• IMG_0615.JPG5 ounces frozen spinach (thawed/squeezed dry/chopped)       2 eggs (beaten)                                               1/2 C Parmesan cheese (divided)            1/2 C ricotta                                                    3/4 C flour (+ additional seasoning) 2 C Chicken Stock.                                 1 T butter                                                   Combine spinach, eggs, ricotta and 1/4 C Parmesan in a large bowl. With wet hands, form 1 T of  the mixture into a ball or an oval. Repeat with remaining mixture. Lightly coat each with flour (+) and place on pan or tray – makes 14-20 dumplings. Bring stock & butter to a simmer (keep warm). In a large stockpot filled with an inch or two of water (so that the water is shallow), bring water to a simmer. Add dumplings carefully & simmer until they float (may want to divide into 2 batches, so they are not too crowded) about 3 or 4 minutes. Gently remove from water & serve in the stock/butter topped w parm.
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Hummus Stuffed Mini Peppers

5 oz chick peas (1/3 of a can)

1/8 C fresh parsley or cilantro

6/8 miniature peppers

1 T each water and cider vinegar

dash of salt

1/4 t cumin seeds (optional)

If using cumin seeds, toast in a dry skillet over medium heat, stirring frequently until aromatic. Transfer to food processor with garbanzo beans (chick peas), half of parsley, one or two of the pepper halves, water, vinegar & salt. Pulse until blended. Slice peppers lengthwise & spoon mixture into halves. Sprinkle with remaining parsley.

Refrigerate until serving. I like to top with chopped jalapeños, but they are not as pretty.  Adapted from Taste of Home.



Bacon Cheeseburger Ring

Pillsbury Crescent Rolls recipe using a pound of cooked ground sirloin mixed with 1/3 C homemade ranch dressing and 2/3 C finely chopped cooked bacon topped with pickles and American cheese. Baked for 20 minutes at 375°. Even you can do it!

Perfect for SuperBowl Sunday! Go Bills!!!

Instant Pot Oat Bread Pudding

Using leftover bread and make delicious bread pudding! Cut into 1” cubes and fill (4 cups) a 7” pan top with a mixture of 1-1 1/4 C Oat Milk, 1/4 C coconut sugar, 1 T raw honey, 1 large egg, 1 t vanilla extract, 1/2 t cinnamon, 1/8 t sea salt.

Put 1 cup of water in the bottom of the inner pot. Place a trivet into InstantPot and cover pan with foil and place foil covered pan on trivet.
Put vent into sealing position. Select Pressure Cook (Manual on older machines) for 30 minutes.

When cooker beeps, let natural release (at least 10 minutes). Carefully remove from InstantPot and remove foil. Sprinkle with cinnamon and broil or bake if a crunchier texture is desired.

Serve with whipped cream or caramel sauce.

Pierogie Dough

For this filling, l sautéed onions then added some Bavarian Sauerkraut (with caraway seeds) and cooked until very dry and caramelized.
Next time, l will use a ricer on whole boiled russet potatoes and fresh ricotta (or farmer cheese, if l don’t feel like making ricotta) for the filling.

To assemble: place about an ounce of filling into the very center of dough circle, moisten entire edge and press around edges tightly with fingers or use a dumpling press.

For best results, freeze the pierogies prior to cooking (less chance of filling coming out).

Boil until all are floating (about 3 minutes).
Do not overboil. Dry and sauté with butter and serve with sautéed onions & sour cream.

Mozzarella Fritters

E49E39AB-CD61-4903-B487-4E1912D10A41E9B6056C-FA79-49D9-B57F-A1098515D2DESet out Ciliegine to dry out (or use any small mozzarella pearls.) Boil Paccheri pasta for 1/2 the recommended time. Drain. Do not rinse. (May substitute cannelloni noodles cut in half after boiled and slightly cooled.) Heat up about 12 ounces of chunky pasta sauce. Put flour in 1st bowl, 2 stirred eggs in 2nd bowl & bread crumbs with Parmesan, basil, parsley, garlic & onion powders in 3rd bowl. Place one pearl in each noodle, spoon in warmed sauce, “capped off” with a pearl at the other end. Roll each stuffed noodle in flour, egg then crumb mixture. Bake 15 minutes on baking sheet at 375*. Cool slightly. EAT! May be served with a side of pasta sauce.

Bacon Wrapped Swordfish

E8465C9E-1EFB-471B-8D3B-83836BA5A243Preheat oven to 375*. Soak 1# swordfish steak overnight in whole milk. Drain and marinate in 1/4 C extra virgin olive oil, 1/4 C white wine, 1 T each freshly chopped thyme, parsley & garlic for at least 2 hours. Pat dry (not completely). Wrap in 5 strips of partially cooked bacon. Bake on a rack above a pan for 50 minutes.

Date/Almond/Fig Energy Bites

Pulse all ingredients in a food processor until finely chopped:  4 oz Bite Size Mission Figs, 5 oz chopped Medjool Dates, 3/4 cup Old Fashioned Oats, 1/8 cup flaxseeds, 1 t Vanilla, 1/4 cup natural almond butter. D3569477-731D-4485-999F-AC7727CE64DA.jpeg81002750-F799-430A-9348-0363D5BCDF94.jpegMakes 25 small energy balls. Keep refrigerated up to 2 weeks.

Cold Brew

Adapted from a recipe by Andrew Nadeau (aka my future Son-in-Law). Coarse grind  fresh beans and use filtered water, for best results: Gently stir 1/3 cup of ground coffee beans into 18 ounces of water. Cover and let the refrigerator do the work. Wait 18-24 hours and voila! Cold brew concentrate – to be diluted, as desired. Strain into container through a fine sieve or cheesecloth. Results vary depending upon coffee beans. We added 4 ounces of water because it is a medium roast Columbian bean.    IMG_2816.JPG

Bacon Jam 🥓

Sauté onions and smashed garlic.

Add coffee, maple syrup, brown sugar and vinegar.

Cook on high in crockpot until syrupy.

Using an immersion blender (or food processor), coarsely chop.

Enjoy with your favorite bacon lover!

Celebrate the month of love with some home cooked Bacon Jam – adapted from Martha Stewart 

      12 ounces bacon (cooked crisp, save 1 1/2 teaspoons of fat)
      1 yellow onion, diced small
      1 – 2 cloves garlic
      1/4 C cider vinegar
      1/4 C packed dark brown sugar
      1/8 C pure maple syrup
      3/8  brewed coffee

Saute’ onion and garlic in bacon fat until translucent (~ 6 min.) Add remaining ingredients (except bacon). Bring to a boil (~ 2 min.) Add bacon. Transfer to slow cooker. Set on high and cook 2 – 4 hours until liquid is syrupy. Coarsely chop using an immersion blender or food processor. Cool. Refrigerate up to 4 weeks in an airtight container. Makes one cup.