawberries 3 cups sugar 1-3/4 oz. package of fruit pectin 3/4 cup water 1/4 cup chopped, fresh basil
I pulsed the strawberries slightly in the food processor to help crushed the berries. Leave it chunky!
In a large bowl, mix the 3 cups of crushed strawberries. Mix well to moisten the sugar.
In a small saucepan, mix the fruit pectin with 3/4 cup of water. Bring to a boil over high heat, stirring constantly. Boil for one minute. Remove from heat. Stir pectin and water mixture into the strawberry and sugar mixture. Stir constantly for about 3-4 minutes or until the sugar is completely dissolved. Stir in freshly chopped basil.
After the jam sets, the chunks of strawberries float to the top. Stir to combine and distribute the berries evenly to get a burst of fresh strawberry in every bite!

Pour mixture into freezer-safe containers with tight fitting lids. If you are not freezing the jam, pour into jam jars. Let mixture sit at room temperature for 4 hours before transferring into freezer or fridge. If you freeze, allow to thaw in the refrigerator. Jam should last 2-3 weeks in the fridge or up to one year in the freezer.
Get your labels for your jars HERE!
Photo submitted to #JerseyFreshLove

Vegetarian Chili with Steel-Cut Oats

2016-04-18T08:36:00.000-04:00

Oats for Dinner?
Adding steel-cut oats to a smoky chili with chipotle peppers makes a quick, hearty and wholesome meal. This chili is great for lunch time leftovers and is so quick to make!

Ingredients:
4 cups vegetable broth 1/2 cup steel-cut oats 1/4 cup quinoa, rinsed 1 Tbsp. chipotle peppers in adobo sauce (or to taste) 1 tsp. chili powder 1 tsp. oregano 2 tsp. cumin 3 cloves garlic, minced 1 14.5 oz. can kidney beans, drained and rinsed 1 14.4 oz. can black beans, drained and rinsed 1 14.5 oz. can diced tomatoes, with juice Sliced scallions and sharp white or yellow cheddar for garnish
Directions:
Bring vegetable stock to a boil in a medium soup pot. Add oats and quinoa and lower to a simmer. Cook, covered for 15 minutes, stirring occasionally Uncover and continue cooking until oats are tender, about 15 minutes.
Stir in chipotle peppers, oregano, cumin, garlic, beans and tomatoes with their juice. Cover and simmer over low heat to allow flavors to blend. Salt to taste.
Top with sharp cheddar and scallions. Serve with tortilla scoops or chips or crackers.
Enjoy!

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 305.5

Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 340 mg. 14% Depending on which products you use
Total Carbs: 41.g 14%
Dietary Fiber: 9g 36%
Protein: 13g 26%

Patti's Time-Saving Hack
Although whole grains can take a while to cook, you can cook them and freeze them for future use. Try this: Cook up a big pot of grains. When they're fully cooled, scoop half-cup portions into a cupcake baking pan sprayed with nonstick baking spray. Stick the pan in the freezer, and when grains are frozen, pop them out of the pan and into a big plastic bag, which you can store back in the freezer. When you need a serving of grains, grab one from the bag, toss it in the microwave, and heat it up for a minute or two. You'll have a serving of delicious whole grains in less time than it takes to make instant rice.

Eggplant Meatball Parmigiana

2016-04-14T18:25:00.001-04:00

Everyone knows that when you get a craving for Eggplant Parm, you sort of dread the process of slicing, breading and frying the eggplant. It's the only way - unless you make some meatballs! Crunchy on the outside, tender and full of flavor on the inside. You can make yourself a great sandwich or top these meatballs on your favorite pasta.

3 Tbsp. Extra-Virgin Olive Oil 3 cloves garlic, minced 1 eggplant, about 12 ounces), peeled and diced 2 Tbsp. water 1-1/4 Italian Style Bread Crumbs 1/2 cup minced fresh Italian Parsley 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1-1/2 tsp. dried oregano 2 large eggs, slightly beaten 1/2 cup fresh grated Pecorino Romano cheese 1/2 cup Panko bread crumbs 1/4 cup canola oil Marinara Sauce Shredded Mozzarella & Provolone Cheese

Heat the olive oil in a large nonstick skillet and slowly cook the garlic over medium heat until golden. Add the eggplant and 1 Tbsp. water; cover and steam the eggplant over low heat until very soft, about 10-15 minutes. Add the remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set aside and let it cool.
Combine the bread crumbs, parsley, salt, pepper, oregano, eggs, and cheese in a large bowl. Stir in the eggplant, mix well and let it stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs. There should be enough to make about 12. Roll each meatball in Panko breadcrumbs.

