Golden Nugget Gourmet

Brandy Balls: A Sweet Treat With a Little Kick

2021-01-09T12:58:00.009-05:00

Almost every Christmas, my mom would make a large assortment of hand-dipped chocolates and candies that we would give out to family and friends. There are only two things I can think of that I selfishly haven't shared recipes for, my mom's collection of confections and my dad's spaghetti sauce (both with the idea that one day I may make them into a family business). I'm still hanging on tight to my dad's sauce, but after several requests this year for the chocolate and candy recipes, I decided it was time to share the confectionary love. Starting with posts for the easiest recipes and then moving on to ones that are a little more complex.

My mom catered her own wedding (no surprise) with the help of her mentor and dear friend, Polly Webster. These brandy balls were served at the reception, and mom reports that my Grampy Vaughn was a huge fan of them. They are wicked easy to make and so good that there were only three brandy balls left when I realized I still needed to take a photo for this post.

Brandy Ball Ingredients:

27.5-ounce package of Vanilla Wafers crushed into fine crumbs
1/2 cup honey
1/3 cup brandy
1/3 cup white rum
1 lb. walnuts, finely ground
granulated sugar

Brandy Ball Cooking Directions:

Mix crumbs, honey, brandy, rum, and walnuts together.
Shape the mixture into bite-size balls.
Roll balls in a bowl of granulated sugar.

GNG tip: Make several days before serving as flavor with aging.

Chef John's Perfect Prime Rib Recipe

2020-12-30T16:17:00.002-05:00

My mouth starts to water just thinking about perfectly prepared prime rib dripped in au jus sauce. As a kid, my favorite place to go with my parents was Lawry's Prime Rib in downtown Chicago. Don't forget all those scrumptious Lawry's a la carte sides. For my dad's 72nd birthday last October, I recreated Lawry's family style menu with a dry aged Prime Ribeye Roast from Wegmans, twice baked potatoes stuffed with bacon, creamed spinach, and of course, Yorkshire pudding. I plan to make prime rib for New Year's Eve and wanted to share a fool-proof perfect prime rib recipe. Scroll down for the directions.

The Sides

I had intended to make Yorkshire pudding from scratch, but my dad had a box of Original Yorkshire Pudding Mix on hand and I decided to risk it and take the easy way out. Wow, mind blown. They came out fantastic and are totally legit since they were made in our authentic Jordan Pond House (Bar Harbor, Maine) popover pan. Forget from scratch, I'm sticking with this boxed mix.

Above is creamed spinach from a copycat Morton's Steakhouse recipe from the blog Dinner Then Dessert. I have since found an original Lawry's recipe and will be using it for this New Year's Eve. I let you know how it goes!

How much prime rib should you buy? The guideline for a standing rib (bones in) is one rib per 2 people. A standard two rib roast (4 people) is approximately 4 lbs. Below are Chef John's directions for a 4 lb prime rib roast, followed by how to calculate cooking time for other weights.

The Prime Rib

Ingredients:

4 lbs prime rib roast
1/4 cup unsalted butter
1 tablespoon freshly ground pepper
1 teaspoon herbs de Provence

Directions:

Take the roast out of the fridge and bring to room temp, approximately 4 hours.
Preheat oven to 500.
Mix butter, pepper, and herbes de Provence until well blended.
Spread butter mixture evenly over the entire roast. Season roast generously with kosher or rock salt (Do not use table salt! It will come out too salty).
Roast for twenty minutes.
Turn the oven off and wait 2 hours before opening the oven door.
Remove from the oven and let rest for 30 min.

To calculate your cooking time for a different size roast, multiply the exact weight of your roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees for exactly that many minutes before you turn the oven off, wait 2 hours, and take it out to rest for 20 minutes.

Note: It is crucial that your oven retains heat after turning off. To ensure your oven is retaining proper heat, 30 minutes after you shut the oven off turn the oven back on and set the temp to 325. If the temp is over 325 then you are all set, shut the oven off and wait two hours. If the oven begins to heat up it is losing heat too quickly, so use this quick fix... set the temp to 275 and leave it for the next hour, then turn it off for the last half hour.

Cottage Pie with tips from Chef Gordon Ramsay

2020-11-19T20:38:00.007-05:00

Damn this dish is delicious! I was planning to serve the leftovers tonight but there aren't any, the fam devoured it. Next time I will double the batch! I used Chef Gordon Ramsay's recipe for shepherd's pie, simply switching out ground lamb for ground beef. I would love to hear from my friends across the pond, and if they have a family favorite recipes or tips, but for me this was the best cottage pie I have ever had. Scroll down to the bottom for the recipe.

Ramsey offered several tips to make the perfect cottage pie. First grating the carrot and onion versus chopping them. Seasoning the mash with fresh rosemary and thyme. He highlights in the video "It's all about the mince."