Preheat oven to 350 degrees F. Heat the vegetable oil in a large saute pan over medium-high heat. Fry meatballs, turning them occasionally so they brown evenly. Transfer to a baking dish sprayed with olive oil spray and one cup of marinara sauce. Top with mozzarella and provolone cheese. Be sure to leave some of the meatballs exposed to keep them crispy.

Bake 15 to 20 minutes or until sauce is bubbly and cheese melted and browned.

Enjoy!

Cherry-Dark Chocolate Pistachio Bars

2016-03-07T16:32:00.001-05:00

This is a basic mixture to make those fruit and nut bars that cost an arm and a leg! Use any mixture of nuts and fruit that your imagination can dream up. The nuts are a bit costly, but there are no preservatives in these bars and once you buy the basics, you can make them for a lot less.
The brown crispy rice cereal and brown rice syrup are readily available in the organic section of your supermarket.

1 cup roasted & salted pistachios 1/2 cup coarsely chopped almond or raw cashews 1/2 cup cherry craisans 1/2 cup crispy brown rice cereal 1/4 cup pumpkin seeds 1/4 cup dark chocolate chips 1 Tablespoon whole golden flaxseeds 1 Tbsp. sunflower seeds 1 Tbsp. almond butter 1/3 cup brown rice syrup Pinch of salt Dash of vanilla 1 tsp. honey (optional)
Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper. Mix all dry ingredients together in a bowl.
In a small bowl, stir together the syrup, almond butter, salt and vanilla until combined. Gently fold into nut mixture until completely incorporated. This mixture is very sticky. Spray your hands lightly with cooking spray to help manage the mixture. Transfer mixture evenly into prepared baking dish.
Spray the bottom of a drinking glass with cooking spray. Press down mixture and pack into the pan. Be sure there are no air pockets.
Bake 15 minutes. Remove from oven and allow bars to cool completely in pan on a wire rack. Refrigerate or freeze for faster cooling.
Lift cooled bars from pan with the parchment paper. Cut into 12 rectangles with a serrated knife. Remove bars from parchment and wrap individually in plastic wrap. Refrigerate in an airtight container for up to two weeks.
Enjoy!

Cauliflower Bechamel with Tri-Color Penne

2016-02-25T19:07:00.002-05:00

This is a great change of pace from a heavy cream sauce for pasta. I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points! You don't need to take medication if you eat well! There are so many pasta options now - choose your weapon~!

4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste.
Directions:
In a large saucepan combine cauliflower and milk. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender. Add cauliflower mixture to blender, add Smart Balance and blend until smooth. Set aside.
Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan. Add onion and garlic. Cook 2 to 3 minutes or until slightly tender. Stir in wine or stock. Stir in cauliflower puree.
Drain pasta, reserving some of the cooking liquid. Add pasta to saucepan. Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper. Toss to coat. Add pasta cooking liquid if pasta seems too dry. Serve warm with additional grated cheese.
~Adapted from ShopRite Culinary Kitchen

CrockPot Chicken 'n' Dumplings

2016-02-12T08:55:00.002-05:00

Warm up during this cold snap with a steamy bowl of old-fashioned Chicken "n" Dumplings. It really doesn't get any easier to make this tasty comfort food.

Ingredients:
1 can condensed cream of chicken soup 1 can condensed cream of celery soup 3-1/2 cups low-sodium chicken broth 1 medium onion, chopped 1 cup shredded carrots 3 boneless, skinless chicken breasts 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 2 Tbsp. unsalted butter 1 can Pillsbury Crescent Roll Sheet Chopped fresh parsley Additional freshly ground black pepper
Directions:
Spray 6 quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion and carrots. Arrange chicken in slow cooker. Sprinkle with salt and pepper and dot with butter.
Cover, cook on LOW setting for 5-1/2 hours. Uncover, shred chicken using two forks and return chicken to slow cooker.
On work surface, unroll crescent roll dough. Cut into 1" x 3" strips. Place strips in stew, pressing gently with back of spoon to submerge into liquid. Cover and cook on HIGH an additional 30 minutes or until dumpling are cooked through. Sprinkle with addition pepper.

Barley-Lime Fiesta Salad

2016-02-04T13:16:00.000-05:00

When the weather is cold, a big pot of soup simmering on the stove warms the heart. Adding some whole grain barley to the pot will improve your health along with the flavor of any soup or stew you are cooking.
Barley is a good source of fiber, Vitamin B1, magnesium and niacin. Barley also makes a great salad! It's a great grain with a chewy pasta-like consistency that works well in this Mexican-style barley salad.

Ingredients:
1 cup pearl barley 1/2 can black beans, rinsed and drained 1/2 green pepper, minced 1/2 red pepper, minced 1 small can whole kernel corn, drained 1 can Ro-tel tomatoes and green chilis 1/2 cup red onion, chopped 1 large carrot, chopped fine 1 Tbsp. canola oil 1/2 tsp. ground cumin 1/4 cup water 1 Tbsp. sugar (or to taste) 1/4 cup freshly squeezed lime juice 1/2 tsp. lime zest 1/4 cup chopped fresh cilantro (or parsley) 1 tsp. red wine vinegar 2 Tbsp. canola oil 1 Tbsp. Cholula Hot Sauce (or to taste) Salt and Pepper
Directions:
Rinse barley in cold water. Add to saucepan with 2 cups water and 1/2 tsp. salt. Bring to a boil, reduce heat to low, cover and simmer until barley is tender, about 30 minutes. Remove from heat and chill.
In a large bowl combine cooked barley, black beans, green and red peppers, corn, celery, red onion, carrot, Ro-tel tomatoes (undrained), 1 Tbsp. canola oil, salt, pepper and cumin. Mix to combine.
In a small bowl, whisk together the water, sugar, 2 Tbsp. canola oil, lime juice, hot sauce, cilantro, lime zest and red wine vinegar. Pour dressing over barley mixture and toss to combine. Refrigerate until chilled.

This salad just gets better the longer it sits. Go perfect with any Mexican meal or great to bring to a party!

Mediterranean Winter ChickPea Pasta Salad

2016-01-11T14:02:00.000-05:00

Everyone enjoys a good pasta salad during the summer months when veggies are at their peak. During the winter, tomatoes, especially, suffer from lack of taste, texture and flavor. This is a delicious, warm pasta salad made with chickpea pasta! If you love pasta (and who doesn't) but are trying to watch your carbs or just want to start eating healthy for the new year, this is a great recipe. High in protein and fiber, this is a nice additional to your pantry on a night that you just need a pasta fix! The folks at Banza sent in their "Banza Boys" to the local ShopRite to give everyone a sample of their pasta.

Banza is a small team based in Detroit with a big goal: To change food for the better! By making pasta from chickpeas instead of wheat, they have discovered that pasta can be as healthy as it is delicious!

Mediterranean Winter Pasta Salad
1 8 oz. box Banza Shells 1 5 oz. clamshell Organic Baby Spinach 2/3 cup marinated artichoke hearts, roughly chopped 1/2 small red onion, chopped 1 red roasted pepper, drained and chopped 6 sun-dried tomatoes, coarsely chopped 1/2 cup marinated kalamata olives halved 1 plump clove of garlic, minced 1/4 cup liquid from marinated artichoke hearts 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1/2 tsp. dried oregano 1/2 cup feta cheese crumbles Salt and Pepper to taste
Directions:
Bring 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook according to package directions or until desired tenderness. While pasta is cooking, roughly chop baby spinach. Add spinach into colander where you will drain your pasta. When pasta is cooked, drain directly over spinach to wilt slightly. Transfer warm spinach and pasta to a large bowl. Add artichoke hearts, onion, roasted red pepper, sun-dried tomatoes and olives and mix to combine.
In a one cup measure, combine marinade liquid, olive oil, red wine vinegar, oregano and salt and pepper to taste. Combine with pasta mixture. Serve warm with feta cheese crumbles.