Pouring in several "glugs" of red wine and adding splashes of Worcestershire sauce created a steamy sauce that filled the house with a "get in my belly" aroma.

The next tip was life changing. Use a potato press for the mashed potato topping. I had never used one before, and made a trip to Ikea to get one. Wow! The consistency of the mashed potatoes came out so light and fluffy. Here is a link to the Ikea potato press I purchased.

Also, mixing freshly grated parmesan cheese into the potatoes and sprinkling it on top of the mash was clutch.

Ingredients:

2 egg yolks
¼ cup cream
4 tbsp softened butter
1 cup parmesan cheese, grated
2.5 lbs Yukon golden potatoes
1 cup red wine
1 cup beef stock
2 tbsp Worcestershire sauce
3 tbsp tomato paste
2 sprigs of fresh thyme leaves
1 sprig fresh rosemary, chopped
1 large onion
1 large carrot
4 cloves garlic
2 lbs beef

Directions:

Preheat oven to 350 degrees
Prep independently and set to the side

Crack eggs, separating yolks
Measure out cream
Measure out butter
Grate approximately 1 cup of parmesan cheese
Wash, peel, and slice potatoes evenly

Pour enough water in a pot to boil the potatoes, adding some salt. Place pot on stove and turn to high heat.
While waiting for the water to boil, prep independently and set to the side:

Measure out red wine
Measure out beef stock
Measure out Worcestershire
Measure out tomato paste
Separate rosemary and thyme from the stems, chopping rosemary
Wash, peel, and grate the carrot and onion
Peel and grate the garlic cloves

Place large pan on medium to high heat. When pan is hot add ground beef and sprinkle with salt and pepper. Break beef into very small pieces with a large spoon, and cook until browned.

Add the rosemary, and thyme to beef, and stir to mix.
Add the tomato paste and Worcestershire sauce and stir to mix.
Add the grated carrot, onion, and garlic to beef, and stir to mix.
Pour in the red wine and reduce until almost completely evaporated.
Add the beef stock, bring to the boil and simmer until the sauce has thickened. Add salt and pepper to taste.

Meanwhile, cook the potatoes in the boiling water until tender (approximately 15min).
Drain potatoes and return to the hot pan over low heat to dry out briefly. Put them through a potato press then beat in the egg yolks, cream and butter, followed by about 1/4 cup grated Parmesan. Taste for seasoning and adjust to your preference.
Spoon the beef mixture into an oven proof dish.
Using a large spoon, layer that potato on top of the beef mixture. Fluff up the potato with a fork to create rough peaks. Top potato with remaining parmesan cheese.
Bake in the oven for approximately 20 minutes, or until bubbling and golden brown.

Note: If using lamb to make shepherds pie, add 2 Tbsp of olive oil to hot pan to brown the meat. Also use chicken stock instead of beef stock.

Leveling Up our Maryland Pride

2020-10-29T19:03:00.005-04:00

For over four years, after removing a large crop of weeds, we had this big round patch of dirt on our front yard. However, rather than just grass it over, we lived with the eyesore because I had big plans for that circle. This whole time I have been telling our neighbors, many of which are Terp faculty, staff, alumni, or family, that I planned to replicate the Maryland "M" on our front yard.

Well, 2020 was the year we finally got it done, and just in time for Maryland's Homecoming. And the best part is it lights up at night!

First Scott (aka Dr. Evil at UMD) created a template that laid out exactly how many bricks I would need to create the M in the front circle. I got the bricks with three holes in them so that there could be lights in each hole and the whole M would gently glow. Luckily, our friend and neighbor Reggie, who is an architect, brought up the concern of pooling water when we told him about our idea of using lights, so we changed our initial design to include better drainage.

Using four boards of plywood, we traced the design, I drilled holes where each light would come up (big enough for water to drain through), and then used a staple gun to secure the holiday lighting underneath each board. It was incredibly empowering to use power tools to this extent! A few red zip ties were also fed through so we could secure segments of brick to the board. We set the boards on top of the rocks, zip tied bricks into line segments so they wouldn't shift around, and then secured them to the board. Finally, we filled the M in with red mulch and surrounded it with black mulch.

Behold, our homage to the university that is such an integral part of our lives... from a PhD to the CYC, from a job to a community for our extended family, and from opportunities to awards. Our Maryland pride runs deep, and now that curbside eyesore of dirt on our lawn finally represents it. Go Terps!

Throw a Can of Libby's 100% Pumpkin in Your Favorite Chili Recipe

2020-10-21T21:23:00.003-04:00

Next time you are making your favorite chili, throw a can of 100% pumpkin puree into the mix. Why? Pumpkin is a superfood jam packed with with antioxidants, disease-fighting vitamins, and fiber (Greatist, 2013). I love letting my chili simmer for a long time, so instead of having to tend to it all day over the stove, I throw it together in my crockpot in the evening and let it cook on low overnight. The tomatoes develop a richer flavor the longer they simmer and when done, you have the convenience of leaving the chili in the crock and setting it to warm until you are ready to serve. If you are looking for a crowd-pleasing chili recipe, my current go to is World's Best Chili Recipe (AKA Bill's Chili)

from Cupcake and Kale Chips.

Here is a slightly adapted recipe for the crockpot with my addition of a 15oz can of Libby's Pumpkin.

Ingredients:

2 lbs lean ground beef
1 lb stew beef, cut into about one inch chunks
1/4 lb bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves garlic minced (or 1 Tablespoon chopped garlic from a jar)
2 Tablespoons chili powder, or to taste
1 teaspoon dried mustard
1/2 Tablespoon crushed red pepper
1 1/2 Tablespoons cumin
1 Tablespoon dried oregano
2 teaspoons kosher salt
3/4 teaspoon black pepper
4.5 oz chopped green chilies
28 oz whole canned tomatoes
12 oz tomato paste
48 oz canned kidney beans, drained and rinsed
3 cups water (add more if needed)
1 15oz can of Libby's 100% Pumpkin

Directions:

Heat a large skillet over medium heat. Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender.
Add the garlic and cook for another minute or two.
Place meat mixture in crockpot.
Add the remaining ingredients and stir gently until thoroughly mixed.
Cook on low for 6-8 hours or on high for 4 hours. I prefer to cook it overnight and leave it on warm, until ready to serve the next day.

Everyone has different preferences regarding how hot they like their chili, so I like to make a flavorful chili that has some heat and then have options such as chopped jalapeños, chipotle peppers in adobo sauce, and Tabasco so people can individually customize their bowl.

Creamy Cajun Chicken Alfredo

2020-10-20T19:38:00.002-04:00

So this sweater weather has me craving comfort food, especially Cajun Chicken Alfredo. This quick and easy recipe adapted from Tasty did not disappoint! We are on round two tonight!

Ingredients:

4 cups penne pasta, cooked
3 Tablespoons Olive Oil
1 Cup Cooked Andouille Sausage, sliced
2 chicken breasts, thinly sliced
1 Tablespoon Cajun seasoning
2 cups heavy cream
1 cup parmesan cheese
1/4 cup fresh parsley

Directions:

Cook penne pasta as directed on box.
Heat oil in a large pot (I prefer a wok) over high heat. Cook the sausage, chicken, and garlic until the garlic turns golden and the chicken is no longer pink.
Sprinkle the Cajun Seasoning and stir to evenly coat the sausage and chicken.
Add the cream and bring to a boil.
Add the pasta, stirring until evenly mixed.
Add the parmesan, stirring until cheese melts and the pasta is coated with a thick sauce. Turn off the burner, add the parsley, and gently mix.
Serve and enjoy! Makes approximately 4 servings.

GNG Tip: If you prefer making your own Cajun Seasoning here is a great blend. Remember to only use 1 TBSP and store the rest.

2 tsp salt
2 tsp garlic powder,
2 1/2 tsp paprika ( I use smoked paprika)
1 tsp grounded black pepper
1 tsp cayenne pepper
1 tsp onion powder
1 1/4 tsp dried thyme
1 1/4 tsp dried oregano
1/2 tsp red pepper flakes

FoodSaver: A GNG Must-Have

2020-09-26T10:25:00.003-04:00

In early June, in preparation for possible extended quarantine and food shortages, we decided to get an extra freezer. Unfortunately, the freezer was too big to fit in our storage room, so it's home for now is in our dining room. Sometimes you just got to roll with it, and really, who cares? It's not like we are having company over right now, and our priority it function over Feng Shui.

Luckily, on our summer commute route to our borrowed beach house in Calvert County, there is specialty grocery store, Nick's of Calvert. Nick's has a phenomenal high quality butcher counter, and the best part is that you can buy in bulk and save a bundle! Over the summer we made multiple trips to Nicks to slowly stock our freezer.

The last thing I wanted to do is invest in filling our freezer and a few months later pull things out to find freezer burn. It was time to dust off my FoodSaver. My partner is crime in the meat packing process was my mom. Early in the morning, we would throw on our head bands, turn on the tunes, and start our assembly line, like Lucy and Ethel but way more efficient. FYI: FoodSaver Preservation Systems can extend the freshness of our food for up to 5x's longer than regular food storage methods. Check out this chart to see the difference!

I'm going to start with a few of my favorites.

I LOVE using the FoodSaver for bacon because we can make smaller portions keeping the bacon fresher longer and decreasing waste. For us, 8 slices per package is the magic number. My favorite way to cook bacon, especially for a crowd, is using this baking method.

Buying Nick's filet mignon in bulk is way more economical than you make think. It was considerably cheaper than most cuts of steak at our local Giant. Whether seared outside on the grill or on a cast iron skillet in the convenience of my kitchen, these steaks come out so fricken tender!

I use a combo of boneless chicken thighs and chicken breasts for my Cuban Arroz con Pollo recipe.

This girl loves a little gristle (ok a lot of gristle) on my steaks, so Ribeyes continue to be my favorite. Bring on the A1 and horseradish!

Lather a layer of fresh pesto on your salmon and throw it in the oven for a quick and easy dinner. So good!

Unless I'm grilling, I rely on boneless chicken thighs to ensure tasty and tender results. This Thai Red Curry Chicken is one of my favorite chicken recipes.

Whether for char broiled burgers, Tuesday tacos, or our favorite comfort casseroles we've got 2 lb portions of ground round ready to go.

GNG tip (for DMV locals): Nick's of Calvert also has a phenomenal deli/ take out counter offering freshly stuffed subs at a wicked cheap price. Our favorite is the Prime Rib Steak and Cheese. Also, picking up a pint of frozen Mick's Cream of Crab Soup (condensed) is a must. It is absolutely addicting and the best Maryland cream of crab soup I have ever had!

To-Kill-A-Lime Tequila Lime Sauce by Lidl

2020-07-17T07:59:00.001-04:00

By far, my favorite homemade recipe for grilled shrimp is Grilled Herb Shrimp by Barefoot Contessa. I was tempted to hop in the car and run to Giant and grab what I needed to make the marinade, but why bother when I could save a trip and the prep time and use a bottle of To-Kill-A-Lime Tequila Sauce already in the pantry? I marinated the shrimp in a Ziploc bag for a few hours before firing up the grill.

They turned out wicked flavorful. I served them with Rice Pilaf by Lidl and a simple salad. I can't wait to use this "zesty Mexican-inspired" sauce as a marinade for steak and shrimp fajitas and fish tacos!

I used the time it would have taken to make the marinade from scratch to catch this shot instead!

This time, I'm glad I took the easy route!

No Bake Chocolate Avocado Pie

2020-07-15T11:25:00.003-04:00

While out here on the Chesapeake Bay, my focus is on delicious no fuss food so we can maximize our time on the beach. This also means that I may not always have time to catch the perfect photo but promise the flavor will not waiver.

Living in a bathing suit all summer inspires me to find SOME meals that are on the lighter side. This quick and easy No Bake Chocolate Avocado Pie recipe did not disappoint. It took less than 10 minutes to make with the help of a Keebler Chocolate Ready Crust and Reddi Wip whipped cream.

Here came the true test. What would my very picky eater Morgan think? He didn't feel like posing for the picture, but his plate says it all!

No kidding, when I looked over and saw him scarfing down the pie I ducked behind the breakfast bar and did a little dance. Score!

No Bake Chocolate Avocado Pie

Ingredients

3 large ripened avocados

3/4 cup 100% maple syrup or agave

1/4 cup high-quality unsweetened cocoa powder (I use Ghiradelli)

2 tsp. pure vanilla extract

1/4 tsp. salt

Optional toppings: whipped cream and fresh berries.

Directions:

Place ingredients in a food processor, cover, and process until smooth.
Pour mixture into the pre-made ready crust, cover, and refrigerate for at least 3 hours.

Note: If you are looking for a dairy-free whipped cream option, check out this Coconut Whipped Cream via The Kitchn. Just a heads up, for optimal whipped cream consistency you will need to chill a can of coconut milk overnight in the fridge before making it.

Looking for more chocolate avocado dessert ideas? Check out my post on Avocado Fudgicles!

SHÉHÉRAZADE Shawarma Marinade by Lidl

2020-07-07T16:50:00.005-04:00

Yesterday's forecast called for severe storms in the early evening. I wanted to prep a quick and easy dinner in the morning so we could have time to play in the bay before the storm hit. Now was the time to try the SHÉHÉRADE Shawarma Marinade by Lidl and make Shish Kabobs. I quickly cut up a package of chicken thighs and threw them in the fridge to marinate for the day.

I also had on hand a box of Rice Pilaf by Lidl and while that was cooking, I made a crisp Indian Cucumber Salad (Kachumber) via The Spruce Eats. The dressing was so simple. Freshly squeezed lemon juice, cumin, salt and pepper... that's it.

This creamy Lebanese Garlic Sauce inspired by Jo Cooks was a cinch to make. It took less than 5 minutes to whip together and is fricken delicious!

Garlic Sauce

1 Cup Vegetable or Canola oil
1/3 Cup freshly squeezed lemon juice
6-8 peeled garlic cloves
1 egg white (optional)
1 tsp salt

Place all ingredients into a food processor or blender, cover, and process until smooth. This recipe yields approximately 1 1/2 cups garlic sauce.

We are planning to have cheese burgers tomorrow night so I can't wait to dip my fries in the left over garlic sauce.

Now that the chicken Shawarma was marinating and the sides were done, it was time to hit the beach.

Pre-storm waves on the bay are the best! Just enough to get rocked around a bit :)

Feeling the storm approaching it was time to head home and fire up the grill.

For chicken Shish Kabobs, I prefer using boneless chicken thighs for tenderness and flavor. Although the kabobs got a little extra charred when I accidentally left them on the side of direct heat for 10 minutes (during indirect cooking time) they still came out juicy. Phew!

I am thrilled with this quick and easy Chicken Shawarma platter and can't wait to make it again!

Should I keep posting quick and easy summer time meal ideas?

I'm Loving Lidl's Sauces and Marinades

2020-07-06T20:34:00.004-04:00

Last Saturday we packed up and headed to our borrowed beach house for the summer.

Before heading out, I stocked up on a bunch of Lidl's Sauces and Marinades for quick and easy meals at the beach. Lidl has a great variety to choose from, and look at the prices!!! So far we have tried Ya Mon Jerk Style Marinade, To-Kill-A-Lime Sauce, Nashville Style Barbecue Sauce, and Bailando Habanero Mango Sauce. All have been bold and flavorful. Scott especially enjoys the Nashville Style Spicy Barbecue Sauce, which definitely has a kick to it.

On our first night I served up this grilled steak marinated in the To-Kill-A-Lime Sauce, with a refreshing Watermelon Cucumber Salad, and fresh grilled corn. So good!

The next night I used the Nashville Style Spicy Barbecue Sauce for BBQ Chicken.

This spicy BBQ chicken went great with grilled fingerling potatoes and a chilled Blackberry Goat Cheese Salad.

The then I turned up the heat even more with the Bailando Habanero Mango Sauce. .

It reminds me of Buffalo Wild Wings Mango Habanero sauce. It's sweet, sticky and HOT, HOT, HOT!

Can't wait to share with you more quick, easy, and cheap meal inspirations made with Lidl Marinade and Sauces! Tonight I'm making Middle Eastern style chicken kabobs marinated in the Shéhérazade Shwarma Marinade, Rice Pilaf, and an Indian Cucumber Salad (Kachumber).

Onesie Cupcakes

2020-06-25T10:33:00.002-04:00

Onesie cupcakes are my absolute favorite baby shower gift. They are adorable, affordable, and easy to make. The cupcakes are made out of onesies and baby socks. Check out this 30 sec YouTube tutorial!

I prefer packaging them in cupcake boxes for easy transport and you can hide the extra socks! Michael's and JOANN Fabrics usually have an assortment of cupcake boxes to choose from.

Carlty Bryer's Wicked Good Fig Cake

2020-06-20T09:16:00.001-04:00

Carlty Bryer. The Man. The Myth. The Legend.

These pics are from last summer but the memory of his "just out of the oven" fig cake served with a cold scoop of Breyer's vanilla ice cream is fresh on my mind. He couldn't wait to pluck the ripe figs off the tree at the beach house and make this wicked easy cake inspired from a recipe in The Fannie Farmer Cookbook.

Whether you are lucky enough to have fig tree in your back yard or can find them in your local grocery store, Carlty's quick and easy fig cake is a must have recipe. It's FIGGIN awesome!

Ingredients

Prep Time:10 min.

Cook Time: 35-40 min.

Serves: 8+

Difficulty: ⭑⭑⭑⭑⭑

Ingredients

5 Tbsp. soft butter

1 cup dark brown sugar

2 eggs

½ cup milk

1 ¾ cup flour

2 tsp. baking powder

½ tsp. cinnamon

½ tsp. nutmeg

½ pound fresh figs, roughly chopped

In The Kitchen

Preheat oven to 350F.
Butter and lightly flour a 9 inch square cake pan.
Combine all the ingredients in a mixing bowl and beat for approximately 3 minutes with a spoon.
Pour mixture into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes before turning out on a baking rack.
Serve warm or at room temperature.

Next Wave Mussels

2020-06-17T18:06:00.001-04:00

We are about to take teleworking to a whole new level, getting ready to pack up and spend the next two months at one of our favorite hidden spots on earth. Over 60 days of toes in the sand on a secluded beach, sunrise and sunset walks to the light house searching for shark teeth, warm night time swimming in the Chesapeake Bay, and beach side breakfasts and BBQ's. Just to be clear, while this may sound like the Lifestyle of the Rich and Famous (we do have an old guy with a charming Mainah accent) we are able to swing this on an educator and mental health therapist's budget thanks to our dear family friends with a beach house.

The only thing I love more than being in the kitchen is being on the beach, so quick and easy meals are essential. One of our favorite quick and easy bayside meals is Mussels over Linguine in a Garlic Butter Sauce. Thanks to Next Wave Seafood, we can whip up this meal in less than 15 minutes and under $10.

Next Wave Mussels in a Garlic Butter Sauce over Linguine

No recipe needed for this one. Just a run to your local grocery store (we can find Next Wave Seafood at Giant and Lidl) to grab a couple of boxes of mussels, linguine, and a fresh baguette to dip in the warm garlic butter sauce.

Here's one of our epic after dinner pics from last summer. Can't get there soon enough!

Vegan Ricotta

2020-06-15T11:17:00.002-04:00

This Ricotta recipe is nuts, literally! I had no idea that you could make a Ricotta substitute out of almonds. Wow! I just used this recipe to make my Roasted Butternut Squash Lasagna and the result was unbelievable. I would not have known that it wasn't actual Ricotta cheese if I hadn't made it myself. This is a must have recipe for Vegan, lactose-free, dairy-free, and plant-based diets.

GNG Tip: Using blanched slivered almonds instead of raw almonds is a huge timesaver. If using raw almonds, you need to soak the nuts in hot water for 3 hours before processing.

What makes this recipe unique from most of the Vegan ricotta recipes out there is the addition of truffle oil. I found this golden nugget tip at Yummy Mummy Kitchen. I purchased Truffle Oil by The Truffleist which was a hefty $25 at Whole Foods. It may seem like a lot, but it's worth it and you get a lot of mileage out of a bottle! I have included substitutions for the truffle oil on the recipe card if you do not have it on hand.

Ingredients

1 cup water
1⁄2 tsp. sea salt
2 cups blanched slivered almonds
1/4-1/2 tsp. Truffle Oil

In the Kitchen

Note: If using raw slivered almonds instead of blanched, place the almonds in a bowl and pour

boiling water over the nuts. Let soak for 3 hours then drain and rinse. If using blanched almonds

skip the soaking process.

Place almonds, 1⁄2 cup water, truffle oil, salt and pepper in a food processor or blender. Blend
until smooth. Frequently stopping to scrape down the sides, and adding remaining water until
you reach desired creamy consistency.
Taste and adjust seasoning if needed.

I used the ricotta to make a Vegan version of my Roasted Butternut Squash Lasagna for my cousin and his wife during their last visit. Can't wait to share the recipe with you!

Chipotle Roasted Corn Avocado Toast

2020-06-14T14:46:00.003-04:00

Last Fall I was asked to cater a breakfast for Morgan's former phenomenal teachers and staff at The Center for Young Children at the University of Maryland. This Chipotle Roasted Corn Avocado Toast was a cinch to make and a huge hit. I promised CYC staff that I would get the recipe up on the blog, so here it is. Just in time for summer!

Chipotle Roasted Corn Avocado Toast

Ingredients

1/2 tsp chipotle pepper powder
1/2 tsp or more smoked paprika
1/4 tsp or more black pepper
1/4 tsp or more salt
Lime juice to taste
1 cup fresh or frozen corn
2 Avocados
1⁄4 cup red onion
1⁄4 cup cilantro

Directions

Heat heavy skillet on high heat.
Add corn to skillet and continue to cook, stirring occasionally, until most of the kernels have browned (approx. 6-8 min).
Sprinkle corn with spices and continue to cook for 1 min or until spices start to smell roasted. Remove from heat.
Toast preferred bread. Spread mashed avocado on toast and top with roasted corn. Sprinkle with red onion, cilantro, lime juice, and a touch of salt.

My little SIL Rachel introduced me to avocado toast a few years ago on a family vacation in Scottsdale, AZ. No surprise here, I even took a pic to document.

What is your favorite avocado toast combination?

Authentic Thai Red Curry

2019-04-28T11:40:00.005-04:00

My husband Scott gave me the challenge of making Thai Red Curry like he had at Thai at Silver Spring. I tried a few different recipes but didn't quite get a "thumbs up." While perusing the web I found a recipe from the Adobe Nido Bed and Breakfast in Albuquerque, New Mexico (now closed) and headed over to the local Thai market to get the ingredients. Incorporating some suggestions from one of the market employees, Scott says I've got the winner right here!

Since that challenge back in 2012, this recipe has become one of my favorite authentic Thai recipes to cook for family and friends. Pictured below are a few vintage shots of a cooking lesson with my sister-in-law Erica.

Expensive farm table or a cheap sheet of plywood from Home Depot nailed to our old pub table?

Ingredients

1.5 Tbs. Sugar
2 cups of white rice
1 red bell pepper
6 Asian eggplants
1 8 oz can of bamboo shoots
Kaffir lime leaves
2-3 Tbs. Red Curry Paste
2 tsp. fish sauce
1.5 lbs. boneless/skinless chicken thighs
2 (14 oz.) cans of coconut milk
Chicken broth
Optional - Thai red chilies

In the Kitchen

Prepare vegetables by cutting the bell pepper into bite sized pieces, quartering eggplant, draining the can of bamboo shoots, cutting 2 large Kaffir lime leaves into thin strips, and if you want the kick, thinly slice 1-2 red chilies. Place vegetables to the side, and if you don’t want to have too many things going on at once you can cook the white rice and keep it covered.
Cut chicken into bite sized pieces and place to the side until ready to use.
Combine sugar, curry paste, fish sauce, and 1 cup coconut milk in a wok.
Heat mixture on medium high heat until it starts to boil, stirring frequently to avoid sticking to bottom and sides of wok, and then reduce to a simmer for approximately 15 minutes or until the sauce thickens and red pools of oil have appeared.
Add 1.5 cups of coconut milk and ! cup chicken broth and return heat to medium high.
Add eggplant and simmer for 5 minutes.
Add chicken and continue to simmer until chicken is half way cooked through, approx. 5 minutes and then add bell pepper, bamboo, and for an extra kick, optional red chilies.
Cook until veggies are al dente, approx 10 minutes.
Remove wok from heat and gently fold in basil and lime leaves. Serve on white rice.

Moe's Famous Queso (Copycat Recipe)

2019-01-08T10:10:00.002-05:00

After my dad retired from over 40 years of paper mill management, he did a short stint working at Moe's Southwest Grill before he and my mom moved down here to Maryland. After working a shift, he would often bring home Moe's famous queso and heat up their fresh tortilla chips in the microwave. I started craving Moe's queso, this unique white cheese dip packed an addicting heat that I had never had at any other Mexican restaurant. I started searching the web looking for the best copycat recipe and found the closest replica at Seeded at the Table. I think it's right on the money!

Prep Time: 5 min

Cook Time: 5 min

Serves: 12

Difficulty: ⭑⭑⭑⭑⭑

Ingredients

1lb white American Cheese, cut in cubes

2/3 cup milk

½ cup water, optional for thinner dip

4 oz can green chiles

2 pickled jalapenos (from a can), chopped

1 ounce pickled jalapeno juice (from the can)

Pinch of cumin (optional)

In The Kitchen

Using a microwaveable bowl, combine cheese cubes, milk, and optional water. Place bowl in microwave and cook on high for approximately 5 minutes, stirring mixture after every minute (I like to use a whisk).

Add remaining ingredients to the mixture and combine.

Serve immediately with Tortilla chips.

GNG’s Tip

You can usually find a block of White American cheese at the deli counter of your local grocery store. My go-to brand is Land o Lakes. In a pinch I have successfully used the pre-packaged Land o Lakes slices found in the refrigerated section but removing the individual wrappings is time-consuming and wasteful.

Here are my go-to recipes for guacamole and restaurant style salsa.

Crockpot Chicken Tortilla Soup

2018-11-03T08:41:00.003-04:00

Last week I made this tried and true Crockpot Chicken Tortilla Soup for our amazing teachers at Morgan's school. After getting a request for the recipe, I realized I needed to repost this must-have golden nugget. The original 2013 post is below. Enjoy!

With the cold season upon us it's the perfect time to simmer soups and stews in your slow-cooker. Last week I picked up a rotisserie chicken from Costco (you can't beat $4.99 for a whole chicken) and made this delicious Crockpot Chicken Tortilla Soup from Allrecipes. I had never had this type of soup before and quickly realized that I have been missing out. Don't forget a splash of lime juice right before serving as it sends the fresh flavor over the top!

GNG Tip: I replaced the 2 cups water with chicken stock and added a can of black beans (drained). Also, after picking off all of the chicken I placed the carcass in another crockpot with ten cups of water, 2 celery stalks, a carrot, and onion to make homemade chicken stalk to freeze for future use.

Pumpkin Bread

2018-10-07T00:00:00.004-04:00

Every time we go to visit our friend Chris' family in Virginia Beach it's a given that his mom, Barb, has this pumpkin loaf just waiting for us on the stove (as well as her chocolate chip bars, coming soon to GNG). Scott loves this pumpkin bread so much that sometimes I wonder if he really wants to see Chris or just hang out in Barb's kitchen. He begged me to get the recipe and try it at home... success!

Ingredients

3 cup sugar
3 eggs
1 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1tsp. nutmeg
1 tsp. baking powder
1 cup softened butter or margarine
15 oz can of pumpkin

In the Kitchen

Preheat oven to 350 F.
Cream butter and add sugar gradually; beat in eggs.
Add pumpkin and vanilla. Mix well.
In a separate bowl sift together flour, salt, soda, baking powder, and spices; blend together with pumpkin mixture.
Thoroughly grease and lightly flour one 9x5 loaf pan or two 8.5x4.5 loaf pans.
For two small loaves, bake approximately one hour or until done. The larger loaf may take an extra 15-20 minutes. To test doneness, stick a toothpick in the middle of the loaf and if it comes out clean then it’s done.
Let stand 10 min.; remove; cool on rack.
Wrap and store overnight before slicing.

Click here for the gluten and lactose free version

NY Times Seared Brussels Sprouts

2017-02-20T10:10:00.001-05:00

One of my favorite things to cook on my cast iron skillet is this simple seared brussels sprouts recipe from the NY Times. Using the cast-iron helps me achieve the charred affect, which is what really brings out the flavor of these brussels sprouts. So if you tend to burn things then this is definitely the recipe for you. These tend to disappear quickly so I make an extra large batch for a quick and healthy side during the week as they store well in the fridge and are easily reheated in the microwave.

Aunt Peg's Wicked Good Cocktail Meatballs

2017-02-03T22:45:00.002-05:00

These cocktail meatballs are like New England girls, they fit in at any type of gathering and they'll definitely impress your mom. So whether it's game day served in a crockpot or a more formal affair served on a toothpick, make a batch of these for a guaranteed crowd pleaser.

Got IKEA? Over the holidays I was pressed for time when I volunteered to cook breakfast and lunch for a Teacher Appreciation pot-luck at Morgan's school (it's his last year there so I went a little overboard) and also needed to bring an appetizer to a UMD holiday party later that night. Luckily we have an IKEA right down the street so I beelined it towards the marketplace section and grabbed a couple of bags of their famous meatballs. Genius! Using IKEA's pre-cooked meatballs tremendously cut down on my production time and cost. Not gonna lie, I was definitely nervous about using pre-made meatballs but they were a HUGE hit!

This recipe is so easy it doesn't even need a GNG recipe card!

1. Mix together a bottle of your favorite barbecue sauce (I use Sweet Baby Rays Original) and one can of Ocean Spray's Whole Cranberry Sauce.

2. Place pre-cooked meatballs in crockpot.

3. Pour barbecue cranberry sauce over meatballs and give them a gentle stir.

4. If using frozen, pre-cooked meatballs, cook on high for at-least three hours and then turn to warm setting until ready to serve. If using freshly cooked meatballs simply turn crockpot on warm setting until heated through and ready to serve.

GNG Tip: Wanna add a little spice? Finely chop a Goya chipotle pepper with a smidge of its Adobo sauce and add it to the mix.

Greek Marinade for Grilled Chicken

2017-02-01T14:35:00.002-05:00

This Greek Marinade for Grilled Chicken recipe via the Black Peppercorn is a meal planning must-have. I've used it many times for clients that are looking for healthy, quick, and easy make-ahead meals. When prepping meals for the week ahead, I marinate the chicken on Saturday nights, grill on Sundays, and then I have delicious ready to go chicken that can be served several ways for several days.

Wild Alaskan Red Salmon Chowder

2017-01-25T10:54:00.003-05:00

Yesterday was cold, wet, and wicked windy. I was totally in the mood for a hot bowl of chowda. The last thing I wanted to do was hop in the car and head to Safeway, but luckily I happened to have a couple cans of Bumble Bee Wild Alaska Red Salmon in my pantry. I found this salmon chowder recipe at allrecipes, and let me say, it's a keeper. The addition of chicken broth, creamed corn, and cheddar cheese took this chowder to another level of richness. I'm kicking myself for not getting a photo of the chowder in my LeCreuset Dutch Oven yesterday because today there wasn't enough left to get a decent shot. Oh well, next time :)

FYI: The recipe called for canned condensed milk but I used fresh milk instead. I also used 1/4 pound of shredded cheddar cheese, half of what the recipe called for. For me, it was the perfect amount to add flavor to the chowder but not make it overly cheesy.

Check out my husband's favorite clam chowder recipe from Stew Leonard's!

Barefoot Contessa's Grilled Herb Shrimp

2017-01-18T17:25:00.001-05:00

I fell in love with Barefoot Contessa's Grilled Herb Shrimp recipe last March when we went to visit Morgan's Grandpa, Nana, and Aunt Rachel in San Diego, CA. Nana suggested that we make this quick and easy recipe after spending the day at Moonlight Beach. The marinade was so fricken flavorful, I couldn't wait to fly home and make it again. I use this recipe for make-ahead meals because there are so many ways you can serve the shrimp throughout the week.