Visit Banza to learn about the benefits of chickpeas and for more creative Banza recipes! You can find Banza on Facebook Twitter and Instagram And yes - their pasta is available nationwide at Wegmans, ShopRite, Whole Foods & Fairway- among many other retailers.

Sweet Apple Chicken Sausage

2016-01-07T14:57:00.001-05:00

Making homemade sausage is easier than you think! Mix your own sausage and it can be free of preservatives that are found in processed foods. To cut the fat, these sweet and savory sausages can be made with ground chicken or turkey.
You can easily make these into patties - but if you get a bit more ambitious, you can have the traditional shaped sausage without using any casings.

Sweet Apple Chicken Sausage
1 Tbsp. olive oil 1 Gala or Honeycrisp apple, grated 1/2 cup grated sweet onion 1 clove garlic, minced 1/3 cup fresh parsley, chopped 1 tsp. poultry seasoning 1/2 tsp. thyme leaves 1/2 tsp. fennel seeds, ground Dash of paprkia 1 tsp. salt 1/2 tsp. freshly cracked black pepper 1 lb. ground chicken
Directions:
Heat oil in a medium skillet over medium high heat. Add apple and onion. Cook about 2 minutes or until apple and onion begin to release their juices, about 2 minutes. Add garlic and cook for 30 seconds more. Set aside to cool.
If you are grinding your own chicken, cut boneless, skinless pieces into one-inch cubes. Place in food processor in batches. Cover and pulse until the ground meat holds together. Do not over process.
In a medium bowl, place chicken, cooled apple and onion mixture, parsley, poultry seasoning, thyme leaves, ground fennel, paprika and salt and pepper. Mix well with your hands, just to combine. Refrigerate one hour for flavors to blend.
To make sausage:
Place one piece of plastic wrap, approximately 12 x 16 on counter top. Place 1/3 cup of sausage mixture in the center. Fold over plastic wrap and mold into a cylinder. Twist ends in the opposite direction and tie ends. Cut off any excess plastic wrap.

Fill a medium saute pan about 2/3 cup filled water water. Bring to a low simmer. Lower sausages into barely simmering water. Cover and poach until cooked, about 10 minutes.

Remove from simmering water and let cool enough to handle. At this point you can refrigerate or freeze.

All the juices are trapped inside these little bundles.
Remove water from skillet. Dry with a paper towel and add 1 Tbsp. olive oil and 1 Tbsp. butter and heat over medium heat. Cut end of sausage casing with scissors and squeeze out sausage (along with the juices) into saute pan. Saute until most of the liquid evaporates and sausage are nicely browned on all sides.

Serve warm with a drizzle of maple syrup and a stack of pancakes or waffles. This makes a great "breakfast for dinner" meal.
Enjoy!

Stuffed Pizza Meatloaf

2015-12-31T08:42:00.001-05:00

I love creating new recipes using what I have left in the fridge. This Stuffed Pizza Meatloaf has a few delicious surprises inside.
A while back I was looking for recipes using Ritz crackers for an article I was doing. A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs. That's where the crackers come in. This meatloaf was also made with sour cream instead of eggs. I was really surprised that the sour cream makes for the most tender meatloaf! I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese. The last ingredient - frozen mozzarella sticks. And the Stuffed Pizza Meatloaf was born.

Ingredients:
1-1/2 lbs. 85% lean ground beef 1/4 cup chopped onion 1 clove garlic 1/2 tsp. crushed red pepper flakes 1 Tbsp. olive oil 1 cup Ritz or Town House crackers (about 20) 2 Tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup pizza sauce, divided 1 cup shredded mozzarella cheese, divided 6 frozen mozzarella sticks 1 tsp. salt 1/2 tsp. black pepper
Directions:
Preheat oven to 375 degrees F. In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs. In a small skillet, heat 1 Tbsp. olive oil. Add cracker mixture and toast lightly over medium heat. Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream. Mix well to combine. Spray a large piece of foil with cooking spray. Flatten out meatloaf into a 9" x 6" rectangle. Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks. Place in 8 x 12 baking dish. Bake for 30 minutes. After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more. After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly. Let cool at least 15 minutes before slicing.

This a new family favorite! I hope you'll give it a try! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf